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" 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 (叉燒) - CHINESE BBQ PORK
Learn how to make the perfect, juicy, tender char siu, a classic Cantonese favorite!
Provided by Made With Lau
Categories main course
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
- To a bowl, we'll add:
- Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we'll push all the air out of the bag and seal it.
- Preheat the oven to 425° F or 218° C.
- Now, we'll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water.
- Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.
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
CHINESE BARBECUE PORK (CHAR SIEW)
Make and share this Chinese Barbecue Pork (Char Siew) recipe from Food.com.
Provided by UnknownChef86
Categories Pork
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice pork into strips approximately 1 1/2 inches thick, 5-6 inch long, and 1/2 inch wide.
- Combine all the ingredients for the sauce and mix well.
- Marinate pork strips in sauce for a minimum of 2 hours.
- Bake in preheated oven 375°F for 25 minutes.
- Turn meat over and bake for an additional 25 minutes.
Nutrition Facts : Calories 307.5, Fat 12, SaturatedFat 4.1, Cholesterol 97.6, Sodium 630.8, Carbohydrate 14.9, Fiber 0.2, Sugar 13.8, Protein 33.4
CHAR SIU (BBQ PORK)
Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender - perfect to fill steamed bao buns for Chinese New Year
Provided by Jeremy Pang
Categories Dinner, Main course
Time 4h45m
Yield Makes enough for 18 bao buns
Number Of Ingredients 12
Steps:
- Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
- Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
- Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork - it will fall apart as you cut into it - then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.
Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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