Char Siu-- Cantonese Pork

theyolksonyou · February 2015

Very cool. And much better than my disintegrating pizzas!

Hawg Fan · February 2015

Great looking meal. Thanks for sharing the technique. Now I'll be thinking about other cooks using the Chubbs technique.

caliking · February 2015

Dude - that's farkin' genius!! Love the setup. And the pork looks outstanding.

Home run!!

Chubbs · February 2015

caliking said:

Dude - that's farkin' genius!! Love the setup. And the pork looks outstanding.
Home run!!

Thanks man. I can't take credit for the technique. It was a pitmasters technique I just used my AR to accommodate. Worked really well. I will definitely make again.

NPHuskerFL · February 2015

Winning!!!

Chubbs · February 2015

NPHuskerFL said:

Winning!!!

Thanks Husker but think you topped me tonight with your snapper.

Austin Egghead · February 2015

well, you got my attention....nice cook

THEBuckeye · February 2015

Could you describe the texture?

Chubbs · February 2015

THEBuckeye said:

Could you describe the texture?

Just tasted like tender pork chop and the marinade is awesome. If you want the traditional deep red char siu you could probably leave in marinade longer, but this did the trick for me.

Acn · February 2015

Chubbs said:

THEBuckeye said:

Could you describe the texture?

Just tasted like tender pork chop and the marinade is awesome. If you want the traditional deep red char siu you could probably leave in marinade longer, but this did the trick for me.

Can you share your marinade recipe?

tarheelmatt · February 2015

Chubbs · February 2015

Acn said:

Chubbs said:

THEBuckeye said:

Could you describe the texture?

Just tasted like tender pork chop and the marinade is awesome. If you want the traditional deep red char siu you could probably leave in marinade longer, but this did the trick for me.

Can you share your marinade recipe?

Sure. I just used the Pitmasters Char Siu recipe. It has rice wine, soy, sesame oil, grated ginger, grated garlic, hoisin, honey, red bean curd, and red food coloring. If you google it you will find it. I had everything on hand but the bean curd but fortunately there is an Asian market near me that carried it.

Acn · February 2015

Chubbs said:

Acn said:

Chubbs said:

THEBuckeye said:

Could you describe the texture?

Just tasted like tender pork chop and the marinade is awesome. If you want the traditional deep red char siu you could probably leave in marinade longer, but this did the trick for me.

Can you share your marinade recipe?

Sure. I just used the Pitmasters Char Siu recipe. It has rice wine, soy, sesame oil, grated ginger, grated garlic, hoisin, honey, red bean curd, and red food coloring. If you google it you will find it. I had everything on hand but the bean curd but fortunately there is an Asian market near me that carried it.

Thanks, I'll look it up!

Canugghead · September 2020

Inspired by @chubbs (where are you these days buddy?) ...

Maiden voyage of my WSM smoking rack + ss hooks from dollar store, with one end sharpened by angle grinder, lump pushed towards the back, 350F till IT 150F...

Image: https://us.v-cdn.net/5017260/uploads/editor/ud/l8bp523yn1gi.jpg

Matt86m · September 2020

That pic of the pork cut on the plate made me tingle inside!
Awesome cook!!!

CPARKTX2 · September 2020

Excellent

Char Siu-- Cantonese Pork

Comments

Categories