Chinese Bbq Pork Char Sui Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHAR SIU CHINESE BBQ PORK



CHAR SIU CHINESE BBQ PORK image

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

1 pack pork loin boneless country style ribs ( (around 2.5 lbs))
1/2 cup Hoisin sauce
1/2 cup Soy sauce
1/4 cup Brown sugar
1/4 teaspoon Five spices powder
1/8 teaspoon Garlic powder
2 tablespoons Water
1 tablespoon Honey
1/2 tablespoon Water

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 (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

This Char Siu (Chinese BBQ Pork) is out of this world! Tender and juicy, with an smoky sweetness that pairs perfectly with the meat.

Provided by Erica Walker

Categories     Appetizer

Time 1h30m

Number Of Ingredients 9

2 pounds pork tenderloin ((or 2 pounds pork tenderloin tips))
1/2 cup teriyaki sauce (we used Mr. Yoshidas)
1/2 cup chicken broth
1/4 cup soy sauce
1/4. cup ketchup
2 tablespoons Hoisin sauce
4 cloves garlic (minced)
1 teaspoon Chinese 5 spice powder (optional)
a few drops red food coloring (optional, it just gives it that Chinese BBQ pork look)

Steps:

  • Place pork in a large Ziploc bag.
  • Combine all remaining ingredients in medium-sized bowl and pour into Ziploc bag with the pork.
  • Press out all the air from the bag, seal tightly, and refrigerate.
  • Marinade 4+ hours or overnight (the longer the better).
  • Remove pork from fridge about 20 minutes before cooking to allow pork to reach close to room temperature. Drain marinade choose cooking method below:

Nutrition Facts : Calories 175 kcal, Carbohydrate 7 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 74 mg, Sodium 1220 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CHAR SIU OR CHINESE BBQ / ROAST PORK



Char Siu or Chinese BBQ / Roast Pork image

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

¼ cup plus 2 tablespoons honey
¼ cup soy sauce
¼ cup Shiaoxing wine (or use sake, dry sherry, or dry white wine)
¼ cup hoisin sauce
1 tablespoon sesame oil
4 garlic cloves, minced
3 cubes red fermented tofu, mashed, plus 2 tablespoons of the liquid from the jar (optional, see note)
¾ teaspoon Chinese five-spice powder
2 ½ pounds boneless pork butt
¼ cup soy sauce
¼ cup honey

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.

INSTANT POT CHAR SIU (CHINESE BBQ PORK)



Instant Pot Char Siu (Chinese BBQ Pork) image

Make this juicy tender Instant Pot Char Siu Chinese BBQ Pork at home. The sweet & savory flavors will make you scream for more! You may serve this Char Siu over rice or noodles.

Provided by Amy + Jacky

Categories     Appetizer     Dinner     Lunch     Main Course

Time 55m

Number Of Ingredients 12

1 pound (454g) pork butt meat (, split the longer side in half)
3 tablespoons (45ml) honey
2 tablespoons (30ml) regular soy sauce (Chinese: 生抽酱油)
1 cup (250ml) water
A pinch Kosher salt to season
1 tablespoon (15ml) chu hou paste (Chinese: 柱侯醬)
2 cubes Chinese fermented red bean curd (Chinse: 南乳)
3 tablespoons (45ml) char siu sauce (Chinese BBQ sauce) (Chinese: 叉燒醬)
½ teaspoon (2.5ml) sesame oil
2 tablespoons (30ml) Shaoxing wine
1 teaspoon (2.8g) garlic powder
1 tablespoon (15ml) regular soy sauce

Steps:

  • Marinate Pork: Use a fork to poke lots of holes all over the pork as deep as your fork allows. Marinate the pork for 30 minutes to 2 hours in a ziploc bag with air squeezed out. Remove the pork and marinade from the bag. Pour 1 cup (250ml) of water into the Ziploc bag and mix it with the remaining marinade sticking onto the bag.
  • Pressure Cook Pork: Pour the marinade mixture in Instant Pot pressure cooker, then place the marinated pork butt meat in a steamer basket in Instant Pot. Season the marinated pork with a pinch of kosher salt on both sides. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 18 minutes + 12 minutes Natural Release. Open the lid carefully.
  • Apply Honey Sauce: Mix 2 tbsp (30 ml) regular soy sauce with honey in a small bowl. *Pro Tip: This sauce is to give some killer sweetness and color to the outer layer of the pork butt meat. Brush this honey sauce generously onto the pork butt meat.
  • Broil Pork in Oven: Preheat oven to 450°F. Place pork in oven and broil for roughly 4 - 6 minutes per side until the honey sauce on both sides are browned with some black bits.
  • Serve: Serve the tasty char siu with rice or noodles and the leftover honey sauce on the side. Enjoy~ :)

Nutrition Facts : Calories 223 kcal, Carbohydrate 15 g, Protein 23 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 832 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

CHINESE PORK BUNS (CHA SIU BAO)



Chinese Pork Buns (Cha Siu Bao) image

You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!

Provided by MC

Categories     Bread     Yeast Bread Recipes

Yield 24

Number Of Ingredients 19

6 cups all-purpose flour
¼ cup white sugar
1 ¾ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1 ½ tablespoons light soy sauce
1 ½ tablespoons hoisin sauce
1 teaspoon soy sauce
1 ½ tablespoons white sugar
1 ½ tablespoons soy sauce
1 ½ tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2 ½ tablespoons water
2 tablespoons shortening
1 ½ teaspoons sesame oil
¼ teaspoon ground white pepper

Steps:

  • Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
  • Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
  • Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
  • Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
  • Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
  • Steam buns for 12 minutes. Serve.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 28.3 g, Cholesterol 11.9 mg, Fat 5.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 3.3 g

STICKY CHINESE BBQ PORK BELLY RIBS (CHAR SIU)



Sticky Chinese BBQ Pork Belly Ribs (Char Siu) image

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

1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons Chinese Shaoxing wine ((rice vinegar or a dry sherry can be used instead))
2 tablespoon honey
2 tablespoons brown sugar
1 tablespoon minced garlic
3/4 teaspoon red food colouring ((optional for that beautiful red colour))
1 ⁄2 teaspoon Chinese five spice powder
6 pork belly/spare ribs
1 shallot (, to garnish)
1/4 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon Chinese wine ((Shaoxing -- or dry sherry))
1 tablespoon honey
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon Chinese five spice powder
1/4 teaspoon red food colouring

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



Char Siu Pork - Chinese BBQ Pork image

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

1 1/2 tbsp brown sugar ((white also ok))
1/4 cup honey
1/4 cup hoisin sauce
2 tbsp light soy sauce (, or all purpose soy (Note 1))
1 tbsp soy sauce (, just all purpose (or more light soy) (Note 1))
1 tsp Chinese five spice powder ((Note 2))
1 tbsp oil ((vegetable or canola) (Note 3))
2 tsp red food colouring (, optional (Note 4))
1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder ((Note 5))
2 tbsp Extra Honey

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

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

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

CHINESE BARBECUE PORK (CHAR SIU PORK)



Chinese Barbecue Pork (Char Siu Pork) image

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

2 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons light brown sugar
3 tablespoons runny honey
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon Chinese five spice powder
2 cloves of garlic, finely grated
1 inch (2 cm) knob of ginger, peeled and finely grated
2 tablespoons runny honey (extra for the glaze)
2 pieces of pork tenderloin, approx 1 lb (500 g) each

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-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

CHAR SIU (CHINESE BBQ PORK)



Char Siu (Chinese BBQ Pork) image

Char Siu is widely recognized for its bright red color meat. It has a slight sweet taste with a hint of a unique spiciness. Char siu is used most commonly throughout the islands as a meat garnish.

