CHINESE BARBEQUE PORK (CHAR SIU)
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
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
CHAR SIU CHINESE BBQ PORK
Char siu (Chinese character 叉燒) is a Chinese style barbecue pork which classified as a type of siu mei (燒味) in cantonese means roasted meat. Literally char siu also means "fork roasted". This is a traditional cooking method for long strips of seasoned boneless pork the are skewered with long forks and placed in a covered oven or over a fire.
Provided by Tracy O.
Categories Main Course
Time 36m
Number Of Ingredients 9
Steps:
- Rinse the pork and use a paper towel to dry them.
- In a mixing bowl, put ½ cup of hoisin sauce, ½ cup of soy sauce, ¼ cup of brown sugar, ¼ teaspoon of five spices, ⅛ teaspoon of garlic powder and 2 tablespoons of water and mix it well.
- Put the pork in a container and pour the marinade sauce over.
- Let it marinate and refrigerate overnight. (After 6-8 hours, flip the other side if possible.)
- Preheated oven for 375 F. Then, put foil over a cookie sheet and the rack on top of the cookie sheet. Next, lay the marinated pork on the rack. And, bake the pork for 10 minutes. Then, flip the other side and bake for another 10 minutes. (The cooking time is for boneless country style pork loin because they are already cut and smaller in size. If you use other parts of pork, you may need to cut them into smaller strips or adjust the baking time.)
- In a small container, add honey and water and mix well. After that, brush the baked pork with honey water and broil it 2-3 minutes until it's a little brown. Then, flip the other side, brush honey water and broil for another 2-3 minutes.
- After the pork is done, cover the pork with a foil and wait for 5-10 minutes. Then, slice the BBQ pork.
Nutrition Facts : Calories 162 kcal, Carbohydrate 35 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 2180 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
CHAR SIU
This roasted pork is a staple at Chinese restaurants, typically hung on hooks in front of a display window, glossy red on the outside, juicy on the inside (see Cook's Note). As for the flavor, it can lean either more sweet or savory. We prefer a slightly sweeter char siu with a twist: the addition of peanut butter lends a subtle nutty flavor that makes the meat even more delicious. Serve it over white rice with a Chinese green vegetable, such as bok choy, and a light drizzle of soy sauce. Any leftovers are great tossed into a stir-fry, fried rice, noodle soups or vegetable side dishes. You can also use the meat to make char siu bao.
Provided by Food Network Kitchen
Categories main-dish
Time P1DT3h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the pork shoulder in a resealable plastic bag. Whisk together the sugar, cooking wine, hoisin sauce, light soy sauce, peanut butter, red bean curd sauce, ginger, five-spice powder, dark soy sauce, red bean curd, garlic, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a medium bowl until combined. Strain 1/2 cup of the marinade into a bowl and stir in the honey. Cover the glaze and refrigerate.
- Meanwhile, pour the remaining marinade into the bag with the pork and "massage" the meat until it's completely coated. Seal the bag, pressing out as much of the air as possible, and refrigerate for 24 hours.
- Remove the pork from the refrigerator and let it come to room temperature, about 1 hour.
- When the pork is almost ready, preheat the oven to 300 degrees F with a rack in the center position. Line a rimmed baking sheet with 2 layers of aluminum foil and top with a wire rack. Generously spray the rack with nonstick cooking spray and set aside.
- Lay the pork slices on the prepared baking sheet with at least 1 inch between each slice, then pour 1/3 cup cold water into the baking sheet. Bake, rotating halfway, until the thickest part of the pork registers 145 degrees F on a meat (or instant-read) thermometer, about 55 minutes.
- Remove the pork from the oven and preheat the broiler on high until super hot.
- Flip the pork slices over and broil until the surface is dry, about 7 minutes. Brush the top of the slices with about half of the refrigerated glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Flip the pork slices over again and brush the top with the remaining glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Let rest for about 10 minutes. Cut into pieces, as desired.
STICKY CHINESE BBQ PORK BELLY RIBS (CHAR SIU)
Char Siu (or Chinese BBQ pork), is one of the most popular Chinese or Cantonese foods and one of the most ordered dishes in restaurants. With simple ingredients you may have in your kitchen cupboards, this Char Siu recipe is a breeze!
Provided by Karina
Categories Dinner
Time 55m
Number Of Ingredients 18
Steps:
- Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
- After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
- Remove from oven and allow to cool.
- If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
- Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.
CHAR SIU PORK - CHINESE BBQ PORK
Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here.
Provided by Nagi | RecipeTin Eats
Categories Roast
Time P2DT1h35m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 438 kcal, Carbohydrate 20 g, Protein 48 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 150 mg, Sodium 852 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
CHAR SIU
This is the classic red-cooked barbecued pork that's a favorite in Chinese-American restaurants. It's delicious on its own, but it's also used for dishes like fried rice, lo mein and pork buns. I always keep some frozen and ready. This is also a great dish to cook in the air fryer.
