Bbq spice rub

Pork Barrel BBQ makes small batch, craft BBQ spice seasonings rubs, barbecue sauces, bacon jerky, bbq spice rub pork crumbs. Our chef and competition BBQ Pitmaster Heath is always at the grill, smoker or kitchen creating delicious new flavors and snacks. All products from this United States small business are proudly made in the U. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We’ll get back to you as soon as possible. We will notify you when it becomes available! 00743 11 40 C 11 55. 007431 69 40 69 C 47. Chinese BBQ pork, is a type of roasted pork originating from Cantonese cuisine. Traditionally, the marinated pork is skewered with long forks and roasted in an oven or over an open fire.

Char Siu may look like a sophisticated dish to cook. It actually involves very simple procedures. Once you’ve got all the ingredients in hand, what you need to do is simply follow the temperature and timing instructions. Mix all the ingredients for the marinade. Marinate the pork overnight in the fridge.

Roast the meat on a wire rack in the oven. Take out about halfway to flip over and brush more marinade. Towards the end, brush the honey mixture then roast under higher temperature for a short while to produce a nice glaze. For my recipe, I use pork shoulder steaks which are boneless and thin.

It takes less time to cook than chunkier pieces. Also, I find that the marinade penetrates more easily thus the cooked Char Siu becomes tastier. Char Siu sauce is a key ingredient. Oyster sauce adds a hint of seafood umami taste. Chinese five-spice powder enhances the depth of the flavour.

It’s not called for in traditional recipes but purely my personal preference. I highly recommend it if you usually eat spicy food. It provides a hint of spiciness which balances the sweetness of Char Siu. If you are after that particular look, please feel free to add a little colouring agent to the marinade. Marinate pork in a plastic bag. Add all the ingredients for the marinade. Squeeze out the air and seal the bag.

Rub the bag with your fingers to make sure every part of the meat is in touch with the sauce. I usually prepare the marinade in the evening, then roast the meat the next day for dinner. Alternatively, you may start marinating in the morning and cook in the evening. Use a wire rack Marinated pork needs to be roasted on a wire rack so that it can be cooked evenly.