Char siu kabobs


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Defrosted some large pork shoulder chunks. Cut them up into large cubes, say 1.5”-2” diameter.

Dropped them into some usual char siu ingredients and will let them steep for a few hours.

Plan is to grill them on a low heat grill setting and then sear them up to caramelize the sugar and get some crust on them.

Off to do home improvement tasks. If dinner doesn’t get cooked, it’s because I electrocuted myself today ⚡️

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Brett-EDH said:
Defrosted some large pork shoulder chunks. Cut them up into large cubes, say 1.5”-2” diameter.

Dropped them into some usual char siu ingredients and will let them steep for a few hours.

Plan is to grill them on a low heat grill setting and then sear them up to caramelize the sugar and get some crust on them.

Off to do home improvement tasks. If dinner doesn’t get cooked, it’s because I electrocuted myself today ⚡️

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Sound good. Looking forward to seeing the results.
 
Brett-EDH said:
Defrosted some large pork shoulder chunks. Cut them up into large cubes, say 1.5”-2” diameter.

Dropped them into some usual char siu ingredients and will let them steep for a few hours.

Plan is to grill them on a low heat grill setting and then sear them up to caramelize the sugar and get some crust on them.

Off to do home improvement tasks. If dinner doesn’t get cooked, it’s because I electrocuted myself today ⚡️

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Click to expand...
Please be careful!!!!
 
Wilmer Cogburn said:
I wanna see this!

Need a good recipe for this.
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Joan said:
Glad I'm not the only one asking for a recipe :rolleyes:
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This link should take you to my many char siu recipe cooks. I believe I’ve posted 3-4 recipe versions over the years.

Today’s cook, ingredients weren’t measured, is:
Cubed pork shoulder
Dry sherry
5 spice powder
Cinnamon
Gran garlic
Gran onion
Black pepper
Red pepper flakes
Ground ginger
Ground mustard
Sugar
Hoisin sauce
Oyster sauce
Dark soy sauce
Soy sauce
Avo oil
Sesame oil
 
Really? Choosing family over some on-line rando? Lol.

I really gotta get the wsk. Real estate is tight.

Psyched to see that cook, Brett!
 
I’ve been slaving outside, resetting gutters from a windstorm that I’ve put off since July, blowing walnut spoor from the patio and deck, varnishing a tabletop, generally doing a bunch of diddly things that have simply been ignored all summer!
Dinner should be something like a bloody ribeye with a baked potato and sweet corn but, right this minute, a soda and sitting on my duff is going to have to suffice! If I get some kind of motivation, I might go get a steak, too late to thaw one… or maybe not?
That char siu looks marvelous! Maybe during this week when I recover from Labor Day!
 
Guess what? I found the version you posted back in 9/29/21. We made it on 5/13/22 and we gave it a "Very Good" rating and I thanked you the next day.
 
note: cook temps were 250-350F. total cook time was around one hour. since these were kabob sized, the fat rendered well and was easy to enjoy with each bite. i elected to not brush the kabobs before searing them as i had cooked the sauce in a pan so the honey was beyond its raw flavor and melded into the sauce well. overall this was a good cook. company would enjoy it. once on the grill it's pretty simple to mange and serve.

leftovers might get into burritos with some white rice, cilantro, chili sauce and some the sauce.
 
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