some pork butt char siu

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cksteele

Smoking Fanatic
Original poster
Aug 11, 2016
342
142
Hamiltion Ontario
i had about a 3 lbs piece  of porkbutt  left from making  sausage. So i was wondering what am i gonna do with this so i decided  to do some  Chinese BBQ char siu   mixed up the marinade  then cut the porkbutt into 4 pieces.  Let them in the marinade for about 5  hours  then cooked them up the the old stickburner  at 295-300 for about 2 1/2 hours  flipping and basting the meat every 30 min after 1st hour, till internal temp on the meat  was about 185 190.  Then rested it and sliced it up  wow was it good  the seasoning was phenomenal plus the addition of the hickory smoke was so good served it up with coleslaw  and collard greens definitely be doing this again

 




 
Looks great all plated up, I like to experiment  with left over cuts and trimmings...
 
this is the recipe  i used 

3 pounds boneless pork butt, cut into 4 sections lengthwise

2/3 cup soy sauce

1/3 cup hoisin sauce

1/2 cup honey

1/3 cup brown sugar

1/2 cup Chinese rice wine (can sub sake, or dry sherry)

1/3 cup ketchup

4  garlic cloves, crushed

1 teaspoon five-spice powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1/8 teaspoon pink curing salt, optional

1 or 2 teaspoons red food colouring,

Kosher salt to season pork before grilling
 
 
this is the recipe  i used 

3 pounds boneless pork butt, cut into 4 sections lengthwise

2/3 cup soy sauce

1/3 cup hoisin sauce

1/2 cup honey

1/3 cup brown sugar

1/2 cup Chinese rice wine (can sub sake, or dry sherry)

1/3 cup ketchup

4  garlic cloves, crushed

1 teaspoon five-spice powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1/8 teaspoon pink curing salt, optional

1 or 2 teaspoons red food colouring,

Kosher salt to season pork before grilling
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Wow! points for sure. Ill add this to my short list of things to try. Thanks for posting the recipe!​ Seriously though, the color looks out of this world perfect, and I'm sure they were AMAZING.
 
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