Tasty char siu?

[csaba81]

I've bought char siu from some takeaway shops but it's nearly always dry, not very tasty and looks like it's dyed with food colouring. Suggestions welcome.

[GammaGlobulin]

The red color is not food coloring, or it should not be.

 

I have had cha-shao-rou in China, HK, Taiwan, and once in Thailand.

 

I do not know what to suggest, other than, maybe send out to GuangZhou?

 

What kind of suggestions are you looking for?

 

This is a dish available in many places in Thailand.

 

The quality in Thailand is quite good.

 

You should go to a shop where you see the cha-shao-rou hanging on hooks in the window.

 

Just tell them how much you want, and they will weigh it for you on a scale, and then serve it with rice, if you wish, together with a hot broth.

 

Not especially complicated, actually.

 

 

[GammaGlobulin]

If it looks like this, then it should be tasty....

 

[csaba81]

48 minutes ago, GammaGlobulin said:

The red color is not food coloring, or it should not be.

 

I have had cha-shao-rou in China, HK, Taiwan, and once in Thailand.

 

I do not know what to suggest, other than, maybe send out to GuangZhou?

 

What kind of suggestions are you looking for?

 

This is a dish available in many places in Thailand.

 

The quality in Thailand is quite good.

 

You should go to a shop where you see the cha-shao-rou hanging on hooks in the window.

 

Just tell them how much you want, and they will weigh it for you on a scale, and then serve it with rice, if you wish, together with a hot broth.

 

Not especially complicated, actually. 

 

 

I've had excellent char siu in many countries (the best in Sydney at a place where people queued for a 100 metres). But haven't found the good stuff here after trying half dozen places. Hence asking for a specific shop recommendation. I thought that was obvious.

[GammaGlobulin]

18 minutes ago, csaba81 said:

I've had excellent char siu in many countries (the best in Sydney at a place where people queued for a 100 metres). But haven't found the good stuff here after trying half dozen places. Hence asking for a specific shop recommendation. I thought that was obvious.

 

Sure.

No problem.

There is a shop across the street from the back gate of CMU, just next to the pharmacy.

I cannot say that there are students lining up for 100 meters, yet it is quite popular, still.

This shop was still in operation when I last passed by.

 

 

[GammaGlobulin]

One thing, though...

 

In Chaing Mai, you cannot expect your ChaShaoRou to look like this.....

 

 

 

 

Neither is this possible in that backwater of Sydney, either, I would imagine.

 

Maybe you think that you get the best Cha-Shao-Rou in Sydney?

 

I 100-percent doubt it.

 

Who knows, actually, what they are queuing for, in Sydney, these days,.....really.....

 

Maybe bread?

 

 

[KhunLA]

[GammaGlobulin]

14 hours ago, KhunLA said:

 

That vibrant red is disgusting, and I would not touch artificially colored pork with a 10-foot pole.

 

I like the color of Cha Shao Rou to come from ingredients according to traditional methods of preparation.

 

HK is good.

Taiwan, at better restaurants, is also good.

China, at better restaurants, is good.

Also available in Chiang Mai.

 

Refer to the photos of several the several plates I posted in order to see what this dish should look like.

 

 

[LikeItHot]

I make my own all the time. Make your own sauce if you want it authentic.

4 parts hoisin

4 parts brown sugar

3 parts light soy sauce

2 parts oyster sauce

2 parts Chinese wine

2 parts honey

1 part veggie oil

1 part garlic powder

Chili powder

Black pepper

1 part homemade Chinese spice mix (cinnamon… cloves… star anise…licorice…fennel)

2 cubes fermented bean curd

1 part gojugaeng

Sesame oil

Heat till thick, cool then refrigerate.

 

 

 

[Prubangboy]

The Hong Kong Lucky restaurant on the top floor of Maya Lifestyle Mall has flawless Hong Kong-style hanging meats.

 

I'm not a pork eater, but have their 5* duck noodles about every other week.