Grilled Chinese Pork Recipes

GRILLED CHINESE PORK TENDERLOIN

Steps:

• In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade.

CHINESE-STYLE GRILLED PORK RIBS

Steps:

• Gather the ingredients.
• Trim the excess fat from the ribs and remove the membrane from the back of the ribs. Cut the rack into individual ribs.
• Gather the marinade ingredients.
• In a small bowl, combine the soy sauce, dry sherry, hoisin sauce, brown sugar, honey, minced garlic, minced ginger, cider vinegar, sesame oil, chili paste, Chinese five-spice powder, and white pepper. Reserve about 1/4 cup of this marinade to use for basting. The rest will be used to marinate the ribs.
• Place the ribs into a resealable plastic bag (you might need to use 2 or more bags for this). Pour the marinade over the ribs, making sure they are well coated. Seal the bags and place the bags into a refrigerator. Marinate the ribs for 1 to 4 hours.
• Heat the grill to medium. Remove the ribs from the bags and discard the marinade that has been in contact with the raw meat.
• Place the ribs on the heated grill grate and cook for 25 to 30 minutes, or until the internal temperature reaches 165 F. Baste with reserved marinade two to three times throughout the cooking process. Make sure to stop basting at least 5 to 8 minutes before the ribs are finished cooking.
• Remove the ribs from the grill and place them onto a large platter. Sprinkle with toasted sesame seeds and chopped green onion for a garnish.

GRILLED CHINESE PORK

Steps:

• If using broiler, turn it on, and cover broiler pan with aluminum foil.
• Wash, dry and trim excess fat from pork. Cut in half crosswise.
• In bowl large enough to hold meat, combine soy sauce, sherry and lemon juice. Grate ginger, and add.
• Turn pork in marinade to coat.
• If using stove-top grill, prepare. Grill or broil pork, browning on all sides, basting with marinade once or twice. Cook 7 to 10 minutes, until pork is slightly pink inside. Slice and serve.

GRILLED CHINESE PORK CHOPS

Steps:

• Prepare the pork chops by removing all of the fat.
• Then poke both sides of each chop with a fork.
• Place the chops in a container with a tight fitting lid to be marinated.
• In a separate bowl, mix together thoroughly all of the ingredients for the marinade.
• Pour the marinade over the pork chops and stir them to coat.
• Place them in the refrigerator and marinate overnight.
• When you are ready to cook the chops, pre heat the grill to medium high.
• Once the grill is hot remove the chops from the marinade and immediately place them on the grill.
• Reserve the marinade in the container and let the pork chops sit for 2 minutes.
• After 2 minutes, rotate the chops, don't flip them yet.
• Just turn them to make nice grill marks on the one side.
• Then using the reserved marinade, lightly baste each pork chop.
• Let them cook another 2 minutes and then flip them.
• Lightly baste again with the remaining marinade.
• After another 2 minutes, rotate them to create grill marks on the other side and lightly baste them one more time.
• After 2 more minutes check to make sure that the internal temperature of each pork chop has reached 140 degrees.
• Once they are done, remove them from the heat, cover them with foil and let them sit for about 10 minutes and then serve.

CHINESE GRILLED PORK

Steps:

• finely chop celery, carrot, and onion.
• whisk together all ingredients except oil and marinate pork in mixture for 48 hours.
• remove pork from marinade.
• strain marinade into pot and reduce until thick and bubbly.
• brush pork with 1 tbp sesame oil and grill, basting with reduced marinade.

ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

CHINESE BARBEQUE PORK (CHAR SIU)

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.

CHINESE BARBECUED PORK

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.

CHINESE BARBECUED PORK

Steps:

• Trim any fat and membrane from pork and transfer pork to a large heavy-duty sealable plastic bag. In a bowl whisk together all remaining ingredients except honey and add to pork. Seal bag, pressing out excess air, and turn it to coat pork well. Chill pork, turning bag once or twice, at least 2 hours and up to 12.
• Prepare grill.
• Remove pork from marinade and reserve 2 tablespoons marinade. In a small bowl whisk together honey and reserved 2 tablespoons marinade. Grill pork on an oiled rack set 5 to 6 inches over glowing coals, turning it over every 2 minutes, 6 minutes total. Baste pork with honey mixture and cook pork, turning and basting it every 2 minutes, 10 minutes more. Discard any remaining honey mixture.
• Continue to cook pork, turning it every 2 minutes, until a thermometer diagonally inserted 2 inches into center of pork registers 155°F, about 6 minutes. Let pork stand 5 minutes before slicing on the diagonal.

CHAR SIU (CHINESE BBQ PORK)

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).