Now that we’re nearing the end of summer, you’re probably searching for something different to throw on the grill. This barbecue char siu using LiberTerre pork jowl (also known as pork cheeks) is the perfect option.
If you’ve never cooked with pork jowl before, you’re totally missing out! It’s a great option since it is nicely marbled with enough fat so it won’t dry out on the grill, and it is a versatile cut that goes great with summer sides! I’ve added it on a saute of fresh udon noodles (because they’re my absolute favourite!) Here is also a recipe for spicy udon noodles, which goes perfectly with the barbecued char siu. A simple blanched bok choy with steamed rice is also a great option with this barbecued meat.
Marinating the pork overnight, and a careful watch and consistent basting on the grill and you’ll end up with the best barbecued pork that you just can’t stop eating!
Be adventurous and give this recipe a try — You will be happy you did!
- 2 pounds LiberTerre boneless pork jowl
- 2 Tbsp sugar
- 2 tsp salt
- ½ tsp five spice powder
- ¼ tsp white pepper
- 1 Tbsp Shaoxing wine
- ½ tsp sesame oil
- 1 Tbsp hoisin sauce
- 3 cloves minced garlic, minced
- 1 Tbsp oil
- 1 Tbsp honey
- 1 Tbsp hoisin sauce
- 1 Tbsp warm water
- Combine the marinade ingredient in a bowl. Set aside.
- Place the pork into a large re-sealable plastic bag, and pour the marinade into the bag. Seal the bag and work the marinade into the meat until every piece is evenly coated. Refrigerate overnight.
- The next day, place the pork on a plate, making sure to shake off the excess marinade in the bag. Too much marinade left on the meat will increase the chances of burning your pork.
- Combine ingredients for the basting sauce in a bowl and get your basting brush ready.
- Preheat your grill, making sure it’s extremely hot. You want a nice sear on the meat to seal in the juices before you turn it, but try not to get it too crispy on one side. You will be turning the meat often during the cooking process to prevent burning and make sure that marinade gets nice and caramelized. (On a hot grill, you should be cooking it for about 3 minutes before flipping it).
- After both sides are seared, you can turn the grill down slightly to prevent drying out the meat. Turn the meat every 2 to 3 minutes making sure to get an even sear on all sides. I also started to brush and baste the meat after each turn to keep it moist and flavorful. If the meat looks like it starts to get dry on the surface, it needs to be basted.
- Continue this turning and basting and make sure you don’t walk away from the grill. Also make sure that you stop basting a few minutes before you pull the meat off the grill since the marinade was in contact with raw meat.
- Your pork is ready when a meat thermometer inserted into the thickest part of the meat reads 145 degrees F. Remove it from the grill to let it rest for 5 minutes before slicing (this will allow the juices to redistribute). Serve with spicy udon noodles (recipe below).
- 1 Tbsp. Canola oil
- ½ onion, sliced
- 2 carrots, finely chopped
- 1 cup green onion, sliced thin
- 400 g Fresh (frozen) udon noodles
- 1 tsp sesame oil
- 1 Tbsp Sriracha Sauce
- 2 Tbsp brown sugar
- ¼ cup soy sauce
- 2 tsp rice wine vinegar
- 2 cloves garlic, finely chopped
- 1 Tbsp fresh ginger, finely chopped
- sliced green onion or freshly chopped cilantro
- Optional: blanched bok choy
- Prepare the onions, carrots and green onion and set aside.
- Combine all of the sauce ingredients in a small bowl and set aside.
- Fill a large bowl with hot tap water and add the frozen udon noodles to the bowl so they defrost and separate before adding them to the wok.
- Blanch your bok choy and then set aside while keeping it warm.
- In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and regular onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for just about 30 seconds.
- Gently mix your soaking noodles to loosen and separate, then drain. Add drained noodles to the wok and cook, stirring, for 30 seconds. Add sauce and cook for another 30 second, stirring to combine well (frozen udon noodles are pretty much already cooked and become overcooked very quickly so do not cook them for too long). Remove cooked noodles to a bowl and garnish with additional sliced green onion and/or cilantro. Serve with blanched bok choy.
*This recipe and post was created as part of a paid partnership between myself and LiberTerre. However, and as always, all opinions are my own.