Cantonese Char Siu Pork And Vegetable Spring Rolls Recipes

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CANTONESE CHAR SIU



Cantonese char siu image

Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier pork steaks for more flavour

Provided by Maggie Wong

Categories     Dinner

Time 35m

Number Of Ingredients 10

3 pork shoulder steaks (choose fattier steaks, if possible)
cooked jasmine rice and steamed pak choi, to serve
1 spring onion, finely sliced, to serve
2 tbsp hoisin sauce (you can also use oyster sauce, but you'll need more honey as it's less sweet)
1⁄2 cube red bean curd from a can, plus 3 tsp sauce from the can
1⁄2 tsp light soy sauce
1⁄2 tsp dark soy sauce
1 tsp Shaohsing rice wine (Chinese cooking wine)
2 garlic cloves, finely grated
6 tbsp honey

Steps:

  • First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. Tip half into a large bowl with the pork, reserving the rest of the marinade for basting later. Season the pork, toss to coat and chill for 5 hrs to marinate.
  • Heat the oven to 200C/180C fan/gas 6. Transfer the pork to a roasting tin and roast for 30 mins.
  • Meanwhile, mix the remaining marinade with the rest of the honey. Brush over the pork every 10 mins, so it's evenly coloured. Serve with the rice and pak choi, and the spring onions scattered over.

Nutrition Facts : Calories 412 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 38 grams sugar, Protein 40 grams protein, Sodium 1.4 milligram of sodium

HOMEMADE PORK AND VEGETABLE EGG ROLLS WITH SWEET AND SOUR DIPPING SAUCE



Homemade Pork and Vegetable Egg Rolls with Sweet and Sour Dipping Sauce image

These homemade pork and vegetable egg rolls feature a filling of Chinese roast pork, cabbage, and carrots, and can be fried or baked based on preference.

Provided by Victoria

Categories     Appetizer     Snack

Time 1h10m

Number Of Ingredients 23

1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons water
2 tablespoons oyster sauce
1 tablespoon soy sauce ((preferably low-sodium))
1 tablespoon canola or vegetable oil
3 scallions (white and green parts) (sliced)
3 cups lightly packed finely shredded/sliced Napa/Chinese cabbage ((omit thick center spines))
1 ½ cups finely chopped celery
1 ½ cups shredded carrot ((about 2 carrots depending on size))
¾ pound Char Siu (Chinese BBQ pork), homemade or store-bought, (cut into 1 ½-inch-long thin matchsticks)
1 ½ tablespoons cornstarch dissolved in 2 tablespoons water
½ cup water
¼ cup sugar
3 tablespoons unseasoned rice vinegar or cider vinegar
1 tablespoon ketchup
1 tablespoon soy sauce ((preferably low-sodium))
¼ teaspoon kosher salt
2 teaspoons cornstarch dissolved in 2 tablespoons water
18 egg roll wrappers
1 large egg, (lightly beaten)
Canola, vegetable, or peanut oil (for deep-frying)

Steps:

