Char Sui Pork Stir Fry Recipes

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

Ingredients

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

STICKY CHAR SIU PORK STIR-FRY

Sticky char siu pork stir-fry image

Sticky char siu pork stir-fry

Categories Midweek Dinner

Time 20m

Yield Serves 4

Number Of Ingredients 16

Ingredients

800 gram pork neck, cut into 3cm pieces
2 tablespoon char siu sauce
2 tablespoon brown sugar
2 tablespoon salt-reduced soy sauce
1 tablespoon honey
3 clove garlic, crushed
1 teaspoon sesame oil
1 teaspoon chinese five spice
1/2 teaspoon hot chilli powder
1 tablespoon peanut oil
300 gram gai larn, cut into 4cm lengths
300 gram choy sum, cut into 4cm lengths
1 tablespoon water
2 green onions, thinly sliced
lime wedges, to serve
1/4 cup unsalted peanuts, lightly toasted, to serve

Steps:

Marinate pork in combined char siu, sugar, soy, honey, garlic, sesame oil, five spice and chilli powder. Chill, covered, for at least 1 hour.
Heat oil in wok on high. Stir-fry pork, in 2 batches, 4-5 minutes, until cooked through. Remove from pan.
Reheat wok on high. Add gai larn, choy sum and water. Stir-fry, 1-2 minutes, until wilted. Stir green onion through.
Serve pork with wilted greens, lime wedges and sprinkled with peanuts.

Nutrition Facts : ServingSize Serves 4

CHAR SIU PORK STIR-FRY

Char Siu Pork Stir-Fry image

Make and share this Char Siu Pork Stir-Fry recipe from Food.com.

Provided by bluemoon downunder

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
600 g pork, stir-fry strips (just over 19 ounces)
5 green shallots, thinly sliced
150 g green beans, trimmed and halved (just under 5 ounces)
150 g snow peas, trimmed and halved diagonally (just under 5 ounces)
1/3 cup char siu sauce
2 tablespoons water
1/3 cup walnuts
fresh egg noodles or steamed rice, to serve

Steps:

Heat a wok over a high heat; add 1 teaspoon of oil and swirl it around the wok; cook the pork strips in batches for 1-2 minutes or until golden, adding a little more oil if necessary. Transfer to a large plate.
Add the the green shallots, beans and snow peas to the wok and stir fry for 1 minute; add 2 tablespoons of water, cover the wok and cook for 1 minute; add the Char Siu sauce, the remaining tablespoon of water, the walnuts and the pork; toss until well combined and heated through; spoon the noodles or rice onto the serving plates; top with the stir-fry and serve immediately.

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