Wow! By far the most straight forward ingredients list I have used for this and by far turned out the best! Remove pork from oven. It is a savory-sweet Cantonese barbecue sauce that is usually made by combining hoisin sauce, honey, soy sauce, Shaoxing wine (or another cooking wine), five-spice powder, and often molasses and/or maltose. Allow to rest for 10 minutes before slicing. Transfer out and brush some sesame oil on surface. (Note 5). The marinade is slightly adjusted to make it more suitable for chicken – mainly less sugar because there’s more surface area with chicken so I find the pork Char Siu marinade a bit too sweet and also easier to cook on the BBQ/stove without burning the marinade. The plus side is: A) We can eat triple what we normally do; and B) I can share the recipe with you. Thank you!!! Mix corn starch and water together, add to the filling. No trip to Chinatown is complete without taking home a container of Chinese BBQ pork. I prefer a simple sauce that will not overshadow the flavor of the barbecue pork. Turn over for 2-3 times during the marinating process. Some people also make this using pork belly but I find that too oily for my taste for this particular recipe. Just got back from the supermarket with more pork tenderloin……guess what I’m making. N x. ❤ Post surgery sleepy! I made this last night with extras for tonight! Place the pork and Marinade in a stain proof container or ziplock bag. While it makes the pork red, the small amount used doesn’t add any flavour. Join my free email list to receive THREE free cookbooks! Perfection!! I was really happy with this as this is my favourite food! Scotch fillet and shoulder are much easier to cook with – they require longer cook time to make the meat juicy which means incredible caramelisation which is what we WANT! Use the sauce on any meats and vegetables. No trip to Chinatown is complete without taking home a container of Chinese BBQ pork. This can be served as a side sauce or table sauce. Because the ribs are on the bone, they take slightly longer to cook––1 hour. That sight makes me weak in the knees, every. Mei Cai Kou Rou (Steamed Pork with Preserved Mustard), An Introduction to Chinese Vegetables: Leafy Green, An Introduction to Chinese Vegetables: Allium, Aromatics and Peppers, 600g pork butt (tenderloin and pork belly can also work), 1 tbsp. AMAZING! In addition, sometimes you see it as a protein option for Chinese Noodle Soup (slices of Char Siu are placed on top) and I’ve also seen it in Banh Mi (Vietnamese sandwich) – it’s AMAZING!! This Dozer update was from when I originally published this post in 2018 – when he tore his ACL and had to go in for knee surgery followed by months of recovery – happy to report he recovered 100% perfectly! 图片和文字未经授权，禁止转载和使用。, « Easy Spring Roll Wrappers (Egg Roll Wrappers). Add garlic and ginger and pour the Char Siu sauce over the meat or you can use a bag. Combine well. Your email address will not be published. ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. And re-brush the honey mixture on both sides again. doesn’t really matter which way you cut it, horizontal or straight down the middle (see in post for photos). Another recipe with flavors spot on! There’s char siu, whole roasted ducks, soy sauce chicken, five-spiced roast pork with the crunchiest skin imaginable. Cook the sauce mixture until it thickens; Let the sauce cool, then mix in the chopped char siu; Form the dough balls. We’ve tried pressure cooking the pork butt meat by submerging it in one cup of water in High Pressure for 18 minutes and Natural Release for 12 minutes.. Your email address will not be published. Some people like to make it with pork belly but I find it too fatty for my taste. If you have a thick piece of pork, cut in half horizontally to make two long, flat, thin pieces. We ate the pork with Chinese greens and my husband’s homemade shrimp dumpling soup. Line a tray with foil and place a rack on top (recommended but not critical). Stir and cook until the mixture starts to bubble up. I used to use pork tenderloin which is much leaner so you do need to be careful about overcooking, whilst still achieving that caramelisation – cook times for this cut are in the recipe notes. There is a famous sauce called Lee Kum Kee Char Siu sauce that is available internationally. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. At least 24 hours, but 48 hours is even better. 