Posts Tagged ‘Chinese Barbecue Pork’
I love Char Siu. I love Char Siu from this dive in Toronto Kom Jug Yeun- their BBQ Pork is truly awesome. I love it in a bowl of their awesome broths. I love it on rice. I love it on broccoli and snow pea shoots. I just love it. Plus I crave it. Often. The problem is lately I haven’t had much time to get to Toronto. So whats a girl to do? Well in my case its thaw some boneless pork butt and get to it.
8lb Boneless Pork butt
Marinade & Baste
1 cup Hoisin
3/4 cup Mushroom Flavored Soy Sauce
1/2 cup Wildflower honey
1/2 cup sriracha
1/2 cup Dry sherry
2 tbsp minced garlic
2 tbsp minced fresh ginger
2 tbsp white granulated sugar
2 tbsp Umami paste
1 tbsp chili oil
1 tbsp sesame oil
1 tbsp 5 spice powder
1 tbsp red food coloring (*Optional)
Mix all marinade ingredients together in a glass bowl and set aside.
Trim the pork butt off excess fat and cut into long strips and pieces.
Place trimmed pieces in a container that has a tight fitting lid.
Add marinade and place in the fridge overnight. (Seriously why can’t Glade or one of those companies make an air freshener that smells like this? I would so buy it.)
Preheat your grill to 225F I used oak and hickory wood pellets for this and since it was -15 out I used the traeger.
Baste the pieces of pork with the residual marinade every 15 minutes.
Now depending on how big or small your pieces are this can take any where from an hour or 2 until the bark has developed and the internal temperature of the pork has reached 155F or higher.
To say this turned out great would be an understatement. It was freaking awesome. I can’t believe I have not done this before now. I have about 90 lbs of boneless pork butts in the freezer and I can’t wait to make it again. I’ll be adding 1/2 cup of maltose to the recipe next time to give it more shine. Ill also try hanging it in longer strips from the dome of my WSM or maybe on the Weber performer.
My craptastic pictures do not do the pork justice. It was juicy and soo flavorful and it was such a nice change from pulled pork. The smoke really complimented the flavors.
Hope you take the time to make it. Well worth it. Let me know if you do.