Gary H. NJ
TVWBB Platinum Member
I love an excuse to make char siu ("char syoo"), Chinese marinated and roasted/grilled pork. Marinated the little pork butt for 24 hour. I'll put the recipe at the end...
Grilled the pork directly for a couple minutes for a sear, then indirectly to tenderize for a few minutes. Gotta love the CIGs.
Ramen is basically noodles in a rich Japanese broth. Toppings are typically some roast pork and other good stuff. It varies regionally and restaurant to restaurant in Japan. I took some liberties... shrimp meatballs, sliced char siu, shiitake mushrooms, nori, braised Swiss chard and quick pickled ginger/scallions in the center. There's some noodles under there somewhere.
Hot and tasty on another chilly night in NJ. Here's the char siu recipe. Enjoy and be well my friends!
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
2-3 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 to season.
Grilled the pork directly for a couple minutes for a sear, then indirectly to tenderize for a few minutes. Gotta love the CIGs.
Ramen is basically noodles in a rich Japanese broth. Toppings are typically some roast pork and other good stuff. It varies regionally and restaurant to restaurant in Japan. I took some liberties... shrimp meatballs, sliced char siu, shiitake mushrooms, nori, braised Swiss chard and quick pickled ginger/scallions in the center. There's some noodles under there somewhere.
Hot and tasty on another chilly night in NJ. Here's the char siu recipe. Enjoy and be well my friends!
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
2-3 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 to season.
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