Barbecued Pork Chinese Style Food

CHINESE BARBECUED PORK ( CHA SIEU)

Steps:

• Marinate pork in salt, pepper, five spice powder, sherry, soy sauce, food coloring, and hoisin sauce for at least 2 hours.
• Pre-heat oven to 350*.
• Bake pork on roasting pan rack for 25 minutes on each side.
• Slice into 1/8" thick slices.
• Serve hot or cold with toasted sesame seeds and hot mustard or soy sauce.
• To make hot mustard: Mix 2 oz. dry mustard, 1/2 teaspoons salt, 2 oz. boiling water and 2 teaspoons oil; work all ingredients into a smooth paste.

CHINESE BARBECUED PORK

Steps:

• Trim any fat from tenderloins;tuck ends under and tie ech tenderloin with kitchen string.
• Place in a shallow glass dish.
• Whisk together Marinade and pour over tenderloin,turning to coat.
• cover and refridgerate for at least 2 hrs or up to 24 hours, turning occasionally.
• Let stand for 30 minutes at room temperature before cooking.
• Place meat on rack in roasting pan reserving marinade.
• pour 1 cup water in pan.
• bake,basting generously 4 times in 375f oven fot 35-45 minutes or until meat themometer inserted at 20-degree angle registers 160Fand meat still has a HINT of pink.
• Remove to cutting board and tent with foil.
• Let stand for 10 minutes.
• remove string, slice pork diagonally into thin slices.
• note Variations:This can also be cooked on the BbQ.
• Thai BBQ POrk: substitute fish sauce for soy sauce,and lime juice for for sherry.
• increase gingerroot to 1 tbsp and 1 tbsp chopped fresh coriander for five spice powder.
• Time does not include standing time.

CHINESE BARBECUED PORK

Steps:

• Preheat Oven To 350.
• Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
• Add meat to marinade making sure it is coated with marinade.
• Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
• Place meat on a wire rack over a baking pan along with marinade.
• Bake 45 minutes turning and basting frequently with marinade.
• Let meat rest for 15 minutes before slicing.

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 BARBECUED PORK (CHAR SIU) - COOK'S ILLUSTRATED

Steps:

• Cut pork butt in half lengthwise. Turn each half on cut side and slice each half into 4 equal pieces (you will end up with 8 strips). Trim excess hard, waxy fat, leaving some fat to render while cooking.
• Using fork, prick each piece of pork on all sides. Place pork in large plastic zipper-lock bag. Combine sugar, soy sauce, hoisin sauce, sherry, pepper, five-spice powder, sesame oil, ginger and garlic in medium bowl.
• Measure out 1/2 cup marinade and set aside.
• Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
• While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy, 4-6 minutes.
• Adjust oven rack to middle position and heat oven to 300°F Line rimmed baking sheet with aluminum foil and set wire rack on sheet. Spray the wire rack and rimmed pan with vegetable oil spray (this will help to facilitate cleanup).
• Remove park from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork 20 minutes.
• Remove foil and continue to cook until edges of pork begin to brown, 40-45 minutes.
• Turn on broiler (do not use a drawer broiler). Broil pork until evenly caramelized, 7-9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3-5 minutes. (Watch carefully; do not allow to blacken.).
• Using tongs, flip meat and broil until other side carmelizes, 7-9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3-5 minutes.
• Cool for at least 10 minutes, then cut into thin strips and serve.

BARBECUED PORK--CHINESE STYLE

Steps:

• Trim fat off pork and cut meat into pieces about the size of pork chops, 3/4 inch thick. (If using pork tenderloin, cut in half lengthwise).
• Combine the marinade ingredients in a large mixing bowl and mix thoroughly.
• Dip each piece of pork into the marinade to coat well.
• Cover and refrigerate for 4 hours or overnight.
• Place pork pieces on a barbecue grill over medium heat and barbecue for about 30 minutes or until fully cooked, turning once or twice while cooking.
• During the last 10 minutes, baste with the marinade.
• Tip: Barbecued pork has the best flavor when cooked over charcoal, but it can also be cooked in the oven.
• Line a roasting pan with foil and add some water to prevent smoking.
• Put the pan on the lower rack.
• Place the pork on the upper rack, 3 inches from the heat source.
• Broil pork pieces 2 minutes on each side.
• Brush with marinade; reduce heat to 350°F and roast for 30 minutes.
• Divide leftover pork into 4-ounce packages and freeze.

CHAR SIU (CHINESE BBQ PORK)

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).

CHINESE BARBECUE PORK

Steps:

• Cut pork into strips, 1/2 to 3/4 inch thick.
• Combine garlic, sugar, salt, sherry, soy sauce, honey, five-spice, and food coloring.
• Pour over meat and marinate for at least 1 hour.
• Remove meat from marinade and roast in a 325' oven for 1-1/2 hours basting frequently with the marinade and drippings.