Barbecued Roast Pork Tenderloinchar Shui Recipes

BBQ ROAST PORK

Steps:

• Preheat the oven to 325 degrees F.
• Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
• BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
• Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
• Remove the pork from the oven and let rest for 10 minutes before slicing.

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

CHAR SIU PORK - CHINESE BBQ PORK

Steps:

• Cut pork in half to make two long strips. (Note 5)
• Mix Marinade ingredients in a bowl.
• Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
• Preheat oven to 160C/320F.
• Line a tray with foil and place a rack on top (recommended but not critical).
• Remove pork from the marinade, save Marinade. Place pork on rack.
• Roast for 30 minutes.
• Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
• Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
• Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
• Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
• Serve with rice and steamed Chinese greens. See notes for more uses!

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BARBECUED ROAST PORK TENDERLOIN(CHAR SHUI)

Steps:

• Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.
• Heat the oven to 180c.
• Place the pork on a rack in the middle of the oven.
• Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.
• Allow to rest for 10 minutes.
• For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.
• Spoon over meat just before serving.
• Slice on the diagonal to serve.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Char Siu is widely recognized for its bright red color meat. It has a slight sweet taste with a hint of a unique spiciness. Char siu is used most commonly throughout the islands as a meat garnish.
• Mix together in a medium bowl brown sugar, sugar, salt, five spice, white pepper, sesame oil, rice wine, shoyu, hoisin sauce, fermented red bean curd sauce or red food coloring, minced garlic, and honey.
• Reserve 2-3 tablespoons of the marinade to use for basting the pork later on.
• Place the meat in a large enough container/Ziploc bag to cover all of the meat in the marinade sauce. Let it marinade in the refrigerator for 1-2 days. (The longer the better to soak up more of the sauce.) Halfway through the marinade time, flip the pork to make sure all sides are evenly marinading.
• Preheat the oven to 475°F. Line a baking sheet with foil and add a lined rack on top. This will make cleaning easier. Pour some water to the pan to help prevent smoking when the sauce drips onto the pan. Evenly space out the pork when adding it to the wire rack.
• Roast the pork in the oven for 25 minutes. In the meantime, combine the reserved marinade with the honey and water.
• Baste the pork then flip it and baste again. Rotate the pan 180 degrees to ensure even roasting. If the water has dried out, add more water to the pan. Roast again for another 15 minutes.
• Baste, then flip the pork and baste again. Roast for a final 10 minutes. If the water has dried out, add more water to the pan.
• Take the meat out from the oven and let it rest for 15 minutes. Slice the meat into thin slices and serve it hot. Enjoy!

CHAR SIU (叉燒) - CHINESE BBQ PORK

Steps:

• We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
• To a bowl, we'll add:
• Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we'll push all the air out of the bag and seal it.
• Preheat the oven to 425° F or 218° C.
• Now, we'll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water.
• Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

OVEN-BARBECUED PORK TENDERLOINS

Steps:

• Preheat oven to 425°. In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork. , Bake, uncovered, until a thermometer reads 160°, basting occasionally with remaining sauce, 35-40 minutes. Let stand for 5 minutes before slicing.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut the pork into long strips or chunks about 2 to 3 inches thick. Don't trim any excess fat, as it will render off and add flavor.
• Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
• Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
• Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). It's amazing how oven temperatures can vary-from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.
• Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.
• Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F (190 C). After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
• Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous--you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. This will be the sauce you'll use for basting the pork.
• After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
• By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it's not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. You can also use a meat thermometer to check if the internal temperature of the pork has reached 160 degrees F. (Update: USDA recommends that pork should be cooked to 145 degrees F with a 3 minute resting time)
• Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!

CHINESE BARBECUE PORK (CHAR SIU PORK)

Steps:

• Place all of the ingredients for the marinade into a bowl and whisk to combine.
• Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade.
• Place the bag into the fridge and leave it to marinate for at least 2-3 hours, or overnight.
• When you are ready to roast the pork, take it out of the fridge and let it come to room temperature in the marinade (this will take about 30 minutes).
• Preheat the oven to 350°F (180°C) (without fan).
• Place a wire rack over a large roasting tray and half fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist.
• Place the pork on the wire rack.
• discard the marinade in the freezer bag.
• Roast the pork for about 30 minutes, basting every 10 minutes or so (see next step).
• Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. Bring the sauce to a boil and simmer gently for a few minutes until the sauce is thick and syrupy. Use this sauce to baste the pork.
• After 30 minutes, turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn't burn. Once the pork has caramelised nicely, remove the tray from the oven.
• Let the pork rest for about 10 minutes before slicing.

BARBECUE PORK ROAST

Steps:

• In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
• Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 °F for 2 to 2 1/2 hours, or to an internal temperature of 160 to 170 °F. Serve with Paula Deen's Original BBQ sauce.

OVEN-BARBECUED PORK ROAST

Steps:

• Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
• In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender.
• Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
• Place the roast in a large Dutch oven and pour the sauce over the roast.
• Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
• Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
• Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
• Delicious!