Provided by 'Ono Hawaiian Recipes

Categories     Main Course     Side Dish

Time P1DT1h35m

Number Of Ingredients 15

3 lb pork shoulder/butt
1/4 cup brown sugar
1/4 cup sugar
2 tsp salt
1/2 tsp five spice
1/4 tsp white pepper
1/2 tsp sesame oil
1 tbsp rice wine/dry sherry ((use chicken stock if you don't want to use alcohol))
2 tbsp shoyu (soy sauce)
1 tbsp hoisin sauce
1 tbsp honey
1 tbsp fermented red bean curd sauce (optional) ((natural way to dye the meat red))
2-4 drops red food coloring (optional)
3 cloves crushed garlic
2 tbsp honey

Steps:

  • Char Siu is widely recognized for its bright red color meat. It has a slight sweet taste with a hint of a unique spiciness. Char siu is used most commonly throughout the islands as a meat garnish.
  • Mix together in a medium bowl brown sugar, sugar, salt, five spice, white pepper, sesame oil, rice wine, shoyu, hoisin sauce, fermented red bean curd sauce or red food coloring, minced garlic, and honey.
  • Reserve 2-3 tablespoons of the marinade to use for basting the pork later on.
  • Place the meat in a large enough container/Ziploc bag to cover all of the meat in the marinade sauce. Let it marinade in the refrigerator for 1-2 days. (The longer the better to soak up more of the sauce.) Halfway through the marinade time, flip the pork to make sure all sides are evenly marinading.
  • Preheat the oven to 475°F. Line a baking sheet with foil and add a lined rack on top. This will make cleaning easier. Pour some water to the pan to help prevent smoking when the sauce drips onto the pan. Evenly space out the pork when adding it to the wire rack.
  • Roast the pork in the oven for 25 minutes. In the meantime, combine the reserved marinade with the honey and water.
  • Baste the pork then flip it and baste again. Rotate the pan 180 degrees to ensure even roasting. If the water has dried out, add more water to the pan. Roast again for another 15 minutes.
  • Baste, then flip the pork and baste again. Roast for a final 10 minutes. If the water has dried out, add more water to the pan.
  • Take the meat out from the oven and let it rest for 15 minutes. Slice the meat into thin slices and serve it hot. Enjoy!

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 BARBECUE PORK)



Char Siu (Chinese Barbecue Pork) image

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

½ cup water ((120ml))
7 oz maltose (or honey (200g))
2 tbsp Shao Hsing cooking wine
4 tbsp hoisin sauce
1 tsp five-spice powder
1 tsp dark soy sauce
2 cloves garlic ((minced))
1 tsp sesame oil
3 lbs pork shoulder ((trimmed and cut into thick strips))

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

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 RECIPE (CHINESE BBQ PORK)



Char Siu Recipe (Chinese BBQ Pork) image

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

2 pounds boneless pork shoulder
1/4 cup brown sugar
1/4 cup honey
1 tablespoon rice wine
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon toasted sesame oil
4 cloves garlic (minced)
1 teaspoon Chinese 5 spice powder
1 teaspoon salt (or to taste)
1 teaspoon black pepper
2-3 drops red food coloring (optional)

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

CHINESE BBQ CHAR SIU PORK | MARION'S KITCHEN



Chinese BBQ Char Siu Pork | Marion's Kitchen image

Sweet sticky Chinese barbecue pork is even better when it's homemade. Pork neck, marinated in hoisin sauce, honey and Chinese five spice is great added to soup or fried rice. Where is that drool emoji when you need one? The secret ingredient for that glossy red finish is beetroot powder, which you can find in the health food section.

Provided by Bee

Yield 6

Number Of Ingredients 11

1.5 kg (3.3 lb) piece pork neck (also called boston butt or pork shoulder)
¼ cup hoisin sauce
¼ cup brown sugar
¼ cup Chinese Shaoxing wine*
¼ cup honey
3 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp sea salt
½ tsp Chinese 5-spice powder
3 garlic cloves, finely grated
1 tbsp beetroot powder*

Steps:

  • Step 1.Slice the pork neck lengthways to form 3 long pieces.
  • Step 2.Place all ingredients except the pork into a large bowl and mix until well combined.
  • Step 3.Place the pork and the marinade in a ziplock bag. Seal and shake well until the pork is evenly coated. Set aside to marinate in the fridge overnight.
  • Step 4.Preheat oven to 180°C/350°F.
  • Step 5.Line a roasting tray with foil. Place a rack on top. Remove the pork pieces from the marinade and place onto the rack. Pour water into the bottom of the roasting tin (ensure the water level is below the pork). The water and the foil will help to stop the sweet marinade from burning on your roasting tray. Cook in preheated oven for 20 minutes.
  • Step 6.In the meantime, pour the marinade out of the ziplock bag and into a small saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until thickened slightly. Remove from heat and divide the mixture between 2 bowls. One half will be for basting and the other can be used as a serving sauce.
  • Step 7.Remove the pork from the oven. Baste both sides of the pork with the thickened marinade. Place back into the oven to cook for another 20 minutes or until cooked through. Remove from the oven, add another layer of basting sauce and rest for 10 minutes before slicing.
  • NOTES: - Serving suggestion: steamed rice, cucumber and thickened marinade sauce.
  • - Whole pieces of the char siu pork can be wrapped in baking paper and cling film and frozen for up to 2 months.
  • - Chinese Shaoxing wine is available in the Asian aisle of many supermarkets or from an Asian grocer. Substitute with dry sherry or chicken stock if alcohol is not suitable.
  • - Beetroot powder is a natural alternative to the red food colouring typically used to make this dish. You can find it in health food stores or in the health food section of the supermarket.

More about "chinese bbq pork char sui recipes"

CHINESE BBQ PORK (CHAR SIU) BY JULIE MADDEN RECIPE ...
chinese-bbq-pork-char-siu-by-julie-madden image

From traeger.com
Category Pork
  • In a medium bowl, whisk together 1/4 cup honey and the remaining marinade ingredients thoroughly, making sure brown sugar is dissolved. Add pork and the marinade to a glass pan or a resealable bag and marinate for at least 8 hours or overnight, turning occasionally to ensure all sides of pork are well coated.
  • When ready to cook, set Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. Grill: 225 ˚F.
  • Remove pork from marinade and boil marinade in a saucepan over medium-high heat on stove top for 3 minutes to use for basting pork. Cool slightly, then whisk in the 2 remaining tablespoons of honey.
  • Arrange the tenderloins on the grill grate and smoke pork until internal temperature reaches 145°F. Baste pork with reserved marinade halfway through cooking.
  • Remove pork from grill and increase temperature to 450°F. Return pork to grill for a few minutes per side to slightly char and set the sauce. Grill: 450 ˚F.
  • For the Five-Spice Dipping Sauce: In a small saucepan over low heat, mix ketchup, brown sugar, mustard and Chinese five-spice powder until sugar is dissolved and sauce is smooth.
  • Serve pork immediately with jasmine rice, or cool and refrigerate for later use as an appetizer, served with Five-Spice dipping sauce and toasted sesame seeds.


STICKY CHAR SIU IN THE AIR FRYER (CHINESE BBQ PORK ...
sticky-char-siu-in-the-air-fryer-chinese-bbq-pork image
2020-09-16 Preheat the air fryer to 200 C/ 400 F. Baste the meat with the honey and marinade mixture. Spray the air fryer racks with a little oil, then cook the …
From scruffandsteph.com
4.8/5 (8)
Category Dinner, Lunch
Cuisine Chinese
Calories 1175 per serving
  • In a bowl, combine the marinade ingredients. Once thoroughly combined, take out 3 tbsp of marinade and put it into a small container. Put the container in the fridge until needed. (This is for the baste)
  • Prepare the pork by cutting it into manageable sized pieces to fit into your air fryer at 2 cm or ¾ inch thickness. Remove any pork rind and save it for another recipe.
  • Put the pork and marinade in a zip lock bag and shake until the pork is fully covered. Marinate for 1 - 2 days in the fridge.


