BEST CHAR SIU SAUCE RECIPES
CHAR SIU (BBQ PORK) RECIPE - BBC GOOD FOOD
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
Total Time 4 hours 45 minutes
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
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, FatContent 7 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, ProteinContent 7 grams protein, SodiumContent 0.7 milligram of sodium
CHAR SIU (叉燒) - CHINESE BBQ PORK | MADE WITH LAU
Learn how to make the perfect, juicy, tender char siu, a classic Cantonese favorite!
Provided by Made With Lau
Total Time 80 minutes
Prep Time 20 minutes
Cook Time 60 minutes
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.
More about "best char siu sauce recipes"
CHAR SIU PORK RECIPE - BBC FOOD
Char siu pork is traditionally cooked on a barbecue, but oven instructions are also provided here for convenience. It's packed with flavour and beautifully tender, which makes it perfect to serve in bao buns or simply with rice and stir-fried vegetables.
From bbc.co.uk
Reviews 4.2
Cuisine Chinese
From bbc.co.uk
Reviews 4.2
Cuisine Chinese
- Once cooked, there should be a very caramelised sauce at the bottom of the tin or barbecue pan. Dilute the sauce with boiling water from the kettle until you have the desired consistency. Carve the meat into 3–4mm/¼in thick slices and drizzle with the sauce.
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