Total: 1 day 6 hr 35 min(includes marinating time)
Active: 35 min
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
a smoker; skewers, soaked in water 30 minutes if wood or bamboo
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.