Char Siu Chinese Sweet BBQ Pork

Char Siu ~ Chinese Sweet BBQ Pork on Rotisserie

Marinade:

1 Tbsp Hawaiian salt or coarse sea/kosher salt
1/4 cup soy sauce
4 slices ginger, crushed, peeled and minced fine
1/4 cup warmed honey or maltose
1/4 cup white or brown sugar. Splenda may be used as a substitute.
2 cloves garlic, crushed, peeled and minced fine
1/4 cup Shaoxing wine (I use Crisp White...it has a nice bite) or straight whiskey
2 Tbsp Chinese 5-spice powder
1/4 cup oyster flavor sauce
1 Tbsp paste red food coloring
1 Tbsp MSG optional

Boneless pork ribs, 4# or what will fit in your rotisserie basket.

NOTE: This marinade recipe says to be enough for 10#; reduce quantity or store the leftover...freezes well.

Instructions:

Mix marinade well in large metal bowl.
Add pork to a large zip lock baggie. Add enough of the marinade to cover and mix throughly. Use tongs or very clean hands. Seal well, pushing as much air out of the baggie as you can.
Marinate for 8-12 hrs overnight in refrigerator, turning occasionally. I always place marinating bags in a larger container, just in case it springs a leak.
Place a foil lined pan filled w/ 1/2 inch of water at the bottom of the rotisserie. (this is to catch the drips, which will burn.)
Place pork pieces flat in the wire rack set on the base. If you don't have a Ronco or other countertop rotisserie, you may even rig your own meat hooks from metal hangers to hang in your oven with lower pan to catch drips.
Roast 30 minutes. Turn over & brushed with warmed honey or maltose. Continue to roast 15 min. Turn & brush again with honey. Roast another 15 minutes. Meat should have nicely charred edges with strands of glistening honey oozing and dripping. Recommended cooking time total is 1.5 hours, basting every 15 to 20 minutes. Use the basket attachment.

When cooking is finished, set the rotisserie to the 'No heat' setting and let it continue spinning as it 'rests' for 10 minutes.

To serve, slice finely thin across the grain. Char siu strip slabs may be frozen for convenience with other great chinese dishes.

Recipe originally by kaukautime blogspot