RoastChinese
Char siu pork
Pork collar or shoulder strips, five-spice, honey, a hard roast so the edges catch.
Made it?
1 hr 30 min · 20 min hands-on · pull 145°F · rest 8 min
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- pork collar or shoulder, long strips8 lb
- hoisin3 tbsp
- honey2 tbsp
- soy1 tbsp
- five-spice1 tsp
- garlic cloves2
Method
- 1
Marinate 4 hours or overnight. Rack over a pan.
- 2
400°F 20 minutes, glaze, 15 more until 145°F and the edges char.
- 3
Rest 8. Slice. Rice, scallion. Loin works and dries faster — pull 140.
If you don’t have it
- pork collar → pork shoulder. Keep the same pull. Leaner cooks faster and dries sooner.
- pork collar or shoulder, long strips → What you actually have, if it is the same muscle family. Collar (coppa) is the right muscle. Loin is a weeknight stand-in.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min
- With this dish, try making potatoes au gratin.
In the oven the last 70 minutes of a roast, or while steaks reverse. Yukon Golds, ⅛-inch, layered with cream, garlic, salt, Gruyère. 350°F until a knife meets no fight, then a brief broil.
1 hr 15 min