Barbecued Roast Pork Tenderloinchar Shui Recipes

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CHINESE BARBEQUE PORK (CHAR SIU)



Chinese Barbeque Pork (Char Siu) image

In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 5h10m

Yield 6

Number Of Ingredients 14

⅔ cup soy sauce
½ cup honey
½ cup Chinese rice wine (or sake or dry sherry)
⅓ cup hoisin sauce
⅓ cup ketchup
⅓ cup brown sugar
4 cloves garlic, crushed
1 teaspoon Chinese five-spice powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon pink curing salt
1 (3 pound) boneless pork butt (shoulder)
1 teaspoon red food coloring, or as desired
1 teaspoon kosher salt, or to taste

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.

Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g

BBQ ROAST PORK



BBQ Roast Pork image

Provided by Patrick and Gina Neely : Food Network

Time 14h5m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 (3 to 4-pound) pork loin
2 tablespoons canola oil
1/2 small red onion, diced
2 cloves garlic, minced
1 jalapeno, seeded and minced
Kosher salt and freshly ground black pepper
2 cups strawberries, tops removed, roughly chopped
1/4 cup brown sugar
1 1/2 cup ketchup
1/4 cup water
1/2 cup strawberry nectar or mixed berry nectar
1/4 cup strawberry jam
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce

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.

CHAR SIU (CHINESE BBQ PORK)



Char Siu (Chinese BBQ Pork) image

"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.

Provided by David&Andrea

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h40m

Yield 4

Number Of Ingredients 9

2 pork tenderloins
½ cup soy sauce
⅓ cup honey
⅓ cup ketchup
⅓ cup brown sugar
¼ cup Chinese rice wine
2 tablespoons hoisin sauce
½ teaspoon red food coloring
1 teaspoon Chinese five-spice powder

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).

Nutrition Facts : Calories 482.9 calories, Carbohydrate 53.5 g, Cholesterol 126.7 mg, Fat 8.9 g, Fiber 0.6 g, Protein 43.8 g, SaturatedFat 3.1 g, Sodium 2249.8 mg, Sugar 48.3 g

CHAR SIU (BBQ PORK)



Char siu (BBQ pork) image

Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender - perfect to fill steamed bao buns for Chinese New Year

Provided by Jeremy Pang

Categories     Dinner, Main course

Time 4h45m

Yield Makes enough for 18 bao buns

Number Of Ingredients 12

700g rindless pork belly
4 fat garlic cloves, finely chopped
thumb-sized piece ginger, peeled and finely chopped
4 tbsp tomato ketchup
4 tbsp hoisin sauce
4 tbsp golden caster sugar
2 tbsp dark soy sauce
2 tbsp rice vinegar
2 tbsp sunflower oil
Pickled carrot & mooli (see 'Goes well with')
4-5 spring onion, thinly sliced on the diagonal
6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)

Steps:

  • Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
  • Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
  • Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork - it will fall apart as you cut into it - then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.

Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 7 grams protein, Sodium 0.7 milligram of sodium

HONEY ROASTED BBQ PORK (CHAR SIU) RECIPE BY TASTY



Honey Roasted BBQ Pork (Char Siu) Recipe by Tasty image

Here's what you need: soy sauce, rice wine, sesame oil, ground five spice, salt, garlic, fresh ginger, bean curd, bean curd liquid, hoisin sauce, honey, boneless pork shoulder, white rice, large bok choys

Provided by Frank Tiu

Categories     Dinner

Yield 2 servings

Number Of Ingredients 14

2 tablespoons soy sauce
2 tablespoons rice wine, also known as shaoxing
1 tablespoon sesame oil
2 teaspoons ground five spice
1 tablespoon salt
5 cloves garlic, crushed
1 piece fresh ginger, sliced 2 in (5 cm)
2 tablespoons bean curd
¼ cup bean curd liquid
¼ cup hoisin sauce
½ cup honey
2 lb boneless pork shoulder
1 cup white rice, cooked, for serving
2 large bok choys, steamed, for serving

Steps:

  • In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
  • Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
  • Marinate for at least 3 hours, or preferably overnight.
  • Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
  • Transfer the pork shoulder from the marinade to the wire rack.
  • Bake for 1 hour and 15 minutes until the edges are slightly charred.
  • Pour the marinade through a strainer into a medium pot.
  • Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
  • Glaze the pork with the reduced marinade every 15 minutes.
  • When the pork is done, slice and serve with white rice and bok choy.
  • Enjoy!

BARBECUED ROAST PORK TENDERLOIN(CHAR SHUI)



Barbecued Roast Pork Tenderloin(Char Shui) image

This is posted for a request, but it's a recipe i've made often. The glaze really makes the finished dish. Prep time doesn't include marinating and resting the meat. This is good served hot or cold, and leftovers are great in sandwiches.

Provided by JustJanS

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

1 kg pork fillet
2 cloves garlic, minced
3 slices ginger, 6 mm thick
1 teaspoon sugar
good pinch pepper
1 teaspoon sesame oil
1 tablespoon black bean sauce
1 tablespoon hoisin sauce
1 tablespoon shaohsing wine or 1 tablespoon dry sherry
1 tablespoon light soy sauce
1/4 teaspoon five-spice powder
1 pinch of chinese red food coloring (I leave this out or use a teaspoon of ordinary food colouring)
2 teaspoons dark soy sauce
1 tablespoon oil
1 tablespoon golden syrup
1 teaspoon light soy sauce

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.

OVEN-BARBECUED PORK TENDERLOINS



Oven-Barbecued Pork Tenderloins image

My family still savors and prepares this luscious heirloom recipe. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

3 tablespoons ketchup
2 tablespoons cider vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
2 pork tenderloins (3/4 pound each)

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.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 185mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

OVEN-BARBECUED PORK ROAST



Oven-Barbecued Pork Roast image

This recipe can also be made in a crock pot! The cooking time is only estimated, it will vary slightly depending on the size and cut of your pork roast, I have made this using pork shoulder and it was really good. Plan ahead the roast needs to marinade for up to 24 hours. This is good served with French fries or roasted potatoes. If you are using a roast that is larger than 3 pounds you might want to double the sauce ingredients but keep the garlic and onion amounts the same.

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT2h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (3 lb) boneless pork roast (can use a 4-pound roast)
8 large garlic cloves (sliced in half)
2 tablespoons seasoning salt
black pepper
1 teaspoon dried thyme (or to taste)
1 large onion, sliced (or use 2 medium onions)
2 tablespoons fresh minced garlic
2 teaspoons dried chili pepper flakes (optional or to taste)
1/2 cup chicken broth
1/2 cup cider vinegar
1 (6 ounce) can tomato paste
1/4 cup lemon juice
2 -4 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon paprika

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!

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