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