Char Sui

CPARKTX2

Super easy and tasty. No plates photo but served with rice and fresh fruit salad 

JohnInCarolina

Drool!

RyanStl

This something I discovered last year. It's so good and yours turned out great.

What cut did you use? I deboned a pork shoulder when I did mine. Then the second time bought one already deboned.

CPARKTX2

RyanStl said:

This something I discovered last year. It's so good and yours turned out great.

What cut did you use? I deboned a pork shoulder when I did mine. Then the second time bought one already deboned.

@RyanStl I used a boneless pork butt…easier and I can’t tell any advantage to bone-in. 

caliking

Raichlen's gonna steal that pic!

Looks fantastic. 

MediumRarely

RyanStl said:

This something I discovered last year. It's so good and yours turned out great.

What cut did you use? I deboned a pork shoulder when I did mine. Then the second time bought one already deboned.

Yours has the crazy good look of supreme Char Siu. Been doing this for years too. We love most Asian flavor profiles. One of my wife's favorites is to SV thick slices of pork butt @140 for 8 hours +. I make my own sauce/marinade from Grant Crilly's recipe (Chef Steps). Chill meat and then grill/sear on high. Have also used tenderloin @135 for a couple of hours. But truly, the caramelized marinade is the key for us. Yours looks spectacular.

RyanStl

MediumRarely said:

RyanStl said:

This something I discovered last year. It's so good and yours turned out great.

What cut did you use? I deboned a pork shoulder when I did mine. Then the second time bought one already deboned.

Yours has the crazy good look of supreme Char Siu. Been doing this for years too. We love most Asian flavor profiles. One of my wife's favorites is to SV thick slices of pork butt @140 for 8 hours +. I make my own sauce/marinade from Grant Crilly's recipe (Chef Steps). Chill meat and then grill/sear on high. Have also used tenderloin @135 for a couple of hours. But truly, the caramelized marinade is the key for us. Yours looks spectacular.

In St. Louis we call sliced pork butt pork steaks, but they are usually that thick. How thick do you go?

MediumRarely

RyanStl said:

MediumRarely said:

RyanStl said:

This something I discovered last year. It's so good and yours turned out great.

What cut did you use? I deboned a pork shoulder when I did mine. Then the second time bought one already deboned.

Yours has the crazy good look of supreme Char Siu. Been doing this for years too. We love most Asian flavor profiles. One of my wife's favorites is to SV thick slices of pork butt @140 for 8 hours +. I make my own sauce/marinade from Grant Crilly's recipe (Chef Steps). Chill meat and then grill/sear on high. Have also used tenderloin @135 for a couple of hours. But truly, the caramelized marinade is the key for us. Yours looks spectacular.

In St. Louis we call sliced pork butt pork steaks, but they are usually that thick. How thick do you go?

I go anywhere between 1.5" to the entire butt - slicing up after SV. SV at this temp yields pork with the firmness/texture of steak. Then slather with char siu sauce and sear. One my fav's.

Legume

I cooked char siu back ribs a couple of months ago.  I sliced between each rib but left the last 1/2” or so attached and marinated them overnight then grilled them like normal ribs, hitting them with char siu glaze at the end.  After that I separated each rib, tossed in a little more glaze and finished under the broiler.   They were amazing.   I need to do these again, happy for the reminder.

JohnInCarolina

Legume said:

I cooked char siu back ribs a couple of months ago.  I sliced between each rib but left the last 1/2” or so attached and marinated them overnight then grilled them like normal ribs, hitting them with char siu glaze at the end.  After that I separated each rib, tossed in a little more glaze and finished under the broiler.   They were amazing.   I need to do these again, happy for the reminder.

That sounds like something I’d do.  I just had breakfast and now I’m hungry for ribs!

MasterC

Lee kum kee has really good char siu sauce

Canugghead

MasterC said:

Lee kum kee has really good char siu sauce

Ho Lee Char Siu!

loco_engr

great looking cook . . . put char sui on the grocery list!
Thanks for posting

Legume

@MasterC +1 on the Lee Kum Kee.  I used their sauce as my glaze.

MasterC

I've used various Lee kum kee products and they all have been good.

Tip2Tip

My girlfriend likes to use the Kum Quik Lee sauce.  

fiber_induced_deuce

Tip2Tip said:

My girlfriend likes to use the Kum Quik Lee sauce.  

Nah, that’s just what she tells you.

SaltySam

Good lord, that looks perfect!  If you don’t already have one, pick up a bamboo steamer and make bao dumplings.  It might be my favorite food ever.  

MediumRarely

MasterC said:

I've used various Lee kum kee products and they all have been good.

Agreed, especially the Char Siu. They are typically the best (for me) out of the jar. A lot to be said for convenience, but still a bit salty for my taste. I usually opt for freshly made and think the juice is well worth the squeeze.