Char Siu Pork

if making manapua, also get bag of spinach and an onion

2 racks of baby backs for snacking or 3 lb pork butt for manapua

1/2 cup hoisin sauce

1/2 cup brandy (or rum or bourbon)

1/4 cup honey
1/8 tbsp molasses

1/4 cup shoyu

2 tbsp sesame oil

2 tbsp Siracha

2 tbsp powdered ginger

1 tbsp powdered garlic

1 tbsp five spice powder

2 tbsp powdered onion
1 cube red fermented tofu and 4 tsp of the liquid

For manapua

Cut the pork into 1 inch thick by 4 inch long pieces.

Whisk all other ingredients  together. Add pork and thoroughly mix together. Marinate at least 4 hours, preferably overnight.

Layer a steam basket with spinach, meat, spinach on each layer. Steam for 30 minutes, then shred with fork.

While the pork steams, sauté up a diced onion then dump in the marinade to heat through and remove any porky bacteria. If you want it thicker, add a little cornstarch dissolved in water.  Set aside.

Once all the pork is shredded, mix in as much of the onion/marinade mix as desired. Make bun dough, stuff with shredded pork, steam.

For snacking

Mix the marinade thoroughly in a bowl. Don't skip the booze; it helps penetrate.  You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish

Marinate the meat for at least 3 hours in zipper bags. Overnight is better.

These ribs taste great cooked in an indoor oven. Either way, heat your grill or oven to about 300°F. If you are grilling, set up in a 2-zone indirect system. Make sure the meat is not directly over the flame on a grill. If necessary, put a pan with a rack on top of it under the meat. Roast for about 60 minutes.

After about 60 minutes, paint the bone side of the ribs with a coat of the glaze (Char Siu sauce). Cook for 10 minutes, underside up. Turn them over, meat side up. Paint with glaze. Cook another 10 minutes. Remove them, let them sit for 5 minutes, cut them into individual ribs, and serve