Char Siu Pork
March 22, 2017
I love Chinese Barbecued Pork! It has a wonderful spiciness and that hint of licorice flavour from the Chinese five spice. Of course, the bright red sweet glazed surface on a well marbled piece of pork butt doesn't hurt either! This recipe is designed to be smoked but you still get a great result if you do it in an oven. Some people object to using food colouring but it gives this dish the brilliant red colour that famous in Chinese barbecue. You can leave it out and it won't affect the taste.
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1 Cut pork into 2 by 3 inch cubes.
2 Mix remaining ingredients in a bowl until sugar is mostly dissolved and add pork. I know it looks like there is a lot of sugar but it is needed to get that great glaze on the pork. Just mix it into a slurry for marinating.
3 Cover and marinate overnight, stirring occasionally.
4 Put in a 300 F smoker until internal temperature reaches 110 F, about 25 minutes (see Tip# 1 for cooking in oven directions).
5 Turn pork and continue to smoke until internal temperature reaches 170 F, about 20 minutes.
6 Remove to a plate, cover with foil and let rest for 10 minutes, then serve.
Tips & Suggestions
1 This recipe can be done in the oven by putting the pork on a rack over a cooking sheet and cooking the pork in a preheated 350 F oven until the internal temperature is 170 F (about 40 minutes) but it will not have a smoky taste.
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