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!
4tbspgranulated brown sugar (demerara or turbinado)
3clovesgarlic, finely grated
1tbspfive spice powder
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.
Tip: Best to find these Asian ingredients in your local Asian supermarket, for example, T& T.
This recipe is brought to you by Ontario Pork. Support local. Buy local. Look for the logo in store.