Summers Sili Char Siu

Ingredients & Marinade

• 1.5 lbs pork blade, cut into 2” chunks

• 1 tsp kosher salt

• ½ tsp black pepper, freshly cracked

• ¼ tsp MSG

• 4 tbsp honey

• 4 tbsp Bachan’s Japanese BBQ Sauce

• 1–2 tbsp Summers Sili Sauce

Combine all ingredients — this is your marinade.

Stovetop Method

1. Combine all ingredients with pork. Cover and refrigerate at least 2 hours, overnight preferred.

2. Remove pork, shake off excess. Reserve the marinade. Rest 15 min at room temp.

3. Heat a lightly oiled cast iron over medium-high. Brown all sides, 6–8 min. Don’t crowd the pan.

4. Reduce to medium-low. Add reserved marinade. Toss and cook 5–7 min, turning often, until lacquered and cooked through.

5. Rest 3 min. Spoon pan glaze over before serving.

Oven Method

1. Combine all ingredients with pork. Cover and refrigerate at least 2 hours, overnight preferred.

2. Preheat oven to 425°F. Place pork on a wire rack over a foil-lined sheet pan. Reserve the marinade.

3. Roast 20–25 min, flipping halfway, until cooked through and edges are caramelizing.

4. Brush reserved marinade over chunks. Broil on high 2–3 min until lacquered and slightly charred at the edges.

5. Rest 3 min. Spoon any drip-pan glaze over before serving.

Chef’s Note

Summers Sili doesn’t hit you right away — it lets the honey and Bachan’s do their thing first. Start with 1 tbsp in the marinade and taste before adding more. Serve over steamed jasmine rice.