This recipe has nothing to do with recently observed holidays, but I don’t celebrate Christmas anyway, so…here’s some pork! I’ve made this recipe a few times, and it’s super easy and delicious. Kyle and Alex hadn’t had it before, and both thought it was restaurant-good. It’s pretty much that red pork you get at Chinese restaurants, but without the food coloring.

Ingredients:

• 2 1/2 pounds pork butt
• 3/4 cup hoisin sauce
• 1/2 cup soy sauce
• 1/2 cup rice wine/dry sherry
• 1/3 cup honey
• 1 tablespoon sugar
• 1/4 teaspoon ginger powder

Cut the pork into 1/2 inch thick strips. I asked the man at the meat counter to do this, which was a tremendously good idea – so much simpler!

Combine all the other ingredients in a large bowl and stir well. Add the meat and make sure each slice has gotten covered in the sauce.

Marinade in the fridge for 2 to 24 hours the longer the better. Pouring it all into a ziplock, squeezing out the air, and sealing is a pretty convenient way to keep it for the time. That way, you can flip it a time or two during the day to make sure it’s all evenly coated.

Grill over medium heat until tender, about ten minutes on each side.

This is great as-is, maybe with some fried rice or something, or you can make it into bao (buns), like so.

Hope you got all the presents you hoped for and/or nice time with your families.

Char Siu

Adapted from whats4eats.

• 2 1/2 pounds pork butt
• 3/4 cup hoisin sauce
• 1/2 cup soy sauce
• 1/2 cup rice wine/dry sherry
• 1/3 cup honey
• 1 tablespoon sugar
• 1/4 teaspoon ginger powder

Cut pork into 1/2 inch thick strips.

Combine all the other ingredients in a large bowl and stir well. Add the meat and turn to coat. Marinate 2 -24 hours in the refrigerator.

Grill over medium heat until tender, about ten minutes on each side.