Chinese Barbecue Sauce Food

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CHINESE-STYLE BARBECUED RIBS



Chinese-Style Barbecued Ribs image

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.

Provided by Julia Moskin

Categories     dinner, barbecues, finger foods, meat, appetizer, main course

Time 6h

Yield 4 to 8 servings

Number Of Ingredients 11

3 cloves garlic, smashed and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn syrup, more to taste
1/4 cup soy sauce, more to taste
1/3 cup Chinese rice wine or vodka
1/4 cup rice vinegar or cider vinegar
1/2 teaspoon five-spice powder
2 racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)
Cilantro leaves, for garnish

Steps:

  • In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
  • Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
  • Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
  • When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
  • Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
  • Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
  • Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

TAKEOUT-STYLE CHINESE SPARE RIBS



Takeout-Style Chinese Spare Ribs image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h15m

Yield 20 to 24 ribs

Number Of Ingredients 9

1/2 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons dark brown sugar
2 tablespoons honey, plus a bit extra to finish
1 tablespoon five-spice powder
1 teaspoon granulated garlic
1 teaspoon grated fresh ginger
1 teaspoon red food coloring
2 racks spare ribs (8 to 10 pounds, St. Louis-style work best), individually sliced into single ribs

Steps:

  • Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
  • Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
  • Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
  • Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.

CHAR SIU (CHINESE BBQ PORK)



Char Siu (Chinese BBQ Pork) image

"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

2 pork tenderloins
½ cup soy sauce
⅓ cup honey
⅓ cup ketchup
⅓ cup brown sugar
¼ cup Chinese rice wine
2 tablespoons hoisin sauce
½ teaspoon red food coloring
1 teaspoon Chinese five-spice powder

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 - CHINESE BBQ PORK



Char Siu Pork - Chinese BBQ Pork image

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

1 1/2 tbsp brown sugar ((white also ok))
1/4 cup honey
1/4 cup hoisin sauce
2 tbsp light soy sauce (, or all purpose soy (Note 1))
1 tbsp soy sauce (, just all purpose (or more light soy) (Note 1))
1 tsp Chinese five spice powder ((Note 2))
1 tbsp oil ((vegetable or canola) (Note 3))
2 tsp red food colouring (, optional (Note 4))
1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder ((Note 5))
2 tbsp Extra Honey

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

GRILLED SALMON WITH CHINESE BARBEQUE SAUCE



Grilled Salmon with Chinese Barbeque Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion
1 teaspoon red pepper flakes
1/2 cup orange juice
1/2 cup hoisin sauce
3/4 cup soy sauce
3 tablespoons honey
2 teaspoon sesame oil
4 (8-ounce) salmon steaks, 1-inch thick
Salt and freshly ground black pepper
Vegetable oil, for brushing
3 cups baby spinach

Steps:

  • Heat a medium size saucepan, over medium heat.
  • Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
  • Preheat grill to medium-high heat.
  • Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

CHINESE BARBEQUE PORK (CHAR SIU)



Chinese Barbeque Pork (Char Siu) image

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

⅔ cup soy sauce
½ cup honey
½ cup Chinese rice wine (or sake or dry sherry)
⅓ cup hoisin sauce
⅓ cup ketchup
⅓ cup brown sugar
4 cloves garlic, crushed
1 teaspoon Chinese five-spice powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon pink curing salt
1 (3 pound) boneless pork butt (shoulder)
1 teaspoon red food coloring, or as desired
1 teaspoon kosher salt, or to taste

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 SAUCE



Chinese Barbecue Sauce image

This is the exact sauce that you use when you want some real Chinese ribs. Also can be used as a marinade for boneless pork, which goes PERFECTLY in roast pork fried rice!

Provided by javagirl81

Categories     Chinese

Time 4h15m

Yield 4-5 serving(s)

Number Of Ingredients 8

5 -6 minced fresh garlic cloves
1 piece fresh ginger, minced
1 cup hoisin sauce
1/2 cup sherry wine
1/2 cup soy sauce (low-sodium works too-)
1/2 cup sugar
1/2 teaspoon Chinese five spice powder
3 teaspoons red food coloring

Steps:

  • Mix all ingredients in a bowl,( or a jar with a tight fitting lid), until the sugar is dissolved. Refrigerate until you are ready to use it.
  • *You can set aside some for use as a dipping sauce, but you must first bring it to a full rolling boil, over med. heat, then reduce the heat to low, and simmer until it is thick, and slightly reduced.
  • **When you are ready to cook, marinate meat for 4-24 hours, turning once every two hours. You then grill or broil the meat until it is cooked through,(and slightly charred- this adds to the flavor!).

