SLOW-COOKER CHAR SIU PORK
The Asian influence here in the Hawaiian islands inspired my char siu recipe. It's tasty as is, in a bun or over rice. We make it often so we have leftovers to add to fried rice, ramen and salads. -Karen Naihe, Kamuela, Hawaii
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients; pour into a large shallow dish. Add pork; turn to coat. Refrigerate, covered, overnight., Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices; stir in chicken broth. Return pork to slow cooker and heat through. Top with fresh cilantro.
Nutrition Facts : Calories 392 calories, Fat 18g fat (6g saturated fat), Cholesterol 102mg cholesterol, Sodium 981mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 31g protein.
SLOW ROASTED CRISPY PORK BELLY (SIU YUK, 脆皮烧肉)
(1) The recipe is adapted from Three-Hour Pork Belly by BBC Good Food. I've also conducted research on many other websites including RecipeTin Eats and Jess Pryles. (2) The prep time below does not include the overnight marinating time. (3) A piece of 3-pound pork belly can serve 3 to 4 people as a main course, and a 4-pound cut serves 4 to 6 people. Alternatively, a 3-pound pork serves 6 to 8 people as an appetizer.
Provided by Maggie Zhu
Time 3h10m
Number Of Ingredients 10
Steps:
- Choose a shallow dish large enough to hold the pork belly (I used a baking dish). Add all the marinating ingredients and stir to mix well.
- Pat the skin of the pork belly with a paper towel to dry completely. Score the skin into a crosshatch pattern using a sharp knife. Try to cut through the skin without piercing the fat.
- Carefully transfer the pork into the shallow dish with the marinade. The marinade should come up to the sides of the pork but not touch the skin. Let it marinate in the fridge uncovered overnight or for up to a day.
- Preheat oven to 400 degrees F (200 C). Line a baking sheet with aluminum foil for easy cleaning. Place a wire rack on top and then place the pork on the rack.
- Evenly spread a layer of salt to cover the pork skin entirely.
- Cook at 400 F (200 C) for 30 minutes. Then lower the oven temperature to 300 F (150 C). Bake for another 2 hours.
- Raise the oven temperature to 450 F (230 C) and roast for another 30 to 45 minutes, until the skin completely crisps up.
- Move the pork onto the kitchen counter and loosely cover with aluminum foil. Slash a cross on top of the foil to let out steam so the crackling will remain crispy. Rest for 10 to 15 minutes before serving. Alternatively, you can place the pork in the oven on the lowest setting if you won't serve it immediately.
- Serve the pork hot or warm with preferred dipping sauce (*Footnote 4).
- Store the leftover pork in fridge for 3 to 4 days.
- To reheat, preheat the oven to 400 F (200C). Separate the skin from the meat. Place the skin in a baking dish without overlapping, in the middle or upper section of the oven. Wrap the meat with aluminum foil and place in the lower part of the oven. Bake for 10 to 15 minutes, or until the skin is bubbling and starts to turn dark.
Nutrition Facts : ServingSize 1 bowl, Calories 798 kcal, Carbohydrate 3.4 g, Protein 14.5 g, Fat 80.2 g, Cholesterol 108.9 mg, Sodium 203 mg, Sugar 2.2 g
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
SLOW COOKER CHAR SIU PORK ROAST
Chinese version of barbecue done in a crockpot. A great and easy way to have some asian flavored pork for dinner. From Cooking Light magazine.
Provided by lisar
Categories Pork
Time 10h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients in a small bowl; stirring with a whisk.
- Place in a large zip top bag; seal. Marinate 2 hours, turning occasionally (can skip this step).
- Place pork and marinade in slow cooker. Cover and cook on LOW for 8 hours.
- Remove pork from slow cooker using slotted spoon; place on cutting board or work surface and shred.
- Can thicken sauce and serve with meat.
- Serve with sticky rice and some stir fry veggies.
Nutrition Facts : Calories 325.3, Fat 21.3, SaturatedFat 7.2, Cholesterol 80.8, Sodium 531.7, Carbohydrate 12.4, Fiber 0.3, Sugar 10.1, Protein 20.3
SLOW ROASTED CHAR SIU PORK BELLY
This is something I learned from friends up in Malaysia. The meat goes well in fried rice as well as with salad.
Provided by Latchy
Categories Pork
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 110-120 degrees Celsius.
- Wash the belly, dry, rub over the char siu sauce.
- Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven.
- Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast.
- After 5 hours the meat will be just so tender.
- The skin will not be any good and you will have to cut it off.
- Serve with a simple salad.
Nutrition Facts : Calories 1298.3, Fat 132.5, SaturatedFat 48.3, Cholesterol 180, Sodium 81, Carbohydrate 0.7, Fiber 0.1, Protein 23.5
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
HONEY ROASTED BBQ PORK (CHAR SIU) RECIPE BY TASTY
Here's what you need: soy sauce, rice wine, sesame oil, ground five spice, salt, garlic, fresh ginger, bean curd, bean curd liquid, hoisin sauce, honey, boneless pork shoulder, white rice, large bok choys
Provided by Frank Tiu
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
- Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
- Marinate for at least 3 hours, or preferably overnight.
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
- Transfer the pork shoulder from the marinade to the wire rack.
- Bake for 1 hour and 15 minutes until the edges are slightly charred.
- Pour the marinade through a strainer into a medium pot.
- Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
- Glaze the pork with the reduced marinade every 15 minutes.
- When the pork is done, slice and serve with white rice and bok choy.
- Enjoy!
SLOW COOKER CHAR SIU PORK ROAST
Wonderful, easy-to-make Chinese barbequed pork. Recipe taken from Cooking Light. Great with brown rice pilaf and steamed veggies.
Provided by HeatherJS
Categories Pork
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1st 8 ingredients in a small bowl, stirring well with a whisk.
- Place in a large zip-top plastic bag.
- Add pork to bag and seal.
- Marinate in refrigerator at least 2 hours, turning occasionally.
- Place pork and marinade in an electric slow-cooker.
- Cover and cook on low for 8 hours.
- Remove pork from slow-cooker using slotted spoon. Place on cutting board or work surface. Cover with foil to keep warm.
- Add broth to sauce in slow cooker.
- Cover and cook on low for 30 minutes or until sauce thickens.
- Shred pork with 2 forks. Serve with sauce.
Nutrition Facts : Calories 297.2, Fat 11.9, SaturatedFat 4.1, Cholesterol 92.2, Sodium 528.3, Carbohydrate 12.6, Fiber 0.3, Sugar 10.1, Protein 33.6
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