Char Siu

Dukester

I picked up a package of Char Siu seasoning mix and have a few questions: what is the best cut of pork to use this on? Is it best used as a dry rub or mixed with water as a marinade? Is this what is used to make the traditional Chinese BBQ pork found in restaurants? Any tips or suggestions very welcome. Thanks in advance.

Grandpas Grub

 
I think it was Ross In Ventura that had a post, Richard FL had a different post and I had a post I am sure there are others. If you go to the search and type in char sui there are some great posts regarding the subject.

I am not sure who had the plumb sauce with the cook but that was a nice touch.


I used tenderloin.










GG

Lostinmadnez

Tenderloins are nice, but the taste a bit boring. Since they are sliced thinly, nearly any cut will do. I use shoulder or belly.

egginator

I've used this recipe to make Char Siu for my Mum Bao:

http://www.goonswithspoons.com/Home_Baked_Char_Siu_Bao_(Hum_Bao)

I modified it a bit though:


Egged Char Siu Bao (Hum Bao)
Adapted from http://www.goonswithspoons.com/Home_Baked_Char_Siu_Bao_(Hum_Bao)

Step 1: Make the Char Siu (BBQ'd Pork)
Ingredients:
▪ About 2-2.5 lbs of pork butt/shoulder (Boneless country style ribs basically)
▪ 1 1/2 TB dark soy
▪ 1 1/2 TB light soy
▪ 1 1/2 TB honey
▪ 1 1/2 TB Oyster Sauce (make sure Oysters are actually in the ingredients)
▪ 2 TB whiskey
▪ 3 1/2 TB Hoisin sauce
▪ pinch pepper
▪ 1/2 tsp five spice powder

Method:
▪ Marinate for 4 hours or up to overnight.
▪ Smoke at 250 with guava wood smoke until 195 internal temp
▪ Let cool to room temp, and refrigerate for 4 hours or up to overnight

Step 2: Make the filling
Ingredients:
▪ 4 tsp oyster sauce
▪ 1 1/2 tsp dark soy
▪ 4 tsp ketchup
▪ 1 TB sugar
▪ pinch pepper
▪ 6 TB chicken broth
▪ 1 tsp sesame oil
▪ 1 TB peanut or vegetable oil
▪ 2/3 cup minced onions
▪ 1 cup roast pork
▪ 2 tsp Shao-Hsing wine or sherry

Method:
▪ Mix oyster sauce through sesame oil and set aside.
▪ Mince your onions and pork.
▪ Heat Wok on egg and put in the oil. Add onions and cook until onions start to turn brown. Add pork stir-frying for a few more minutes until pork is heated through, about one minute.
▪ Add wine or sherry, and mix well, cooking for another minute or so. Add sauce ingredients and stir-fry until mixture is thick and bubbly. Remove from heat and put in bowl. Let cool to room temp then refrigerate for 4 hours or up to overnight (yes, again!) You can make the dough while you let this cool and rest in the fridge.


Make the Dough
Ingredients:
▪ 4 1/2 tsp dry active yeast
▪ ¾ c sugar
▪ 1 cup warm tap water
▪ 4 cups bread flour
▪ 1 egg, beaten
▪ ½ c peanut or vegetable oil

Make the bread dough

Making the bao!
▪ Roll a piece of the dough into a golfball size lump. Flatten into a 3-4” round, flat disc. Add a spoonful of filling and pinch two sides shut. Turn the bao a half turn, and pinch the opposite two sides shut. Pull the other open corners shut together. You'll be pinching a total of 4 times. Then do a final pinch, and twist the whole bottom together to make sure it's sealed.
▪ Don't make your dough too thin, or the filling will bust out when you go to bake it.
▪ Place you bao sealed-side down on a wax paper square. Repeat for all your bao.

▪ Let rest in a warm spot for about an hour, or until they've risen a bit.

When risen, lightly mist the bao with water and using a pastry brush, brush the outside with a beaten egg. Bake in a 350 degree egg on a pizza stone on a plate setter for 15-20 minutes or until lightly golden brown on top.

DMurf

OK so it is 5:50am and I am now salivating for some pork tenderloin, oh if I did not have to work! :P

Ripnem

GG,

Thirdeye has a great plum sauce in his Plum Pork recipe.

fishlessman

country rib roast from the loin works good, its fattier and you get ribs and loin when you cut it up. i wanted red like the takeout places, only way to get that is food coloring :laugh: you can omit the food coloring

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=165082&catid=1

thirdeye

I make it often using a package mix like you have. I like the liquid method. Using strips of butt work well for me. I also make extra and vacuum seal just one or two strips in each package, this is great for fried rice and stuff like that.

I have a hanger with a built in drip pan/heat shield, but cooking it indirect on the grate works too. You need a high temp so it will get sticky and glaze up, but too high will flash that sugar so be careful.

Grandpas Grub

 
That is probably the one I was thinking of, thanks for the correction...

I see thirdeye has posted below so I would expect a link to be there.

GG