Best for: The budget skewer that eats like the expensive one.
Zhurou chuan is the workhorse of the shaokao stall: pork shoulder cut small with its fat left on, grilled hard over charcoal, and seasoned with the house cumin dusting plus a little five-spice for warmth. Shoulder is the right cut — cheap, forgiving, and built for direct heat.
Grill: Direct high heat over charcoal; 450–500°F. Equipment: Charcoal grill, flat metal skewers, tongs, instant-read thermometer.
Ingredients
Marinate: 30 minutes. Rest: 5 minutes. Total: 1 hour.
- 1 1/2 lb boneless pork shoulder, cut into 3/4-inch cubes with fat
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil, plus more for the grate
- 1 teaspoon sugar
- 2 tablespoons cumin seeds, coarsely crushed
- 2 teaspoons Chinese chile flakes (or crushed red pepper flakes)
- 1 teaspoon fine table salt
- 1/2 teaspoon ground Sichuan pepper
- 1/2 teaspoon five-spice powder
- 12 flat metal skewers (or bamboo skewers soaked 30 minutes)
Directions
Toss the pork with the soy sauce, neutral oil, and sugar. Cover and marinate for 30 minutes while the grill heats.
Stir the cumin, chile flakes, salt, Sichuan pepper, and five-spice powder into the shaokao spice mix. Light a full chimney of charcoal and heat the grill to 450–500°F.
Thread the pork snugly onto the skewers, alternating lean and fatty cubes.
Grill directly over the coals for 2–3 minutes per side, turning often, until the fat crisps and the edges char.
Dust generously with the spice mix during the last 2 minutes and cook until the pork registers 145°F.
Rest for 5 minutes, dust once more, and serve hot.
Grilling tip: Leave the fat on the shoulder cubes — on a skewer this small, fat is the difference between juicy and dry.
