Savory Char Marinade Recipes

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

Chinese Barbeque Pork (Char Siu) image

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

Ingredients

⅔ cup soy sauce
½ cup honey
½ cup Chinese rice wine (or sake or dry sherry)
⅓ cup hoisin sauce
⅓ cup ketchup
⅓ cup brown sugar
4 cloves garlic, crushed
1 teaspoon Chinese five-spice powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon pink curing salt
1 (3 pound) boneless pork butt (shoulder)
1 teaspoon red food coloring, or as desired
1 teaspoon kosher salt, or to taste

SAVORY SWISS CHARD

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Savory Swiss Chard image

Steps:

In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.

Ingredients

2 tablespoons extra-virgin olive oil
1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
Freshly grated nutmeg, about 1/4 teaspoon
1/2 teaspoon smoked sweet paprika or ground cumin
Salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
1/2 cup chicken stock

SAVORY CHAR MARINADE

This marinade is great on all kinds of meats, it use it mostly on chicken that you cook on the grill. My kids love when I grill wings ("buffalo" cuts) with this marinade. This is great for picnics or just a switch from barbecue sauce. This can also add great depth to barbecue chicken for a more complex flavor. Have Fun!

Provided by K-Jon Chef

Categories Savory

Time 5h10m

Yield 4 1/4 chickens, 4 serving(s)

Number Of Ingredients 10

Savory Char Marinade image

Steps:

Mix all ingredients well and marinade for at least 2-4 hours. Cook on low flame until skin is crispy and charred ( but do not burn)! The longer you marinade the stronger the flavor!

Nutrition Facts : Calories 551, Fat 54.7, SaturatedFat 7.5, Sodium 2184.3, Carbohydrate 12.6, Fiber 1.1, Sugar 5.8, Protein 4.8

Ingredients

1 cup salad oil
1/2 cup soy sauce
1/4 cup cider vinegar (any will work) or 1/4 cup rice vinegar (any will work)
1/4 cup Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon liquid smoke (to taste)

CHARD WITH BACON-CITRUS SAUCE

Chard is a leafy veggie often used in Mediterranean cooking. I dress it with orange juice and bacon, and the family gobbles it up. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

Chard with Bacon-Citrus Sauce image

Steps:

In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 1 tablespoon of drippings. Cut bacon into small pieces., Add chard to drippings; cook and stir just until wilted, 5-6 minutes. Add remaining ingredients; cook 1-2 minutes, stirring occasionally. Top with bacon.

Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 655mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

Ingredients

1/2 pound thick-sliced peppered bacon strips
2 pounds rainbow Swiss chard, chopped
1 cup orange juice
2 tablespoons butter
4 teaspoons grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper

More about "savory char marinade recipes"

CHAR SIU CHICKEN - ONCE UPON A CHEF

Web Jul 24, 2019 Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours (return to room temperature …
From onceuponachef.com
Cuisine Asian, Chinese, Vietnamese
Total Time 30 mins
Category Dinner
Calories 334 per serving

Pat the chicken thighs with paper towels to remove excess moisture, then trim and discard any big fat pads. If the thighs are large or super-uneven in thickness, butterfly each one. Lay the thigh, smooth-side down, on your cutting board. Wielding your knife horizontally, slash the big mound of flesh to create a flap of meat, stopping just shy of cutting all the way through. Fold back the meat flap that you just created. The thigh should now be about 50 percent longer and relatively even in thickness. If the result seems awkwardly large, cut it crosswise into two smaller, square-ish pieces. Set aside.
In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove about half the marinade and set aside for glazing the chicken. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours (return to room temperature before cooking).
Lightly oil a cast-iron stove-top grill pan and set over medium-high heat. Add the chicken and cook for 6 to 10 minutes, turning several times. To test for doneness, pierce the flesh with the tip of a knife; the chicken is cooked when clear juices flow out. During the last 2 minutes, when the chicken feels firmish, baste with the reserved marinade to freshen flavor and add sheen. (Alternatively, prepare a medium charcoal fire or preheat a gas grill to medium and cook the chicken for 10 to 12 minutes, basting during the last 3 minutes.) Transfer to a platter and let rest for 5 to 10 minutes before serving.
Note: If you'd prefer to use white meat, use 2 pounds of chicken tenderloins. (The reason you'll need slightly less is because they don't need to be trimmed.) Keep in mind that they'll cook in about half the time.

Savory Char Marinade Recipes

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.

SAVORY SWISS CHARD

SAVORY CHAR MARINADE

CHARD WITH BACON-CITRUS SAUCE

Chard is a leafy veggie often used in Mediterranean cooking. I dress it with orange juice and bacon, and the family gobbles it up. -Teri Rasey, Cadillac, Michigan

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