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What the Best Char Siu Recipe You've Made or Heard of [moved from Pac NW board]

Whats the best Chinese BBQ pork recipe you've made at home or heard of that you know tastes good?

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  1. If you can pick up NOH BBQ pork marinade at an Asian market you've got a good start on my recipe. I add garlic and five spice powder to the mix.

    1. thanks for that one I just read the base for the marinade is honey 5 spice powder sherry and red food coloring.Any other suggestions?

      1. Cut a 3-4 lb. pork butt into strips about 1x2, and marinate in a mixture of about 2T hoisin sauce, 4T ketchup, 4T sugar, and 1T soy sauce. (Adjust these to your taste - I also like to add about a tablespoon of minced garlic, too.) Allow to marinate at least six hours (preferably overnight) in the refrigerator, turning periodically to ensure even marinating. Arrange in a single layer in a smoker at 275-300F (I usually use an offset, but my Weber kettle set up for indirect heat also works fine). After about 2 hours, check for doneness.

        I started using my bbq rigs to make char siu to get the nice, pink ring without using chemicals in the marinade....the smoke rings are awesome!

        7 Replies
        1. re: ricepad

          Yuuuuummmmmy Does anyone know can you make it in a regular oven?Smoking it sounds great,what kind of stove/and or method is it traditionally made in?

          1. re: billjriv

            Yeah, you can make it in an oven, too, but it won't have the smokiness or smoke ring. If color is important and you make it in an oven, you'll have to rely on artificial methods...either food coloring or the pickling/preserving salt my mom called 'gunpowder'. (I don't use it, so I've forgotten exactly what it was...potassium something something, IIRC.)

            1. re: ricepad

              Would it be worth it to add liquid smoke if you were making it in the oven or do you think it would ruin it?

              1. re: billjriv

                I think L***** S**** ruins everything it touches (see? I can't even bring myself to write it!). In any case, it wouldn't add a smoke ring...just artificial smoke flavor.

                1. re: billjriv

                  You can get a better smoky flavor from good quality soy sauce in the marinade than you'll ever get from liquid smoke. That stuff always leave a weird chemical flavor.

                  1. re: Scrapironchef

                    I've noticed.I remember when I was a kid my brother burnt down our rec room and every time I eat something with Liquid Smoke it reminds me of it lol.Thanks for the soy sauce idea sounds like a much better sub.-Thanks

                    1. re: Scrapironchef

                      ok thanks ready for more ideas !!!!!!!!!

            2. The recipe I use is from Wei-Chuan's _Chinese Snacks_. I doubled the recipe because I like to make 32 roast-pork buns at a time, and 1-1/3 pounds pork make just the right amount of filling.

              1-1/3 pound pork shoulder or country-style ribs
              2 tablespoons sugar
              1 tablespoon hoisin sauce
              1 tablespoon soy sauce
              1 tablespoon rice wine
              1/2 tablespoon salt

              Deeply score strips of pork. Marinate in mixture of sugar, hoisin sauce, soy sauce, rice wine, and salt in refrigerator for several hours, preferably overnight. Place oven-rack at third-highest level in oven. Preheat oven to 325 degrees. Place pork on baking sheet lined with non-stick, silicone, baking mat. Bake for 1 hour. Turn pork over. Bake for 1 hour. Remove from oven. Brush with remaining marinade. Bake for 30 minutes, until tender. Remove from oven.