Chinese American Pork Roast Food

CHAR SIU (CHINESE BBQ PORK)

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!

ROAST PORK WITH CHINESE VEGETABLES

Steps:

• Prepare all of the vegetables and set aside. Things will move quickly once the wok is on the stove, and you'll want to be prepared!
• Heat your wok over medium high heat, and spread 1 tablespoon of oil around the perimeter of the wok. Immediately add the minced ginger, and let fry for 5 to 10 seconds.
• Stir in the minced garlic, and immediately add the mushrooms and red bell peppers. Stir fry for 15 seconds. Turn the heat up to high, and add the bamboo shoots, water chestnuts, and Shaoxing wine. Stir-fry for another 10 seconds. Next add the roast pork. Stir fry for 20-30 seconds.
• Next, add the bok choy and give everything a good stir fry for 15 seconds. Add the soy sauce, salt, sugar, sesame oil, oyster sauce, and fresh ground pepper. Continue to stir-fry for another 20 seconds.
• Add the snow peas and continue to stir-fry until they are evenly distributed in the mixture. Stir in the chicken stock, and let the mixture come to a boil.
• Once it comes to a boil, stir in half of the cornstarch thickener, and cook for 20 seconds--until the sauce thickens and coats the back of a spoon. Add more of the cornstarch mixture if the sauce seems thin and if there is too much standing liquid. Add more chicken stock if the dish isn't saucy enough for your liking--it's all about your personal preference! Check how things are tasting, and if you'd like, you can add more soy sauce, oyster sauce, or salt to taste.
• Plate and serve with steamed rice!

CHINESE ROAST PORK

Steps:

• To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
• Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

CHINESE ROAST PORK (CHAR SIU)

Steps:

• First day preparation:
• To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
• Second day preparation:
• Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
• Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
• Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
• Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
• Brush with half of remaining glaze and roast 10 minutes more.
• Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).

CHINESE ROAST PORK

Steps:

• For the marinade: Put the ginger, shallots, and garlic into a blender, and puree.
• Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.
• For the pork: Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.
• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.
• Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving.

CHAR SIU PORK - CHINESE BBQ PORK

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!

CHINESE ROAST PORK ON GARLIC BREAD

Steps:

• Cut the pork into 1-by-4-inch pieces (each about the size of a stick of butter).
• Make the marinade: In a large bowl, whisk together the honey, soy sauce, wine, hoisin sauce, oyster sauce, five-spice powder and, if using, the bean curd and its liquid. Add the pork, and mix thoroughly, then cover, and refrigerate for a few hours or up to 1 day.
• When you're ready to cook the pork, heat the oven to its highest temperature (not the broil setting). Line a large sheet pan with aluminum foil, and put a metal rack on top. Take the pork out of the marinade, and place it on the rack in an even layer. Reserve remaining marinade.
• Slide the pan into the top third of the oven, and roast for 20 minutes. Turn the pieces, and roast until each piece is deeply caramelized on all sides and fall-apart tender, another 20 to 25 minutes, basting with the remaining marinade. (If the pork isn't as caramelized as you'd like, turn on the broiler to crisp the meat's exterior, 1 to 2 minutes.)
• Turn off the oven, and transfer pork to a cutting board. Let the pork rest for 10 minutes, then slice about half the pieces lengthwise into thin strips about the size of thick-cut bacon. (Reserve the uncut pieces for future use, over rice, in stir-fries, etc.)
• Make the garlic bread: Mash together the butter and garlic, and then spread across the sliced sides of the rolls or bread. Place bread directly onto middle rack in the still-hot oven to toast for 3 to 5 minutes. While your bread is toasting, prepare your homemade duck sauce by stirring together the apricot jam with vinegar, to taste.
• Assemble the sandwiches: Spread mustard on one side of toasted bread, then duck sauce on the other. Add the sliced roast pork, garnish heavily with sliced scallions and serve.

CHINESE ROAST PORK (AUTHENTIC AND DELICIOUS)

Steps:

• Combine salt, sugar, soy sauce, oyster sauce, sesame oil, ginger, hoisin sauce, bean paste, garlic, shallots and wine in a large bowl.
• Add the pork loin roast, baste thoroughly and marinate 2 hours.
• Place the roast on a rack in a roasting pan, and bake in a preheated oven at 425 degree for 15 minutes.
• Turn meat and bake 7 minutes longer.
• Remove the meat and brush with the honey mixed with the red food color.
• Return to the oven for 10 minutes, or until done.
• Cut the meat crosswise into thin slices and serve either hot or cold.

CHINESE ROAST PORK

Steps:

• Cut the pork into 1 inch wide strips.
• Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt) in a bowl or zippered plastic bag.
• Add meat to marinade and refrigerate overnight, turning a couple of times if you can.
• Preheat oven to 400 degrees Fahrenheit.
• Line roasting pan with foil.
• Spray rack with oil for ease of cleanup.
• Place meat on rack in pan and roast for 30 minutes.
• Serve hot or cold.
• Note: I sometimes add garlic, star anise, or ginger to the basic marinade. I slice at least half of the meat and freeze the slices.