Provided by Jet Tila
Categories main-dish
Time 9h30m
Yield Makes about 2 pounds pork
Number Of Ingredients 11
Steps:
- To make the marinade, stir the soy sauce, hoisin sauce, ketchup, oyster sauce, 1/4 cup of the honey, the sugar, sherry, ginger, five-spice powder and food coloring if using together in a large bowl. Set aside.
- Cut the pork into strips 6 inches long and 3 inches wide. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips and refrigerate 8 hours or overnight.
- When ready to roast the pork, position one rack to the lowest part of the oven and another rack about 5 inches above it. Preheat the oven to 350 degrees F (175 degrees C).
- Drain the pork; place the marinade in a small saucepan. Bring to a rolling boil. Remove from the heat and stir in the remaining 1/4 cup honey.
- Place a shallow roasting pan on the bottom rack of the oven and fill the pan about three-quarters full with water. Carefully place the pork strips on the oven rack above the roasting pan so all sides of the pork strips are exposed to heat and all are over the pan to catch drips.
- Roast the pork for 30 minutes. Baste the pork strips with the honey mixture and roast for 15 minutes and baste again. Roast until the pork strips are crisp and golden brown, about 10 minutes longer.
- Remove the pork from the oven and let cool. To serve, slice the strips across into 1/2-inch strips and smother with reserved sauce.
CHAR SIU (BBQ PORK)
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
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
CHAR SIU (CHINESE BBQ PORK)
"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
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 RECIPE
Provided by Mickey Free
Time P1DT1h22m
Number Of Ingredients 9
Steps:
- Stir all ingredients together from above.
- Boil it for 1 minute and let cool to room temperature.
- Put the pork into the marinade overnight (around 12 hours).
Nutrition Facts : ServingSize 4 g
CHAR SIU (CHINESE BBQ PORK, 叉烧肉)
The only char siu recipe you need to make juicy flavorful pork with a sweet glossy glaze, just like you'd get at a Cantonese restaurant. {Gluten-Free adaptable}It's possible to make the dish gluten free. Use tamari or coconut aminos to replace the soy sauce, use dry sherry instead of Shaoxing wine, make sure to use a gluten-free oyster sauce, and use honey instead of maltose.It's possible to make the dish gluten free. Use tamari or coconut aminos to replace the soy sauce, use dry sherry instead of Shaoxing wine, make sure to use a gluten-free oyster sauce, and use honey instead of maltose.
Provided by Maggie Zhu
Time 12h50m
Number Of Ingredients 12
Steps:
- (Optional) If you're using pork loin, cut the pork along the grain, into 2 strips about 2" (6 cm) wide and 1"(3 cm) thick. Skip this step if using tenderloin.
- Prepare the marinade and the glaze the day before you cook.
Nutrition Facts : ServingSize 1 serving, Calories 237 kcal, Carbohydrate 17.2 g, Protein 31.1 g, Fat 4.2 g, SaturatedFat 1.4 g, Cholesterol 83 mg, Sodium 878 mg, Sugar 13.6 g
CHAR SIU BAO RECIPE
Char Siu Bao is the most popular item in the Cantonese dim sum repertoire.
Provided by KP Kwan
Categories Breakfast
Time 1h10m
Number Of Ingredients 20
Steps:
- Heat 3 tablespoons of oil in a pan or wok, sauté the onion for 1 to 2 minutes until soft and transparent. Add the diced chicken breast meat and sauté until the chicken is cooked.
- Add the remaining ingredients. Stir and cook until the gravy thickens.
- Transfer to a plate and let it cool.
- Dissolve the dry yeast in water.
- Add 200g of pao flour and icing sugar. Mix well and cover for an hour.
- Add the ingredients under the title 'Other ingredients of the dough' into the starter mixture and knead for 8 to 10 minutes.
- Cover the dough with a piece of damp cloth and let it proves for 30 minutes, or until the size has doubled.
- Divide the dough into 50g portions. Let the dough rest for 10 minutes.
- Flatten the dough with a rolling pin to form a circle of 8-10 cm in diameter. Place 30g of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5 inches (4cm) square baking paper, sealed side up. Rest for 15 minutes before steaming.
- Place the Char Siu Pao in a steamer, leave about 2-3 cm gap in between each Char Siu Pao. Steam in a preheated steamer on high heat for 8 minutes.
- Remove the Char Siu Pao immediately from the steamer and cool them on a rack to prevent the bottom of the Char Siu Pao from becoming soggy.
