CHINESE ROAST PORK
Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Chinese
Yield 9
Number Of Ingredients 8
Steps:
- To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
- Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 15.1 g, Cholesterol 81.9 mg, Fat 21.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 1309.5 mg, Sugar 10.7 g
CHINESE ROAST PORK (CHAR SIU)
Sweet, delicious roast pork. Recipe adapted from my chef's version at culinary school. If you follow all the steps, it's the best char siu you'll ever have. I am usually "lazy" and use the marinade on a pork roast, then glaze it at the end.
Provided by laurenlikesfood
Categories Pork
Time P1DT35m
Yield 1 1/2 lbs., 6-8 serving(s)
Number Of Ingredients 12
Steps:
- First day preparation:
- To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
- Second day preparation:
- Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
- Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
- Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
- Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
- Brush with half of remaining glaze and roast 10 minutes more.
- Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).
Nutrition Facts : Calories 497.2, Fat 28.2, SaturatedFat 9.7, Cholesterol 107.4, Sodium 1177, Carbohydrate 29.4, Fiber 0.8, Sugar 24.4, Protein 28.6
CHAR SIU (CHINESE BBQ PORK)
Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!
Provided by Bill
Categories Pork
Time 1h
Number Of Ingredients 14
Steps:
- Cut the pork into long strips or chunks about 2 to 3 inches thick. Don't trim any excess fat, as it will render off and add flavor.
- Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
- Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
- Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). It's amazing how oven temperatures can vary-from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.
- Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.
- Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F (190 C). After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
- Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous--you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. This will be the sauce you'll use for basting the pork.
- After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
- By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it's not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. You can also use a meat thermometer to check if the internal temperature of the pork has reached 160 degrees F. (Update: USDA recommends that pork should be cooked to 145 degrees F with a 3 minute resting time)
- Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!
Nutrition Facts : Calories 274 kcal, Carbohydrate 14 g, Protein 39 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 832 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHAR SIU PORK - CHINESE BBQ PORK
Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here.
Provided by Nagi | RecipeTin Eats
Categories Roast
Time P2DT1h35m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 438 kcal, Carbohydrate 20 g, Protein 48 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 150 mg, Sodium 852 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
CHINESE ROAST PORK
Steps:
- For the marinade: Put the ginger, shallots, and garlic into a blender, and puree.
- Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.
- For the pork: Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.
- Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving.
CRISP CHINESE PORK BELLY
This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce
Provided by Barney Desmazery
Time 4h10m
Number Of Ingredients 6
Steps:
- Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
- To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.
Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 59 grams protein, Sodium 5.83 milligram of sodium
CHINESE ROAST PORK (AUTHENTIC AND DELICIOUS)
Do not deviate from this recipe. It may look complicated, but it is actually very easy! - NOTE: THE 2 HOURS OF MARINATING TIME IS NOT INCLUDED IN THE PREPARATION OR COOKING TIME.
Provided by Alan Leonetti
Categories Pork
Time 42m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine salt, sugar, soy sauce, oyster sauce, sesame oil, ginger, hoisin sauce, bean paste, garlic, shallots and wine in a large bowl.
- Add the pork loin roast, baste thoroughly and marinate 2 hours.
- Place the roast on a rack in a roasting pan, and bake in a preheated oven at 425 degree for 15 minutes.
- Turn meat and bake 7 minutes longer.
- Remove the meat and brush with the honey mixed with the red food color.
- Return to the oven for 10 minutes, or until done.
- Cut the meat crosswise into thin slices and serve either hot or cold.
More about "chinese american pork roast recipes"
HOW TO MAKE ROAST PORK | CHINESE AMERICAN FAMILY
From chineseamericanfamily.com
Reviews 2Estimated Reading Time 5 mins
CHINESE-AMERICAN PORK ROAST RECIPE ON FOOD52
From food52.com
Reviews 16Servings 8Cuisine AmericanCategory Entree
CHINESE ROAST PORK ON GARLIC BREAD: A RETRO RECIPE
From thewoksoflife.com
CHINESE BARBECUED ROAST PORK SHOULDER | HOW TO ROAST …
From americastestkitchen.com
CANTONESE ROAST PORK BELLY - THE WOKS OF LIFE
From thewoksoflife.com
15 AUTHENTIC CHINESE PORK RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Feb 7, 2022Category Recipe Roundup
- Shredded Pork Stir-Fry With Sweet Bean Sauce. I’m a massive fan of juicy Asian chicken recipes because they’re usually inexpensive and loaded with flavor.
- Char Siu (叉燒) – Chinese BBQ Pork. BBQ pork is a thing of beauty, and it’s easier than you think to recreate at home. As with any decent BBQ recipe, this dish is all about the rub!
- The Best Slow Cooker Chinese Pork. If you want a tender pork dinner without the fuss, this slow cooker Chinese dish is for you. Just pop the pork in the crockpot and cover it with plenty of sliced onions.
- Hunan Pork Stir-Fry (湖南小炒肉) If you’ve ever seen pork belly in the supermarket but aren’t sure what to do with it, I highly recommend this easy and delicious stir-fry.
- Shanghai-Style Braised Pork Belly (Hong Shao Rou) If you only make one of these Chinese pork recipes, please let this be it. Just look at that incredible color!
- Peking Pork Chops (京都排骨) No doubt you’ve heard of (and likely eaten) Peking duck. It’s crispy, loaded with incredible flavor, and best served in little pancakes with thinly sliced spring onions.
- Honey Garlic Pork Chops. You’ve likely noticed that texture is a huge element in many of these Chinese pork meals. Rather than thick cuts of meat, they prefer to pound it thin and make it crispy.
- Pork Fried Rice. This is a quick and easy pork recipe you’ll want to make on a busy weeknight or as a late-night snack. And remember that incredible char siu from above?
- Moo Shu Pork (木须肉) A quick scan of this recipe and the ingredient list might make you nervous. Dried wood ear fungus? It’s a type of mushroom that’s deeply rooted in this authentic Chinese recipe.
- Braised Pork Belly Dong Po Rou. Here’s another fantastic pork belly recipe you’ll need to try. Only this time, it’s not chopped up into small pieces. Instead, it’s blanched, simmered, and steamed to perfection.
PORK ROAST WITH CRISPY CRACKLING | RECIPETIN EATS
From recipetineats.com
SLOW COOKED POT ROAST WITH GRAVY - VIKALINKA
From vikalinka.com
KETO CHINESE BBQ PORK - LOW CARB CHAR SIU – CHOCZERO
From choczero.com
CHINESE CRISPY PORK BELLY | RECIPETIN EATS
From recipetineats.com
PERNIL-STYLE ROAST PORK - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE ROAST PORK (BETTER THAN CHINATOWN!) - RASA MALAYSIA
From rasamalaysia.com
PORK FRIED RICE: LIKE THE RESTAURANTS MAKE IT! - THE WOKS OF LIFE
From thewoksoflife.com
THE BEST HOMEMADE PORK CHOP SUEY RECIPE | DIETHOOD
From diethood.com
21 CHINESE CHICKEN RECIPES FOR COZY BRAISES AND FLAVOR-PACKED …
From epicurious.com
ABBY LEE’S ONE-POT MALAYSIAN RECIPES | FOOD | THE GUARDIAN
From theguardian.com
10 CHINESE PORK RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.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 »
You'll also love