The protein I use the most is chicken thigh. But in the past year I've fallen in love with pork butt (shoulder). And I'm not even a big fan of pulled pork, except maybe to make carnitas. Pork butt is cheap, delicious and versatile. I use it for American, Mexican, Chinese, Indian, Cuban, and Filipino dishes. I roast it and braise it. No sous vide, I don't find the fat renders as well. Chinese bbq char siu is one of my favorite dishes. Mexican cubed in a red or green sauce. Roasted and sliced thin on garlic bread with duck sauce (I'm told they served that in town in the Catskills). Anyone else on board? Favorite dishes?
Having said that, I don't do much with it myself. Chili verde sometimes, pulled pork or, most often, different types of sausage.
Here you go. It's VERY MUCH like an American Test Kitchens recipe, lol. Try to get a butt with a good fat cap on it. Fat is flavor :
Ingredients
1 4 pound pork butt roast
1/2 cup sugar
1/2 cup soy sauce
6 Tbs hoisin sauce
1/4 cup Chinese rice wine or dry sherry
2 Tbs grated fresh ginger
1 tablespoon toasted sesame oil
2 Tbs garlic, minced
1 teaspoon five-spice powder
1/4 teaspoon ground white pepper
1/3 cup honey
1/4 cup ketchup
3 scallions, sliced thin on bias
2 teaspoons rice vinegar, plus extra as needed
Directions
1. Slice butt in half lengthwise. Then turn cut side down and slice into 1 inch thick steaks. Trim excess fatt with boning knife. Perforate on both side with perforator.
Whisk sugar, soy sauce, hoisin, rice wine, ginger, oil, garlic, five-spice powder, and pepper together in bowl. Measure out and reserve 1/2 cups marinade. Transfer pork butt to 1-gallon zipper-lock bag and pour in remaining marinade. Press out as much air as possible from bag and seal; refrigerate roast for at least 12 hours or up to 24 hours, flipping pork butt halfway through marinating.
2. Whisk reserved marinade, honey and ketchup together in medium saucepan. Bring to simmer over medium heat and cook, stirring occasionally, until glaze has thickened , about 5 minutes.
3. Adjust oven rack to lower third and heat oven to 300 degrees. Line sheet tray with foil, place wire rack and spray rack with vegetable oil spray. Remove pork butt from marinade, letting excess drip off, and place fat side up on prepared V-rack. Add 1 cup water to pan.
4. Cover pan with aluminum foil and roast for 20 minutes with foil on. Remove foil and roast for 40 minutes more.
5. Set to broil. Broil 7 minutes, brush glaze on top, and broil 5 minutes more. Flip and do same with bottom.
I made a Mexican stew last night and it came out fantastic! Very easy as well
Asado de Puerco - ( New Window )
Having said that, I don't do much with it myself. Chili verde sometimes, pulled pork or, most often, different types of sausage.
Hey, Bill. Bayless is one of my favorites. I wasn't able to google his video. Do you have a link? But I did look at a couple of other recipes, including Serious Eats, and the time in sous vide, depending on temp, runs from 8 hours to 2 days. I don't like have the machine running that long, particularly overnight if I'm asleep. Just my thing. Also, when you make pulled pork, you're generally removing solid fat from the pork while shredding. When I roast, there is not solid fat to remove, it all melts. So yeah, if you're doing shredded pork and want to do sous vide, go for it. For my purposes, making pork that I can slice, I prefer roasting. And braising takes so much less time than sous vide, and imparts the flavor into the meat much better, IMO, if I'm doing a sauce. But give me a beef filet, and it's sous vide, hands down
I made a Mexican stew last night and it came out fantastic! Very easy as well
Asado de Puerco - ( New Window )
yeah, TXR, that's very similar to my pork/red sauce recipes. I'm sure it was great.
hey, Fat Man. Great to hear from you. You won't be sorry.
I made a Mexican stew last night and it came out fantastic! Very easy as well
Asado de Puerco - ( New Window )
Had that in New Mexico, freaking awesome
Thanks for the recipe!
Are you thinking of something to cook plain and add a sauce on the plate, or something to cook in a sauce? Or something else?
https://www.foodnetwork.com/recipes/aaron-mccargo-jr/simple-roasted-pork-shoulder-recipe-1923881
That's what I made my sandwiches from this week
Link - ( New Window )
Quote:
what's the best route to take here? Never actuallly had pork butt before but the Char Siu looks absolutely fire and I'm thinking about attacking that Sunday if I don't go out.
