Char Siu Style Kurobuta Pork Collar with Green Onion Vinaigrette
BY: Lee Anne Wong
- 1 (4 pound) Snake River Farms Kurobuta Pork Collar
- 1/3 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 tablespoons dry sherry
- 1 teaspoon Chinese five spice powder
Green Onion Vinaigrette
- 1/2 cup vegetable oil
- 1/2 cup toasted sesame oil
- 2 bunches green onion, washed, roots trimmed, sliced thin, green and whites, about 3 cups sliced
- 1/2 cup rice vinegar
- 1 teaspoon fresh garlic, minced
- 1 tablespoon fresh ginger root, finely minced
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground white pepper
In a small bowl, combine the hoisin, honey, soy sauce, sherry, and five spice powder, whisking until well combined. Butcher the pork collar into four pieces/loins, by making a horizontal cut in half and then a vertical cut along the same plane. Place the pork collar in a gallon zip bag or baking dish and pour the marinade over the meat, gently massaging the marinade in with your hands. Cover and refrigerate for 12-24 hours.
up to 24 hours
Remove the pork from the marinade. Add the leftover marinade to a small pot or pan and bring to a boil over high heat. Remove from the heat. Set aside.
To roast your char siu, preheat the oven to 275 degrees F and move the rack to the upper middle position. Set an elevated wire rack on a rimmed baking sheet and lay the marinated pork collars on the rack. Put the pan in the oven and let it roast for 45 minutes- hour or until the meat reaches an internal temperature of 135 degrees F.
Remove the pan from the oven, then move the oven rack to the top position and turn the heat up to “broil.” Baste the pork with the reserved marinade, then broil it until dark and glossy with the edges just slightly charred. Flip the meat over and baste again, allowing the second side to color and char as well.
Transfer the pork to a cutting board and place a piece of tented foil over the cooked pork. Allow the pork to rest for 10 minutes before slicing. Serve with the green onion vinaigrette as a condiment.
Green Onion Vinaigrette
In a small pot or frying pan, combine the vegetable oil and sesame oil and heat over high heat to 350F (use an oil/candy thermometer to check the temperature) or until just barely smoking.
Combine the rest of the ingredients in a large deep, heatproof bowl (glass or metal, not plastic). Carefully pour the hot oil over the ingredients until it has all been added. It will spatter so be careful. Once all the oil is added, gently stir the mixture with a spoon. You may spoon the vinaigrette over the pork warm or allow it to cool to room temperature. Refrigerate to store. Allow the vinaigrette to warm to room temperature before using.