Char Siu: Belly vs Butt

Boston Butt

Boston 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.

 

Char Siu

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

 

  1. Microwave maltose 20 seconds to soften and then measure into bowl. Add remaining ingredients for marinade and mix well.
  2. 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.
  3. 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.
Marinade.  I think I added a little Sriracha.

Marinade. I think I added a little Sriracha and used minced garlic for the belly.

Pork Belly

Pork Belly

3 Day Marinaded Pork

3 Day Marinaded Pork

Belly for roasting.

Belly for roasting.

Mid roast for basing.

Mid roast for basting.

Char Siu Pork Belly

Char Siu Pork Belly

Marinated Butt

Marinated Butt

After second basting.

After second basting.

Sliced and topped with toasted sesame seeds.

Sliced and topped with toasted sesame seeds.