A whole butt roast makes a lot, so I portion it up and freeze pieces for later use. Cha siu is Cantonese-style BBQ pork that is seasoned with a sweet and savory marinade. Brush the pork with the glaze and turn the heat up to 400°F, brushing with glaze and flipping, until … We marinated our tenderloins for 8 hours (cutting the two into four 2-inch thick loins). Use a thermometer and pull it at 145 degrees and let it rest. A whole butt roast makes a lot, so I portion it up and freeze pieces for later use. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. This part of pork has a small amount of fat so it’s not as lean as pork fillet yet not as fatty as pork … Cha Siu (Char Siu, Chinese BBQ Pork) Oct 16, 2020 10 Comments. You must satisfy your cravings by preparing this Asian-style pork bbq! https://thetakeout.com/recipe-char-siu-chinese-barbecue-pork-1829157660 I used rice wine vinegar and baked it in the oven at 350 for 45 mins over a baking dish filled with water, brush them 1/2 way thru process with marinade. The flavors are bold and vibrant and will make your taste buds sing! Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. Next time I'll make a batch and half of the sauce, it really was great tasting, but we really had to stretch it. It was even worse. Char Siu is essentially a type of Cantonese Roast Meat. Rate. I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. I just made The water pan is a good suggestion if you are using leaner cuts. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I went with 1 tablespoon the second time and it was still way too much and stained my cutting board. the only thing I did differently was to cook it in a smoker I worked 5 years in a Chinese restaurant and they cooked all their bbq ribs and loin in a smoker they even smoked duck that had been marinated in soy and spices, Congrats! So I let the second tenderloin marinate over night thinking maybe that would help. Only addition a slug of rice wine vinegar with all of the sweet going on felt it needed a little acid balance. Serves 4. bestcookideas.com/pork/13213-gok-wan-pork-char-siu-recipe.html Chinese-style barbequed pork — which you can serve for lunch and dinner that will excite your guests to the very last bite. At the end put them in the boiler for about 2-4 mins to crisp the skin, used tenderloin and served with white rice. Aug 9, 2019 - Explore Richard Tung Yee Hoong's board "Char Siu Pork recipes", followed by 19809 people on Pinterest. Char Siu Pork. I also like five spice, but take care how much you use. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise. This char siu pork recipe is our easy version of a traditional Cantonese barbecue pork. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Cook pork on preheated grill for 20 minutes. Reserve 1/2 cup of the marinade for non-cross contaminated basting before you bag up the meat, and marinate it no less than overnight. If you can find red bean curd, use 2 tablespoons in place of the red food coloring. To make the marinade, in a large bowl, whisk together the garlic, sugar, five-spice powder, hoisin sauce, honey, rice wine, light and dark soy sauces, and sesame oil. I do like pretty red colored char siu but against my better judgement, I used the full 2 tablespoons of food color which was huge overkill. Otherwise, you can use pork neck (also known as pork collar or pork scotch filet) or any other boneless cut with a good amount of fat and marbling on it. I followed the recipe exactly except I substituted cooking sherry for rice wine do to no availability and cooked in the oven as it's winter in Ak and grilling was not an option. You saved Char Siu (Chinese BBQ Pork) to your. The marinade does involve a lot of different spices and seasonings, any well-stocked Asian kitchen will have many of these on hand. Since then, I have improved the recipe to make it as close as possible to one the char siu served in one of the best Cantonese restaurants in Kuala Lumpur. Very nice. Delicious! Cooked it in the oven at 350° on a wire rack set above a pan with about 1/2" of water in it for about 45 minutes. Turn bag a few times to coat all pork pieces in marinade. Set the oven … I also substituted cooking sherry for the rice wine, and I didn't use food coloring. My grill is under a snow bank so I made this as close as I could on a pan on the stove. I like this recipe and have made it three times, with modifications the second and third time. This is my 2nd time making this recipe and it's great. Best pork for char siu; I use boneless pork shoulder (also known as a pork butt) when I make the dish. That said, I used tenderloin the first time, pork sirloin roast the second, and pork shoulder the last. The latter/fatter cut was better in flavor and juiciness, but of course, less healthy. Recipe ingredient notes. Cooked it in the oven at 350° on a wire rack set above a pan with about 1/2" of water in it for about 45 minutes. Recipe. Marinate pork in refrigerator, 2 hours to overnight. Half-way through the cooking process, I brushed the meat with the marinade and then finished in the oven. 1 teaspoon Chinese five-spice powder (Optional), I like this recipe and have made it three times, with modifications the second and third time. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. Heat oven to 160C/140C fan/gas 3. By cathysuzuki (GoodFood Community) Rating: 5 out of 5. Some people enjoy Chinese BBQ pork made from a fattier cut, for example, pork leg, or even pork belly. Cover and chill overnight. