Best 3 Chinese Barbeque Pork Char Siu Recipes
**Char siu**, also known as Chinese barbecue pork, is a popular Cantonese dish that's beloved for its sweet, savory, and smoky flavor. Traditionally made with pork shoulder or loin, char siu is marinated in a flavorful mixture of soy sauce, honey, Chinese rice wine, hoisin sauce, and various spices. This marinade not only tenderizes the meat but also infuses it with a complex and aromatic flavor profile. The pork is then roasted in a wood-fired oven or over charcoal until it's perfectly cooked, with a beautifully caramelized exterior and a juicy, tender interior. Char siu is often served as part of a meal, accompanied by rice, noodles, or vegetables, and can also be used as an ingredient in other dishes such as fried rice or congee.
This article provides two delicious recipes for char siu:
**1.** **Classic Char Siu**: This recipe takes you through the traditional method of making char siu using pork shoulder. The detailed instructions and helpful tips ensure that you achieve the perfect balance of flavors and textures.
**2.** **Easy Char Siu**: For those who prefer a simpler and quicker version, this recipe uses pork loin and a simplified marinade. It still delivers the signature char siu taste but with less prep time.
Both recipes include step-by-step instructions, a list of ingredients, and cooking times to guide you through the process effortlessly. Whether you are a seasoned cook or a beginner, these recipes will help you create a mouthwatering char siu that will impress your family and friends.
CHINESE BARBEQUE PORK (CHAR SIU)
In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 5h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
- Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
- Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
- Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
- Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
- Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
- Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g
CHAR SIU (CHINESE BARBEQUE PORK)
My favorite Chinese food ever! Chinese dark soy sauce is actually a key component. Serve with rice or noodles.
Provided by MelisaG
Categories World Cuisine Recipes Asian Chinese
Time P2DT1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
- Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
- Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
- Place pork belly on the wire rack, reserving marinade.
- Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
- Move oven rack to the top position and preheat the oven's broiler.
- Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 13 g, Cholesterol 61.7 mg, Fat 23.6 g, Fiber 0.4 g, Protein 21.1 g, SaturatedFat 7.7 g, Sodium 1808.7 mg, Sugar 10.1 g
CHAR SIU SO (CHINESE BARBEQUE PORK PASTRIES)
Char siu so are a dim sum classic, not to be confused with char siu bao, which are steamed buns. They have the same barbeque pork, but it's encased in flaky, sweet pastry and baked till golden.
Provided by shaweng
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine all-purpose flour, 4 1/2 tablespoons margarine, water, and confectioners' sugar in a large bowl; knead until a dough forms.
- Combine remaining 4 1/2 tablespoons margarine and cake flour in a separate bowl; knead until a dough forms.
- Wrap the cake flour dough around the all-purpose flour dough; roll out into a 8x16-inch sheet. Fold into 3 sections as you would an envelope. Roll into a log about 1-inch thick. Flatten to make a 4x31-inch strip; cut into 10 squares.
- Mix barbeque sauce and barbeque pork together in a bowl.
- Place 1 tablespoon of the mixture in the center of each square of dough. Brush edges of dough with egg yolk. Roll up dough, sealing the ends. Brush the top of each pastry with egg yolk; sprinkle sesame seeds on top. Transfer pastries to the prepared baking sheets.
- Bake in the preheated oven until crisp and golden, about 25 minutes.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 34.3 g, Cholesterol 51.7 mg, Fat 12.2 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 2.3 g, Sodium 402.4 mg, Sugar 8.2 g
Tips:
- To achieve the best flavor, use a combination of pork shoulder and belly. - For a more authentic char siu, marinate the pork for at least 8 hours, or overnight. - If you don't have time to marinate the pork overnight, you can quick-marinate it for at least 30 minutes. - Be sure to score the pork shoulder before marinating it. This will help the marinade penetrate the meat and give it more flavor. - When roasting the pork, place it on a wire rack set over a baking sheet. This will allow the air to circulate around the pork and help it cook evenly. - Baste the pork with the marinade every 15-20 minutes while it's roasting. This will help keep it moist and flavorful. - The pork is done cooking when it reaches an internal temperature of 145 degrees Fahrenheit. - Let the pork rest for at least 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat. ###Conclusion:
Char siu is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It's perfect for parties and gatherings, and it's also a great way to use up leftover pork. With a little planning and effort, you can easily make your own char siu at home. So what are you waiting for? Give this recipe a try today!
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