Char Siu is the Chinese barbecue pork famous among the region of Guangdong and Hong Kong. I hope to buy your book. (1) Recipe by DrGaellon. Check the internal temperature of the pork. 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. Char Siu brings back many fond memories and pivotal moments in my life. Rest the Char Siu for at least ten minutes before slicing, just like cuffing the turkey.
The meat is tender and moist inside with the slightly charred and caramelized on the outside. ( I use Shaoxing wine in this recipe.
Place an aluminum foil on the drip pan. Keep in fridge for 24 to 48 hours. another dish I miss greatly from there would be the dish they called Peking duck, which appeared to be duck breast before finish the breast would be cut into strips with a crispy skin, possibly coated with almond, finely ground and tender and delicious. 34 hour marination did so much to penetrate the flavours. Keep the pork, the sauce, ginger, and garlic in a zip bag or a bowl. Slow cook and fresh meat is the easiest way to get a tender texture for Char Siu. Char Siu was not on the menu since my mother did not know how to make it.
Of course it turned out a little on the dry side (I already expected this) but gosh ! I have never tried the restaurant you mentioned but will take note if I go to Hong Kong during my next trip.
Despite the varieties of food, Char Siu remains the most regular food on my food list, simply because there is a nostalgic emotion involved, that it is the first Chinese street food that I ever tasted. Thank you for sharing ! Use it as a marinade or glaze for barbecued pork, chicken, and seafood; brush it on grilled veggies; add it to ramen soups, stir-fries and rice; enjoy it as a dipping sauce...or any other way your heart desires! Tell him you want to make it for the family, not to open a restaurant which I think he should have no problem to advise you. The famous Young Chow Fried Rice include both shrimps and Char Siu, although many people claim […], […] I suggest you purchase it from the store, or you can also make it with the oven by following the Char Siu recipe on this […]. Brush the pork with the glaze and turn the heat up to 400°F, brushing with glaze and flipping, until … 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. My diverted palate stretching from the healthy Japanese cuisine to the fiery and spicy Indian curry, and occasionally sampled the traditional Nyonya kuih and pungent tofu from Taiwan. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. It’s best to marinate the pork belly overnight. I had red char siu growing up near Roseburg Oregon, where we would go to eat at the restaurant called Chin’s Restaurant . http://bit.ly/q6FBIp, Total Carbohydrate You can substitute it with rice wine, sherry or Shaoxing wine. Anyway what a great recipe for Char Siu. Oh never realize it was ages ago! This data was provided and calculated by Nutitionix on 5/31/2019. The first part is picking the best cut of pork. Cheers! Store in the refrigerator where the sauce will keep for at least 2 weeks. where may I find whole red yeast rice? Also, I am not sure whether the capsule is pure (as a health supplement the manufacturer might have added other ingredients.) Here is full five star for such great work. It did not sound like a huge reward, but it finally unfolded the mysterious flavor Char Siu that has been bothering me for a very long time. It can be too costly to open many capsules for making a dish. When the pork is nearly cooked, baste the pork again with the basting sauce. Firstly, poke some small holes on the pork butt so it can absorb the flavor better and cut into 2 cm wide and 4 cm thick long strips.
Mr. Chin closed years ago his little daughter who sat the abacus and cash register is near my age of 67 years. There is a famous sauce called. The second method is to grill it in an oven over high heat, and basting the meat with honey or maltose repeatedly. Bring it a boil then reduce the heat and simmer for 5 minutes. It’s full of detail and I can see how much you love cooking from it. We need a method suitable for most households with a result tastes just light the store bought Char Siu. The authentic Char Siu recipe requires to hook up the pork and cooked over charcoals.
The color of the red yeast rice makes it red without using the artificial color, which I think is important for commercial use, not for home cooking. If not, omit it as it will not affect the flavor. The purpose of red yeast rice is to provide the signature mahogany color of Char Siu. KP Kwan. What I can remember was the taste was heavenly, and eating the plain rice with a massive amount of sauce as the topping. My mom is a typical homemaker who prepared nearly every meal for me. I will keep in mind of your suggestion, perhaps I can add more info which makes it worth for anyone to purchase one . Place all of the ingredients in a small saucepan except for the food coloring (if using). Adapted from a recipe by Joshua Bousel at Serious Eats. However, this might not be feasible for most home cooks. Brushed on grilled veggies. It was a great family atmosphere , and Mr. Frank Chin’s small daughter would often work at the cash register. Set aside until it is no longer hot, Slice and serve. This approach is closer to the traditional way, and I find that the result is better than the first one.
Add the filtered mixture to oyster sauce, honey and five spice powder. 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. Maltose is very viscous, and it looks like thick honey. The length of roasting as stated in the recipe is only for general reference. I found two methods to make Char Siu at home that is as yummy as in any Chinese restaurants. All Rights Reserved. As for the pork, yes it is pork belly. Also, have you ever tried Char Siu at Lei garden restaurant in Hong Kong? It should reach 70°C / 160°F to ensure the pork is fully cooked. A good Char Siu should have a glossy surface with the trademark dark mahogany color. You can also make it by yourself. I would like to ask you some question regarding this recipe. It’s so simple but tastes really good. This method is the key to making it to for the thick and shining glaze. your site is fantastic.
Bold, vibrant and delicious, this versatile char siu sauce is easy to make and will make your taste buds sing! Hi, The second part is tmaking he char siu sauce which is the marinade. Set aside and drain. It is hard to explain why I like Char Siu so much. I tried to sign up for your book, but got “Invalid …” Too bad! In a large bowl, mix hoisin sauce, cooking wine, honey, light soy sauce, oyster sauce and Chinese five spice. Most Chinese restaurants add red food coloring to give the meat its characteristic hue, but it's entirely optional. Turn off the heat and let it cool completely. Hi Anna, Cut the pork across the grain into 5cm long strips. Hi Chin, It’s become one of my partner’s favorite ways for us to eat pork! So delicious. The Char Siu recipe that you can make it at home which is as good as the Chinese restaurant.
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. When my char siu is gone, I will try some recipes from your book, which is a great gift for your bloggers. Marinate any cut of pork in this sauce before grilling or roasting, and pass more sauce on the side.
I would cut the raw meat a bit thicker for that reason. Marinate any cut of pork in this sauce before grilling or roasting, and pass more sauce on the side. Filter. Your email address will not be published. Hi Roger, Marinate the Pork: In a bowl, mix the soy sauce, dark soy sauce, sugar, hoisin sauce, rice cooking wine, paprika, and salt. Rosoliorosoglio 玫瑰露酒 is the most common type of wine for barbecue in China. I have just added your name and email to the book list manually. 37 %, or 3 tablespoons chinese shaosing wine. A good instant read thermometer helps a lot. Since you know Mr. Chin, I hope he is willing to tell you where can you get it? If you can’t get the red yeast rice, I suggest you omit it, if you just want to make it for your family. Brush the pork with the basting sauce encourage the sugar on the surface caramelized quickly.
I am happy to see you in this comment area, as you have read through my recipe. I can get red yeast rice easily as I am living in Asia. As an Amazon Associate I earn from qualifying purchases. When you take a bite to a piece of Char Siu, you will first taste the sweetness of the maltose, followed by the aroma of the slightly charred flavor, and finally, succumb to the juicy and succulent meat marinated for hours. Kwan, your char siu recipe is not as good as a restaurant version, it’s better! Hope you try out some of the recipes. Then remove the excess marinade as the sauce when served. I have not published a book yet. Added to ramen soups. When I was young, I had breakfast before going to school, brought along the lunch box with rice, stir-fried vegetables and pork chops.