Directions

1. 
   BBQ Char Siu Pork Directions:
   
   
   
   1, In a large bowl, combine molasses, hoisin sauce, oyster sauce, 2 Tbsp soy sauce,  Chinese 5-spice and Shao Hsing cooking wine; stir until well mixed.
   
   
   
   2, Massage seasonings into pork shoulder. Cover and refrigerate, allowing to marinate for 24 hours.
   
   
   
   3. Remove pork shoulder from marinade, reserve extra marinade.
   
   
   
   4. Pre-heat grill to high; grill pork shoulder until all sides are charred. About 3 minutes on each side.
   
   
   
   5. Preheat oven to 375° F
   
   
   
   6. Place grilled pork shoulder in large pan, glaze pork with reserved marinade and place in oven.
   
   
   
   7. Baste pork shoulder with pan juices repeatedly until meat reaches internal temperature of 140° F.
   
   
   
   8. Remove from oven and allow pork to rest for 10 minutes before slicing.
   
   

2. To Prepare Garlic Mango Soy Sauce:

   1. Combine 1/2 cup soy sauce, mango puree, minced garlic, birds eye chili, sesame oil, sugar and honey together in a bowl until incorporated well

   2. Cover and refrigerate until needed.

3. To Serve:

   1. Take each noodle roll and reheat according to package's instructions. 

   2. Lay reheated rice noodle roll flat; place 2 Tablespoons sliced pork on far end of rice noodle sheet and gently roll over meat to create roll. Repeat twice per serving plate.

   3. To plate for each serving, place 2 Tbsp garlic mango soy sauce on bottom of serving plate, place three (3) stuffed rice noodle rolls onto plate. 

   4. Garnish each stuffed noodle roll with 1 teaspoon of black sesame seeds and 1 teaspoon of green onions. Serve immediately.