I show you how to make authentic Cantonese Char Siu on the Asmoke AS3500 Portable Grill & Smoker!**Click CC to turn on subtitles!**
Asmoke AS3500 Portable Grill & Smoker:
https://as350.asmokegrill.com
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Premixed char siu marinade 叉烧酱: https://amzn.to/3o8YRHw
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14 grams of garlic salt https://amzn.to/3mY9wWe
70 grams of sugar https://amzn.to/3D5ZrMC
30 grams oyster sauce 蚝油 https://amzn.to/3bUyAHe
30 grams light soy sauce 生抽 https://amzn.to/308hq6i
14 grams sesame paste 芝麻酱 https://amzn.to/3bTLPYO
30 grams hoisin sauce 海鲜酱 https://amzn.to/3C12ynB
5 grams Shaoxing wine 绍兴酒 https://amzn.to/3H8u0n5
5 grams five-spice powder 五香粉 https://amzn.to/30dVerK
1 gram of red food coloring- optional https://amzn.to/3n0NtOL
150g winter honey 冬蜜 (I think it makes a difference but regular honey will also work and most people use it)
1 kilogram of pork shoulder (pork butt).
Instructions for butcher if you get it in your local Chinatown: 用来做叉烧的猪肩肉（梅花肉）
Mix, massage, and marinate in a plastic bag for 6-24 hours.
Prepare 50/50 mix of winter honey and water for basting
Preheat oven or smoker to 176℃ - 350℉
Cook for 15 minutes
Baste both sides with the honey/water mix.
Cook another 10 minutes at 176℃ - 350℉ then baste both sides again.
Set the temperature to about 223℃ - 435℉
Check the internal temperature of the pork with a meat thermometer. 62℃ - 145℉ is our target- don’t overshoot that.
When the char siu reaches that temperature, remove from oven or smoker and let it sit for 10 minutes before slicing and serving on rice, noodles, subs (great for Chinese-Cuban sandwichs), pizza etc.
Small 100-150 gram bags can be used and frozen for portion control. That is a nice size for a lunch box with rice, and whatever other extra calories and bulk required for satiety coming from adding vegetables (bok choy makes for a very good nutrient profile). Try a nice black tea like pu'er afterward to cut through any residual fatty taste.
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