Are you thinking of something to cook plain and add a sauce on the plate, or something to cook in a sauce? Or something else?
Is there anyway to eat it without a sauce? A dry rub like ribs? It's very fatty, doesn't seem like it needs much else.
I generally do a big rack of ribs every couple weeks. Sometimes I wonder if I'm craving the collagen. There's no bone I'd imagine in butt right? I feel like this whole threat needs a NTTAWWT.
One of my favorite parts about southeast Asia was you could just get roasted street meat everywhere. And not that mystery shit they have here in states because you're looking at the whole animal.
Quote:
In comment 15130189 Zeke's Alibi said:
Quote:
what's the best route to take here? Never actuallly had pork butt before but the Char Siu looks absolutely fire and I'm thinking about attacking that Sunday if I don't go out.
Are you thinking of something to cook plain and add a sauce on the plate, or something to cook in a sauce? Or something else?
Is there anyway to eat it without a sauce? A dry rub like ribs? It's very fatty, doesn't seem like it needs much else.
I generally do a big rack of ribs every couple weeks. Sometimes I wonder if I'm craving the collagen. There's no bone I'd imagine in butt right? I feel like this whole threat needs a NTTAWWT.
Sure. Just use the recipe I posted for roasting, or one of your choice, and just use your favorite pork rub. You might want to use the drippings for a simple pan sauce, or not.
Quote:
In comment 15130189 Zeke's Alibi said:
Quote:
what's the best route to take here? Never actuallly had pork butt before but the Char Siu looks absolutely fire and I'm thinking about attacking that Sunday if I don't go out.
Are you thinking of something to cook plain and add a sauce on the plate, or something to cook in a sauce? Or something else?
Is there anyway to eat it without a sauce? A dry rub like ribs? It's very fatty, doesn't seem like it needs much else.
I generally do a big rack of ribs every couple weeks. Sometimes I wonder if I'm craving the collagen. There's no bone I'd imagine in butt right? I feel like this whole threat needs a NTTAWWT.
Butt comes both bone-in and boneless. You can do the roast with bone-in, you just need to remove the bone when carving, so you won't get full thickness slices, but it should still be great. If you think the bone adds flavor, go for it. At my Safeway, I get some real good deals on bone-in sometimes, so I go both ways.
Quote:
... on various business trips to Hong Kong. Very common for little shops to finish it with a blowtorch instead of a broiler. Delicious.
One of my favorite parts about southeast Asia was you could just get roasted street meat everywhere. And not that mystery shit they have here in states because you're looking at the whole animal.
Just last year I’d go into a shop and get slices of blowtorched pork, slices of roast duck, rice, and a simple veggie for like $5. Amazing food.
Quote:
In comment 15130212 Jim from Katonah said:
Quote:
... on various business trips to Hong Kong. Very common for little shops to finish it with a blowtorch instead of a broiler. Delicious.
One of my favorite parts about southeast Asia was you could just get roasted street meat everywhere. And not that mystery shit they have here in states because you're looking at the whole animal.
Just last year I’d go into a shop and get slices of blowtorched pork, slices of roast duck, rice, and a simple veggie for like $5. Amazing food.
I picked up a duck today to roast Sunday. Trying an apricot-plum sauce. I'll probably roast the breasts and confit the leg/thigh section to use later. I save my duck fat to make french fries/fried potatoes.
Good luck, Ben. Let us know how it goes
Thanks, but I don't do easier. I do homemade :) It's my hobby
But I'm retired and time is not an issue. For others that could be very useful. Thanks for mentioning it
Quote:
Don't be afraid to share the Chinese bbq char siu recipe!
Here you go. It's VERY MUCH like an American Test Kitchens recipe, lol. Try to get a butt with a good fat cap on it. Fat is flavor :
Ingredients
1 4 pound pork butt roast
1/2 cup sugar
1/2 cup soy sauce
6 Tbs hoisin sauce
1/4 cup Chinese rice wine or dry sherry
2 Tbs grated fresh ginger
1 tablespoon toasted sesame oil
2 Tbs garlic, minced
1 teaspoon five-spice powder
1/4 teaspoon ground white pepper
1/3 cup honey
1/4 cup ketchup
3 scallions, sliced thin on bias
2 teaspoons rice vinegar, plus extra as needed
Is there anything that can sub for honey and ketchup? Or is it necessary to make this? Notice it has a nice glaze on it imagine thats from the honey. Maybe tapioca syrup and tomato paste.
