sf wrote in rec.food.cooking:

> On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
> > wrote:
>
> > (Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and
> > lightly steamed carrot sticks and other veges.
> >
> > http://tinypic.com/m/farb6a/3
>
> Chinese style char su? Would you please post the marinade recipe?

Could be. I make one like it with a jarred thick pre-made sauce but
this may be a simpler treatment that often goes under the same name but
isn't classic 'Char Su'.

Proportions approximate and adjust for your own tastes:

3 parts jufran hot bannana sauce
1 part quality soy sauce (Datu Puti suggested, never kikkoman)
1/2 part calamansi juice (may substitute lime at need)

Optional additions:
- A few cloves well crushed garlic or turn to paste in a blender with
above
- 1/2 part raw sugar (not needed IMHO but traditional is sweeter)
- 1 star anise, crushed to powder (this makes it very char sui tasting
and was the missing element)
- Splash of vinegar, cane sugar type from Datu Puti works well

Western tastes may prefer to start with 1/4 part calamansi then taste
test on the way up to preferred level.

Marinade time depends on how 'soft' the meat is. Bone in pork ribs,
about 2 hours suits me. Beef round steak, 3-4 hours makes it tender
(do not overcook!) and 5-6 can turn it to a flavorful but 'mushy
texture'.

Getting calamansi in the USA can be a trial in many areas other then
powdered which doesnt have the same effect. Lime juice will add the
flavor close enough but you'll need the splash of vinegar as it doesnt
have the same softening effect level as true calamansi. Peter though,
probably finds calamansi easier to locate than limes (grin). He may
know them as 'asian lime'. The flavor is a very citrusy sort that is
similar to lemon/lime.

In this recipe, using pure lime for calamansi works but if you make
some other asian recipe that calls for it with a lighter flavor base, a
closer match would be 2/3 lime 1/2 lemon. (Peter, check me there? Too
much lemon maybe?). An example where you'd have to have the lemon in
there is a Filipeno dish of deep fried very lightly battered (just
enough for a little sauce to stick) whole baby crabs ranging from
quarter to 50cent piece in size. These are served in a center pile
with a dish of 'mother vinegar' and calamansi juice (or squeeze your
own) which you add to the vinegar 'to taste'. Dip and eat.



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