Hawaiian Style Smoked Meat

Name: Hawaiian Style Smoked Meat
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M1DT6H35M0.000S
Yield: 10 servings
Cuisine: american
Ingredients: 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

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Level: Intermediate

Total: 1 day 6 hr 35 min (includes marinating time)
Active: 35 min

Yield: 10 servings

Level: Intermediate

Total: 1 day 6 hr 35 min (includes marinating time)
Active: 35 min

Yield: 10 servings

Ingredients

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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

Directions

Special equipment:

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.