KETO CHINESE BBQ PORK - CHAR SIU PORK, DELICIOUS TASTE …
keto-chinese-bbq-pork-char-siu-pork-delicious-taste image
2021-02-06 This tender Keto Chinese BBQ Pork recipe (aka Char Siu Pork) tastes just like the traditional recipe but low-carb with no added sugar. Keto …
From myketokitchen.com
5/5 (26)
Total Time 25 hrs
Category Dinner, Main Course
Calories 460 per serving
  • In a small bowl, combine the Low Carb Sweet Soy, sesame oil, garlic, five spice and a few drops of food colouring (if using).
  • Place the 3 pieces of pork neck into a suitable dish for marinating - glass or ceramic will prevent the transfer of the coloring to the dish.
  • Pour half the marinade over the pork and, wearing foodsafe disposable gloves, massage the marinade into the pork.
  • Cover and leave to marinate in the fridge overnight. Store the remaining marinade in the fridge to be used for basting when the pork is cooking.


CHINESE BBQ PORK - CHAR SIU RECIPE - COUNTRY GROCER
chinese-bbq-pork-char-siu-recipe-country-grocer image
2015-03-21 Directions. Start by slicing the roast into 1 inch slices and then slice each slice into 1inch strips. Place the strips in a large zip lock bag. Next, …
From countrygrocer.com
5/5 (2)
Estimated Reading Time 2 mins


CHAR SIU PORK RECIPE (AUTHENTIC CHINESE BBQ PORK ...
2021-01-28 Char Siu Pork Recipe (Chinese BBQ Pork) 5 from 2 votes. Spiced, savory, and sweet–this char siu recipe is a traditional take on Chinese roasted pork that goes well with …
From hungryhuy.com
5/5 (2)
Total Time 9 hrs 10 mins
Category Dinner, Main Course
Calories 301 per serving
  • In a small-sized bowl, combine the rest of the ingredients to make the marinade. Use a fork or a whisk to thoroughly incorporate the bean curd in the sauce. Reserve half of the marinade in another glass container, you will use this for the basting sauce later.
  • In a container, combine the pork strips and marinade making sure every side of the meat is thoroughly covered. Cover with a lid and marinate in the fridge for at least 8 hours or overnight. Halfway in the marinating process, make sure to turn the meat so that all sides get an even amount of marinating.
  • Remove the pork from the fridge at least 30 minutes before baking to bring the meat into room temperature; This will help to evenly cook the meat throughout.


CHAR SIU RECIPE- CHINESE BBQ PORK - JENN'S KITCHEN DIARY
2020-05-02 3 thoughts on “Char Siu Recipe- Chinese BBQ Pork” Pingback: Char Siu Bao Recipe (BBQ Pork Buns) | Jenn's Kitchen Diary. Katerina says: May 9, 2020 at 12:05 pm. I …
From jennskitchendiary.com
5/5 (1)
Category Main Course
Cuisine Asian
Total Time 24 hrs 45 mins
  • Mix pork with sesame oil, dark soy sauce, soy sauce, hoisin sauce, garlic, brown sugar, honey, xiaoxing wine, white pepper, five spice, salt, and star anise. Rub marinade into the meat. Cover with cling wrap and set in the refrigerator at least 48 hours.
  • After meat is marinated, prepare to broil. Turn oven onto broil setting: 525 degrees F. Place meat onto a suspended rack above a baking sheet. Add in 1 cup of water onto the bottom of the baking sheet.
  • Meanwhile, make glaze. Add juices from the meat marinade into a saucepan and add in hoisin sauce, honey, water, soy sauce, oyster sauce, xiaoxing wine, brown sugar, and five spice. Using a sieve, remove pieces of coagulated blood. Boil on high heat until it is thickened and just coats the back of a spoon.


EASY CHAR SIU (CHINESE BBQ PORK, 叉烧) - RED HOUSE SPICE
2020-05-08 Char Siu (叉烧), also knows as Chinese BBQ pork, is a type of roasted pork originating from Cantonese cuisine. Traditionally, the marinated pork is skewered with long …
From redhousespice.com
5/5 (28)
Total Time 40 mins
Category Main Course
Calories 419 per serving
  • Leave the meat to roast for 15 mins. Take out and flip it over. Brush some marinade then put back into the oven (Make sure there is always enough water in the tray).


