Char Siu So Chinese Barbeque Pork Pastries Recipes

CHAR SIU (叉燒) - CHINESE BBQ PORK

Steps:

• We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
• To a bowl, we'll add:
• Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we'll push all the air out of the bag and seal it.
• Preheat the oven to 425° F or 218° C.
• Now, we'll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water.
• Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

CHINESE BARBECUED PORK (CHAR SIU) - COOK'S ILLUSTRATED

Steps:

• Cut pork butt in half lengthwise. Turn each half on cut side and slice each half into 4 equal pieces (you will end up with 8 strips). Trim excess hard, waxy fat, leaving some fat to render while cooking.
• Using fork, prick each piece of pork on all sides. Place pork in large plastic zipper-lock bag. Combine sugar, soy sauce, hoisin sauce, sherry, pepper, five-spice powder, sesame oil, ginger and garlic in medium bowl.
• Measure out 1/2 cup marinade and set aside.
• Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
• While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy, 4-6 minutes.
• Adjust oven rack to middle position and heat oven to 300°F Line rimmed baking sheet with aluminum foil and set wire rack on sheet. Spray the wire rack and rimmed pan with vegetable oil spray (this will help to facilitate cleanup).
• Remove park from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork 20 minutes.
• Remove foil and continue to cook until edges of pork begin to brown, 40-45 minutes.
• Turn on broiler (do not use a drawer broiler). Broil pork until evenly caramelized, 7-9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3-5 minutes. (Watch carefully; do not allow to blacken.).
• Using tongs, flip meat and broil until other side carmelizes, 7-9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3-5 minutes.
• Cool for at least 10 minutes, then cut into thin strips and serve.

CHAR SIU (CHINESE BARBEQUE PORK)

Steps:

• Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
• Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
• Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
• Place pork belly on the wire rack, reserving marinade.
• Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
• Move oven rack to the top position and preheat the oven's broiler.
• Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• 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. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.