Char Siu Pork Fillet Recipes

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:

• 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.

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.

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.

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.

Steps:

• Mix the marinade ingredients in a container big enough to hold the 2 pork fillets
• Add the pork and leave at least 2 hours, covering with cling film
• Preheat the oven to 210 degrees C
• Lightly oil an ovenproof dish and add the marinated pork, pouring over half of any remaining marinade, and put in oven
• After 10 minutes, reduce heat to 180 C and roast another 40 minutes, turning over half way through and adding remaining marinade.
• Remove from oven and leave to cool before slicing. Serve as a main or an hors d'oeuvres. It keeps well in the fridge up to 4 days

Steps:

• Cut the pork into long strips, 2 inches wide.
• Score each strip of meat with 3 or 4 shallow diagonal cuts for better absorption of the marinade.
• Make the marinade: Combine the hoisin sauce, soy sauce, sugar, rice, wine, oil and salt. Add the pork and turn to coat.
• Cover and refrigerate for 1 hour.
• Preheat the oven to 375°F.
• Remove the pork from the marinade; reserve the marinade and add it to the honey.
• Place the strips of pork on a wire rack in a baking pan.
• Pour water into the pan just below the level of the rack.
• Roast for 20 minutes.
• Turn the strips over, brush them with the honey marinade, and continue to roast until the pork is no longer pink when cut in the thickest part, about 20 minutes. Cut into slices and serve hot or cold.