Quote:
In comment 15130141 jrdinsc said:
Quote:
Don't be afraid to share the Chinese bbq char siu recipe!
Here you go. It's VERY MUCH like an American Test Kitchens recipe, lol. Try to get a butt with a good fat cap on it. Fat is flavor :
Ingredients
1 4 pound pork butt roast
1/2 cup sugar
1/2 cup soy sauce
6 Tbs hoisin sauce
1/4 cup Chinese rice wine or dry sherry
2 Tbs grated fresh ginger
1 tablespoon toasted sesame oil
2 Tbs garlic, minced
1 teaspoon five-spice powder
1/4 teaspoon ground white pepper
1/3 cup honey
1/4 cup ketchup
3 scallions, sliced thin on bias
2 teaspoons rice vinegar, plus extra as needed
Is there anything that can sub for honey and ketchup? Or is it necessary to make this? Notice it has a nice glaze on it imagine thats from the honey. Maybe tapioca syrup and tomato paste.
Is there a particular reason you want to avoid those 2 items? I can't see it being the sugar, because there's sugar and hoisin in the recipe. You might be able to sub in agave or brown sugar for the honey. Tomato paste is much more potent than ketchup, so if you sub that in, reduce the amount or it will be too tomatoey. I've never used tapioca syrup, so I can't speak to that. And yes, all the sugared items contribute to the glaze.
I was gonna say the same. Let's go.
Chines Roast Pork on Garlic Bread - ( New Window )
I picked up a full-size butt for .88 @ pound so it's about 9lbs w/ the bone. That's going to make a ton of Char Siu. Can half the butt and use one half for the Char Siu, the other for smoked pulled pork?
Thanks, Drew. I emailed Eric yesterday and he was nice enough to reinstate me. I'll check out that article.
I picked up a full-size butt for .88 @ pound so it's about 9lbs w/ the bone. That's going to make a ton of Char Siu. Can half the butt and use one half for the Char Siu, the other for smoked pulled pork?
Hey, Montana. If you want to go dual purpose with a bone-in butt, you need to remove the bone first and then use 1 part for the char siu and the other to make pulled pork. The char siu recipe cuts the butt into pieces before cooking. If I'm just doing a roast, I leave it intact until after cooking, then slice it into steak-like pieces.
Enjoyed the article, thanks. I've tried this a couple of ways, and this is what finally worked for me. First of all, I didn't do it char siu. That's a whole different taste. Maybe it's better, I don't know. I did the Bid Daddy roast. I thought I might slice it on my electric slicer, but I just cut it thin by hand. I went with a store bought bolillo roll- a hoagie roll should be the same. I had made some garlic confit last week- delicious as an appetizer, and smashed down the leftovers along with the leftover garlic infused oil that I had. Heavily coated both sides of the bread with that and stuck under the broiler. I reheated my sliced pork in a little chicken stock. I think I bought my duck sauce on the internet. I put a nice helping of duck sauce on both sides and piled on the pork. It was finally Nirvana. I had tried a while back using pork loin and it wasn't nearly as good.
I picked up a full-size butt for .88 @ pound so it's about 9lbs w/ the bone. That's going to make a ton of Char Siu. Can half the butt and use one half for the Char Siu, the other for smoked pulled pork?
Great buy, btw. I don't think I've ever found for under $1 per pound
Also, do you make your own sauce or use a premade sauce?
Also, do you make your own sauce or use a premade sauce?
I make my own sauce according to the recipe, And it's used for basting as well as a sauce for serving.
Quote:
Do you put the Char Siu sauce on while roasting or just afterward?
Also, do you make your own sauce or use a premade sauce?
I make my own sauce according to the recipe, And it's used for basting as well as a sauce for serving.
Yeah that's what I figured. Thanks, Bill!
Quote:
In comment 15131146 montanagiant said:
Quote:
Do you put the Char Siu sauce on while roasting or just afterward?
Also, do you make your own sauce or use a premade sauce?
