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
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
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 (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.
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CHAR SIU SOU (CHINESE BBQ PORK PUFF PASTRY) - WHAT …
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- Preheat a large skillet with cooking oil. Add in the onion and cook until they are soft and fragrant, about 5 minutes. Add in the
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CHAR SIU SOU (CHINESE ROAST PORK PASTRY PUFFS)
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4.9/5 (7)Total Time 3 hrs 15 minsCategory Appetizer, SnackCalories 191 per serving
- To make the water dough: combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times. Sprinkle in the pieces of lard/shortening/butter and process 10 more seconds until the mixture looks like coarse meal. (Alternatively, put ingredients in a mixing bowl and use your fingers in a quick rubbing motion to combine).
- Transfer mixture to a bowl (if you used food processor method), make a well in the center, and add the warm water. Use a wooden spoon or your fingers to stir into a ragged mass. Gently knead for about 2 minutes to create a soft, smooth, and slightly elastic dough. Pressing your finger in the dough should cause the dough to slowly bounce back, leaving a faint impression. Wrap with plastic wrap and set aside at room temperature to rest for 20 to 30 minutes.
- Meanwhile, to make the short dough: put the flour in the food processor and sprinkle in the lard/shortening/butter. Process for 10 seconds to blend and generate a mealy, lumpy, soft mixture. Transfer to the same bowl as before and squeeze with your fist until the dough comes together into a soft but cohesive mass. (Alternatively, put the ingredients in the bowl and use your fingers or the back of the wooden spoon to mash together until no flour is visible). It will resemble soft cookie dough.
- To encase and laminate the dough: Gather and pat the short dough on a lightly floured surface into a 3-by-4-inch rectangle. Set aside. Return the water dough to the lightly floured work surface and roll it out into a 5-by-8 ½-inch rectangle, with one long edge toward you (like a landscape photo). Place the short dough in the center of the water dough, with one short edge toward you (like a portrait photo). Fold the sides of the water dough over the short dough with the edges overlapping slightly (like enclosing a photo in a letter). Press the overlapping edges and both ends to seal in the short dough completely. Roll out in the direction of the folds to make a rectangle about 6-by-18-inches. Fold the dough into thirds to form a 6-inch square. Cover the dough with plastic wrap and refrigerate for 30 minutes.
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