Chinese Barbeque Pork (Char Siu)

Recipe View 1 mins In a saucepan, combine soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, crushed garlic, five-spice powder, black pepper, cayenne pepper, and pink curing salt. Bring to a boil over high heat, then reduce to medium-high and cook for 1 minute. Remove from heat and allow to cool to room temperature.

Recipe View 1 mins Cut the pork butt in half lengthwise, then cut each half lengthwise again to create 4 long, thick pieces of pork.

Recipe View 8 hrs Transfer the cooled sauce to a large mixing bowl. Stir in the red food coloring. Place the pork sections into the sauce, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight (up to 12 hours) to allow the flavors to penetrate the meat.

Recipe View 5 mins Preheat your grill to medium heat, aiming for a temperature between 275 to 300 degrees F (135 to 150 degrees C). Lightly oil the grill grate to prevent sticking. Line a baking sheet with parchment paper for easy handling.

Recipe View 2 mins Remove the pork sections from the marinade, allowing any excess to drip off. Place the pork onto the prepared baking sheet and sprinkle with kosher salt to taste.

Recipe View 1 hrs 40 mins Transfer the pork sections to the grill, positioning them over indirect heat. Cover the grill and cook for approximately 45 minutes. Brush the pork with the marinade, then turn the pieces. Continue cooking until an instant-read thermometer inserted into the center of the pork registers at least 145 degrees F (63 degrees C), which should take about 1 hour and 15 minutes more. It's crucial to reserve a portion of the marinade and boil it separately before using it on the cooked meat.

Recipe View 2 mins Pour any leftover marinade into a saucepan. Bring it to a boil, then let it simmer for 1 minute. Remove from heat. This boiled marinade can now be safely used to brush over the cooked pork, enhancing its flavor and adding that signature glaze.