MALAYSIAN-STYLE BARBECUE PORK BELLY (CHAR SIU PORK) RECIPE BY TASTY
Here's what you need: pork belly, crushed garlic, honey, cooking wine, soy sauce, oyster sauce, five spice, black pepper, sugar, preserved tofu
Provided by Evelyn Liu
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Place the pork in a bowl along with all the marinade ingredients. Combine and leave to marinade for 6-8 hours.
- Preheat the oven to 190°C (375°F).
- Place the pork belly on a grill tray.
- Roast the pork belly in the oven for 20 minutes, turning halfway through.
- Nutrition Calories: 1599 Fat: 136 grams Carbs: 54 grams Fiber: 2 grams Sugars: 47 grams Protein: 42 grams
- Enjoy!
SLOW-COOKER CHAR SIU PORK
The Asian influence here in the Hawaiian islands inspired my char siu recipe. It's tasty as is, in a bun or over rice. We make it often so we have leftovers to add to fried rice, ramen and salads. -Karen Naihe, Kamuela, Hawaii
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients; pour into a large shallow dish. Add pork; turn to coat. Refrigerate, covered, overnight., Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices; stir in chicken broth. Return pork to slow cooker and heat through. Top with fresh cilantro.
Nutrition Facts : Calories 392 calories, Fat 18g fat (6g saturated fat), Cholesterol 102mg cholesterol, Sodium 981mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 31g protein.
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
SLOW ROASTED CHAR SIU PORK BELLY
This is something I learned from friends up in Malaysia. The meat goes well in fried rice as well as with salad.
Provided by Latchy
Categories Pork
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 110-120 degrees Celsius.
- Wash the belly, dry, rub over the char siu sauce.
- Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven.
- Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast.
- After 5 hours the meat will be just so tender.
- The skin will not be any good and you will have to cut it off.
- Serve with a simple salad.
Nutrition Facts : Calories 1298.3, Fat 132.5, SaturatedFat 48.3, Cholesterol 180, Sodium 81, Carbohydrate 0.7, Fiber 0.1, Protein 23.5
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
SLOW COOKER CHAR SIU PORK ROAST
Chinese version of barbecue done in a crockpot. A great and easy way to have some asian flavored pork for dinner. From Cooking Light magazine.
Provided by lisar
Categories Pork
Time 10h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients in a small bowl; stirring with a whisk.
- Place in a large zip top bag; seal. Marinate 2 hours, turning occasionally (can skip this step).
- Place pork and marinade in slow cooker. Cover and cook on LOW for 8 hours.
- Remove pork from slow cooker using slotted spoon; place on cutting board or work surface and shred.
- Can thicken sauce and serve with meat.
- Serve with sticky rice and some stir fry veggies.
Nutrition Facts : Calories 325.3, Fat 21.3, SaturatedFat 7.2, Cholesterol 80.8, Sodium 531.7, Carbohydrate 12.4, Fiber 0.3, Sugar 10.1, Protein 20.3
HONEY ROASTED BBQ PORK (CHAR SIU) RECIPE BY TASTY
Here's what you need: soy sauce, rice wine, sesame oil, ground five spice, salt, garlic, fresh ginger, bean curd, bean curd liquid, hoisin sauce, honey, boneless pork shoulder, white rice, large bok choys
Provided by Frank Tiu
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
- Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
- Marinate for at least 3 hours, or preferably overnight.
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
- Transfer the pork shoulder from the marinade to the wire rack.
- Bake for 1 hour and 15 minutes until the edges are slightly charred.
- Pour the marinade through a strainer into a medium pot.
- Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
- Glaze the pork with the reduced marinade every 15 minutes.
- When the pork is done, slice and serve with white rice and bok choy.
- Enjoy!
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
More about "slow roasted char siu pork belly recipes"
STICKY CHINESE BARBECUE PORK BELLY (CHAR SIU) - CAFE DELITES
From cafedelites.com
4.9/5 (16)Category DinnerCuisine ChineseTotal Time 55 mins
- Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
- After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
- If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
SLOW ROASTED CRISPY PORK BELLY (SIU YUK, 脆皮烧肉)
From omnivorescookbook.com
4.9/5 (12)Total Time 3 hrs 10 minsCategory Appetizer, MainCalories 798 per serving
CHAR SIU PORK (CHINESE BBQ PORK) | RECIPETIN EATS
From recipetineats.com
5/5 (272)Total Time 49 hrs 35 minsCategory RoastCalories 438 per serving
CHAR SIU (叉燒) - CHINESE BBQ PORK | MADE WITH LAU
From madewithlau.com
Category Main CourseTotal Time 1 hr 20 mins
- Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we’ll push all the air out of the bag and seal it.
CHAR SIU PORK BELLY RECIPE : SBS FOOD
From sbs.com.au
CHAR SIU PORK RECIPE - BBC FOOD
From bbc.co.uk
CICILI.TV - CANTONESE PORK BELLY CHAR SIU RECIPE
From cicili.tv
CHAR SIU PORK ROAST RECIPE | MYRECIPES
From myrecipes.com
CHAR SIU PORK | PORK BELLY RECIPE | TESCO REAL FOOD
From realfood.tesco.com
SLOW-COOKER CHAR SIU PORK RECIPE | EATINGWELL
From eatingwell.com
EASY OVEN ROASTED CHAR SIU (CHINESE BBQ PORK) - 'ONO …
From onohawaiianrecipes.com
ROAST RECIPES
From allrecipes.com
CHAR SIU - BEST CHAR SIU PORK RECIPE - RASA MALAYSIA
From rasamalaysia.com
You'll also love