CHINESE BR RECIPES

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CHINESE BARBEQUE PORK (CHAR SIU) | ALLRECIPES



Chinese Barbeque Pork (Char Siu) | Allrecipes image

In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.

Provided by Chef John

Categories     World Cuisine    Asian    Chinese

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 14

? cup soy sauce
½ cup honey
½ cup Chinese rice wine (or sake or dry sherry)
? cup hoisin sauce
? cup ketchup
? cup brown sugar
4 cloves garlic, crushed
1 teaspoon Chinese five-spice powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
? teaspoon pink curing salt
1 (3 pound) boneless pork butt (shoulder)
1 teaspoon red food coloring, or as desired
1 teaspoon kosher salt, or to taste

Steps:

  • Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
  • Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
  • Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
  • Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
  • Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
  • Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
  • Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

Nutrition Facts : Calories 512.9 calories, CarbohydrateContent 49.1 g, CholesterolContent 89.8 mg, FatContent 21.9 g, FiberContent 0.8 g, ProteinContent 26 g, SaturatedFatContent 7.9 g, SodiumContent 2421.1 mg, SugarContent 42.5 g

CHINESE BARBECUE SAUCE RECIPE | MYRECIPES



Chinese Barbecue Sauce Recipe | MyRecipes image

This is a quick and easy barbecue sauce recipe that your entire family will love. As one online reviewer cliams, "it's a keeper."

Provided by Bruce Weinstein and Mark Scarbrough

Yield 1 1/2 cups (serving size: 2 tablespoons)

Number Of Ingredients 9

½ cup dry sherry
½ cup hoisin sauce
½ cup ketchup
2 tablespoons minced peeled fresh ginger
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
¼ teaspoon five-spice powder
1 garlic clove, minced

Steps:

  • Combine all ingredients in a small saucepan over medium heat; bring to a simmer. Cook sherry mixture 5 minutes, stirring frequently.

Nutrition Facts : Calories 47 calories, CarbohydrateContent 9.2 g, FatContent 0.6 g, FiberContent 0.2 g, ProteinContent 0.6 g, SodiumContent 314 mg

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