If you’ve never heard of it, you absolutely must try this, it’s the best char siu recipe and done on the a great pit, the Pit Barrel Cooker. Slightly sweet with savory and every mouthwatering taste in between will have your family begging you for more of this cook…
- Pork meat (traditionally sliced pork neck or shoulder)
- 1/4 Cup Brown Sugar
- 2 Tbsp Honey
- 2 Tbsp Hoison Sauce
- 2 Tbsp Soy Sauce
- 1 tsp Five Spice
- 1 Tbsp Rice Wine
- 1 thumb Ginger (minced)
- 3 Garlic Cloves (minced)
- 1 Shallot (minced)
- 1 tsp Sesame Oil
- 2 Cubes Fermented Red Tofu
- 1 Tbsp Honey
- 1 Tbsp Water
- 1 tsp Soy Sauce
- 1 tsp Hoison Sauce
Best Char Siu Recipe On The Pit Barrel Cooker
The main part of any Char Siu recipe is the marinade. Get a large bowl and mix all of the ingredients (Brown Sugar, Honey, Hoison Sauce, Soy Sauce, Five Spice, Rice Wine, Ginger, Garlic Cloves, Shallot, Sesame Oil and Fermented Red Tofu Cubes).
Break down the larger ingredients with a fork, and mix the marinade well.
Place the sliced pork in a food grade zip lock bag. Then pour in the marinade, seal and gently massage the bag to get the meat completely covered.
Marinate in your refrigerator for at least 4 hours (preferably overnight).
Get your Pit Barrel Cooker hot and smoking, and hang the pork strips over the fire using the provided hooks.
Cook for about 90 minutes. When the meat is just about done, remove from heat, and apply the glaze. Then hang the strips back on the PBC for 10 minutes, allowing the glaze to set.
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