CANTONESE CHAR SIU
Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier pork steaks for more flavour
Provided by Maggie Wong
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. Tip half into a large bowl with the pork, reserving the rest of the marinade for basting later. Season the pork, toss to coat and chill for 5 hrs to marinate.
- Heat the oven to 200C/180C fan/gas 6. Transfer the pork to a roasting tin and roast for 30 mins.
- Meanwhile, mix the remaining marinade with the rest of the honey. Brush over the pork every 10 mins, so it's evenly coloured. Serve with the rice and pak choi, and the spring onions scattered over.
Nutrition Facts : Calories 412 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 38 grams sugar, Protein 40 grams protein, Sodium 1.4 milligram of sodium
CANTONESE CHAR SIU PORK AND VEGETABLE SPRING ROLLS
Steps:
- To make the filling, combine the sugar, salt, white pepper, soy sauce, oyster sauce, and water in a small bowl. Stir this flavoring sauce well and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring to combine well. Cook, stirring frequently, for about 1 minute, until the vegetables have collapsed slightly. Add the flavoring sauce, stirring to combine, and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling mixture. Cook for about 30 seconds, to bind the mixture nicely. Transfer to a platter and spread out. Set aside to cool completely before using. You should have about 3 cups. (The filling can be prepared 2 days in advance, covered, and refrigerated after cooling. Return to room temperature before wrapping.)
- Before assembling the spring rolls, line a baking sheet with parchment paper and lightly dust with cornstarch. For each spring roll, use about 1/4 cup of filling, placing it slightly below the center of the skin. Follow the directions on page 75 to create the cigar shape, taking care to not wrap too tightly because you want just two layers of skin around the filling. Before rolling up the spring roll all the way to seal it, brush beaten egg on the upper two edges to ensure that the skin seals well. Set the finished rolls, seam side up, on the prepared baking sheet. Cover with a kitchen towel to prevent drying.
- Fry the rolls in two stages. Heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Slide in few spring rolls and fry for about 1 1/2 minutes, turning as needed, until light golden. Remove from the oil and drain on paper towels. Repeat with the other rolls. These rolls soft en as they sit, so after their first frying, refry them for 45 to 60 seconds in 350°F oil until crispy and golden brown.
- Serve hot, whole or cut in half diagonally, with the dipping sauce of your choice.
CHAR SIU PORK
Steps:
- Quarter the pork lengthwise into strips about 6 inches long and 1 1/2 inches thick. If there are odd-size 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, rice wine, light and dark soy sauces, and sesame oil. Set aside 1/3 of the marinade, cover, and refrigerate to later baste the meat. Add the pork to the remainder and use a spatula or tongs to coat evenly. Cover with plastic wrap and refrigerate for 6 to 8 hours, or even overnight, turning the pork 2 or 3 times.
- Remove the pork and reserved marinade 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 baking sheet. Put the pork on the rack, spacing the pieces 1 inch apart to promote heat circulation. Discard the used marinade, wash and dry the bowl, and put the reserved marinade in it.
- 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 meat thermometer. Remove from the oven.
- Let the meat rest for 10 minutes to finish cooking and seal in the juices before using. Or, let it cool completely, wrap tightly, and freeze for up to 3 months.
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- Mix the pork with the marinade ingredients and set aside for about 30 minutes. In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size. You want everything the same size so each ingredient blends together.
- Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.
- Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. At this time, you have the option of adding 1/4 cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
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- To make the filling: combine the sugar, salt, pepper, water, oyster sauce, and soy sauce in a small bowl. Stir this flavoring sauce well and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring well to combine. Cook, stirring frequently, for about 1 minute until the vegetables have collapsed slightly. Add the flavoring sauce and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling. Cook for about 30 seconds to bind the mixture nicely. Transfer to a platter and spread out to cool completely. Feel free to prepare the filling up to 2 days in advance. You should yield about 4 ½ cups filling.
- Make the sweet and sour dipping sauce: combine the water, sugar, vinegar, ketchup, soy sauce, and salt in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a final stir and then add it to the pan. Continue cooking for about 15 seconds, or until the sauce comes to a full boil and thickens.
- Remove from the heat, transfer to a serving bowl and set aside for 10 minutes to cool and concentrate in flavor. Taste and add extra salt, if needed. Serve warm or at room temperature. Feel free to prepare the sauce a day in advance. You should yield about 1 cup sauce.
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