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
LINDA'S CHAR SIU PORK
This AWESOME sticky roast pork, is a GREAT with LOTS of flavor! I wanted to share this recipe with you, because it is SO GOOD and simple to make! This recipe can easily be doubled or tripled for a larger crowd.
Provided by Lindas Busy Kitchen
Categories Pork
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Using a sharp knife, make slashes along the top and bottom of the pork fillet.
- Combine all the remaining ingredients, and marinade the pork for 2-3 hrs., or overnight if you can.
- Preheat the oven to 350.
- Drain the pork from its marinade, and place on a rack set over a roasting pan, half-filled with hot water.
- Cook the pork for about 15 minutes, then coat with some sauce.
- Turn the meat over so it colors on all sides. Baste regularly with the extra marinade while cooking.
- Cook for 15-25 more minutes more, testing at 15 minutes to see if it's done to your liking.
- Let sit for 10 minutes to distribute juices, then slice into 1/4" pieces, and serve.
Nutrition Facts : Calories 783.3, Fat 22.5, SaturatedFat 6.2, Cholesterol 187.3, Sodium 2410.7, Carbohydrate 75.8, Fiber 1.1, Sugar 69.5, Protein 63.1
CHAR SIU PORK (SOUS VIDE VERSION)
Found hanging in the windows of Chinese restaurants around the world, Char Siu 叉燒 or Chinese BBQ Pork is probably one of the most popular Chinese dishes in the world and holds a symbolic status to Chinese cuisine. Originated from the Canton region of China, Char Siu is also known as Char Siew, Cha Siu, Cha Shao, or 叉燒 and so on. This honey glazed Chinese barbecued pork has that slightly charred and signature mahogany color finish with an addicting sweet but savory flavor. Char Siu is best when you use pork shoulder or country-ribs (which are actually pork shoulder that's been cut by butchers into manageable, but thick slabs of pork, resembling a rib (I guess). The point here is, Char Siu needs to have a little fat in it and pork shoulder offers a great lean-to-fat ratio. Pork loin will have a tendency to be dry and not as tender, but in a pinch, will also work. Other cuts that work good are; pork belly, pork cheek, pork neck, pork tenderloin, pork ribs, duck and even chicken thighs, and legs.
Provided by Kobe Roux
Categories Pork
Time 1h15m
Yield 16 ounces, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 24.6, Fat 0.3, Cholesterol 0.2, Sodium 169.1, Carbohydrate 5.3, Fiber 0.2, Sugar 3.7, Protein 0.4
BEAR'S CHAR SIU PORK
I adapted this recipe with ideas that I got from a number of others that I found online. This is an incredibly flavorful dish, and not all that hard to make. The left-overs are great, and I always make two roasts and freeze one. It reheats just fine.
Provided by TheSlyBear
Categories < 4 Hours
Time 1h25m
Yield 2 roasts, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients but the pork in a bowl to create the marinade.
- Place the roasts in a zip-lock bag and pour in the marinade. Marinate the meat overnight.
- Preheat oven to 300ºF.
- Place pork roasts onto a rack over a sheet pan. Reserve the left-over marinade. Don't forget to line the pan with aluminum foil or you'll be very sorry when clean-up time comes.
- Roast 1 hour.
- While pork is roasting, place the reserved marinade in a saucepan and boil vigorously for 5 to 10 minutes until thickened. Set aside.
- After the 1 hour roasting time, baste the pork with the thickened glaze. Place back into the oven for 10 to 15 minutes to set the glaze.
- Let rest 10 minutes. Slice the pork thinly and serve over noodles (or rice).
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
EASY CHAR SIU (CHINESE BBQ PORK)
The secret to this char siu recipe lies in the marinade and basting the BBQ pork while it's roasting. A classic Cantonese dish that's simple to make at home.
Provided by Tony Tan
Yield Serves 3-4
Number Of Ingredients 12
Steps:
- Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5-6 hours or overnight.
- Preheat the oven to 425°F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350°F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165°F.
- Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.
PORK TENDERLOIN WITH SWISS CHARD AND POLENTA
This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
- Meanwhile, flatten pork pieces into medallions between the palms of your hands. Season pork with salt and pepper. In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Add half the pork and cook until browned on both sides, about 3 minutes total. Transfer to a plate and loosely cover with foil; repeat with 1 1/2 teaspoons oil and pork.
- Return skillet to heat and add 1 teaspoon oil, onions, chard stems, and cup broth. Cook, scraping up browned bits, until vegetables begin to soften, 5 minutes (reduce heat to prevent burning as needed). Add chard leaves and cook until wilted, about 2 minutes. Add vinegar, 3/4 cup broth, and pork with any accumulated juices; cook until liquid has almost evaporated, 4 minutes.
- Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for later use. Stir butter into remaining polenta. Season pork and vegetables with salt and pepper and serve over polenta.
Nutrition Facts : Calories 368 g, Fat 11 g, Fiber 3 g, Protein 33 g
LINDA'S SWEET AND SOUR SAUCE
My mother-in-law gave me the best recipe for sweet and sour sauce that I've ever tried. We like it best on meatballs, but it's also good on leftover cooked chicken or roast pork, and my children even like it on chopped-up hotdogs ! My husband prefers it to be served with mashed potatoes on the side, so he can scoop some of the sauce over them.
Provided by Terri Newell
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and white sugar in saucepan, bring to a boil.
- Add ketchup, return to boil.
- Dissolve cornstarch in cold water.
- Add cornstarch mixture to boiling mixture slowly, stirring constantly.
- Remove from heat and continue stirring until thickened.
- note- this makes a fairly thick sauce.
- If you prefer a runnier consistency, use less cornstarch.
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CHAR SIU PORK RECIPE (AUTHENTIC CHINESE BBQ PORK)
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5/5 (6)Total Time 9 hrs 10 minsCategory Dinner, Main CourseCalories 301 per serving
- In a small-sized bowl, combine the rest of the ingredients to make the marinade. Use a fork or a whisk to thoroughly incorporate the bean curd in the sauce. Reserve half of the marinade in another glass container, you will use this for the basting sauce later.
- In a container, combine the pork strips and marinade making sure every side of the meat is thoroughly covered. Cover with a lid and marinate in the fridge for at least 8 hours or overnight. Halfway in the marinating process, make sure to turn the meat so that all sides get an even amount of marinating.
- Remove the pork from the fridge at least 30 minutes before baking to bring the meat into room temperature; This will help to evenly cook the meat throughout.
CHAR SIU (CHINESE BBQ PORK) - THE WOKS OF LIFE
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5/5 (536)Total Time 1 hrCategory PorkCalories 274 per serving
- Cut the pork into long strips or chunks about 2 to 3 inches thick. Don’t trim any excess fat, as it will render off and add flavor.
- Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
- Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
- Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). It's amazing how oven temperatures can vary—from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.
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- Add pork shoulder strips. Sprinkle five-spice powder all over pork. Add sesame oil, hoisin sauce, water, and maltose.
- Using a pair of tongs, flip the meat when sauce comes to a boil. Place lid over the pan, reduce heat to medium, and cook for 15 minutes.
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