CHAR SIU CHINESE BBQ PORK RECIPES

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CHAR SIU (??) - CHINESE BBQ PORK | MADE WITH LAU



Char Siu (??) - Chinese BBQ Pork | Made With Lau image

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

2 lb pork shoulder
1 tbsp garlic salt
4 tbsp brown sugar
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp hoisin sauce
2 tbsp red wine
1 tbsp Shaoxing wine
1 cube red fermented bean curd
1 tsp five spice powder
2 tbsp honey
2 tsp water
0.25 tsp red food coloring

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 BBQ PORK (CHAR SIU) | ASIAN INSPIRATIONS



Chinese BBQ Pork (Char Siu) | Asian Inspirations image

Heart-stopping juicy, tender, and fatty BBQ pork dripping in a sweet, savoury, sticky sauce. A good char siu when executed to perfection is to die for. Try this oven-baked version of the most popular Cantonese (Chinese) pork dish loved by all.

Provided by AsianInspirations

Total Time 3 minutes10S

Prep Time 10S

Yield 5-6

Number Of Ingredients 7

2kg pork (scotch / neck or belly without skin - sliced to 2cm thick steaks)
700g sugar
2 tbsp maltose or honey
300ml light soy sauce
1 tsp five spice powder
1 tbsp cornflour
2 tbsp water

Steps:

  • To Prep In a baking dish, mix all ingredients except cornflour and water, and then arrange pork in a single layer. Cover the dish with foil. To Cook Place dish in oven and turn the oven on to 150ºC. The pork will marinate as the oven heats up and let it bake for 3 hours. Remove from the oven. At this point, the pork will look like a ‘soup’ with a lot of juice in the dish. Remove the pork from the juices, and strain the liquid into a smaller pot. Heat a non-stick pan on medium heat. When hot, sear the pork steaks on the pan, it should take approximately 3 mins on each side to achieve a ‘charred’ look. Occasionally deglaze the pan with a couple of tablespoons of access liquid from the pork. When both sides are charred, place on a plate to rest for 10 mins before slicing the meat to serve. Bring the pot liquid to a boil and lower the heat to a simmer. In a separate bowl, mix the corn flour with water to make slurry then pour into the pot while stirring the simmering liquid to form the sauce. This should immediately thicken, and then remove from heat. Slice pork into thin slices and drizzle with sauce. Serve with a bowl of rice or on a bed of noodles.

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