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
CHA SIEW DUCK
I found this recipe in an old copy of Consuming Passions I bought in a thrift shop. I don't plan to keep the book, so am storing this recipe here so I can make it soon.
Provided by JustJanS
Categories Duck Breasts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the marinade ingredients in a bowl, trim the duck breasts and add to the bowl. Marinate over night.
- Sear the duck breasts in a hot non-stick pan over high heat (taking care not to burn the marinade).
- Place the duck breasts in a baking dish and roast in a pre-heated oven at 205c or until medium rare (about 8 minutes).
- Allow the duck to stand 5 minutes before slicing and serving.
Nutrition Facts : Calories 607.4, Fat 27, SaturatedFat 7.2, Cholesterol 327.2, Sodium 2763.8, Carbohydrate 25.3, Fiber 1.1, Sugar 17.9, Protein 63.1
CHAR SIEW PUFFS (CHAR SIEW SOW) - DIM SUM
I have not tried this recipe yet, but hopefully will make this soon as I love Char Siew Sow! Recipe found on internet - Jo's Bakery. Prep time includes 30mins chilling time for the dough. NOTE - this recipe is not really authentic as the fat used in traditional Chinese pastry is usually lard instead of butter.
Provided by WaterMelon
Categories Lunch/Snacks
Time 1h50m
Yield 12 puffs
Number Of Ingredients 18
Steps:
- Prepare Filling: Combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch.
- Heat oil in a pan, once hot, fry shallot till fragrant.
- Slowly pour in the sauce mixture and cook until sauce thickens.
- Add diced char siew to the sauce, stir to coat well.
- Prepare dough: Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl.
- Rub in the butter until mixture resembles coarse breadcrumbs.
- Stir egg into the flour mixture to make a pliable dough.
- Wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes.
- Remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle.
- Cut the edges of the plastic bag and take the dough out; divide it equally into 12 portions (use a pizza roller/dough scraper for easier cutting).
- Put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork.
- Brush the pastries with egg wash (lightly beat egg, water and salt together).
- Bake in a preheated oven at 180-190°C or 350-375°F for 20 minutes until golden brown.
- Serve while they are still hot or warm.
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