CHAR SIU BEEF RECIPES
CHAR SIU RECIPE | JET TILA | FOOD NETWORK
This is the classic red-cooked barbecued pork that’s a favorite in Chinese-American restaurants. It’s delicious on its own, but it's also used for dishes like fried rice, lo mein and pork buns. I always keep some frozen and ready. This is also a great dish to cook in the air fryer.
Provided by Jet Tila
Categories main-dish
Total Time 9 hours 30 minutes
Cook Time 25 minutes
Yield Makes about 2 pounds pork
Number Of Ingredients 11
Steps:
- To make the marinade, stir the soy sauce, hoisin sauce, ketchup, oyster sauce, 1/4 cup of the honey, the sugar, sherry, ginger, five-spice powder and food coloring if using together in a large bowl.? Set aside.
- Cut the pork into strips 6 inches long and 3 inches wide. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips and refrigerate 8 hours or overnight.
- When ready to roast the pork, position one rack to the lowest part of the oven and another rack about 5 inches above it. Preheat the oven to 350 degrees F (175 degrees C).
- Drain the pork; place the marinade in a small saucepan. Bring to a rolling boil. Remove from the heat and stir in the remaining 1/4 cup honey.
- Place a shallow roasting pan on the bottom rack of the oven and fill the pan about three-quarters full with water. Carefully place the pork strips on the oven rack above the roasting pan so all sides of the pork strips are exposed to heat and all are over the pan to catch drips.
- Roast the pork for 30 minutes. Baste the pork strips with the honey mixture and roast for 15 minutes and baste again. Roast until the pork strips are crisp and golden brown, about 10 minutes longer.
- Remove the pork from the oven and let cool. To serve, slice the strips across into 1/2-inch strips and smother with reserved sauce.
CHINATOWN CHAR SUI | AUTHENTIC RECIPES | PING COOMBES ...
This Char Siu Pork recipe from 2014 Masterchef winner Ping Coombes is a Chinatown favourite. Traditionally, this dish would be served up sliced over rice with a side of steamed greens, but you can also serve with noodles or in steamed buns. Don't forget to read our tips further down, including marinating the pork the day before, to allow time for the sauce to penetrate better into the meat.
Provided by Lee Kum Kee
Total Time 105 minutes
Prep Time 60 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Using a small sharp knife stab the meat all over to allow easy penetration to the meat.
- Blitz garlic and ginger in a small blender or use a pestle and mortar.
- Mix ginger and garlic with everything else for the marinade. Whisk to mix well.
- Pour marinade over the meat and leave overnight for best results or at least 1 hour in room temperature.
- Preheat oven 190 C Fan.
- Take the meat out of the fridge at least ½ hr before roasting.
- Line a tray with foil and place a rack on top. Place the marinated meat on top of the rack. Retain the marinade.
- Roast meat for 20 minutes, turn the meat to the opposite side and baste with leftover marinade.
- Return to the oven for 10 minutes. Turn the meat over and baste. Return to the oven for a further 10 minutes.
- Remove pork and glaze with golden syrup all over to achieve a sticky shiny exterior. Rest for at least 10 minutes. Slice as desired.
- Meanwhile, you can heat the leftover marinade with 4 tbs of water for about 4 - 5 minutes till thick and glossy and serve with char siu over rice or pancakes.
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