sous vide char siu

Canugghead

btw, miss @Little Steven and @bgebrent, good guys gone too soon ;(

caliking

Canugghead said:

@BeanHead Enough teasing! Great minds, I omit the salt in the final glaze too, there's plenty of salt in the hoisin already.

btw, I just discovered an updated 'Braised Charsiu' by the same author, it appears he prefers this over the earlier sous vide version. Took a quick look and it's a no go for us due to the peanut butter.
http://chubbyhubby.net/food-porn/a-braised-version-of-charsiu-the-one-i-make-for-the-kids-most-often-right-now/  

What about other nut butters? I imagine you could sub one for the peanut butter, and still get a similar outcome.

 I imagine peanut butter contributes some fat/oils to the mix, and consistency to the sauce/braise. Tahini would likely fit the bill, too. IIRC, y'all are ok with sesame seed. 

Canugghead

@caliking Thanks, will have to look into that.

BeanHead

Sometimes when I read a recipe I just think some aspects sound gross and start thinking about what I would omit or change. I would 100% change the peanut butter for tahini, and probably omit the fresh coriander and five spice powder. The older SV recipe has such clean flavors the three additions seem like they would overwhelm the pork flavor. With that being said I will be adding this to my list of recipes to try (after what I can only imagine will be a fun adventure finding some of the ingredients at the Asian market). 

Canugghead

@BeanHead Thanks for your feedback, looking forward to your result with the revised recipe.

After taking a glance at the ingredients again I'm guessing rice wine lees is one of the fun adventure ingredients? I make sushi rice wine and lees happens to be the beneficial byproduct! Matter of fact, just started a batch about ten days ago, I let it ferment for about a month.

BeanHead

Oooh! Very nice! I make wine and mead, but haven’t attempted rice wine. Need to give that a shot, do you have a recipe you follow?

Canugghead

@BeanHead We inherited the original recipe/method from my late mother, tweaked it many times over the years, will have to find time to organise the chicken scratches for you!

BeanHead

Thank you, it looks like a fun experiment! 

BeanHead

So thankful I had more of this pork in the freezer! Busy morning driving to get a cracked BGE to turn into a planter and was nice to have a quick lunch on hand. 

Canugghead

Nice tease, time to get off my butt and make a batch of char siu butt. Love the condiments too.
btw, may I suggest you also post this in the mainstream WAYCTD thread to give some life to the forum? 

lousubcap

I echo @Canugghead 's suggestion about double posting to the main forum.  
Same with your great Fave wings thread in Poultry.  That should be standalone.  

caliking

Nom nom!

BeanHead

Moved over! When someone hollers at me for double posting I expect some bodyguard action from you guys!