Char Siu (Also known as BBQ pork) is a popular Cantonese dish that can be used in a variety of ways such as added into a stir-fry, noodles or fried rice. The finished product should be lightly charred, juicy and tender.
Cooking Style: Smoker
Cooking Time: 5-6 hours
1.5kg Pork collarbutt, cut into 3 equal pieces
1/3 cup Hoisin
1/4 cup soy sauce
1/4 cup honey
1/4 cup port wine or Chinese cooking wine or sherry
1 teaspoon five spice powder
1 1/2 tablespoons brown sugar
Couple drops red food colouring
- Mix all marinade ingredients together well.
- Reserve 1/4 cup marinade then coat pork well with the rest of marinade.
- Marinade pork over night in fridge, turning occasionally.
- Hang pork on hanging racks, smoke indirect with apple smoke at 120c (250f) glazing with extra marinade occasionally until internal temperature reaches 60c (140f),
- Brush on final glaze with marinade with added extra honey then switch to direct heat until internal of 73c (165f).
- Allow to rest before slicing and serving.