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Chinese bbq pork

HotwingkingHotwingking Posts: 241
edited 1:27AM in EggHead Forum
Anyone ever make chinese bbq pork like in the restaurants with the hot mustard? :silly:


    I think Richard FL and Thrideye both posted about it.

    Probably can find the posts by doing a search.

  • Richard FlRichard Fl Posts: 8,143
    Not sure what type chinese pork with mustard, but here is how I do Char Sui.

    Pork, Butt, Char Sui, Oriental, Richard Fl


    This batch was done 10/01/06 using a rack made by Thirdeye, Used guava wood and some apple for smoke, BGE large was set up indirect at 425F, cooked 10 minutes to sear and then reduced to 325-350. Total time 1 hour. If you want a sweeter pork, sprinkle turbindo sugar on meat before cooking.

    4 Lbs. Pork Butt, Boneless
    1 Cup Chinese Wine or White Sherry
    3/4 Cup Brown Sugar, Turbindo
    1/2 Cup Soy Sauce
    1 Cup Ketchup
    1 Tbs. Salt
    2 Tbs Liquid Smoke, Oven Method
    2-3 Drops Red Food Coloring, Careful it is messy.

    Procedure: Oven Method
    1 Cut butt into 2-3 inch long pieces about 1 inch cross-section.
    2 Marinate in sauce for 2-4 hours or overnight in refrigerator.
    3 Hang suspended by "S" hooks on the oven rack, with a drip pan and 1 inch of water below it.
    4 Pre-heat oven to 425°F for 5-7 minutes, then reduce heat to 350°F and cook for about 30-45 minutes. The meat should not be dried out. Baste with remaining sauce once or twice during the cook.
    5 If doing outside on a BBQ grill, the liquid smoke may be omitted and wood chips added to the fire. If you do not have a rack, get the meat as high off the coals as possible, and turn every 10 minutes or so. Watch out for grease flare-ups. Use a drip pan under this if possible to avoid the flare.
    BGE METHOD, 2006/10/01:
    1 Rack set-up in BGE.


    2 Did 4 pounds of butts on the BGE today.

    3 Doubled the marinade recipe.


    4 Marinaded for 18 hours in the refrigerator.


    7 Had a hanging rack and after the pork strips were hung.


    8 Before placing in the BGE with legs up plate setter at 425°F. Sprinkled with turbindo sugar all over for a crispy. sweet effect.


    9 Placed rack in BGE and brought the temperature back up to 425°F. When it was reached, shut down the damper on the botton and the top to reach 350°F. Did not baste anymore.


    10 Left alone for a total cooking time of 60 minutes.


    11 Tried to use a thermometer with an outside wire to read, however the meat was so thin that the meat was at 210°F in about 15 minutes and I knew this was Wacky!.


    12 Butts are ready.


    15 Chow Time!


    Recipe Type
    Meat, Side Dish

    Recipe Source
    Author: Richard Howe

    Source: BGE Forum, Richard Fl, 2006/10/01
  • SkySawSkySaw Posts: 626
    I will have to try Richard's method above. I have tried several methods of making char siu, and the following is spectacular:

    Here's how it turned out (I used pork tenderloin):



    This was done at 400º until it hit 145º internal, and rested for a few minutes.

    It is definitely a recipe worth trying if you want authentic tasting barbecue-pork char siu.

  • Hotwingking,
    I just sent you an email.

  • thirdeyethirdeye Posts: 7,428

    I make Char Sui, and also a plum pork tenderloin appetizer kind of thing.


    Happy Trails

    Barbecue is not rocket surgery
  • fishlessmanfishlessman Posts: 20,908
    this ones like candy but has food coloring, you can omit it but you wont get that red like in the takeout places. this was done with a country rib roast with the ribs removed, actually where true country ribs came from before they started using sliced butt. the ribs were really good with this marinade
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