Nutrition Facts : Calories 387.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 1.9, Sodium 3052.8, Carbohydrate 60.5, Fiber 2.2, Sugar 44.2, Protein 6.2

CHAR SIU: CHINESE BARBECUE SAUCE



Char Siu: Chinese Barbecue Sauce image

Traditional Chinese barbecue sauce (char siu) is different from the American tomato-based but is still thick and delicious, perfect at any BBQ.

Provided by Derrick Riches

Categories     Sauce

Time 20m

Number Of Ingredients 8

1/2 cup/120 mL sherry
2/3 cup/160 mL hoisin sauce
2/3 cup/160 mL soy sauce
1/2 cup/120 mL sugar
4 cloves garlic (minced)
2 teaspoons/10 mL black bean paste
1 1/2 teaspoons/7 1/2 mL Chinese five spice powder
1 teaspoon salt

Steps:

  • Gather the ingredients.
  • Combine all of the ingredients, except for the salt, in a double boiler and mix well. Alternatively, you can combine the ingredients directly in a saucepan, but this method will require more frequent stirring to avoid sticking or burning on the bottom.
  • Simmer over medium to medium-low heat for 10 minutes, or until the sauce begins to thicken. Taste and add salt, if needed.
  • Once the sauce has thickened, remove from heat and allow the mixture to cool for 5 to 10 minutes. Use right away on your favorite recipes, or let cool off completely and transfer to a container with a lid to store in the fridge.

Nutrition Facts : Calories 60 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 817 mg, Sugar 10 g, Fat 0 g, ServingSize 2 1/2 cups (24 servings), UnsaturatedFat 0 g

ASIAN BARBECUE SAUCE



Asian Barbecue Sauce image

An easy Asian Barbecue Sauce recipe.

Categories     Condiment/Spread     Sauce     Ginger     No-Cook     Quick & Easy     Summer     Grill/Barbecue     Honey     Shallot     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 10

6 tablespoons hoisin sauce*
2 tablespoons rice vinegar (not seasoned)
1 tablespoon Asian fish sauce
1 tablespoon soy sauce
1 tablespoon honey
1/3 cup minced shallot
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon Chinese five-spice powder
1/3 cup sugar

Steps:

  • Stir together all ingredients except sugar in a bowl.
  • Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
  • Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).

HOISIN BARBECUE SAUCE



Hoisin Barbecue Sauce image

This easy version of Chinese barbecue sauce can be whipped up in less than 15 minutes and it is great on shrimp, chicken, pork tenderloin, and pork chops. Once prepared, the sauce can be stored in the refrigerator for up two weeks. This batch makes about 1½ cups, but you can double or halve the recipe as needed.

Time 25m

Yield 12 servings

Number Of Ingredients 6

0.5 cup(s) Hoisin sauce
0.5 cup(s) Ketchup
4 fl oz Diet ginger ale (1/2 cup)
2 tbsp(s) Rice vinegar seasoned
0.5 tsp(s) Five-spice powder
0.25 tsp(s) Garlic powder

Steps:

  • In small saucepan, cook all ingredients over medium heat, stirring occasionally, until sauce starts to simmer. Reduce heat to low and cook to desired consistency, about 5 minutes. Let cool for 10 minutes before serving. Store sauce in covered plastic or glass container and refrigerate for up to 1 week.
  • Per serving: about 2 tbsp

Nutrition Facts : Calories 19 kcal

CHINESE BBQ RIBS WITH HOISIN SAUCE



Chinese BBQ Ribs with Hoisin Sauce image

Provided by Elaine

Time 5h

Number Of Ingredients 15

800 g ribs
black pepper
1 tbsp. toasted white sesame seeds for garnishing
2 cloves garlic (finely chopped)
1 tsp. cumin powder + 1 tsp. Chinese five spice powder as a dry dip mix (optional)
2 tbsp. hoisin sauce
2 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. Chinese cooking wine or rose wine
1 tbsp. honey
1/4 tsp. Chinese five spice powder
1 thumb ginger (sliced)
1 tbsp. honey
1/2 tbsp. previous marinating sauce
1/2 tbsp. hot water

