Cannabis Char Siu Pork
Succulent cannabis-infused char siu pork with a glossy, caramelized glaze combining honey, hoisin, and five-spice — a THC-enriched Cantonese BBQ classic.
This cannabis cannabis char siu pork recipe brings the bold flavors of Chinese cuisine together with cannabis oil for an infused dish that honors traditional wok-based cooking techniques. Chinese cooking relies heavily on sesame oil, soy sauce, ginger, and garlic, all of which beautifully mask cannabis flavors. The key to cannabis Chinese food is adding the infused oil as a finishing element after the high-heat wok cooking is done. Cannabis char siu pork delivers sticky, caramelized edges and tender, juicy meat infused with THC throughout the overnight marinade.
- 800g pork shoulder or pork neck, cut into long strips
- 2 tablespoons 3.5 grams cannabis-infused oil
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Shaoxing wine
- 1 teaspoon five-spice powder
- 2 cloves garlic, minced
- 1 tablespoon red fermented bean curd (optional, for color)
- 1 tablespoon sugar
- Combine hoisin sauce, soy sauce, honey, Shaoxing wine, five-spice powder, garlic, sugar, red bean curd, and the cannabis-infused oil in a bowl to make the marinade.
- Coat the pork strips thoroughly in the marinade. Cover and refrigerate for at least 4 hours or overnight for best results.
- Preheat your oven to 325°F. Place a wire rack over a foil-lined baking sheet and arrange the pork strips on the rack. Reserve the marinade.
- Roast for 20 minutes, then flip the pork and baste with reserved marinade. Roast another 15 minutes.
- Increase oven to 425°F and roast 5-8 more minutes, watching carefully, until edges are charred and caramelized.
- Rest the pork for 10 minutes before slicing against the grain. Drizzle any remaining glaze over the sliced meat.
- Serve with steamed rice and blanched vegetables. Wait 60-90 minutes before consuming additional portions.
Dosing Tips for Your Cannabis Char Siu Pork
- Never add cannabis oil to a screaming-hot wok. Stir-fry with regular oil at high heat, then reduce to low and drizzle cannabis sesame oil at the very end.
- Calculate your dose per plate and add a measured tablespoon of cannabis oil to each individual serving after plating.
- Chinese dishes with rich, umami-heavy sauces mask cannabis flavor completely. Use soy sauce, oyster sauce, and hoisin to your advantage.
- Noodle and rice dishes digest at a moderate pace. Expect onset in 45-90 minutes with a steady, sustained experience.
- The cannabis oil integrates into the marinade and penetrates the pork during hours of refrigeration, distributing THC evenly through every slice.
Common Mistakes to Avoid
- Stir-frying in cannabis oil in a hot wok is the most common mistake. Wok temperatures exceed 500 F (260 C), which instantly destroys THC.
- Adding cannabis oil to the marinade and then searing the protein at high heat wastes most of the cannabinoids in the cooking process.
- Using cannabis coconut oil in Chinese dishes where coconut flavor is inappropriate. Cannabis sesame oil or peanut oil are much more authentic choices.
- Over-saucing to mask cannabis flavor dilutes the dish. Proper strained cannabis oil in small quantities needs minimal masking.
How to Store Cannabis Char Siu Pork
- Store cannabis Chinese leftovers refrigerated for up to 3 days. The sauces help preserve moisture and hold the cannabis oil.
- Cannabis stir-fry sauces can be prepared in advance and stored for 1-2 weeks refrigerated. Add to freshly cooked dishes on demand.
- Fried rice and noodle dishes with cannabis oil reheat well in a microwave at medium power or gently in a wok over low heat.
- Slice and refrigerate in the glaze for up to 4 days — it makes incredible leftover sandwiches, noodle bowls, or fried rice.
Variations & Ideas
- Make cannabis dan dan noodles by stirring cannabis sesame oil and chili oil into the savory, numbing sauce at the end.
- Drizzle cannabis sesame oil over finished wonton soup or dumpling plates as a fragrant, infused finishing touch.
- Toss cannabis peanut oil with Sichuan peppercorns and chili flakes for an infused Chinese chili crisp condiment.
- Substitute boneless chicken thighs for the pork, reducing the initial roasting time by 10 minutes to avoid drying out.
Frequently Asked Questions
Not for the initial stir-fry. Wok cooking requires extremely high heat that destroys THC almost instantly. Instead, do all your high-heat wok cooking with regular oil, then kill the heat and toss in the cannabis oil as the final step before plating.
Cannabis-infused sesame oil is the gold standard for Chinese dishes because toasted sesame is already a traditional finishing oil. Cannabis peanut oil is another excellent option. Both have robust flavors that complement Chinese cuisine authentically.
Yes, add cannabis oil to the filling mixture rather than the wrapper or cooking oil. The filling stays at moderate internal temperatures during steaming or pan-frying. Serve with a cannabis soy-ginger dipping sauce for an additional measured dose.
Add cannabis sesame oil to each person's individual dipping sauce rather than the communal broth. This allows each guest to control their dose precisely. Cannabis chili oil also works excellently as a hot pot condiment.
No, soy sauce does not degrade THC. The sodium and umami compounds in soy sauce are completely compatible with cannabinoids. In fact, the strong savory flavor of soy sauce is one of the best natural maskers of herbal cannabis taste.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*