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
CHAR SIU PORK CORN AND BOK CHOY STIR FRY
Here is another wok recipe I like stir fry's as they are quick, easy and reasonably priced to prepare and they are a great way to use up your left over vegetables in a nutritious meal. I served as is but it would go well with steamed rice, as I said yesterday we are watching our carb intake at the moment. This again would serve 3 good portions 4 smaller ones as is, or 4 good portions if served with rice. Note: Char Siu Sauce also know as chinese BBQ sauce. It is a paste like ingredient that is dark-red-brown in colour and has a sweet and spicy flavour. Made from fermented soy beans, honey and various spices.
Provided by The Flying Chef
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tabelspoon of oil in a wok and cook pork until browned all over, remove, set to one side.
- Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min's until onion softens, add soy, lime juice and carrot stir fry 1 minute.
- Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through.
- To Serve: Serve as is for a low carb meal or over rice.
Nutrition Facts : Calories 325.8, Fat 13.7, SaturatedFat 3.4, Cholesterol 94.5, Sodium 395.4, Carbohydrate 15.7, Fiber 3.3, Sugar 6.4, Protein 35.9
CHAR SIU PORK STIR-FRY
Make and share this Char Siu Pork Stir-Fry recipe from Food.com.
Provided by bluemoon downunder
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a wok over a high heat; add 1 teaspoon of oil and swirl it around the wok; cook the pork strips in batches for 1-2 minutes or until golden, adding a little more oil if necessary. Transfer to a large plate.
- Add the the green shallots, beans and snow peas to the wok and stir fry for 1 minute; add 2 tablespoons of water, cover the wok and cook for 1 minute; add the Char Siu sauce, the remaining tablespoon of water, the walnuts and the pork; toss until well combined and heated through; spoon the noodles or rice onto the serving plates; top with the stir-fry and serve immediately.
CHAR SIU
This roasted pork is a staple at Chinese restaurants, typically hung on hooks in front of a display window, glossy red on the outside, juicy on the inside (see Cook's Note). As for the flavor, it can lean either more sweet or savory. We prefer a slightly sweeter char siu with a twist: the addition of peanut butter lends a subtle nutty flavor that makes the meat even more delicious. Serve it over white rice with a Chinese green vegetable, such as bok choy, and a light drizzle of soy sauce. Any leftovers are great tossed into a stir-fry, fried rice, noodle soups or vegetable side dishes. You can also use the meat to make char siu bao.
Provided by Food Network Kitchen
Categories main-dish
Time P1DT3h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the pork shoulder in a resealable plastic bag. Whisk together the sugar, cooking wine, hoisin sauce, light soy sauce, peanut butter, red bean curd sauce, ginger, five-spice powder, dark soy sauce, red bean curd, garlic, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a medium bowl until combined. Strain 1/2 cup of the marinade into a bowl and stir in the honey. Cover the glaze and refrigerate.
- Meanwhile, pour the remaining marinade into the bag with the pork and "massage" the meat until it's completely coated. Seal the bag, pressing out as much of the air as possible, and refrigerate for 24 hours.
- Remove the pork from the refrigerator and let it come to room temperature, about 1 hour.
- When the pork is almost ready, preheat the oven to 300 degrees F with a rack in the center position. Line a rimmed baking sheet with 2 layers of aluminum foil and top with a wire rack. Generously spray the rack with nonstick cooking spray and set aside.
- Lay the pork slices on the prepared baking sheet with at least 1 inch between each slice, then pour 1/3 cup cold water into the baking sheet. Bake, rotating halfway, until the thickest part of the pork registers 145 degrees F on a meat (or instant-read) thermometer, about 55 minutes.
- Remove the pork from the oven and preheat the broiler on high until super hot.
- Flip the pork slices over and broil until the surface is dry, about 7 minutes. Brush the top of the slices with about half of the refrigerated glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Flip the pork slices over again and brush the top with the remaining glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Let rest for about 10 minutes. Cut into pieces, as desired.
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
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.
BEAR'S CHAR SIU PORK
I adapted this recipe with ideas that I got from a number of others that I found online. This is an incredibly flavorful dish, and not all that hard to make. The left-overs are great, and I always make two roasts and freeze one. It reheats just fine.
Provided by TheSlyBear
Categories < 4 Hours
Time 1h25m
Yield 2 roasts, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients but the pork in a bowl to create the marinade.
- Place the roasts in a zip-lock bag and pour in the marinade. Marinate the meat overnight.
- Preheat oven to 300ºF.
- Place pork roasts onto a rack over a sheet pan. Reserve the left-over marinade. Don't forget to line the pan with aluminum foil or you'll be very sorry when clean-up time comes.
- Roast 1 hour.
- While pork is roasting, place the reserved marinade in a saucepan and boil vigorously for 5 to 10 minutes until thickened. Set aside.
- After the 1 hour roasting time, baste the pork with the thickened glaze. Place back into the oven for 10 to 15 minutes to set the glaze.
- Let rest 10 minutes. Slice the pork thinly and serve over noodles (or rice).
SLOW COOKER CHAR SIU PORK ROAST
Chinese version of barbecue done in a crockpot. A great and easy way to have some asian flavored pork for dinner. From Cooking Light magazine.
Provided by lisar
Categories Pork
Time 10h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients in a small bowl; stirring with a whisk.
- Place in a large zip top bag; seal. Marinate 2 hours, turning occasionally (can skip this step).
- Place pork and marinade in slow cooker. Cover and cook on LOW for 8 hours.
- Remove pork from slow cooker using slotted spoon; place on cutting board or work surface and shred.
- Can thicken sauce and serve with meat.
- Serve with sticky rice and some stir fry veggies.
Nutrition Facts : Calories 325.3, Fat 21.3, SaturatedFat 7.2, Cholesterol 80.8, Sodium 531.7, Carbohydrate 12.4, Fiber 0.3, Sugar 10.1, Protein 20.3
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.
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