112.7 g Most Chinese restaurants add red food coloring to give the meat its characteristic hue, but it's entirely optional. Receive the latest recipes from The Daring Gourmet! Soak the red yeast rice for half an hour or until soft with the wine and light soy sauce. Char Siu was not on the menu since my mother did not know how to make it. Char Siu Sauce. Fast forward to my colleague years away from home in Penang. To BBQ, roast in the oven at … As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Brush the pork with the basting sauce encourage the sugar on the surface caramelized quickly. Brush the pork with the basting sauce, Roast at 220°C / 428°F for ten minutes. Hi Roger, What I can remember was the taste was heavenly, and eating the plain rice with a massive amount of sauce as the topping. Meanwhile I will check if there is any technical problem at our end for signing up. 37 %, or 3 tablespoons chinese shaosing wine. I will keep in mind of your suggestion, perhaps I can add more info which makes it worth for anyone to purchase one . Hi Thanawat, I found two methods to make Char Siu at home that is as yummy as in any Chinese restaurants. The pork without the marinate Japan-fried until it is dry, fragrant and slightly charred. When the pork is nearly cooked, baste the pork again with the basting sauce. I can get red yeast rice easily as I am living in Asia. I will be teaching a group of 12 ladies this method soon in a cooking class. ( I use Shaoxing wine in this recipe. If not, follow this recipe, and it will turn out just like using the barbecue […]. I would cut the raw meat a bit thicker for that reason. thank you for the good advice. I really love how you describe the tips and methods for each recipe you wrote. The color of the red yeast rice makes it red without using the artificial color, which I think is important for commercial use, not for home cooking. Thanks for letting me know. The dryness is especially significant if you used lean pork. Char Siu properly refers to roasted pork which has been marinated in this sauce... but this is the base flavor. It should reach 70°C / 160°F to ensure the pork is fully cooked. It’s become one of my partner’s favorite ways for us to eat pork! You can omit it, but the color of the Char Siu will not be so intense. If not, omit it as it will not affect the flavor. I have not published a book yet. So delicious. Marinate any cut of pork in this sauce before grilling or roasting, and pass more sauce on the side. I noticed you did not have your pork in a pan. Marinate the Pork: In a bowl, mix the soy sauce, dark soy sauce, sugar, hoisin sauce, rice cooking wine, paprika, and salt. Of course it turned out a little on the dry side (I already expected this) but gosh ! another dish I miss greatly from there would be the dish they called Peking duck, which appeared to be duck breast before finish the breast would be cut into strips with a crispy skin, possibly coated with almond, finely ground and tender and delicious. Hi, The first part is picking the best cut of pork. Back to the food…I am going to try this again using pork chops. It’s best to marinate the pork belly overnight. […] most common meat item in Chinese fried rice is barbecue pork (Char Siu, 叉烧). The famous Young Chow Fried Rice include both shrimps and Char Siu, although many people claim […], […] I suggest you purchase it from the store, or you can also make it with the oven by following the Char Siu recipe on this […]. A good Char Siu should have a glossy surface with the trademark dark mahogany color. It did not sound like a huge reward, but it finally unfolded the mysterious flavor Char Siu that has been bothering me for a very long time. Also, have you ever tried Char Siu at Lei garden restaurant in Hong Kong? KP Kwan. We need a method suitable for most households with a result tastes just light the store bought Char Siu. I assume it results from the right amount of ingredients coupled with marinating and the grilling. The first method is to marinate the pork for a day air two, then stewing the pork in a wok along with the marinade under it is tender. Store in the refrigerator where the sauce will keep for at least 2 weeks. Here is full five star for such great work. Add garlic and ginger and pour the Char Siu sauce over the meat or you can use a bag. I really would love to cook it at home after I came back from Hong Kong. As an Amazon Associate I earn from qualifying purchases. Char Siu recipe- How to make it as good as Chinese restaurant, Char Siu Bao Recipe- Chinese Steamed Pork Buns, Shrimp fried rice – how to cook to get the best result (trade secrets), Yang Chow fried rice - How make cook wthout using high power stove. It’s so simple but tastes really good. Pour the marinade over the pork. (1) Recipe by DrGaellon. Hi Chin, but back to the char siu….. may I use ground red yeast rice from capsules? Hope you try out some of the recipes. (No SPAM, we'll never sell your email - we promise!). Eager to