Nutrition Facts : Calories 410 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 18 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 12 baos, Sodium 643 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHINESE BARBECUE PORK (CHAR SIU PORK)
A delicious and simple recipe for Chinese Barbecue Pork (Char Siu Pork) which you can make at home with everyday pantry ingredients in just 10 minutes!
Provided by eatlittlebird.com
Categories Dinner
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 4, Calories 337 calories, Sugar 31.9g, Sodium 543.3mg, Fat 10.8g, Carbohydrate 36.2g, Fiber 0.6g, Protein 24.9g, Cholesterol 74.1mg
CHAR SIU (CHINESE BBQ PORK)
Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!
Provided by Bill
Categories Pork
Time 1h
Number Of Ingredients 14
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!
Nutrition Facts : Calories 274 kcal, Carbohydrate 14 g, Protein 39 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 832 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHAR SIU OR CHINESE BBQ / ROAST PORK
Serve this sweet, succulent pork thinly sliced over white rice or use it to fill steamed buns or make pork fried rice.
Provided by Robin Donovan
Categories Instant Pot Recipes
Time 2h55m
Number Of Ingredients 11
Steps:
- In a large bowl, combine the honey, soy sauce, wine, hoisin sauce,sesame oil, garlic, fermented tofu, if using, and five-spice and stir to mix.
- Add the pork and turn a few times to coat all sides well. Cover and refrigerate for at least 2 hours or up to 24 hours.
- Pour the marinade into the Instant Pot and then put the trivet in. Place the pork on top of the trivet.
- Close the pot and turn the valve to the sealing position. Cook on high pressure for 35 minutes.
- Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
- Remove the pork from the pressure cooker.
- Preheat the oven to 450ºF.
- Cover a rimmed baking sheet with aluminum foil and place a rack on top. Put the pork on top of the rack.
- To make the glaze, in a small bowl, stir together the soysauce and honey. Brush the mixture on the pork.
- Cook the pork in the oven for 6 to 8 minutes. Turn the pork over, brush more of the glaze on it, and cook for another 4 minutes or so.
- Remove from the oven and let stand for a few minutes before slicing.
CHAR SIU-CHINESE BBQ PORK
Yummy and simple Chinese BBQ Pork roasted with Char Siu sauce.
Provided by Elaine
Categories Side Dish
Time P1DT30m
Number Of Ingredients 13
Steps:
- Firstly poke some small holes on the pork butt so it can absorb the flavor better. Then cut into 2 cm wide and 4 cm thick long strips. Set aside.
- In a large bowl, add red fermented tofu, cooking wine, honey, light soy sauce, oyster sauce and Chinese five spice. Give a big stir-fry to combine well.
- Transfer the pork into a plastic bag and then add ginger and garlic slices. Pour the Char Siu sauce in. Squeeze extra air out and seal. Message the pork for couple of minutes and keep in fridge for 24 to 48 hours.
- Pre-heat oven to 200 degree C (around 400 degree F)
- Before baking, add around 1/2 tablespoon of warm water and 1/2 tablespoon of char siu sauce with 1 tablespoon of honey. Combine well.
- Place the pork on grill and with a layered baking tray. Brush the honey water on both sides.
- Place on middle track and back for 10 minutes. And re-brush the honey mixture on both sides again.
- Roast again on middle track for another 10 minutes. Move the grill to up track and roast for another 2 minutes.
- Transfer out and brush some sesame oil on surface. Cool down for 3-4 minutes and cut into slices.
Nutrition Facts : Calories 155 kcal, Carbohydrate 11 g, Protein 15 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 676 mg, Sugar 8 g, ServingSize 1 serving
CHAR SIU (CHINESE BARBECUE PORK)
Easy to prepare oven roasted Char Siu (Chinese Barbecue Pork). Deliciously sticky, sweet, and savory. Perfect with steamed rice or noodles.
Provided by Linda Ooi
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Combine ½ cup (120ml) water, maltose, Shao Hsing cooking wine, hoisin sauce,
- five-spice powder, and dark soy sauce in a small saucepan. Stir to dilute maltose. Bring marinade to a boil.
- Add minced garlic. Reduce heat to medium low and continue to simmer until marinade is thick and syrupy. This should take about 10 minutes.
- Turn off stove. Add sesame oil and allow marinade to cool completely.
- Place pork in a zip top plastic bag. Pour half the marinade into the bag. Press out as much air as possible and zip the bag. Allow pork to marinade in the refrigerator for at least 4 hours or overnight if possible.
- Preheat oven to 375˚F (190˚C). Line a baking tray with aluminum foil. Place a metal rack on the top. Brush some oil on the metal rack.
- Remove pork from the refrigerator. Unzip the bag and transfer pork with a pair of tongs onto the led oiled metal rack.
- Roast pork in preheated oven for 25 to 30 minutes.
