quote:Originally posted by Parcival:quote:Originally posted by mneeley490:
I made some Char Siu tonight. I normally cook it indirect on my Weber kettle with some sugar maple wood for smoke. This time I went direct to give it a nice char, no smoke. Also tweaked my marinade recipe, substituting candied ginger slices for grated, and agave syrup for the honey. Big improvement, imo.
do you use Chinese five spice in your marinade?
Would be curious to get that recipe. I love making Char Siu and have experimented with a few different recipes in the past
I use very little five spice in mine. To me, a little goes a long way, and when I'm walking through our Chinatown district, I can smell the five spice out on the streets.
This may be a "kitchen sink" approach, but it comes the closest to the best I've had in a local Chinese restaurant known for their bbq.
1/4 c. soy sauce
1/4 c. Yoshida's Gourmet sauce
1/2 c. mirin
1/2 c. Hoisin sauce
1/2 c. brown sugar
4 T. maltose
1 T. agave syrup or honey
1 t. minced garlic
3-4 slices of candied ginger
1/8-1/2 t. Five Spice powder (depends on your taste)
1/2 t. sesame oil
1 t. red food coloring (I like it RED) but this is optional
1 t. cure #1
1/2 pork loin, sliced into long 2-1/2" x 2-1/2 strips, or 4-6 pork tenderloin.
Recipe updated 11-13-18
Heat all ingredients (except cure #1) in a saucepan till maltose dissolves. (You will need to heat it just to get the maltose off your spoon. It is insanely thick and sticky, almost like a malleable plastic, but don't substitute anything for it. It is the glue that adheres the sauce to the meat.)
If using pork loin, make sure to remove all silverskin from the meat. I remove the fat also, but that is a personal preference.
Cool, and then add the cure #1. Pour over meat in large ziploc bag. Let rest in refrigerator overnight, or up to 3-4 days.
Makes about 2-1/4 cups.