CANTONESE SWEET AND STICKY BBQ PORK CHOPS WITH APPLE AND ARUGULA SALAD
Steps:
- In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
- Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
- Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
- Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
- Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
- For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
- For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
- Toss the salad with the dressing and serve immediately.
CANTONESE PORK
This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
CHAR SIU (CHINESE BBQ PORK)
Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!
Provided by Bill
Categories Pork
Time 1h
Number Of Ingredients 14
Steps:
- Cut the pork into long strips or chunks about 2 to 3 inches thick. Don't trim any excess fat, as it will render off and add flavor.
- Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
- Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
- Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). It's amazing how oven temperatures can vary-from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.
- Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.
- Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F (190 C). After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
- Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous--you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. This will be the sauce you'll use for basting the pork.
- After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
- By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it's not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. You can also use a meat thermometer to check if the internal temperature of the pork has reached 160 degrees F. (Update: USDA recommends that pork should be cooked to 145 degrees F with a 3 minute resting time)
- Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!
Nutrition Facts : Calories 274 kcal, Carbohydrate 14 g, Protein 39 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 832 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHAR SIU (叉燒) - CHINESE BBQ PORK
Learn how to make the perfect, juicy, tender char siu, a classic Cantonese favorite!
Provided by Made With Lau
Categories main course
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
- To a bowl, we'll add:
- 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.
- Preheat the oven to 425° F or 218° C.
- Now, we'll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water.
- Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.
CANTONESE BARBECUED PORK
This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired.
Provided by SHERRY_G
Categories World Cuisine Recipes Asian Chinese
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
- Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
- Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
- Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
- Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.
Nutrition Facts : Calories 158 calories, Carbohydrate 10.2 g, Cholesterol 44.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 451.4 mg, Sugar 7.7 g
CANTONESE BARBECUED PORK
Make and share this Cantonese Barbecued Pork recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time P3DT30m
Yield 3 pounds, cooked, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan combine all ingredients up to the five spice powder.
- Heat until sugar dissolves.
- Remove from heat and let cool.
- Cut the pork into strips 2 inches wide, 7 inches long and about 1 1/2 inches thick.
- Place in a zip lock baggie and marinate in cooled mixture overnight, up to 3 days in fridge.
- Preheat oven to 450F degrees.
- Drain pork and set strips across roasting rack-have about 1 inch of water in the pan below.
- Roast for 15 minutes-turn and roast 15 minutes longer.
- Remove and glaze.
- Serve warm or cold.
- Glaze: Mix together all three ingredients and glaze cooked pork.
Nutrition Facts : Calories 800.2, Fat 48.3, SaturatedFat 16.6, Cholesterol 199.7, Sodium 2095.2, Carbohydrate 28.3, Fiber 0.3, Sugar 26.7, Protein 59.6
EASY CHAR SIU (CHINESE BBQ PORK)
The secret to this char siu recipe lies in the marinade and basting the BBQ pork while it's roasting. A classic Cantonese dish that's simple to make at home.
Provided by Tony Tan
Yield Serves 3-4
Number Of Ingredients 12
Steps:
- Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5-6 hours or overnight.
- Preheat the oven to 425°F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350°F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165°F.
- Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.
BBQ CANTONESE PORK TENDERLOIN
Make and share this BBQ Cantonese Pork Tenderloin recipe from Food.com.
Provided by Bergy
Categories Pork
Time 5h10m
Yield 10 Buffet servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the marinade ingredients in a large Zip lock bag.
- Place bag in a bowl.
- Put Pork in the bag and seal.
- Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source.
- If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often.
- About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it.
- Slice pork thinly and serve immediately.
CANTONESE PORK SPARERIBS (BBQ)
Tired of the same old rib recipes--try these. The ingredients are, as the name implies Asian, but can be found in most large stores or at any Asian grocery store.
Provided by Pokey in San Antonio
Categories Pork
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare ribs by removing the membrane.
- Combine all the marinade ingredients in a sauce pan and warm slightly so sugar dissolves and corn starch incorporates.
- Pour over ribs and marinade in refrigerator for 3-4 days. Turn ribs occasionally to ensure even marinating.
- Remove ribs and bring to room temperature. Reserve the marinade.
- Heat grill/smoker to 200-225 degrees F.
- Cook ribs on grill using indirect heat method. Use apple, cherry, pecan, or mesquite wood for smoke. Cooking time should be around 1.5 - 2 hours. Turn and brush with marinade occasionally. Ribs are done when bones pull free from meat when twisted.
- Combine ingredients for glaze.
- Remove ribs and brush with glaze. Let stand for 15 minutes. Sprinkle with sesame seeds just before serving.
Nutrition Facts : Calories 1100.3, Fat 78.6, SaturatedFat 28.1, Cholesterol 278.5, Sodium 1727.9, Carbohydrate 20.7, Fiber 0.7, Sugar 16.3, Protein 73.8
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- In a small saucepan, combine all BBQ sauce ingredients. Heat over medium-low heat. Stir and cook until the sauce is slightly thickened, about 5 minutes. Remove from heat. Pour about 1/3 cup to a small bowl and keep the rest in the saucepan. Set aside both to cool slightly.
- In the meantime, work on the pork, trim off some the fat if needed, but don’t trim it all. Cut the pork into 4 - 5 (¾-inch thick) strips. Place them in the deep-dish plate or glass container. Add the garlic and then pour in the BBQ sauce from the saucepan. Rub all sides of the pork strips with the marinade and garlic. Best to place them flat in a single layer. Cover the plate with double layers of plastic wraps (so the smell doesn't get out to the fridge too much) and marinate for 24 hours.
- For the BBQ sauce in the bowl, add 1 tablespoon vegetable oil and 1 tablespoon honey. Mix well. Cover with plastic wrap and keep in the fridge.
- 24 hours later, preheat the oven to 375˚F (190˚C). Line a rimmed baking sheet with aluminum foil, then top with a rack. If you don't have a rack, just it do on the baking sheet.
CHA SIU (CHAR SIU, CHINESE BBQ PORK)
From healthynibblesandbits.com
5/5 (14)Total Time 9 hrs 15 minsCategory SidesCalories 454 per serving
- If there is a thick layer fat on the outside side of the piece of pork shoulder, trim that off. Next, if your piece of pork shoulder comes on the bone, slice the meat from the bone. You’ll likely end up with several pieces of pork that are not uniform in shape. If you have one large piece of meat that is wider than 4 inches, slice that in half. Also, the pork shouldn’t be much thicker than 1 1/2 inches.
- In a bowl, mix the soy sauce, dark soy sauce, sugar, hoisin sauce, rice cooking wine, paprika, and salt. Pour the marinade over the pork.
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