This recipe is based on a dish served at a small Chinese restaurant here in Columbus. It’s something that I can’t get enough of. I use a simple smoking box (I got mine for $40 and I love it!) to mimic the smoky flavor of the wok. Once the pork is done smoking, you shred it like BBQ, then add to a pan with bean sprouts which adds crunch. It’s something very different than the standard options.
Note: Make sure that you measure your grill to make sure the smoker box will fit. Before you try this dish, try to identify how you can best get your grill to maintain 240 degrees. For me, I can keep my grill at 240 by having 1 burner on, turned on high.
Smoky Chinese Pork
- 5 pound Pork shoulder
- 2 to 3 Cups Apple wood chips
- 1 T Fresh ginger grated
- 2 Cloves Garlic grated
- 1 TB Vegetable oil
- 2 TB Soy sauce
- 2 T Oyster sauce
- 1/2 Cup Water
- 2 T Sugar
- 3 Green onion
- 12 Oz. Bean sprouts
- Remove pork from its wrapper and pat dry with paper towels.
- Cut into 5 to 6 even chunks. Sprinkle with salt and place in the fridge until you're ready to add to the smoker box. This can be done in the morning or right before smoking, whatever your time line is.
- Heat your grill to 240 degrees.
- Put a disposable foil tray with 2 cups of water on the grates.
- Assemble the smoker box. In the bottom tray, add wood chips, then slide the grate back on, place your pork on the meal grate. Put on the cover.
- Position the smoker on the grill. Try to position so it’s not over the active burners, but it’s fine if it is. Cook for 2 hours.
- Bring pork inside and shred each piece with two forks.
- Heat large, deep pan over medium high heat. Add oil and heat for a couple minutes.
- Add ginger and garlic. Make sure you stir so they don’t burn. Cook for a minute.
- Add soy sauce, oyster sauce, water and sugar. Cook for 1 minute.
- Add bean sprouts and green onion. Mix well and cook for 2 minutes.
- Add pork and stir, cooking for another 5 minutes.
- That's it! Serve with rice.