Brad's char siu (Chinese BBQ pork) w/ chow mein. Chinese BBQ pork is loved the world over, and it's not hard to make at home! With some key ingredients and a couple of technique, it might even be better. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat.
Ingredients of Brad's char siu (Chinese BBQ pork) w/ chow mein
- You need of For the pork.
- It’s of whole pork loin.
- You need of char siu marinade packets.
- It’s of water.
- It’s of For the chow mein.
- It’s of baby carrots.
- It’s of medium sweet onion, sliced thin 1" long.
- You need of shitake mushrooms, sliced.
- You need of garlic, sliced thin.
- Prepare of bok choy, only the whites. Sliced thin.
- You need of savoy cabbage. Quarter & slice 1" thick.
- Prepare of yellow squash, slice in half lengthwise, slice thin.
- You need of For chow mein sauce.
- Prepare of heavy chicken broth.
- You need of reduced sodium soy sauce.
- You need of fish sauce.
- Prepare of seasoned rice wine vinegar.
- Prepare of sesame oil.
- It’s of Mongolian fire oil.
- Prepare of whole star anise.
- It’s of each dry mustard, ground ginger.
- It’s of Other ingredients.
- It’s of soft chow mein noodles or lo mein noodles.
- Prepare of Cornstarch slurry.
I've tested several different mixtures and finally decided to share the following. Pork – the best pork for Char Siu is pork scotch fillet. See next section for more information; Sugar – brown sugar is best for lovely caramel flavours in the Keywords: Char Siu, char siu pork, char siu sauce, Chinese BBQ Pork. I love hearing how you went with my recipes!
Brad's char siu (Chinese BBQ pork) w/ chow mein step by step
- Mix water and marinade pkgs. Pierce pork loin all over with a fork. Place both in a lg zip lock bag. Remove as much air as possible. Marinade overnight or longer. I went 3 days. Turn bag over every 8 -12 hrs..
- Pre heat grill. Clean with grill brush. Do not rinse pork loin. Place on grill and char on all sides. You want that dark caramelization. I even put a little smoke to it with Cherrywood chips while cooking..
- When seared on all sides, place in a baking dish and finish in the oven at 350. Bring to an internal temperature of 155. Remove from oven and tent with tin foil 5-8 minutes. This will bring the internal temp up to over 160..
- While pork is in the oven, make chow mein, sauce, and noodles at the same time..
- In a saucepot, place chicken stock, soy sauce, and fish sauce. Bring to a boil then reduce to a simmer. The idea is to layer these flavors into the sauce. So go down the list, add 1 ingredient and let simmer a few minutes before adding the next. I wrote the ingredients in order for how I added them. When last ingredient is in and it has simmered for a bit, thicken with cornstarch slurry. Equal parts corn starch and cold water. Until desired thickness. it will thin out when you add to veggies..
- For the chow mein, place a small amount of sesame oil in a wok. Heat wok and add whole baby carrots. Stir fry until they just start to caramelize. Add onion, mushrooms, and garlic. Stir fry until onion becomes translucent, don't let them brown. Add bok choy, fry another 3 minutes. Add squash and cabbage. Fry until cabbage is just tender. Pour sauce over and heat through..
- Bring 4 qts water to a boil. Add noodles and cook according to times on the pkg. When done drain and rinse with hot water. Place in a serving bowl and toss with a little sesame oil so it doesn't stick together..
- Plate noodles and add sauced veggies on top. Slice pork thin and add to the plate. Serve immediately. Enjoy..
This Char Siu pork tastes just like the pork at your favorite Chinese restaurant. Caramelized on the outside, nice and tender on the inside. Most Chinese restaurants will serve Char Sui as a side dish or appetizer. At my favorite Chinese restaurant, they will serve this with the main entree alongside the. Chinese BBQ Pork Recipe – Char Siu หมูแดง.