Comments | food_porn: Char Siu Pork

_buenavista in food_porn

Char Siu Pork

Jun 24, 2010 06:11

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oven, chinese, dinner, barbecue, pork, savory

Comments 19

a_boleyn June 24 2010, 22:09:53 UTC

I've found that if I cut my pork into 1 1/2-2" wide strips before marinating and then broil/bake them in the oven over a grill rack so the heat circulates better, I get that nice crispy outside, tender inside that I find in the pork I buy from local chinese bbq places.

_buenavista June 25 2010, 02:30:30 UTC

Not a bad idea! Thanks!

a_boleyn June 25 2010, 02:47:42 UTC

You're welcome. Just got through bbq'ing a pork loin bonanza of pork satay (sate) and pork souvlaki skewers so I've got pork on the brain. :)

otana June 24 2010, 22:30:01 UTC

That looks amazing.

I've only ever made char siu from a packet, so I'm excited to try your version. Did you adjust the balance of the other ingredients for the oyster sauce? I'd imagine it's saltier than hoisin would be.

_buenavista June 25 2010, 02:31:06 UTC

It's not that much saltier, actually. I added in a bit more sugar (and brown sugar, which is not traditional) because hoisin is really sweet, though.