  • To make the filling: combine the sugar, salt, pepper, water, oyster sauce, and soy sauce in a small bowl. Stir this flavoring sauce well and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring well to combine. Cook, stirring frequently, for about 1 minute until the vegetables have collapsed slightly. Add the flavoring sauce and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling. Cook for about 30 seconds to bind the mixture nicely. Transfer to a platter and spread out to cool completely. Feel free to prepare the filling up to 2 days in advance. You should yield about 4 ½ cups filling.
  • Make the sweet and sour dipping sauce: combine the water, sugar, vinegar, ketchup, soy sauce, and salt in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a final stir and then add it to the pan. Continue cooking for about 15 seconds, or until the sauce comes to a full boil and thickens.
  • Remove from the heat, transfer to a serving bowl and set aside for 10 minutes to cool and concentrate in flavor. Taste and add extra salt, if needed. Serve warm or at room temperature. Feel free to prepare the sauce a day in advance. You should yield about 1 cup sauce.
  • To assemble the egg rolls: Place an egg roll wrapper on a work surface with the points facing 12, 3, 6, and 9 o'clock. Place ¼ cup of filling just below the center of the wrapper in a horizontal log shape going from 9 o'clock to 3 o'clock, but leaving about 1 ½ inches on either side for folding over. Fold over the bottom of the wrapper, brush the upper edges with egg wash, then fold in the sides of the wrapper. Roll tightly from the bottom up to seal and finish, forming a cigar shape. Set the finished rolls, seam side up, on a baking sheet and cover with a kitchen towel or lightly damp paper towel to prevent drying.
  • To fry egg rolls: Line a sheet pan with paper towels and then place a metal rack over the top. Heat 1 ½ inches of oil in a deep skillet or pot over medium-high heat to about 375°F on a deep-fry thermometer. Slide in a few rolls and fry for about 3 minutes flipping halfway through or gently pressing down to submerge (they may be stubborn flipping over) until golden brown and crisp. Remove from the oil and drain on the metal rack set over the paper towels. Repeat with the other rolls. Be sure not to add too many rolls at once since it will lower the oil temperature suddenly. Try to keep it at or around 375°F throughout the cooking process by adjusting the heat as necessary.
  • To bake egg rolls: Preheat the oven to 425°F and lightly oil a baking sheet. Place the egg rolls on the oiled baking sheet and brush them all over with more oil. Bake for 10 to 12 minutes on one side, then flip them over and bake for another 10 minutes until golden brown on the top and bottom (they wont really brown on the sides the same way they do when fried).
  • Serve hot, whole or cut in half with the sweet and sour dipping sauce.

Nutrition Facts : Calories 198 kcal, ServingSize 1 roll with 1 tablespoon sauce, Carbohydrate 25 g, Protein 9 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 602 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 4 g

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

PORK & VEGETABLE SPRING ROLLS



Pork & Vegetable Spring Rolls image

I thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment! -Marla Strader, Ozark, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 cups thinly sliced romaine
1-1/2 cups cubed cooked pork
1 cup thinly sliced fresh spinach
3/4 cup julienned carrot
1/3 cup thinly sliced celery
1/3 cup dried cherries, coarsely chopped
1 tablespoon sesame oil
12 round rice paper wrappers (8 inches)
1/4 cup sliced almonds
1/4 cup wasabi-coated green peas
Sesame ginger salad dressing

Steps:

  • In a large bowl, combine the first 6 ingredients. Drizzle with oil; toss to coat., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer salad mixture, almonds and peas across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with dressing.

Nutrition Facts : Calories 255 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

CANTONESE CHAR SIU PORK AND VEGETABLE SPRING ROLLS



Cantonese Char Siu Pork and Vegetable Spring Rolls image

Categories     Sauce     Pork     Vegetable     Side     Fry     Roast     Spring

Yield makes 12 rolls, serving 6 to 8 as a snack

Number Of Ingredients 18

Filling
3/4 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons light (regular) soy sauce
1 1/2 tablespoons oyster sauce
2 tablespoons water
2 tablespoons canola oil
2 scallions (white and green parts), chopped
2 cups lightly packed finely shredded cabbage (omit thick center spines)
1 cup finely chopped celery
1 carrot, cut into fine shreds (about 1 cup)
1/2 pound Char Siu Pork, homemade (page 224) or store-bought, cut into 1 1/2-inch-long matchsticks
1 tablespoon cornstarch dissolved in 1 1/2 tablespoons water
12 Cantonese spring roll skins (page 64)
1 large egg, lightly beaten
Canola or peanut oil, for deep-frying
1 cup Sweet and Sour Sauce (page 217), or 2 tablespoons unseasoned rice vinegar, Chinese black vinegar, or balsamic vinegar mixed with 1 teaspoon chile oil (page 216)

Steps:

