This is the way I do it.


Dragon Breath Cha Siu

36 Servings

This stuff is the real good tasting red colored pork that you will
find it served by itself or as an ingredient in lots of Chinese dishes
like fried rice and steamed or baked pork buns (cha siu bao). It took
me a lot of years to get it right. I perfected it while watching a
sweaty, fat, half naked, Chinese street corner cook in Singapore doing
his work. - Dave -

12 to 15 pounds pork butts
3 envelopes NOH cha siu seasoning mix
12 ounces hoisin sauce
2 cups light corn syrup
3 tablespoons salt
1/2 cup water

Trim and bone meat.
Cut meat into strips 1 to 1 1/2 inches wide.
Mix up the rest of the stuff and marinade the meat in the mixture for
at least a day, in the fridge; or freeze for later use.
Smoke in water smoker at 225-250° for about two hours.
After cooking for about 1 hour dip each piece in marinade and turn
over.
Cooked meat can be frozen for later use.


On Tue, 07 Oct 2003 19:44:08 GMT, Frank Mancuso
> wrote:

>After trying this a number of times, and giving up(because it never
>comes out right), I am doing it again. I have two pieces of pork (not
>the loin, but strips of butt),and they have been marinating overnight in
>a concoction made from various recipes, along with a packet of that NOH
>package mixed with a little water(that should give it the red color).
>I'm thining of cooking them in the oven(250-275) on a low heat for a
>couple hours
>OR
>325-350 for an hour.
>Any sugestions on the method I'd appreciate.