edenman Posted June 21, 2008 Share Posted June 21, 2008 A friend of mine (who is similarly afflicted with a love of all things pork) made this recipe, which calls for cooking strips of pork hung from an S-hook in the top of the oven, with a tray of boiling water in the bottom of the oven providing steam. Sounds like a huge pain, but I'd be interested to see if anyone has experience making this dish (or anything else) with this technique. Link to comment Share on other sites More sharing options...
V.H. Posted June 21, 2008 Share Posted June 21, 2008 A friend of mine (who is similarly afflicted with a love of all things pork) made this recipe, which calls for cooking strips of pork hung from an S-hook in the top of the oven, with a tray of boiling water in the bottom of the oven providing steam. Sounds like a huge pain, but I'd be interested to see if anyone has experience making this dish (or anything else) with this technique. I make char siu several times a year but have never hung it from a hook. I usually grill it or bake it on a rack set over a pan. I can tell you that homemade char siu will almost always be better than restaurant purchased because you can keep an eye on it and pull it out while the meat is tender but still moist. I find most restaurant versions a bit lacking. Link to comment Share on other sites More sharing options...
Soup Posted June 22, 2008 Share Posted June 22, 2008 I make char siu several times a year but have never hung it from a hook. I usually grill it or bake it on a rack set over a pan. I can tell you that homemade char siu will almost always be better than restaurant purchased because you can keep an eye on it and pull it out while the meat is tender but still moist. I find most restaurant versions a bit lacking. What cut of pork do you use? BTW, anyone ever do the roast pig (with that awesome crispy skin)? Link to comment Share on other sites More sharing options...
V.H. Posted June 23, 2008 Share Posted June 23, 2008 What cut of pork do you use? BTW, anyone ever do the roast pig (with that awesome crispy skin)? Pork shoulder, sometimes tenderloin. My parents did a few experiments with the roast pork in their countertop rotisserie oven a number of years ago. They gave up after a bit because while they got the flavor perfected, the skin never got uniformly perfectly crispy. Link to comment Share on other sites More sharing options...
goodeats Posted August 3, 2010 Share Posted August 3, 2010 Okay - this is so lame, but here I am posting; what kind of dishes do you make with your roast pork? I made a hybrid/lazy version of this out of tenderloin and now, I have cook's block (or whatever equivalent it is to writer's block). Help? Link to comment Share on other sites More sharing options...
Tweaked Posted August 3, 2010 Share Posted August 3, 2010 I like it sliced up in a dumpling soup. soup stock, shrimp dumplings, some asian greens, bean sprouts, slices of char siu. Link to comment Share on other sites More sharing options...
V.H. Posted August 7, 2010 Share Posted August 7, 2010 Roast pork buns... Mmmmmm... I also like to stir fry with Chinese broccoli Link to comment Share on other sites More sharing options...
DonRocks Posted March 21, 2014 Share Posted March 21, 2014 Does Char Siu absolutely refer to the roast pork itself, or can it be the sauce that it's marinated in? (Kind of a chicken/egg-type question: which came first, the pork, or the sauce?) Link to comment Share on other sites More sharing options...
DC Deb Posted March 21, 2014 Share Posted March 21, 2014 Char siu is the pork. (The literal translation of the characters is fork-roasted.) 1 Link to comment Share on other sites More sharing options...
ol_ironstomach Posted February 7, 2015 Share Posted February 7, 2015 What cut of pork do you use? Only last week, I learned (from mom, of course) of the existence of bu jian tian (ä¸è¦‹å¤©) pork, aka "pork armpit". The literal meaning is that the meat "has not seen the sky", but this is reputedly the most prized cut for making Cantonese char siu. It's not a standard western butcher cut, so you may have to seek out a Chinese grocery to find it...and get there before mom does. Link to comment Share on other sites More sharing options...
goodeats Posted February 9, 2015 Share Posted February 9, 2015 Only last week, I learned (from mom, of course) of the existence of bu jian tian (ä¸è¦‹å¤©) pork, aka "pork armpit". The literal meaning is that the meat "has not seen the sky", but this is reputedly the most prized cut for making Cantonese char siu. It's not a standard western butcher cut, so you may have to seek out a Chinese grocery to find it...and get there before mom does. coincidentally, when my mom visited, we purchased a cut of this at Kam Sam in Rockville. It sells out daily (or at least on weekends), according to the butcher behind the counter, so go early. Link to comment Share on other sites More sharing options...
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