I’ve already shared with you all about my first go at making my own Char Siu and that I knew that I could do better; so now we come to Round Two.
We went to “The Big City” in search of some of my beloved local-style ingredients and I came across this
This should work just fine.
I found a package of Country-Style Boneless Pork Ribs aka Pork Shoulder in my deep freeze and just knew that a fattier, smaller sized cut of Pork would make for wonderful Char Siu or Chinese Bar-B-Que Pork.
I cut the ribs a bit thinner so that we’d have more surface area for that yumminess to absorb. I left them in the `fridge for 48 hours, turning and massaging the meat in the marinade in every so often.
I drained the now spent Noh Foods of Hawaii Char Siu Sauce & Marinade off of the meat, preheated the oven to 350° and arranged them on a foil lined sheet pan with a rack inserted.
After roasting for about 30-40 minutes; I checked the internal temperature for about 145° … we don’t want well done Char Siu. Once cooled, I started slicing and taste-testing, of course.
Oh my gravy all over my two scoop rice (that’s OMG! in my world) THAT ^^^^ is a~maz~ing!
DH and I must have snarfed down a good half pound of the pound and a half of meat that I cooked.
I had been looking for the powdered mix again,
… but ya know, I think this bottled sauce was far superior.
Next time, I’m going to reserve some of the sauce for dipping AND believe me, there will be a next time!!