It was even worse. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges. Cha Siu (Char Siu, Chinese BBQ Pork) Oct 16, 2020 10 Comments. Flip one more time and cook for roughly 2 – 3 minutes or until the pork is cooked and there is a decent amount of char at the edges. Half-way through the cooking process, I brushed the meat with the marinade and then finished in the oven. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Cook and stir until just combined and slightly warm, 2 to 3 minutes. I also substituted cooking sherry for the rice wine, and I didn't use food coloring. The water pan is a good suggestion if you are using leaner cuts. Best pork for char siu; I use boneless pork shoulder (also known as a pork butt) when I make the dish. This is best cooked over charcoal, but it's important to cook with indirect heat. Char Siu Pork. It wasn't very good and the flavor tasted way off. The pork is reddened with natural ingredients. Delicious! I went with 1 tablespoon the second time and it was still way too much and stained my cutting board. To make the marinade, in a large bowl, whisk together the garlic, sugar, five-spice powder, hoisin sauce, honey, rice wine, light and dark soy sauces, and sesame oil. What cut of pork for Char Siu. Set the oven … I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. No red food coloring in this cha siu recipe! Char Siu, doufu, fan (BBQ pork tofu over rice) using bean paste as the main seasoning f. My husband mostly made this recipe since he is the grill man. Use a thermometer and pull it at 145 degrees and let it rest. Total time 1 hr and 10 mins; 2 hours plus for marinating ; Easy . I also like five spice, but take care how much you use. Since then, I have improved the recipe to make it as close as possible to one the char siu served in one of the best Cantonese restaurants in Kuala Lumpur. 1 teaspoon Chinese five-spice powder (Optional), I like this recipe and have made it three times, with modifications the second and third time. Add comma separated list of ingredients to include in recipe. Char Siu, doufu, fan (BBQ pork tofu over rice) using bean paste as the main seasoning f. Delicious! until a temperature probe reads 62°C when inserted in the centre. It’s super simple though. If you can find red bean curd, use 2 tablespoons in place of the red food coloring. Rate. Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part and parcel to the authentic dish. Tastes just like my favorite restaurant but much less expensive! Place pork in oven and broil for roughly 4 - 6 minutes per … Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. That said, I used tenderloin the first time, pork sirloin roast the second, and pork shoulder the last. Chinese BBQ pork is loved the world over, and it's not hard to make at home! Half-way through the cooking process, I brushed the meat with the marinade and then finished in the oven. The nutrition data for this recipe includes the full amount of the marinade ingredients. Heat oven to 160C/140C fan/gas 3. I also substituted cooking sherry for the rice wine, and I didn't use food coloring. This part of pork has a small amount of fat so it’s not as lean as pork fillet yet not as fatty as pork … When ready to The water pan is a good suggestion if you are using leaner cuts. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. I cooked the remaining marinade on the stove-top, adding in some cornstarch to thicken it and he basted the meat. Information is not currently available for this nutrient. It needs to be in the soup that long to penetrate. Vegan Char Siu (Chinese BBQ Pork) Author: Lisa Kitahara; Print Recipe. 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! So I let the second tenderloin marinate over night thinking maybe that would help. Pin Recipe. The challenge is not only to carry out a gantlet of tests and figure out the secret combination of the Char Siu … Warm the sauce in the pan, then pour over the meat and toss everything together. It refers to boneless pork shoulder (aka pork butt/Boston butt) which comes from the upper part of the shoulder from the front leg of the pig. Cook pork on preheated grill for 20 minutes. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. We marinated our tenderloins for 8 hours (cutting the two into four 2-inch thick loins). Something's you just don't substitute. I also like five spice, but take care how much you use. Turn bag a few times to coat all pork pieces in marinade. The cut of pork you will make the char siu with will be a personal preference. Recipe from Good Food magazine, February 2015. We served over white rice with broccoli, all a great combination. This is my 2nd time making this recipe and it's great. Food coloring is terrible for our bodies so cut it way back, or not at all, or as suggested, substitute red bean paste or boil down some beets if you want it red. Much you use water pan is a good suggestion if you really want to have tasting... Marinated our tenderloins for 8 hours ) when I make the dish I marinated two pork tenderloins cooked! 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