char siu

Char Siu - Chinese BBQ Pork หมูแดง

2 lb pork shoulder roast

2 Tbsp soy sauce

2 Tbsp hoisin sauce

red bean curd + 1 Tbsp liquid

1 Tbsp five spice powder

2 Tbsp honey

2 Tbsp Chinese cooking wine, optional

white pepper

1 tsp sesame oil, optional

2 cloves garlic, finely grated or mashed

2-3 tsp red bean curd liquid

Cut the pork roast, along the direction of the meat&#8217;s grain, into long strips no larger than 2-inch thick. You can trim off big chunks of fat but don&#8217;t trim off too much.

In a small mixing bowl, mash the red bean curd until there are no more big chunks. Add all remaining ingredients (except for the glaze ingredients) and whisk until combined.

Pour the marinade over the pork and make sure all pieces are coated. Marinate in the fridge for 24-48 hours (do not do less than this!), turning the pork half way through to ensure even distribution of marinade.

When ready to roast, preheat the oven at 375°F/190°C convection (if your oven has a fan) or 400°F/200°C regular (no fan).

Line a baking sheet with foil then put a roasting rack on it. Place the pork on the rack. Roast for 15 minutes.

While the pork is roasting, combine the honey and the red bean curd liquid (or cooked leftover marinade) to make the glaze.

Remove the pork after 15 minutes, brush the glaze on it (don&#8217;t worry about the bottom side), then put it back for another 5-7 minutes or until the glaze has dried onto the pork.

Remove the pork and glaze again, then put it back in the oven for another 5-7 minutes.

Glaze the pork again (you should glaze a total of 3 times), then roast until the pork is done. If using a thermometer, the internal temp should reach 155°F before removing from the oven.

If the pork has not browned or charred to your liking at this point, you can switch the oven to &#8220;broil&#8221; and broil the pork on the top rack, with the oven door open, for a few minutes to get some charring.

Let the pork rest for 10-15 minutes before slicing and eating. Enjoy!

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Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!

Char Siu (Chinese BBQ Pork)

pork shoulder/pork butt ((select a piece with some good fat on it))

white sugar

salt

½ teaspoon five spice powder

sesame oil

Shaoxing rice wine

soy sauce

hoisin sauce

molasses

red food coloring ((optional))

garlic

water

Cut the pork into long strips or chunks about 3 inches thick. Don’t trim any excess fat, as it will render off and add flavor.

Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).

Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.

Preheat your oven to the highest setting (475-550 degrees F or 250-290 degrees C) with a rack positioned in the upper third of the oven. It&#039;s amazing how oven temperatures vary so be sure to check your char siu after the first few minutes of roasting and adjust your oven temperature accordingly.

Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.

Transfer the pork to your preheated oven and roast for 25 minutes. After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes.

Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous––you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. This will be the sauce you’ll use for basting the pork.

After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.

By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. https://thewoksoflife.com/how-to/chinese-cooking-tools/#meat-thermometer

Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!

https://content.jwplatform.com/videos/izmnSj7l.mp4

Char Siu - Chinese BBQ Pork

Long summer days call for a speedy dinner. Caramelised pork and crunchy noodles, with a big hit of lime and chilli, make this a winner.

Sticky pork and crispy noodle salad

peanut oil

onion,

pork mince

garlic cloves, crushed

tbs ginger

(60 milliliters) char siu sauce

tsp Chinese five spice powder

(80 milliliters) Chinese rice wine (shaohsing)

packet Chang’s fried noodles

Chopped long red chilli, toasted

coriander

chives and lime cheeks,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it&#039;s juicy on the inside with the most incredible sticky glaze, this is finger licking&#039; good! Chicken version here.

Char Siu Pork - Chinese Bbq Pork

tbsp brown sugar ((white also ok))

honey

tbsp light soy sauce (,

tsp Chinese five spice powder ((Note 2))

tbsp oil ((vegetable

tsp red food colouring (, optional (Note 4))

pork

Honey

Char Siu Pork - Chinese BBQ Pork

Cut pork in half to make two long strips. (Note 5)

Mix Marinade ingredients in a bowl.

Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).

Marinade pork:

Preheat oven to 160C/320F.

Line a tray with foil and place a rack on top (recommended but not critical).

Remove pork from the marinade, save Marinade. Place pork on rack.

Roast for 30 minutes.

Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.

Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.

Serve with rice and steamed Chinese greens. See notes for more uses!

To Roast:

The best Char Siu recipe with perfect Cantonese BBQ char siu pork and sweet char siu sauce . An authentic recipe that tastes just like Chinatown restaurants!

Char Siu (The Best Recipe)

lb skinless pork belly,

red bean curd (see Notes)

Chinese Shaoxing wine

oyster sauce

five-spice powder

white pepper powder

oz sugar (100 g or 8 1/2 tablespoons)

Get a big bowl, mix all the Char...

Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.

The next day, heat the oven to 400...

The next day, heat the oven to 400 degrees F (200 degrees C).

Place the pork belly on a wire rack...

Place the pork belly on a wire rack or in a pan lined with aluminum foil. Roast for 15 minutes.

Removed from oven and turn the pork belly...

Removed from oven and turn the pork belly over, brush the remaining Char Siu Sauce on the pork. Continue to roast for another 15 minutes.

Set the oven to Broil and broil each...

