Instead of picking at him, I started asking questions.
He sent me down a rabbit hole of Char-Siu.
Had to special order the sauce. I cooked a normal hillbilly rack beside them for comparison.
It’s off the charts, if you haven’t tried Char-Siu make that your next smoke.
by OldUncleDaveO
23 Comments
Where can I get the sauce?
You got a great brand of it, too!
If you want to try making your own char siu sauce, The Woks of Life has [a nice recipe](https://thewoksoflife.com/chinese-bbq-pork-cha-siu/) for it.
That looks great!
Chinese BBQ sauce, ie Char-Siu, is fantastic. My parents treated me to dim sum this morning and one of the dishes wash Chinese pork BBQ ribs. It’s definitely a different flavor profile and they cut it weird (they cut it across the bones so that each slice has 3-4 small rib pieces in it.)
Char-sui bao is a real treat (steamed BBQ pork bun).
I do have a bottle of the sauce and have been waiting for an opportunity to try it. Maybe this weekend.
I might make char siu pork belly, this reminded me of how good it is.
Yep, that’s what’s used for Chinese BBQ pork and I also buy it and use it for pork back ribs. Better and more flavorful than any regular barbecue sauce.
What’s it taste like? I bought a different brand a few years ago, and it ended up just tasting like licorice.
Harris Teeter carries the Lee Kum Kee brand of sauces, but I’m not sure if they have that *specific* one.
Can you explain the process a bit more? I bought a jar of this a few months ago and never got to using it. Did you only apply the sauce in the beginning? Regular timing and temp for the cook?
Use it for the traditional pork belly and be amazed.
Normally Chinese BBQ is a high-heat affair, as I understand it anyway. Cool that it also works low and slow.
Char siu pork is amazing, one of my favorites and brings back memories of my childhood – did you marinade it first?
They make char Siu seasoning as well and the meat gets the beautiful pink cured color with it. The sauce diluted with a little rice vinegar at the end as a glaze is nice.
I haven’t seen this on here before but I’d done it a handful of times and it’s a fan favorite.
Did you just also post this on the FB BBQ group? I see the same post with a ton of engagement. I’m curious if bots are reposting stuff from these subs or if something else is up?
I’ve thought about this before but wasn’t sure it would be any good.
Normally in traditional BBQ you wouldn’t use sweet sauce from the beginning to avoid it burning during a long cook. Is that not an issue?
This on country ribs is outstanding.
Thanks for the post – just ordered some of that sauce from the Zon. I’ve gotten pretty good at Korean style wings, can’t wait to try these out.
I’ve enjoyed the Lee Kum Kee sauces I’ve tried. I’m not surprised that turned out well.
Gotta get that Red 40.
That brand of black bean garlic paste is my secret chili ingredient. I’ve won cookoffs with it in there.
They also sell it in a powder form where you just add 1/2c of water. I normally use 1/4c of water and 1/4c of soy sauce. I use it on pork as well as chicken thighs. I actually just made stuffed chicken wings and used it to marinade the deboned wings overnight before stuffing it.
If you really want to go balls deep into this flavour profile, add some Chinese 5 spice and white pepper to your dry rub.
I have modified my BBQ rib recipe using Char-Siu marinate and the sauce its been a crowd favorite.
Jeezus those look amazing