Chinese BBQ Char Sui Roast Pork, bbq with pickled corn cob

Fri, 11 August 2023

for the marinade:

10ml vegetable oil

10ml sesame oil

100g brown sugar

100g Irish honey

200g Yellow Bean Paste

200g hoisin sauce

3 tbsp oyster sauce

100ml black garlic soy sauce

1/2 tbsp dark soy sauce

3 tbsp kwanghi’s spice bag seasoning (or Chinese five spice powder)

1 bulbs garlic

1 large thumb size ginger, peeled

100ml water

 

for serving the Char Sui pork:

2 tbsp Irish honey (extra for the glaze)

4.5 kg piece of pork belly

 

Bbq Pickled sweetcorn

20ml Chinese black vinegar 

20ml toasted sesame oil

20ml soy sauce light

20g chopped jalapeño chilli 

 

 

 

Instructions:

 

1. place all of the ingredients for the marinade into a the Kenwood blender and blitz for 2 mins to combine all together. place the 2 pork neck pieces into a large ziplock freezer bag or a try and pour the marinade inside to cover, make sure the pork is well-coated in the marinade.

2. put the bag of marinating char Sui pork into the fridge and leave it to marinate for at least 2-3 hours min, or overnight for best results

3. when you are ready to roast the pork, take it out of the fridge and let it come to room temperature in the marinade (this will take about 30 minutes) this will help the meat to cook more evenly.

4. preheat the bbq with lump wood charcoal till is stops smoking to much but stay at a gradual heat 145c , I like using a smoker bbq that has a close lid to keep the heat even and smoke at the same time.

5. Cook for 3hours depending on size , after 2 hours I wrap the pork shoulder in a grease proof paper and then wrap in tin foil and back in the bbq on a lower heat at 110c till finished this will rest and slow cook in it’s own juices with out drying out the joint to much. 

 

6. let the pork rest for about 10 minutes and pour all the juices and now brush the Char Sui pork thats resting in the wrapping with honey with a pastry brush before slicing and using the left over marinate from the bag and the juices that has being dripping in the bottom of the tray, pour this into a sauce pan and stir well with a whisk to finish the sauce

 

Serve on a plate with bbq smoke pickled swweetcorn of char Sui pork and place in the middle of the plate and pour some more sauce over serve with a bowl of boiled rice or some pita bread.