  • To make the filling, combine the sugar, salt, white pepper, soy sauce, oyster sauce, and water in a small bowl. Stir this flavoring sauce well and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring to combine well. Cook, stirring frequently, for about 1 minute, until the vegetables have collapsed slightly. Add the flavoring sauce, stirring to combine, and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling mixture. Cook for about 30 seconds, to bind the mixture nicely. Transfer to a platter and spread out. Set aside to cool completely before using. You should have about 3 cups. (The filling can be prepared 2 days in advance, covered, and refrigerated after cooling. Return to room temperature before wrapping.)
  • Before assembling the spring rolls, line a baking sheet with parchment paper and lightly dust with cornstarch. For each spring roll, use about 1/4 cup of filling, placing it slightly below the center of the skin. Follow the directions on page 75 to create the cigar shape, taking care to not wrap too tightly because you want just two layers of skin around the filling. Before rolling up the spring roll all the way to seal it, brush beaten egg on the upper two edges to ensure that the skin seals well. Set the finished rolls, seam side up, on the prepared baking sheet. Cover with a kitchen towel to prevent drying.
  • Fry the rolls in two stages. Heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Slide in few spring rolls and fry for about 1 1/2 minutes, turning as needed, until light golden. Remove from the oil and drain on paper towels. Repeat with the other rolls. These rolls soft en as they sit, so after their first frying, refry them for 45 to 60 seconds in 350°F oil until crispy and golden brown.
  • Serve hot, whole or cut in half diagonally, with the dipping sauce of your choice.

CHAR SIU (CHINESE BARBEQUE PORK)



Char Siu (Chinese Barbeque Pork) image

My favorite Chinese food ever! Chinese dark soy sauce is actually a key component. Serve with rice or noodles.

Provided by MelisaG

Categories     World Cuisine Recipes     Asian     Chinese

Time P2DT1h25m

Yield 4

Number Of Ingredients 10

2 tablespoons honey
2 tablespoons Shaoxing cooking wine
1 tablespoon hoisin sauce
1 tablespoon pureed kiwi
1 tablespoon Chinese dark soy sauce
1 tablespoon Thai chile sauce
2 cloves garlic, grated
2 teaspoons oyster sauce
½ teaspoon Chinese five-spice powder
1 ½ pounds pork belly, skin removed

Steps:

  • Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
  • Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
  • Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
  • Place pork belly on the wire rack, reserving marinade.
  • Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
  • Move oven rack to the top position and preheat the oven's broiler.
  • Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 13 g, Cholesterol 61.7 mg, Fat 23.6 g, Fiber 0.4 g, Protein 21.1 g, SaturatedFat 7.7 g, Sodium 1808.7 mg, Sugar 10.1 g

CHAR SIU PORK



Char Siu Pork image

Garlicky and savory-sweet, this roasted pork is a mainstay of Cantonese barbecue shops and dim sum houses.

Provided by Andrea Nguyen

Categories     Dinner     Sauce     Pork     Roast

Yield makes about 1 1/2 pounds

Number Of Ingredients 11

2 1/3 pounds boneless pork shoulder, well trimmed (2 pounds after trimming)
Marinade
3 cloves garlic, minced
3 tablespoons sugar
3/4 teaspoon Chinese five-spice powder
4 1/2 tablespoons hoisin sauce
3 tablespoons honey
2 tablespoons plus 1 teaspoon Shaoxing rice wine or dry sherry
3 tablespoons light (regular) soy sauce
1 1/2 tablespoons dark (black) soy sauce
1 tablespoon sesame oil

Steps:

  • Quarter the pork lengthwise into strips about 6 inches long and 1 1/2 inches thick. If there are odd-size pieces, they should be of the same thickness.
  • To make the marinade, in a large bowl, whisk together the garlic, sugar, five-spice powder, hoisin sauce, honey, rice wine, light and dark soy sauces, and sesame oil. Set aside 1/3 of the marinade, cover, and refrigerate to later baste the meat. Add the pork to the remainder and use a spatula or tongs to coat evenly. Cover with plastic wrap and refrigerate for 6 to 8 hours, or even overnight, turning the pork 2 or 3 times.
  • Remove the pork and reserved marinade from the refrigerator 45 minutes before cooking. Position a rack in the upper third of the oven and preheat to 475°F. Line a baking sheet with aluminum foil and place a flat roasting rack on the baking sheet. Put the pork on the rack, spacing the pieces 1 inch apart to promote heat circulation. Discard the used marinade, wash and dry the bowl, and put the reserved marinade in it.
  • Roast, basting with the marinade every 10 minutes, for 30 to 35 minutes. To baste, use tongs to pick up each piece and roll it in the marinade before returning it to the rack, turning the pork over each time. The pork is done when it looks glazed, is slightly charred, and, most important, registers about 145°F on an instant-read meat thermometer. Remove from the oven.
  • Let the meat rest for 10 minutes to finish cooking and seal in the juices before using. Or, let it cool completely, wrap tightly, and freeze for up to 3 months.

