Char Siu (义燒 - Chinese BBQ Pork)

Meat
Char Siu (义燒 - Chinese BBQ Pork)

1 whole pork butt (about 15 pounds), cut into 3-inch cubes

1 cup honey

1 cup Hoisin sauce

1 cup dark soy sauce
1/2 cup Chinese rice wine (紹興酒)

2 teaspoons ground black pepper

2 tablespoons Chinese five spice powder

2 tablespoons sesame oil

6 cloves garlic, minced

In a container large enough to hold the pork, mix all of the marinade ingredients. Mix in the pork, making sure to get all of the pieces covered. Cover and refrigerate overnight.

Preheat the gas grill. With all burners on low, arrange the pork on the grates. Close the lid, and cook for about 10 minutes.

Turn the pork, set the grill to indirect low heat (for a 3-burner grill, the 2 outside burners on low, and the center burner off; for a 5-burner grill, the 2 outside burners and the center burner on low, the others off). Close the lid and cook for another 20 minutes.

Loosen the pork from the grill. Pour any remaining BBQ sauce over the pork. Cook an additional 10 minutes, or until the internal temperature of the pork reaches 150F. Remove the pork to a platter, loosely cover with foil, and let rest for 10-15 minutes. Slice against the grain.

Wrap the pork, sliced or unsliced, in plastic wrap in portions that work for you and freeze, preferable vac-sealed.

Notes

After a lot of experimenting with many different recipes using varying proportions of ingredients and roasting methods, I've settled on this combination and cooking on a gas grill for a tender and juicy roast pork.