Even still, we think the results are as close as you can get to restaurant style Chinese bbq pork with easy to find ingredients and basic cooking equipment! How to Make Our Easy Char Siu Pork Recipe Ingredients Process We also don’t use an open flame In our recipe. Our homemade version doesn’t involve skewering the strips of pork. Pork is the most common protein used, so when ‘char siu’ is mentioned it’s usually assumed to be pork, unless otherwise noted. This refers to the traditional method of roasting (or barbecuing) skewered strips of meat. The Chinese words Char siu literally translate to “fork roasted”. It’s the best snack or quick lunch on the go ever! What Does Char Siu Mean? Not only is char siu incredibly delicious, but it’s surprisingly easy to make at home! I love making a double batch and enjoying half over a few days incorporated into few different dishes like fried rice and noodles, then mincing up the rest to stuff into bao buns then freeze. It was always a special occasion sort of thing for my family and my love for Chinese BBQ pork started then and never left. We went to specifically pick up a huge tray of char siu pork and peking duck from our favorite spot, to enjoy with relatives. I remember when I was a kid, heading down to chinatown with my parents a few times a year. Article is written by Crystal Shi, the food editor of the Epoch Times.One of my favorite things to eat is Char Siu (Chinese BBQ Pork). Let it rest for about 10 minutes before slicing it into bite-size pieces to serve. Return the roasting pan to the middle rack of the oven and roast for a final 20 minutes.Īfter 20 minutes, remove the char siu from the oven. Flip the pork and brush the glaze on this side as well. Stir until dissolved, about 3 minutes.Īfter 30 minutes, remove the roasting pan from the oven and brush the glaze all over the pork. In the meantime, in a small saucepan over low heat, combine all ingredients for the glaze. Return the roasting pan to the middle rack of the oven and roast for another 30 minutes. Flip the pork and brush the marinade over this side, too. Brush the reserved marinade all over the pork. Transfer the roasting pan to the middle rack of the oven and roast for 30 minutes.Īfter 30 minutes, remove the roasting pan from the oven. Reserve the marinade in a bowl you’ll use it to baste the meat as it roasts. Remove the pork from the Ziploc bag and place it on the roasting rack. Line a roasting pan with aluminum foil (for easier clean-up) and place a roasting rack on top of the roasting pan. Remove the marinated pork from the fridge to allow it to come closer to room temperature while the oven preheats. Preheat the oven to 400 degrees F and position a baking rack in the middle of the oven. Transfer the bag to the fridge to marinate overnight, flipping it about halfway through. Distribute and rub the marinade all over the meat. Squeeze most of the air out of the Ziploc bag and seal it. Transfer pork to a large Ziploc bag and pour in the marinade. Whisk thoroughly, breaking up the bean curd, until mostly smooth. In a bowl, combine all the seasonings and ingredients for the marinade. This will tenderize the meat and help it develop deeper flavors while marinating. Use a fork to lightly stab the pork all over. Then, all that’s left to do is slice it up, lay the pieces on a bed of freshly steamed rice, and enjoy! Cantonese Char Siu RecipeĢ pieces fermented red bean curd, plus 2 tablespoons of the sauce from the jarĢ tablespoons chu hou paste (or substitute with hoisin sauce)Ģ tablespoons rose cooking wine (mei kuei lu chiew) (or substitute with rice wine or shaoxing wine)ġ stalk scallions, cut into 2-inch-pieces, lightly smashedġ bunch cilantro, cut into 2-inch-pieces, lightly smashedġ shallot, sliced into 1/4-inch pieces lengthwise, lightly smashed When it’s done, the meat will be perfectly tender and juicy on the inside and lacquered with a sticky-sweet glaze on the outside. The next day, you’ll roast the pork in the oven, basting it with the flavorful leftover marinade as it cooks. You’ll need to start the process a day in advance, so that the pork can marinate overnight. Char siu’s characteristic red tint traditionally comes from red yeast rice, but since it’s a bit difficult to find, I replaced it with fermented red bean curd, available at any Chinese supermarket. While you’re there, pick up a few other specialty ingredients as well: chu hou paste, rose cooking wine, and maltose.
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