Asian Barbecue Sauce Food

CHINESE BARBEQUE PORK (CHAR SIU)

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.

CHINESE BARBECUE SAUCE

Steps:

• Mix all ingredients in a bowl,( or a jar with a tight fitting lid), until the sugar is dissolved. Refrigerate until you are ready to use it.
• *You can set aside some for use as a dipping sauce, but you must first bring it to a full rolling boil, over med. heat, then reduce the heat to low, and simmer until it is thick, and slightly reduced.
• **When you are ready to cook, marinate meat for 4-24 hours, turning once every two hours. You then grill or broil the meat until it is cooked through,(and slightly charred- this adds to the flavor!).

KOREAN BBQ SAUCE

Steps:

• Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
• Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

SWEET AND SPICY ASIAN BARBECUED RIBS

Steps:

• Preheat a grill to approximately 250 degrees F.
• Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
• While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
• After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

ASIAN BARBECUE SAUCE

Steps:

• Stir together all ingredients except sugar in a bowl.
• Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
• Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).

ASIAN BARBECUE CHICKEN WINGS

Steps:

• Preheat oven to 325 degrees F.
• In a 9×13-inch roasting pan coat chicken wings with ½ cup of sauce. Cover pan with parchment and foil and bake for 45 minutes. Flip wings, cover again and bake for 45 minutes more. Transfer to a broiler pan lined with foil.
• Broil wings on both sides for 4-5 minutes until browned, flip and broil the opposite side until golden.
• Brush with the remaining sauce and serve.

ASIAN BARBECUE SAUCE

Steps:

• Stir together all ingredients except sugar in a bowl.
• Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a colored a golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature.
• Should you feel it needs a little more balance with the sweet add additional lemon juice.

ASIAN BARBECUE SAUCE

Steps:

• Place the sugar and water in a large heavy-bottomed sauce pan. Stir until sugar is evenly moistened.
• Combine the hoisin sauce, rice vinegar, fish sauce and soy sauce in a bowl. Set aside.
• Heat on medium, stirring, until the mixture comes to a boil. Once the sugar has dissolved, stop stirring, but swirl the pan gently.
• Cook the sugar until it reaches a medium-amber color. Immediately pour in the hoisin sauce mixture, stirring vigorously. Be careful, because the mixture will bubble up and the caramel will most likely harden.
• Turn the heat down to medium-low and add the honey, shallot, garlic ginger and 5 spice. Whisk together until the caramel has melted back into the sauce
• Turn the heat down to low and simmer for about 5 minutes, or until the sauce has thickened slightly.

ASIAN INSPIRED BBQ SAUCE RECIPE

Steps:

• Prep. Combine all ingredients in a serving bowl. Refrigerate for at least 1 hour to allow the flavors to meld together.
• Serve. Use as you would any other BBQ sauce.

CHAR SIU: CHINESE BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all of the ingredients, except for the salt, in a double boiler and mix well. Alternatively, you can combine the ingredients directly in a saucepan, but this method will require more frequent stirring to avoid sticking or burning on the bottom.
• Simmer over medium to medium-low heat for 10 minutes, or until the sauce begins to thicken. Taste and add salt, if needed.
• Once the sauce has thickened, remove from heat and allow the mixture to cool for 5 to 10 minutes. Use right away on your favorite recipes, or let cool off completely and transfer to a container with a lid to store in the fridge.

GOCHUJANG KOREAN BBQ SAUCE

Steps:

• Over a low simmer, add the avocado oil, garlic and ginger and cook long enough to soften, no more than 2 minutes. Next, add the remaining ingredients and let simmer over low heat for 10 minutes to combine. Remove from heat until ready to use.
• Add sauce to grilled meats such as Smoked Baby Back Ribs. Add the sauce at the end since any sauce with sugar will burn on the grill or in the oven.

KOREAN BBQ SAUCE RECIPE

Steps:

• Puree all of the ingredients together in a blender or food processor until smooth.
• Transfer the bbq sauce mixture to a small pot. Bring to a boil, then reduce heat and simmer for 5-10 minutes to allow the flavors to develop.
• Use immediately, or transfer to a sealable container and refrigerate until ready to use.
• Marinate your chosen meat (strips of steak, chicken, pork) in half of the Korean bbq sauce for at least 30 minutes, or overnight for more flavor development.
• Grill or sauté the strips of steak or meat over medium-high heat 5-6 minutes, stirring or flipping often, until done to your liking.
• Serve with extra Korean bbq sauce as desired.

ASIAN BBQ SAUCE

Steps:

• Whisk the ketchup, mustard, brown sugar, vinegar, ginger, green onions , cayenne, soy sauce, and sesame oil in a medium saucepan. Bring to a simmer, stirring occasionally, and remove the pan from the heat.
• Let the sauce cool to room temperature, then use toward the end of barbecuing, applying the sauce with a basting brush and serving extra sauce on the side.