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From thetummytrain.com


CHAR SIU CHOW MEIN (叉烧炒面) - OMNIVORE'S COOKBOOK
2019-10-19 Add the baby bok choy, char siu, and pour in the sauce. Toss with a pair of tongs to mix everything. Cover the pan. Let steam for 1 minute or so, or until the bok choy is cooked and the sauce fully absorbed. Toss a few times. Carefully taste the noodles. Sprinkle with a pinch of salt and stir again, if needed.
From omnivorescookbook.com


CHAR SIU SOU (CHINESE ROAST PORK PASTRY PUFFS)
2021-05-24 In a small bowl, stir together the water, sugar, hoisin sauce, oyster sauce, soy sauce, and sesame oil, and set aside. Heat oil in a medium skillet over medium heat. Add the onion and stir-fry for 3 minutes or until translucent. Stir the flavoring sauce into the onion and heat for 30 seconds or until bubbly.
From mission-food.com


CHAR SIU (CANTONESE BARBECUE PORK) RECIPE - GOOD FOOD
Method. Cut pork lengthwise into strips, five centimetres wide and 2½ centimetres thick. Heat marinade ingredients over low flame and stir until blended. Leave to cool. Stir in chopped garlic and massage into the pork. Cover with cling wrap and leave to marinate for at least five hours or overnight in the refrigerator.
From goodfood.com.au


BEST-EVER CANTONESE BBQ PORK BELLY - HONEST COOKING
2016-01-13 Heat a wok on medium heat. When the wok is hot enough, pour 2 tbsp vegetable oil into the wok. Place the pork belly strips into the wok and gently brown both sides for about 3-4 minutes. Add the rest of the sauce ingredients into the wok. Stir and ensure the pork belly strips are coated well with the sauce.
From honestcooking.com


CHAR SIU (CHINESE BBQ PORK, 叉烧肉) - OMNIVORE'S COOKBOOK
2019-10-15 In a large bowl combine the soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, sugar, molasses, garlic, five spice powder, salt, and food coloring (if using). Stir to mix well. Transfer the pork into a large ziplock bag. Pour 1/2 cup of the mixed sauce into the bag.
From omnivorescookbook.com


CANTONESE CHAR SIU PORK AND VEGETABLE SPRING ROLES | VEGETABLE …
Feb 28, 2012 - Cantonese char siu pork and vegetable spring roles. Feb 28, 2012 - Cantonese char siu pork and vegetable spring roles. Feb 28, 2012 - Cantonese char siu pork and vegetable spring roles. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


CHAR SIU PORK RECIPE - DUMPLING CONNECTION
2020-02-15 Rub the slices of with the rest of the marinade in a large bowl. Then cover and refrigerate overnight or for at least 8 hours. Cover and store the reserved marinade in the fridge as well. Tip: The longer your marinate your pork, the better your char siu will turn out! The recommended marinating time is 24 to 48 hours.
From dumplingconnection.com


CANTONESE CHAR SIU PORK AND VEGETABLE SPRING ROLLS (AKA EGG ROLLS ...
Jun 13, 2013 - These homemade pork and vegetable egg rolls feature a filling of Chinese roast pork, cabbage, and carrots, and can be fried or baked based on preference. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in ...
From pinterest.co.uk


CHAR SIU (CANTONESE BBQ PORK) | RECIPES
☰ Recipes Close × . Recipes. Download ZIP ... Char Siu (Cantonese BBQ pork) Ingredients; Method; Char Siu (Cantonese BBQ pork) Ingredients. 1kg pork tough cut (shoulder preferred) 1kg; 2 stalks green onions; 6 cloves garlic; 6 slices ginger; 4 tbsps rose cooking wine; 4 tbsps light soy sauce; 2 tbsps sugar; 4 tbsps char siu sauce ; 1 tbsp Chu Hou paste; 1 tbsp Hoisin sauce; …
From baiger.github.io


CHAR SIU (叉燒) - CHINESE BBQ PORK | MADE WITH LAU
Step 4: Prepare char siu for oven. Preheat the oven to 425° F or 218° C. Set up the baking pan by lining the bottom with aluminum foil (so it's easier to clean!), and place the baking rack on top of the foil. Using tongs, start laying out the pork on the baking rack + pan.
From madewithlau.com


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