I love hoisin! I mix it with plum sauce and call it PLOISIN. Great for dipping crab wontons.
spicy chinese chicken - Page 2
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Sorry it took so long to get back I have been without a PC for weeks.
This Marinade will work with Butts, Loin or Ribs...just apply the various Time, Temperature and desired Internal Temps for the type of meat you are using. The Chinese don't typically Smoke Pork, it gets roasted...BUT...A mild wood like Oak would be appropriate since wood fired ovens are common in China.
Chinese Roast Pork/Rib Marinade
1C Soy Sauce
1/2C Brn Sugar or Honey*
1C Shaoxing Wine or Sherry
1C Hoisin Sauce
1tsp 5 Spice Powder, McCormick is good, Asian market brands are better
1-2Tbs Red Food Coloring
2Tbs Grated Fresh Ginger
2tsp Crushed Garlic
2Tbs (2ea) Fine minced Scallion
Combine all and Marinate Pork 24-48 hours for Roasts and 8-12 hours for Ribs...Note: too long on ribs and you risk losing the PORK flavor.
For a Basting / Foiling / Finishing sauce...Boil the marinade and use as desired.
* Edited from 1C to 1/2C
Thanks so much, I can't wait to try this out