Pirates Pantry

Plundering the seven seas for grub worth preserving

Char Siu Pork Skewers

main-dishgrilledweekendmake-aheadsummerasiandairy-free

Prep
20 min
Cook
30 min
Total
4 hours 50 min
Servings
4

For the Sauce

Keep stirring like ye be at the helm in rough seas - this liquid gold scorches faster than powder in a cannon

Ingredients

  • 3 tbsp maltose or corn syrup
  • 3 tbsp honey
  • 3 tbsp hoisin sauce
  • 3 tbsp soy sauce
  • 2 tbsp Chinese rose wine or Shaoxing wine
  • 1 tsp ground white pepper
  • 1 tsp five spice powder
  • 1 tsp sesame oil
  • 5 drops red food coloring
  • 1 tbsp cooking oil

Instructions

  1. Add all sauce ingredients except the oil to a saucepan.
  2. Heat on low heat, stirring constantly to combine well.
  3. Cook until the sauce thickens and becomes sticky (about 3-5 minutes).
  4. Transfer out and let cool completely.
  5. Divide sauce in half - add cooking oil to one half and store in the fridge for later use.

Prep: 10 min • Cook: 5 min • Wait: No time

For the Marinated Pork

Patience rewards the wise - overnight marinating transforms this from ordinary provisions to precious cargo

Ingredients

  • 1 lb pork belly, pork shoulder, pork butt, or pork tenderloin, cut into 3 to 4 long strips
  • 3 cloves garlic, finely chopped
  • ½ portion prepared sauce (for marinade)
  • ½ portion remaining sauce with oil (for basting)
  • 1 set metal skewers

Instructions

  1. Rub the garlic thoroughly on all sides of the pork strips.
  2. Add half of the prepared sauce to marinate the pork for at least 4 hours, or preferably overnight in the refrigerator.
  3. The next day, preheat oven to 375°F (190°C).
  4. Line a baking tray with parchment paper or aluminum foil.
  5. Shake off excess sauce from pork and place on the baking tray.
  6. Roast for 20 minutes.
  7. Remove pork from oven and let cool until safe to handle.
  8. Thread the pork pieces onto metal skewers.
  9. Brush the remaining char siu sauce (with oil) generously on the pork.
  10. Grill over medium-high heat on an outdoor grill for 3-5 minutes per side until edges are caramelized and crispy.

Prep: 10 min • Cook: 25 min • Wait: 4 hours

Notes

This Chinese treasure brings the flavors of Canton straight to your quarters. The secret lies in the double-cooking method - first a gentle roast below deck (in the oven), then a fierce sear over open flames. The maltose creates that signature lacquered finish, shiny as a polished brass compass. These skewers keep splendidly in the provisions locker for up to 4 days, and can be reheated quickly over the coals. For landlubbers without an outdoor grill, finish under the broiler for 2-3 minutes per side. Serve with steamed rice and pickled vegetables for a feast worthy of any port of call.