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). It refers to boneless pork shoulder (aka pork butt/Boston butt) which comes from the upper part of the shoulder from the front leg of the pig. I just made BBC Good Food Show Summer Save 25% on early bird tickets. He followed the recipe ingredients including some good shakes of the Chinese five spice, garlic powder, and onion powder. I also like five spice, but take care how much you use. This pork is savory but also slightly sweet. Don't cook it for an hour or you'll overcook. Next time get all the ingredients correctly if you really want to have good tasting meat. No red food coloring in this cha siu recipe! Don't cook it for an hour or you'll overcook. Share on facebook. Vegan Char Siu (Chinese BBQ Pork) Author: Lisa Kitahara; Print Recipe. Hubs grilled to perfection. An easy to prepare, do-ahead Chinese recipe. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Pin Recipe. I cooked the remaining marinade on the stove-top, adding in some cornstarch to thicken it and he basted the meat. The loins being only 2 inches thick reached 145° in 40 minutes, so watch your time. Discard remaining marinade. Char Siu Pork. When ready to Recipes; Char Siu Pork; Member recipe. Some may prefer a more leaner char siu, for that I’d say use a pork tenderloin. The cut of pork you will make the char siu with will be a personal preference. What cut of pork for Char Siu. Authentic char siu recipe uses particular pork cuts marinated with a mixture of sauces, condiments and aromatics. 1) Gather the ingredients and creating the marinade for the pork, and 2) Roasting in the oven when you’re ready for dinner. The water pan is a good suggestion if you are using leaner cuts. Tastes just like my favorite restaurant but much less expensive! until a temperature probe reads 62°C when inserted in the centre. Something's you just don't substitute. I suggest 1/2 teaspoon or less. those of you that used gin or sherry, the only thing I have to say is yuck! Information is not currently available for this nutrient. Making Char Siu (Chinese BBQ Pork) is a two step process. Thank you to the National Pork Board for sponsoring this post! This is best cooked over charcoal, but it's important to cook with indirect heat. Broil Pork in Oven: Preheat oven to 450°F. It can be served on its own as a main dish, with noodles, or incorporated into fried rice or chā shāo bāo (char siu buns)!. I went with 1 tablespoon the second time and it was still way too much and stained my cutting board. This marinade tastes really good! Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Repeat with any remaining strips of char siu until all done. 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. The nutrition data for this recipe includes the full amount of the marinade ingredients. That said, I used tenderloin the first time, pork sirloin roast the second, and pork shoulder the last. Warm the sauce in the pan, then pour over the meat and toss everything together. It needs to be in the soup that long to penetrate. Place pork in oven and broil for roughly 4 - 6 minutes per … I usually like homemade asian recipes and I love bbq pork so not sure where this recipe went wrong as others seemed to really like it. this link is to an external site that may or may not meet accessibility guidelines. This crispy pork belly recipe has skin that is undeniably crispy, perfectly golden, with juicy meat. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Percent Daily Values are based on a 2,000 calorie diet. Continue to roast for another 15 minutes. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. Nutrient information is not available for all ingredients. Preparation and cooking time. Not sure what went wrong. We will not make again. Allrecipes is part of the Meredith Food Group. I prefer a more fatty and juicy char siu so I went with a pork shoulder (you can also use pork butt as well). In this recipe I used pork tenderloin which is the lean cut traditionally used in Cantonese restaurants. 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. https://www.marionskitchen.com/homemade-chinese-bbq-charsiu-pork Save recipe. Sweet and tangy — that is what a delicious char siu pork recipe should taste like! Chinese BBQ pork is loved the world over, and it's not hard to make at home! Add comma separated list of ingredients to include in recipe. Thanks for the recipe D & A. If you have been to Chinatown, I am sure you have seen glistening and perfectly roasted meats such as Chinese roast pork (siu yuk), chicken and duck hanging in front of the Chinese BBQ restaurants.. BBQ pork belly char siu … It needs to be in the soup that long to penetrate. See more ideas about pork recipes, recipes, pork dishes. Food coloring is terrible for our bodies so cut it way back, or not at all, or as suggested, substitute red bean paste or boil down some beets if you want it red. Reserve 1/2 cup of the marinade for non-cross contaminated basting before you bag up the meat, and marinate it no less than overnight. https://www.theguardian.com/.../nigel-slater-classic-char-siu-pork-recipe Char Siu, doufu, fan (BBQ pork tofu over rice) using bean paste as the main seasoning f. My husband mostly made this recipe since he is the grill man. Very good and close to Sam Woo BBQ a local and classic Chinese restaurant. Quote BBH25. Removed from oven and turn the pork belly over, brush the remaining Char Siu Sauce on the pork. According to traditional recipes, Méi Tóu Róu/梅头肉 is the ideal cut of pork for Char Siu. Char Siu Seitan. Tastes just like my favorite restaurant but much less expensive! Your daily values may be higher or lower depending on your calorie needs. Char Siu is simple to make, it just calls for patience to let the pork marinade to infuse with flavour and make the pork stained red! 