Pork Chops are an easy item to grill or sear while camping, to make it great though here is a twist on the traditional Apple Sauce accompaniment.
Char Siu (Chinese BBQ Pork)
This recipe is a replica of the wonderful barbecue pork that can be seen hanging in Chinese restaurant windows known as Char Siu.
A pork tenderloin is marinated in a simple soy based marinade seasoned with garlic, ginger, and Chinese five spice before being smoked.
Once cooked in can be served alone or in one of the many other Asian recipes that use this as an ingredient including spring rolls and fired rice.
1 pork tenderloin
2 cloves garlic, finely diced
1/2 inch ginger, finely diced
1 tablespoon soy sauce
1 tablespoon shoaxing rice wine or dry sherry
1 tablespoon honey
Chinese five spice to taste, about 1/4 teaspoon
smoker, hanging if possible
B&B Charcoal briquettes
B&B Charcoal's wood chunks - cherry
Trim the pork of any sinew or fat to expose the flesh to any marinades. Place in a zip-lock bag.
Combine the garlic, ginger, soy sauce, shoaxing rice wine, honey, salt and Chinese five spice. Combine to mix well.
Add the marinade to the bag with the pork tenderloin. Smoosh around with your hands to make sure that all the tenderloin is in contact with the marinade. Leave for 1 hour in a cooler.
Light a smoker to 250 deg F (120 deg C) then add a small piece of cherry wood.
Hang the char siu pork tenderloin in the smoker and leave for one hour and when 160 deg F (70 deg C). Rest for 10 minutes before slicing.