Charsiu Pork
This Charsui Pork recipe from Gareth Ward is years in the making. He uses pork belly and the amazing colour comes from the marinade and the glaze. Gareth describes it as soul food!
Ingredients
- 10% Brine x 2 Bellies
[1]
- 2kg shio koji – 2%
- 160g PDS
- 400g granulated sugar
Charsiu Marinade
[1]
- 1kg hoisin
- 100ml fish sauce
- 1kg muscovado sugar
- 25g korean pepper flakes
- 2kg honey
- 1.2kg red fermented tofu
- 3 tbsp red magic
- 150ml mirin
- 100g 5-spice
- 300ml brown rice sake
- 300ml dashi vinegar
- 300ml dashi soy
- 100g dashi powder
[2]
- 1kg minced garlic
- 500g minced ginger
Charsiu Glaze
[1]
- 250g hoisin
- 250g shio koji
- 25ml fish sauce
- 250g billingtons
- 7g korean pepper flake
- 500g honey
- 550g red fermented tofu
- 2 tbsp red magic
- 33ml mirin
- 25g 5-spice
- 200ml brown rice sake
- 75ml dashi vinegar
- 75ml dashi soy
- 25g dashi powder
[2]
- 250g minced garlic
- 125g minced ginger
Method
Blitz [1] until smooth. Pass. Skin and remove bones from bellies and cut into 4. Then cut each into 4 so you have 16 rectangles. Dip pork into [1] and vacuum on full in large bags. Chill for 12-24 hours, wash off and dry well.
Chop all bone trim and treat the same.
Charsui Marinade
Blitz [1] until smooth as. Mix in [2] and leave overnight. Pass off 1kg and keep for the glaze. Dip pork in marinade and vacuum in large bags on full. Chill for 48hours. Remove marinade and vacuum with super light sesame oil and chill until needed. Char over wood. Cook in the oven at 100degC for 1hour. Rest. Re-char and glaze well, slice and glaze.
Charsiu Glaze
Blitz [1] until smooth as and shiny. Mix in [2] and infuse overnight. Pass through muslin.
Cook pork in the oven at 100deg for 45 minutes. Rest and lightly char on the bbq. Slice and enjoy with steamed stirfry greens and sticky rice.
Ingredients
- 10% Brine x 2 Bellies
[1]
- 2kg shio koji – 2%
- 160g PDS
- 400g granulated sugar
Charsiu Marinade
[1]
- 1kg hoisin
- 100ml fish sauce
- 1kg muscovado sugar
- 25g korean pepper flakes
- 2kg honey
- 1.2kg red fermented tofu
- 3 tbsp red magic
- 150ml mirin
- 100g 5-spice
- 300ml brown rice sake
- 300ml dashi vinegar
- 300ml dashi soy
- 100g dashi powder
[2]
- 1kg minced garlic
- 500g minced ginger
Charsiu Glaze
[1]
- 250g hoisin
- 250g shio koji
- 25ml fish sauce
- 250g billingtons
- 7g korean pepper flake
- 500g honey
- 550g red fermented tofu
- 2 tbsp red magic
- 33ml mirin
- 25g 5-spice
- 200ml brown rice sake
- 75ml dashi vinegar
- 75ml dashi soy
- 25g dashi powder
[2]
- 250g minced garlic
- 125g minced ginger
Method
Blitz [1] until smooth. Pass. Skin and remove bones from bellies and cut into 4. Then cut each into 4 so you have 16 rectangles. Dip pork into [1] and vacuum on full in large bags. Chill for 12-24 hours, wash off and dry well.
Chop all bone trim and treat the same.
Charsui Marinade
Blitz [1] until smooth as. Mix in [2] and leave overnight. Pass off 1kg and keep for the glaze. Dip pork in marinade and vacuum in large bags on full. Chill for 48hours. Remove marinade and vacuum with super light sesame oil and chill until needed. Char over wood. Cook in the oven at 100degC for 1hour. Rest. Re-char and glaze well, slice and glaze.
Charsiu Glaze
Blitz [1] until smooth as and shiny. Mix in [2] and infuse overnight. Pass through muslin.
Cook pork in the oven at 100deg for 45 minutes. Rest and lightly char on the bbq. Slice and enjoy with steamed stirfry greens and sticky rice.
