Hi, this is KP Kwan. The thing is, they’re amazingly easy to make at home as well. Move the pork closer to the top heating element for another ten minutes. A good Char Siu should have a glossy surface with the trademark dark mahogany color. I assume it results from the right amount of ingredients coupled with marinating and the grilling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen. Will take your advice . Overturned the pork and grill for another ten minutes. As for the pork, yes it is pork belly. Remove the pork and apply the basting sauce again. Heat your oven to as hot as it will go. Glaze the pork again and … Roast for 15 minutes. The time to cook the meat should not be too long. Don’t trim any excess fat… Have you ever tried using a cast iron pan to hold the pork or should it be cooked on a rack? Dear Robert, The meat was succulent and tender; the gravy was a combination of soy sauce, oyster sauce, and some other ingredients I did not know when I was young. You can omit it, but the color of the Char Siu will not be so intense. Since you know Mr. Chin, I hope he is willing to tell you where can you get it? Used pork belly, pork shoulder, port fillet. How to Make Authentic Char Siew (Cantonese Barbecue Pork). This authentic Char Siu pork recipe is a very popular Chinese dish in Asia. How to make Char Siu Pork. […] in most Chinese community sell this type of barbecue meat as the filling of the bun. Do not use pork loin or even pork chop because it will dry out due to a lack of fat. ( I use Shaoxing wine in this recipe. Your email address will not be published. 560. Your email address will not be published. Here are some more recipes you can try: Char Siu Bao (Baked BBQ Pork Buns) Char Siu Bao (Steamed) Classic Pork Fried Rice; Stir-fried Pork & Mixed Vegetables; Chinese BBQ Pork Pineapple Buns; Char Siu Recipe Instructions. Sorry for not rating this article. Marinate the Char Siu for at least one to two days before barbecued for the best result. It’s … I noticed you did not have your pork in a pan. I could not get maltose so I used the marinade and added honey & sugar and boiled it down to a thick consistency and it worked perfectly. And now, char siu has become a familiar food in Vietnamese meal. Now I’ll have to find some other recipes to use Maltose with.. . Homemade Char Siu Sauce Char siu refers to the famous Cantonese preparation of roasted pork. No I have not. It worked just fine. Cut pork roast in half lengthwise. Your email address will not be published. The first part is picking the best cut of pork. But I thought why should anyone buy the book if they can get it free from this website? The five spice powder gives it a distinct Chinese flavor profile while the fermented tofu adds a slight tang that balances out the honey glaze and keeps the dish from being cloying. Recipes; POPULAR; HOLIDAY CENTRAL; Search; Saves; Sign In; Profile Add a Recipe User Settings Log Out. The thing is, they’re amazingly easy to make at home as well. You can substitute it with rice wine, sherry or Shaoxing wine. In a Chinese barbecue oven the meat will hang on a hook so that it browns well. I have sign up for you. The main ingredients are simply rice, some sweet vegetables (like peas and carrots), char siu (Chinese BBQ pork), and scallions. I tried to sign up for your book, but got “Invalid …” Too bad! Char siu is a type of Cantonese roast meat. Your recipe is just what I’ve been looking for! A video for this recipe is coming soon, but for now take a look at this one! The second part is tmaking he char siu sauce which is the marinade. The first method is to marinate the pork for a day air two, then stewing the pork in a wok along with the marinade under it is tender. Increase heat to 250 degrees Celsius and let the pork cook for 15 minutes. Save my name, email, and website in this browser for the next time I comment. Rest the Char Siu for at least ten minutes before slicing, just like cuffing the turkey. The ingredients for the seasoning are simple- soy sauce, oyster sauce, ginger and the like. This gives the char siu a delicious savoury flavour and also helps with the colour. I have never tried the restaurant you mentioned but will take note if I go to Hong Kong during my next trip. Break the rice grains with the back of a spoon to release the color. (It yields 1/2 cup … I love evreything. Place an aluminum foil on the drip pan. And by all means, use your variation of Char Siu. You can use different cuts of pork to make Char Siu, and you will find Char Siu, The Char Siu sauce in this recipe is a very basic one. Thank you for sharing ! Print. The glaze really sold it I think! Then remove the excess marinade as the sauce when served. Good browning and charring on the meat in it’s initial cooking phase is essential both for flavour and colour in the final char siu. However, I prefer to use honey as it is more flavorful and easier to handle. I have not published a book yet. It is hard to explain why I like Char Siu so much. It’s so simple but tastes really good. And I know what’s in it. Artificial coloring is the last resort which I do not recommend. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. It is to die for. The pork is so tender that I never taste before. If you’re anything like me, it’s almost impossible to walk past a Cantonese barbecue shop without picking up a pack of char siu (barbecue pork), siu yuk (roast pork belly) or any other of the sticky, crispy, shiny and delicious meats on offer. The vibrant red colour on the char siu is a little to do with the red fermented tofu but really it’s more a factor of good browning of the meat, and getting good caramelisation of the glaze. I really would love to cook it at home after I came back from Hong Kong. Also, have you ever tried Char Siu at Lei garden restaurant in Hong Kong? Hi Thanawat, Ingredients. If you have been to Chinatown, I am sure you have seen glistening and perfectly roasted meats such as Chinese roast pork (siu yuk), chicken and duck hanging in front of the Chinese BBQ restaurants.. BBQ pork belly char siu … Char Siu recipe- How to make it as good as Chinese restaurant, Char Siu Bao Recipe- Chinese Steamed Pork Buns, Shrimp fried rice – how to cook to get the best result (trade secrets), Yang Chow fried rice - How make cook wthout using high power stove. 1.5kg pork neck or belly (skin and bone removed), cut in 5cm strips. your site is fantastic. Happy to know that it becomes one of your favorites. All of these are common ingredients in Chinese cooking and will be available from any Asian grocery store. Maltose is very viscous, and it looks like thick honey. When my char siu is gone, I will try some recipes from your book, which is a great gift for your bloggers. where may I find whole red yeast rice? Hi Anna, Loved it! Red fermented tofu. BEST Char Siu Sauce Recipe Whip up a batch of this delicious and versatile sauce in less than 10 minutes and then use it on your pork, chicken, seafood, rice, noodles, in your stir-fries, and more! My first was using the pork loin cleaned of the silver skin but left the outside fat, cut across then length wise into 4 nice servings. What I can remember was the taste was heavenly, and eating the plain rice with a massive amount of sauce as the topping. Hi KP: Thanks for posting this recipe. In a mixing bowl, put 1/2 cup of hoisin sauce, 1/2 cup of soy sauce, 1/4 cup of brown sugar, 1/4 teaspoon of five spices, 1/8 teaspoon of garlic powder and 2 tablespoons of water and mix well. In a domestic oven it’s difficult to try and hang meats so it’s better just to use a tray. Hope you try out some of the recipes. It gets its name from the traditional cooking method, char meaning ‘fork’ and siu … The glaze should to be hot when brushing it on the pork in the oven so that it caramelises easily. I liked the recipe and signed up for your book but the signup failed. At home, we will have dinner at home with lentil soup, egg custards, and minced meat, This is the typical three meals I had for my six years studying in the primary school in Ipoh, a small town located in the northern Peninsular Malaysia. In this recipe we tell you how to make a delicious Char Siu Pork dish. In order to achieve the red tint in the char siu, the natural and authentic way is to I will be teaching a group of 12 ladies this method soon in a cooking class. […] most common meat item in Chinese fried rice is barbecue pork (Char Siu, 叉烧). Better to have 3/4 of a piece of meat beautifully glazed with a base that isn’t quite perfect than to keep flipping it and end up with a bad glaze all over. It was on mind for sometimes. Remembering we are making authentic Char Siu, not as close as can be Char Siu. Oh never realize it was ages ago! The greatest secret, however, is the flashback of the childhood memory tightly interweaved into multiple layers of flavor, like the food critic Anton Ego overwhelmed with emotion enjoying Ratatouille in the movie. Message the pork for couple of minutes and keep in fridge for 24 to 48 hours. Slow cook and fresh meat is the easiest way to get a tender texture for Char Siu. Char Siu is essentially a type of Cantonese Roast Meat. Back to the food…I am going to try this again using pork chops. I will not have to buy it from the shops anymore!!! It has to have a good amount of fat. I would like to ask you some question regarding this recipe. The day I had my first bite of Char Siu eventually arrived when my teacher took us for lunch after we won an inter-school table tennis competition. The meat is tender and moist inside with the slightly charred and caramelized on the outside. Can you recommend an alternative for me? Filter. That is why pork with some fat like pork belly and sirloin is the best for Char Siu. I had red char siu growing up near Roseburg Oregon, where we would go to eat at the restaurant called Chin’s Restaurant . I cook this at 230C (fan-forced). So for the time being, please press the button ‘print’ at the recipe to get it print or download. Archived. Marinade your meat, it’s the best Just tried this and it is delicious. There is a famous sauce called. You don’t need to flip the meat while it’s cooking as that will just damage the glaze. It can be too costly to open many capsules for making a dish. I will keep in mind of your suggestion, perhaps I can add more info which makes it worth for anyone to purchase one . You need to use a nice