Make sure you click the button in that email so you can start receiving emails from us. Slice the Char Siu Pork into ¼” thick slices. Pour marinade into a mixing bowl and stir in remaining 1 ½ tablespoons honey. Especially when it comes to rubbing the marinade into the ingredients. Once the internal temp is at 125°F, add another half chimney of lit lump charcoal and start cooking the pork directly over the lit fuel and constantly basting and turning until the internal temp is 145°F. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. When you think about it we are still merely a teenager in BBQ years compared to China where we are talking thousands of years. Add all the other ingredients together in a bowl and mix thoroughly. We’re making Char Siu Pork Tenderloin for one of our holiday gatherings, and we couldn’t be more excited! Cook it indirectly until the internal temp is 125°F. Recipe adapted from my chef's version at culinary school. Place a tray on the other side to help with cleaning up, this can get messy but it is so worth the trouble, trust me. If you follow all the steps, it's the best char siu you'll ever have. There are a few cuts you can use to make Char Siu; Pork Collar Butt, Pork Scotch, even tenderloin, although the tenderloin tends to be a lot leaner, you are better to stick to the cuts that have a bit of fat in them. (Or you can make your own 5-spice powder and hoisin sauce using our pantry staple recipes.). Your email address will not be published. In America, there are 400 years of history barbecuing pork ribs to whole hogs. Sweet, delicious roast pork. It actually makes me hungry just thinking about it. Put rice in a pot and add lemon zest, chives and salt & pepper. I WANT IT NOW. All of our opinions are always our own. She is an avid matcha lover and believes that the best food is made from scratch. Sticky, red, succulent is what comes to mind when I think about Chinese BBQ Pork. Char Siu is a Cantonese-style roasted BBQ pork that is commonly used in Chinese cuisine. At dim sum restaurants, you’ll find char siu in everything from rice noodle dishes, to buns, and everything in between. My ideal is to pep up the heat and then eat it with refreshing ingredients, such as crisp, ice-cold lettuce, coriander sprigs and mint. Growing up, my first memories of eating char siu were when my family would visit my grandparents who lived in the city. Sign up for our newsletter to receive cultural tidbits & tasty dishes! Subscribe to never miss a recipe. Chinese BBQ Pork. We all think we are the best at cooking pork. The pork tenderloin is then BBQ’d over a grill, which mimics the flavour of what you would find at a Chinese BBQ shop. We made this last night (put it on the BBQ with a very light smoke) and it was RIDICULOUSLY GOOD. This is such a crazy time of year for everyone, and it’s really easy to get wrapped up in all the stuffy holiday logistics. Often called Chinese BBQ Pork, this savoury, succulent, and tender meat is eaten as a main protein with rice or noodles, or chopped up and used as a filling in buns known as Char Siu Bao. Modified: Jun 1, 2020. This site uses Akismet to reduce spam. It’s a stress-free dish that’s packed with tons of delicious flavor. Serve with rice, slice in soup or serve with noodles. Rinse the rice under cold water to remove all the dust, this stops it clumping together after it is cooked. My aim was to create authentic perfection. It helps us pay to run this site and bring you unique and original recipes. They are definitely the Grand Daddy’s of BBQ and I think they know what they are doing. You can also slice it up really thin and serve it on pressed sandwiches, there are tons of possibilities! Cover with the cup and a half of cold chicken stock and cover with a lid, bring to the boil as quickly as possible and then turn the heat down and simmer for 8-10 minutes. Love your pairing too! I don’t understand the temperature directions in step 9. This post is sponsored by The National Pork Board. This flavorful and tender dish is often called Chinese BBQ pork. Now I’m only too happy to share my findings with you. Read on for detailed instructions or watch how to make Char Sui in the video below. Char siu literally means “fork-roast”—a reference to an ancient Cantonese practice of roasting pork on fork-shaped skewers over charcoal. Bring that to the boil quickly, then turn the heat down and simmer for 8 to 10 minutes. Put the pork strips on the indirect side of the cooking grate, away from the lit charcoal and cook until internal temp is at 125°F. Once you have sliced up all of the pork collar into 1” strips, place them into a bowl and cover until you are ready to marinade them. Your email address will not be published. Remove pork from bag with marinade and place onto a baking sheet with a rack inserted in it (or a roasting pan). Drain the pork well, reserving the marinade in a small saucepan. Now you can safely use it as a baste. Brush with half of remaining glaze and roast 10 minutes more. If you’re unable to find Chinese rose wine, you can substitute with a shaoxing wine, or a dry white wine, just for additional flavour. Step 2: Make the rub: Place the sugar, five-spice powder, and