Pork Char Siu kabobs

[Brett-EDH]

Well, they cook quicker this way, that’s why kabobs.



Seared and then brought to temp



Honey glazed to balance the salt and sweet profile



Grilled zukes



Rested 10 mins. Ready for service.



Crispy white rice. Like a Tadiq but less Persian style. Basically a white somewhat fried rice where the bottom of the wok crisps the rice and steams it concurrently. So you get fluffy and crispy in the same wok.

 

[Brett-EDH]

Chef’s plate

 

[Bruno]

Looks excellent!!

 

[Randy]

Damn that looks good

 

[Brett-EDH]

@Randy and @Bruno, I did this cook a little differently than usual.

The pork was already cubed when I prepped/froze it so it was fridge thawed. This was supposed to be carnitas but I made that last week.

I lightly salted and 5 spice powdered the pork kabob chunks, and mixed it all together. Did a countertop dry brine for 45 mins.

Then added the Asian classic ingredients: oyster sauce, hoisin, white pepper, dash of black pepper, brown sugar, dash of dark soy sauce (very salty so use sparingly), ground ginger powder, granulated garlic, small amount of sesame oil, and a little cooking oil. Mixed it all up and let sit 5 mins.

Then threaded onto SS kabob sticks I bought on Amazon PD2. Set up the kabob holders and did a quick sear, rotating the kabobs onto and off the heat.

When all were seared, moved them to indirect and basted with straight honey. Once they hit temp, 150°F, back over the fire to set the honey and make some light charbon (char/carbon). Just don’t burn them, set the honey so it cooks which changes the honey’s taste.

These all came off around 155-160° and removed from the sticks and covered to rest. The rest is key as the pork kabobs will hold their juices.

Super simple and easy recipe. You guys can bang this out in no time. And it was a huge hit tonight.

The sticks: Kabob Skewers, 16.8" Metal Kebab... https://www.amazon.com/dp/B07TCDPXSX/?tag=tvwb-20

Premium oyster sauce: Lee Kum Kee Premium Oyster Flavored Sauce 18 Ounce (1 Pack) https://www.amazon.com/dp/B00KO3F1X4/?tag=tvwb-20

My goto hoisin: Lee Kum Kee Hoisin Sauce, hoisin, spicy, sweet sauce, 36.0 Ounce https://www.amazon.com/dp/B002ER9KEY/?tag=tvwb-20

My fave dark soy sauce: Soy Sauce, Pearl River Bridge Superior Dark ,16.9-Ounce Plastic Bottles https://www.amazon.com/dp/B01I4CVE8C/?tag=tvwb-20

Best tasting sesame oil out there: Kadoya Sesame Oil, 22.10 Fl Oz https://www.amazon.com/dp/B06Y2DMLQ8/?tag=tvwb-20

 

[DanHoo]

Those look great Brett.

Was the pork costco boneless pork shoulder?

 

[Brett-EDH]

Those look great Brett.

Was the pork costco boneless pork shoulder?

Yessir. I had apportioned one of the shoulders a few months back. I cooked one as a PP and then had 2 bags, 4# each approximately, which I labeled carnitas. Last week was oven cooked carnitas, Kenji Lopez’s in oil recipe and it was bomb. These became char siu kabobs to change up the menu here.

I’ve been very happy with Costco’s boneless shoulder two packs. Always a good cook.

We’ve been eating the freezer again. Making some amazing progress too.

I still have a boneless leg of lamb, one or two TTs, a bunch of bones for stocks which’ll make for good winter soups. Just trying to clean the place up some. And selling stuff from the garage too.

Need to lighten up the load at the house, everywhere.

 

[Joan]

Boy, do I have to do that. Added a few more things to the "Make Soon" folder yesterday. There are quite a few things sitting in there since MARCH!!!!!!

 

[Mike Freel]

I was just wondering what to have for supper tonight and your post has given me an inspired vision.

 

[Brett-EDH]

I just remembered, added a few drops of mirin (sweet rice wine) to the marinade. Maybe a tsp worth. That’s all. A little brain fog going on here. Sorry about that.

 

[Joan]

Brett, this may not the place for this, but maybe we should start a thread (on the "conversation thread) on how to go about thinning out our homes. I NEED HELP!!!!!!!

 

[Mark Foreman]

Brett, this may not the place for this, but maybe we should start a thread (on the "conversation thread) on how to go about thinning out our homes. I NEED HELP!!!!!!!

For us it was easy… wife watched an episode of hoarding, buried alive and suddenly the purge was on. With that said, we did discover one thing that was a surprise…. Over the 35 years we’ve had this house we had become unbelievably good at packing closets and garages. Once we unloaded the first closet, we stared at what came out with awe and knew there was no way it was all going back in. A year later, the only thing left is dealing with kids junk still in the garage……

 

[EricV.]

I cannot conform:

“He who dies with the most toys wins.”

 

[Joan]

That will be me!!!