- Carefully remove pork from the oven. Brush remaining marinade onto each strip of pork. Turn and brush the other side with more marinade.
- Return the pork to the oven and continue to roast for another 15 minutes.
- When done roasting, remove char siu from the oven. Allow it to rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 337 kcal, ServingSize 1 serving
CANTONESE CHAR SIU
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
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
BEST CHAR SIU SAUCE
Bold, vibrant and delicious, this versatile char siu sauce is easy to make and will make your taste buds sing! Use it as a marinade or glaze for barbecued pork, chicken, and seafood; brush it on grilled veggies; add it to ramen soups, stir-fries and rice; enjoy it as a dipping sauce...or any other way your heart desires!
Provided by Kimberly Killebrew
Time 10m
Number Of Ingredients 13
Steps:
- Place all of the ingredients in a small saucepan except for the food coloring (if using). Bring it a boil then reduce the heat and simmer for 5 minutes. Turn off the heat and let it cool completely.Store in the refrigerator where the sauce will keep for at least 2 weeks. Makes about 1 1/2 cups.
Nutrition Facts : ServingSize 1 tablespoon, Calories 31 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 258 mg, Fiber 1 g, Sugar 5 g
CHAR SIU RECIPE (CHINESE BBQ PORK)
This Chinese BBQ pork recipe is called "char siu", with chunks of pork shoulder marinated in a spicy Chinese BBQ sauce, then roasted until tender. Easy to make and delicious.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 12
Steps:
- Slice the pork into strips about 3-4 inches thick and set them into a large bowl.
- Make the Marinade. In a medium bowl, combine the sugar, honey, rice wine, soy sauce, hoisin sauce, sesame oil, garlic, Chinese 5 spice powder, salt and pepper, and red food coloring (if using). Mix well.
- Pour the marinade over the sliced pork. Rub the pork and be sure to cover it all. Cover with plastic, or use a zip-top baggie to marinate. Marinate for at least 10 minutes, or overnight in the refrigerator. Longer is better for more flavor.
- Preheat oven to 375 degrees F. Pour 1 inch of water into a roasting pan and set the roasting rack into the pan. Reserve the marinade.
- Set the marinated bbq pork slices onto the roasting rack. Use aluminum foil to line the rack if needed. Roast for 90 minutes. Flip the pork and brush on some of the reserved marinade every 20-30 minutes. Cook until the internal temperature of the pork measures 145 degrees F. The pork should be slightly caramelized from the bbq marinade. I like to do one final baste 2 minutes before removing from the oven.
- Remove the pork from the oven. Rest for 5 minutes. Slice and serve.
Nutrition Facts : Calories 307 kcal, Carbohydrate 23 g, Protein 35 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 91 mg, Sodium 684 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHAR SIU (CHINESE BBQ PORK)
Char siu (Chinese BBQ pork) is a delicious, flavorful, traditional roasted pork dinner slathered in a distinct sticky, sweet, savory barbecue sauce glaze.
Provided by Sam Hu | Ahead of Thyme
Categories Pork
Time 3h55m
Number Of Ingredients 10
Steps:
- Use a paper towel to pat dry the pork belly completely before adding seasoning.
- In a Ziploc bag, combine pork with all the ingredients (hoisin sauce, honey, soy sauce, Shaoxing wine, red bean curd, sesame oil, garlic, five spice powder, and pepper). Press the air out of the bag and seal tightly. Press the marinate around the pork to coat and place in the fridge to marinate for at least 3 hours or overnight. The longer you let the pork marinate, the better the flavor.
- Preheat the oven to 400 F.
- Arrange the marinated pork on the wire rack of a roasting pan (or place oven-safe wire rack on a large half sheet baking pan). Reserve the marinade.
- Transfer the reserved marinade into a medium cooking pot or shallow saucepan. Bring it to a low simmer over low heat, until reduced in half (consistency should be similar to maple syrup). Remove from heat and set aside.
- Bake the pork for 20 minutes and then flip it over. Return the roasting pan back in the oven and bake for another 20 minutes, until the edges start to char.
- Remove the pork from the oven and brush evenly with the cooked marinade. Roast for another 5 minutes. The extra marinade adds a beautiful caramelizing glaze on the meat from the browning of sugar during baking.
- Baste with any remaining marinade and roast for another 5-7 minutes until nicely charred on the edges. If you prefer a crispier skin, turn the broiler on high and broil for an additional 2-3 minutes.
- Serve warm with a bowl of steamed rice or fried rice.
Nutrition Facts : ServingSize 1 serving, Calories 399 calories, Sugar 8.2 g, Sodium 607.8 mg, Fat 17.6 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 0.8 g, Protein 45.4 g, Cholesterol 152.7 mg
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