Pork Char Siu

Name: Pork Char Siu
Ingredients: 4 bone-in ribeye (rib) pork chops about 3/4-inch thick; 1/4 cup hoisin sauce; 1/4 cup barley malt syrup; 1/4 cup dark brown sugar; 1/4 cup oyster sauce; 4 cubes red fermented bean curd; 4 cubes red fermented bean curd; 2 tablespoons red bean paste; 2 tablespoons mirin Japanese rice wine*; 2 teaspoons soy sauce; 2 teaspoons white pepper; 1 1/2 teaspoons five-spice Chinese

12 ingredients

3 steps

Ingredients

4 bone-in ribeye (rib) pork chops about 3/4-inch thick
1/4 cup hoisin sauce
1/4 cup barley malt syrup
1/4 cup dark brown sugar
1/4 cup oyster sauce
4 cubes red fermented bean curd
4 cubes red fermented bean curd
2 tablespoons red bean paste
2 tablespoons mirin Japanese rice wine*
2 teaspoons soy sauce
2 teaspoons white pepper
1 1/2 teaspoons five-spice Chinese

Directions

1

In a medium bowl, combine hoisin, barley malt syrup, brown sugar, oyster sauce, bean paste, mirin, soy sauce, pepper and five-spice. Transfer mixture to a resealable bag and add pork. Set aside in the refrigerator for at least 4 hours or as long as overnight.
2

Preheat the grill for indirect cooking at 200 degrees F. Remove chops from the marinade and grill over indirect heat for 2 hours, turning halfway through.
3

Heat the grill for high direct heat and grill chops until well-seared and the internal temperature reaches 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, about 2 minutes per side. Remove from the grill and let rest 3 minutes before serving.