I have 2 preparations for pork belly. The first is Asian inspired using Char Siu, based on Hoisin and Chinese 5 spice. The second is Yucatan using Achiote paste,OJ and lime. I'm wondering what wood would enhance the flavor of each and possibly be more authentic to the flavor. Thank you
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Wood choice for best flavor
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Just a small point, not to contradict Mr. Bones' fine recommendations. With char siu, they traditionally tend to avoid a smoky flavor. So if you want trad, go with something neutral like oak. Me, I like it any way I can get it, and the reco Mr Bones gave sounds great to me!
I did Meathead's Chinatown ribs a couple of weeks back. Their spicing is similar to char siu. Used oak. The audience preferred them over "Ed's famous". So you're going to do well no matter what.
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As forewarned, I know nuthin' 'bout authentic/traditional, jus' tossed out what sounded savory to me
I certainly do appreciate th' enlightnement, EdF !
That's th' gold nugget here, learnin' new things!
Otherwise, my brain is jus' a hat rack!
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Agree that oak or fruitwood goes best with Asian-style ribs. For the other I'd take whatever I used for the Asian ribs and add some hickory or mesquite (or both). Not commenting on what's authentic. Don't know about that. I've spent some time in Asia, but it's a big place (no kidding ... ). Good BBQ in Mongolia, but not necessarily a lot of wood smoke that I can recall.
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I would go with oak or hickory. Especially for the Yucatan recipe. It can take the smoke for sure. I would really want that "Open Fire" taste to come through.
Not sure for the Asian recipe though. I would keep it light, but nothing too fruity, like cherry.
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One time I made ribs with all peach wood and it gave a certain allspice vibe (no allspice in my rub at all because I don't like it), so if you can get your hands on peach for char siu or other Asian it won't disappoint.
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No wood for char siu. If you want to smoke something to add something authentic, maybe some tea leaves for a light smoke.
For the yucatan, I'd go hickory. You should get most of the complex flavor for cochinita pibil from the salsa, but I think the hickory might add a nice flavor to the dish.
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