Char Siu Cantonese Roast Pork Recipes

Steps:

• 1. Divide the pork into 4 strips. Leave any fat on, because it is delicately succulent when roasted.
• 2. MARINADE: In a large bowl mix together the sauces, sugar, wine or sherry and salt. Put pork in an let marinade for 4 hours, turning every 30 minutes.
• 3. Preheat oven to 375-degrees. Place the strips side by side on a wire rack in the top third of the oven with a tray of water beneath to catch juices. (Prevents burning of juices and keeps pork moist)
• 4. Roast for 25-30 minutes, at the end of that time the pork should reddish brown on top. Remove from oven and dip each piece back in marinade and return to oven with the bottom side up.
• 5. Lower oven temperature to 350-degrees and continue to roast for another 25-30 minutes. Insert a chopstick into thickest part and if no oink juices run out the pork is cooked.
• 6. Transfer to another wire tack. Immediately brush all over with honey, making sure not to neglect crevices. Carve into slices and serve.
• 7. Char Siu is delicious hot or cold, it's a versatile ingredient and can be stir-fried with vegetables or mixed with fried rice or used as a topping on noodles.
• 8. Shaohsing wine, yellow bean sauce and hoisin are found in an Asian market.

Steps:

• 1. In a large bowl, mix together the rice wine, soy sauce, sugar, garlic, hoisin sauce and chinese five-spice powder.
• 2. Rub pork belly with marinade mixture and marinate for 2 to 3 hours in the refrigerator.
• 3. Preheat oven to 325 degrees.
• 4. Rub excess marinade of the pork belly, not all of it. Place the pork belly in a roasting pan and roast it for 40 - 45 minutes.
• 5. Flip the pork belly over after 20 minutes and brushing honey on the surface.
• 6. The pork belly is done when the outsides begin to crisp and blacken and the center of the pork belly feels as firm as a tight fist.
• 7. Remove from the oven and let it rest for about 10 minutes then transfer to a cutting board and slice into thin pieces.
• 8. Serve with rice or noodles, or with won ton soup.

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).

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.