Off Topic Hobbies > Cooking

Char Siu or Chinese inspired BBQ Pork Recipes.

(1/1)

beanflying:
So Naomi gets the first go even if the cooker was not ideal (Indiegogo) :palm: Some more detail in the video description but the basics are below.



14 grams of garlic salt https://amzn.to/3mY9wWe
70 grams of sugar https://amzn.to/3D5ZrMC
30 grams oyster sauce 蚝油 https://amzn.to/3bUyAHe
30 grams light soy sauce 生抽 https://amzn.to/308hq6i
14 grams sesame paste 芝麻酱 https://amzn.to/3bTLPYO
30 grams hoisin sauce 海鲜酱 https://amzn.to/3C12ynB
5 grams Shaoxing wine 绍兴酒 https://amzn.to/3H8u0n5
5 grams five-spice powder 五香粉 https://amzn.to/30dVerK
1 gram of red food coloring- optional https://amzn.to/3n0NtOL
150g winter honey 冬蜜 (I think it makes a difference but regular honey will also work and most people use it)

1 kilogram of pork shoulder (pork butt).
Instructions for butcher if you get it in your local Chinatown: 用来做叉烧的猪肩肉(梅花肉)

Mix, massage, and marinate in a plastic bag for 6-24 hours.
Prepare 50/50 mix of winter honey and water for basting

Preheat oven or smoker to 176℃ - 350℉
Cook for 15 minutes
Baste both sides with the honey/water mix.
Cook another 10 minutes at 176℃ - 350℉ then baste both sides again.
Set the temperature to about 223℃ - 435℉
Check the internal temperature of the pork with a meat thermometer. 62℃ - 145℉ is our target- don’t overshoot that.

beanflying:
Tonight's slightly warmer version heading to the BBQ soon  :)

Not an exact science here but I did use my Metric Eyeballs to measure the ingredients because I am not an 'ignorant savage'  :-DD

This is about the mix for 500g of Pork in this case Rashers (Pork Belly) but pick your cut of choice.

3-4 Tablespoons of spicy Plum Sauce (home made)
1 Tablespoon Light Soy
1 'slosh' of Shaoxing wine
1/2 tsp of Chinese Five Spice
2 tsp Ginger
1 tsp Chilli (I cheated and used bottled)
2 tsp Sesame Oil
Good shake of the bag containing Szechuan pepper

Marinade overnight if possible but 6-8 hours is ok too.

Serve with Veges, Rice or just as it comes. 'Stunt' Cooked Pork was from a few weeks ago, Assorted Veges, Bamboo Shoots and some Water Chesnuts and a very similar marinade.

Halcyon:

--- Quote from: beanflying on November 18, 2021, 08:50:45 am ---Tonight's slightly warmer version heading to the BBQ soon  :)

--- End quote ---

That looks friggin' amazing. I'll be trying that!

Navigation

[0] Message Index

There was an error while thanking
Thanking...
Go to full version