and thank you for sharing! Yes, I admit the cooking requires quite some effort and is messy. Loved this dish. Thought it was the least I could do was tell somebody and thanks for that great recipe making the Char sui tonight.
I raised the meat up the second time to 8 inches away from the flame and made sure I selected high broil. There are so many char siu recipes out there that simply yield a sweet piece of pork. How wonderful to be reconnected to recipes which connected me to cooking in general and to Chinese cooking in particular… Reduced the soy sauce to create a thicker sauce, so it hangs onto the pork during roasting. Serve the pulled pork in a tortilla wrapped with shredded lettuce, soured cream and spring onion. Hi I'm Maggie Zhu! You could potentially increase the oyster sauce and molasses (+2 tablespoons oyster sauce and +2 tablespoons molasses). I’m glad to hear you enjoyed the dish Jamie! In this version I made a few small changes: In this recipe I used pork tenderloin which is the lean cut traditionally used in Cantonese restaurants. facebook link It tastes great served either fresh out of the oven or cold. I have stayed and worked in Hong Kong for more than 12 years and are familiar with authentic and aromatic as well as typical and traditional dishes there having had most of my meals in restaurants, tea houses, dim sums and street hawker fares. I am very impressed with your detailed description and guides on each of your recipe including accompanying sauces and dips, etc. The marinade and cooking method make this recipe a keeper! Hi Jeffrey, no worries at all! Turn to medium low heat. It is actually the proper way that Cantonese restaurants use, with a hook. 2 tbsp of Shaoxing rice cooking wine and a little water to thin just a bit completes the mix.
Back at the end of the 1970’s when I was a young 40 years old, my wife and my mother thought I should learn to do more than grill beef and stuff.. I have found that good, quite sweet char siu (aka Chinese BBQ pork) does not need much soy sauce, if any. Your email address will not be published. One of my favorite marinades! One thing, I bought meat hooks from Amazon so I can hang my Char Siu pork with a pan with some water under it to catch the drippings. And yes, I am finding many wonderful Chinese recipes on your blog… :O). Best cut of Pork for Char Siu. Baste the pork, using a brush to dab the glaze onto the top side. That’s why it gives the BBQ pork a better glaze that sticks to the surface. I was given small hooks by a butcher friend.. You can find them now on in a restaurant supple store or on by searching for ‘small meat hanging hooks’ on Amazon.. Yes, I believe Chinese restaurant uses food coloring. You’d be a best seller and I’d be #1 in line!! Read my disclosure policy. Member recipes are not tested in the GoodFood kitchen. Is it possible to freeze this after it is cooked? One downside was that the strips came out more dark red than I wanted, still trying to figure out how to make the uncharred spots a more intense red. You can email them over if you’re on the mailing list (shameless plug for you signing up to get emails) or just leave a comment below with your requests. Otherwise it’s very hard to measure the correct amount. Add the pork to the egg mixture then dust lightly in flour. Thanks for sharing your knowledge of replacing red food coloring. I cannot wait to try this out! I want to try it out but I’m not sure if my oven is big enough. Thank you… :o). Place the pork in a lightly greased slow cooker. Read More! I have tried different recipes for Char Siu and this is my favorite for the flavor marindade and techniqe of cooking at high temperature. Because the ribs are on the bone, they take slightly longer to cook––1 hour. Use tamari or coconut aminos to replace the soy sauce, use dry sherry instead of Shaoxing wine, make sure to use a gluten-free oyster sauce, and use honey instead of maltose.It’s possible to make the dish gluten free. I am making some today. Thank you! One question, do you know if it’s possible to freeze some of the leftovers? It smells really authentic! Thank you for having this site and posting all these amazing recipes. You’re totally right that the book is still so current and the recipes are classic Also, they use maltose instead of honey or sugar, which allows the marinade to coat the meat better. Glad to hear your dish turned out well!
Can this be cooked on a charcoal bbq grill? Cook for 5 minutes to thicken the sauce slightly.
The sugar will fall from the spoon much easier. If you want to use a larger cut of pork, you can use a pork loin for just slightly more points per serving. REALLY yummy. Simplified the baking and basting process. Cover loosely with aluminum foil. Yes you can use a tenderloin for this recipe. Sign up for daily recipes and receive a Free E-Cookbook! Maggie – Your Char Siu Recipe is the Bomb Diggity. It’s really smart of you to cook a big batch. Yum. Transfer the pork into a large ziplock bag. Was the star of the dinner. Great marinade. Grease your tablespoon with a thin layer of oil. It calls for light brown sugar instead of granulated sugar and I oven roasted it by hanging the pork from the oven rack over a pan of water… Other than that, its like reading that wonderful book all over again, 37 years later.. Pork Char Siu made with pork tenderloin in a garlic and ginger spiced marinade with Chinese 5 spice powder and hoisin sauce, this is a healthier spin on the classic Chinese takeout favorite. My husband loves pork so this is a must try!