“Char siu” literally means “fork/burn/roast”. This refers to the ancient Chinese cooking technique of hanging long strips of seasoned pork boneless over burning charcoal using long forks.
Traditionally wild boar was used to make char siu but you’ve likely encountered it at your local Chinese buffet – those sticky bright red ribs with the sweet and tangy flavor. Pork tenderloin and pork belly are also commonly used.
Pork belly is my favorite way to prepare char siu. The outside gets a nice crackle to it. Although the recipe I use does turn the meat a reddish color I don’t bother with the red food coloring common in today’s preparations.
Authentic Colorado green chili is based on pork, lots of green chili peppers and masa harina – a traditional Mexican flour. In fact there’s 4 pounds of Anaheim and jalapeno chili peppers in this recipe. Fire roasting the Anaheims and pork butt to start the cooking adds a rich flavor that only comes from cooking over live coals. Using the smoker to cook the chili low ‘n slow is as hands off as it gets plus lets the flavors blend with a smoky finish.
BBQ Pit Stop
865 West State Road
Lehi, UT 84043
1131 Highway 193
Layton, Utah 84040