CHAR SIU (CHINESE BBQ PORK)
"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
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
EASY CHAR SIU (CHINESE BBQ PORK)
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
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 PORK
When my nieces and nephews were toddlers, they loved this oven-roasted pork, tinged with char. They requested it whenever they visited grandma's house, and she would cut it into tiny pieces and serve it atop sticky rice. I share their enthusiasm but savor the pork in many other ways, too: with regular rice, as a filling in steamed bao (page 265), stuffed into baguette sandwiches (page 34), added to wonton noodle soup (page 222), and as part of moon cake filling (page 300). A mainstay of Chinese barbecue shops and a Viet favorite, xa xiu is the Vietnamese transliteration of the Cantonese char siu (thit means meat.) To make the pork look appetizing, it is often prepared with food coloring, sold by the bottle at most Viet markets. But chemical coloring isn't needed here. The marinade imparts an appealing reddish brown.
Yield makes about 1 1/2 pounds, to serve 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 10
Steps:
- Quarter the pork lengthwise into strips about 6 inches long and 1 1/2 inches thick. If there are odd-sized pieces, they should be of the same thickness.
- To make the marinade, in a large bowl, whisk together the garlic, sugar, five-spice powder, hoisin sauce, honey, wine, light and dark soy sauces, and sesame oil. Add the pork and use a spatula or tongs to coat evenly. Cover with plastic wrap and refrigerate for 6 to 8 hours, turning the pork 2 or 3 times.
- Remove the pork from the refrigerator 45 minutes before cooking. Position a rack in the upper third of the oven and preheat to 475°F. Line a baking sheet with aluminum foil and place a flat roasting rack on the pan. Put the pork on the rack, spacing the pieces 1 inch apart. Reserve the marinade.
- Roast, basting with the marinade every 10 minutes, for 30 to 35 minutes. To baste, use tongs to pick up each piece and roll it in the marinade before returning it to the rack, turning the pork over each time. The pork is done when it looks glazed, is slightly charred, and most important, registers about 145°F on an instant-read thermometer. Remove from the oven.
- Let the meat rest for 10 minutes to finish cooking and seal in the juices. Thinly slice the pork across the grain and serve warm or at room temperature. Or, let it cool completely, wrap tightly, and freeze for up to 3 months. This pork reheats well in a microwave oven.
CHAR SIU (CHINESE BARBEQUE PORK)
My favorite Chinese food ever! Chinese dark soy sauce is actually a key component. Serve with rice or noodles.
Provided by MelisaG
Categories World Cuisine Recipes Asian Chinese
Time P2DT1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
- Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
- Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
- Place pork belly on the wire rack, reserving marinade.
- Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
- Move oven rack to the top position and preheat the oven's broiler.
- Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 13 g, Cholesterol 61.7 mg, Fat 23.6 g, Fiber 0.4 g, Protein 21.1 g, SaturatedFat 7.7 g, Sodium 1808.7 mg, Sugar 10.1 g
CHAR SIU PORK (SOUS VIDE VERSION)
Found hanging in the windows of Chinese restaurants around the world, Char Siu 叉燒 or Chinese BBQ Pork is probably one of the most popular Chinese dishes in the world and holds a symbolic status to Chinese cuisine. Originated from the Canton region of China, Char Siu is also known as Char Siew, Cha Siu, Cha Shao, or 叉燒 and so on. This honey glazed Chinese barbecued pork has that slightly charred and signature mahogany color finish with an addicting sweet but savory flavor. Char Siu is best when you use pork shoulder or country-ribs (which are actually pork shoulder that's been cut by butchers into manageable, but thick slabs of pork, resembling a rib (I guess). The point here is, Char Siu needs to have a little fat in it and pork shoulder offers a great lean-to-fat ratio. Pork loin will have a tendency to be dry and not as tender, but in a pinch, will also work. Other cuts that work good are; pork belly, pork cheek, pork neck, pork tenderloin, pork ribs, duck and even chicken thighs, and legs.
Provided by Kobe Roux
Categories Pork
Time 1h15m
Yield 16 ounces, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all Char Siu Sauce ingredients in a nonreactive bowl and set aside.
- Place the pork chunks in a food-grade vacuum sealing bag and pour the ingredients of the Char Siu sauce in bag, surrounding the tenderloin.
- Vacuum seal the bag and store in the refrigerator for at least 4 hours and up to 12-hrs. The longer the better (up to 12-hrs).
- Using a Sous Vide, cook the tenderloin (in the vacuum bag with the marinade) at 139 F or 59.4 C for 2.5 - 3 hours.
- Once the pork is done cooking, remove it and set the remaining sauce aside in a small saucepan.
- Add 4 tablespoons of honey to the char siu sauce.
- Place sauce over medium heat and reduce to about half the volume.
- Using a basting brush, baste the tenderloin with the reduced Char Siu sauce.
- Baste the remaining sauce over the tenderloin and use a Searzall® culinary torch to achieve great char-color or grill for 10-mins @ 500F, basting every 5 minutes Remove when color meets your approval. (Remember, it's already cooked -- so don't overdo it).
- Let rest for 10 min then cut into bite-sized pieces to use in your dishes, such as fried rice or lo mein.
Nutrition Facts : Calories 24.6, Fat 0.3, Cholesterol 0.2, Sodium 169.1, Carbohydrate 5.3, Fiber 0.2, Sugar 3.7, Protein 0.4
LINDA'S CHAR SIU PORK
This AWESOME sticky roast pork, is a GREAT with LOTS of flavor! I wanted to share this recipe with you, because it is SO GOOD and simple to make! This recipe can easily be doubled or tripled for a larger crowd.
Provided by Lindas Busy Kitchen
Categories Pork
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Using a sharp knife, make slashes along the top and bottom of the pork fillet.
- Combine all the remaining ingredients, and marinade the pork for 2-3 hrs., or overnight if you can.
- Preheat the oven to 350.
- Drain the pork from its marinade, and place on a rack set over a roasting pan, half-filled with hot water.
- Cook the pork for about 15 minutes, then coat with some sauce.
- Turn the meat over so it colors on all sides. Baste regularly with the extra marinade while cooking.
- Cook for 15-25 more minutes more, testing at 15 minutes to see if it's done to your liking.
- Let sit for 10 minutes to distribute juices, then slice into 1/4" pieces, and serve.
Nutrition Facts : Calories 783.3, Fat 22.5, SaturatedFat 6.2, Cholesterol 187.3, Sodium 2410.7, Carbohydrate 75.8, Fiber 1.1, Sugar 69.5, Protein 63.1
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- 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.
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