Chinese Roast Pork Authentic And Delicious Recipes

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CHINESE ROAST PORK BELLY



Chinese Roast Pork Belly image

Chinese roast pork or siu yuk. Save yourself a trip to Chinatown and use this easy recipe for the best and crispiest Chinese roast pork belly at home.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 2h5m

Number Of Ingredients 4

2 lbs. (1 kg) pork belly
6 cloves garlic
1 teaspoon five spice powder
Kosher salt, for layering

Steps:

  • Preheat the oven to 350°F (180°C), arrange a pan on the bottom 1/3 of oven rack and fill with water. The pork belly should be roasted using the rack above it.
  • Wash and use paper towels to dry the pork belly.
  • Make some horizontal slits on the sides of the belly, then rub the meat side with the five spice powder.
  • Insert each garlic and push them deep inside the pork belly.
  • Layer the top of the pork belly with the salt evenly.
  • Place the pork belly on a wire rack. This is how it should look before going into the oven.
  • Place the pork belly at the top 1/3 of the oven and roast for 1 hour. While baking, the oil will drip to the bottom pan with water.
  • Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed. This is how the pork belly and salt crust will look like in the oven. You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.
  • Remove the pork belly from the oven, pull off the salt crust and discard.
  • Raise the heat of oven to 465°F (240°C), place the pork belly back in the oven and roast for another 40 minutes.
  • Remove from oven and let set for 10 minutes.
  • Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.

Nutrition Facts : Calories 446 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 33 grams fat, Fiber 0 grams fiber, Protein 35 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 6 people, Sodium 495 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

CHINESE ROAST PORK (CHAR SIU)



Chinese Roast Pork (Char Siu) image

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

1/4 cup minced peeled ginger
2 tablespoons minced peeled garlic
1/4 cup soy sauce
1/3 cup granulated sugar
1/4 cup chinese rice wine or 1/4 cup dry sherry
1 tablespoon ketchup
1 tablespoon hoisin sauce
1 teaspoon five-spice powder
2 lbs pork shoulder, cut with grain into (1 1/2-inch x 1 1/2-inch x 10-inch)
1/4 cup honey
2 tablespoons soy sauce
1 teaspoon sesame oil

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

CHINESE ROAST PORK



Chinese Roast Pork image

Provided by Roger Mooking

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons fresh ginger
1 shallot, chopped
6 cloves garlic
1/2 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons tomato paste
2 pork tenderloins, silver skin removed
Vegetable oil, as needed

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.

CHINESE ROAST PORK



Chinese Roast Pork image

20 years ago I took Chinese cooking classes, and our teacher recommended Chinese Cooking for Beginners by Huang Su-Huei. This recipe is from that book, slightly modified. It's a nice basic roasted pork, very easy to make. I use it for fried rice, ramen soup and in steamed Chinese buns. Prep time does not include marinating time. Update: Since posting the recipe, I am cooking low-sodium and no longer add the salt to the recipe as the soy sauce is salty enough, as is low-sodium soy sauce.

Provided by duonyte

Categories     Pork

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

2 lbs boneless pork shoulder
3 tablespoons sugar
1 1/2 tablespoons rice wine
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons soy sauce
2 teaspoons salt

Steps:

  • Cut the pork into 1 inch wide strips.
  • Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt) in a bowl or zippered plastic bag.
  • Add meat to marinade and refrigerate overnight, turning a couple of times if you can.
  • Preheat oven to 400 degrees Fahrenheit.
  • Line roasting pan with foil.
  • Spray rack with oil for ease of cleanup.
  • Place meat on rack in pan and roast for 30 minutes.
  • Serve hot or cold.
  • Note: I sometimes add garlic, star anise, or ginger to the basic marinade. I slice at least half of the meat and freeze the slices.

Nutrition Facts : Calories 211.8, Fat 15.3, SaturatedFat 5.3, Cholesterol 53.8, Sodium 597.1, Carbohydrate 4.2, Fiber 0.1, Sugar 3.7, Protein 12.9

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