Char Siu: Belly vs Butt
I decided to make Char Siu and decided on a single recipe using two variations of cuts of belly and Boston butt. Most recipes stated that the neck was prime choice but since it’s not readily available in my area I used the butt.
I used this Char Siu Video as a guide to breakdown my butt. My shoulder was about 7 pounds and not all of it can be used for the roast. Remove the fat cap and the leaner areas for other use. I got about 2 pounds of fatty marbled Char Siu.
I used a 1 pound slab of belly and used the same marinade.
The Char Siu made from the butt was far better than the belly. Belly was crisp on the outside but there was just too much fat to really enjoy. The butt was extremely moist and flavorful. I would recommend the butt.
2 pounds Broken Down Shoulder/Belly
¼ cup Maltose (substitute with Honey)
¼ cup Shaoxing Cooking Wine
2 Tbsp Hoisin Sauce
2 Tbsp Chinese Dark Soy Sauce
1 Tbsp Kiwi
1 Tbsp Oyster Sauce
1 tsp Garlic, powder
1 tsp Ginger, powder
1 tsp Chinese Five Spice
- Microwave maltose 20 seconds to soften and then measure into bowl. Add remaining ingredients for marinade and mix well.
- Reserve 4 oz of marinade and add shoulder and marinade into a ziplock bag. Refrigerate for 2-3 days. Flip each day to ensure even distribution of sauce.
- Preheat oven to 275F. Roast for approximately 30 minutes and using reserved marinade, baste roast. Continue to cook an additional 30 minutes and baste again. Once thermometer reads 160F (55-65 minutes)and change oven setting to broil and base again till the last baste is caramelized and slightly burnt at the ends. Flip and repeat. Remove from heat and allow meat to rest for a minimum of 15 minutes. Slice and serve.