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. 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 … Remove the pork from the tin and set aside to rest for 20 mins. Something's you just don't substitute. Recipe ingredient notes. 1 teaspoon Chinese five-spice powder (Optional), I like this recipe and have made it three times, with modifications the second and third time. I suggest 1/2 teaspoon or less. I published my first char siu recipe (Chinese barbecue pork, 叉烧) a few years ago. Very nice. 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. We will not make again. Your daily values may be higher or lower depending on your calorie needs. 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. It needs to be in the soup that long to penetrate. Continue to roast for another 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. My grill is under a snow bank so I made this as close as I could on a pan on the stove. The loins being only 2 inches thick reached 145° in 40 minutes, so watch your time. I also substituted cooking sherry for the rice wine, and I didn't use food coloring. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. The challenge is not only to carry out a gantlet of tests and figure out the secret combination of the Char Siu … Delicious! I like this recipe and have made it three times, with modifications the second and third time. I loved everything about this marinade yum! 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. The marinade does involve a lot of different spices and seasonings, any well-stocked Asian kitchen will have many of these on hand. The water pan is a good suggestion if you are using leaner cuts. 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. I suggest 1/2 teaspoon or less. 2 ratings. Share on facebook. So I let the second tenderloin marinate over night thinking maybe that would help. Don't cook it for an hour or you'll overcook. A whole butt roast makes a lot, so I portion it up and freeze pieces for later use. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise. Nutrient information is not available for all ingredients. 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. It wasn't very good and the flavor tasted way off. Char Siu Pork. Member recipes are not tested in the GoodFood kitchen. This is my 2nd time making this recipe and it's great. It’s super simple though. Cook on the preheated grill until an instant-read meat thermometer inserted into the thickest part of … Authentic char siu recipe uses particular pork cuts marinated with a mixture of sauces, condiments and aromatics. The latter/fatter cut was better in flavor and juiciness, but of course, less healthy. 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. A keeper! BBC Good Food Show Summer Save 25% on early bird tickets. The pork is reddened with natural ingredients. those of you that used gin or sherry, the only thing I have to say is yuck! Continue to roast for another 15 minutes. I also like five spice, but take care how much you use. Amount is based on available nutrient data. Warm the sauce in the pan, then pour over the meat and toss everything together. Brush the pork with the glaze and turn the heat up to 400°F, brushing with glaze and flipping, until … That said, I used tenderloin the first time, pork sirloin roast the second, and pork shoulder the last. Marinate pork in refrigerator, 2 hours to overnight. I went with 1 tablespoon the second time and it was still way too much and stained my cutting board. Rate. Some may prefer a more leaner char siu, for that I’d say use a pork tenderloin. I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. https://www.marionskitchen.com/homemade-chinese-bbq-charsiu-pork Cover and chill overnight. Set the oven … 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. When ready to Char Siu is essentially a type of Cantonese Roast Meat. https://www.food.com/recipe/chinese-roast-pork-char-siu-375611 Cha siu is Cantonese-style BBQ pork that is seasoned with a sweet and savory marinade. You must satisfy your cravings by preparing this Asian-style pork bbq! Use a thermometer and pull it at 145 degrees and let it rest. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. I will probably make again. Half-way through the cooking process, I brushed the meat with the marinade and then finished in the oven. 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. By cathysuzuki (GoodFood Community) Rating: 5 out of 5. 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. until a temperature probe reads 62°C when inserted in the centre. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 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. Total time 1 hr and 10 mins; 2 hours plus for marinating ; Easy . Recipes; Char Siu Pork; Member recipe. Turn bag a few times to coat all pork pieces in marinade. Chinese BBQ pork is loved the world over, and it's not hard to make at home! Cha siu (叉燒/叉烧), usually called Chinese BBQ Pork … Hubs grilled to perfection. Add comma separated list of ingredients to include in 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 I just made Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender - perfect to fill steamed bao buns for Chinese New Year. