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Char Sui Chinese Marinade (2/1/2003 8:11:03 AM by QSis)

Here you go, Jeff. From Paul Kirk's book on BBQ sauces and rubs:

Char Siu Chinese Marinade

½ cup sugar
3 T. sweet sherry
2 T. soy sauce
½ cup hoisin sauce
2 teas. minced fresh ginger
½ teas. five-spice powder
1 teas. salt
½ teas. red food coloring

Mix the sugar into the sherry and soy sauce until sugar is dissolved. Add the rest of the ingredients and blend well.

Paul says he uses it mostly on pork strips and country-style ribs. He marinates those pieces for 2-4 hours. I marinade the pork loin overnight.

Cook to 140 degrees internal temperature. Let sit before slicing.

Lee

P.S. Stan, it's not pink inside when you pull it at 140 and let sit - it's white. At least we agree that Char Sui and pork loin is a winning combo! :-)

Replies to this message

Re: Char Sui Chinese Marinade (2/1/2003 11:58:04 AM by Stan in MD)
The one I use is very similar. The twist is the use of honey. In the traditional recipes I have seen for cooking Char Sui you also glaze the meet with honey before you take it off the cooker. & <more>

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