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
CHINESE BARBECUED PORK
I got this recipe from Cooking Class Chinese Cookbook. This recipe tastes exactly like the pork in Chinese restaurants. My family loved it. I used it in my recipe for Recipe#186806. The meat was so tender and juicy. I baked mine for 45 minutes and didn't baste it at all, I was busy cooking other Chinese food.
Provided by Mainely Debbie
Categories Pork
Time 55m
Yield 2 Pork Loins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven To 350.
- Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
- Add meat to marinade making sure it is coated with marinade.
- Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
- Place meat on a wire rack over a baking pan along with marinade.
- Bake 45 minutes turning and basting frequently with marinade.
- Let meat rest for 15 minutes before slicing.
BARBECUED STICKY CHINESE PORK CHOPS
Give chops an oriental kick with this easy, sticky marinade
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Yield Easily halved or doubled
Number Of Ingredients 16
Steps:
- Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
- To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
- Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.
Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.55 milligram of sodium
CANTONESE BARBECUED PORK
This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired.
Provided by SHERRY_G
Categories World Cuisine Recipes Asian Chinese
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
- Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
- Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
- Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
- Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.
Nutrition Facts : Calories 158 calories, Carbohydrate 10.2 g, Cholesterol 44.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 451.4 mg, Sugar 7.7 g
CHINESE BARBECUED PORK PARFAITS
Layered in small glasses, these Asian-style parfaits are sure to wow guests. The tender pork, rice and flavorful sauce may tempt you to try larger portions as an entree!
Provided by Taste of Home
Categories Appetizers
Time 2h15m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 10 ingredients. Cover and refrigerate 1 cup sauce for thickening; set aside remaining sauce for basting., Cut the roast in quarters and place on a rack in a shallow roasting pan; pour 1 in. of water into bottom of pan. Spoon half of the remaining sauce mixture over roast. Cover and bake at 350° for 1-1/2 hours, basting occasionally with remaining sauce., Increase heat to 400° bake, uncovered, 15 minutes longer, basting occasionally. Remove roast; cool slightly. Shred pork with two forks., Place reserved sauce mixture in a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened; stir in shredded pork., In each of twenty-four 3-oz. glasses or mini dessert bowls, layer rice and shredded pork; sprinkle with cashews and green onions.
Nutrition Facts : Calories 147 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 464mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0g fiber), Protein 8g protein.
CHINESE BARBECUED PORK WITH GARLIC SAUCE
Steps:
- Make barbecued pork:
- Preheat oven to 350°F. and line a shallow baking pan with foil.
- In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160°F. Cool pork completely in baking pan.
- Make garlic sauce while pork is cooling:
- In a small bowl stir together sauce ingredients until sugar is dissolved.
- Transfer pork to a cutting board and with a knife held at a 45° angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.
CHINESE BARBECUE PORK
Make and share this Chinese Barbecue Pork recipe from Food.com.
Provided by lisar
Categories Pork
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork into strips, 1/2 to 3/4 inch thick.
- Combine garlic, sugar, salt, sherry, soy sauce, honey, five-spice, and food coloring.
- Pour over meat and marinate for at least 1 hour.
- Remove meat from marinade and roast in a 325' oven for 1-1/2 hours basting frequently with the marinade and drippings.
Nutrition Facts : Calories 563, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 1475, Carbohydrate 12.1, Fiber 0.1, Sugar 11.1, Protein 44
CHINESE BARBECUED PORK
Provided by Su Mei Yu
Categories Wine Marinate Backyard BBQ Dinner Pork Tenderloin Summer Grill/Barbecue Anise Cinnamon Sesame Soy Sauce Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 skewers
Number Of Ingredients 13
Steps:
- 1. In a large zippered plastic bag, combine the sugar, star anise, cinnamon, pepper, salt, wine, pineapple juice, soy sauces, and sesame oil. Seal the bag and shake to mix. Add the pork, seal and toss the bag back and forth to coat the pork slices. Refrigerate for at least 1 hour or, for best results, overnight.
- 2. Soak a handful of mesquite chips or cinnamon sticks in a bowl of water. Heat the grill.
- 3. While waiting for the grill to get hot, remove the pork from the refrigerator. Thread 4 to 5 pieces of pork onto each skewer. Repeat with the remaining pork. Transfer the remaining marinade to a bowl and set aside.
- 4. Rake the hot coals into a mound on one side of the grill. Spray the pork generously with vegetable oil and lay the skewers on the rack directly over the hot coals. Sear the meat for a minute or two. Baste with the marinade and turn the skewers over. Repeat once or twice, or until the outside is slightly charred. Baste with the marinade and move the skewers to the empty side of the grill.
- 5. Sprinkle the soaked mesquite or cinnamon sticks over the charcoal. Cover the grill and grill-smoke. Be sure to open the air vents in the top of the grill cover. Uncover the grill and baste the meat every 3 minutes, until the pork is cooked through, 11 to 12 minutes in all.
- 6. Cool for 5 minutes before removing the pork from the skewers. Slice into thin bite-sized pieces and serve.
PULLED PORK PARFAIT
I tried a version of this meaty parfait at Miller Park, the then-home of my favorite baseball team, the Milwaukee Brewers. I take it up a notch by adding layers of corn and creamy mac and cheese. It truly is a full barbecue meal you can take on the go. -Rachel Seis, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In each of four 1-pint wide-mouth canning jars, divide and layer ingredients in the following order: pulled pork, corn, mashed potatoes, and macaroni and cheese. Cover and freeze or refrigerate until ready to serve. When ready to serve, remove jar lids and microwave until heated through. , To serve from freezer, partially thaw in refrigerator overnight before microwaving.
Nutrition Facts : Calories 349 calories, Fat 8g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 1116mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 17g protein.
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