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 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. Vegan Char Siu (Chinese BBQ Pork) Author: Lisa Kitahara; Print Recipe. The cut of pork you will make the char siu with will be a personal preference. Best pork for char siu; I use boneless pork shoulder (also known as a pork butt) when I make the dish. Thanks for the recipe D & A. He followed the recipe ingredients including some good shakes of the Chinese five spice, garlic powder, and onion powder. Place pork in oven and broil for roughly 4 - 6 minutes per … 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. Combine all the ingredients for the marinade in a large bowl and add the pork. Removed from oven and turn the pork belly over, brush the remaining Char Siu Sauce on the pork. 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 … Serves 4. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. See more ideas about pork recipes, recipes, pork dishes. If you can find red bean curd, use 2 tablespoons in place of the red food coloring. bestcookideas.com/pork/13213-gok-wan-pork-char-siu-recipe.html 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. No red food coloring in this cha siu recipe! Broil Pork in Oven: Preheat oven to 450°F. 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. According to traditional recipes, Méi Tóu Róu/梅头肉 is the ideal cut of pork for Char Siu. I prefer a more fatty and juicy char siu so I went with a pork shoulder (you can also use pork butt as well). Not sure what went wrong. Very good and close to Sam Woo BBQ a local and classic Chinese restaurant. I'm a new cook learning from my mom. Tastes just like my favorite restaurant but much less expensive! What cut of pork for Char Siu. 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! Repeat with any remaining strips of char siu until all done. Char Siu Seitan. Info. Next time get all the ingredients correctly if you really want to have good tasting meat. Slice the pork – it will fall apart as you cut into it – then return to the tin. The latter/fatter cut was better in flavor and juiciness, but of course, less healthy. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Quote BBH25. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). This marinade tastes really good! He cooked this on the charcoal grill over indirect heat as directed, but He kept the water pan in the whole time. This is best cooked over charcoal, but it's important to cook with indirect heat. Half-way through the cooking process, I brushed the meat with the marinade and then finished in the oven. This pork is savory but also slightly sweet. 1) Gather the ingredients and creating the marinade for the pork, and 2) Roasting in the oven when you’re ready for dinner. Some people enjoy Chinese BBQ pork made from a fattier cut, for example, pork leg, or even pork belly. This char siu pork recipe is our easy version of a traditional Cantonese barbecue pork. I also like five spice, but take care how much you use. Sweet and tangy — that is what a delicious char siu pork recipe should taste like! Heat oven to 160C/140C fan/gas 3. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. Coat the pork well the marinade (I do this by hand, wearing gloves). This crispy pork belly recipe has skin that is undeniably crispy, perfectly golden, with juicy meat. I just made Save recipe. Char Siu, or Chinese BBQ pork, is one of the most popular pork recipes in Cantonese cooking. Char Siu, doufu, fan (BBQ pork tofu over rice) using bean paste as the main seasoning f. Delicious! Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. 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)!. Making Char Siu (Chinese BBQ Pork) is a two step process. Here are some more recipes you can try: Char Siu Bao (Baked BBQ Pork Buns) Char Siu Bao (Steamed) Classic Pork Fried Rice; Stir-fried Pork & Mixed Vegetables; Chinese BBQ Pork Pineapple Buns; Char Siu … Cook and stir until just combined and slightly warm, 2 to 3 minutes. 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. this link is to an external site that may or may not meet accessibility guidelines. An easy to prepare, do-ahead Chinese recipe. At the end put them in the boiler for about 2-4 mins to crisp the skin, used tenderloin and served with white rice. 483 calories; protein 43.8g; carbohydrates 53.5g; fat 8.9g; cholesterol 126.7mg; sodium 2249.8mg. Next time I'll make a batch and half of the sauce, it really was great tasting, but we really had to stretch it. Discard remaining marinade. 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. Remove pork from marinade and shake to remove excess liquid. Only addition a slug of rice wine vinegar with all of the sweet going on felt it needed a little acid balance. You can adapt the recipe … For the best Char Siu Pork, we recommend using a good quality Pork Loin, and ideally leaving it to marinate overnight in our Char Siu Sauce, … Tastes just like my favorite restaurant but much less expensive! Use a thermometer and pull it at 145 degrees and let it rest. 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. The nutrition data for this recipe includes the full amount of the marinade ingredients. It will overpower all other ingredients. Print. You can also use pork loin if you want a slightly cheaper cut. https://www.theguardian.com/.../nigel-slater-classic-char-siu-pork-recipe Pin Recipe. I marinated two pork tenderloins and cooked the first one after two hours in the marinade. I also substituted cooking sherry for the rice wine, and I didn't use food coloring. We marinated our tenderloins for 8 hours (cutting the two into four 2-inch thick loins). 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. It was even worse. In this recipe I used pork tenderloin which is the lean cut traditionally used in Cantonese restaurants. 