BBQ Char Siu Roast Pork on the Grill

Method10 steps

1. 1

   Step 1: Cut the 2 lb pork shoulder along its natural muscle seams into long pieces about 1½–2 inches thick, retaining useful fat and membrane on the outside.

   Uses 2 lb boneless pork shoulder

   
2. 2

   Step 2: Butterfly any thick pieces from step 1: start where the meat becomes too thick, cut toward the thickest part and stop about 1½ inches before the end, then open it out. Keep the pieces manageable for turning on the grill.

   Uses Pork shoulder pieces cut along their seams

   
3. 3

   Step 3: Mix 2 tbsp sugar, 2 tsp salt, ½ tsp five-spice powder, ¼ tsp white pepper, 1 tbsp Shaoxing wine, ½ tsp sesame oil, the marinade tablespoon of hoisin, 2 tsp molasses and 3 minced garlic cloves. Add the optional ⅛ tsp red coloring if using. Coat all the pork from step 2 in a sealed food-safe bag or covered container and refrigerate overnight; the recipe gives about 12 hours as its marinating guide.

   Cold overnight marinade · 720 minUses Cut and butterflied pork shoulder · 2 tablespoons sugar · 2 teaspoons salt · ½ teaspoon five spice powder · ¼ teaspoon white pepper · 1 tablespoon Shaoxing wine · ½ teaspoon sesame oil · 1 tablespoon hoisin sauce

   
4. 4

   Step 4: The next day, lift the pork from step 3 onto a plate, letting excess marinade drain back into the container. Keep the pork refrigerated while preparing the basting liquid. Pour the remaining marinade into a small saucepan and mix in 1 tbsp oil, 1 tbsp honey, the separate basting tablespoon of hoisin and 1 tbsp warm water.

   Uses All the marinated pork lifted from step 3 · Remaining marinade from step 3 · 1 tablespoon oil · 1 tablespoon honey · 1 tablespoon hoisin sauce · 1 tablespoon warm water

5. 5

   Step 5: Bring the basting liquid from step 4 to a full boil and let it boil for a few minutes, stirring and controlling the heat so the sugary mixture does not scorch. It must be boiled before reuse because the marinade touched raw pork. Transfer it to a clean container and use a separate small dish for basting; replenish that dish by pouring from the clean container, without returning a used brush to it.

   Uses Basting mixture from step 4

6. 6

   Step 6: Preheat a gas or charcoal grill until very hot. Put the chilled, drained pork from step 4 on the grill and sear the first side for about 3 minutes, watching closely to keep the sugary coating from burning. Turn it at the end of this first-side guide.

   Uses All the drained marinated pork from step 4

7. 7

   Step 7: Sear the second side for about 3 minutes, watching the surface closely. Once both faces have a good sear, move on to the frequent-turning phase in step 8.

   Uses Pork with its first side seared

8. 8

   Step 8: Once both sides are seared in step 7, reduce the grill heat slightly. Turn the pork every 2–3 minutes to color it evenly. After each turn, brush lightly with boiled basting liquid from step 5, using the separate basting dish. Pour clean liquid into that dish as needed; keep the used brush out of the clean reserve.

   Uses Pork seared on both sides · Boiled basting liquid, as needed

9. 9

   Step 9: Continue grilling, turning every 2–3 minutes and basting lightly as needed, for another 20–30 minutes as a guide. Stay beside the grill and adjust the heat to prevent burning. Stop brushing on basting liquid a few minutes before finishing. Check the thickest pieces with a thermometer and continue until each reaches at least 63°C (145°F). Discard liquid left in the used basting dish.

   Uses Grilling pork and its applied glaze · More boiled basting liquid only as needed

10. 10

    Step 10: Transfer the fully cooked pork from step 9 to a clean platter and rest it for 5 minutes off the heat. Slice and serve as six portions.

    Rest cooked char siu · 5 minUses Fully cooked grilled char siu