CHINESE BBQ PORK CHAR SIU RECIPE - YOUR HOMEBASED MOM
2018-04-30 Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes. Chinese BBQ Pork Recipe {Char Siu Recipe} 4.5 from 6 votes. Chinese BBQ Pork {char siu } …
From yourhomebasedmom.com
4.5/5 (6)
Total Time 35 mins
Category Main Dish
Calories 106 per serving
  • Place pork into a recloseable bag and cover with marinade, reserving 1/4 cup to baste meat with while cooking.
  • Heat grill to medium high heat or oven to 350 degrees F. Grill or bake meat until internal temperature reaches 145 degrees F. Baste meat several times while grilling/baking.


SWEET AND STICKY CHAR SIU (叉烧, CHINESE BBQ PORK) - PUPS ...
2018-12-11 If you love a juicy, sweet & sticky char siu (叉烧, Chinese BBQ Pork), give this easy recipe a try! Delicious char siu is achievable at home! Updated to include instructions on …
From pupswithchopsticks.com
5/5 (64)
Total Time 50 mins
Category Main
Calories 706 per serving
  • Cut the pork shoulder into long strips, that are roughly 3 inch thick. Mine are usually sized around 3 inches wide, and 5-7 inches long.
  • Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like it to line it with foil before setting down a rack for an easier cleanup. If you don't have a rack, you can take foil and crunch them up into loose foil balls and rest the meat on that.


CHAR SIU RECIPE - HOW TO MAKE CHINESE BARBECUE PORK AT ...
2020-01-01 Bake the pork at 200°C/390°F., for twenty minutes. Mix two parts of maltose and one part of the marinade to form the basting sauce. Baste the pork and bake for 10 minutes. …
From tasteasianfood.com
Reviews 3
Calories 500 per serving
Category Main Course
  • Mix the red yeast rice with hot water. Break up the rice and steep in the liquid for 10 minutes to extract the red color. Discard the broken red yeast rice by passing it through a wire mesh strainer.


CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE) - THE ...
2020-12-05 Baked char siu bao (also sometimes spelled cha siu bao), or Chinese BBQ Pork Buns, consist of soft milk bread and a savory filling of Chinese BBQ Pork.. They’re a favorite …
From thewoksoflife.com
4.9/5 (114)
Calories 258 per serving
Category Chinese Bakery
  • In the bowl of a stand mixer fitted with the dough hook attachment, add the dough ingredients in the following order. Start with the room temperature heavy cream, milk, and egg. Then add the sugar, cake flour, bread flour, yeast, and salt, in that order.
  • Turn the mixer on to the lowest setting to bring the dough together. When a scraggly dough has formed, knead on low speed for 15 minutes. If needed, turn off the mixer to bring the dough together with a rubber spatula. Alternatively, you can stir all the dough ingredients together with a wooden spoon in a large mixing bowl, and then knead by hand for 20 minutes.
  • The dough should stick to the bottom of the bowl, but should not stick to the sides. If you’re in a humid climate, and the dough is sticking to the sides of the mixing bowl, add more flour 1 tablespoon at a time until it comes together.
  • Shape the dough into a ball, and cover with an overturned plate or damp towel. Place in a warm spot to proof for 75-90 minutes, or until the dough doubles in size. (A good proofing environment is a closed microwave, with a mug of hot boiled water next to the bowl.)


BEST CHAR SIU RECIPE (CHINESE BBQ PORK) - LIVE LOVE YUMMY
2020-11-30 Perfectly roasted and full of Asian flavors, this is the best Char Siu (Chinese BBQ Pork) recipe, ever! The combination of condiments provides the ultimate umami flavor with a …
From liveloveyummy.com
Cuisine Asian
Category Main Course
Servings 4
Total Time 12 hrs 50 mins
  • In a bowl, mix the ginger, garlic, hoisin sauce, oyster sauce, dark soy sauce, sesame oil, Chinese five-spice powder, 2 tbsp. brown sugar, and 4 tbsp of runny honey.
  • Place the pork in a bowl or Ziploc bag. Add the marinate and close or cover it. Let it sit in the fridge for at least 3 hours but ideally overnight.
  • Take the roasting pan, fill it with boiling water but don’t let it touch the pork. Place the pork on the roasting rack and place it in the middle rack of the oven to cook.


