Char siu

caliking

I’ve had a hankering for char siu bao recently, because of some recent posts in the forum (I’m looking at you @Canugghead!). Which meant I first needed to get some char siu

Sliced a few 2” portions off of a pork butt. Marinated overnight. Egged raised, direct at 425F. Basted with marinade every 20 mins, until IT hit 165F. Basted with a honey + water mix  for the last flip. 

Fried rice done inside, on the big clock.

The natives were getting restless, so hastily plated with wilted spinach by caliqueen. 

Was farkin’ delicious!! And now I have some leftover char siu...

johnmitchell

Good grief👏

lkapigian

Bombdiggity

CTMike

That looks fabulous. 

Photo Egg

Damn, that looks sooooo good!

nolaegghead

Pretty good, I guess, for a butt Dr.

caliking

Thanks for the kind words, folks. 

The Cen-Tex Smoker

that looks and sounds awesome! I love Char Siu. Is that chili crisp I see?

caliking

The Cen-Tex Smoker said:

that looks and sounds awesome! I love Char Siu. Is that chili crisp I see?

Yep. Its Momofuku Chili Crunch. Good flavor. Crunchier than the Lao Gan Ma and Joshua Weissman recipe you posted a while back. Its good stuff. 

Mattman3969

Take a bow Sir!!

dbCooper

Looks just great.  Nice!

SciAggie

Nice work my friend!

StillH2OEgger

That looks wonderful!

The Cen-Tex Smoker

caliking said:

The Cen-Tex Smoker said:

that looks and sounds awesome! I love Char Siu. Is that chili crisp I see?

Yep. Its Momofuku Chili Crunch. Good flavor. Crunchier than the Lao Gan Ma and Joshua Weissman recipe you posted a while back. Its good stuff. 

I sent sone if that to my oldest. He said it was tasty. I need to try it 

poster

Do you have any details on the rice? It looks really good

bubbajack

Very nice cook. Bet that was at least better than excellent.

U_tarded

caliking said:

The Cen-Tex Smoker said:

that looks and sounds awesome! I love Char Siu. Is that chili crisp I see?

Yep. Its Momofuku Chili Crunch. Good flavor. Crunchier than the Lao Gan Ma and Joshua Weissman recipe you posted a while back. Its good stuff. 

I’ve wanted to give that a go for a while, that and their savory salt.  Eddie Huang and David Chang had it out last summer over that chili crunch, made for some good podcasts.

caliking

The Cen-Tex Smoker said:

caliking said:

The Cen-Tex Smoker said:

that looks and sounds awesome! I love Char Siu. Is that chili crisp I see?

Yep. Its Momofuku Chili Crunch. Good flavor. Crunchier than the Lao Gan Ma and Joshua Weissman recipe you posted a while back. Its good stuff. 

I sent sone if that to my oldest. He said it was tasty. I need to try it 

It’s definitely got more crisp/crunch to it. 

I tried their seasoned salts, too... the Savory and Tingly (there’s some Sichuan pepper in it) were ok, but the Spicy goes on everything. I’m about to buy a bag of it. 

caliking

poster said:

Do you have any details on the rice? It looks really good

 No recipe as such. Cooked 3 cups of jasmine rice (with a little salt and sesame oil ) in the morning, spread it out on a sheet pan to cool, and dry out a bit. 

When dinner time rolled around, beat 6 eggs with some Mirin and cornstarch, and scrambled them in butter. Heat up more butter in a wok, to sauté chopped red onion, ginger, and about 4 cups of frozen mixed veg. 

After the veg soften, turn the heat to low, add in the rice and scrambled eggs.  Maybe a squirt of light soy. Season with, salt, pepper, 5 spice , per your taste. Mix well, to break up the clumps of rice. Turn off the heat. Garnish with chopped green onions or cilantro. 

I like eggs, but you can sub whatever protein you like. 

Legume

I keep coming back to this, straightforward and so good.  What’s in your marinade ?

saluki2007

Bookmarked for later use.  Thanks for sharing.

caliking

Legume said:

I keep coming back to this, straightforward and so good.  What’s in your marinade ?

I found this recipe: https://madewithlau.com/recipes/char-siu-chinese-bbq-pork

Used fresh ginger instead of garlic. Didn't have fermented bean curd on hand, so added red miso instead. Also added extra shaoxing wine, and a TBSP of sesame oil. I skipped the red food color, since I figured it didn't any flavor. 

Once the meat was on the egg, I boiled the marinade, and basted the pork with it every 15 mins or so.

What you don't see in the pic, is the smaller 3rd chunk of pork that was done before the other 2 pieces. And ended up as chef's treat

fishlessman

visually i need the red dye number 5

caliking

fishlessman said:

visually i need the red dye number 5

I hear ya. Almost added the red food color, just to make the pork pop a little more in the pics. But then decided not to give in to vanity

caliking

U_tarded said:

caliking said:

The Cen-Tex Smoker said:

that looks and sounds awesome! I love Char Siu. Is that chili crisp I see?

Yep. Its Momofuku Chili Crunch. Good flavor. Crunchier than the Lao Gan Ma and Joshua Weissman recipe you posted a while back. Its good stuff. 

I’ve wanted to give that a go for a while, that and their savory salt.  Eddie Huang and David Chang had it out last summer over that chili crunch, made for some good podcasts.

On The Dave Chang Show? Should be fun to listen to on the drive to work. 

U_tarded

caliking said:

U_tarded said:

caliking said:

The Cen-Tex Smoker said:

that looks and sounds awesome! I love Char Siu. Is that chili crisp I see?

Yep. Its Momofuku Chili Crunch. Good flavor. Crunchier than the Lao Gan Ma and Joshua Weissman recipe you posted a while back. Its good stuff. 

I’ve wanted to give that a go for a while, that and their savory salt.  Eddie Huang and David Chang had it out last summer over that chili crunch, made for some good podcasts.

On The Dave Chang Show? Should be fun to listen to on the drive to work. 

You got it, link is below.  I love that show when he does things like my opinion is fact.  

https://podcasts.apple.com/us/podcast/the-dave-chang-show/id1375877915?i=1000485499504

loco_engr

YUM!

Canugghead

Blasphemy! you might as well forget the char siu marinade and soak it in chili oil overnight! 
Joking of course. It looks amazing and I'm sure the taste is even better, last picture belongs in a food magazine.

GrateEggspectations

Wow. That looks great. I love that you are doing so many varied cooks recently, @caliking. And seemingly executing them all with great precision. 

caliking

Canugghead said:

Blasphemy! you might as well forget the char siu marinade and soak it in chili oil overnight! 
Joking of course. It looks amazing and I'm sure the taste is even better, last picture belongs in a food magazine.

Now that you mention it, I might try that

caliking

GrateEggspectations said:

Wow. That looks great. I love that you are doing so many varied cooks recently, @caliking. And seemingly executing them all with great precision. 

Thanks. I like to cook new/different things. A lot of it tends to be Asian though, because we dig the flavors.