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
Steps:
- 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 (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
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KANPACHI CHAR SIU RECIPE | KANPACHI RECIPES - FULTON FISH ...
The firmness of kanpachi holds up well to the char siu cooking method, traditionally made with pork. Let the marinade do the work for you, and serve this BBQ fish with anything from rice bowls, to noodles to soups.
From fultonfishmarket.com
- 1. Very finely mince the shallot, and microplane the garlic. Combine all marinade ingredients in a mixing bowl, and whisk until the sugar has dissolved into the rest of the sauce. 2. Add to a large ziplock along with the kanpachi, seal the bag removing as much air as possible, and massage the marinade into the fish. Let marinate for at least 1 hour, or overnight. If marinating for any longer than an hour, make sure to keep it in the fridge, and then allow to come to room temperature before cooking. 3. Preheat the oven to 375°F. Line a baking sheet with foil, then place a rack on top. Spray the rack with a neutral-flavored cooking spray. 4. Take the fish out of the bag, and use your hands to scrape off as much of the marinade as possible. Lay the fish skin-side down on the prepared rack. 5. Place in the oven for 15-20 minutes, until the fish is cooked through and turning golden. 6. While the fish cooks, combine the glaze ingredients in a small pot and place over very low heat to warm and allow the ingredients to melt together. Stir, and do not bring to a simmer. 7. When the fish is done, carefully take it out of the oven and switch to the broiler. Make sure the oven rack is not directly below the broiler, but one level down, so that the fish doesn’t burn. 8. Brush the fish liberally with the glaze, then place under the broiler for about 3-5 minutes until brown. Take the fish out of the oven, and use a fish spatula to remove from the rack. The fish won’t slice like a classic pork char siu, but can be flaked or cut into portions.
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