Win a copy of The Java Performance Companion this week in the Performance forum!
  • Post Reply
  • Bookmark Topic Watch Topic
  • New Topic

Char Sui Pork

 
Bear Bibeault
Author and ninkuma
Marshal
Pie
Posts: 64975
86
IntelliJ IDE Java jQuery Mac Mac OS X
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator


Mmmm, the best part is that it tastes as good as it looks!

Bear's Char Siu Pork

4 lbs pork roast cut into medium-thick cutlets (or use ribs)
1/2 cup hoisin sauce
1/2 cup sherry (or brandy, or rum)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons Sriracha
1 tablespoons powdered or freshly grated ginger
1 tablespoon garlic powder
1 tablespoon five spice powder
2 tablespoons onion powder
red food coloring (optional, but traditional)

1. Mix all ingredients but the pork in a bowl to create the marinade.

2. Place the pork in a zip-lock bag and pour in the marinade. Marinate the meat overnight.

3. Preheat oven to 300ºF.

4. Spread pork cutlets or ribs out onto a rack over a sheet pan. Reserve the left-over marinade. Don't forget to line the pan with aluminum foil or you'll be very sorry when clean-up time comes.

5. Roast 1 hour.

6. While pork is roasting, place the reserved marinade in a saucepan and boil vigorously for 5 to 10 minutes until thickened. Set aside.

7. After the 1 hour roasting time, baste the pork with the thickened glaze. Place back into the oven for 10 to 15 minutes to set the glaze.

8. Let rest 10 minutes. Slice the pork thinly and serve over noodles (or rice).
 
David O'Meara
Rancher
Posts: 13459
Android Eclipse IDE Ubuntu
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
You must be pretty pleased
Another serving suggestion is to freeze it then cut thinly into 2-3mm slices (about 1/32 to 1/16 inch?) then reheat for a warm salad.
 
Kaustubh G Sharma
Ranch Hand
Posts: 1283
Chrome Java Netbeans IDE
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Looking Great ... But I am pure vegetarian
 
Christophe Verré
Sheriff
Posts: 14691
16
Eclipse IDE Ubuntu VI Editor
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Looks yummy and easy to prepare. But so many ingredients !
 
Campbell Ritchie
Sheriff
Pie
Posts: 49442
62
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Bear Bibeault wrote: . . . Preheat oven to 300ºF. . . .
150°C, approx, or gas mark 2. Quite a slow oven.
 
Stephan van Hulst
Bartender
Pie
Posts: 5911
64
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Wow, I think I might try that next weekend. Thanks for the recipe, it looks great.
 
Bear Bibeault
Author and ninkuma
Marshal
Pie
Posts: 64975
86
IntelliJ IDE Java jQuery Mac Mac OS X
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
David O'Meara wrote:Another serving suggestion is to freeze it then cut thinly into 2-3mm slices (about 1/32 to 1/16 inch?) then reheat for a warm salad.

Mmmmm. Bet that's tasty!

Christophe Verré wrote:Looks yummy and easy to prepare. But so many ingredients !

Seems that way, but it's really easy to throw together even so. The hardest part of the whole thing is grating the ginger (and that ain't all that hard!)

Campbell Ritchie wrote:Quite a slow oven.

Indeed. Slow-roasted pork goodness!

Stephan van Hulst wrote:Wow, I think I might try that next weekend. Thanks for the recipe, it looks great.

Let us know how it comes out!


And the best part: there are enough left-overs to have it again for dinner tomorrow evening. Yum!
 
Kaustubh G Sharma
Ranch Hand
Posts: 1283
Chrome Java Netbeans IDE
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
can we make this without PORK ???
 
Bear Bibeault
Author and ninkuma
Marshal
Pie
Posts: 64975
86
IntelliJ IDE Java jQuery Mac Mac OS X
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I guess you could make Char Siu Brussels Sprouts if you wanted to -- just keep them away from me!
 
Campbell Ritchie
Sheriff
Pie
Posts: 49442
62
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Bear Bibeault wrote: . . . Char Sui Brussels Sprouts . . .
As Homer Simpson would say
Aaaaarrrrghh!
 
Kaustubh G Sharma
Ranch Hand
Posts: 1283
Chrome Java Netbeans IDE
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Bear Bibeault wrote:I guess you could make Char Siu Brussels Sprouts if you wanted to -- just keep them away from me!


Sprouts would be an healthy option for you my friend... BTW we've lots of tasty veg food also that'll forget you..your non-veg... But you'll not find it over there...for that you suppose to come in INDIA ....
 
Bear Bibeault
Author and ninkuma
Marshal
Pie
Posts: 64975
86
IntelliJ IDE Java jQuery Mac Mac OS X
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I love vegetables! In fact, I particularly mentioned Brussels Sprouts because they are one of the only two vegetables I cannot abide (eggplant being the other).

I've enjoyed many a vegetarian meal, but could never be a vegetarian.
 
Mike Simmons
Ranch Hand
Posts: 3090
14
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I think the important question is: could you eat a vegetarian? Best of both worlds, I say.
 
