Pork Char Sui (also known as 叉燒 or Cantonese BBQ Pork)

[Azog]

Ingredients
1.7 lbs boston pork butt (long slices about 1.5 inches wide)
5 cloves of garlic (grated)
2 inches galangal (grated)
4 tbsp molasses
2 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp kecap manis
1 tbsp Shoaxing Rice Wine
3 tbsp red bean curd
1 teaspoon five-spice powder
1 tsp sesame oil
[you might need to go to an Asian Supermarket/Amazon to pick up some of these ingredients]

Method:
1. Mix the ingredient (before adding the pork, reserve some marinade for basting during the cook)

2. Marinate the pork for 24 hours in the fridge

3. Cook the pork on the BBQ using indirect heat for 15 mins at 280F (I hang the meat using skewers on an inverted drumstick holder, as well as the ash dragon with a chunk of apple wood)

4. Cook the pork for a further 10 mins on direct heat at 350F.

5. Brush the pork with the leftover marinade and cook for a further 5 minutes at 350F.

6. Pull off the BBQ and rest for a few minutes

7. Slice it up (the cook's taste test is mandatory)

8. Serve it up with fried rice (or plain rice with baby bok choy)

[Regular Guy]

Boom goes the dynamite! Thank goodness you were limited to only 3 pics or we might have ALL had zero votes!!

[Vindii]

Nice cook!

[Skinsandos]

Excellent 

[TAURUS BBQ]

Very nice, thanks for posting.

[billsfan]

real nice

[bkk bob]

Thx for the recipe azog now to find some ingredients .

[DA-Bucks]

I am making this soon!  Thx!!!!

[Azog]

Thx for the recipe azog now to find some ingredients .

If you cannot find the ingredients at your local asian supermarket, Amazon has everything

[bamabob]

Thanks for the recipe Azog, on the "gotta try this" list.

[Smokin in Peosta]

That was one great cook Azog

[pkadare]

If you have trouble finding some of the ingredients (for example the rice wine might be problematic in Canadian provinces where alcohol cannot be sold in grocery stores or online):

• The rice wine can be substituted with a dry sherry.
• You can make your own Kecap Manis - http://allrecipes.com/recipe/kecap-manis-sweet-soy-sauce Note that the brown sugar suggestion in one of the reviews works better than trying to brown the white sugar.
• Galangal is a type of ginger so regular ginger root should suffice

Thanks for posting this! I couldn't find any red bean curd so my attempt at this got delayed. I'm off to an Asian market today to see if I can find some.

[Steph]

Looks good! Real good!

Sent from my LG-MS770 using Tapatalk

[pkadare]

If you have trouble finding some of the ingredients (for example the rice wine might be problematic in Canadian provinces where alcohol cannot be sold in grocery stores or online):

• The rice wine can be substituted with a dry sherry.
• You can make your own Kecap Manis - http://allrecipes.com/recipe/kecap-manis-sweet-soy-sauce Note that the brown sugar suggestion in one of the reviews works better than trying to brown the white sugar.
• Galangal is a type of ginger so regular ginger root should suffice

Thanks for posting this! I couldn't find any red bean curd so my attempt at this got delayed. I'm off to an Asian market today to see if I can find some.

Ok, so I found the Shaoxing Rice Wine in a local T&T supermarket, but since I live in Ontario and we can't buy booze outside of the LCBO, it has 1.5% salt in it (wine with alcohol can be sold outside of the LCBO but it must have at least 1.5% salt). I figured for the 1 tablespoon called for I'd be ok with it, I used a low sodium soy sauce to reduce the salt content somewhat. Couldn't find Kecap Manis, but I found a Thai brand sweet soy sauce that should work.

Both marinades are now mixed up, time to throw in the pork. Cooking them tomorrow.

[pkadare]

Both marinades are now mixed up, time to throw in the pork. Cooking them tomorrow.

I wound up coming down with something so I haven't made these yet. Both batches have been marinading away in the fridge. Going to through them in the Sous Vide Supreme in about 10 minutes and I'll finish them off under the broiler. Pictures to follow. Even just the marinade makes the kitchen smell like a real Chinese restaurant.