POrk Char Siu

Prep Time: 35 Minutes     Grill Time: 1 - 1.5 Hours

Ingredients

• 2 lbs. pork roast, butt is a good cut, but can be any kind of roast
• 6 cloves of garlic, minced
• 3 tbsp. peanut oil
• ¼ cup dark molasses
• ¼ cup honey
• ¼ cup hoisin sauce
• ¼ cup soy sauce
• 3 tbsp. sake, rice wine
• 2 tsp. pepper
• 1½ tsp. Chinese 5 spice powder
• 1½ tsp. sesame oil
• 9 drops of red food coloring - gives the red you're familiar with

Corn On The Cob

• 10 corn on the cob, shucked
• 10 squares of tin foil
• 10 tbsp. butter (divided)
• 10 tbsp. soy sauce (divided)
• 10 tbsp. sake (divided)
• salt and pepper to taste

Method

1. Add all of the ingredients for the sauce into a pot and bring to a simmer until it is well combined, thickened and a little sticky. About 5 minutes. Remove it from the heat and let it cool.
2. Place the pork, ²/₃ of the cooled sauce, chopped garlic, and the 3 tbsp. oil into a marinating dish, or bag. Refrigerate for 8 to 24 hours. Keep the remaining ¹/₃ of the sauce for serving.
3. Preheat your grill's rotisserie to 375 to 400°F.
4. Remove the pork from the marinade and place the meat onto the rotisserie, reserving the leftover sauce. Place the rotisserie onto the grill and make sure that the load is balanced.
5. Grill the pork for 1 to 1.5 hours on the rotisserie, basting with the leftover marinade until the last 5 minutes of grilling. Grill it until an instant read thermometer reads 160°F. Remove the pork to a carving board and tent with foil for at least 15 minutes.
6. Serve the pork drizzled with the sauce that you set aside in step 2.
7. For the corn, place each ear onto a slice of tin foil and pull up the corners so that you won't spill the precious flavor.
8. Season the corn to taste with salt and pepper, then add 1 tbsp. each of butter, soy and sake. Roll the tin foil into packets to seal in the flavor.
9. Grill for 20 minutes (during the last 20 minutes of your pork) and turn every 2 to 5 minutes. You're using the heat from the rear burner to cook the corn, so no need to turn on the other burners unless you want to.
10. Careful when unwrapping the corn. It's hot.