Char Siu Sauce/Marinade/Dry Rubs

Char Siu is a marinade that is used specifically for Pork. I have tried it on other meats, lamb is good.

The cuts used most are the belly and the eye fillet. In the case of the belly, the skin is removed and the belly is cut into strips about 2.5 cm wide and the length of the belly, in the case of the fillets, any connective tissues are cleaned off.

I like to try and marinade for a minimum of 24 hours and up to 48. Char Siu is a sticky, flavour filled sauce that needs time to penetrate the meat.

Use a zip lock bag and place the meats into the bag and a generous amount of the marinade, make sure that all surfaces of the meat are well coated and as much of the air as possible removed, place in the refrigerator for 22 hours or 46 hours, bringing the meat out of the refrigerator for two hours before cooking to allow it to come to room temperature.

Three choices for cooking… oven, grill or barbecue. In each case it is essential that the appliance be turned to maximum heat (domestic ovens take 20+ minutes to get hot). The grill should also be well heated as should the barbecue. Do not throw away the marinade from the bag, that will be used to baste after cooking.

For the oven… place a drip tray under a shelf that is at the hottest part of the oven, make sure the shelf is clean, place the pork on the shelf and close the door. It is hard to give a definitive cooking time, after 25/30 minutes you may want to test the meat, the eye fillet will be cooked, the belly pork not and will likely need another 25/30 minutes. Do NOT over cook, the meat should be sticky and brown on the outside and moist in the middle.

For the grill… you will need an exceptional grill that can be well heated. Place the meats on the oven tray over a drip tray and cook until done… turn as needed.

For the barbecue… traditionally this would be done in a Chinese style oven/barbecue (looks like a tandoor oven) with the meats suspended and the oven super hot…this has the effect of cooking the meat very quickly, leaving it moist and deliciously browned. The same method is used for Ducks.

Which ever way you go, please remember to baste the pork (or lamb if you have tried it) with the marinade/sauce after cooking.

Serve with rice and stir fried vegetables.

Barbecue Sauce/Marinade.

Owing much to the USA this is typical of the type of sauce that can be used two ways.

Way 1… is to use it as a marinade for up to 24 hours before cooking. This is purely to add flavour, it is not designed to tenderise.

Meat choice… in some countries, the meat chosen will be a large roast size weighing up to four or five kilos. Alternatively this can be used on steak sized or even on sates. The best technique is to have the meat in a zip lock bag and be well rubbed with the sauce, then allowed to rest in the refrigerator for up to 24 hours. Remove from the bag, cook as desired.

Way 2… the meat you choose can be rubbed with a dry rub, marinaded in any way that you desire, even simply given a nice rub with some good olive oil, salt and pepper. It is then cooked according to your choice and the sauce is used to paint onto the cooked meat prior to serving.

Rib Rubs.

Pork_Rib_Rub_530fb855c6b3e-230x230

We are somewhat inexperienced in cooking this cut of meat. Yet it is cheap and often delicious meat that will be well worth us learning the techniques.

Wending your way through the choice of rib is a little fraught and you will need to decide if you are going to have the ribs running as ribs or be cross cut. They can be called long ribs, short ribs. The third way is if you are buying beef ribs for an Asado (South American) barbeque in which case it will usually be different.. for more information please research.

Two ways to use the rub… dry or wet, the classic way is dry. The method is very simple, rub the meat with the dry rubs and allow to stand for up to 24 hours (your guessed it… in a zip lock bag), it is not usual when cooking meats with dry rubs, to cook on high heat as this will burn thbe spices and turn them very bitter. If the heat is a high temperature, then be sure to baste the ribs with some oil to ensure that they seal and retain moisture. The oil will crisp them.

The second way is to mix the rub in with some oil and lemon juice (or even some wine… you are looking for anything acidic) and rub this into the meat, and again in that enless supply of zip lock bags, allow the meat to stand for 24 hours.

Ribs are traditionally cooked on an open flamed barbeque and this does seem to bring out the best flavour in them. Cook as per your normal barbeque method and serve with salads.

~ by peterwatsonfood on October 17, 2018.

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