We bought B a pellet smoker for Father’s Day and almost every weekend since we have had some combination of meats/seafood slow roasting in the smoky love tank. If Boston Butt Pork Roast is on sale, we’re buying it. Just so happens, we scored an 11 lb. roast. Mind you we are two people and that’s a lot of pork. So we decided to divide and conquer. One pound for me to make Char Siu, a 5 lb. roast for the smoker and a 5 lb. roast for the freezer.
Char Sui is Chinese BBQ Pork. Don’t let the word BBQ fool you. This isn’t your typical southern pulled pork BBQ (albeit we love that). No, the flavors and cooking method for Char Sui is quite different. And the results…phenomenal. Juicy, melt-in-your-mouth pork infused with a sweet & sticky marinade. Let us not pass over what makes Char Sui dreamy good. Crispy. Pork Fat. Rules!!
Recipe Note: depending on what kind of pork roast you begin with, you’ll want to cut 3-4 slabs to put into the marinade. We got three out of our roast that were each about 1-inch thick and maybe 3-inches X 5-inches in overall size. Once fully cooked, we further cut each slab into 1/2-inch cross-sections.
Ingredient Note: Once we got home with our ginormous pork butt, we weren’t going back to the grocery store. So when we realized we probably needed Hoisin Sauce and Chinese 5-Spice Powder…we improvised. Our ingredient list yielded the right balance of sweet and spice. Feel free to improvise.
You’ll want to serve your Char Sui with white rice or perhaps our Shrimp Fried Farro.
- 1 lb. Boston Butt Pork Roast, cut into slabs about 1-inch thick; about 3-inches X 5-inches.
- 2 Tbl. soy sauce
- 2 Tbl. maple syrup
- 1 Tbl. ketchup
- 1 Tbl. sriracha sauce
- 1 Tbl. rice wine vinegar
- 1 Tbl. honey
- ¼ tsp. cinnamon
- ¼ tsp. garlic powder
- ¼ tsp. ground ginger
- ⅛ tsp. ground clove
- ⅛ tsp. ground star anise
- Combine sauce ingredients and pour into a zip top bag. Add pork and marinate overnight in the refrigerator; or for at least 4 hours.
- Preheat oven to 350 degrees. Line shallow rimmed baking sheet with foil. Place a wire rack in pan and lay pork slabs on rack. Bake for 20 minutes.
- Meanwhile, pour marinade into a small saucepan and bring to a boil for one minute. Remove pork from oven after 20 minutes; turn over pieces. Baste with char sui sauce. Return to oven for an additional 20 minutes.
- Remove from oven and slice each slab into ½-inch slices.
- Delicious served with white or fried rice.
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