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
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
CHAR SIU PORK CUTLETS WITH CHINESE COLESLAW
From the local state paper The West Australian. Sounded/looked delicious to the DH and I, so saving it here for later and as such times are estimates. Even without the slaw I think this recipe is worth consideration for the pork lovers.
Provided by ImPat
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the marinade mix the honey, dark soy, 5 spice powder, garlic, ginger and rice wine and whisk together.
- In a shallow container place cutlets and coat well with marinade mix.
- To cook the cutlets will depend on the thickness but on average on the grill (outdoor or indoor on the stove top or under the grill/broiler) I would think about 10 to 12 minutes (5 to 6 minutes per side) for a moist chop, if you like well done go for an extra few minutes.
- For the slaw - combine the cabbage, sprouts, spring onions .
- Whisk together the light soy sauce, lemon juice and sasame oil and pour over cabbage just before serving.
CHAR SIU (CHINESE SWEET BARBECUED PORK)
This is a traditional Chinese recipe for pork - the pork is very flavorful and fairly sweet. I had never heard of this until my first trip to Hawaii; now I know what I was missing. I'm posting a companion recipe for this (Cha Siu Bao - barbecued pork buns) in a few days. Prep time includes marinating time.
Provided by ChrisMc
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the fat from the pork and cut into chunks; each chunk should be between 2-4 bites.
- Blend all remaining ingredients.
- The pork and marinade should be fairly bright red- add enough food coloring to give it a nice color.
- Marinate for at least 3 and preferable 24 hours.
- Broil or grill for 3-4 minutes on a side or until the pork is done through.
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.
More about "char siu pork cutlets with chinese coleslaw recipes"
CHAR SIU PORK CUTLETS WITH CHINESE COLESLAW RECIPE
From pinterest.com
CHAR SIU CHINESE BBQ PORK (叉燒) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
RECIPES - AUSTRALIAN PORK
From pork.com.au
CHAR SIU PORK (CHINESE BBQ PORK) - RECIPETIN EATS
From recipetineats.com
CHAR SIU PORK CHOPS RECIPE - CHINESE BBQ PORK RECIPE
From howtobbqright.com
CHAR SIU (CHINESE BBQ PORK) - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
RECIPE: CHAR SIU BARBECUED PORK - NOT QUITE NIGELLA
From notquitenigella.com
CHAR SIU PORK BURGER RECIPE - DINNERS, DISHES, AND …
From dinnersdishesanddesserts.com
CHAR SIU PORK CUTLETS WITH CHINESE COLESLAW RECIPE
From recipezazz.com
CHAR SIU PORK CUTLETS WITH CHINESE COLESLAW RECIPE
From recipezazz.com
CHAR SIU PORK CUTLETS WITH CHINESE COLESLAW - CHINESE RECIPES
From fooddiez.com
CHAR SIU (CHINESE BARBECUE PORK) - MALAYSIAN CHINESE KITCHEN
From malaysianchinesekitchen.com
DELICIOUS CHAR SIU PORK | AUTHENTIC CHINESE RECIPE
From uk.lkk.com
CHAR SIU PORK CUTLETS WITH CHINESE COLESLAW RECIPE - TEXTCOOK
From textcook.com
CHAR SIU COLESLAW : A CHINESE BBQ SIDE SALAD - SEARCHING FOR SPICE
From searchingforspice.com
CHAR SIU PORK CHOPS RECIPE - SIDECHEF
From sidechef.com
CHINATOWN CHAR SUI | AUTHENTIC RECIPES | PING COOMBES - LEE KUM …
From uk.lkk.com
CHAR SIU PORK CUTLETS WITH CHINESE COLESLAW - PLAIN.RECIPES
From plain.recipes
CHAR SIU - CHINESE BBQ PORK - THE DUTCH FOODIE
From thedutchfoodie.com
AUTHENTIC CHAR SIU PORK RECIPE - THERESCIPES.INFO
From therecipes.info
CHINESE BBQ CHAR SIU PORK - MARION'S KITCHEN
From marionskitchen.com
STICKY CHINESE BARBECUE PORK BELLY (CHAR SIU) - CAFE DELITES
From cafedelites.com
CHAR SIU PORK CUTLETS WITHRAMEN NOODLES ~ KING RECIPES
From gijilmolerku.com
CHAR SIU PORK CUTLETS WITH CHINESE COLESLAW RECIPE
From pinterest.com
EASY CHAR SIU (CHINESE BBQ PORK, 叉烧) - RED HOUSE SPICE
From redhousespice.com
CHAR SIU SOU (CHINESE ROAST PORK PASTRY PUFFS) - MISSION FOOD …
From mission-food.com
CHAR SIU PULLED PORK BANH MI WITH ASIAN SLAW - THE RAVENOUS COUPLE
From theravenouscouple.com
CHINESE ASIAN COLESLAW WITH NAPA CABBAGE - THIS OLD GAL
From thisoldgal.com
CHAR SIU PORK BURGERS WITH CRUNCHY SLAW RECIPE - WOOLWORTHS
From woolworths.com.au
PORK CHAR SIU WITH QUICK PICKLED VEGETABLES - GOODFOOD
From makegoodfood.ca
CHINESE BBQ PORK (CHAR SIU) WITH STEP-BY-STEP PHOTOS - EAT, LITTLE …
From eatlittlebird.com
CHAR SIU RECIPE - HOW TO MAKE CHINESE BARBECUE PORK AT HOME …
From tasteasianfood.com
CHAR SIU (CHINESE BBQ PORK) - THE WOKS OF LIFE
From thewoksoflife.com
CHAR SIU PULLED PORK - MESSY BENCHES
From messybenches.com
SWEET AND STICKY CHAR SIU (叉烧, CHINESE BBQ PORK)
From pupswithchopsticks.com
CHAR SIU - CHINESE GLAZED ROAST PORK - DAILY COOKING QUEST
From dailycookingquest.com
CHAR SIU RECIPE- CHINESE BBQ PORK - JENN'S KITCHEN DIARY
From jennskitchendiary.com
CHAR SIU PORK BELLY | ETTAFOOD
From ettafood.net
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pork #vegetables #asian #meat #pork-chops
You'll also love