Making Char Siu BBQ Roast Pork on the Asmoke AS3500 Portable Grill & Smoker

I show you how to make authentic Cantonese Char Siu on the Asmoke AS3500 Portable Grill & Smoker!**Click CC to turn on subtitles!**
Asmoke AS3500 Portable Grill & Smoker150g winter honey 冬蜜 (I think it makes a difference but regular honey will also work and most people use it)Show more

1 kilogram of pork shoulder (pork butt).
Instructions for butcher if you get it in your local Chinatown: 用来做叉烧的猪肩肉（梅花肉）

Mix, massage, and marinate in a plastic bag for 6-24 hours.
Prepare 50/50 mix of winter honey and water for basting

Preheat oven or smoker to 176℃ - 350℉
Cook for 15 minutes
Baste both sides with the honey/water mix.
Cook another 10 minutes at 176℃ - 350℉ then baste both sides again.
Set the temperature to about 223℃ - 435℉
Check the internal temperature of the pork with a meat thermometer. 62℃ - 145℉ is our target- don’t overshoot that.
When the char siu reaches that temperature, remove from oven or smoker and let it sit for 10 minutes before slicing and serving on rice, noodles, subs (great for Chinese-Cuban sandwichs), pizza etc.
Small 100-150 gram bags can be used and frozen for portion control. That is a nice size for a lunch box with rice, and whatever other extra calories and bulk required for satiety coming from adding vegetables (bok choy makes for a very good nutrient profile). Try a nice black tea like pu'er afterward to cut through any residual fatty taste.

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