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Thread: Char Sui Advise

  1. #1
    Senior Member Mucho Bocho's Avatar
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    Char Sui Advise

    I looking for some advise on how others would finish cooking the pork that want to turn into Chinese Char Sui. What I've done so far is:

    1.) Sous Vide 3 pounds of country ribs. No seasoning. Cooked 24hrs at 140 then chilled and rinsed.
    2.) Dried them then salt and sugared them. Rested in open refigarator for 24hrs.
    3.) Rinsed them again, dried and slathered Shar Sui sauce, minced garlic and five spice and mirin. vacuum packed refigerator overnight in bag.
    4.) Took out of bag. placed on plate, put back in the refrigerator to dry and form pellicle.

    I could:
    1.) Put them on a rack, in the oven, over a water bath, basting with more char sui sauce and honey.
    2.) Smoke/roaste in my smoker over water bath on rack.
    3.) Dry roast them in a dry oven, basting and finsiheing with a blow torch.

    What would you do? I'm looking for a very thick sticky glaze on soft (giggly), not overcooked pork.

  2. #2
    Senior Member mpukas's Avatar
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    Try all three, and I'll evaluate. What time?
    Shibui - simplicity devoid of unnecessary elements

  3. #3
    Senior Member Mucho Bocho's Avatar
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    Nice Mike. Pics to follow

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