Best 4 Char Siu Pork Stir Fry Recipes

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• 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. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHAR SIU PORK CORN AND BOK CHOY STIR FRY

Steps:

• Heat 1 tabelspoon of oil in a wok and cook pork until browned all over, remove, set to one side.
• Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min's until onion softens, add soy, lime juice and carrot stir fry 1 minute.
• Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through.
• To Serve: Serve as is for a low carb meal or over rice.

CHAR SIU PORK STIR-FRY

Steps:

• Heat a wok over a high heat; add 1 teaspoon of oil and swirl it around the wok; cook the pork strips in batches for 1-2 minutes or until golden, adding a little more oil if necessary. Transfer to a large plate.
• Add the the green shallots, beans and snow peas to the wok and stir fry for 1 minute; add 2 tablespoons of water, cover the wok and cook for 1 minute; add the Char Siu sauce, the remaining tablespoon of water, the walnuts and the pork; toss until well combined and heated through; spoon the noodles or rice onto the serving plates; top with the stir-fry and serve immediately.

CHAR SIU

Steps:

• Place the pork shoulder in a resealable plastic bag. Whisk together the sugar, cooking wine, hoisin sauce, light soy sauce, peanut butter, red bean curd sauce, ginger, five-spice powder, dark soy sauce, red bean curd, garlic, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a medium bowl until combined. Strain 1/2 cup of the marinade into a bowl and stir in the honey. Cover the glaze and refrigerate.
• Meanwhile, pour the remaining marinade into the bag with the pork and "massage" the meat until it's completely coated. Seal the bag, pressing out as much of the air as possible, and refrigerate for 24 hours.
• Remove the pork from the refrigerator and let it come to room temperature, about 1 hour.
• When the pork is almost ready, preheat the oven to 300 degrees F with a rack in the center position. Line a rimmed baking sheet with 2 layers of aluminum foil and top with a wire rack. Generously spray the rack with nonstick cooking spray and set aside.
• Lay the pork slices on the prepared baking sheet with at least 1 inch between each slice, then pour 1/3 cup cold water into the baking sheet. Bake, rotating halfway, until the thickest part of the pork registers 145 degrees F on a meat (or instant-read) thermometer, about 55 minutes.
• Remove the pork from the oven and preheat the broiler on high until super hot.
• Flip the pork slices over and broil until the surface is dry, about 7 minutes. Brush the top of the slices with about half of the refrigerated glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Flip the pork slices over again and brush the top with the remaining glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Let rest for about 10 minutes. Cut into pieces, as desired.