Char Siu Cantonese Roast Pork Recipes

CHAR SIU (CHINESE BBQ PORK, 叉烧肉)

Steps:

• (Optional) If you're using pork loin, cut the pork along the grain, into 2 strips about 2" (6 cm) wide and 1"(3 cm) thick. Skip this step if using tenderloin.
• Prepare the marinade and the glaze the day before you cook.

CHAR SIU PORK - CHINESE BBQ PORK

Steps:

• Cut pork in half to make two long strips. (Note 5)
• Mix Marinade ingredients in a bowl.
• Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
• Preheat oven to 160C/320F.
• Line a tray with foil and place a rack on top (recommended but not critical).
• Remove pork from the marinade, save Marinade. Place pork on rack.
• Roast for 30 minutes.
• Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
• Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
• Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
• Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
• Serve with rice and steamed Chinese greens. See notes for more uses!

CHAR SIU (CANTONESE ROAST PORK)

Steps:

• 1. Divide the pork into 4 strips. Leave any fat on, because it is delicately succulent when roasted.
• 2. MARINADE: In a large bowl mix together the sauces, sugar, wine or sherry and salt. Put pork in an let marinade for 4 hours, turning every 30 minutes.
• 3. Preheat oven to 375-degrees. Place the strips side by side on a wire rack in the top third of the oven with a tray of water beneath to catch juices. (Prevents burning of juices and keeps pork moist)
• 4. Roast for 25-30 minutes, at the end of that time the pork should reddish brown on top. Remove from oven and dip each piece back in marinade and return to oven with the bottom side up.
• 5. Lower oven temperature to 350-degrees and continue to roast for another 25-30 minutes. Insert a chopstick into thickest part and if no oink juices run out the pork is cooked.
• 6. Transfer to another wire tack. Immediately brush all over with honey, making sure not to neglect crevices. Carve into slices and serve.
• 7. Char Siu is delicious hot or cold, it's a versatile ingredient and can be stir-fried with vegetables or mixed with fried rice or used as a topping on noodles.
• 8. Shaohsing wine, yellow bean sauce and hoisin are found in an Asian market.

CANTONESE ROAST PORK (CHAR SIU)

Steps:

• 1. In a large bowl, mix together the rice wine, soy sauce, sugar, garlic, hoisin sauce and chinese five-spice powder.
• 2. Rub pork belly with marinade mixture and marinate for 2 to 3 hours in the refrigerator.
• 3. Preheat oven to 325 degrees.
• 4. Rub excess marinade of the pork belly, not all of it. Place the pork belly in a roasting pan and roast it for 40 - 45 minutes.
• 5. Flip the pork belly over after 20 minutes and brushing honey on the surface.
• 6. The pork belly is done when the outsides begin to crisp and blacken and the center of the pork belly feels as firm as a tight fist.
• 7. Remove from the oven and let it rest for about 10 minutes then transfer to a cutting board and slice into thin pieces.
• 8. Serve with rice or noodles, or with won ton soup.

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).