Char Siu Chinese Bbq Pork Recipes

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CHAR SIU-CHINESE BBQ PORK



Char Siu-Chinese BBQ Pork image

Yummy and simple Chinese BBQ Pork roasted with Char Siu sauce.

Provided by Elaine

Categories     Side Dish

Time P1DT30m

Number Of Ingredients 13

300 g pork butt ( , pork shoulder)
1 thumb ginger ( , sliced)
2 garlic cloves ( , sliced)
2 tablespoons light soy sauce
1/2 teaspoon Chinese five spice powder
1 tablespoon rice wine ( , rose rice wine is the best)
1 tablespoon oyster sauce
1 red fermented tofu with 1/2 tablespoon of the sauce
1 tablespoon honey
1 tablespoon honey
1/2 tablespoon water
1/2 tablespoon char siu sauce
sesame oil for brushing

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

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

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 (CHINESE BBQ PORK)



Char Siu (Chinese BBQ Pork) image

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

3 pounds boneless pork shoulder/pork butt ((select a piece with some good fat on it))
¼ cup granulated white sugar
2 teaspoons salt
½ teaspoon five spice powder
¼ teaspoon white pepper
½ teaspoon sesame oil
1 tablespoon Shaoxing rice wine
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons molasses
1/8 teaspoon red food coloring ((optional))
3 cloves finely minced garlic
2 tablespoons maltose or honey
1 tablespoon hot water

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 (CHINESE BBQ PORK)



Char Siu (Chinese BBQ Pork) image

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

1 (3 pound) pork belly or pork shoulder, boneless
1/3 cup hoisin sauce
2 tablespoons honey (or granulated sugar)
1 tablespoon dark soy sauce
1 tablespoon Shaoxing rice wine (or mirin)
1 tablespoon fermented red bean curd (optional, for coloring)
1 teaspoon sesame oil
1 tablespoon garlic, minced
1 teaspoon five spice powder
1/4 teaspoon white pepper or black pepper

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

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

CHINESE BARBECUED PORK (CHAR SIU) - COOK'S ILLUSTRATED



Chinese Barbecued Pork (Char Siu) - Cook's Illustrated image

Published in Cook's Illustrated, March-April 2007. Pay close attention to the meat when broiling -- you are looking for it to darken and caramelize, not blacken. Serve with rice and vegetables. Leftover pork can be used in fried rice.

Provided by swissms

Categories     Pork

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 12

1 (4 lb) boneless pork butt
1/2 cup sugar
1/2 cup soy sauce or 1/2 cup low sodium soy sauce
6 tablespoons hoisin sauce
1/4 cup dry sherry
1/4 teaspoon white pepper
1 teaspoon five-spice powder
1 tablespoon sesame oil
2 tablespoons grated fresh ginger
2 medium garlic cloves, minced
1/4 cup ketchup
1/3 cup honey

Steps:

  • Cut pork butt in half lengthwise. Turn each half on cut side and slice each half into 4 equal pieces (you will end up with 8 strips). Trim excess hard, waxy fat, leaving some fat to render while cooking.
  • Using fork, prick each piece of pork on all sides. Place pork in large plastic zipper-lock bag. Combine sugar, soy sauce, hoisin sauce, sherry, pepper, five-spice powder, sesame oil, ginger and garlic in medium bowl.
  • Measure out 1/2 cup marinade and set aside.
  • Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
  • While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy, 4-6 minutes.
  • Adjust oven rack to middle position and heat oven to 300°F Line rimmed baking sheet with aluminum foil and set wire rack on sheet. Spray the wire rack and rimmed pan with vegetable oil spray (this will help to facilitate cleanup).
  • Remove park from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork 20 minutes.
  • Remove foil and continue to cook until edges of pork begin to brown, 40-45 minutes.
  • Turn on broiler (do not use a drawer broiler). Broil pork until evenly caramelized, 7-9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3-5 minutes. (Watch carefully; do not allow to blacken.).
  • Using tongs, flip meat and broil until other side carmelizes, 7-9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3-5 minutes.
  • Cool for at least 10 minutes, then cut into thin strips and serve.

Nutrition Facts : Calories 883.9, Fat 50.3, SaturatedFat 16.9, Cholesterol 200.1, Sodium 1896.8, Carbohydrate 44.1, Fiber 0.8, Sugar 39.2, Protein 60.1

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From chowhound.com
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CHAR SIU RECIPE: A CHINESE BBQ DISH YOU MUST TRY!
2022-03-14 Char Siu Recipe: A Chinese BBQ Dish You Must Try! ... Delicious Char Siu Pork Recipe! If you have never tried char siu before, you are missing a delicious recipe. If made right, this is one of the juiciest and tender dishes with an excellent balance of savory and sweet flavored pork. The umami of various ingredients, a bit of zest of the wine, and the sweetness of brown …
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Top Asked Questions

What is char siu pork?
Sticky, crimson red Char Siu Pork – just like you get from the Chinese Barbecue meat shops! Also called Chinese BBQ Pork, it’s finger licking good and you’re going to be shocked how easy it is to make the Char Siu sauce that’s used to marinade the pork.
What do I need to make char siu sauce?
Here’s what you need for the Char Siu Sauce which is used to marinade the pork – all things you can get from everyday grocery stores: Pork – the best pork for Char Siu is pork scotch fillet. See next section for more information; Sugar – brown sugar is best for lovely caramel flavours in the marinade. But even white sugar is fine;
How to cook char siu in oven?
Add some water into the pan and this will help keep the inside of the oven moist, which prevents drying out your pork too quickly; It will also collect the excess basting sauce that falls through the rack before it burns. I like to roast the char siu for about 40-50 minutes, turning the meat and basting with the sauce throughout the process.
How do you make Chinese BBQ sauce with pork?
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, Chinese 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).

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