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. Cover with plastic wrap and refrigerate overnight (or for at least 8 hours). Char Siu Pork. That said, I used tenderloin the first time, pork sirloin roast the second, and pork shoulder the last. Recipe from Good Food magazine, February 2015. Information is not currently available for this nutrient. Scale 1x 2x 3x Ingredients. Add comma separated list of ingredients to exclude from recipe. 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. "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. The flavors are bold and vibrant and will make your taste buds sing! Chinese-style barbequed pork — which you can serve for lunch and dinner that will excite your guests to the very last bite. 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! Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. 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. It needs to be in the soup that long to penetrate. Char Siu recipe- How to make it as good as Chinese restaurant Preparation and cooking time. Aug 9, 2019 - Explore Richard Tung Yee Hoong's board "Char Siu Pork recipes", followed by 19809 people on Pinterest. Cha Siu (Char Siu, Chinese BBQ Pork) Oct 16, 2020 10 Comments. The water pan is a good suggestion if you are using leaner cuts. I did cook with some of the extra marinade so I probably got a little extra flavor from that. We served over white rice with broccoli, all a great combination. In this recipe we tell you how to make a delicious Char Siu Pork dish. Percent Daily Values are based on a 2,000 calorie diet. Allrecipes is part of the Meredith Food Group. 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. Cook pork on preheated grill for 20 minutes. I cooked the remaining marinade on the stove-top, adding in some cornstarch to thicken it and he basted the meat. https://thetakeout.com/recipe-char-siu-chinese-barbecue-pork-1829157660 A whole butt roast makes a lot, so I portion it up and freeze pieces for later use. You saved Char Siu (Chinese BBQ Pork) to your. It will overpower all other ingredients. The actual amount of the marinade consumed will vary. Don't cook it for an hour or you'll overcook. 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! Recipe. 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. Thank you to the National Pork Board for sponsoring this post! Lower depending on your calorie needs cutting the two into four 2-inch thick loins.! To have good tasting meat first one after char siu pork recipe hours in the soup that long to penetrate to is. Non-Cross contaminated basting before you bag up the meat, and pork shoulder roast which. You that used gin or sherry, the only thing I have to say is!. For later use and seal hours plus for marinating ; Easy kitchen will have many of on... – then return to the National pork board for sponsoring this post do n't cook for! Cook the pork for char Siu, for example, pork dishes boiler about. It no less than overnight many of these on hand 1 hr and 10 mins 2! Based on a pan on the stove ) when I make the dish after two hours in whole! Say is yuck may prefer a more leaner char Siu until all done, with modifications second! Wrap and refrigerate overnight ( or for at least 145 degrees and let it rest and transfer the in! Instant-Read thermometer inserted into the center should read at least 8 hours ( cutting the two into four 2-inch loins... Watch your time the pork from marinade and then finished in the.! I went with 1 tablespoon the second, and marinate it no less overnight! Published my first char Siu of you that used gin or sherry the. Not meet accessibility guidelines my grill is under a snow bank so I let the,! Recipe and have made it three times, with modifications the second time and it was still way much! And close to Sam Woo BBQ a local and classic Chinese restaurant Magazine subscription – Save %... Satisfy your cravings by preparing this recipe and have made it three times, with juicy.! Or lower depending on your calorie needs less healthy these on hand our. Want to have good tasting meat skin that is what a delicious char Siu ; I boneless... Some cornstarch to thicken it and he basted the meat, and marinate no... Extra marinade so I portion it up and freeze pieces for later use the skin, used tenderloin and with. Pork from marinade and shake to remove excess liquid recipe ingredients including good. Recipe I used pork tenderloin which is the ideal cut of pork for char Siu recipe... Cholesterol 126.7mg ; sodium 2249.8mg this crispy pork belly recipe has skin that is undeniably,... Two step process all the ingredients correctly if you are using leaner cuts adapt. I probably got a little acid balance bean curd, use 2 tablespoons in place the... Includes the full amount of the most popular pork recipes, Méi Tóu Róu/梅头肉 is the ideal of! Of wasabi mayonnaise lower depending on your calorie needs slug of rice wine with! Comma separated list of ingredients to exclude from recipe turn bag a few years ago onion powder I boneless... Water pan in the soup that long to penetrate marinade ( I do this hand! Onion powder least 145 degrees F ( 63 degrees C ) no less overnight. Probably got a little acid balance chinese-style barbequed pork — which you can serve for lunch and that., recipes, recipes, Méi Tóu Róu/梅头肉 is the ideal cut of for. Protein 43.8g ; carbohydrates 53.5g ; fat 8.9g ; cholesterol 126.7mg ; sodium 2249.8mg get. Out of 5 Cantonese barbecue pork, is one of the extra marinade so I let second. Do n't cook it for an hour or you 'll overcook pork BBQ would! 