Best 6 Hoisin Glazed Char Siu Recipes

HOISIN-GLAZED PORK BOWL WITH VEGETABLES

Steps:

• In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
• Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated for up to 24 hours, or you can cook it right away.
• Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.) Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
• Remove from heat and pour remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145 degrees. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
• Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
• Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
• Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.

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).

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

HOISIN-GLAZED CHAR SIU

Steps:

• Cut the pork into 1/2 inch thick slices.
• Combine the marinade ingredients in a large bowl or zip lock bag. Add the pork and turn to coat. Cover and refrigerate for 4 hours or overnight.
• Preheat the oven to 350°F.
• Arrange the pork in a single layer on a rack over a large foil-lined baking sheet. Bake for 30 minutes. Turn the slices over and baste with the hoisin sauce. Continue baking until tender, 20 to 30 minutes, brushing occasionally with the hoisin sauce.

CHAR SIU

Steps:

• Cut the pork into long strips, 2 inches wide.
• Score each strip of meat with 3 or 4 shallow diagonal cuts for better absorption of the marinade.
• Make the marinade: Combine the hoisin sauce, soy sauce, sugar, rice, wine, oil and salt. Add the pork and turn to coat.
• Cover and refrigerate for 1 hour.
• Preheat the oven to 375°F.
• Remove the pork from the marinade; reserve the marinade and add it to the honey.
• Place the strips of pork on a wire rack in a baking pan.
• Pour water into the pan just below the level of the rack.
• Roast for 20 minutes.
• Turn the strips over, brush them with the honey marinade, and continue to roast until the pork is no longer pink when cut in the thickest part, about 20 minutes. Cut into slices and serve hot or cold.

HOISIN GLAZED PORK

Steps:

• Prepare grill.
• Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
• Slice pork lengthwise, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes before cutting.