Char Siu - Asian roast pork

[Brett-EDH]

Pork shoulder cut into approximately 12 ounce pieces. Marinated in a secret blend (butt, no pun intended, I’ll share it if you want it) for 24 hours.

Indirect grilled at 400° for 15 mins, seared over direct coals while flipping for 5 minutes, then back to indirect while being basted by thinned honey.

Target done temp is 145°. - see bottom post for more time and method deets: https://tvwbb.com/threads/char-siu-asian-roast-pork.88223/post-988167

 

[JohnTak]

Wow, you are a very interesting and versatile bbq chef!

 

[Brett-EDH]

Wow, you are a very interesting and versatile bbq chef!

Thank you, John. I enjoy cooking very much. It keeps me sane.

 

[Mark Silver]

I would like your “secret” recipe. I can keep it a secret. It’s the others I tell it to that can’t!

 

[Brett-EDH]

I would like your “secret” recipe. I can keep it a secret. It’s the others I tell it to that can’t!

4 lbs pork butt cut into large chunks - 4# yields around 5-7 chunks

3 tbs oyster sauce

1 tbs dark soy sauce

1/2 tbs blk pepper

1/2 tbs salt - omit if you don’t want more salt in this recipe due to the soy sauces

1/4 cup soy sauce

4 tbs sherry

1/2 tbs ginger powder

1/2 cup packed brown sugar

1 tsp white pepper

1 tsp ground coriander

1 tbs 5 spice powder

Drops red food color - optional - add only if you must have red pork like in a Chinese restaurant

1/4 cup oil

glaze
1/2 cup honey thinned with hot water so it flows easily to baste during the last 15 mins of cook on indirect heat.

hopefully the previous above post explains the method. I do like to char the pork chunks right before pulling them off the grill. The caramelizing of the honey glaze adds a nice flavor to the finished pork. But work quickly as sugar burns really fast.

i know you won’t share this with everyone. It’s our secret

 

[Brett-EDH]

One note, when the meat is is chunks, I use a fork and pierce the meat, a lot, like a really a lot, to help the marinade penetrate. You could use a jaccard or steel tines tenderizer to get the same result. But you must pierce the meat many, many times. Otherwise the marinade will not penetrate and only remain the surface.

 

[Michael Richards]

One note, when the meat is is chunks, I use a fork and pierce the meat, a lot, like a really a lot, to help the marinade penetrate. You could use a jaccard or steel tines tenderizer to get the same result. But you must pierce the meat many, many times. Otherwise the marinade will not penetrate and only remain the surface.

Brett,
This leads me into to the biggest thought I have with this beautiful looking cook! How tender does the meat turn out? This has been a summer of using the pork shoulder for as many different application as I can and I am loving to learn it's versatility. However, the only true higher heat application I have used was in the making of Filipino Style Pork Skewers this summer using thin sliced ribbons of pork shoulder meat. At that higher heat they turned out tender, chewy and amazing. I am wondering how does the cut of a pork shoulder do cooked that short of time in those big of pieces. Does it get to that great tender/chewy point in such a quick cook? I am guessing that tendering the meat and then marinating it are keys in the meats tenderness?
Awesome cook. I love seeing your posts and cooks!

 

[Brett-EDH]

Brett,
This leads me into to the biggest thought I have with this beautiful looking cook! How tender does the meat turn out? This has been a summer of using the pork shoulder for as many different application as I can and I am loving to learn it's versatility. However, the only true higher heat application I have used was in the making of Filipino Style Pork Skewers this summer using thin sliced ribbons of pork shoulder meat. At that higher heat they turned out tender, chewy and amazing. I am wondering how does the cut of a pork shoulder do cooked that short of time in those big of pieces. Does it get to that great tender/chewy point in such a quick cook? I am guessing that tendering the meat and then marinating it are keys in the meats tenderness?
Awesome cook. I love seeing your posts and cooks!

Thank you, Michael. The chunks are very tender and when sliced, the sliced pieces are juicy and flavorful. The real key to cooking this version is your done temp. 145°F is very key to being the done temp AND indirect heat for the majority of the cook.

You’re only using direct heat to add a little char, which is mostly a texture component and the final char/direct heat is to change the flavor of the honey glaze.

Without charring the honey glaze ever so lightly, IMO, the glaze is quite sweet. Now some people like sweet, but I really like what fire does to honey when it’s cooked. The flavor becomes more caramel-like and allows the salty/sweet yin yang to play against each other.

IDK if you can download my pics which would enable you to zoom in and inspect the meat for more visual detail. PM me your email address and I ca send you the actual photos which are shot on my iphone12. The pics are high res enough that you can see the juices and details of what you’re looking for in your own cook.

The key to juicy pork shoulder is indirect heat. This cut of meat renders itself well and is a very versatile cut of pork. I also use it to make ground pork which goes into many other dishes; Ragus, wontons, shu mai, sausage patties and more.

I make this char siu on weeknights because it’s a fast and easy cook and I van get a full meal onto the table in 60 mins or so. And as this dinner cooked last night I concurrently simmered a whole chicken which made a chicken soup stock and the chicken was then pulled for what will be shredded chicken tacos.

LMK if you need anything else. I’ll do my best to reply.

 

[Brett-EDH]

In my readings, I adapted this oven style of cooking to the bbq as a guide for cooking methodology. Basically crashing bbq and oven together as I much prefer cooking on a bbq for flavor and taste than an oven. A lot of my recipes are combining multiple recipes and cooking techniques and adapting them to my grill. I’ve found my Weber Kamado to be the best blend of oven/grill/smoker of any Weber I’ve owned to date. It’s versatility is endless.

Char Siu (Chinese BBQ Pork), Restaurant-Style - The Woks of Life

Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!

thewoksoflife.com

This recipe link was my inspiration for the higher heat method which turned out to be the juiciest char siu I ever made on the bbq.

 

[Brett-EDH]

i think my original post didnt full give full cook times. i only mentioned the start of indirect, then sear then target done temp. here's a more detailed listing of method:

it's 15 min indirect
5 mins on direct while constantly turning the chunks
back to indirect for 20 mins while basting with the glaze, and turning once at 10 mins, then rebaste with glaze, then flash char on direct heat before pulling off the grill

target done temp is 145 degrees F. the key here is target done temp. going over the 145 will begin drying the pork. so be smart on temp management.

and of course, always rest/tent your meat for 10 mins before slicing so the temp settles and the juices stay in the meat, not on your plate.

hope this clarifies my post and instructions. sorry for not being more clear.