CHINESE CHAR SIU GRILLED LAMB CHOPS
Provided by Jill Dupleix
Categories Cheese Lamb Soy Marinate Mint Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
- Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.
- Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.
CHAR SIU RACK OF LAMB
Make and share this Char siu rack of lamb recipe from Food.com.
Provided by Bev I Am
Categories Lamb/Sheep
Time 2h23m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl.
- Add lamb and turn to coat.
- Cover and refrigerate 2-3 hours.
- To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl.
- Mix and set aside.
- To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well.
- Cover and refrigerate until ready to serve.
- Preheat broiler with rack placed 4 to 5 inches from heating element.
- Place lamb, meat side up, in a foil-lined baking pan.
- Broil lamb, meat side up, for 10 to 12 minutes.
- Turn, brush with glaze, and broil for 5 to 7 minutes more.
- Turn meat again, brush with glaze, and broil for 3 to 4 minutes more.
- Slice rack between ribs.
- Serve with rice and salsa and garnish with mint leaves.
CHAR SIU
This roasted pork is a staple at Chinese restaurants, typically hung on hooks in front of a display window, glossy red on the outside, juicy on the inside (see Cook's Note). As for the flavor, it can lean either more sweet or savory. We prefer a slightly sweeter char siu with a twist: the addition of peanut butter lends a subtle nutty flavor that makes the meat even more delicious. Serve it over white rice with a Chinese green vegetable, such as bok choy, and a light drizzle of soy sauce. Any leftovers are great tossed into a stir-fry, fried rice, noodle soups or vegetable side dishes. You can also use the meat to make char siu bao.
Provided by Food Network Kitchen
Categories main-dish
Time P1DT3h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the pork shoulder in a resealable plastic bag. Whisk together the sugar, cooking wine, hoisin sauce, light soy sauce, peanut butter, red bean curd sauce, ginger, five-spice powder, dark soy sauce, red bean curd, garlic, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a medium bowl until combined. Strain 1/2 cup of the marinade into a bowl and stir in the honey. Cover the glaze and refrigerate.
- Meanwhile, pour the remaining marinade into the bag with the pork and "massage" the meat until it's completely coated. Seal the bag, pressing out as much of the air as possible, and refrigerate for 24 hours.
- Remove the pork from the refrigerator and let it come to room temperature, about 1 hour.
- When the pork is almost ready, preheat the oven to 300 degrees F with a rack in the center position. Line a rimmed baking sheet with 2 layers of aluminum foil and top with a wire rack. Generously spray the rack with nonstick cooking spray and set aside.
- Lay the pork slices on the prepared baking sheet with at least 1 inch between each slice, then pour 1/3 cup cold water into the baking sheet. Bake, rotating halfway, until the thickest part of the pork registers 145 degrees F on a meat (or instant-read) thermometer, about 55 minutes.
- Remove the pork from the oven and preheat the broiler on high until super hot.
- Flip the pork slices over and broil until the surface is dry, about 7 minutes. Brush the top of the slices with about half of the refrigerated glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Flip the pork slices over again and brush the top with the remaining glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Let rest for about 10 minutes. Cut into pieces, as desired.
CHAR SIU
Make and share this Char Siu recipe from Food.com.
Provided by chia2160
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut small incisions in pork at 1 inch intervals.
- Mix remaining ingredients together.place pork in a large plastic bag, pour marinade over, refrigerate overnight, turning a few times.
- Heat broiler and position rack 6 inches from heat.
- Put a rack in a roasting pan, place pork on rack. add 1/4-inch of water to the pan.
- Cook 15-25 minutes until a thermometer registers 145°F.
Nutrition Facts : Calories 350.1, Fat 8.6, SaturatedFat 2.9, Cholesterol 100.1, Sodium 1589.4, Carbohydrate 30, Fiber 0.6, Sugar 26.7, Protein 34
CHAR SIU
This is the classic red-cooked barbecued pork that's a favorite in Chinese-American restaurants. It's delicious on its own, but it's also used for dishes like fried rice, lo mein and pork buns. I always keep some frozen and ready. This is also a great dish to cook in the air fryer.
Provided by Jet Tila
Categories main-dish
Time 9h30m
Yield Makes about 2 pounds pork
Number Of Ingredients 11
Steps:
- To make the marinade, stir the soy sauce, hoisin sauce, ketchup, oyster sauce, 1/4 cup of the honey, the sugar, sherry, ginger, five-spice powder and food coloring if using together in a large bowl. Set aside.
- Cut the pork into strips 6 inches long and 3 inches wide. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips and refrigerate 8 hours or overnight.
- When ready to roast the pork, position one rack to the lowest part of the oven and another rack about 5 inches above it. Preheat the oven to 350 degrees F (175 degrees C).
- Drain the pork; place the marinade in a small saucepan. Bring to a rolling boil. Remove from the heat and stir in the remaining 1/4 cup honey.
- Place a shallow roasting pan on the bottom rack of the oven and fill the pan about three-quarters full with water. Carefully place the pork strips on the oven rack above the roasting pan so all sides of the pork strips are exposed to heat and all are over the pan to catch drips.
- Roast the pork for 30 minutes. Baste the pork strips with the honey mixture and roast for 15 minutes and baste again. Roast until the pork strips are crisp and golden brown, about 10 minutes longer.
- Remove the pork from the oven and let cool. To serve, slice the strips across into 1/2-inch strips and smother with reserved sauce.
CHAR SIU (CHINESE BBQ PORK)
"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.
Provided by David&Andrea
Categories World Cuisine Recipes Asian Chinese
Time 3h40m
Yield 4
Number Of Ingredients 9
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).
Nutrition Facts : Calories 482.9 calories, Carbohydrate 53.5 g, Cholesterol 126.7 mg, Fat 8.9 g, Fiber 0.6 g, Protein 43.8 g, SaturatedFat 3.1 g, Sodium 2249.8 mg, Sugar 48.3 g
More about "char siu rack of lamb recipes"
CHAR SIU BARBECUED LAMB CHOPS | ASIAN INSPIRATIONS
From asianinspirations.com.au
CHINATOWN CHAR SUI | AUTHENTIC RECIPES | PING COOMBES
From uk.lkk.com
3.9/5 (93)Category MainsCuisine Authentic ChineseTotal Time 1 hr 45 mins
- Pour marinade over the meat and leave overnight for best results or at least 1 hour in room temperature.
CHAR SIU RACK OF LAMB - TODAY.COM
From today.com
RACK OF LAMB RECIPES & MENU IDEAS | PAGE 2 | EPICURIOUS
From epicurious.com
CHAR SIU - BEST CHAR SIU PORK RECIPE - RASA MALAYSIA
From rasamalaysia.com
EASY CHAR SIU (CHINESE BBQ PORK, 叉烧) - RED HOUSE SPICE
From redhousespice.com
CHINESE SPARERIBS RECIPE - SERIOUS EATS
From seriouseats.com
CHAR SIU RACK OF LAMB RECIPE - COOKEATSHARE
From cookeatshare.com
CHAR SIU (叉燒) - CHINESE BBQ PORK | MADE WITH LAU
From madewithlau.com
CHINESE BBQ PORK (CHAR SIU) WITH STEP-BY-STEP PHOTOS - EAT, LITTLE …
From eatlittlebird.com
CHAR SIU (CHINESE BBQ PORK) - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE BBQ PORK RECIPE + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
CHAR SIU RECIPE- HOW TO MAKE IT AS GOOD AS CHINESE RESTAURANT
From tasteasianfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #lamb-sheep #meat #4-hours-or-less
You'll also love