Steps:

  • Pre-soak the ribs with clean water for 30 minutes. During the process, the clean water turns slightly pink or red. Change the water once after the first 10 minutes. Then drain completely.
  • Whisk all of the marinating sauce in a bowl. Pour the marinating sauce to the ribs. Set aside for at least 4 hours or overnight in fridge.
  • Get a lined baking sheet, place only the ribs in. Wrap the ribs with foil paper. Pre-heat oven to 180 degree C.
  • Place the baking sheet in the middle rack and roast for 40 minutes (depending how soft you want the ribs to be). Take the upper foil off and then brush the honey water. Rise the oven temperature to 200 degree C. Continue roasting for around 10 minutes until well colored.

CHINESE BARBECUED CHICKEN



Chinese Barbecued Chicken image

This is a terrific recipe that I found, and tweaked successfully, in Ken Hom's Quick and Easy Chinese Cooking. The original has double the amount of sesame oil but I feel a little of that goes a long way...double it if you wish. This can be served hot or cold. It's delicious! Prep time does not include 1 hour marinating time.

Provided by Hey Jude

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 whole chicken (about 3-3 1/2 lbs.)
2 teaspoons salt
4 cloves garlic, peeled
2 slices fresh peeled ginger
5 tablespoons hoisin sauce
3 tablespoons rice wine or 3 tablespoons dry sherry
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon chili paste
2 teaspoons sugar
1 teaspoon toasted sesame oil

Steps:

  • Cut the chicken into quarters and rub each piece evenly with the salt.
  • Combine the rest of the ingredients in a blender or food processor and puree them.
  • Place the chicken in a resealable plastic bag and pour the marinade over.
  • Squish around good so the marinade is evenly coating the chicken.
  • Set aside to marinate at least 1 hour at room temperature, or refrigerate overnight.
  • Preheat broiler, light a fire in an open gril or turn on your gas grill.
  • When your chosen cooking method is hot, place the chicken on the grill and cook, over indirect heat, for about 45 minutes turning occasionally, or until meat is no longer pink near the joints.
  • This is really good served with steamed jasmine rice and greens or stir-fried pea pods and mushrooms.

Nutrition Facts : Calories 581.1, Fat 36.5, SaturatedFat 10.2, Cholesterol 173.1, Sodium 2150.2, Carbohydrate 12.9, Fiber 0.7, Sugar 7.7, Protein 44.6

CHAR SIU (CHINESE BBQ PORK)



Char Siu (Chinese BBQ Pork) image

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

3 pounds boneless pork shoulder/pork butt ((select a piece with some good fat on it))
¼ cup granulated white sugar
2 teaspoons salt
½ teaspoon five spice powder
¼ teaspoon white pepper
½ teaspoon sesame oil
1 tablespoon Shaoxing rice wine
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons molasses
1/8 teaspoon red food coloring ((optional))
3 cloves finely minced garlic
2 tablespoons maltose or honey
1 tablespoon hot water

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

CHINESE BARBECUE SAUCE (CHAR SIU)



Chinese Barbecue Sauce (Char Siu) image

This is a recipe that I adopted in a whilwind zaar adoption in September 2006. I myself haven't made it yet, but I will update the description as soon as I do. Chinese BBQ sauce por BBQ Pork

Provided by bmxmama

Categories     Sauces

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 8

1/2 cup sherry wine
2/3 cup hoisin sauce
2/3 cup soy sauce
1/2 cup sugar
4 garlic cloves, minced
2 teaspoons black bean paste
1 1/2 teaspoons Chinese five spice powder
1 teaspoon salt

Steps:

  • Combine all ingredients in a double boiler and simmer for 10 minutes or until it begins to thicken.
  • Or cook over very low heat, stirring constantly.

