I lived in Hawaii for eight years and had a grand time over there. We lived on the Island of Oahu where Honolulu is. I have always liked Oriental food and while living in Hawaii learned that it is much more specific than just Oriental. Chinese, Japanese, Korean, Filipino, and Hawaiian were the main styles you found around the island. I always liked Char Siu and have tried to duplicate it. There was a little Chopstick take out place in the bottom level of Ala Moana Shopping Center called "Patti's Chinese Kitchen" that had great food at very reasonable prices. In the front window they always had hanging Char Siu and BBQ Roasted Duck. I always ordered the Char Siu and this is how I have duplicated it.
First take a pork butt and cut it in one inch thick slices against the grain.


Then cut the slices especially in the fat area and make the slices so nothing is thicker than one inch.

This particular butt weighed in just under three lbs. I put about 1.5 lbs in a gallon baggie

I then added the magic rub that I learned about in Hawaii that is now available from Amazon.
Here is a link: http://www.amazon.com/NOH-Chinese-Ba...inese+Char+Siu

Do not follow the directions on the package. Sprinkle the whole bag of rub into the gallon baggie with the 1.5 lbs of cut pork. Close the bag and shake, knead, or whatever to get all the meat coated with the rub. Add the rest of the meat and another bag of rub and repeat to get everything covered thoroughly. Now work as much air as possible out of the bag and seal the bag and put in the fridge for 24-48 hrs.

Now in the past I have cooked on my Gasser usually on a low direct heat or in the oven at 275*F and when at an IT of 135*F put it under the broiler to get some carmelization on the ends with an end temp of 165*F. The end temp comes quickly as the meat is relatively then so watch it or it will get dry on you.
I am going to do it on my RecTec and finish on my gasser to get the final sear.
If you are a Char Siu Aficionado you are really going to like this. Enjoy!!
First take a pork butt and cut it in one inch thick slices against the grain.
Then cut the slices especially in the fat area and make the slices so nothing is thicker than one inch.
This particular butt weighed in just under three lbs. I put about 1.5 lbs in a gallon baggie
I then added the magic rub that I learned about in Hawaii that is now available from Amazon.
Here is a link: http://www.amazon.com/NOH-Chinese-Ba...inese+Char+Siu
Do not follow the directions on the package. Sprinkle the whole bag of rub into the gallon baggie with the 1.5 lbs of cut pork. Close the bag and shake, knead, or whatever to get all the meat coated with the rub. Add the rest of the meat and another bag of rub and repeat to get everything covered thoroughly. Now work as much air as possible out of the bag and seal the bag and put in the fridge for 24-48 hrs.
Now in the past I have cooked on my Gasser usually on a low direct heat or in the oven at 275*F and when at an IT of 135*F put it under the broiler to get some carmelization on the ends with an end temp of 165*F. The end temp comes quickly as the meat is relatively then so watch it or it will get dry on you.
I am going to do it on my RecTec and finish on my gasser to get the final sear.
If you are a Char Siu Aficionado you are really going to like this. Enjoy!!
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