| Level: | Intermediate |
| Total: | 1 day 6 hr 35 min |
| Active: | 35 min |
| Yield: | 10 servings |
Ingredients
- 1 pound brown sugar
- 8 ounces shoyu sauce, preferably Aloha
- 2 ounces garlic, chopped
- 2 ounces ginger, chopped
- 5 pounds pork butt, cut into 2-by-2-by-8-inch strips
- 1/8 cup oyster sauce
- Oil, for stir-frying
- 4 ounces sliced onions
Instructions
- Mix together sugar, shoyu, garlic and ginger in a bowl. Remove and reserve 1/4 cup, and add the pork to the marinade. Refrigerate, covered, for 24 hours.
- Preheat a smoker to 260 degrees F. Remove pork from marinade and thread on skewers. Place skewers in smoker and cook until an instant-read thermometer inserted in the center of the meat registers 145 degrees F, 5 to 6 hours.
- Remove pork from skewers and slice into 1/4-inch pieces. Stir the oyster sauce into the reserved marinade and set aside.
- Stir fry the meat and onions together in the oil in a hot frying pan until the onions are seared, then add oyster sauce mixture.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 664 |
| Total Fat | 33 g |
| Saturated Fat | 10 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 45 g |
| Protein | 42 g |
| Cholesterol | 141 mg |
| Sodium | 1497 mg |
Reviews
Great recipe (make sure you use fresh ginger) and easy to cook, provided you have patience. I personally would make about 1/4 cup more of the sauce/marinade for coating towards the end. Definitely on my repeat list.
Amazing dish! It’s super simple to make and went just as easy as it could. I’d only smoked once before on my old charcoal so I was nervous but even with the grill being too hot it still turned out great! 10/10 will make again.