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Char Sui

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CPARKTX2
CPARKTX2 Posts: 222
in EggHead Forum
Super easy and tasty. No plates photo but served with rice and fresh fruit salad 



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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    Drool!
    "I've made a note never to piss you two off." - Stike
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  • RyanStl
    RyanStl Posts: 1,050
    edited April 2022
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    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.
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  • CPARKTX2
    CPARKTX2 Posts: 222
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    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. 
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  • caliking
    caliking Posts: 18,731
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    Raichlen's gonna steal that pic!

    Looks fantastic. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • MediumRarely
    MediumRarely Posts: 270
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    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.

    Always act so that you can tell the truth about how you act.


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  • RyanStl
    RyanStl Posts: 1,050
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    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?
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  • MediumRarely
    MediumRarely Posts: 270
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    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.

    Always act so that you can tell the truth about how you act.


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  • Legume
    Legume Posts: 14,627
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    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.
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    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!
    "I've made a note never to piss you two off." - Stike
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  • MasterC
    MasterC Posts: 1,375
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    Lee kum kee has really good char siu sauce
    Fort Wayne Indiana 
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  • Canugghead
    Canugghead Posts: 11,528
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    MasterC said:
    Lee kum kee has really good char siu sauce
    Ho Lee Char Siu!
    canuckland
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  • loco_engr
    loco_engr Posts: 5,765
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    great looking cook . . . put char sui on the grocery list!
    Thanks for posting
    aka marysvilleksegghead
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    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Legume
    Legume Posts: 14,627
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    @MasterC +1 on the Lee Kum Kee.  I used their sauce as my glaze.
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  • MasterC
    MasterC Posts: 1,375
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    I've used various Lee kum kee products and they all have been good.

    Fort Wayne Indiana 
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  • Tip2Tip
    Tip2Tip Posts: 100
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    My girlfriend likes to use the Kum Quik Lee sauce.  
    California
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  • fiber_induced_deuce
    fiber_induced_deuce Posts: 270
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    Tip2Tip said:
    My girlfriend likes to use the Kum Quik Lee sauce.  
    Nah, that’s just what she tells you.
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  • SaltySam
    SaltySam Posts: 887
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    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.  

    LBGE since June 2012

    Omaha, NE

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  • MediumRarely
    MediumRarely Posts: 270
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    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.

    Always act so that you can tell the truth about how you act.


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