Char Sui 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. Aside from eating it straight, which is hard to resist, there are countless. Chinese BBQ Pork, also known as Char Siu, is a traditionally roasted pork covered in a sweet barbeque sauce.
Char Siu, or Chinese BBQ pork, is one of the most popular pork recipes in Cantonese cooking.
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 is the epitome of Cantonese BBQ.
You can cook Char Sui pork using 9 ingredients and 5 steps. Here is how you cook it.
Ingredients of Char Sui pork
- You need 2 of chopped garlic cloves.
- Prepare 1 tbsp of grated ginger.
- Prepare 1 tbsp of malt vinegar.
- You need 50 ml (2 fl oz) of shaoxing rice wine.
- You need 50 ml (2 fl oz) of hoisin sauce.
- It's 50 ml (2 fl oz) of Chinese barbecue sauce.
- You need 1 tbsp of light soy sauce.
- It's 500 g (1 lb) of pork shoulder (cut into large pieces).
- You need 1 1/2 tbsp of honey.
Also called Chinese BBQ Pork, it's finger licking good and you're going to be shocked how easy it is to make the Char Siu sauce that's used to marinade the pork. Char Siu Pork - Chinese BBQ Pork Char Siu 叉烧 (Chinese Barbecue Pork) This recipe is the Cantonese style Char Siu (Chinese barbecue pork). It is the improved version from the similar recipe that I posted a few years ago. Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao.
Char Sui pork instructions
- Whisk 2 chopped garlic cloves, 1 tbsp grated ginger, 1 tbsp malt vinegar, 50 ml (2 fl oz) shaoxing rice wine, 50 ml (2 fl oz) hoisin sauce, 50 ml (2 fl oz) Chinese barbecue sauce and 1 tbsp light soy sauce together in a bowl. Pour over 500 g (1 lb) pork shoulder (cut into large pieces), mix, then cover and chill for 2 hrs or overnight..
- Preheat oven at 240 c (475 f). Arrange the pork pieces on a wire rack over a baking tray half-filled with water..
- Bake for 30 mins, basting several times with the marinade until the pork is tender..
- Put 1 1/2 tbsp honey in a pan and bring to boil..
- Brush the honey over the pork and set aside to cool. The longer u leave the pork in its marinade, the more intense its flavor will be. Slice the pork and serve with rice..
To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. 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. This unadorned dish can is available in every corner of the street, and each restaurant boasted to have the best secret recipe for the barbecue pork.
