1. Cross hatch your pork
2. Make your dry rub, combining the brown sugar, salt, Chinese five-spice and gochugaru.
3. Mix these and rub all over the pork, make sure to get into every nook and cranny.
4. Make your marinade of hoisin sauce, Shaoxing vinegar & Chimac Sriracha Caramel.
5. Pour marinade all over the dry rubbed pork. Let it marinade for 4-12 hours.
6. Light your bbq so that there is a hot and cold side.
7. When the bbq is nice and hot, sear the pork, fat side down. Let it colour and char, turning once.
8. Move to the cold side, brush with marinade and let it cook under indirect heat until it reaches 52°C.
9. Remove from the heat, pour over some more marinade wrap in tinfoil, sealed tightly.
10. Pop it back on the grill until it gets to 62°C
11. Remove from the heat and let it rest for about 20 mins - don’t skip this!
12. Get any leftover marinade from the foil, bring to a boil in a saucepan and let it cook for a minute or two.
13. Slice the pork thinly, serving with your delicious leftover sauce & enjoy!
