Happy Lucky Yummy Tasty Char Sui

Char Sui                                           {Chinese BBQ Pork}
Pork! Glorious Pork!
When my good friend Mischa took his first bite of this perfect, succulent char sui, he audibly moaned. “I can’t believe I didn’t used to like pork,” he said, shaking his head and enthusiastically licking pork fat and sauce from his fingers. We knocked our beer bottles and downed a cold slug of Grolsch.
I sliced the sweet roasted pork still piping hot from the oven, laid thin slabs over steamed short-grain rice, along with a quick stir-fry of shiitakes and baby bok choy. Chopped scallions on top. A jolt of sriracha. Wow! Flavor, complexity, texture, grease, salt, greens, just fantastic.
Try this yourself. It’s easy to make killer char sui at home. Marinating is critical for flavor, so try to give it time to soak at least eight hours, although I prefer closer to a full day.
You’ll need:
4 pounds of boneless pork butt (big chunk)
½ cup hoisin sauce
½ cup char sui sauce
½ cup soy sauce
½ cups honey
½ cup xao xing (chinese cooking wine)
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon Chinese five-spice powder
1 teaspoon ground white pepper
2 tablespoons sesame oil
Why is it called pork butt?
It’s actually a chunk from
the shoulder.
Do this:
Cut the pork butt into thick strips approximately two inches thick and six-to-eight inches long. Combine hoisin, char sui sauce, soy sauce, honey, xao xing, and all spices in a bowl and whisk together. Add pork pieces to marinade and cover completely. Put pork and marinade into a large, heavy-duty ziploc bag. Place bag on a plate or tray and stick it in the fridge. You might want to occasionally flip the bag every few hours to redistribute the marinade. 
The next day….
Preheat oven to 450°. Pull out pork and drain off excess marinade. Don’t throw marinade away! Pour excess marinade in a small pot and boil it over medium high heat for about five minutes. Add sesame oil to marinade and stir together.
Outfit a roasting pan with a flat rack and pour a half-inch of water into the bottom of the rack. Sometimes I might add a little extra beer or xao xing to the water. Lay pork strips evenly spaced on rack.
With a brush baste pork lightly with marinade. Put pork in oven and roast 15 minutes. Turn pork over and baste again. Reduce heat to 325°. Return pork to oven and cook for 40 minutes, basting and turning every 10 minutes.
Can I get an “A-Men”?
Take pork out and let it rest for five minutes. Set oven to a high broil and cook until nicely charred on one side. Flip pieces over and char the other side. Remove pork and rest it for about ten minutes. Slice against the grain, serve however you want. 
When we finished eating, loosening out belts and belching, Mischa said, waving a chopstick in the air, “You gotta give me this recipe!”
Dude, it’s all yours. 

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