Char Siu aka Chinese Barbecue Pork

That pork looks awesome Dave.  I am just south of you in Federal Way.  We have a local asian market that sells that seasoning, will have to definitely give it a try for mondays smoke.  Might even try it on chicken.

Thank you Dave for the kind words, I hope you find everything you need.

Gene

What a GREAT post, Dave!  Thanks for taking the time to try this out.  I've never gotten what the extra red color is supposed to be for. I think I may try that mix anyway.  This is a Cantonese char siu marinade that I have used a lot.  I would get either a tenderloin or loin chops, and was doing them in the oven.  Haven't tried this in the smoker yet, but it's on the list!

2 Tbsp Hoisin sauce

4 Tbsp Ketchup

4 Tbsp sugar

1 Tbsp DARK soy (check asian grocery)

1 Tbsp dry sherry

1-2 cloves minced garlic

It seems like a lot of sugar, but this never seemed too sweet. hmm.

The recipe says to cut the meat into 4 x 2 " strips, but I usually used thick loin chops or cuts like yours. Marinate 4 hours to overnight. Bake in a 375 degree oven on a rack in a foil-lined pan, turning once or twice, 45 min or until done. 

This doesn't come out looking like "restaurant" bbq pork. It's dark and a bit sticky. Freezes well. I used to make it to put in steamed buns. 

Char Siu is typically grilled (or done under a broiler), but a key characteristic is the glaze. You baste it with the marinade a few times during cooking and then glaze it at the end, so you might want to glaze it and throw it on the grill to finish it. 

Seriously though, if you're going to go to the trouble to make Char Siu make the marinade yourself; it's just your standard chinese sauces (hoisin, oyster , soy, garlic, sugar, etc) with some red food coloring. There are recipes everywhere and you can't really mess it up . I've never had it come out bad. I promise you that chinese restaurants aren't smoking their pork for half a day.