NW Dave's suggestion for my Char Siu recipe has generated a few PM's.
Here's the recipe for all of you that might want to try it, those that received a PM will see I just copied and pasted and changed the pertinent geographical info (it got kinda busy for awhile here). LOL
I used pork butt, but I sure it would work with any cut of pork and thanks Dave for the chicken idea, that will be something new for me to try.
I would be happy to share the Char Siu recipe with you.
Here's my Char Siu, it's Cantonese style because that is the style of Chinese cooking I grew up with in California.
1 pound pork shoulder cut into 1 1/2" x 1/2" strips (smaller pieces=more marinade)
1 1/2 Tbls maltose
1 1/2 Tbls honey
1/1/2 Tbls Hoisin sauce
1 Tbls Rosewater wine
3 dashes white pepper
a couple of drops of red food coloring (I leave this out, it doesn't affect the taste)
1/2 tsp Chinese five spice
1/2 tsp Sesame oil
Combine all ingredient, except sesame oil, in a saucepan and heat to 180°, remove from heat and stir in sesame oil, allow to cool to room temp.
When cool place in baggie with pork and marinate over night.
When I first started making this I had so many requests for it that I made up to 3 pounds at a time, all I did is just multiply the recipe by three, so if you want to make more than one pound just multiply by the pounds of pork you are using.
You can buy the maltose and rosewater wine in a Chinese specialty store (they are staples in Chinese cooking), around here we have one on every corner, I don't know what you might have in your area.
The maltose is super sticky, I nuke it in the microwave 15 seconds to make it more manageable (you'll see), I use my Thermapen for heating to 180° because the honey breaks down after that and the rosewater loses it's delicate flavor. When it's time to cook I just take it out of the baggie, no rinsing and cook, most of the sweetness cooks out and leaves the flavor of the other ingredients, at first I smoked it, then I cooked it in the smoker without smoke (authentic Char Siu isn't smoked, just BBQ'd), then I became impatient and Q'd it on the Genesis, if you do it this way, be sure and grill it indirect, ...direct grilling produces small lumps of carbon, I cook to an internal of 140°-145° (now I read that this temp has been approved).
This recipe is super simple and super easy, everyone that has tried my Char Siu has really liked it and suggested I should sell it, I just don't have the time, ...they cook it Saturday night and sell it Sunday mornings by the tons at the farmer's market.
I hope you enjoy it.