I make my own sauce according to the recipe, And it's used for basting as well as a sauce for serving.
Yeah that's what I figured. Thanks, Bill!
you could save some of the marinade after using it and turn that into additional sauce as well. I don't remember how must of the basting sauce is left over after to use as a side sauce
Quote:
Don't be afraid to share the Chinese bbq char siu recipe!
Here you go. It's VERY MUCH like an American Test Kitchens recipe, lol. Try to get a butt with a good fat cap on it. Fat is flavor :
Ingredients
1 4 pound pork butt roast
1/2 cup sugar
1/2 cup soy sauce
6 Tbs hoisin sauce
1/4 cup Chinese rice wine or dry sherry
2 Tbs grated fresh ginger
1 tablespoon toasted sesame oil
2 Tbs garlic, minced
1 teaspoon five-spice powder
1/4 teaspoon ground white pepper
1/3 cup honey
1/4 cup ketchup
3 scallions, sliced thin on bias
2 teaspoons rice vinegar, plus extra as needed
Directions
1. Slice butt in half lengthwise. Then turn cut side down and slice into 1 inch thick steaks. Trim excess fatt with boning knife. Perforate on both side with perforator.
Whisk sugar, soy sauce, hoisin, rice wine, ginger, oil, garlic, five-spice powder, and pepper together in bowl. Measure out and reserve 1/2 cups marinade. Transfer pork butt to 1-gallon zipper-lock bag and pour in remaining marinade. Press out as much air as possible from bag and seal; refrigerate roast for at least 12 hours or up to 24 hours, flipping pork butt halfway through marinating.
2. Whisk reserved marinade, honey and ketchup together in medium saucepan. Bring to simmer over medium heat and cook, stirring occasionally, until glaze has thickened , about 5 minutes.
3. Adjust oven rack to lower third and heat oven to 300 degrees. Line sheet tray with foil, place wire rack and spray rack with vegetable oil spray. Remove pork butt from marinade, letting excess drip off, and place fat side up on prepared V-rack. Add 1 cup water to pan.
4. Cover pan with aluminum foil and roast for 20 minutes with foil on. Remove foil and roast for 40 minutes more.
5. Set to broil. Broil 7 minutes, brush glaze on top, and broil 5 minutes more. Flip and do same with bottom.
This looks great and will give it a try. My wife and I really enjoy ATK show and recipes as well.
thanks!
Quote:
Welcome back! Good to see you posting again. I have an Arthur Schwartz cookbook - "Jewish Home Cooking", and in it is a recipe for Chinese Roast Pork, on Garlic Bread with Duck Sauce. Apparently it's a thing in NYC too. Here's a link to a NYT article on it. Chines Roast Pork on Garlic Bread - ( New Window )
Thanks, Drew. I emailed Eric yesterday and he was nice enough to reinstate me. I'll check out that article.
Hey Bill. I did the same thing after reading your post above.
Hope all is well.
Quote:
In comment 15130339 smshmth8690 said:
Quote:
Welcome back! Good to see you posting again. I have an Arthur Schwartz cookbook - "Jewish Home Cooking", and in it is a recipe for Chinese Roast Pork, on Garlic Bread with Duck Sauce. Apparently it's a thing in NYC too. Here's a link to a NYT article on it. Chines Roast Pork on Garlic Bread - ( New Window )
Thanks, Drew. I emailed Eric yesterday and he was nice enough to reinstate me. I'll check out that article.
Hey Bill. I did the same thing after reading your post above.
Hope all is well.
Jimmy!!!!! Are you saying you had been deleted too? How could they do that to a couple of sweethearts like us, lol? If so, welcome back to you too
Quote:
In comment 15130141 jrdinsc said:
Quote:
Don't be afraid to share the Chinese bbq char siu recipe!
Here you go. It's VERY MUCH like an American Test Kitchens recipe, lol. Try to get a butt with a good fat cap on it. Fat is flavor :
Ingredients
1 4 pound pork butt roast
1/2 cup sugar
1/2 cup soy sauce
6 Tbs hoisin sauce
1/4 cup Chinese rice wine or dry sherry
2 Tbs grated fresh ginger
1 tablespoon toasted sesame oil
2 Tbs garlic, minced
1 teaspoon five-spice powder
1/4 teaspoon ground white pepper
1/3 cup honey
1/4 cup ketchup
3 scallions, sliced thin on bias
2 teaspoons rice vinegar, plus extra as needed
Directions
1. Slice butt in half lengthwise. Then turn cut side down and slice into 1 inch thick steaks. Trim excess fatt with boning knife. Perforate on both side with perforator.