Nutrition Facts : Calories 397.5, Fat 2.4, SaturatedFat 0.4, Cholesterol 2, Sodium 6329, Carbohydrate 77.2, Fiber 2.6, Sugar 60.3, Protein 10.7

CHINESE BARBECUE PORK (CHAR SIU PORK)



Chinese Barbecue Pork (Char Siu Pork) image

A delicious and simple recipe for Chinese Barbecue Pork (Char Siu Pork) which you can make at home with everyday pantry ingredients in just 10 minutes!

Provided by eatlittlebird.com

Categories     Dinner

Time 50m

Number Of Ingredients 13

2 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons light brown sugar
3 tablespoons runny honey
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon Chinese five spice powder
2 cloves of garlic, finely grated
1 inch (2 cm) knob of ginger, peeled and finely grated
2 tablespoons runny honey (extra for the glaze)
2 pieces of pork tenderloin, approx 1 lb (500 g) each

Steps:

  • Place all of the ingredients for the marinade into a bowl and whisk to combine.
  • Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade.
  • Place the bag into the fridge and leave it to marinate for at least 2-3 hours, or overnight.
  • When you are ready to roast the pork, take it out of the fridge and let it come to room temperature in the marinade (this will take about 30 minutes).
  • Preheat the oven to 350°F (180°C) (without fan).
  • Place a wire rack over a large roasting tray and half fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist.
  • Place the pork on the wire rack.
  • discard the marinade in the freezer bag.
  • Roast the pork for about 30 minutes, basting every 10 minutes or so (see next step).
  • Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. Bring the sauce to a boil and simmer gently for a few minutes until the sauce is thick and syrupy. Use this sauce to baste the pork.
  • After 30 minutes, turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn't burn. Once the pork has caramelised nicely, remove the tray from the oven.
  • Let the pork rest for about 10 minutes before slicing.

Nutrition Facts : ServingSize 4, Calories 337 calories, Sugar 31.9g, Sodium 543.3mg, Fat 10.8g, Carbohydrate 36.2g, Fiber 0.6g, Protein 24.9g, Cholesterol 74.1mg

CHAR SIU-CHINESE BBQ PORK



Char Siu-Chinese BBQ Pork image

Yummy and simple Chinese BBQ Pork roasted with Char Siu sauce.

Provided by Elaine

Categories     Side Dish

Time P1DT30m

Number Of Ingredients 13

300 g pork butt ( , pork shoulder)
1 thumb ginger ( , sliced)
2 garlic cloves ( , sliced)
2 tablespoons light soy sauce
1/2 teaspoon Chinese five spice powder
1 tablespoon rice wine ( , rose rice wine is the best)
1 tablespoon oyster sauce
1 red fermented tofu with 1/2 tablespoon of the sauce
1 tablespoon honey
1 tablespoon honey
1/2 tablespoon water
1/2 tablespoon char siu sauce
sesame oil for brushing

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

CHINESE BARBECUE SAUCE



Chinese Barbecue Sauce image

Make and share this Chinese Barbecue Sauce recipe from Food.com.

Provided by ElaineAnn

Categories     Sauces

Time 15m

Yield 1/2 cup

Number Of Ingredients 8

1/4 cup soy sauce
1 tablespoon brown sugar
1/2 teaspoon pepper
1 garlic clove, minced
1/4 cup brandy
2 tablespoons honey
1 teaspoon salt
1 piece fresh ginger, grated

Steps:

  • Combine ingredients; cook over low heat 10 minutes. Brush onto ribs or chicken and barbecue.

Nutrition Facts : Calories 789.4, Fat 0.2, SaturatedFat 0.1, Sodium 12708.5, Carbohydrate 107.8, Fiber 2, Sugar 98.3, Protein 16

QUICK AND TANGY CHINESE BARBECUE SAUCE



Quick and Tangy Chinese Barbecue Sauce image

I made this up on the fly when I discovered I needed some Chinese barbecue sauce to go with some Chinese ribs I was making for ZWT4.

Provided by PalatablePastime

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

3/4 cup low-carb barbecue sauce or 3/4 cup regular barbecue sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons Splenda granular or 2 tablespoons sugar
1 teaspoon grated ginger
1 teaspoon sambal oelek (optional) or 1 teaspoon hot sauce (optional)
1 teaspoon bsp. toasted sesame seeds

Steps:

  • Stir together ingredients and use as needed.

Nutrition Facts : Calories 11.8, Fat 0.9, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 0.6

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