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Chinese bbq pork
Hotwingking
Posts: 279
Anyone ever make chinese bbq pork like in the restaurants with the hot mustard? :silly:
Comments
-
I think Richard FL and Thrideye both posted about it.
Probably can find the posts by doing a search.
GG -
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.
INGREDIENTS:
4 Lbs. Pork Butt, Boneless
SAUCE
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 -
I will have to try Richard's method above. I have tried several methods of making char siu, and the following is spectacular:
http://www.bbq-brethren.com/forum/showthread.php?t=73435
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.
Mark -
Hotwingking,
I just sent you an email.
Warthog -
I make Char Sui, and also a plum pork tenderloin appetizer kind of thing.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
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
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=165082&catid=1fukahwee maineyou can lead a fish to water but you can not make him drink it
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