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. Originally published in May 2019. Remove pork from oven. * Percent Daily Values are based on a 2000 calorie diet. You saved our Chinese New Year celebrations! We wondered if it would cook in a smoker. Remove pork from the marinade, save Marinade. To rewarm sauce, microwave for 30 seconds at a time until it reaches room temperature. To see the original recipe, click here. Pork scotch fillet!! —Karen Naihe, Kamuela, Hawaii Required fields are marked *. Also called Chinese BBQ Pork, it’s finger licking good and you’re going to be shocked how easy it is to make the Char Siu sauce that’s used to marinade the pork.. Char Siu Pork – Chinese BBQ Pork. I let the pork marinate for 2 days and cooked it on low for 8 hours with the marinade and some added water. As for how to serve it, here’s a very typical meal set served at Chinese BBQ shops: slices of pork over rice with a side of steamed greens with sauce (this Steamed Chinese Greens with Oyster Sauce is similar), as pictured above. that there are some leftover slices, still coated in that gorgeous glaze. Grill the pork until cooked and charred. It’s tasty as is, in a bun or over rice. Here’s what you need for the Char Siu Sauce which is used to marinade the pork – all things you can get from everyday grocery stores: I finally managed to get a Chinese barbecue shop to tell me what cut of meat they use. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface. But you’ll thank me. Updated November 2020 with a sparkling new video and brand new photos! He has to stay overnight, so this afternoon I headed over to the vet to drop off his favourite toy and a whole bunch of food for the wonderful team at Mona Vale Veterinary Clinic. Add in char siu, soy sauce, oyster sauce, sugar, sesame oil and red food color, if using. Red food colouring to stain the pork red. Roast again on middle track for another 10 minutes. Do you have a recipe for that? This Chinese Chicken is the chicken version of Chinese Barbecue Pork. Making the char siu filling is super simple. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Cut roasted port into 1/2 inch cubes. Slow Roasted Brown Sugar Garlic Butter Pork, 12 Minute Thai Chicken Peanut Noodles (mince), Cooked in the oven instead of over coals; and. Any thoughts? I tie my tenderloin with butcher string and hang it from a top rack in the oven using pieces of a wire coat hanger. So easy to put together and marinated for the full 48 hours. You May Also Like. The Asian influence here in the Hawaiian islands inspired my char siu recipe. I’ve only used the pork tenderloin (easiest to find), and the last time I made it I had to beat my eldest son away from it or there wouldn’t have been any left!! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. The flavor is AMAZING! Stir fry for 1-2 minutes and add salt to taste. Place pork on rack. I also add a drip pan under it and incorporate the drippings into the sauce. Cool down for 3-4 minutes and cut into slices. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights. Add the onion and stir-fry for a minute. Very good! – Nagi xx. At my favorite Chinese restaurant, they will serve this with the main entree alongside the fried rice. You can use it to simplify your cooking. Wahoo, I’m so glad you loved it Gillie! I totally caked on the honey towards the end and used the grill setting on the oven to get the charring. I water roux method, which gives them a pillow soft texture even after … Not 30 minutes ago, the vet called to assure me he’s doing just fine and sent me this photo. Just one bite, and you’ll be thanking me profusely for making this a big-batch recipe. Single. For char siu, which is made with boneless pork shoulder, the meat is roasted in the oven for 50 minutes. #Shameless. After it was finished, reduced the sauce as directed and shredded the pork (not traditional, I know, but I was feeling lazy). This recipe uses plenty of fresh herbs and a rich sauce to bring you the best pork chow mein (fried noodles) in 30 minutes. Cooking this tonight . Sticky, crimson red Char Siu Pork – just like you get from the Chinese Barbecue meat shops! I’ve tried several Char Siu recipes, that were……ok. ... olive oil, olives, and sweet bell peppers. If it’s not that thick, just cut it straight down the middle, Char Siu, char siu pork, char siu sauce, Chinese BBQ Pork, I love hearing how you went with my recipes! My husband and I thought it was fantastic! Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Usually pork butt is recommended for char siu as it has the perfect lean and fat ratio and is quite tender. Log in. Baste then roast for a further 30 minutes. … Char Siu Pork. If you read the ingredient label on the bottom of your hoisin sauce, you can find red yeast powder. Also known as Pork Neck, Pork Collar or Pork Neck Collar, this is an excellent cut of pork which is ideal for both quick cooking (such as pan seared pork chops) and slow cooking (such as this Slow Roasted Brown Sugar Garlic Butter Pork). Thank you! It’s calls for a trip to the Asian store and you’ll have to hunt deep into the dark corners to find it. If you have been to Chinatown, I am sure you have seen glistening and perfectly roasted meats such as Chinese roast pork (siu yuk), chicken and duck hanging in front of the Chinese BBQ restaurants.. BBQ pork belly char siu is the epitome of Cantonese BBQ. OK, that’s a blatant lie. Notify me via e-mail if anyone answers my comment. View Recipe: Slow Cooker Char Siu Pork Roast ... cut that cooks to tender perfection over the long, slow cook time. This is a Chinese BBQ Shop takeout favourite – “BBQ Pork Lunch!”, Char Siu Pork is also used in a handful of Chinese dishes, such as. Chinese cooking wine or rose wine. Also called Chinese BBQ Pork, it’s finger licking good and you’re going to be shocked how easy it is to make the Char Siu sauce that’s used to marinade the pork. The marinade for these oven baked ribs is almost exactly the same as the marinade for our char siu recipe. If you do not eat pork, substitute it with chicken breast to make char siu chicken. Step 2 – Prepare the Char Siu marinade. . Remove from heat. Time. But I decided to give it one more try, and it was a no brainer to try yours. Before baking, add around ½ tablespoon of warm water and ½ tablespoon of char siu sauce with 1 tablespoon of honey. Now that your dough is rested and ready, it’s time to divide it into small dough balls for the buns. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Pre-heat oven to 200-degree C (around 400-degree F). Meat should be tender but not falling apart, like with pulled pork. No matter how it is served, if made RIGHT, it can easily be my favorite part of the meal. My husband actually bought red bean curd so I added this in. And because I have no other use for red bean curds, I started making it using red food colouring instead and found the end result was exactly the same both in flavour and visual. Wanted to be sure I added a five star rating . The darn traffic lights! If you use tenderloin, use higher heat and bake for a shorter time as it can turn dry quickly due to lack of fat content. Honey, Lime & Sriracha Chicken Skewers; Thai Red Curry Chicken; Asian BBQ Chicken; Char Siu Chicken The Char Siu sauce in this recipe is a very basic one. Sticky, crimson red Char Siu Pork – just like you get from the Chinese Barbecue meat shops! Flip the chicken, apply Char Siu sauce again on the other side and bake for another 3 minutes. Cheers from Victoria, OMG, to die for! I use the marinade in this recipe more frequently than the authentic version because I can get all the ingredients at the supermarket and it has a slightly more intense flavour – makes up for absence of charcoal in this home version. Breaking out into a sweat with a furrowed brow, throwing ingredients into a bowl and taste testing along the way to try and match the traditional and authentic restaurant quality Char Siu sauce, I finally did it. The cooking process is also very similar. Char Siu is simple to make, it just calls for patience to let the pork marinade to infuse with flavour and make the pork stained red! Dozer went in for his ACL surgery this morning. In another mixing bowl, whisk together all the Kung Pao sauce ingredients (soy sauce, vinegar, cooking wine, sugar, chicken bouillon powder, white pepper, cornstarch, and water). I made this recipe but in the slow-cooker instead of roasting it. xx. In addition to accompanying the Chinese diaspora, a variation of shaomai also appears in Japan (焼売, … And I am yet to manage the drive all the way home without sneaking in a little taste test (or two…or three). Results: The Char Siu meat was moist. No change to recipe – I wouldn’t dare! To the sauce, I added more red curry paste and lots of fresh lime juice to brighten the flavor — otherwise, it was just too rich for my taste. If they were GREEN all the way home, then I wouldn’t have a chance to do that! If you ever tasted Char Siu, you will love the well-balanced sweet and savory taste. Bring to a boil on high heat; reduce heat to medium-high. Please do not use only images without prior permission. 