Line a sheet pan with foil and place a metal rack on top. Comments can take a minute to appear—please be patient! Marinate fish and seafood for 15 to 30 minutes. It should be cooked through and caramelized on top. Whether it's chicken, pork, or beef, this marinade is my go-to recipe when I want to cook a quick stir-fry dinner. I’ll try another recipe. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Combine the sugar, salt, Chinese five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. I was really amazed at how little marinade was required. By now, the pork has cooked for 50 minutes total.
Whisk soy sauce and sugar until the sugar is dissolved. Three of the five spices in the Five Spice powder are pretty common pantry spices: cinnamon, cloves, and anise. To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. Easy Stir-Fried Beef With Mushrooms and Butter, Easy Stir-Fried Chicken With Ginger and Scallions, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce, Like Apple Pie in a Mug: Apple Sujeonggwa (Cinnamon-Ginger Punch), The Serious Eats Field Guide to Chinese Pastries.
Rub the pork with the rest of the marinade in a large bowl or baking dish. Meat should be sliced. He has written two cookbooks.
Cover and store the reserved marinade in the fridge as well.
WOW!!! Cover and refrigerate overnight, or at least 8 hours. What would you serve with this? I made this recently and although it was good, was missing something. We like to serve our Char Siu with white rice (or brown rice) and greens! If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. For perfect balance, pair with Scallion Ginger Dipping Sauce. Over the years, the flavor of the char siu one could get in noodle shops and roast meat restaurants in Chinatowns around the world developed a signature sweetness. the BBQ sauce).
Marinate fish and seafood for 15 to 30 minutes. Cover and refrigerate overnight, or at least 8 hours. Pour over the meat of choice, seal, and marinate in the refrigerator for allotted time. As a result, several features will be disabled. Turn the pan 180 degrees to ensure even roasting.
You can make a big batch, freeze any unused roast pork, and then take it out to make Pork Buns, Pork Fried Rice, and more. WOW – so good, even better than the restaurant. Alternatively, you can slice them into big pieces and fry them in oil for about 30 seconds. Transfer the pork to your preheated oven and roast for 25 minutes.
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Pour 1 ½ cups water into the pan below the rack.
Custom folders. Also scroll down for a new recipe video! the BBQ sauce). Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. With our cookbook, it's always BBQ season. We LOVED this! Use immediately or store in an airtight container in the refrigerator for up to 5 days after preparation. This is a better way to add ginger flavor than using minced ginger in a marinade. A good char siu recipe has depth of flavor––a salty/sweet contrast with a hint of spice that compliments the pork and allows it to stand alone with just a simple mound of steamed rice and, Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. After 25 minutes, flip the pork. I read the reviews after I made it and saw your regimental for adding MSG. To simulate this at home, preheat your oven to the highest setting (475-550 degrees F or 250-290 degrees C) with a rack positioned in the upper third of the oven.
You don't want a bowl that just perfectly holds your sliced protein. Remove ads. is its Cantonese name, but in Mandarin, it is known as.
Hi MJC, let us know how your next batch turns out for you with the additions you suggest. You can use a meat thermometer to determine accurately if it is done. DO marinate your meat in a bowl that's big enough for mixing. But there's another secret that will improve both the flavor and the texture of your proteins: proper marinating. MSG really rounds out flavors. Let the meat rest for 10 minutes before slicing and enjoy! Then flip it, and baste the other side as well. You'll be mixing ingredients around, so make sure you have room for the meat to move. Char siu (叉烧) is a type of Cantonese roast meat. ) Any suggestions? Note: Prep time does not include overnight marinating time.
Hi Bill, just about to attempt it for the first time, I have put the honey in the marinade first and have poured the sauce on the meat .Is this ok ?? Once you remove the aromatics, you can use cook with that infused oil. I know it’s not ideal, but I have a lot of boneless pork chops in the freezer, if I want to make them with this sauce any thoughts on how to adjust cooking time/method? We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. I was born in Guangzhou, the birthplace of dim sum, and raised in the Chinatown neighborhood of Philadelphia. Hi Brian, adding the honey in the marinade is not ideal, because it will be even more prone to burning. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. If you see something not so nice, please, report an inappropriate comment. All products linked here have been independently selected by our editors. Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao. Too much liquid as you stir-fry your protein results in steaming, and nobody likes steamed meat, right?
Origin of Chinese Five Spice Interestingly, Chinese Five Spice is based on the five elements - fire, water, wood, earth and metal. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. TheWoksofLife.com is written and produced for informational purposes only. Get it free when you sign up for our newsletter. This looks amazing!! DO make sure your meat is dry before slicing and marinating.
Find recipes for your diet. Place the pork on the rack, leaving as much space as possible between pieces. To make char siu, pork is marinated in a sweet BBQ sauce and then roasted.
Make authentic Chinatown char siu at home with our restaurant-quality recipe! Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. I have eaten a lot of char siu in my life and this is right up there with the best! Anyone who's read our Wok Skills 101 Guide knows that with a stir-fry, having all of your ingredients prepped and ready to go is of utmost importance. 2 teaspoons five-spice powder Steps to Make It Combine all ingredients and mix well. Pour 1 ½ cups water into the pan below the rack.
We may earn a commission on purchases, as described in our affiliate policy. When done right, a marinade is more than just a flavoring agent. That’s how my love for food started and it continues to grow. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook!
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