Char Siu Gin Doi Recipes

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CHAR SIU GIN DOI



Char Siu Gin Doi image

A popular dim sum item. Traditionally filled with either coconut, black beans or char siu mixture. Light, crispy and chewy.

Provided by Deirdre K Todd

Categories     Appetizer     Snack

Time 1h

Number Of Ingredients 14

1 lb mochiko (glutinous rice flour)
3/4 c. sugar
2/12 teaspoons baking powder
1 1/4 c. water
1 tsp. gin
1/2 c. char sui, minced
1/4 c. dried shrimp, minced
1/4 c. green onion, minced
2 TB hoisin sauce
1/2 tsp. salt
1/4 tsp. sesame oil
1/4 tsp. ground white pepper
1 c. white sesame seeds
oil for frying

Steps:

  • In a mixing bowl; combine mochiko, sugar and baking powder. Stir in water and gin.
  • Turn the dough out onto a work surface and knead until smooth, about 5 minutes.
  • In a separate bowl, combine char sui, shrimp, green onion, hoisin sauce, salt, sesame oil and pepper.
  • On work surface; divide dough into 20-24 balls. Flatten each piece with your fingers.
  • Place a heaping tablespoon of filling in center of each piece.
  • Pinch the edges together to seal in filling.
  • Spread sesame seeds onto a shallow dish.
  • Roll dough balls in seeds, pressing lightly to help the seeds adhere to the dough.
  • In a large skillet or fryer, heat oil.
  • Fry doughnuts; turning frequently until golden brown 6-7 minutes.
  • Drain on paper towels.
  • Makes approximately 20- 24 doughnuts.

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



Char Siu image

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

3 pounds boneless skinless pork shoulder, excess fat removed and cut with the grain into long 1-inch-thick slices
1/2 cup granulated sugar
3 tablespoons Chinese rice cooking wine or dry sherry
3 tablespoons hoisin sauce
3 tablespoons light soy sauce
2 tablespoons smooth peanut butter
1 tablespoon plus 1 teaspoon Chinese fermented red bean curd sauce
1 tablespoon peeled, grated ginger
1 1/2 teaspoons Chinese five-spice powder
1 teaspoon dark soy sauce
2 pieces Chinese fermented red bean curd
2 cloves garlic, finely chopped
Kosher salt and white pepper (pre-ground or freshly ground)
2 tablespoons honey
Nonstick cooking spray

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.

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

EASY CHAR SIU (CHINESE BBQ PORK)



Easy Char Siu (Chinese BBQ Pork) image

The secret to this char siu recipe lies in the marinade and basting the BBQ pork while it's roasting. A classic Cantonese dish that's simple to make at home.

Provided by Tony Tan

Yield Serves 3-4

Number Of Ingredients 12

1 lb 2 oz (500 g) pork shoulder
2 garlic cloves, finely chopped
Thinly sliced scallions, to serve
1 Tbsp. light soy sauce
1 tsp. dark soy sauce
½ tsp. white pepper
1 Tbsp. hoisin sauce
2 cubes red fermented bean curd, mashed
½ tsp. Chinese five-spice
1 Tbsp. honey
1 Tbsp. Mei Kuei Lu Chiew liquor
A few drops red food coloring (optional)

Steps:

  • Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5-6 hours or overnight.
  • Preheat the oven to 425°F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350°F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165°F.
  • Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.

CHAR SIU



Char Siu image

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

1/2 cup (120 milliliters) soy sauce
6 tablespoons (90 milliliters) hoisin sauce
6 tablespoons (90 milliliters) ketchup
1/3 cup (80 milliliters) Chinese oyster sauce
1/2 cup (120 milliliters) honey
1/4 cup (50 grams) granulated sugar
2 tablespoons (30 milliliters) sherry
1 tablespoon grated fresh ginger
1/2 teaspoon Chinese five-spice powder
2 drops red food coloring, optional
2 pounds (900 grams) pork butt

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.

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

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