Cantonese Char Siu Pork And Vegetable Spring Rolls Recipes

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.

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:

• 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.