Char Siu round two

[myownidaho]

I picked up a large 6.5# half pork loin yesterday for under $12. I was going to split it and do Char Siu and stanky jerky but changed my mind and went all in on bbq pork. I’ll pick up another one for jerky.

I used one of dirtsailor’s recipes.

6.5# pork loin
9.5 tbsp molasses
9.5 tbsp honey
9.5 tbsp hoisin
6.5 tsp oyster sauce
9.5 tbsp soy sauce
6.5 tbsp Chinese rice wine
1.5 tsp white pepper
3.25 tsp 5 spice powder
3.25 tsp sesame oil
20 drops red food coloring

Mixed all ingredients, brought them to a simmer on the stove and added to the pork once cooled. Into the fridge and into the smoker tomorrow!

 

[SmokinAl]

Great start!
Bet it's gonna be good!
Al

 

[Laftpig]

Myownidaho

This is a great recipe very similar to what I make. I cut them into riblet size just like you get from Chinese restaurants. I use any pork I have left over; works great with beef also. I take some and make BAKED CHAR SUI BAO with them. It’s just chopped up and put in a sweet bun. A prior post has a different recipe that uses different meat in the buns. Everything is fantastic tasting.

Found the post
Runzas! Or Bierocks to some

 

[myownidaho]

Yeah, that worked. Into the smoker on cherry and pecan at 170 for three hours, then cranked up to 250 to finish. I hit 142 at exactly four hours and pulled it at 147 at four and a half hours.

Kale saute’d with onions and garlic, finished with balsamic and red wine vinegar, and jasmine rice on the side.

The flavor is right there and pulling at 147 kept the meat moist. I now have a pile for the freezer. Thank you Case for a great recipe.