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Old 06-23-2007, 07:05 PM   #31
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Quote:
Originally Posted by Chopstix
Thanks Obiwan.

Since the meat stays in the oven about 20 min only, I find the addendum of turning up the last 10-15 minutes to 500F to be somewhat critical to the success of this recipe.

Another question on process: Since the pork loin is essentially being steamed in the oven (given the pan of water) resulting in a pale and wet char siu, if I want a successful caramelization at 500F for 10-15 min, shouldn't I remove the pan of water?

TIA!
As long as the heat is increased and the pork is well basted in the sauce, the pan of water doesnt really affect carmelization. You have to BOIL THE WATER BEFORE!!! I have an old chinese cookbook and picked up that tip. If youre cooking it in large quantity (3lbs +) in an industrial strength oven, it takes 1.5 hours @ 350 degrees (turning after 45 minutes and rebasting) turning off the oven towards the end. You can slice the pork or cook the whole loin this way, for more even covering, I cut the pork before hand, and it doesnt quite take 1.5 hours at home, as I cook less and the oven is smaller.

Tossing on the grill will add more carmelization and a nice chargrilled flavor, adding to a stir fry is always fun as well.

Hope this helps someone? Obiwan has that recipe down though, I don't mess with that.
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Old 06-28-2007, 03:45 PM   #32
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Quote:
Originally Posted by Jeekinz
Search for "Char Sui"
My cookbook calls it Cha Shu.....I must have a very authentic cookbook...
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Old 06-28-2007, 10:31 PM   #33
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Quote:
Originally Posted by BBQ Mikey
My cookbook calls it Cha Shu.....I must have a very authentic cookbook...
thanks for the reps bro
about that cookbook, is it handwritten in cantonese?
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Old 07-03-2007, 06:19 AM   #34
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You guys are making me hungry. When I lived in Hawaii char su was ubiquitious, a bit was in almost every batch of noodles or rice, not to mention in the buns (I think it was called mana pua). I don't think I've seen it since I moved here.
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Old 12-19-2007, 11:08 AM   #35
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Bump. Chinese style ribs recipe. I am making this for Christmas eve as an appetizer. Its been so long I need to refresh. Char Su is on!
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Old 12-19-2007, 11:10 AM   #36
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I think increasing the heat may help in the carmelization process. Earlier I disagreed but high heat is indeed critical to carmelizing a sauce.
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Old 01-06-2008, 12:51 AM   #37
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Ok so you know those little red strips of bbq ribs that you find at a chinese buffet? How do you do it. Theyre always so sweet, carmalized and delicious....and RED!
I think you're referring to char-siu.

Soak boneless rib pieces overnight (longer, actually) in char-siu sauce.

Lum's Char-siu Sauce Manufacturer exporting direct from United States

Drain the sauce & boil it down, then reapply for another 12 hours.

Remove meat and cook over low-heat, wood fire. Using a webber with mesquite would be ideal.
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Old 01-06-2008, 11:10 AM   #38
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Obiwan, I copied your recipe down as well. I may give it a try here soon.
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Old 01-06-2008, 02:50 PM   #39
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Whhooaaaa, fellas!

Back the truck up for a minute, please.

There's Char-Siu, and then there's Kau-Yuk.
Both are chinese red pork, but they are made differently.

I suspect that this "wet" char-siu, might actually be kau-Yuk.
Which one is the O/P referring to?

Quote:
Originally Posted by Claire View Post
You guys are making me hungry. When I lived in Hawaii char su was ubiquitious, a bit was in almost every batch of noodles or rice, not to mention in the buns (I think it was called mana pua).
Ha, ha!
Yup, You're absolutely right!

I live in Kailua.
Manapua is actually called "Char-siu Bao" if you order it in chinese restaurant.
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Old 01-07-2008, 08:47 AM   #40
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im down with the char siu. i make it randomly, every few months. It keeps getting better, thanks for the ideas.
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