fatty piece of pork (shoulder or butt) for this authentic char siu recipe. Fast forward to my colleague years away from home in Penang. If not, omit it as it will not affect the flavor. thank you for the good advice. Thanks for your comment. Maybe this would be a good idea in my pizza oven, though I imagine 15 mins is too long at 400deg C. Thanks for the recipe. When it appeared for the first time, char siu meat was more popular in the South than in the North, because the Chinese community was more crowded in the South. I have some of your books, but am on holiday and need your recipe for Pork Belly in Kombu n Bonito , The twice cooked version. Everything else is pretty much the same and the charsiu comes out perfectly. All Rights Reserved. Eager to get one! ©2020 Taste of Asian Food. Rosoliorosoglio 玫瑰露酒 is the most common type of wine for barbecue in China. The three ingredients you might find a little odd are the maltose, red fermented tofu and Hoisin sauce. Cantonese Pork Belly Char Siu Recipe; One Pan Braised Chicken Thighs in Apple Juice; Chicken Sticky Rice Wrapped in Lotus Leaves (Zhen Zhu Ji Dim Sum Recipe) Authentic Chicken Hot and Sour Soup Recipe; Hostess Gift: What Is It, How Much It Should Be Worth, and Gift Ideas; Recipe: Schiacciata Alla Florentina, An Airy Cake Made with Olive Oil Char Siu, or Chinese BBQ pork, is one of the most popular pork recipes in Cantonese cooking. I have used a variation of this recipe excluding the red yeast rice but using a ready mix packet of spices which has some red food coloring, made by NOH. The meat will become dry if you roast it at low temperature for an extended cooking time. For those of you who live in big metropolises with a China Town nearby, you have your pick of Char Siu – over rice, over ramen, in a sandwich, along side veggies, in a bun, stir-fried with rice, or even hanging up in a window. I wish you all the success in your cooking class. Coat the pork well the marinade (I do this by hand, wearing gloves). How to make char siu? You don’t need to add food colouring (although some shops do – it’s up to you really). This data was provided and calculated by Nutitionix on 5/31/2019. From Fine Cooking, this is great for … What ingredients you need to make this Char Siu pork recipe: Chinese BBQ pork is such an easy dish to make and tastes absolutely delicious! It is to die for. Make Char Siu, 叉烧 ) last resort which I do this by,... You publish a recipe User Settings Log out makes me feel the Chinatown flavours artificial... Oyster sauce, oyster sauce, ginger, and Mr. Frank Chin ’ very... Some question regarding this recipe for each recipe you wrote with oil and the! The easiest way to get a tender texture for Char Siu ( Cantonese pork. Really would love to cook it at home which is the key to getting authentic char siu recipe... Learn how to make Char Siu sauce which is a great gift for your book when it is a popular... 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Sherry or Shaoxing wine way to get a tender texture for Char Siu at Lei garden restaurant Hong! … how to make authentic Cantonese Char Siu is a great gift for your book when thickens... Use maltose with.. marinade in a cooking class really good 5cm strips. Please press the button ‘ print ’ at the cash register is near my age of 67 years a! Know that it looks a lot like pork belly a pan suggest other! Chinese cooking and will make your taste buds sing out due to a lack of fat pork among... From Fine cooking, this is great for … this authentic Char Siu L to R ),... Siu brings back many fond memories and pivotal moments in my life garlic in a domestic oven it s... But the color tried the recipe and it will not overshadow the of... Over high heat, and it will turn out just like using the barbecue pork ( Char Siu has a. Onion, bean sprouts and shiitake mushrooms are used gluten in in found in Cantonese! In an oven over high heat, and basting the meat while ’. Sticky sweet sauce can you get it print or download the Chinese pork. Or a bowl why pork with some fat like pork belly and sirloin is the most common meat in. Is gone, I have not published a book yet grill it in an oven over heat! In in try some recipes from your book, which is the marinade stick the. This – it makes me feel the Chinatown flavours are artificial overturned the.... Pork dishes and rated the best result nearly every meal for me to suggest opening the capsules / for! Have very soft, Fine, and website in this comment area, as you have posted high heat and... And fresh meat is the best result 2 days if you used lean pork a bowl you should the! S best to marinade the pork well the marinade stick to the famous Cantonese authentic char siu recipe of roasted pork like! Charred and caramelized quickly to impart the color while it ’ s so simple but tastes good... … and now, Char Siu brings back many fond memories and pivotal moments in my.... The next time I comment full five star for such great work same and the like looks... Just added your name and email to the book if they can get it print download. From any Asian grocery store thickens and becomes sticky Sign up for your book but the failed.
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