Mouthwatering Pork Off the Grill!

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Make Mouthwatering Pork Off the Grill!

This is a classic Chinese barbecue dish of grilled pork with a sweet, lacquered exterior, and one of the world’s most satisfying comfort foods. This, with a mound of fluffy steamed rice and a mix of vegetables is perfection!  It’s often cooked in the oven but with some careful manoeuvring, can be done on the barbecue with great results. If you enjoy chilli heat, try adding a tablespoon of chilli flakes to the marinade as they will work well with the sweetness.

Char Sui Pork

Serves 4

Total time:  45 minutes, plus overnight marinating time

Ingredients

Pork

2 lbs of pork shoulder, cut into three 'steaks' (you can use pork fillet but be aware it may dry out on the barbecue)

Char Siu Marinade

2 tbsp of honey

1 tbsp of sugar

4 tbsp of hoisin sauce

2 tbsp of dark soy sauce

1 tbsp of light soy sauce

2 tbsp of rice wine

1 tsp sesame oil

4 garlic cloves, grated

1 tsp Chinese five-spice powder

Preparation

Mix all the marinade ingredients together, then set aside 5 tablespoons into a separate bowl (you will use this to baste the meat as it is cooking).

Pour the remaining marinade over the pork, making sure it is well-coated. Cover and refrigerate, overnight if possible

Remove the meat from the fridge then set up the barbecue for indirect cooking (heat on  one side and off on the other). The best way to cook char siu is by skewering the meat onto 2 long skewers per steak, removing the grill from your barbecue and resting the skewers on the edges. You don’t want the marinade to come into contact with the grill due to the high sugar content, as it will stick, burn and become bitter

Cook the char siu for 20 minutes, turning and basting frequently, or until a temperature probe reads 156°F when inserted in the center. 

Plating/Presentation

Allow to rest, slice and serve, drizzled with any juices which have accumulated on the plate. Fluffy white rice would be delicious with this dish along with a quick stir fry of red and green peppers, onions, mushrooms and broccoli.

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