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Old 06-19-2007, 04:48 PM   #1
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Cha Shu

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!

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Old 06-19-2007, 05:01 PM   #2
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well there is food colouring in it

that's obvious
the recipe varies
most times it's hoisin, soy, malt sugar, garlic and 5 spice powder and add red food colouring
overnight marination
and slow cooking intially in the oven or smoker then high heat for carmelization
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Old 06-19-2007, 05:14 PM   #3
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Wink

I wonder if that is the same for the chicken threaded on a skewer that is red. My grandson loves them ! His Dad told him it is squirrel on a stick! lol
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Old 06-19-2007, 05:16 PM   #4
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Quote:
Originally Posted by Barb L.
I wonder if that is the same for the chicken threaded on a skewer that is red. My grandson loves them ! His Dad told him it is squirrel on a stick! lol
his dad is a bad man
well if it tastes similar yes it could be
it is often done
when i do char siu i omit the red food colouring
not as pretty but just as tasty
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Old 06-19-2007, 05:23 PM   #5
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Obiwan, could you post your recipe. I would love to try making them for him.
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Old 06-19-2007, 06:09 PM   #6
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3 pounds lean pork loin
1 1/2 teaspoons soy sauce
1/2 teaspoon garlic powder or 1 tsp fresh garlic
1/4 cup ketchup
1/4 cup hoisin sauce
1/4 cup malt sugar or honey
1 tablespoon rice wine or sherry
1 tablespoon chinese 5 spice powder
1 teaspoon red food coloring (opt)

Mix all ingredients except the pork to make a marinade. Marinate the pork for at least 2 hours; overnight is even better.

The trick is the cooking process. I hope there is something in the top of your oven that you can wire the pork to so it can hang free during the roasting with a pan of water placed directly beneath it.

Roast the pork at 400 degrees F for about 20 minutes. Let cool and slice thin. Serve with hot mustard and toasted sesame seeds.

If you do not have a way of hanging the pork you can use a perforated pan placed on an upper shelf directly above the pan of water. Be sure to turn the pork occasionally.
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Old 06-20-2007, 03:12 AM   #7
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You can serve the yummy slices with plain rice or add them to noodles. Alternatively, chop them up and make Char Siu Pow (steamed dumpling).
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Old 06-20-2007, 06:24 AM   #8
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Quote:
Originally Posted by obiwan9962
3 pounds lean pork loin
1 1/2 teaspoons soy sauce
1/2 teaspoon garlic powder or 1 tsp fresh garlic
1/4 cup ketchup
1/4 cup hoisin sauce
1/4 cup malt sugar or honey
1 tablespoon rice wine or sherry
1 tablespoon chinese 5 spice powder
1 teaspoon red food coloring (opt)

Mix all ingredients except the pork to make a marinade. Marinate the pork for at least 2 hours; overnight is even better.

The trick is the cooking process. I hope there is something in the top of your oven that you can wire the pork to so it can hang free during the roasting with a pan of water placed directly beneath it.

Roast the pork at 400 degrees F for about 20 minutes. Let cool and slice thin. Serve with hot mustard and toasted sesame seeds.

If you do not have a way of hanging the pork you can use a perforated pan placed on an upper shelf directly above the pan of water. Be sure to turn the pork occasionally.

I use a similar recipe except mine includes ginger but no ketchup.

I put a rack across the top of a roasting pan that has hot water in it and baste with the marinade every 10 minutes for most of the cooking time.
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Old 06-20-2007, 06:29 AM   #9
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Quote:
Originally Posted by Andy M.
I use a similar recipe except mine includes ginger but no ketchup.

I put a rack across the top of a roasting pan that has hot water in it and baste with the marinade every 10 minutes for most of the cooking time.
i sometimes use ginger too but depends on my mood
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Old 06-20-2007, 06:32 AM   #10
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I copied your recipe and will try the ketchup next time.
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