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Anyone have good recipes? I'm looking at making everything..char siew, siu yuk, chicken and duck! Also how do I make the sweet soy that the BBQ places serve for the rice stuff like this makes me feel so white
soya sauce + sugar.. duhhhh.. no joke, we have been makig it for years since my grandma taught me...
char siew and siu yuk are all too easy. it's called google, go check it out.
Who else is hungry after seeing that home made Chinese bbq pork and roast pork?
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my mom uses "ng fa lam"(pork belly part i think) instead of the the actual cha siu part to make cha siu, it a lot more tender and juicy
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its like.. oh yeah oh yeah.. ohhhh yeah... OOoooOohh... why's it suddenly feel a bit better... ohhhh yeahh... ohhh...oh..fuck... it probably ripped.
Took a shot at it yesterday/today. I made some meat hooks out of paper clips so I could hang it in my oven to cook. Recipe I used was pretty good but turned out a bit too sweet
I'll have to take pics next time I eat at my parents house. My mom makes some pretty sick char siu. But hey, don't we all think our moms cooking is the best?
ATM i just remember she uses pork jowl and the lee kim kee char siu sauce.
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soya sauce + sugar.. duhhhh.. no joke, we have been makig it for years since my grandma taught me...
char siew and siu yuk are all too easy. it's called google, go check it out.
I'll have to take pics next time I eat at my parents house. My mom makes some pretty sick char siu. But hey, don't we all think our moms cooking is the best?
ATM i just remember she uses pork jowl and the lee kim kee char siu sauce.
lol no my moms cooking is bad.
and thanks kcl38, now i want to try and make some :P
i don't have a recipe no more cuase it's just second nature to me.
these are not my pics below.. cause i rarely take pics during the process.
for the cha siu.
1) get it from T&T and it's pork's BUTT. 1.99 on special. get the biggest one.
2) dark soya sauce + light + salt and pepper. general rule 1 lbs = 1 *dinner spoon of salt + 3 dinner spoons of sugar
3) take it out to BBQ and BBQ it until it's osmething like this (not a smoker) but after BBQ it should look like this brown / dark
* it will NOT BE DONE at all cause it's still rare inside.
4) then you slice it like this
a) SLICE them into THICK pieces
b) slice it 4/5 the way (so it's still connected on the bottom and re-bbq them.
5) final minutes you put on CHA SIU sauce on it nad glace it with honey
key to success, add osme cha siu sauce and add honey and add any other bbq sauce and hot sauce it give it unique taste.
OH siu yok is epic easy.
* not my pics..
BOIL the piece of pork belly with tons of salt.
once done. let it it dry... DRY it for hours.
then use a nice paper towel and wipe the skin(on top) dry. then use a fork, and POKE THE SHIT OUT OF IT.
set on Broil, set on top rack. it will bubble.
again, i have years of experience doing this, it does tons of trial and error. it's NOT hard to make it crack with the crispy skin. the KEY to success is
1) Marinade it really salty cause when you boil it it loses favor
2) you will notice when you go out and eat, they "pre-cut" sections and marinade the shit out of it.
it's hard ot explain but they score the meat side and put a lot of seasoning.
You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!
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stuff like this makes me feel so white
6793026 how did you get it so crackly? That piece looks like it almost doesn't have the skin on anymore
