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:
- Cut pork shoulder into 3 similar size steaks; set aside. (Do not trim any excess fat.)
- 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.
- 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 a metal rack on top. Place pork steaks on rack, leaving as much space as possible between 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 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.
- 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!
Servings: 6 people
Calories: 600kcal
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.