You should invite a chinese/vietnamese some1 to show you Char Siu pork. Cuz it wont look like this at all. I must say, thats pretty brave and a very good attempt of bringing asian flavour + American style of BBQ. I LOVE IT! As an Vietnamese, eating both chinese/viet food growing up. I would not marinade it, just use the bag as a rub. all vietnamese got those bags at home haha, we put it all parts of the pig. Then smoke it hoping for a bark, then serve it with rice noodles, pickled carrot/daikon, lots of herbs and spicy/sweet/sour fishsauce! That would be a perfect Bun Thit Nuong dish! I would also serve it on those steamed fluffy delicious Bao/Buns, with an hoisin sauce + herbs
I live in Northern central PA and the closest Asian Market to me is about an hour and a half away. I happened to be in the area today and picked up the exact same bottle of sauce you used. I'm definitely making this recipe this weekend!
Thank you for this cook Joe. I have been working to improve my Asian flavor profile as of late and this recipe is going into the rotation soon. Stay savage !!!
Doggone those ribs look delicious! Must put char siu sauce on the shopping list for the next time my wife and daughters and grandkids make a run to Amarillo.
Been using this chat sui here in Australia for some time now, the same brand also makes a perfect garlic chilli jam, it’s awesome, we love it and use it on everything, thanks Joe
The ribs and presentation look so good! I cook Chinese food at home often, and what I like to do is use that packet of powder for the overnight marinade. It’ll give you the red color you want, and penetrate the pork some. Then I’ll use the Lee Kum Kee Char Sui in the jar as a glaze. And, I like to give my pork belly (or shoulder) a final glaze and place them under the broiler for the final few minutes of the cook… really sets the glaze well AND gives the pork those nice charred crispy edges.
Yeah I found some char siu sauce at the Asian market along with fermented soybeans, but it wasn't making it red enough. So I added beet juice and red food coloring.
OMG..... You're cooking with nuts😂 Just kidding pecan shell's are the way to go, loads of smoke without actually having to use wood + more economical. Looks absolutely phenomenal!
Going to make these joe. Any other recommendations on if you would have did anything different? Also how was the salt content? Did Yu have to add anymore?
I use the powder to overnight marinade and to spritz the pork as well. Lee kum kee sauce is very thick so i thin it with honey before glazing the ribs. Be interesting to do a pulled pork butt this way...
Joe, this looks amazing. I am a huge Char Siu fan as well, but it always annoyed me that the meat never saw the inside of a smoker, so this idea has been something I have wanted to try for a while. Can't wait. I have a Traeger, but I might do these caveman style on my OG Weber kettle grill.
