So I am making char siu for the first time and have done quite a bit of online research including reading the following threads, blogs, and youtubes multiple times each. (I'm kind of obsessive like that.)
I finally settled on what I would do for the marinade but now I'm still undecided on the roasting process. Most recipes usually say roast at X degrees for Y amount of time. Sometimes there's specifics such as "you must vertical-dangle-roast" and "roast at 375 then crank it to 450 to finish".
The one thing I've never found is.....roast until meat reaches X degrees internal. I know this might be difficult to measure since the meat is usually cut into strips (I'm using pork shoulder). There's lots of info about pork shoulder but most is about a whole roast (either pulled or not). Most agree at least go above 180 if not more (to melt collagen, tenderness, etc.). But char siu recipes seem to go for some medium between hot/fast and low/slow....such as roasting at 375 for 45 minutes which would probably bring the meat to some pork no-man's land like 160F or 170F.
So my questions are:
A) What do you think should be the final temp? 150 ("Hey, let's not overcook our pork!") or 190 ("Hey, go big or go home! Melt that collagen!)
B) How would you get there? Low/slow or hot/fast. You can apply either technique to either final temp. I would always finish with a high heat blast to get the caramelly burnt finish.
What is typically done at the Chinese BBQ joints? I've seen those big vertical ovens in videos. They don't seem insanely hot nor low/slow.
The photos show the size and cut of the pork shoulder. Thanks for your thoughts.
P.S. Look! The container is living up to its purpose! Thanks hounds!