Well, as a fan of the red food colored Chinese Char Siu pork I decided it was time to throw some smoke on the recipe. I used the following for my marinade. I added some pineapple juice to the marinade and used that as my mop.
Char Siu marinade
4 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon powdered ginger
2 tbsp Thai chili pepper
1/2 cup hoisin sauce
1/2 cup ketchup
1/2 cup honey
1 tablespoon rice wine
(I left out the red food coloring the restaurants use)
I marinaded the meat over night. It was on the smoker at 2pm
I also had a pot of scalloped potatos, cheese and ham absorbing the smokey flavor too. After approx 5 hours of smoke I pulled and proceeded to rest it for approx 45 mins.
Then, Whalaaaaa
Next, Char Siu ribs :)
Char Siu marinade
4 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon powdered ginger
2 tbsp Thai chili pepper
1/2 cup hoisin sauce
1/2 cup ketchup
1/2 cup honey
1 tablespoon rice wine
(I left out the red food coloring the restaurants use)
I marinaded the meat over night. It was on the smoker at 2pm
I also had a pot of scalloped potatos, cheese and ham absorbing the smokey flavor too. After approx 5 hours of smoke I pulled and proceeded to rest it for approx 45 mins.
Then, Whalaaaaa
Next, Char Siu ribs :)
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