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. So I use hoisin sauce as the main coloring agent. Be sure to baste generously, slathering / dabbing the marinade on – it’s the key to get a really great sticky surface! Meanwhile, pour reserved marinade in a saucepan. Punch down the dough and knead a few times The quantities are adjusted for the amount of dough in this recipe. , just all purpose (or more light soy) (Note 1), pork scotch fillet (aka collar neck, pork neck) OR pork shoulder, Cut pork in half to make two long strips. In a medium mixing bowl, stir to combine chicken, soy sauce, cooking wine, cornstarch, and olive oil.Cover and set the chicken aside, allowing it to marinate for at least 10 minutes. Cook’s note. Hungry for more? Mix Extra Honey into marinade. Keep in fridge for 24 to 48 hours. Bring to simmer over medium high and cook for 2 minutes until syrupy. Tag me on Instagram at. Pillow soft baked char siu buns with homemade char siu. We’ve done 3 separate tests before we were satisfied with the results in converting our recipe for the Instant Pot Electric Pressure Cooker.. First Test. It’s traditionally served with a sweet soy sauce to spoon over that we can’t get right. Everybody loves Chinese restaurant "BBQ" ribs. Hi Kristen, if I don’t specify, then it’s the same for all oven types N x, Thank you, Nagi! Remove the chicken from the oven and generously apply the Char Siu sauce over each piece with a silicone brush and place back in the oven for another 3 minutes. Use the back of a metal spoon to break up the rice. Serve on the side. And look!!! Oh yes~ Siu Mei is my weakness…from Siu yuk 燒肉 (Roasted Pork) to Char siu 叉燒 (BBQ Pork) to Siu ngo 燒鵝 (Roasted Goose) to Soy Sauce Chicken 豉油雞… I just want them all!! If charring too quickly, cover with foil. Place the pork on grill and with a layered baking tray. BEST Char Siu Sauce Recipe Whip up a batch of this delicious and versatile sauce in less than 10 minutes and then use it on your pork, chicken, seafood, rice, noodles, in your stir-fries, and more! Brush the honey water on both sides. The food served at these take-out meat counters are known as siu mei 燒味, and they’re served over rice, noodles, or wonton soup as the go-to … Where there’s a will, there’s a way, and we both know I would be hooning over the Harbour Bridge, holding the steering wheel with one hand and rummaging around in the plastic carry bag with the other, blindly trying to feel my way to the barbecue pork container.. This Char Siu Pork recipe makes quite a lot because the standard size of pork scotch fillet roasts is around 1.2 – 1.5kg/2.4-3lb. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum). You just need to cook clever and get creative! Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Thank you! Char Siu Pork is also terrific made with pork shoulder – I’d say just as good. All images & content are copyright protected. This easy char siu chicken recipe comes from one of my favorite cookbooks of the year, Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen. Dab marinade all over, then turn. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. We make it often so we have leftovers to add to fried rice, ramen and salads. Your email address will not be published. There are two things in this recipe that I do differently to traditional Char Siu to make this easier but still yield an excellent end result that tastes like store bought: Authentic Char Siu gets the red colour from a speciality ingredient called fermented red bean curds which is red. Place on middle track and back for 10 minutes. Make the char siu filing. For the char siu bao filling: Heat the oil in a wok over medium high heat. My husband has been trying to master charsiu and after trying it many times he thinks your recipe is the best!! Thanks for the amazing recipe Nagi. Nguyen writes, “Savory-sweet and garlicky Chinese barbecued pork, called char siu in Cantonese and xá xíu in Vietnamese, is hard to resist. Just wondering generally if you don’t specify a fan forced oven temp – like with this recipe, does it mean you are using convectional oven ( no fan)? Here's a simple recipe for making Chinatown char siu ribs at home on your grill or in the oven featuring a flavorful marinade. The flavors are bold and vibrant and will make your taste buds sing! Char Siu pork is important ingredient for many other recipes including Egg Foo Yong, steamed char siu bao and this is another popular baked version. Add some hot water to the red yeast rice. 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. Add ribs to bag and mix until evenly coated. Char siu sauce is used to marinate the pork. If you want to hardening the surface, move the grill to up track and roast for another 2 minutes. Shumai (simplified Chinese: 烧卖; traditional Chinese: 燒賣; pinyin: shāomài; Jyutping: siu1 maai2; Cantonese Yale: sÄ«umáai) is a type of traditional Chinese dumpling, originating from Hohhot.In Cantonese cuisine, it is usually served as a dim sum snack.