/ck/ - Food & Cooking

>>12102764
he finally did it. the madman. he killed Patti.

It's a bone in pork shoulder
It's not really right to do such a big piece for char siu
i'm not sure how i'll end up cooking this either
anyway, the marinade is

>fermented red bean curd
>5 spice
>sichuan pepper powder
>chilli
>garlic
>ginger
>lao gan ma chilli oil
>doubanjiang dove hot bean paste
>hoisin sauce
>shaoxiang wine
>chinkiang black vinegar
>fish sauce
>sesame oil
>salt


yes a lot of meme ingredients but this is just stuff i have on hand, you could do something similiar with a lot less/ different.

aromatics minced
i got lazy these should be finer but meh
i didn't bother peeling the ginger
the chilli i got given, these are pretty hot, it's not really trad to do spicy char siu but it won't be very spicy, just a little something

>>12102774
hmmmmm yes

Oh yeah also in the marinade
>brown sugar
that's a big one
I'll probably do honey later on to baste

scored the fat (too deep, fuck)
rubbed it all over with 5 spice, salt, and sichuan pepper powder.

the last isn't necessary, but i had some on hand

5 spice is a key flavour though.

this is the real key
it smells and tastes digusting
it cost less than $1, it's cheap garbage
probably made in a sewer or something

It's fermented red bean curd, and it tenderises the meat, gives it a funk, and makes it red

this is traditional for char siu, and most recipes don't mention it, but i've tried before with and without and it's really worth getting

god it's disgusting though
crush up a few cubes of the curd and mix a little juice

all the stuff

mixed on the meat
i'm probably gonna let this marinade for 3 days

put it back in the bag, so that the marinade touches all the meat

i've done this with loin before, and it was great

but i don't have any experience cooking pork shoulder. My plan is to do it on lowest in my gas weber q, with a tray of wood chips next to it to smoke it.

And i'm guessing it will be impossible to fuck up, because i kinda want it to be slices, like char siu normally is, but if it breaks down more, it will just be tasty pulled pork, and that's cool too.

bbq masters, what do you think? any advice? Also around how long do you think it'll go?

>>12102764
LAOGANMA

also chinese food bros
what do you think?
is this an insulting bastardization or ok?

>>12102813
angry aunt meme sauce is the best lol

>>12102764
Seems like a rather thicc cut for char siew. Half it lengthwise maybe?

>>12102814
Dat olive oil and kikoman sauce in the back tho

>>12103061
lol yeah i didn't use the olive oil though, it just lives there on the bench
i dont bother with chinese light soy
hell a few local chinese restaurants have kikkoman or yamasa on the tables

>>12103054
fuck you're right, I should have, to get more surface for flavour, but i can't be bothered now
i'll take your advice next time

i also just love having a big fuck off huge piece of meat

anyone here bbq a pork shoulder like this before?

>>12102809
I'm guessing that's a 7-8lb cut? If you're just going to 145F internal it'll take maybe 3 hours depending on cooking temp.

>>12103054
>Seems like a rather thicc cut for char siew. Half it lengthwise maybe?

at a MINIMUM. Char Siu is usually cut into strips. The marinade doesn't penetrate otherwise.

>>12103130
I've BBQed many pork shoulders. I've never failed hard at Char Siu like you're doing now though.

That said, Good job on not fucking up the marinade. It's rare that people do it correctly with the red fermented tofu. I've never heard of lao gan ma in there but if you like it go for it.

>>12103261
>The marinade doesn't penetrate otherwise.
that and you lose out on surface area

If it were me I'd smoke that fucker low and slow and turn it into Asian-themed pulled pork, because this is not going to give you good "char siu".

>>12103130
>transitioning mini pigs

>>12102793
>fermented red bean curd
>disgusting
Red bean curb and plain rice porridge is god-tier poverty food you pleb

>>12102764

add beet juice, itll make everything SO red

pork roast and mashed potatoes with green onions; used the juice form the roast instead of milk for the potatoes. why was this the first time i've thought of that. godly!

>>12103237
thx

>>12103261
>I've never failed hard at Char Siu like you're doing now though.

>>12103271
>because this is not going to give you good "char siu".

lol you guys are right but i've made it well a few times, this is more char siu-esque

>If it were me I'd smoke that fucker low and slow and turn it into Asian-themed pulled pork,
yeah that's not a bad idea. I think i'll see how it's turning out, i might just keep it as a roast and not take it that far, but rendering the fat more and pulling it through all the meat is probably smart if i'm not gonna crisp the skin up and make crackling which will be hard in my weber and with the marinade so yeah, i think i'll probably do what you suggest.

>>12105867
looks p good.
use every bit of flavour
if it was me with a roast and mash i'd be making a gravy though

btw, if i'm 'smoking' it, with a tray of wet chips on my small propane weber, next to a roasting dish and the meat on a rack, should i still baste with a dark soy & honey mix like i normally do, or no?
& fat side up right?

I also like the idea of doing it whole not in pieces, so i get more time for smoking. I've only done the smoking once before with a chicken and the chips produced a LOT of smoke and decent flavour but I was curious how much more it would be if i did longer. So this.

pic related the last thing i cooked on the weber, pomegranite lamb. a lean boneless leg that only took 10 minutes.