“Char” does translate to charred, rather “char siu” literally means fork roast – ‘Char’ meaning fork and ‘siu’ being roast. The traditional cooking method for Chinese BBQ Pork was skewering long strips of seasoned pork with long-twined forks and placed over a fire, much like roasting a hot dog. We grilled a thoroughly marinated pork roast over indirect charcoal in the Big Green Egg. Our marinade features the Radd Cooking twist, the addition of a few tablespoons of Bayern Brewing’s Amber Ale and Sriracha for some pleasant tingling heat.
Details and images at http://ift.tt/2bAbN7s
Ingredients
- 1 pork roast, boneless
- 2 TBSP Bayern Brewing Amber Ale
- ½ cup soy sauce
- ½ cup ketchup
- 1/3 cup brown sugar
- ¼ cup Chinese rice wine
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup Sriracha
- 2 TBSP hoisin sauce
- Black pepper, to taste
Instructions
- Stir amber ale, soy sauce, sriracha, ketchup, brown sugar, rice wine, garlic powder, onion powder, black pepper, and hoisin sauce together in a saucepan over medium-low
- Cook and stir until just combined and slightly warm
- Pour the marinade into sealable container with the pork roast, squeeze air from the bag, and seal. Ensure that all of the pork is coated by the marinade
- Marinate pork in refrigerator for 2 days
- Preheat an Big Green Egg or other grill to 280°F
- Add a small container of water into the grill to add a bit of moisture
- We added several pieces of mesquite for some smoke flavor
- Remove pork from marinade and shake to remove excess liquid
- Flip the pork every 20 minutes and baste with the remaining sauce
- Keep doing doing this until your internal temperature reaches 145°F
- Slice thinly across the grain, and serve with hot Chinese mustard and ketchup
Submitted August 24, 2016 at 04:16AM by RadleyIce http://ift.tt/2bgdhy8 recipes
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