Whisk sugar, soy sauce, hoisin, rice wine, ginger, oil, garlic, five-spice powder, and pepper together in bowl. Measure out and reserve 1/2 cups marinade. Transfer pork butt to 1-gallon zipper-lock bag and pour in remaining marinade. Press out as much air as possible from bag and seal; refrigerate roast for at least 12 hours or up to 24 hours, flipping pork butt halfway through marinating.
2. Whisk reserved marinade, honey and ketchup together in medium saucepan. Bring to simmer over medium heat and cook, stirring occasionally, until glaze has thickened , about 5 minutes.
3. Adjust oven rack to lower third and heat oven to 300 degrees. Line sheet tray with foil, place wire rack and spray rack with vegetable oil spray. Remove pork butt from marinade, letting excess drip off, and place fat side up on prepared V-rack. Add 1 cup water to pan.
4. Cover pan with aluminum foil and roast for 20 minutes with foil on. Remove foil and roast for 40 minutes more.
5. Set to broil. Broil 7 minutes, brush glaze on top, and broil 5 minutes more. Flip and do same with bottom.
This looks great and will give it a try. My wife and I really enjoy ATK show and recipes as well.
thanks!
hey, good luck with the recipe and enjoy
I was lurking on the site a day or so ago and saw this thread and your reinstatement comment. So I figured it was time to ask for absolution too.
Looking forward to some strong food threads!
I was lurking on the site a day or so ago and saw this thread and your reinstatement comment. So I figured it was time to ask for absolution too.
Looking forward to some strong food threads!
I'll go what I can with the food threads :) I'm pretty sure what the next one will be. I thought Matt or Chuck might show up here. Maybe they've stopped cooking
Talk more soon. Later.
Talk more soon. Later.
I've thought about doing ribs in the Instant Pot but haven't pulled the trigger yet. I think you just talked me into it. I just use dry rub and don't glaze at the end, so that goes well with the smoker. But the summers here in AZ are so f'in hot I don't grill much that time of year. I'm just starting to grill some now and I'd like to try some glazed recipes, so in the next 2 weeks I'll git 'er done
Quote:
for the first time yesterday. And then finished them off on the weber grill. They were as good as I normally do with the smoker which may start gathering dust in near future if that is the case.
Talk more soon. Later.
I've thought about doing ribs in the Instant Pot but haven't pulled the trigger yet. I think you just talked me into it. I just use dry rub and don't glaze at the end, so that goes well with the smoker. But the summers here in AZ are so f'in hot I don't grill much that time of year. I'm just starting to grill some now and I'd like to try some glazed recipes, so in the next 2 weeks I'll git 'er done
Yeah, we just did our normal dry rub, wrapped up overnight. Then put mixture of Guinness, cherry juice and a little liquid smoke in bottom of pressure cooker. The ribs sit on a screen above the liquid. About 25-30 minutes total. Take them out and then we glazed them over with our own bbq sauce and grilled them for about another 15 minutes on high heat.
Quick and low maintenance. And still really good.
Quote:
In comment 15131900 Jimmy Googs said:
Quote:
for the first time yesterday. And then finished them off on the weber grill. They were as good as I normally do with the smoker which may start gathering dust in near future if that is the case.
Talk more soon. Later.
I've thought about doing ribs in the Instant Pot but haven't pulled the trigger yet. I think you just talked me into it. I just use dry rub and don't glaze at the end, so that goes well with the smoker. But the summers here in AZ are so f'in hot I don't grill much that time of year. I'm just starting to grill some now and I'd like to try some glazed recipes, so in the next 2 weeks I'll git 'er done
Yeah, we just did our normal dry rub, wrapped up overnight. Then put mixture of Guinness, cherry juice and a little liquid smoke in bottom of pressure cooker. The ribs sit on a screen above the liquid. About 25-30 minutes total. Take them out and then we glazed them over with our own bbq sauce and grilled them for about another 15 minutes on high heat.
Quick and low maintenance. And still really good.
Thanks, Jimmy. What kind of ribs did you go with?