Char Siu
Taken from cooks illustrated with liberties. I smoke the pork in a smoker instead of steaming in the oven at 300F. The ketchup, while untraditional, gives a nice finished mahogany color to the final pork and is full of sugars that carmelize.
Char Siu
Taken from cooks illustrated with liberties. I smoke the pork in a smoker instead of steaming in the oven at 300F. The ketchup, while untraditional, gives a nice finished mahogany color to the final pork and is full of sugars that carmelize.
Cooking Instructions
- 1
Combine the sugar, soy, hoisin, spices, ginger, garlic, sherry, oil.
- 2
Divide the sauce in half.
- 3
Places the pork in a large ziplock and cover in one half of the marinade. Marinade 4 hours to over night.
- 4
Remove the pork from the marinade and smoke at 225 to 250 for 4-5 hours.
- 5
Add the ketchup and honey to the other portion of marinade.
- 6
On a wire racked inserted into a baking tray, lay the smoked pork out in a single layer.
- 7
Turn the overhead broiler on in your oven. Do NOT use a drawer broiler.
- 8
Brush with the reserved sauce and broil 5 minutes until the surface is bubbling and mahogany in color. Feel free to layer the sauce on as it broils. Repeat on the other side.
- 9
Serve sliced with extra sauce or chop and make char siu bao.
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