Easy Char Siu Sauce

[Anonymous No.12210404]

If I just combine hoisin with honey bbq and soy sauces will that do the ticket senpai?

[Anonymous No.12210420]

>>12210404
skip the honey bbq

[Anonymous No.12210434]

>>12210420
it needs to be sweet tho doesn't it?

[Anonymous No.12210442]

>>12210404
It will probably will taste fine. Might need a hint of brightness, like vinegar, since you're leaving the wine out.

[Anonymous No.12210448]

do you mean to marinade, or dip it in?
i like just dipping it in hoisin, why change it? it's already sweet and tastes like soy.
the lee kum kee jarred 'char siu' sauce taste shit imo. if you want to ruin hoisin and make it more like that, add red food colouring & the cheapest white vinegar and white sugar you can find

[Anonymous No.12210452]

why would i make homemade char siu when based asians do it at the bbq place near me for $16/kg

[Anonymous No.12210462]

>>12210452
it's not hard or expensive and it's juicier hot and fresh, shop stuff is too dry
but yeah i kind of agree, i buy it more often than make it

[Anonymous No.12210478]

Don't forget the star anus

[Anonymous No.12210497]

>>12210404
this is the key ingredient in the marinade
fermented red bean curd and juice
it tenderizes the meat, makes it red, and has the distinctive flavour
It's only like $1 at a chinese shop

you can make nice bbq pork without this, but it's not really char siu
5 spice is the other thing you need
hoisin, five spice, red bean curd, little soy sauce, and rice wine

don't put the honey in the marinade or the dip. Mix a little honey with some dark soy and glaze it while it's cooking with that.

>>12210478
that's in the 5 spice

[Anonymous No.12211390]

>>12210497
what cut would you recommend? And cooking method that is indoor friendly

[Anonymous No.12211425]

>>12211390
i like loin but you have to be careful not to overcook it
shoulder, maybe cut into a few pieces is probably the easiest

you can just roast it
i only grill mine because i like standing outside drinking beer