Char Siu BBQ Pork
2 lbs Boneless Pork Shoulder or Pork Bellies
1 teaspoon(s) 5 spice powder
2 tablespoon(s) Shaoxing cooking wine (or Sherry)
2 tablespoon(s) Maltose (can substitute Corn Syrup or Honey)
1 tablespoon(s) Hoisin sauce
1 tablespoon(s) Thai Chili sauce
1 tablespoon(s) Dark Soy sauce
1/2 tablespoon(s) Oyster sauce
1 teaspoon(s) Ketchup
2 tablespoon(s) Minced Garlic
Slice pork in to 1 to 1 1/2 inch thick slices with the grain. Mix marinade and place pork and marinade in ziploc bag and marinade for 2-3 days.
When ready to cook, start Traeger on smoke and turn to 275 once going allow 5-10 minutes for grill to heat. Place pork on grill.
Mix up another batch of marinade. After 1 hour of grilling turn pork and apply marinade to pork. Grill 30 min more. Turn pork again and re-marinade. Grill 30 more minutes. Internal temperature should be around 150 deg.
Remove pork from grill and tent with foil for 20-30 min to allow meat to set. Remove meat, slice across grain in thin slices 1/2 inch or thinner.
Serve with chinese mustard for dipping, or mix in fried rice, or just use you imagination.
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