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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
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.
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.
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.
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.
Remove rest and serve with the Char Sui Style Sauce
Char Sui Style Sauce
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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