Chinese BBQ pork/ Char Siu. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Growing up in the Catskills, the first time I saw this Chinese BBQ pork, or char siu, was at the Holiday Inn of all places. My father, the hotel restaurant's head chef at the time, used a closely guarded recipe of Chinese sauces, lots of.
Ingredients of Chinese BBQ pork/ Char Siu
- It’s of Pork belly 1.5 inch stripes/pork butt 1 inch thick.
- It’s of maltose.
- You need of Marinade:.
- You need of cube red fermented tofu,mashed.
- Prepare of sugar.
- It’s of oyster sauce / vegetarian stir-fry sauce.
- You need of garlic, minced.
- It’s of dark soya sauce /2 tbsps soya sauce.
- You need of Shao xing wine.
- You need of char siu seasoning mix.
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. Chinese Barbecue Pork (Char Siu Pork). Chinese BBQ Pork Recipe – Char Siu หมูแดง. Share this with your friends via Chinese BBQ pork is loved the world over, and it's not hard to make at home!
Chinese BBQ pork/ Char Siu step by step
- Tenderize pork with a turkey lifter fork. Mix all marinade ingredients together then put on pork. Put pork into a zipper bag or a container and let it marinade overnight in refrigerator..
- Preheat oven to 375C. Put water in roasting pan. Remove pork from fridge and arrange on a wire rack inside roasting pan. Bake for 30 minutes then turn it oven and bake for another 30 minutes..
- Meanwhile, add maltose to marinade. Simmer marinade until it turn glossy and thick. Set aside.
- Bast thickened sauce on pork, bake for 10 minutes in order to get a nice caramelisation and char. Turn pork and bast other side, bake for 10 minutes to get even char on both sides. Remove from oven and rest for 10 minutes before slicing..
With some key ingredients and a couple of technique, it might even be better than buying, actually, it probably will be. Char siu is a savory Chinese BBQ pork that you can make it home. The meat can be eaten on its own or is also often used in fried rice, or wrapped inside a steamed bun for char siu bao. There's a lot of foods that I always had around the house growing up that I took for granted. Char siu literally means "fork burned" which is a reference to the traditional preparation, skewered and barbecued over a fire.