Char Siu Chinese Barbecued Pork

Last week was Chinese New Year and this is a holiday that I always celebrate with my family.  We don't usually do any big celebration but it's a another reason to get together with the entire family.  Last year I brought this pork for the big family supper and it was very well received so I think that this may be a new little tradition of mine.

For those who are not familiar with Char Siu, it is slow roasted pork that is commonly found in the Chinese market.  The meat has a juicy and tender texture and the exterior has a delicious sweet glaze. The homemade version of this recipe makes use of a boneless pork butt which has nice fatty bits which give it good flavour and texture.  The pork is marinated in wonderful Asian flavours and adding in that liquid smokes gives it that barbecue taste.  The cooking times of the pork may vary based on the size of the pieces that are cut.  I tend to cook it for around 35-40 minutes total before broiling it to give it that nice charred exterior.  It's great on its own with a spread of other Chinese food but for those who prefer serving it as a main, it's great over a bed of rice with a side of Chinese broccoli.  Any leftovers reheat nicely and any extras can be thrown into a fried rice!

I trimmed the bone and the excess fat from the my pork butt to make it "boneless".

This is the final product after it's been glazed in the yummy sauce and slightly charred from the broiler.

Chinese Barbecued Pork
Serves 6

Ingredients
4 pound boneless pork butt (Boston butt), cut into 8 strips and excess fat removed
1/2 cup sugar
1/2 cup soy sauce
6 tablespoons hoisin sauce
1/4 cup dry sherry
1/4 teaspoon ground white pepper
1 teaspoon Chinese five-spice powder
1 tablespoon toasted sesame oil
2 teaspoons liquid smoke
2 tablespoons grated fresh ginger (from 4-to 6-inch piece)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1/4 cup ketchup
1/3 cup honey

Using fork, prick pork 10 to 12 times on each side.  Place pork in large plastic zipper-lock bag.  Combine sugar, soy, hoisin, sherry, pepper, five-spice powder, sesame oil, liquid smoke, ginger, and garlic in medium bowl.  Measure out 1/2 cup marinade and set aside.  Pour remaining marinade into bag with pork.  Press out as much air as possible; seal bag.  Refrigerate for at least 30 minutes or up to 4 hours.

While meat marinates, combine ketchup and honey with reserved marinade in small saucepan.  Cook glaze over medium heat until syrupy and reduced to 1 cup, 4 to 6 minutes.

Adjust oven rack to middle position and heat oven to 300 degrees.  Line rimmed baking sheet with aluminum foil and set wire rack on sheet.

Remove pork from marinade, letting any excess drip off, and place on wire rack.  Pour 1/4 cup water into bottom of pan.  Cover pan with heavy-duty aluminum foil, crimping edges tightly to seal.  Cook pork for 20 minutes.  Remove foil and continue to cook until edges of pork begin to brown, 40 to 45 minutes (I cooked it for a total of 35-40 minutes total before broiling it).

Turn on broiler.  Broil pork until evenly caramelized, 7 to 9 minutes.  Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3 to 5 minutes.  Using tongs, flip meat and broil until other side caramelizes, 7 to 9 minutes.  Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3 to 5 minutes.  Cool for at least 10 minutes, then cut into thin strips and serve.

Source: barely adapted from Cook's Illustrated