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Featured Pork Char Sui (Chinese BBQ pork

Discussion in 'Pork' started by ofelles, Jul 7, 2019.

  1. ofelles

    ofelles Smoke Blower SMF Premier Member

    Made some Pork Char Sui yesterday made with a butt on the YS640
    upload_2019-7-7_10-48-5.png
    upload_2019-7-7_10-48-47.png
    here's a bite
    upload_2019-7-7_10-49-40.png
    Sorry no picture but matched it with some Smoky Shoyu-Flavored Corn & Bacon rice.
    Very good.
     
    squatch, burgerbob, texomakid and 4 others like this.
  2. 2008RN

    2008RN Smoke Blower

    That looks fantastic! do you have a recipe or a link to point me in the right direction.
     
    JC in GB likes this.
  3. JC in GB

    JC in GB Smoking Fanatic

    Love Chinese BBQ pork. Nice job.
     
  4. ofelles

    ofelles Smoke Blower SMF Premier Member

    @2008RN Here ya go, enjoy

    Char Siu Pork


    used hickory pellets 7-7-19

    Ingredients:
    • 8 pounds boneless pork shoulder, well-trimmed
    • 12 cloves garlic, minced
    • ½ cup fresh ginger, minced
    • ⅜ to ¾ cup sugar
    • 2¼ teaspoon Chinese five-spice powder
    • 1⅛ cups Hoisin sauce
    • ⅜ to ¾ cup honey
    • ½ cup Shaoxing rice wine or dry sherry
    • ¾ cup soy sauce
    • ⅜ cup black soy sauce
    • ¼ cup sesame oil
    • 2 teaspoons red food coloring (can use beet juice)
    Preparation:

    Slice pork into strips about six" long and 1"-1½" thick.

    Make the marinade by combining and whisking together all the other ingredients. Marinate the pork, covered, in the refrigerator for 6-8 hours, or overnight, turning the pork 2 or 3 times.

    Heat the smoker tot 225°F. Set a water pan on the lower grate (optional). Remove the pork from the marinate and reserve the marinate for basting.

    Set pork on grates leaving space between pieces. Insert a probe in a piece of the pork or two, and set the high alarm to 145°F. Meanwhile heat the reserved marinate to boiling, then keep warm. When alarm sounds (about 45 minutes?) raise temp to 300°F and baste the meat with some of the reserved marinade. Reset alarm for 165°F and cook. When alarm sounds again (another 15-30 minutes?) baste again twice. Continue cooking until temp reaches 170°F to 180°F.

    When the alarm sounds this last time, verify your final pull temperatures with an instant read thermometer in several pieces. When ready, remove the meat from smoker and allow to rest for 10 minutes covered loosely with foil.


    Slice and enjoy! Traditional preparation is slices roughly pencil width. Flavor is intense so thin slices are ideal for a good crust to meat ratio per bite.


     
  5. JC in GB

    JC in GB Smoking Fanatic

    I have a boneless shoulder in the freezer. I am going to give this a try. Looks great.

    JC. :emoji_cat::emoji_cat:
     
    ofelles likes this.
  6. zippy12

    zippy12 Smoking Fanatic SMF Premier Member

    wow this looks fantastic!
     
    JC in GB and ofelles like this.
  7. uncle eddie

    uncle eddie Smoking Fanatic OTBS Member SMF Premier Member

    Awesome idea...big Like!
     
    JC in GB and ofelles like this.
  8. 2008RN

    2008RN Smoke Blower

    Thanks for the recipe, I can't wait to try it.
     
    JC in GB and ofelles like this.
  9. Misplaced Nebraskan

    Misplaced Nebraskan Smoking Fanatic SMF Premier Member

    [​IMG]


    Man do those look good! Bookmarked for sure! Thank you.

    Like!
     
    JC in GB and ofelles like this.
  10. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    One of my favourite dishes and yours looks perfect! Big like!
     
    JC in GB and ofelles like this.
  11. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    Man that looks great!!! Thx for posting the recipe. Going to try that for sure. Point.
    Congrats on the carousel ride.
     
    JC in GB and ofelles like this.
  12. Looks good :emoji_sunglasses:
     
    ofelles likes this.