Sliced some boneless pork butt into 3 inch slabs...Marinated it for 48 hours...Cooked on the gasser at 475 for 1 hour...basted the pork with 10 minutes to go..it was pretty tasty..Who says you can't teach an old Italian new tricks?? :-)
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Char Siu Attempt
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Club Member
- Mar 2019
- 120
- Fort Mill,South Carolina
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LEM 5lb sausage stuffer
Certainly, Mr. Bones..The marinade was as follows:
1/4 cup white sugar
2tsp.salt
1/2 tsp chinese 5 spice
1/4 tsp white pepper
1/2 tsp sesame oil
1tbsp Shaoxing rice wine
1tbsp soy sauce
1tbsp hoisin sauce
2tsp molasses
1/8 tsp red food coloring
3 cloves minced garlic
I put the pork in a vacuum seal bag, and added all but 2 tbsp of the marinade. Let it sit for 48 hours..
Put it on the gasser at 475 in a roasting pan with water in the bottom.I flipped the meat at 30 minutes..At about the 1 hour mark, I Basted with remaining marinade and left in on for 10 more minutes..I am not sure where I got this recipe from..I found it stuffed in my Rytek Kutas book..Must have been there a while..
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Nice marinade. I can see this working really well with some flanken ribs.
Thanks for the post and recipe.
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Ditto on all the compliments. I've played with char siu a few times now. It tastes great but my Asian friends shake their heads and say it's not the same as the char siu they've had in Chicago in Chinatown. I'm going to try your method to see if it's any closer. Thank you for sharing the marinade!
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We love char siu pork steaks and I’ve cooked them several times but I have to agree with your friends and say they don’t compare to good Chinese Char Siu. I cant seem to get it right either and I’ve used several different recipes.
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Yes. One of my friends brought me char siu from Chicago back in February, and it was very different than what the English recipes on the internet produce. We need to send a spy to China :-)
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You are very welcome, Sir!
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