Smoked Char Siu Pork Shoulder Steaks Recipe 55
SMOKED CHAR SIU PORK SHOULDER STEAKS RECIPE - (5/5)
Provided by MooK
Number Of Ingredients 13
Steps:
- For the Char Siu Sauce: Whisk together hoisin, honey, soy sauce, sherry, and 2 teaspoons of Chinese five spice powder in a medium bowl. Set aside. For the Rub: Mix together 2 tablespoons Chinese five spice powder, brown sugar, and salt in a small bowl. Coat shoulder steaks all over with rub. Place shoulder steaks all in a large resealable plastic bag. Pour in char siu sauce, seal, and toss to thoroughly coat pork. Place in refrigerator and marinate overnight. Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place pork in smoker or grill, reserving marinade, and smoke for 5 1/2 hours. While pork is smoking, pour reserved char siu marinade into a small saucepan. Bring to boil over medium heat, reduce heat to low and simmer until sauce has thickened and reduced by half, about 10 minutes. Remove from heat. Brush pork with reduced sauce and continue to smoke for 30 minutes more. Remove pork from smoker and let rest for 15 minutes. Slice and serve.
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- For the Char Siu Sauce: Whisk together hoisin, honey, soy sauce, sherry, and 2 teaspoons of Chinese five spice powder in a medium bowl. Set aside.
- For the Rub: Mix together 2 tablespoons Chinese five spice powder, brown sugar, and salt in a small bowl.
- Coat shoulder steaks all over with rub. Place shoulder steaks all in a large resealable plastic bag. Pour in char siu sauce, seal, and toss to thoroughly coat pork.
- Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place pork in smoker or grill, reserving marinade, and smoke for 5 1/2 hours.
- While pork is smoking, pour reserved char siu marinade into a small saucepan. Bring to boil over medium heat, reduce heat to low and simmer until sauce has thickened and reduced by half, about 10 minutes.
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- For the Char Siu Sauce: Whisk together hoisin, honey, soy sauce, sherry, and 2 teaspoons of Chinese five spice powder in a medium bowl. Set aside.
- For the Rub: Mix together 2 tablespoons Chinese five spice powder, brown sugar, and salt in a small bowl.
- Coat shoulder steaks all over with rub. Place shoulder steaks all in a large resealable plastic bag. Pour in char siu sauce, seal, and toss to thoroughly coat pork.
- Fire up smoker or grill to 225 degrees, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place pork in smoker or grill, reserving marinade, and smoke for 5 1/2 hours.
- While pork is smoking, pour reserved char siu marinade into a small saucepan. Bring to boil over medium heat, reduce heat to low and simmer until sauce has thickened and reduced by half, about 10 minutes.
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