Char siu

kaneohegirlinaz said:
JAS_OH1 , Where I come from, mostly the Pork Belly is used to make Char Siu, I can't get that here in Cowboyville.
So Those first few pics are Pork Butt and then that later are boneless Country Ribs.
I buy the pre-made marinade but I've oodles of recipes online to make your own.
What I've learned over the years is during the last maybe 5 minutes of cook time, put the tray under the broiler and baste each side with honey, it's lovely!
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Yum. I've got some baby back ribs in the freezer outside, bet those would be good. I have been doing a lot of reading online, comparing recipes and ingredients, there is a lot to digest out there (pardon my pun).
 
JAS_OH1 said:
No hurry no worry, enjoy your evening 😉
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Char siu part is done (as you can see), I'll get back to the lamb stuff in a bit. There were something like four topics entangled in that short ribs thread, and it's a little work to separate them all out. Work in progress, bear with me.
 
TastyReuben said:
Char siu part is done (as you can see), I'll get back to the lamb stuff in a bit. There were something like four topics entangled in that short ribs thread, and it's a little work to separate them all out. Work in progress, bear with me.
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Hey, I know I'm not the only person who appreciates the donation of your time. Working for free...thank you.
 
Ok so I just made my char siu sauce for the first time ever. I have a question: is it char sui or char siu? I have seen it spelled both ways in the forum and elsewhere online.

Anyway, I had some thick pork loin chops I took out of the freezer and thawed. I have an idea of what I want to do and not sure it is going to work, but going to try it anyway. I plan on putting some sauce on those thin slices of pork to marinade them, then dredge them lightly in cornstarch, then pan fry them in my wok with a little bit of oil. Then I will coat them in more char sui sauce, served with a side of basmati and some veggies. Kind of an orange chicken/General Tso's chicken technique but using pork and char siu instead...fingers crossed.

I also have a pork tenderloin in the freezer I am planning on cooking in the traditional method with the sauce in a few days (I made plenty of the sauce).
 
vernplum said:
It is usually Romanized (from Cantonese which is a Chinese dialect) as 'char siew' or 'char siu'.
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Thanks! I saw you made it, posted in anther thread and looked lovely. Was wondering if you made your own sauce?
 
JAS_OH1 said:
Thanks! I saw you made it, posted in anther thread and looked lovely. Was wondering if you made your own sauce?
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I've made it a couple of times from this recipe and I think it's pretty close to what we can get from the roast meat vendors round here.

Char Siu (Chinese BBQ Pork), Restaurant-Style - The Woks of Life

[EDIT] BTW I usually use shoulder/butt for Char Siu - it has the right combination of lean/fat to me and bonus: it's cheap! But any fattier cut will do. I go to my pork vendor at the wet market near me, tell her I want to make Char Siu and she sorts me out. :)
 
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JAS_OH1 said:
Ok so I just made my char siu sauce for the first time ever. I have a question: is it char sui or char siu? I have seen it spelled both ways in the forum and elsewhere online.

Anyway, I had some thick pork loin chops I took out of the freezer and thawed. I have an idea of what I want to do and not sure it is going to work, but going to try it anyway. I plan on putting some sauce on those thin slices of pork to marinade them, then dredge them lightly in cornstarch, then pan fry them in my wok with a little bit of oil. Then I will coat them in more char sui sauce, served with a side of basmati and some veggies. Kind of an orange chicken/General Tso's chicken technique but using pork and char siu instead...fingers crossed.

I also have a pork tenderloin in the freezer I am planning on cooking in the traditional method with the sauce in a few days (I made plenty of the sauce).
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So those thin strips of marinated pork loin (marinated in the char siu sauce overnight) that I dredged in corn starch (corn flour to UK and some other countries) are magical. I fried a few up as an expirement since it's not quite our dinner time just yet. I used a bit of sesame oil and grapeseed oil in the wok and fried them, then dipped them in the char siu sauce. YUM. Tender, crispy, and flavorful.

I am going to make some sauteed spinach and I have some leftover basmatic rice to serve on the side...I actually gave the basmati a quick stir with some garlic, a little more sesame oil, and a dash of soy sauce in the wok. Pretty darned good!
 
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