OZPIG OVEN SMOKER INSTRUCTION MANUAL
15
CHAR SIU PORK
Ingredients
• 3 to 4.5lbs collar butt
(cut into 3 or 4 even strips)
Marinade
• 3 tablespoons soy sauce
• 3 tablespoons hoisin sauce
• 2 cloves garlic (minced)
• 2 teaspoons Chinese five spice powder
• 3 tablespoons Chinese cooking wine
• 2 tablespoons brown sugar
• Salt and pepper
• Few drops red food colouring
• 2 tablespoons honey
Glaze
• 2 tablespoons honey
• 2 tablespoons reserved marinade
Method
1. Mix together the marinade ingredients and
thoroughly coat the pork strips. Allow to
marinade in the fridge for a minimum of three
(3) hours, however, overnight is preferred.
2. Hang the pork strips on hanging racks.
3. Cook at 250°F with smoking timber such as
apple or pecan. Allow to cook until the internal
temperature reaches 140°F.
4. Remove the diffuser plate and water pan. Allow
the cooking to finish over direct heat to add
some colour and char. Continue to cook until
an internal temperature of 160°F is reached,
basting with the glaze every 15 minutes.
5. Slice thinly and serve on fried rice, in a stir-fry
or on Bao buns.
