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Made Char Shiu pork this afternoon

jnk Sep 30, 2011 01:30 PM

Found the recipe on a BBQ board recently. The flavor is outstanding and you can Grill/smoke it as much or little as you want. Attaching some pix.

 
 
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    nattythecook Sep 30, 2011 07:32 PM

    Looks yummy. I make my own too, not as difficult as you might think. And the most important thing is that it has no food coloring!

    By the way, which cut of pork do you use?

    3 Replies
    1. re: nattythecook
      jnk Sep 30, 2011 07:38 PM

      I've used both boneless butt and country style ribs, I think I prefer the Boston butt. I'm guessing that you make your own sauces for marinating. Can you share your recipe? Thanks.

      1. re: jnk
        n
        nattythecook Sep 30, 2011 08:08 PM

        My marinade is real simple, soy sauce, sugar, chinese five spice powder and salt. I usually don't measure the ingredients but go light on the chinese five spice.

        1. re: nattythecook
          jnk Oct 1, 2011 05:06 AM

          Thanks, i'll try your recipe next cook.

    2. b
      Barbarainnc Jan 5, 2012 06:03 PM

      Marinade I used to make Char Siu:
      1/4 c sugar
      3 T sherry
      2 t soy sauce
      1/3 c Hoisin Sauce
      1 t minced ginger
      1/4 t five-spice powder
      1 t salt or less
      1/4 t red food coloring

      Mix all and marinate 2-3 pounds pork strips. I use a Boston Butt cut into strips. Let marinate overnight. Place on a cooling rack in a sheet pan. Pour some water in the bottom of the pan to keep the meat moist while baking. Bake at 350* for 20 minutes, turn over, bake another 20 mintues. Put the oven on broil for a few minutes to char the meat. Don't burn it. I just love this stuff. I add it to my Pork Lo Mein.

      1 Reply
      1. re: Barbarainnc
        Chemicalkinetics Jan 5, 2012 09:13 PM

        I used to make Char Siu from scratch and it turned out fine, but slowly I prefer just to use prepared sauce, and it turns out just as good. Of course, I add a few things to prepared sauce like honey and sesame oil..etc, but it is much easier.

        I hook the meat inside the oven and put a pan of water underneath. As for the bake time and temperature, they vary. I used to go for the like higher temperature like you did, but have been using the lower temperature and longer time. Yes, I also broil for 1-2 minute to finish off.

         
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        ORtastytravels Jan 5, 2012 08:25 PM

        Bravo!! Looks delicious!!

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