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