Awww… thanks @euno. Because of the luscious fattiness you could totally go harder on the crispy and not sacrifice the tender meat. And don’t worry about it being too much… it’s the gift that keeps on giving. They give you a lot of rice and I used the leftover Char Siu & Vegan Lettuce Cup filling (including hoisin sauce) to make Fried Rice. Do I dare post it on this pro thread? Ohhh… why not?
Added Chicken Breasts lightly poached in Stock & Chicken Soup Crystals, only had a couple Eggs. It was yummy.
This was absolutely delicious, fatty, meaty, and juicy, with a great balance of sweet and savory. You can really taste the quality of the pork.
Thanks to @moonboy403 and @TheCookie’s tip, I charred the shit out of this. I broiled it for about 5 minutes on one side and 3 minutes on the other and cut it extra thick. Loved the crispy burned ends that produced. Is there a competition for top reheater?
Best char siu I’ve had in the city @NYCtoLA, @attran99, @euno, @Chowseeker1999, @JeetKuneBao, @J_L, @butteredwaffles, @A5KOBE
Thanks @PorkyBelly. Hearing how yours turned out, I think following the instructions exactly was a mistake. Ours was disappointing with still too much connective tissue and chewiness. I think I need to cook it longer and char it more.
That being said, I think Needle’s OG Pork Shoulder Char Siu achieved everything we’re looking for in a great Char Siu, but without excessive fattiness (but somehow it was still super tender and “fatty” enough).
In general I prefer the meatier and tender shoulder, but as @moonboy403 pointed out, in this case, the higher quality of the snake river farms pork belly and flavor, over what he was using before, won out.
Because of the luscious fattiness you could totally go harder on the crispy and not sacrifice the tender meat. And don’t worry about it being too much… it’s the gift that keeps on giving. They give you a lot of rice and I used the leftover Char Siu & Vegan Lettuce Cup filling (including hoisin sauce) to make Fried Rice. Do I dare post it on this pro thread? Ohhh… why not?
Looks like you got a rice upgrade too. 
I think I need to cook it longer and char it more.