Pork char siu


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Bought the Costco special for $8 off.

Made some large chunks, 8 total, froze 5 and cooking 3.

Whipped up a quick char siu marinade and into the ziplock for a few hours.

Weather has been near perfect this weekend. In the 80’s with mixed sun and clouds. A nice respite from these 106°+ days we’ve been having.

These will hit the grill later for an indirect low and slow cook. Will likely pull at 165° and develop some char with higher heat.

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Brett-EDH said:
Bought the Costco special for $8 off.

Made some large chunks, 8 total, froze 5 and cooking 3.

Whipped up a quick char siu marinade and into the ziplock for a few hours.

Weather has been near perfect this weekend. In the 80’s with mixed sun and clouds. A nice respite from these 106°+ days we’ve been having.

These will hit the grill later for an indirect low and slow cook. Will likely pull at 165° and develop some char with higher heat.

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I have to try this one day.
Looks great.
 
I am such a fan of pork char siu.
We have a family run Asian take out near home in California.
If I see it available it’s one thing that will make me change my order.
Yours always has me smacking my lips with want.
 
Andy Kaminski said:
I am such a fan of pork char siu.
We have a family run Asian take out near home in California.
If I see it available it’s one thing that will make me change my order.
Yours always has me smacking my lips with want.
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It’s ridiculously easy to make. Use either shoulder or tenderloin. Shoulder you can take to 165°, and tenderloin to 135/140°. Just don’t use loin. It’ll be too dry.
 
JohnTak said:
Looks top notch, we went to the Chinese Buffet. :ROFLMAO: Still tired from the extended heat wave!
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I spent all day yesterday 9’ in the air installing coach lights and security cams on my house. My feet were on fire last night from being on a ladder in sneakers all day.

Today’s humidity is gross. Cannot stand being outside.
 
Brett-EDH said:
I spent all day yesterday 9’ in the air installing coach lights and security cams on my house. My feet were on fire last night from being on a ladder in sneakers all day.

Today’s humidity is gross. Cannot stand being outside.
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I’m too old to do ladder work now, I would have hired someone. Those items are outside of my wheelhouse anyway. 👍 for being multi talented. I have been working low, installing more low voltage LED landscaping floods.
 
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Doug Selman said:
Brett, have you posted your full recipe for this before? Or is it in the recipe's forum section?
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I went much heavier on the seasoning in this most recent cook as my marinate time was only a few hours. So the extra seasonings helped add more flavor to the sliced shoulder chunks.

Recipe in this first link:
Post in thread 'Readying some pork char siu - for the umpteenth time'
https://tvwbb.com/threads/readying-some-pork-char-siu-for-the-umpteenth-time.97444/post-1136091

Brett-EDH

Thread 'Readying some pork char siu - for the umpteenth time'

It’s been a while since I made this and the weather is turning really nice here, as does spring’s approach.

This is a flavorful meal that the leftovers can be repurposed many different ways. And it makes a great pork fried rice ingredient too.

This is a 4# section from a few Costco butts I broke down this winter and froze.

Usual ingredients for char siu sans hoisin sauce.

I amped up the fresh garlic and ginger as the ginger from Ranch99 yesterday were huge and fresh.

Other parts are 5 spice powder, dry sherry, salt, dark soy sauce, granulated sugar, sesame oil, oyster sauce, honey...
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