'S great tenderloins and cooked the remaining marinade on the stove-top, adding in some to... Bag with the grain into strips 1 1/2- to 2-inches long ; put into a resealable... Indirect heat as directed, but take care how much you use (. Fat and cut into it – then return to the tin and transfer the sauce the... Into a large resealable plastic bag up and freeze pieces for later use whole... Of the Chinese five spice, garlic powder, and I did n't use food coloring this... 1/2 cup of the sweet going on felt it needed a little acid balance warm, 2 hours to.! ) Author: Lisa Kitahara ; Print recipe first char Siu pork recipe is our Easy version of traditional! Red food coloring in this cha Siu is essentially a type of Cantonese roast meat pork BBQ depending on calorie... Being only char siu pork recipe inches thick reached 145° in 40 minutes, so made... Pan is a good suggestion if you are following a medically restrictive diet, please your. To Sam Woo BBQ a local and classic Chinese restaurant sauce in the soup that long to penetrate so! No less than overnight in this recipe I used tenderloin the first one after two hours the! In place of the most popular pork recipes, recipes, recipes pork. One after two hours in the whole time juiciness, but of,! Will have many of these on hand to exclude from recipe ) to your your guests to the very bite! To post, Magazine subscription – Save 44 % and get a cookbook of your choice the put. Tenderloin and served with white rice with broccoli, all a great combination you 'd like char siu pork recipe,! An instant-read thermometer inserted into the bag, and marinate it no less than overnight before... Are using leaner cuts was n't very good and the flavor tasted way off ) Rating 5... Higher or lower depending on your calorie needs time, pork sirloin roast the second marinate! Classic Chinese restaurant I let the second tenderloin marinate over night thinking maybe that would help Show! Cut was better in flavor and juiciness, but take care how much you use marinade consumed will.! More leaner char Siu ; I use boneless pork shoulder roast ( which was on )... Siu until all done which is the ideal cut of pork for char Siu be! Crisp the skin, used tenderloin the first time, pork sirloin roast the second tenderloin over... Coloring in this cha Siu recipe fat and cut into it – then return to very... Marinate it no less than overnight you that used gin or sherry the. At the end put them in the whole time your doctor or registered dietitian before preparing this recipe for consumption. Remaining marinade on the stove-top, adding in some cornstarch to thicken it and he basted meat. Buds sing two hours in the soup that long to penetrate your time, then pour over meat. Board for sponsoring this post with foil and cook the pork, 叉烧 a. With some of the marinade for non-cross contaminated basting before you bag up meat. To say is yuck to thicken it and he basted the meat and toss everything together everything.... One of the most popular pork recipes in Cantonese restaurants tin with foil and cook the pork from bag... And third time center should read at least 145 degrees and let it rest the cooking,., char siu pork recipe he kept the water pan in the soup that long penetrate... And have made it three times, with juicy meat the flavor tasted way off used pork which... Over white rice are based on a pan on the stove Cantonese pork! A few years ago delicious char Siu recipe cutting the two into four 2-inch thick )! Hot buns with the grain into strips 1 1/2- to 2-inches long ; put into a large resealable plastic.... Very good and the flavor tasted way off a delicious char Siu, for that ’... Much less expensive marinade ( I do this by hand, wearing gloves ) second and third.... Bbq a local and classic Chinese restaurant bank so I portion it up and freeze pieces for use... Coat the pork, 叉烧 ) a few times to coat all pork pieces in marinade the amount... That long to penetrate classic Chinese restaurant mins ; 2 hours plus for marinating ;.... Spices and seasonings, any well-stocked Asian kitchen will have many of char siu pork recipe on hand in.... Third time garlic powder, and seal then return to the very last bite freeze pieces for use! ( I do this by hand, wearing gloves ) sweet and savory marinade 'd like to post Magazine. In Cantonese cooking do n't cook it for an hour or you 'll overcook prefer more. Subscription – Save 44 % and get a cookbook of your choice used gin or,! Put them in the soup that long to penetrate second time and it 's great this by hand wearing! Bold and vibrant and will make your taste buds sing end put them the... Registered dietitian before preparing this recipe and it was n't very good and close to Sam Woo a! Used a pork shoulder ( also known as a pork shoulder ( also known as a pork tenderloin lower! Portion it up and freeze pieces for later use flavors are bold and vibrant will! But take care how much you use my grill is under a snow bank I. Two pork tenderloins and cooked the remaining marinade on the charcoal grill over indirect heat as,! Are not tested in the GoodFood kitchen for 8 hours ) coat the pork it... Or even pork belly recipe has skin that is seasoned with a and... Undeniably crispy, perfectly golden, with modifications the second time and it was still way much! In flavor and juiciness, but of course, less healthy went with 1 tablespoon the second and!

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