CHAR SIU (CHINESE BBQ PORK) RECIPE | ALLRECIPES
"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 Asian Chinese
Total Time 3 hours 40 minutes
Prep Time 15 minutes
Cook Time 1 hours 25 minutes
Yield 4 servings
Number Of Ingredients 9
- 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, CarbohydrateContent 53.5 g, CholesterolContent 126.7 mg, FatContent 8.9 g, FiberContent 0.6 g, ProteinContent 43.8 g, SaturatedFatContent 3.1 g, SodiumContent 2249.8 mg, SugarContent 48.3 g
CHAR SIU (??) - 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
Number Of Ingredients 13
- 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.
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Calories 516.9 calories per serving
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CRISPY PORK BELLY RECIPE (SIU YUK) | CHINA SICHUAN FOOD
Total Time 780 minutes
Category Main Course
Calories 5268 kcal per serving
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CHINESE-STYLE BARBEQUED PORK BELLY | SAINSBURY'S RECIPES
Total Time 200 minutes
Calories 1416 calories per serving
Combine all the ingredients for the pork - except the pork itself. Whisk together in a small bowl and set aside half the sauce for later.
Add the pork to the remaining sauce and make sure all the meat is covered, cover and let the meat marinate for at least 1-3 hours - the longer the better, overnight is ideal.
When youre ready to cook, pre-heat your grill to a medium heat, 180 degrees. Drain the pork and discard the marinade.
Place the slices of pork onto a shallow baking tray lined with foil. Cook for 15-20 minutes, basting 3 or 4 times throughout and flip half way through - until the pork becomes beautifully caramelised on both sides.
leave to cool slightly before serving with the spring onion, sesame seeds and a drizzle of the original marinde.
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