CHINESE ROAST PORK (CHAR SIU) RECIPE - FOOD.COM
Sweet, delicious roast pork. Recipe adapted from my chef's version at culinary school. If you follow all the steps, it's the best char siu you'll ever have. I am usually "lazy" and use the marinade on a pork roast, then glaze it at the end.
Total Time 24 hours 35 minutes
Prep Time 24 hours
Cook Time 35 minutes
Yield 1 1/2 lbs., 6-8 serving(s)
Number Of Ingredients 12
Steps:
- First day preparation:
- To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
- Second day preparation:
- Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
- Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
- Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
- Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
- Brush with half of remaining glaze and roast 10 minutes more.
- Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).
Nutrition Facts : Calories 497.2, FatContent 28.2, SaturatedFatContent 9.7, CholesterolContent 107.4, SodiumContent 1177, CarbohydrateContent 29.4, FiberContent 0.8, SugarContent 24.4, ProteinContent 28.6
CHAR SIU WELLINGTON RECIPE | BON APPéTIT
This show-stopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.
Provided by Peter Som
Yield 8 Servings
Number Of Ingredients 27
Steps:
- Combine garlic, hoisin, brown sugar, honey, wine, soy sauce, salt, five-spice powder, oil, pepper, and food coloring (if using) in a large baking dish or 2-gal. resealable plastic freezer bag. Add pork loin to marinade and turn to coat. Cover baking dish with plastic wrap or seal bag. Chill, turning loin a few times, at least 4 hours and up to 12 hours.
- Working in 2 batches, pulse shallot, garlic, mushrooms, and cilantro in a food processor just until finely chopped (do not overprocess).
- Heat oil in a large skillet over medium. Cook mushroom mixture, stirring occasionally, until mushrooms have started to brown and pan is almost dry, 5–7 minutes. Pour in wine and reduce heat to low. Cook, stirring once or twice, until pan is dry, 10–15 minutes. Season with salt and pepper. Transfer duxelles to a medium bowl and chill until cold, at least 30 minutes. Do Ahead: Duxelles can be made 2 days ahead. Transfer to an airtight container; cover and chill.
- Remove loin from fridge and let sit at room temperature 1 hour.
- Place a rack in middle of oven; preheat to 400°. Remove loin from marinade and pat dry with paper towels. Strain marinade through a fine-mesh sieve into a small bowl and chill until ready to use. Place loin, fat side up, on a foil-lined rimmed baking sheet and roast 30 minutes. Let cool. If loin is tied, remove twine.
- Dust a work surface lightly with flour and unfold both sheets of puff pastry on surface. Arrange sheets side by side, with long sides facing you and short sides overlapping slightly. Press short sides together with your fingers or a rolling pin to seal and form one long rectangle. Dust pastry with flour, then roll out to large enough to encase loin.
- Spread duxelles over center of pastry to create a rectangle about the length of loin, leaving a 1" border at top and bottom. Lay prosciutto slices, overlapping slightly, across duxelles. Place loin on top of prosciutto. Starting with edge closest to you, roll up pastry, letting top and bottom edges overlap slightly; trim any excess, then pinch edges together to seal. Turn Wellington seam side down and twist ends to seal. Trim any excess pastry from sides, but make sure loin is completely encased in pastry. Transfer Wellington to a rimmed baking sheet and chill until pastry is firm, about 1 hour.
- Preheat oven to 400°. Lightly brush pastry all over with egg. Using a sharp paring knife, cut 3 diagonal slits in pastry across top of Wellington to let steam escape (do not cut all the way down into the meat). Sprinkle Wellington with sea salt.
- Bake Wellington until pastry is deep golden brown all over and an instant-read thermometer inserted into the center registers 145° (the temperature will climb as Wellington rests), 30–40 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let rest 15 minutes.
- Meanwhile, melt butter in a medium skillet over medium heat. Whisk in 2 Tbsp. flour and cook until mixture is golden brown, about 2 minutes. Pour in broth and cook, whisking often, until thickened, about 3 minutes. Add reserved marinade and reduce heat to medium-low. Simmer, whisking occasionally, until gravy is slightly thickened, about 5 minutes.
- Transfer Wellington to a platter and arrange cilantro around. Cut into thick slices and serve with gravy alongside for pouring over. Do Ahead: Wellington can be assembled 1 day ahead; cover with foil and chill. Let sit at room temperature 30–40 minutes before baking.
PORK ROAST RECIPES | ALLRECIPES
Char Siu (Chinese BBQ Pork) Rating: 4.44 stars 100 "Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method …
From allrecipes.com
From allrecipes.com
See details
ENTRéE RECIPES | LODGE CAST IRON
Look no further than Lodge for your next dinner idea. We have slow-cooked Dutch oven stews and soups, skillet-seared meats, one-pan stovetop meals, twists on classic dishes, and elevated entrées …
From lodgecastiron.com
From lodgecastiron.com
See details
50 (YES, 50!) CHICKEN RECIPES YOUR FAMILY WILL LOVE - ONCE ...
Oct 30, 2021 · 45. CHAR SIU CHICKEN. This savory-sweet and garlicky char siu chicken recipe comes from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen. It …
From onceuponachef.com
From onceuponachef.com
See details
10 BEST ROASTED DUCK LEGS RECIPES | YUMMLY
Feb 03, 2022 · Onions and Char Siu Glaze Tenplay white onions, duck bones, salt, char siu sauce, pepper, pepper and 23 more Crispy Duck Legs with Spinach Ragout Cooking In Sens
From yummly.com
From yummly.com
See details
81 BEST GRILLED MEAT RECIPES | EPICURIOUS | EPICURIOUS
May 22, 2020 · Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should be fridge-cold when you roast …
From epicurious.com
From epicurious.com
See details
RECIPES | PIT BOSS GRILLS
Shop for wood pellet grills, smokers, and griddles. Try new recipes and learn about our 8-in-1 grill versatility. Our grills help you craft BBQ recipes to perfection.
From pitboss-grills.com
From pitboss-grills.com
See details
SPICE COOKIES RECIPE | ALLRECIPES
Rich lobster is the star of these recipes that serve two. They range from succulent Champagne-basted tails to hearty grilled rock lobster. Whether you serve these lobster recipes for a …
From allrecipes.com
From allrecipes.com
See details
HOW TO MAKE SLOW COOKER TO INSTANT POT ... - TASTE OF HOME
Sep 17, 2021 · The day I received my Instant Pot felt like Christmas morning. I unpacked the box and started dreaming about what I would cook first. Then, I took a good hard look at all those buttons …
From tasteofhome.com
From tasteofhome.com
See details