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
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
CHAR SIU-CHINESE BBQ PORK
Yummy and simple Chinese BBQ Pork roasted with Char Siu sauce.
Provided by Elaine
Categories Side Dish
Time P1DT30m
Number Of Ingredients 13
Steps:
- Firstly poke some small holes on the pork butt so it can absorb the flavor better. Then cut into 2 cm wide and 4 cm thick long strips. Set aside.
- In a large bowl, add red fermented tofu, cooking wine, honey, light soy sauce, oyster sauce and Chinese five spice. Give a big stir-fry to combine well.
- Transfer the pork into a plastic bag and then add ginger and garlic slices. Pour the Char Siu sauce in. Squeeze extra air out and seal. Message the pork for couple of minutes and keep in fridge for 24 to 48 hours.
- Pre-heat oven to 200 degree C (around 400 degree F)
- Before baking, add around 1/2 tablespoon of warm water and 1/2 tablespoon of char siu sauce with 1 tablespoon of honey. Combine well.
- Place the pork on grill and with a layered baking tray. Brush the honey water on both sides.
- Place on middle track and back for 10 minutes. And re-brush the honey mixture on both sides again.
- Roast again on middle track for another 10 minutes. Move the grill to up track and roast for another 2 minutes.
- Transfer out and brush some sesame oil on surface. Cool down for 3-4 minutes and cut into slices.
Nutrition Facts : Calories 155 kcal, Carbohydrate 11 g, Protein 15 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 676 mg, Sugar 8 g, ServingSize 1 serving
CHAR SIU PORK - CHINESE BBQ PORK
Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here.
Provided by Nagi | RecipeTin Eats
Categories Roast
Time P2DT1h35m
Number Of Ingredients 10
Steps:
- Cut pork in half to make two long strips. (Note 5)
- Mix Marinade ingredients in a bowl.
- Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
- Preheat oven to 160C/320F.
- Line a tray with foil and place a rack on top (recommended but not critical).
- Remove pork from the marinade, save Marinade. Place pork on rack.
- Roast for 30 minutes.
- Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
- Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
- Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
- Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
- Serve with rice and steamed Chinese greens. See notes for more uses!
Nutrition Facts : Calories 438 kcal, Carbohydrate 20 g, Protein 48 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 150 mg, Sodium 852 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
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 (CHINESE BARBEQUE PORK)
My favorite Chinese food ever! Chinese dark soy sauce is actually a key component. Serve with rice or noodles.
Provided by MelisaG
Categories World Cuisine Recipes Asian Chinese
Time P2DT1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
- Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
- Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
- Place pork belly on the wire rack, reserving marinade.
- Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
- Move oven rack to the top position and preheat the oven's broiler.
- Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 13 g, Cholesterol 61.7 mg, Fat 23.6 g, Fiber 0.4 g, Protein 21.1 g, SaturatedFat 7.7 g, Sodium 1808.7 mg, Sugar 10.1 g
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.
CHAR SIU (CHINESE SWEET BARBECUED PORK)
This is a traditional Chinese recipe for pork - the pork is very flavorful and fairly sweet. I had never heard of this until my first trip to Hawaii; now I know what I was missing. I'm posting a companion recipe for this (Cha Siu Bao - barbecued pork buns) in a few days. Prep time includes marinating time.
Provided by ChrisMc
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the fat from the pork and cut into chunks; each chunk should be between 2-4 bites.
- Blend all remaining ingredients.
- The pork and marinade should be fairly bright red- add enough food coloring to give it a nice color.
- Marinate for at least 3 and preferable 24 hours.
- Broil or grill for 3-4 minutes on a side or until the pork is done through.
CHAR SIU (CHINESE BARBEQUE PORK)
Make and share this CHAR SIU (CHINESE BARBEQUE PORK) recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except pork in a small saucepan and bring to simmer for 30 seconds. Set aside to cool.
- Place pork and marinade in ziplock bag. Remove as much air as possible, then massage it so the marinade is all over the pork. Place in the fridge and marinate for at least 3 hours, preferably overnight (up to 48 hours).
- Take pork out of the fridge and bring it to room temperature.
- Preheat oven to 350°F Line a baking tray with foil or baking/parchment paper. Remove pork from the marinade. Save marinade for basting.
- Roast pork for 25 minutes or until the internal temperature is 145 - 160°F Every 10 minutes, baste generously with reserved marinade- this is key for a thick, glossy glaze.
- After 25 minutes, switch the oven to the broiler/grill and broil until charred & caramelized- 4 to 6 minutes. Note: For extra glaze, add a dollop of honey to remaining marinade. Chinese BBQ shops do this. Do this towards the end of the cooking time while broiling, otherwise it will burn.
- Allow to rest for 10 minutes before slicing.
- Serve with garlic shiitake noodles or rice and enjoy!
Nutrition Facts : Calories 530.2, Fat 15.6, SaturatedFat 5.2, Cholesterol 287.2, Sodium 229.8, Protein 91.2
SLOW COOKER CHAR SIU (CHINESE BARBECUED PORK)
The Char Siu can be served with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts. Since it is shredded, it can also be added to sliced baguettes bahn mi style.
Provided by Broke Guy
Categories Pork
Time 24m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag and seal. Marinate in refrigerator at least 2 hours, turning occasionally.
- Place pork and marinade in a crock pot. Cover and cook on low for 8 hours.
- Remove pork from slow cooker using a slotted spoon. Place on a cutting board or work surface. Cover with aluminum foil and keep warm.
- Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks and serve with sauce.
Nutrition Facts : Calories 462.9, Fat 31.8, SaturatedFat 10.8, Cholesterol 107.8, Sodium 719.5, Carbohydrate 16.8, Fiber 0.5, Sugar 13.5, Protein 26.8
CHINESE BARBECUED PORK (CHAR SIU) - COOK'S ILLUSTRATED
Published in Cook's Illustrated, March-April 2007. Pay close attention to the meat when broiling -- you are looking for it to darken and caramelize, not blacken. Serve with rice and vegetables. Leftover pork can be used in fried rice.
Provided by swissms
Categories Pork
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 883.9, Fat 50.3, SaturatedFat 16.9, Cholesterol 200.1, Sodium 1896.8, Carbohydrate 44.1, Fiber 0.8, Sugar 39.2, Protein 60.1
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