Kamado BBQ Char Siu 叉燒 Pork
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Traditional Chinese BBQ pork cooked on the Kamado. Char Siu is a popular way to flavour and prepare barbecued pork in Cantonese cuisine
Char Siu literally means “fork roasted” (siu being burn/roast and char being fork) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed over a fire.
Traditionally Char Siu gets its bright red colour from either Red Rice Yeast or Fermented Red Bean Curd. For this recipe I’m using the bean curd.
As I’m going to be cooking the meat fairly long, I’m using pork shoulder. Shoulder contains a fair bit of fat which will render during the cook, protecting it from drying out.
Here I’m lightly smoking with cherry wood to add an extra depth of flavour and a beautiful mahogany colour.