Char Siu or more commonly spelt Char Sui (lol) brings you colour and a traditional taste of the orient. Rich with Smoked Paprika, traditional spices of Chinese cuisine and a few flipping fantastic additions to make this sing.
The quest to a Chinese glazing rub took us some time, playing with various ingredients to get the depth of flavour and great colour from natural sources and with banging flavours.
Directions for using Char Sui Seasoning:
Insanely delicious on a Pork Belly cooked on the BBQ or oven. Char Siu chicken wings or chicken feet..? We'll stick with the wings and pork belly.
It's a flavour-bomb add on for homemade bacon curing too and some of the best bacon we have ever made used this together with our Sweet Maple Chipotle Bacon Cure.
Great for adding a bit to stir-fries too for a boom of Chinese flavour.
Apply an even coating, use at approximately 3-6% meat weight, cook away from direct heat where possible to avoid over-charring. Store in a cool dry location in the container provided, keep sealed.
- Vegan Friendly
- Gluten Free
Check out our recipes section to find some great recipes for your Char Sui seasoning here at: https://www.angusandoink.com/recipes/
Ingredients (Allergens in CAPS & BOLD)
Sugar, Salt, Beetroot, Smoked paprika, Red Pepper, Fennel, Coriander, Anise, Cinnamon, Garlic, Cloves, Pepper, Citric Acid, Xantham Gum. Flavour enhancers: E631, E621. Anti Caking: Silicon Dioxide
Customer Reviews
This is my second jar, the first one started to clump up etc and I threw it away. I did use it, but I'll get to that.
I wanted to make char sui porkribs. I did put on a liberal amount of rub on the ribs, they were COATED. I even did it an evening before, a good 8 hours should enough I would say.
I had 2 ribs, one had char siu sauce from Lee Kum Kee extra on top of the rub and the other only had the rub.
When the ribs were done I was very excited to taste the only rub version and I was quite disappointed.
It didn't have much taste, it didn't taste like char sui at all.
So back to the first jar, I also had the same experience, lack of taste also on ribs and some pork belly. The smell is great, it just doesn't translate into taste. But this is my experience and imho it is back to the drawingboard.
Thanks for the sticker and the candy.
Regards, Daryl from the Netherlands.
Regards, Daryl
First time using this rub, as per Angus Oink products, it definitely did not disappoint 👌
Unreal flavour took this cherry smoked belly pork to a whole new level of awareness
Used this to coat belly pork chunks, smoked and turned into burnt ends but using a Char Sui sauce mixed with butter. Turned out absolutely delicious. If you like the authentic flavour of char Sui you’ll love this!
Easy to use, distinct flavour, a family favourite, especially being gluten free as we can all have the same meal Definitely a winner for Mum, saving her cooking time.