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http://www.lifestylefood.com.au/recipes/12262/chinese-pork-with-char-sui-style-sauce

LifestyleFOOD.com.au

Chinese Pork with Char Sui style Sauce

This recipe has been developed and adapted by me to suit cooking on a Weber Q Gas BBQ or a Weber Kettle. The Char Sui style sauce recipe has been developed by me to emulate a special sauce that I had at one of my favourite restaurants in Nanjing. The taste is as near as I can get it with ingredients available in Australia

Ingredients

  • 1 Pork Neck about 1.5 KG

  • 1 Packet Lobo Chinese Red Pork Seasoning Mix (2 sachets) (available at most Asian grocery stores)

  • 2 tablespoons of tomato Sauce

  • 2 tablespoons of sugar

  • 1 ½ - 2 cups of water

  • Char Sui Style Sauce Ingredients

  • 2 parts Hoi Sin Paste (you can use the sauce as a substitute)

  • 1 part honey

  • 1 part rice wine vinegar

  • 1 part light soy sauce

  • 1/2 part water

  • Maintain the mixing ratio of the sauce and use what ever size measure you like Cup Tablespoon(s) etc.

Method

  • 1.

    Slice pork neck in half lengthways and trim if necessary. Mix the 2 sachets of powder with the water, sugar and tomato sauce. Place pork in a ziplock bag along with the powder mixture and marinate in the fridge overnight turning it occasionally.

  • 2.

    Preheat the Weber Q for 10 minutes on high, Set the Q up for indirect cooking using the foil and roasting trivet. Set the gas control at 2 strokes below high. Place a large Weber drip tray or a suitable sized baking tray ¾ full of warm water on the trivet and place another trivet or cake cooling rack on top. Place the marinated pork on top. Cook the pork for 1 hour (check the water level every 30 minutes and replenish if required) After 1 hour baste with honey and cook for a further 10 minutes, baste with honey again and cook for a further 5 – 10 minutes.

  • 3.

    In a Weber Kettle. Light 22 heat beads per side and allow them to ash over. Move the charcoal baskets apart and place a foil drip pan ¾ full of water in the middle between the charcoal baskets. Place the cooking grill on it’s support lugs and put the lid on making sure that both the top and bottom vents are completely open. Preheat for 10 minutes. Place the marinated pork on top. Cook the pork for 1 hour (check the water level every 30 minutes and replenish if required) After 1 hour baste with honey and cook for a further 10 minutes, baste with honey again and cook for a further 5 – 10 minutes.

  • 4.

    Note – for this recipe it is best to use a remote digital thermometer and baste with honey at 72 – 74 degrees C internal temperature. Pork is cooked properly at 77 degrees C.

  • 5.

    Remove rest and serve with the Char Sui Style Sauce

  • 6.

    Char Sui Style Sauce

  • 7.

    Add all the sauce ingredients in a non-reactive saucepan and bring to the boil, simmer for 15 minutes stirring regularly. Remove and pour into a serving jug. Sauce may be served hot, warm or cold.

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Posted by Philippa WightmanReport
sadly I have a husband who is averse to fatty meats... am seriously considering trying this method out with a leg (or lean loin) of pork! Thanks for the posting Phil!
Posted by Captain CookReport
If you want to do this recipe on lean pork no problem - you should brine the pork first by mixing tablespoons of salt and 2 tablespoons of sugar and disolving them in 1 to 1.5 liters of water you may need to heat the mixture up to get it all completely disolved. Cool it before adding the pork. soak the pork fully submersed in the brine solution for about 5 hours (best done in a ziplock bag. Then remove and rinse and then marinate in the red pork marinade. You will need to make sure that you marinate if for at least 12 hours, ( longer is better). It will come out extremely moist.

Cheers

Phil aka Captain Cook
Posted by Pete18Report
could this dish be done in the oven
Posted by Captain CookReport
Easy, just cook it over a pan of hot water.

Cheers

Captain
Posted by SheliaReport
Fantastic