cantonese bbq pork

Cantonese Style BBQ Pork over Rice (Char Siu with Rice)

pork butt

garlic ((finely chopped))

vegetable oil

honey

rice

maltose

hoisin sauce

soy sauce

Chinese rose wine

white pepper

five-spice powder

sesame oil

red food coloring ((optional))

sugar

water

ginger

onion

garlic ((peeled and smashed) (optional))

shallot

In a small saucepan, combine all BBQ sauce ingredients. Heat over medium-low heat. Stir and cook until the sauce is slightly thickened, about 5 minutes. Remove from heat. Pour about 1/3 cup to a small bowl and keep the rest in the saucepan. Set aside both to cool slightly.

In the meantime, work on the pork, trim off some the fat if needed, but don’t trim it all. Cut the pork into 4 - 5 (¾-inch thick) strips. Place them in the deep-dish plate or glass container. Add the garlic and then pour in the BBQ sauce from the saucepan. Rub all sides of the pork strips with the marinade and garlic. Best to place them flat in a single layer. Cover the plate with double layers of plastic wraps (so the smell doesn&#039;t get out to the fridge too much) and marinate for 24 hours.

For the BBQ sauce in the bowl, add 1 tablespoon vegetable oil and 1 tablespoon honey. Mix well. Cover with plastic wrap and keep in the fridge.

24 hours later, preheat the oven to 375˚F (190˚C). Line a rimmed baking sheet with aluminum foil, then top with a rack. If you don&#039;t have a rack, just it do on the baking sheet.

For the sweet soy sauce, in a small bowl, combine soy sauce, dark soy sauce, sugar, sesame oil and water.

In a small saucepan over medium-high heat, heat the pan and add the vegetable oil. Add the ginger, green onion, garlic, and shallot if using. Cook until slightly browned. Turn the heat to medium. Add the soy sauce mixture. Bring to a boil and reduce to simmer. Remove the ginger, green onion, garlic and shallot. Taste and adjust seasoning if needed. Turn off the heat.

Back to the pork, wipe off most of the sauce and garlic with your hands. Place the pork on the prepared baking sheet. Baked in the oven for 5 minutes. Brush the pork with a layer of BBQ sauce (the one in the fridge). Continue to cook for another 10 minutes. Brush the pork once more with the BBQ sauce. Turn the heat up to 425˚F (220˚C) and cook for another 12 – 18 minutes or until the pork is cooked through and a little charred on some edges. Transfer the pork to a cutting board and rest for 3 minutes.

Meanwhile, place the hot rice on 2 servings plates. Spoon about 2 tablespoons of sweet soy sauce over each plate of rice.

Slice the pork into ¼ – ½-inch thick. Place over rice and serve immediately. Transfer the leftover sweet soy sauce to a small bowl and serve along with the dish.

Cantonese Silky Eggs with Char Siu

white rice

g char siu (Cantonese BBQ pork)

eggs, beaten

cornstarch + 1 tsp water

tsp white pepper powder

green onions

Beat three eggs in a bowl, then mix in white pepper powder and a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Add in chopped green onions and leftover char siu to the egg mixture.

Heat oil in a wok or frying pan over high heat. Pour the egg and char siu mixture into the pan. Let it sit for 5 seconds until the edges of the egg start to cook. Then gently use a spatula to push the eggs from the edges toward the centre, allowing the raw egg to flow into the spaces and cook.

Cook until the eggs reach your desired consistency (soft and silky is ideal).

Remove from the pan and serve immediately over steamed rice.

This recipe makes 1 1/2 to 2 pounds cha siu.

Cha Siu (Chinese BBQ Pork)

boneless pork shoulder/butt roast ((see note))

soy sauce (optional)

hoisin sauce (can sub with oyster sauce)

rice cooking wine

paprika

salt

ginger (sliced)

scallions

garlic (sliced)

large half sheet baking pan (13” x 18”, can use a larger pan)

aluminum foil

stainless steel steaming racks (ideally about 2” tall)

stainless steel cooling rack (about 12” x 17”, make

brush

If there is a thick layer fat on the outside side of the piece of pork shoulder, trim that off. Next, if your piece of pork shoulder comes on the bone, slice the meat from the bone. You’ll likely end up with several pieces of pork that are not uniform in shape. If you have one large piece of meat that is wider than 4 inches, slice that in half. Also, the pork shouldn’t be much thicker than 1 1/2 inches.

Place all the pieces of pork into a bowl.

Prepare the Pork

In a bowl, mix the soy sauce, dark soy sauce, sugar, hoisin sauce, rice cooking wine, paprika, and salt. Pour the marinade over the pork. 

Transfer the ginger, scallions, and garlic into the bowl with the meat. Use your hands to mix everything together. 

Cover the bowl and let the pork marinate for 6 to 8 hours or overnight. If you are marinating the pork during the day, mix the pork every few hours to ensure the pork is evenly coated with the marinade. If you marinate the pork overnight, mix the meat in the morning and once more right before you roast the meat. 

Marinate the Pork

Preheat the oven to 350ºF. Position an oven rack into the center position. 

Line a large baking sheet with aluminum foil. Place the 2 steaming racks onto the lined baking sheet. Then, place the cooling rack on top.

Carefully lay the marinated pieces of pork on the cooling rack. Make sure that there aren’t any pieces of scallions or garlic stuck onto the pork. Also, make sure there’s at least an inch of space between each piece of meat. 

Carefully transfer the sheet pan into the oven and roast the meat for 20 minutes. 

While the pork is roasting, pour the leftover marinade (including the scallions, ginger, and garlic) into a saucepan. Cover the saucepan and bring the marinade to a boil. Reduce the heat to medium-low and simmer the marinade for another 2 minutes. Pour the leftover liquid marinade into a bowl. There should be about 3 tablespoons of the marinade.

Measure 1 tablespoon of the marinade and pour it into a separate bowl. Mix it with 2 tablespoons of honey. 

Using oven mitts, remove the sheet pan from the oven. Brush the tops of the meat with the marinade (not the honey marinade mixture). Return the meat to the oven and bake for another 10 minutes.

Take the sheet pan out of the oven and flip all the pieces of pork over. This time, brush the honey marinade mixture over the meat. Return the meat to the oven and bake for another 10 minutes. 

Take the cha siu out of the oven and check the temperature of the pork. You want the pork to be somewhere between 155ºF to 160ºF. If your pieces of pork are thicker, you’ll probably need to roast the meat for another 5 to 8 minutes. 

Once the cha siu reaches the appropriate internal temperature, turn off the oven and remove the pan. Flip over the pieces of cha siu and let the meat rest for a few minutes outside the oven. Brush any remaining honey marinade mixture over the meat. 

Slice up the cha siu and serve it with jasmine rice. The cha siu also goes well with my Chinese garlic cucumber salad and Chinese garlic green beans. 

Roast the Pork

You definitely can. I make a big batch of cha sui and freeze it in vacuum bags in amounts sized for fried rice. Love me some bbq pork fried rice!! My son is allergic to corn, so if I make it myself, I know there's no corn syrup on any of the ingredients.

I tried KBBQ before but never cooked anything in Chinese BBQ style, I am giving this a go this weekend for sure.

I'm a Cantonese and I would say this is authentic!

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