Bear Bibeault
Author and ninkuma
Marshal
Pie
Posts: 64975
86
IntelliJ IDE Java jQuery Mac Mac OS X
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Not if they were a Brussels Sprouts eater!
 
Stephan van Hulst
Bartender
Pie
Posts: 5911
64
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
It seems to be very common for people not to like Brussels sprouts. I'm not picky about my food, but I really dislike 'spruitjes', as we call them.
 
Matthew Brown
Bartender
Posts: 4567
8
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Stephan van Hulst wrote:It seems to be very common for people not to like Brussels sprouts. I'm not picky about my food, but I really dislike 'spruitjes', as we call them.

I don't usually like them, but I did cook some at Christmas that were quite nice. Mind you, that involved frying them and adding bacon. There are plenty of foods that can be improved by frying and adding bacon.
 
Paul Sturrock
Bartender
Posts: 10336
Eclipse IDE Hibernate Java
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Bear Bibeault wrote:I love vegetables! In fact, I particularly mentioned Brussels Sprouts because they are one of the only two vegetables I cannot abide (eggplant being the other).

I've enjoyed many a vegetarian meal, but could never be a vegetarian.


Have you tried (Indian people - please correct me if I spell this wrong) brinjal bhaji? The nicest way to eat aubergine I've come across. A chef explained to me that its best done using an open fire to roast the aubergine for about an hour before using it. It is also closely followed by any Italian recipe that involves thinly sliced caramelized aubergine mixed into sauces. Worth checking out; both are quite far removed from the normal appreciation of aubergine (i.e. rubbery and a bit bland tasting). Might make you change your mind.
 
Bear Bibeault
Author and ninkuma
Marshal
Pie
Posts: 64975
86
IntelliJ IDE Java jQuery Mac Mac OS X
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
My problems with Brussels sprouts and eggplant aren't blandness, but just the opposite: strong, off flavors.

Brussels sprouts tastes like sucking on a dirty penny to me. A bitter metallic taste.

Eggplant tastes like I imagine dirty gym socks would taste. A moldy, dirty flavor.

Sort of like how some people say that cilantro (which I adore) tastes like soap to them.
 
Stephan van Hulst
Bartender
Pie
Posts: 5911
64
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Matthew Brown wrote:
Stephan van Hulst wrote:It seems to be very common for people not to like Brussels sprouts. I'm not picky about my food, but I really dislike 'spruitjes', as we call them.

I don't usually like them, but I did cook some at Christmas that were quite nice. Mind you, that involved frying them and adding bacon. There are plenty of foods that can be improved by frying and adding bacon.

I had an online acquaintance, and he's quite good in the kitchen. Some of us dared him to make something with chocolate and bacon. I think what he did was coat bacon strips in chocolate and then deep frying them.
It doesn't sound very appetizing, but he said they came out amazing :P
 
Bear Bibeault
Author and ninkuma
Marshal
Pie
Posts: 64975
86
IntelliJ IDE Java jQuery Mac Mac OS X
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I've had that. It's fantastic. Sweet and salty!
 
Paul Clapham
Sheriff
Posts: 21140
32
Eclipse IDE Firefox Browser MySQL Database
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I don't know about brussels sprouts, but I think that Char Sui Broccoli would be more authentic Chinese (in so far as what we get in Chinese restaurants in North America is "authentic") and it looks like it would be suitable for vegetarians.
 
Paul Sturrock
Bartender
Posts: 10336
Eclipse IDE Hibernate Java
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Bear Bibeault wrote:I've had that. It's fantastic. Sweet and salty!


Wow. I come from the land of the deep fried Mars bar and deep fried pizza; even I think that sounds a little too unhealthy!

Mind you, did I hear right and they deep fry beer in your state?
 
Deepak Bala
Bartender
Posts: 6663
5
Firefox Browser Linux MyEclipse IDE
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Mind you, did I hear right and they deep fry beer in your state?




<open a new tab and google it>

hmmm... http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7973944/Deep-fried-beer-invented-in-Texas.html

"Waiter... I'd like a glass of fried water please. Whats that ? Yes I would like them with fried ice cubes."
 
Matthew Brown
Bartender
Posts: 4567
8
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

The final line from that article:
Last year's winner of the Texas state fair fried food competition was a recipe for deep-fried butter.

Deep-fried Mars Bar! Ha! We laugh at your health food!
 
Bear Bibeault
Author and ninkuma
Marshal
Pie
Posts: 64975
86
IntelliJ IDE Java jQuery Mac Mac OS X
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I've never been to a State Fair, but I do know they make a "thing" out of deep-frying everything under the sun.

Though I dearly love almost all deep-fried foods (and man, do I love me some fish-n-chips), I don't have them very often. One reason is for health concerns, the other is that I will am under threat of bodily harm if I deep-fry in the house. I guess that's a health concern too!

 
Kaustubh G Sharma
Ranch Hand
Posts: 1283
Chrome Java Netbeans IDE
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Bear Bibeault wrote:My problems with Brussels sprouts and eggplant aren't blandness, but just the opposite: strong, off flavors.

.


Does it really works to stop it...?
 
  • Post Reply
  • Bookmark Topic Watch Topic
  • New Topic