Char Siu (Chinese BBQ Pork)

“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

1. 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
2. Cook and stir until just combined and slightly warm
3. 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
4. Marinate pork in refrigerator for 2 days
5. Preheat an Big Green Egg or other grill to 280°F
6. Add a small container of water into the grill to add a bit of moisture
7. We added several pieces of mesquite for some smoke flavor
8. Remove pork from marinade and shake to remove excess liquid
9. Flip the pork every 20 minutes and baste with the remaining sauce
10. Keep doing doing this until your internal temperature reaches 145°F
11. Slice thinly across the grain, and serve with hot Chinese mustard and ketchup

bon appetit