CHINESE BBQ PORK RECIPE (CHAR SIU) - THE NOVICE CHEF
2020-06-23 Chinese BBQ Pork, also known as Char Siu, is a traditionally roasted pork covered in a sweet barbeque sauce. The pork is marinated overnight, traditionally cooked …
From thenovicechefblog.com
Reviews 32
Calories 536 per serving
Category Main Dishes
  • Cut pork into cubed pieces (about 1 inch by 1 inch). The pork cooks faster and absorbs the marinade more evenly, when cubed. Set aside.
  • In a separate bowl, whisk together hoisin sauce, soy sauce, oyster sauce, garlic, crushed red pepper flakes, garlic powder and black pepper. Add meat and toss to coat. Cover with saran wrap or foil and marinate for 8 hours, or overnight.
  • Spread meat and sauce onto the prepared baking sheet, spreading meat into an even layer. Sprinkle the top of meat evenly with sugar. The sugar will create a crust on the pork as it cooks in the oven.


CHINESE BBQ PORK RECIPE + VIDEO | SILK ROAD RECIPES
2022-01-31 Chinese barbecue pork seems to be everywhere lately – and for good reason! It’s a Cantonese dish called char siu, which translates literally to “fork roasted.”Traditionally, the …
From silkroadrecipes.com
Ratings 2
Total Time 55 mins
Category Main Course
Calories 365 per serving
  • Combine the marinade ingredients in a small bowl and carefully whisk until sugar is dissolved and marinade is smooth.
  • Using gloves, rub the pork with the marinade in a large bowl. Cover and refrigerate overnight, at least 8 hours.


THIS CHINATOWN CHAR SIU RIBS RECIPE TASTES GREAT COOKED ...
2013-02-22 Everybody loves Chinese restaurant "BBQ" ribs. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface. Here's a simple recipe for making Chinatown char siu ribs at home on your grill or in the oven featuring a flavorful marinade.
From amazingribs.com
4.2/5 (153)
Category Dinner, Lunch, Main Course


CHAR SIU (CHINESE BBQ PORK) RECIPE (叉燒) - HONG KONG RECIPE
2021-06-24 Cover and refrigerate for 3 hours; bring to room temperature 30 minutes before cooking. Pre-heat oven to 425F and place a roasting rack on a foil-lined baking sheet. Place steaks on the rack and add some water to the baking sheet. Reduce oven temperature to 375F after 15 minutes. Turn the meat over after 10 minutes.
From hongkongrecipe.com
5/5 (3)
Total Time 4 hrs
Category Pork
Calories 513 per serving


GLUTEN-FREE CHINESE BBQ PORK BUNS (CHAR SIU BAO 叉燒包) DIM ...
Chinese dim sum like BBQ pork buns (Char Siu Bao 叉燒包)usually contain gluten. But not anymore. In this video, we’d like to share with you the recipe of making...
From youtube.com


CHAR SIU (CHINESE BBQ PORK) | GMSQ.GRUNDFOS.COM
2022-01-27 By No Recipes on Jan 27, 2022. Char Siu (chinese Bbq Pork) later Pork Belly, 5-spice Powder, Maltose, Shaoxing Cooking Wine, Hoisin Sauce, Chili Sauce, Dark Soy Sauce, Kiwi, Oyster Sauce, Garlic . The ingredient of Char Siu (Chinese BBQ Pork) 1 1/2 pounds pork front tummy piece; 1/2 teaspoon 5-spice powder ; 2 tablespoons maltose or honey; 2 …
From gmsq.grundfos.com


CHINESE BBQ PORK RECIPE - CHAR SIU - YOUTUBE
Chinese BBQ pork is loved the world over, and it's not hard to make at home! With some key ingredients and a couple of technique, it might even be better tha...
From youtube.com


Related Search