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 ROAST PORK (CHAR SIU)
Sweet, delicious roast pork. Recipe adapted from my chef's version at culinary school. If you follow all the steps, it's the best char siu you'll ever have. I am usually "lazy" and use the marinade on a pork roast, then glaze it at the end.
Provided by laurenlikesfood
Categories Pork
Time P1DT35m
Yield 1 1/2 lbs., 6-8 serving(s)
Number Of Ingredients 12
Steps:
- First day preparation:
- To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
- Second day preparation:
- Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
- Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
- Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
- Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
- Brush with half of remaining glaze and roast 10 minutes more.
- Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).
Nutrition Facts : Calories 497.2, Fat 28.2, SaturatedFat 9.7, Cholesterol 107.4, Sodium 1177, Carbohydrate 29.4, Fiber 0.8, Sugar 24.4, Protein 28.6
CHINESE ROAST PORK
Steps:
- For the marinade: Put the ginger, shallots, and garlic into a blender, and puree.
- Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.
- For the pork: Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.
- Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving.
CHINESE ROAST PORK
Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Chinese
Yield 9
Number Of Ingredients 8
Steps:
- To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
- Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 15.1 g, Cholesterol 81.9 mg, Fat 21.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 1309.5 mg, Sugar 10.7 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
ROAST PORK (CHINESE STYLE)
I used to eat this with rice or plain just like that. The skin is crispy and kids just loves it. Easy to make and taste really yummy. Some Chinese Restaurants sells this too.
Provided by Stanley the Westie
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 200ºC.
- Score the inner pork belly with a sharp knife.
- Rub the meat with 30g of coarse salt and the five-spice powder.
- Pierce metal skewers through the upper and lower portion of the pork belly to prevent it from shrinking during roasting.
- Rub the remaining coarse salt on the skin of the pork belly.
- Roast the pork for 45 minutes to an hour.
- Halfway through the roasting time, remove the roast pork from the oven and rub off all the salt from the skin. Prick the skin all over with a stainless steel tenderiser needle.
- Return the pork to the oven and roast it on high heat until pork is blackened and skin is crispy. Remove from oven and scrape off the blackened part.
- Return to oven and continue roasting till done.
Nutrition Facts : Calories 3885, Fat 397.6, SaturatedFat 145, Cholesterol 540, Sodium 12837.6, Protein 70
CHINESE ROAST PORK (AUTHENTIC AND DELICIOUS)
Do not deviate from this recipe. It may look complicated, but it is actually very easy! - NOTE: THE 2 HOURS OF MARINATING TIME IS NOT INCLUDED IN THE PREPARATION OR COOKING TIME.
Provided by Alan Leonetti
Categories Pork
Time 42m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine salt, sugar, soy sauce, oyster sauce, sesame oil, ginger, hoisin sauce, bean paste, garlic, shallots and wine in a large bowl.
- Add the pork loin roast, baste thoroughly and marinate 2 hours.
- Place the roast on a rack in a roasting pan, and bake in a preheated oven at 425 degree for 15 minutes.
- Turn meat and bake 7 minutes longer.
- Remove the meat and brush with the honey mixed with the red food color.
- Return to the oven for 10 minutes, or until done.
- Cut the meat crosswise into thin slices and serve either hot or cold.
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