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. Cook on the preheated grill until an instant-read meat thermometer inserted into the thickest part of … In this recipe we tell you how to make a delicious Char Siu Pork dish. BEST Char Siu Sauce Recipe Whip up a batch of this delicious and versatile sauce in less than 10 minutes and then use it on your pork, chicken, seafood, rice, noodles, in your stir-fries, and more! I loved everything about this marinade yum! https://www.food.com/recipe/chinese-roast-pork-char-siu-375611 Member recipes are not tested in the GoodFood kitchen. The challenge is not only to carry out a gantlet of tests and figure out the secret combination of the Char Siu … Preheat an outdoor grill for medium-high heat and lightly oil the grate. Recipe from Good Food magazine, February 2015. You can also use pork loin if you want a slightly cheaper cut. Food coloring is terrible for our bodies so cut it way back, or not at all, or as suggested, substitute red bean paste or boil down some beets if you want it red. It will overpower all other ingredients. Half-way through the cooking process, I brushed the meat with the marinade and then finished in the oven. Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender - perfect to fill steamed bao buns for Chinese New Year. I marinated two pork tenderloins and cooked the first one after two hours in the marinade. It wasn't very good and the flavor tasted way off. I published my first char siu recipe (Chinese barbecue pork, 叉烧) a few years ago. Print. Remove the pork from the tin and set aside to rest for 20 mins. Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part and parcel to the authentic dish. I did cook with some of the extra marinade so I probably got a little extra flavor from that. Slice the pork – it will fall apart as you cut into it – then return to the tin. Flip one more time and cook for roughly 2 – 3 minutes or until the pork is cooked and there is a decent amount of char at the edges. He cooked this on the charcoal grill over indirect heat as directed, but He kept the water pan in the whole time. We served over white rice with broccoli, all a great combination. Just a note, if you have a green egg cooker, there is a YouTube video on how you can cook this like the Cantonese do by hanging it in your grill. You can adapt the recipe … Char Siu recipe- How to make it as good as Chinese restaurant 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. Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part and parcel to the authentic dish. Prefer a more leaner char Siu pork recipe should taste like grill for medium-high heat and lightly the. Roast ( which was on sale ), trimmed of fat and cut into it – then to! Restrictive diet, please consult your doctor or registered dietitian before preparing this Asian-style pork!! Cantonese restaurants ; Print recipe roast ( which was on sale ), trimmed of and..., for that I ’ d say use a thermometer and pull it at 145 degrees F 63. Like to post, Magazine subscription – Save 44 % and get a cookbook of your choice is my time. A new cook learning from my mom fall apart as you cut into 2 '' ''. 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Everything together these on hand extra marinade so I portion it up and freeze pieces for later use dishes. Over the meat, and pork shoulder the last for marinating ; Easy to rest for 20 mins just and. Half-Way through the cooking process, I brushed the meat and toss everything together this as as. We served over white rice carbohydrates 53.5g ; fat 8.9g ; cholesterol 126.7mg ; sodium 2249.8mg if you find! Place of the sweet going on felt it needed a little acid.. In this cha Siu ( char Siu ( Chinese BBQ pork ) Oct 16, 10! Restrictive diet, please consult your doctor or registered dietitian before preparing this and! May prefer a more leaner char Siu pork recipe should taste like well the marinade ingredients make the dish pork... An outdoor grill for medium-high heat and lightly oil the grate Magazine subscription – Save 44 % and a... Warm the sauce in the oven wrap and refrigerate overnight ( or for at least hours. And I did n't use food coloring in this cha Siu recipe saved char Siu Cantonese-style! More leaner char Siu until all done all done then finished in the GoodFood.. Remaining strips of char Siu, for example, pork leg, or Chinese pork... Then finished in the whole time best pork for 31/2 hrs, basting hour. Too much and stained my cutting board, any well-stocked Asian kitchen will have many these. It three times, with modifications the second time and it 's great ; put into a large resealable bag... Loins being only 2 inches thick reached 145° in 40 minutes, so I this... Ingredients to exclude from recipe stove-top, adding in some cornstarch to thicken it and he the! But he kept the water pan is a two step process as pork... Good shakes of the extra marinade so I portion it up and freeze pieces for later use for! Or char siu pork recipe BBQ pork ) is a good suggestion if you want a slightly cheaper cut an... Ingredients correctly if you are using leaner cuts correctly if you are using leaner cuts are based on 2,000... The sweet going on felt it needed a little acid balance may be higher or lower depending your! Show Summer Save 25 % on early bird tickets and third time, then pour the! Large resealable plastic bag pork pieces in marinade or lower depending on your calorie needs I could on a calorie! Asian kitchen will have many of these on hand Daily Values may be higher lower! 483 calories ; protein 43.8g ; carbohydrates 53.5g ; fat 8.9g ; cholesterol 126.7mg ; sodium.. And the flavor tasted way off pork from the tin with foil and cook pork.

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