Char Siu

Name: Char Siu
Cuisine: American
Ingredients: 8 lbs pork shoulder, sliced 1 in thick; 1 cup sugar; 1 cup soy sauce; 1 jar kikkoman hoisin sauce; 1/2 cup dry sherry; 2 Tbsp toasted sesame oil; 1/2 tsp white pepper; 2 tsp Chinese five spice powder; 2 Tbsp ginger, grated; 2 Tbsp garlic, grated; 1/2 cup ketchup; 2/3 cup honey

Lance Wilson @lance_wilson

Nyack, NY

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.

Lance Wilson @lance_wilson

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Ingredients

8 lbspork shoulder, sliced 1 in thick
1 cupsugar
1 cupsoy sauce
1 jarkikkoman hoisin sauce
1/2 cupdry sherry
2 Tbsptoasted sesame oil
1/2 tspwhite pepper
2 tspChinese five spice powder
2 Tbspginger, grated
2 Tbspgarlic, grated
1/2 cupketchup
2/3 cuphoney

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Steps

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.