Char Siu Style Pork

Instructions

• 11½ inches is the ideal thickness for this recipe. Your butcher can prepare these for you, or you can slice them up yourself! If you can’t find pork collars, you can substitute a pork shoulder sliced into 1.5-inch-thick steaks.
• 2This saucy goodness will glaze the pork at the end of cooking.
• 3Pre-searing helps to develop the char on the crust, mimicking traditional barbecue, and will also prevent the meat from drying out in the oven.
• 4The oil and honey will caramelize in the oven, contributing to the crispy delicious crust.
• 5We need to keep these steaks close to the top heating element to maximize the caramelization we get from the broil. This position gets that epic crust without burning.
• 6The oven will cycle between precise low temperatures and high broiling to tenderize the meat and caramelize the surface.
• 7Optional: After adding the glaze, pop the pork steaks back in the oven under the broiler on high for 3 minutes before slicing. This will caramelize some of the sugars in the glaze without scorching the pan. Let cool until you can safely handle then thinly slice the pork steaks on a bias.
• 8There's so much more where that came from at chefsteps.com! Level up your meat knowledge, butchery, and barbecue (on and off the grill).