Set the oven to Broil and broil each side of the pork belly for about 1 min, until each side become nicely charred. The char siu will look dark in color, it's normal.

You may heat up the remaining Char Siu...

You may heat up the remaining Char Siu Sauce and bring to a simmer. Set aside.

Slice the char siu into thin and bite-size...

Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice and the remaining Char Siu Sauce.

https://mediavine-res.cloudinary.com/video/upload/amjkhvbwcdrdgwfd3wdk.mp4

Char Siu

These oven baked ribs are made with a Chinese BBQ Pork (Char Siu) marinade. It&#x27;s better than any BBQ sauce you&#x27;ve ever tasted. The ribs cook in just 1 hour!

Char Siu-Style Oven Baked Ribs

baby back ribs ((1.4 kg))

sugar ((50 grams))

five spice powder

shaoxing wine

garlic ((finely minced))

Rinse the ribs and thoroughly pat them dry with paper towels. Mix the rest of the ingredients in a bowl to make the marinade.

Reserve about ⅓ of the marinade, and rub the ribs with the rest of it. Allow the ribs to marinate for at least 2 hours. For best results, allow to marinate overnight. 

Preheat your oven to 400 degrees, and put the ribs on a rack resting on a baking sheet. Pour 1 cup water into the pan, and transfer to the oven. Roast for 30 minutes.

Remove the ribs from the oven and baste with the marinade. Return to the oven and roast for another 30 minutes.

Allow the ribs to rest for 5 minutes. Slice and serve!

The Char Siu recipe that you can make it at home which is as good as the Chinese restaurant.

Char Siu recipe

g red yeast rice

Shaoxing wine

garlic, slivered

ginger,

Cut the pork across the grain into 5cm...

Cut the pork across the grain into 5cm long strips.

Soak the red yeast rice for half an...

Soak the red yeast rice for half an hour or until soft with the wine and light soy sauce.

Break the rice grains with the back of...

Break the rice grains with the back of a spoon to release the color. Filter.

Add the filtered mixture to oyster sauce, honey...

Add the filtered mixture to oyster sauce, honey and five spice powder.

Keep the pork, the sauce, ginger, and garlic...

Keep the pork, the sauce, ginger, and garlic in a zip bag or a bowl. Marinate for one day in the refrigerator.

Put the pork on the metal rack. Place...

Put the pork on the metal rack. Place an aluminum foil on the drip pan.

Brush the pork with the basting sauce, Roast...

Brush the pork with the basting sauce, Roast at 220°C / 428°F for ten minutes. Remove the pork and apply the basting sauce again. Overturned the pork and grill for another ten minutes.

Move the pork closer to the top heating...

Move the pork closer to the top heating element for another ten minutes.

Remove from the oven.

Set aside until it is no longer hot,...

Set aside until it is no longer hot, Slice and serve.

https://mediavine-res.cloudinary.com/video/upload/tjorwfjpftjui3fmmrtm.mp4

Char Siu recipe- How to make it as good as Chinese restaurant

Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu.

Char Siu Sauce Recipe | Sauced

dry sherry

Chinese five spice powder

In a small bowl, mix together Hoisin sauce, honey, soy sauce, sherry, and five spice powder.

Learn how to make the perfect, juicy, tender char siu, a classic Cantonese favorite!

Char Siu (叉燒) - Chinese BBQ Pork

lb pork shoulder

tbsp garlic salt

tbsp brown sugar

tbsp oyster sauce

tbsp light soy sauce

tbsp red wine

tbsp Shaoxing wine

bean curd

tsp five spice powder

tbsp honey

0.25 tsp red food coloring

Prepare & poke meat

We'll cut our pork shoulder into long slices, roughly about 1 inch thick. 

Prepare marinade

Marinate pork

Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we’ll push all the air out of the bag and seal it. 

Prepare char siu for oven

Repeat several cycles of cooking and basting char siu

Now, we’ll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water. 

Final touches, let cool, cut & enjoy!

Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

https://www.youtube.com/watch?v=zkCoAKTbHpQ&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2

Flavourful marinated pork with a sweet-salty glaze, roasted to perfection. It's a classic Chinese BBQ that can be served with rice or noodles. (Prep time above doesn't include 24-48 hr marinating time.)

Cut the pork roast, along the direction of the meat's grain, into long strips no larger than 2-inch thick. You can trim off big chunks of fat but don't trim off too much.

Remove the pork after 15 minutes, brush the glaze on it (don't worry about the bottom side), then put it back for another 5-7 minutes or until the glaze has dried onto the pork.

If the pork has not browned or charred to your liking at this point, you can switch the oven to "broil" and broil the pork on the top rack, with the oven door open, for a few minutes to get some charring.

Let the pork rest for 10-15 minutes before slicing and eating. Enjoy!

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Pai, I have made so many of your recipes and every single one was a success. This was delicious and so easy to make! Thanks for being such a great teacher!

Delicious and very easy to make. Leftovers go well with garlic noodles.

This is simply great, and FYI, I am from Hong Kong, isn't that convincing enough?

https://content.jwplatform.com/videos/Wyb5u6rQ.mp4

Chinese BBQ Pork Recipe - Char Siu Chinese Recipe.mp4

If you love a juicy, sweet &amp; sticky char siu (Chinese BBQ Pork), try this easy recipe! Delicious char siu is achievable at home in an oven or on a grill!

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