Char Siu - It\'s not just for Nian anymore. (5 pics

Village Idiot · February 2010

I found a really good recipe for Char Siu on the internet yesterday, so I just had to try it.

Most of the ingredients can't be found at your local Piggly Wiggly, but luckily, we have a large Aisan population in Houston, so there are several Asian supermarkets.

Here are the ingredients. I substituted Shaohsing wine for the rose wine, because I already had it.

After a night of marinating in the Char Siu sauce, I put it on the Egg, with a Stoker control of 325° and a meat target of 150°. Cooked raised, direct.

When the I.T. approached 150°, I took off the adjustable rig and seared it on both sides before pulling.

At 150°, it still was juicy, but had a nice Char Siu crust on it.

Served over a bed of Chinese rice noodles and snow peas. Of course, a bottle of 2005 Malbec, my favorite.

Here is the link to the recipe. It's a little trouble, but I recommend it highly.

http://rasamalaysia.com/bbq-pork-recipe-char-siu/

Dave in So Cal · February 2010

Looks great. I really like char siu. We often go for dim sum on week ends. The bao with char siu is awesome.

It is really handy to have Asian groceries around. Great produce and some really hard to find items.

Thanks for sharing.

Village Idiot · February 2010

I'm going to try Siu Bao with the leftover Char Siu. Wish me luck. It doesn't look trivial.

If you don't see a post on the forum here, you'll know it was a disaster. :woohoo:

cookn biker · February 2010

Looks terrific Gary! I have just located an Asian Market less that a mile from my house. They have been there for 16 years. Geeze, I can't belive I didn't know. :laugh: :ermm:

Village Idiot · February 2010

That's great, Molly. If there are any recipes I have that you might want, I'd be glad to share them with you (or anybody else, for that matter). A few are Kung Pao Chicken or Kung Pao Shrimp, Mongolian Beef, and Shrimp Fried Rice.

Of course, you need a wok for a lot of them.

cookn biker · February 2010

I have a newly seasoned wok, a continuation of course. I was there to purchase kaffir lime for work. Samuel says as he is handing me the $$, if they have a noodle we've not tryed pick some up. I wander over to the very large noodle area and stumble upon some Korean sweet potatoe vermicelli and also found some spinich noodles. We used the s.p. noodles yesterday for an entree stirfry. Only 3 peopls dared to try them.

I have the fixins for tomorrows lunch, and I'll post.
Thanks for the offer, and I will be inquiring.

Gator Bait · February 2010

Hey Gary

That looks fantastic, I have book marked the recipe and will have to give it a try. Your photographs are beautiful, nice job and a great post!

Thanks for sharing,

Gator

Little Steven · February 2010

Gary,

Nice! I will make a point of doing that asap. If you like the east asian flavours try my Indonesian sate in recipes under pork.

Steve

Rooster K · February 2010

That looks great. Thanks for posting the link.

JLOCKHART29 · February 2010

Book marked it as well! Great looking meal and something differant. Well done!

Carolina Q · February 2010

Man, I don't even know what those words MEAN! But I have GOT to figure it out cuz that looks great!!! Nice cook, Gary!

Village Idiot · February 2010

That recipe looks good too, Steve. I like all of the ingredients, so I'm sure I'll like the dish. It might have a similar taste. You add brown sugar in yours to make it a sweet taste. The Char Siu is also sweet from the Maltose. Thanks.

colt84 · June 2015

Followed the same recipe as above and came out great! Pork was crispy and sweet on the outside and soft and tender on the inside. It tasted as good as during my travels in Singapore and China!

Char Siu - It\'s not just for Nian anymore. (5 pics

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