Cherry-Smoked Char Siu Pork with Honey-Hoisin Glaze

By Sprig Originals ✓ · cooked up in Sprig

Boneless pork shoulder cut into thick strips, marinated in hoisin, soy and five-spice, then smoked low and slow over cherry wood until it's tender and edged with mahogany bark. The honey-hoisin glaze goes on at the end so it lacquers instead of burning. Slice it thin for rice bowls, noodles or bao all week.

Ingredients

• 3 lb boneless pork shoulder
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 3 tbsp dry sherry
• 4 cloves garlic, grated
• 1 tbsp fresh ginger, grated
• 2 tsp Chinese five-spice powder
• 1 tbsp toasted sesame oil
• 1 tsp kosher salt

• 1/3 cup honey
• 3 scallions, thinly sliced
• 3 chunks cherry wood

Instructions

1. Cut the pork shoulder with the grain into 4 long strips about 2 inches thick (this gives you far more smoky surface than one big roast). Whisk the hoisin, soy sauce, sherry, garlic, ginger, five-spice, sesame oil and salt in a bowl. Pour half over the pork in a zip-top bag, turn to coat, and refrigerate at least 4 hours or overnight. Cover and refrigerate the other half separately for the glaze.
2. Set up your smoker for indirect cooking at 250°F (120°C) and add 2 chunks of cherry wood once the fire is settled and the smoke runs thin and blue. Take the pork out of the fridge while the smoker comes up to temperature and wipe off any thick clumps of marinade so the surface can dry and take color.
3. Lay the pork strips directly on the grate with at least an inch between them. Smoke at 250°F for about 2 hours, adding the third cherry chunk after the first hour, until the strips are deep red-brown and an instant-read thermometer in the thickest strip shows 145°F (63°C).
4. While the pork smokes, pour the reserved marinade into a small saucepan, add the honey, and bring to a full boil over medium heat. Simmer 3 to 4 minutes until it coats the back of a spoon, then set aside. Boiling it is essential since it touched raw pork.
5. Brush the strips generously on all sides with the glaze and close the lid. Keep smoking at 250°F for another 30 to 45 minutes, brushing once more halfway through, until the internal temperature reaches 160°F (71°C) and the glaze is sticky and glossy rather than wet.
6. Move the pork to a board and rest 15 minutes uncovered so the lacquer sets. Slice across the grain about 1/4 inch thick, spoon over any remaining warm glaze and scatter with scallions.

Chef's tips

Nutrition (per serving, estimated)

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