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.
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
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EASY CHAR SIU WITH HOISIN SAUCE | CHINA SICHUAN FOOD
From chinasichuanfood.com
Reviews 5
Total Time 40 minutes
Category sauce
Cuisine Cantonese, Chinese
Calories 247 kcal per serving
- Transfer out and brush some sesame oil on surface. Cool down for 3-4 minutes and cut into slices.
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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