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|Steve2 in LA||
Wait . . . you BUY your char siu? You don't make it? Tsk, tsk. Try this one:
Joined: Feb 7, 2006
Posted to Thread #22650 at 5:16 am on Aug 15, 2012
This is the recipe I use for making Char Siu Bao.
Char Siu Pork
4 cloves GARLIC, mashed
3 Tbsp OYSTER SAUCE
3 Tbsp SHERRY
3 Tbsp FIVE SPICE POWDER
2 tsp SALT
8 lb lean PORK BUTT or LOIN
½” slice FRESH GINGER ROOT mashed
3 Tbsp SUGAR
1 Tbsp HOISIN SAUCE
10 Tbsp HONEY
2 tsp RED FOOD COLOR
l cup SOY SAUCE
Cut pork into strips 5 X 2 x 1½” . Mix all remaining ingredients well. Put pork pieces in marinade and let sit overnight.
Preheat oven to 325°F. Place a cake cooling type rack in large roasting pan or on baking sheet with sides. Pour ½ cup water into pan. Remove pork from marinade and place on rack ½” apart and bake for 15 min. Turn pork and baste with marinade. Repeat two more times. Bake a total of 45 minutes.
Let cool. Slice at 45 degree angle into about ¼ inch thick slices.
Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.
Other messages in this thread:
- 22650. Banh Xeo (Vietnamese sizzling rice pancakes with crab and bbq'd pork [LINK] - Marc In Seattle - 4:52pm on 08/14/12 (22)
- These look outstanding. I'd definitely have eaten 'til I popped. You so lucky.Loves me some 'namese. [NT] - Steve2 in LA - 10:43pm on 08/14/12
- Marc, these look fantastic. Do you make your own char siu? - LisainLA - 1:35am on 08/15/12
- Char siu - Marc In Seattle - 2:32am on 08/15/12
- Wait . . . you BUY your char siu? You don't make it? Tsk, tsk. Try this one: - Steve2 in LA - 5:16am on 08/15/12
- Steve, this looks fabulous! Must give it a try! [NT] - Richard in Cincy - 2:40pm on 08/15/12
- Thanks - Marc In Seattle - 2:51pm on 08/15/12
- Steve, let's talk about your buns. - Marc In Seattle - 7:38pm on 08/15/12
- Too big a subject to discuss here (ahem) . . . - Steve2 in LA - 7:50pm on 08/15/12
- I'll do that... - Marc In Seattle - 7:56pm on 08/15/12
- I was afraid of that. [NT] - Steve2 in LA - 7:58pm on 08/15/12
- hoisin is sweeter....and better at caramelizing IMHO :) [NT] - cheezz - 4:13am on 08/17/12
- Rocked! - Marc In Seattle - 4:28am on 08/20/12
- Yay. Glad you liked it. How were your (ahem) buns? [NT] - Steve2 in LA - 5:11am on 08/20/12
- No buns this time.... - Marc In Seattle - 6:12pm on 08/22/12
- I want to make this. Can you help me out with the meat cuts? I am a visual person, how do - barb_b - 4:59pm on 09/03/12
- Thanks all - I think this will be my weekend project. :D [NT] - LisainLA - 12:33am on 08/16/12
- Let me know how it works out if you try it! <NT> [NT] - Marc In Seattle - 9:44pm on 08/16/12
- Here's my recipe I posted back in '98 for cha siew pork - PatBastrop - 11:13am on 08/15/12
- Thanks, Pat--maybe I'll try both ways this weekend. - Marc In Seattle - 2:51pm on 08/15/12
- Marc, looks outstanding, you always are making the most amazing dishes... - Richard in Cincy - 2:13pm on 08/15/12
- That's very nice, especially from you! - Marc In Seattle - 2:53pm on 08/15/12
- I'd rather make a pie than a roast ANY day....so much easier [NT] - cheezz - 4:14am on 08/17/12