It is spring. It is supposed to be warmer, right? The why did it snow while I was doing this smoke? Oh well, the food was good.
I had seen an episode of Diners, Drive Ins and Dives a while ago and one of the dishes was Char Siu Pork cooked over open coals. It looked delicious. I thought it would be perfect for the mini.
I started by making a marinade:
125 ml (1/2 cup) soy sauce
30 ml (2 tablespoons) hoisin
3 ml (½ teaspoon) five spice
5 ml (1 teaspoon) sriracha
250 ml (1 cup) brown sugar
5 ml (1 teaspoon) red food colouring
I mixed it all until the sugar was dissolved.
Normally Char Siu is made from a whole pork shoulder that has been cut into long strips of meat with the grain. I had found a pork shoulder roast on sale for a great price but it meant long strips were out of the question. So, I did chunks that were about 2 inches square. I put these in the marinade overnight, stirring from time to time.
The next day, I fired the WSM mini up to 300 F with a chunk of pecan and no deflector below the meat. I cooked it to an internal temperature of 110 F and then turned it.
I cooked it to an internal temperature of 170 F. It took about 45 minutes in all.
I put them under foil for 10 minutes to rest while I made some vegetable chow mein.
The Verdict
Wow! This is delicious. This is easy. This is definitely going to be made frequently. There is a nice sweet glaze and the slight licorice flavour of the five spice just sets it off. I just love this dish.
Disco
I had seen an episode of Diners, Drive Ins and Dives a while ago and one of the dishes was Char Siu Pork cooked over open coals. It looked delicious. I thought it would be perfect for the mini.
I started by making a marinade:
125 ml (1/2 cup) soy sauce
30 ml (2 tablespoons) hoisin
3 ml (½ teaspoon) five spice
5 ml (1 teaspoon) sriracha
250 ml (1 cup) brown sugar
5 ml (1 teaspoon) red food colouring
I mixed it all until the sugar was dissolved.
Normally Char Siu is made from a whole pork shoulder that has been cut into long strips of meat with the grain. I had found a pork shoulder roast on sale for a great price but it meant long strips were out of the question. So, I did chunks that were about 2 inches square. I put these in the marinade overnight, stirring from time to time.
The next day, I fired the WSM mini up to 300 F with a chunk of pecan and no deflector below the meat. I cooked it to an internal temperature of 110 F and then turned it.
I cooked it to an internal temperature of 170 F. It took about 45 minutes in all.
I put them under foil for 10 minutes to rest while I made some vegetable chow mein.
The Verdict
Wow! This is delicious. This is easy. This is definitely going to be made frequently. There is a nice sweet glaze and the slight licorice flavour of the five spice just sets it off. I just love this dish.
Disco
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