Locally raised chicken that’s 100% vegetarian fed with no antibiotics ever. Save up to $3.50 lb
Made in house by your Market Butchers using Northwest raised beef blended with fresh pork and a mix of housemade spices. Save $2 LB
Fillets with a mild to full flavor. Previously frozen. Save $6 lb
This slow-roasted Chinese-Hawaiian pulled pork is marinated in a sweet, garlicky sauce that turns into a sticky, flavorful glaze. Seasoned with Chinese five spice, ginger, pineapple juice and Sriracha, Char Siu (or “fork roast”) makes fantastic sliders and is easy to prepare ahead and reheat.
Serves: 8-12 Difficulty: easy Prep time: 15 minutes Cook time: 3-4 hours
Ingredients:
1/2 c hoisin sauce
3 T pineapple juice concentrate 1/3 c water
1/3 c soy sauce
1/3 c honey
1 T sesame oil
1 t Chinese five spice
2 T garlic, minced
2 T ginger, minced
3 T Sriracha chili sauce (more or less to taste) 1/2 t ea salt and pepper
5 lb pork butt or shoulder roast, quartered 8-12 Hawaiian rolls, toasted
2 green onions, sliced
1 red chili, sliced
1/2 lb pineapple, sliced, grilled
Steps:
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• Combine marinade ingredients and place pork in re-sealable plastic bag or bowl with marinade; cover and chill a min. of 4 hr.
• Preheat oven to 300º. Place pork and marinade in a heavy-bottomed, oven-proof pot with lid. Cover tightly and slowly roast 3-4 hr until pork is tender. Remove from oven and ladle juices into a saucepan; simmer juices over medium-high heat until a thin, syrupy glaze forms, approx 12-15 min.
• Baste pork with glaze, reserving some for serving, then return to oven and increase temp to 425º, cooking until glaze is set, sticky and darkened, approx. 10 min.
• Shred slightly and serve on toasted Hawaiian rolls with green onions, grilled pineapple slices and red chili (as desired).
