Char Siu Pork
- Thread starter Jon K
- Start date
George Curtis
TVWBB Olympian
sooooooo, what is the recipe ?? thats cuz that looks great.
Jon K
TVWBB Super Fan
My pleasure to share the recipe. It's great served w/steamed broccoli or cauliflower along with some rice.
Ingredients:
6+ pounds Pork (shoulder or country style ribs)
1 jar Char Siu Sauce
1 jar Hoisin Sauce
Honey
Brown Sugar
Put strips of pork along with Sauces into zip look bags. Marinate for 6+ hours or longer.
Place them on the grill, indirect and drizzle honey and brown sugar on every 20 minutes
Ingredients:
6+ pounds Pork (shoulder or country style ribs)
1 jar Char Siu Sauce
1 jar Hoisin Sauce
Honey
Brown Sugar
Put strips of pork along with Sauces into zip look bags. Marinate for 6+ hours or longer.
Place them on the grill, indirect and drizzle honey and brown sugar on every 20 minutes
Dave from Denver
TVWBB Wizard
Here's a thread with several other recipes for the marinade if you want to try making it from scratch.
http://tvwbb.com/eve/forums/a/...0069052/m/2360076352
http://tvwbb.com/eve/forums/a/...0069052/m/2360076352
Gary H. NJ
TVWBB Platinum Member
I love char siu. It freezes well, so I like to make a few lbs and keep some for future use. The char siu marinade is an easy one to make. Here's my recipe (forget the fermented red tofu if unavailable. Sub with a dash of sherry.)
1 whole pork butt, about 3 lbs
Marinade:
3 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp minced garlic
1 Tbsp brown bean sauce, optional
2 Tbsp hoisin sauce
2 pieces of red fermented tofu
1.5 tsp 5-spice powder
Basting liquid:
1/8 cup malt sugar or honey
½ cup hot water
Mash up all marinade ingredients together.
Cut the pork butt into ¾ inch slices. Combine with marinade, cover and refrigerate for 24-48 hours.
Grill the pork over medium/medium-low hot coals. Turn frequently, basting each time. Be careful not to burn; cook until well done. Let cool to handle, and slice thinly across the grain to serve.
Char siu freezes very well. Bag in batches of ½ lb each and freeze. Slice char siu and stir fry with vegetables with a little salt, white pepper, and oyster sauce or hoisin to season.
1 whole pork butt, about 3 lbs
Marinade:
3 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp minced garlic
1 Tbsp brown bean sauce, optional
2 Tbsp hoisin sauce
2 pieces of red fermented tofu
1.5 tsp 5-spice powder
Basting liquid:
1/8 cup malt sugar or honey
½ cup hot water
Mash up all marinade ingredients together.
Cut the pork butt into ¾ inch slices. Combine with marinade, cover and refrigerate for 24-48 hours.
Grill the pork over medium/medium-low hot coals. Turn frequently, basting each time. Be careful not to burn; cook until well done. Let cool to handle, and slice thinly across the grain to serve.
Char siu freezes very well. Bag in batches of ½ lb each and freeze. Slice char siu and stir fry with vegetables with a little salt, white pepper, and oyster sauce or hoisin to season.
Dave from Denver
TVWBB Wizard
I don't have a baked char siu bao recipe, sorry. I'm sure you can find a decent one with some googling though.