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Maplewood Smoked Pork Shoulder with Char Siu glaze

Maplewood Smoked Pork Shoulder with Char Siu Glaze

Shared by: Chef Eva Chin

Char siu has been such a staple in my family growing up. Whenever there was a special occasion to celebrate, my family would always pick up a few pounds of char siu from our favourite local HK BBQ master. Sticky, sweet, and savoury barbequed pork – what a treat!

Prepping Time:

20 minutes

Cooking Time:

2 hours

# of Servings:

Serves 4-6

Prepping Time:

20 minutes

Cooking Time:

2 hours

# of Servings:

Serves 4-6

Ingredients:

  • 2 lb (1 kg) boneless Ontario pork shoulder roast
  • 1/4 cup (60 mL) Chinese white sesame paste
  • 1/4 cup (60 mL) Chinese sweet bean paste
  • 1/4 cup (60 mL) red bean curd paste
  • 4 tbsp (60 mL) granulated brown sugar (demerara or turbinado)
  • 4 tbsp (60 mL) soy sauce
  • 4 tbsp (60 mL) hoisin sauce
  • 3 cloves garlic, finely grated
  • 4 tsp (20 mL) sea salt
  • 1 tbsp (15 ml) five spice powder
  • 4 tbsp (60 mL) maple syrup
  • 4 tbsp (60 mL) maltose
  • 1 tbsp (15 mL) hot water

Cooking instructions:

  1. Cut pork shoulder into 3 similar size steaks; set aside. (Do not trim any excess fat.)

  2. In a blender, combine sesame paste, sweet bean paste, bean curd paste, sugar, soy sauce, hoisin sauce, garlic, salt and five spice powder. Blend until smooth; reserve half of the marinade.

  3. Rub remaining half of the marinade all over the pork steaks and cover with plastic wrap. Refrigerate marinated pork steaks and reserved marinade overnight.

  4. Preheat oven to 475ºF (246ºC). Line a baking sheet with foil and place a metal rack on top. Place pork steaks on rack, leaving as much space as possible between each steak to enhance caramelization.

  5. Roast for 10 minutes. Reduce oven to 375ºF (190ºC). Roast for another 10 minutes. Turn pork steaks over and return to oven. Roast for 40 minutes.

  6. Glaze: Meanwhile, whisk together reserved marinade with maple syrup, maltose and hot water. Baste pork steaks with glaze all over both sides. Roast for 10 minutes. Remove from oven and let cool completely.

  7.  Set smoker or grill on indirect heat with smoking chips to 140ºF (60ºC). Smoke steaks for 1 hour before slicing to serve.

A champion of sustainability, Eva practices whole animal cuisine, rotating her menus to feature dishes made from all of the edible elements of every animal.

Nutritional Information

The following nutritionals are based on one (1) serving:

Calories: 600

Protein: 36g

Sugar: 39g

Fat: 28g

Saturated Fat: 9g

Cholesterol: 110mg

Sodium: 1910mg

Calcium: 225mg

Carbohydrates: 50g

Fibre: 2g

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Pork Shoulder with Char Siu Glaze

Char siu has been such a staple in my family growing up. Whenever there was a special occasion to celebrate, my family would always pick up a few pounds of char siu from our favourite local HK BBQ master. Sticky, sweet, and savoury barbecued pork - what a treat!
Prep Time20 mins
Cook Time2 hrs
Marinade12 hrs
Total Time14 hrs 20 mins
Course: Main Course
Cuisine: Cantonese, Chinese
Keyword: Authentic Char Siu, BBQ Chinese Pork, Cantonese Pork, Char Siu, Char Siu Glaze, Pork Shoulder, Smoked Pork Shoulder
Servings: 6 people
Calories: 600kcal
Author: Ontario Pork, Chef Eva Chin

Ingredients

  • 2 lbs boneless Ontario pork shoulder roast
  • ¼ cup Chinese white sesame paste
  • ¼ cup Chinese sweet bean paste
  • ¼ cup red bean curd paste
  • 4 tbsp granulated brown sugar (demerara or turbinado)
  • 4 tbsp soy sauce
  • 4 tbsp hoisin sauce
  • 3 cloves garlic, finely grated
  • 4 tsp sea salt
  • 1 tbsp five spice powder

Glaze

  • 4 tbsp maple syrup
  • 4 tbsp maltose
  • 1 tbsp hot water

Instructions

  • Cut pork shoulder into 3 similar size steaks; set aside. (Do nottrim any excess fat.)
  • In a blender, combine sesame paste, sweet bean paste, bean curdpaste, sugar, soy sauce, hoisin sauce, garlic, salt and five spice powder.Blend until smooth; reserve half of the marinade.
  • Rub remaining half of the marinade all over the pork steaks and cover with plastic wrap. Refrigerate marinated pork steaks and reserved marinade overnight.
  • Preheat oven to 475ºF (246ºC). Line a baking sheet with foil and place ametal rack on top. Place pork steaks on rack, leaving as much space as possiblebetween each steak to enhance caramelization.
  • Roast for 10 minutes. Reduce oven to 375ºF (190ºC). Roast for another 10 minutes. Turn pork steaks over and return to oven. Roast for 40 minutes.
  • Glaze: Meanwhile, whisk together reserved marinade with maplesyrup, maltose and hot water. Baste pork steaks with glaze all over both sides.Roast for 10 minutes. Remove from oven and let cool completely.
  • Set smoker or grill on indirect heat with smoking chips to 140ºF(60ºC). Smoke steaks for 1 hour before slicing to serve.

Notes

Tip: Best to find these Asian ingredients in your local Asian supermarket, for example, T& T.

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