Originally Posted by hobmi
Thanks for your reply.
So banh mi meat has to be grilled, not roasted? I was hoping to roast cos grilling is messy!
Is pork shoulder butt the right cut of meat?
Pork shoulder is my preferred cut for Char Shu. It's fat content keeps it moist where leaner cuts can be dried out in cooking. You'll need to cut the roast to shape, long strips about 2" wide, up to an inch thick and as long as works with the cut of meat. Bigger cuts don't have the right ratio of highly seasoned exterior to blander interior.
As to mess, char shu is a high sugar marinade. It will burn and scorch at the drop of a hat. I actually recommend indirect heat on a covered grill compared to oven roasting as the drips and smoke from cooking in the oven are pretty annoying to clean and deal with as well. If you do cook it in the oven, use two oven racks. Grease the upper rack. (Lay the upper rack on the open door of a dishwasher and spray it--easy clean up) On the lower rack set a large rimmed pan filled with water to catch the drips from roasting strips. Lay the strips directly on the upper rack. You need all sides to form a crust and roasting on a pan prevents that as the bottom surface steams and stays sticky moist. If you can hang your strips on hooks from the upper rack, so much the better for clean up and crust creation.
I'm a fan of the Lee Kum Kee pre-fab marinade in jars. It's beat everything I've tried making from scratch for this.
How are you sourcing your buns? Have a recipe for them to share? They're hard to get right.
@teamfat, I had a Korean short rib with kimchi banh mi at Oh Mai on Monday. It was pretty good.