Dave wrote:
>
> 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.

I use half a jar of Lee Kum Kee "Char Siu" sauce,
a shot of Brandy,
a half teaspoon of freshly ground Star Anise,
a big tablespoon of Honey
two teaspoons Hoisin

I find that overnight marination is too much as alot of
liquid will leech from the meat. I mariate for two to four hours,
then on a rack in 425 oven for 20-30 min, turn, baste once and
return to oven untill done. Done being how much you like the
edges of your Char Siu charred.