Who here has made

Today is Char Siu chicken thighs. Bone in and skin on. Instead of the typical braising method used in soy sauce chicken, im going to sear the skin side in a pan then cook them in the oven on a rack at a slightly lower temp. I like thighs but they tend to be a bit too greasy for my taste.
 
Basting sauce will be mostly honey, garlic and probably some Mae Ploy sweet chili sauce.
 
Getting close.
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There is a trick to getting color correct without food coloring. Even the rack in the over needs to be just right. The glaze was about perfect imo.
 
Roughly
3 parts honey
2 parts Mae Ploy sweet chili sauce.
1 part minced garlic
1 part reduced sodium soy sauce
I threw in a pinch of 5 spice too...literally a pinch and all my "parts" were around a tbs or slightly more.
 
The marinade though probably needed a tiny bit more sugar and salt or soy. As long as you got a piece of skin with the meat is was awesome. Very little heat though. If it was hotter it would have been similar to hot braised chicken.
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Had an onsite up near my old neighborhood and had to stop by the place with Bum Bum chicken and the best damn gizzards ive had anywhere.
 
Man i love these things.
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Huge togo box of gizzards, I probably had already eaten 6 on the way home.
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BBQ version made with pork steak that were about an inch thick.
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Got them moved to one side now with that burner turned off so they are only getting indirect heat from the other burner.
 
going to throw in a curve ball here.....for all you sous vide'ers and non sv'ers i guess. I made a delicious chashu (japanese slow cooked pork belly) then used the liquid it cooked in as a base for some ramen. Instead of 36 hours i did 72. Here is the combination of recipes 

chashu: http://www.tinyurbankitchen.com/36-hour-sous-vide-chashu-pork-belly/
 
 
If you don't have a sous vide, you can skip that part and just follow the rest of the recipe here (and quicker chashu)
Ramen: https://www.youtube.com/watch?v=J8pH_H4caRQ&t
 

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Japanese Chasu is similar to Chinese Dong Po Rou. Ive had Dong Po and Hong Shao versions of pork belly. I love the stuff on steamed rice.
 
When i cook pork belly i boil it first for a couple minutes. Remove the foam. Rinse it off. Then put it skin side down in hot oil for several minutes. Clean the pot out then braise it. This helps remove a tiny bit of the fat, most of the scum and i like the way the skin cooks.
 
This stuff is insanely good. Add garlic to this recipe and crisp the skin side a little.
http://thewoksoflife.com/2015/10/braised-pork-belly-dong-po-rou/
 
I don't make this too often because i will gorge on it and its crazy high in sodium. Plus finding good meaty pork side belly is a chore. Very fatty pork belly is easy but you end up with way more fat than meat.
 
Korean style started marinating today. Using my last 2 thick cut pork steaks.
 
  • ½ cup of crushed pear
  • ¼ cup onion purée
  • 6 cloves of minced garlic
  • ½ ts of minced ginger
  • 1 chopped green onion
  • 3 tbs sweet sake or mirin
  • 1 tbs of sugar and 1½ tbs rice syrup or honey
  • a pinch of ground black pepper
  • 2 ts of toasted sesame oil
  • 1 tbs hot pepper paste
  • 1 tbs pepper flakes
  • 1 tbs Hoisin sauce
Also added 2 tbs of reduced sodium soy sauce.
 
48hr marinate time
10-15min each side on the grill
20min in the oven at $250 sofar
 
This cam just does not work well on intelligent iso indoors....gunna have to work on that.
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I picked up some good dark soy sauce the other day so i can try again. Upped the soy sauce and sugar. I mixed Rothchild Farm roasted pineapple hab sauce with the Char Sui sauce for the glaze.
 
Char Siu Gai Aloha
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