Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Chinese BBQ Pork -- Char Sui

RobMonctonNB
RobMonctonNB Posts: 50
edited November -0001 in EggHead Forum
This morning I'm cooking up some Char Sui (Chinese BBQ Pork). Just wanted this with you.[p]charsui.jpg[p]IMG_3526.jpg[p]IMG_3524.jpg[p]I made up the marnade yesterday morning and let the pork soak it up for 24 hours. I also injected some of it into the pork loin. I also like pork tenderloins with this recipe. I have it set up for an indirect cook at about 275 degrees...near the end of the cook I'll crank up the heat to char it up. These pics were taken after 15 minutes or so...I forgot to take the pics earlier. More pics to follow.
· Share on FacebookShare on Twitter

Comments

  • mikeb6109
    mikeb6109 Posts: 2,067
    Rob in Bathurst, NB,
    hey rob nice stuff ....was going to the market this afternoon to get the stuff for you char sui.planning on making it tomorrow.so this is great stuff to go on now.pics will help my process
    · Share on FacebookShare on Twitter
  • RobMonctonNB
    RobMonctonNB Posts: 50
    The more you sauce it...the better it will taste. Also, the longer it sits after cooking...it gets way better...especially the next day and after...if there's any left!!![p]I double the recipe for extra saucing...

    · Share on FacebookShare on Twitter
  • Clay Q
    Clay Q Posts: 4,486
    Rob in Bathurst, NB,
    Lookin real good! I like Chinese marinade also. For fun I'll throw whole star anise on the fire for smoke, sure smells good.
    Happy New Year,
    Clay
    · Share on FacebookShare on Twitter
  • RobMonctonNB
    RobMonctonNB Posts: 50
    At 135 degrees...just flipped over and sauced...[p]IMG_3528.jpg

    · Share on FacebookShare on Twitter
  • RobMonctonNB
    RobMonctonNB Posts: 50
    And they're done...pulled off at 157 degrees internal. To finish them off, I removed the platesetter for cooked them over direct flam for a couple of minutes. I prefer the exterior a bit darker but I didn't want to overcook the pork. Damnit...I forgot to protect the platesetter with foil...what a mess!!!! To serve, cut thin slices...much thinner than shown. I think I like it better cold...especially on a bun... Like I mentioned before, the longer it sits...more flavour will penetrate the meat.[p]IMG_3535.jpg[p]IMG_3539.jpg[p]IMG_3542.jpg[p]
    · Share on FacebookShare on Twitter
  • Retired RailRoader
    Retired RailRoader Posts: 980
    Rob in Bathurst, NB,
    Those look really impressive!! I know what I will be making this week. Thanks for sharing
    Everyday is Saturday and tomorrow is always Sunday.
    · Share on FacebookShare on Twitter
  • Clay Q
    Clay Q Posts: 4,486
    Rob in Bathurst, NB,
    Oh boy, looks good! Gonna do what you did, got the pig marinating right now. Hosin sauce I have. Bought shiitake mushrooms, garlic and bean sprouts for a little woking exercise. I have home made sweet/sour sauce for dipping, all that's left to make is rice.
    Thanks for the pic's,
    Clay
    · Share on FacebookShare on Twitter
  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    Rob in Bathurst, NB,[p]That looks yummy. I can't copy and paste the recipe tho cuz it looks to be a photo or something. Do you have it in a different format?[p]Thanks
    Gwen
    · Share on FacebookShare on Twitter
  • Richard
    Richard Posts: 698
    dimplesmom,
    Third time should be the charm! Must have been the rocket going up from my backyard that caused the lapse of memory, or the beverages at the launch party![p]Pork, Butt, Red Roast, Char Sui, Chinese
    [p]4 Lbs Pork Butt (Shoulder), With some Fat
    1/4 Cup Dark Soy Sauce
    1/4 Cup Hoisin sauce
    1/4 Cup Ketchup
    3 Tbs Sherry, Dry
    2 Cloves Garlic, Minced
    1 Tbs Salt
    2 Tsp Chinese Five Spice
    1/2 Cup Brown Sugar




    1 Cut the pork lengthwise into long pieces, about 2 1/2 inches thick.
    2 In a medium bowl, combine soy sauce, hoisin sauce, ketchup, sherry, garlic, salt, five-spice and brown sugar. Mix to blend. Add pork and turn meat to coat well. Cover and refrigerate 6 hours.
    3 Preheaat oven to 350°F. Place pork strips on a rack in a shallow roasting pan. Roast in oven until pork is cooked through and tender, about 45 minutes to 1 hour, turning often and basting every 15 minutes with marinade. Discard any leftover marinade.
    4 For a traditional look, brown pork under a preheated broiler.


    Recipe Type
    Meat

    Recipe Source
    Source: BGE Forum, Rob in Bathurst, NB, 02/17/07


    [p]
    · Share on FacebookShare on Twitter
  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    Richard,
    Thank you SO much![p]I actually am going to a Chinese New Year's dinner tonight. We bought it at the Big Brothers Big Sisters auction. I'm really looking forward to it. I'm hoping they have this dish - I bet they will. I absolutely love chinese food and I'm STARVING. [p]Gwen

    · Share on FacebookShare on Twitter
  • Richard
    Richard Posts: 698
    dimplesmom,
    You are welcome! Remember, This is the year of the Boar/Pig. Just came back from a lion dance at a local chinese store. Keep the AGA hot.
    · Share on FacebookShare on Twitter

Categories