pepper in a small bowl and mix with your fingers. Set aside for at least 4 hours, ideally overnight. The red fermented bean curd is a mixture of fermented red tofu and the red bean curd mixture they come in, these will be needed to get mixed into a paste and added with all the other ingredients. Add greens when water is boiling and steam for 6 minutes. Choose […]. I’ll be aiming to smoke around the 300°F to 320°F mark. Light up another half chimney of lump charcoal now, as we’ll use this to sear the pork strips directly over the heat, while basting with the thickened marinade. I’m a Weber Kettle collector (50 and counting) trying to cook great food. Hash Brown Crust Bacon and Cheddar Quiche. Cover the pork with plastic wrap and marinate for 6 to 8 hours in the refrigerator. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts. There is something magical about the deep charred mahogany sheen that Char Siu Pork has. You can also use it as char siu dipping sauce. Simmer over medium-low heat for about 20 minutes. BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. Red fermented tofu bean curd, hoisin sauce, 5-spice powder, and Chinese rose wine can be found at specialty Asian supermarkets. Brush marinade on the meat. Pour all marinade ingredients, except 1 ½ tablespoons honey, into a saucepan and stir together. This is my weakness every time I go out for Chinese. This is a meal I keep coming back to over and over again. Cover and set aside in the fridge for at least 12-24 hours. That’s when we want to add some more lump charcoal and then move the meat over the charcoal and cook until an internal temp of 145°F is reached. Total Carbohydrate But you can disregard that if you don’t have a meat thermometer :), We hope you find something you love in our little corner of the internet. Learn more. Thank you, thank you, thank you so much for the recipe. Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack. The sticky glazed charred goodness really doesn’t need a lot to accompany it. ). Once these are all mixed, pour the mixture over the pork and mix up and make sure all the pork is coated in the marinade, covered, and put back in the fridge for 24 hours. Site by Being Wicked, Char Siu Chicken Thighs With Beijing Barbecue Sauce, Episode 208: The Best BBQ You've Never Heard Of, Episode 105: How to Smoke When You Don't Have a Smoker, Episode 110: Yum Kippers—Fish Gets Smoked, Episode 111: Smoking the Competition—Our Tailgating Show, Episode 112: You Can Smoke What?! Note that the char siu you order in Chinese restaurants often has a reddish hue, achieved with a few drops of red food coloring in the marinade. Put the grill in place, put a piece of smoking wood (I used apple) in place above the lit charcoal and put the lid back on. Thank you for supporting our sponsors. Often called Chinese BBQ Pork, this savoury, succulent, and tender meat is eaten as a main protein with rice or noodles, or chopped up and used as a filling in buns known as Char Siu Bao. https://www.theguardian.com/.../nigel-slater-classic-char-siu-pork-recipe –I think it’s important for everyone to take a step back and (try to) enjoy the ride! I started excluding those that didn’t use traditional ingredients, like honey for sweetness. Sponsored posts are indicated at the start of such posts. I’ll be pairing it with some chicken flavored jasmine rice. Clean and trim the pork. Pour all marinade ingredients, except 1 ½ tablespoons honey, into a saucepan and stir together. Clarifying the step of the marinade that the raw tenderloin is placed in. I then usually garnish mine with some finely chopped chilli and scallions. Then we are going to use some cold chicken stock, one and half times the amount of how much rice we put in, so for a cup of rice, put in one and a half cups of chicken stock. So simple to look at, it takes some time to prepare but the end result is pure magic in your mouth. My husband just about lost his mind over it. Want a fattier version? The rub and marinade are excellent on spareribs and baby backs. The yellow bean curd sauce (huang jiang) is available from Chinese grocers. Thank you for supporting our sponsors! Shake bag around to ensure all of the pork is covered in marinade. Required fields are marked *. The Best Smoker Thermometers for Mastering Temperature Control, Smoking Your First Brisket – Advice From Aaron Franklin, Kettle Grill that you can set up dual cooking zones (I’m using a. Now using the leftover marinade, put it in a small pot and add 2 tablespoons of Maltose to thicken up. Step 5: Oil the smoker rack. As an Amazon Associate I earn from qualifying purchases. It is best to put the sauce and the meat into a zip-lock plastic bag which you can turn over and over again. Place rice on the plate, garnish with thinly sliced scallions and diced red chilli. I was taught how to make this by the late Ken Lo. Not only is this a delicious and unique dish to cook up this holiday season, but it also makes for the best pork leftovers! Serve on top of steamed rice and vegetables. Remove as much air from the bag as possible, seal and refrigerate for at least 4 hours and up to 24 hours.

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