Chinese BBQ Pork 'Tacos'. Chinese BBQ Pork Recipe – Char Siu Chinese Recipe. (Chinese BBQ Pork 叉烧) EASIEST Way to Make Chinese BBQ! Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat.

Ingredients of Chinese BBQ Pork 'Tacos'

1. Prepare of all-purpose flour unbleached.
2. You need of cake flour.
3. You need of active dry yeast.
4. Prepare of sugar.
5. Prepare of sea salt fine.
6. You need of water warm , around degrees F 105.
7. Prepare of vegetable oil , plus more for brushing dough.
8. It’s of roasted chicken sliced.
9. It’s of hoisin sauce.
10. You need of Sriracha sauce.
11. It’s of cucumber medium , thinly sliced crosswise.
12. You need of scallions , julienned or thinly sliced on a long diagonal.
13. Prepare of mango barely ripe , shredded.
14. You need of Cucumber English (or Kirby) , shredded.
15. It’s of serrano pepper , thinly sliced.
16. Prepare of Napa cabbage , thinly sliced.
17. It’s of cilantro leaves.
18. You need of mint leaves.
19. You need of olive oil.
20. It’s of lime Juice of.
21. You need of salt.
22. Prepare of green onions , thinly sliced.
23. It’s of pork shoulders , bone in.
24. You need of Soy.
25. You need of Honey.
26. It’s of Garlic powder.
27. It’s of Ginger powder.

Let the slow cooker do most of the work for you and try these soon! If you know me, you know that "the other white meat" and I aren't the best of friends… usually I don't eat pork. I have no idea why, I'm just. Authentic and homemade Chinese BBQ pork marinated with sticky char siu sauce and roasted in oven.

Chinese BBQ Pork 'Tacos' step by step

1. In a large bowl, whisk together the flour, cake flour, yeast, sugar, and salt; add the water and oil. Using your hands, mix and then knead in the bowl until dough forms (add up to 1/4 cup more water by the tablespoonful, if necessary)..
2. Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Put the dough into an oiled bowl, turning the dough to coat it with oil, then cover with a clean dishtowel and let rise at a draft-free warm room temperature, until doubled in size, 45 minutes to 1 hour..
3. Meanwhile, cut out a dozen 3-inch squares of parchment paper. Punch down the dough and form it into a 3/4-inch-thick rope. Cut into 12 equal pieces. Roll each piece into a ball. Place balls on a baking sheet, cover loosely with plastic wrap, and let rise at warm room temperature for 30 minutes..
4. Pat each ball into a long oval, about 1/8 inch thick. Brush each oval with oil, then fold in half crosswise, place on a parchment square, and brush with oil. Place on a baking sheet and repeat with the remaining dough pieces. Loosely cover the buns with plastic wrap and let rise at a warm room temperature until nearly doubled in size, about 30 minutes..
5. Bring a few inches of water to a simmer in a pot so that the bottom of a steamer insert sits above the water. Arrange the buns, in batches if necessary, about 1/2 inch apart, on the insert and steam over medium heat, covered, until the dough is slightly puffed and cooked through, about 10 minutes..
6. Make the slaw by combining the mango, cucumber, green onions, serrano pepper, cilantro, mint, olive oil, lime juice and salt in bowl. Set aside..
7. For the pork, Marinate the steaks in soy, honey, garlic powder, onion powder, and ginger powder. Grill on high heat for 5 minutes per side on the BBQ. Rest for 20 minutes then slice thinly. .
8. Assemble the tacos and enjoy!!.

This dish is called Char Siu in Cantonese dialect, or Chashao (叉烧) in Chinese language. It is of Cantonese origin where marinated skewers of pork meat or pork. 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 No trip to Chinatown is complete without taking home a container of Chinese BBQ pork. And I am yet to manage the drive all the way home without. This Chinese BBQ Pork, also known as Char Siu, is deliciously sweet, crispy on the outside, tender on the inside and so easy to make!