get one! The second method is to grill it in an oven over high heat, and basting the meat with honey or maltose repeatedly. The length of roasting as stated in the recipe is only for general reference. I tried to sign up for your book, but got “Invalid …” Too bad! The authentic Char Siu recipe requires to hook up the pork and cooked over charcoals. Thank you so much. Anyway what a great recipe for Char Siu. This method is the key to making it to for the thick and shining glaze. Nature Nate’s 100% Pure Raw & Unfiltered Organic Honey, 32 oz, Frontier Five Spice Powder, 1.92-Ounce Bottle, Rice Cooking Wine (Red) - 750ml (Pack of 1) by Shaohsing, Lee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz). The day I had my first bite of Char Siu eventually arrived when my teacher took us for lunch after we won an inter-school table tennis competition. The time to cook the meat should not be too long. There is a  famous sauce called. Most Chinese restaurants add red food coloring to give the meat its characteristic hue, but it's entirely optional. That is why pork with some fat like pork belly and sirloin is the best for Char Siu. I would appreciate a copy of your book when it is out but previous attempt at registering for it told me my registration failed. I prefer a simple sauce that will not overshadow the flavor of the barbecue pork. Thank you, Tina. The greatest secret, however, is the flashback of the childhood memory tightly interweaved into multiple layers of flavor, like the food critic Anton Ego overwhelmed with emotion enjoying Ratatouille in the movie. You can also make it by yourself. Move the pork closer to the top heating element for another ten minutes. I wish you all the success in your cooking class. Rosoliorosoglio 玫瑰露酒 is the most common type of wine for barbecue in China. Firstly, poke some small holes on the pork butt so it can absorb the flavor better and cut into 2 cm wide and 4 cm thick long strips. Artificial coloring is the last resort which I do not recommend. But I thought why should anyone buy the book if they can get it free from this website? Turn off the heat and let it cool completely. Which part of the pork do you use in the picture and the clip? My first was using the pork loin cleaned of the silver skin but left the outside fat, cut across then length wise into 4 nice servings. I will look further for the rice, also what about food color? However, this might not be feasible for most home cooks. A good instant read thermometer helps a lot. Kwan, your char siu recipe is not as good as a restaurant version, it’s better! I have just added your name and email to the book list manually. As a marinade or glaze for barbecued pork (most commonly belly, loin, shoulder or ribs) As a marinade or glaze for barbecued chicken and seafood. I just whipped this up to your exact measurements, but with chicken breast. Your recipe is just what I’ve been looking for! Thanks for the reply and quickly also. In a large bowl, mix hoisin sauce, cooking wine, honey, light soy sauce, oyster sauce and Chinese five spice. where may I find whole red yeast rice? We use cookies to ensure that we give you the best experience on our website. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. I have used a variation of this recipe excluding the red yeast rice but using a ready mix packet of spices which has some red food coloring, made by NOH. Brush the pork with the glaze and turn the heat up to 400°F, brushing with glaze and flipping, until … The meat is tender and moist inside with the slightly charred and caramelized on the outside. Give a big stir-fry to combine well. Oh never realize it was ages ago! Place an aluminum foil on the drip pan. Tell him you want to make it for the family, not to open a restaurant which I think he should have no problem to advise you. Therefore, you should set the temperature at 200°C-220°C. It worked just fine. Check the internal temperature of the pork. Hi, I have just added your email to the book list. It is a hard answer for me to suggest opening the capsules. Turn over for 2-3 times during the marinating process. As for the pork, yes it is pork belly. As a marinade or glaze for barbecued pork (most commonly belly, loin, shoulder or ribs), As a marinade or glaze for barbecued chicken and seafood. If you continue to use this site we will assume that you are happy with it. The purpose of red yeast rice is to provide the signature mahogany color of Char Siu. It was a great family atmosphere , and Mr. Frank Chin’s small daughter would often work at the cash register. Maltose is very viscous, and it looks like thick honey. Thank you for your update. Filter. I have sign up for you. Remove the pork and apply the basting sauce again. Cheers! 34 hour marination did so much to penetrate the flavours. Bring it a boil then reduce the heat and simmer for 5 minutes. Char Siu brings back many fond memories and pivotal moments in my life.

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