Some oven char siu
- Thread starter Brett-EDH
- Start date
Brett-EDH
TVWBB Olympian
I’ll post after dinner. This was a “quick char siu” version.
JimK
TVWBB 1-Star Olympian
Looking forward to that recipe. It looks positively delicious!
Brett-EDH
TVWBB Olympian
@Joan
this is a counterop marinade as i didn't have time to do a full on wet marinade.
so this is treated more like a bbq prep with a little sauce ont he meat and in the oven on ROAST setting.
i deboned the butt and splayed it flat. then cut long sections around 3-3.5 inches across. total cook weight was around 6# of butt. the other 2.75# went into a freezer bag and into the freezer.
ingredients:
2-3 pinches of kosher salt
around 1 tbs dark soy sauce drizzled across the pieces - don't overdo the dark soy sauce as it is SALTY and flavorful
1 tbs 5 spice powder
1-2 tsp granulated garlic
1 tsp ground ginger powder
1 tsp ground black pepper
1 tbs granualted sugar
1/3 cup packed brown sugar
2 tbs dry sherry
2 tbs neutral cooking oil
a little less than 1/4 cup oyster sauce
a little less than 1/4 cup hoisin sauce
dressing sauce when cooking the pork
1/4 cup honey with 3 tbs warmed water - mix both so they're combined
mix all ingredients except the dressing sauce into the pork slices, fully covering all the pieces.
place on a baking rack, on a tray, and pour a fe wounces of water into the baking tray and place in preheated oven on Convection Roast 425F for 25 mins
after first 25 mins, baste the pork with the dressing sauce and rotate the pieces
cook an additional 10 mins at convection roast 350F
pour remaining pork marinade into a saucepan and heat over low/med heat. cook till bubling to kill any raw pork bacteria. once boiled and simmered, you can use this as a serving suace to dress rice with or dip your pork into for additional flavor.
check for internal temp. when pork probes at 145F-150F in numerous places, the pork is done
remove from oven and rest 10 minutes. then slice to desired thickenss, across the grain, and serve.
Last edited:
Brett-EDH
TVWBB Olympian
Countertop marinate around 30 mins as you prep rice and heat the oven.
Coat the pieces and go! And you could probably assemble it all and go too. The salt and dark soy sauce do the marinating. The sweets in the recipe balance the savory.
Brett-EDH
TVWBB Olympian
The dry salt first helps keep the meat juicy. I never did it with country style ribs. I’m a butt guy. Butts are just so juicy. I’ll stop here while I’m ahead and someone makes a wisecrack joke
Rick-TripleOG
New member
Looks delicious! Good looking sides as well.
JimK
TVWBB 1-Star Olympian
The dry salt first helps keep the meat juicy. I never did it with country style ribs. I’m a butt guy. Butts are just so juicy. I’ll stop here while I’m ahead and someone makes a wisecrack joke
Very often, I think the country style ribs are cut from the butt.