Char Siu - Chinese BBQ Pork - BBQ Central

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Old 08-27-2013, 01:24 PM   #1
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Char Siu - Chinese BBQ Pork

This is one of my all time favorite meats to eat! I've been wanting to make it for years and finally got around to it! Honestly, the BEST all around pork I've ever made. Very simple, but oh so flavoful!

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Old 08-27-2013, 06:38 PM   #2
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Looks excellent as usual. What happened to the ginger?
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Old 08-28-2013, 05:29 AM   #3
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Looks excellent as usual. What happened to the ginger?
The recipe I used didn't call for any fresh, but there is ground ginger in the 5 spice powder! Thanks for watching BW!
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Old 08-28-2013, 10:28 AM   #4
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Always a pleasure to watch your cooking. Thanks for doing it.
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Old 08-28-2013, 11:12 AM   #5
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This looks like a keeper Larry, I'm putting it on the short list, thanks!
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Old 08-28-2013, 05:56 PM   #6
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What Buzz said!!! Was 6 hours good enough for the marinade or would leaving it in a little longer help?
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Old 08-28-2013, 08:22 PM   #7
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Well funny somebody should mention this topic. I would vote for three days..or for the rich folks with bag sucking gizmos with the buckets...ten mins maybe. Put a vacuum on that bizness it marinates itself quickly. I would use fresh ginger if it was me...lol.
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Old 08-28-2013, 09:59 PM   #8
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My only disappointment is that there is nothing I can really bust your balls over! That's a tight, quick and clear video about how to make some good food. I do like the reference about the way the pork gets the red coloring, excellent knowledge base information there. Minor thing, would this served as is or with some sort of sauce?
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Old 09-02-2013, 11:57 AM   #9
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Quote:
Originally Posted by Vermin999 View Post
What Buzz said!!! Was 6 hours good enough for the marinade or would leaving it in a little longer help?

John, I was amazed at how much flavor was absorbed into the meat in the short amount of time. The flavor was somehow exactly how I imagined it. Marinating a little longer would certainly intensify the flavor. The only thing I would worry about is the salt being too concentrated with the finished product. But, 12 hours might work just fine.


Quote:
Originally Posted by dledmo View Post
My only disappointment is that there is nothing I can really bust your balls over! That's a tight, quick and clear video about how to make some good food. I do like the reference about the way the pork gets the red coloring, excellent knowledge base information there. Minor thing, would this served as is or with some sort of sauce?
If you'e ever had chinese roast pork in any dish from a Chinese restaurant, you've had char siu. It's in or it should be in all pork fried rice, chow mein, moo shu,lo mein and egg rolls. However this could be simply eaten 'as is' maybe with boiled marinade, duck or plum sauce. My daughter and girlfriend ate half off the plate as I was getting ready to make fried rice!!

Thanks for the compliments on the video! I knew eventually I would get better!
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Old 09-18-2013, 05:48 PM   #10
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One of my favorites too but I have made more bad char Sui recipes than good ones. You make tasty eats so I am excited to try this one as well. Now all I need is some skewered curry chicken and a chilly brew for accompaniment
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