SLOW-COOKER CHAR SIU PORK
The Asian influence here in the Hawaiian islands inspired my char siu recipe. It's tasty as is, in a bun or over rice. We make it often so we have leftovers to add to fried rice, ramen and salads. -Karen Naihe, Kamuela, Hawaii
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients; pour into a large shallow dish. Add pork; turn to coat. Refrigerate, covered, overnight., Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices; stir in chicken broth. Return pork to slow cooker and heat through. Top with fresh cilantro.
Nutrition Facts : Calories 392 calories, Fat 18g fat (6g saturated fat), Cholesterol 102mg cholesterol, Sodium 981mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 31g protein.
SLOW COOKER CHAR SIU (CHINESE BARBECUED PORK)
The Char Siu can be served with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts. Since it is shredded, it can also be added to sliced baguettes bahn mi style.
Provided by Broke Guy
Categories Pork
Time 24m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag and seal. Marinate in refrigerator at least 2 hours, turning occasionally.
- Place pork and marinade in a crock pot. Cover and cook on low for 8 hours.
- Remove pork from slow cooker using a slotted spoon. Place on a cutting board or work surface. Cover with aluminum foil and keep warm.
- Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks and serve with sauce.
Nutrition Facts : Calories 462.9, Fat 31.8, SaturatedFat 10.8, Cholesterol 107.8, Sodium 719.5, Carbohydrate 16.8, Fiber 0.5, Sugar 13.5, Protein 26.8
SLOW COOKER CHAR SIU PORK ROAST
Chinese version of barbecue done in a crockpot. A great and easy way to have some asian flavored pork for dinner. From Cooking Light magazine.
Provided by lisar
Categories Pork
Time 10h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients in a small bowl; stirring with a whisk.
- Place in a large zip top bag; seal. Marinate 2 hours, turning occasionally (can skip this step).
- Place pork and marinade in slow cooker. Cover and cook on LOW for 8 hours.
- Remove pork from slow cooker using slotted spoon; place on cutting board or work surface and shred.
- Can thicken sauce and serve with meat.
- Serve with sticky rice and some stir fry veggies.
Nutrition Facts : Calories 325.3, Fat 21.3, SaturatedFat 7.2, Cholesterol 80.8, Sodium 531.7, Carbohydrate 12.4, Fiber 0.3, Sugar 10.1, Protein 20.3
CHAR SIU (BBQ PORK)
Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender - perfect to fill steamed bao buns for Chinese New Year
Provided by Jeremy Pang
Categories Dinner, Main course
Time 4h45m
Yield Makes enough for 18 bao buns
Number Of Ingredients 12
Steps:
- Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
- Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
- Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork - it will fall apart as you cut into it - then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.
Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 7 grams protein, Sodium 0.7 milligram of sodium
SLOW COOKER SHOYU PORK
Use your slow cooker to infuse the delicate taste of sweetened soy sauce to pork, making for a easy-to-prepare, delicious and economical dish.
Provided by HI_cook
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 8h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place the pork roast into the bottom of a slow cooker. Pour the tomato sauce, sugar, soy sauce, sake, and garlic into a bowl, and stir until the sugar has dissolved. Pour the mixture over the pork roast. Cover the slow cooker, and cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 30.8 g, Cholesterol 97.1 mg, Fat 17.6 g, Fiber 0.7 g, Protein 27.5 g, SaturatedFat 6.5 g, Sodium 2008.2 mg, Sugar 28.1 g
HONEY ROASTED BBQ PORK (CHAR SIU) RECIPE BY TASTY
Here's what you need: soy sauce, rice wine, sesame oil, ground five spice, salt, garlic, fresh ginger, bean curd, bean curd liquid, hoisin sauce, honey, boneless pork shoulder, white rice, large bok choys
Provided by Frank Tiu
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
- Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
- Marinate for at least 3 hours, or preferably overnight.
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
- Transfer the pork shoulder from the marinade to the wire rack.
- Bake for 1 hour and 15 minutes until the edges are slightly charred.
- Pour the marinade through a strainer into a medium pot.
- Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
- Glaze the pork with the reduced marinade every 15 minutes.
- When the pork is done, slice and serve with white rice and bok choy.
- Enjoy!
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
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