How To make Cha Shu (Barbecued Pork Strips)
2 lb Boneless pork butt
MARINADE:
2 tb Chicken stock
2 tb Dark soy sauce
1 tb Soybean condiment
(mein see*) 1 Lrg. clove garlic, crushed
1 tb Chinese rice wine or
-dry sherry 1 1/2 tb Honey
3/4 ts Salt
2 tb Hoisin sauce
Few drops of red -food coloring Cut the pork into long strips 1 1/2 to 2 inches square. Mix all for the marinade and marinate the meat for 3 hrs., unrefrigerated, or 6 hrs. in the refrigerator. Turn the strips every hour or so. Preheat the oven to 350^. Place a large cake pan half filled with water on the lowest shelf of your oven. This will catch drips from the meat and prevent smoking. Place the meat strips directly on an oven rack and put in the top position of the oven. Be sure that all of the meat is over the dripping pan. Roast for 45 minutes without disturbing the meat. Then, turn the heat up to 450^ and roast for an additional 15 minutes or until the pork strips are crisp and a
rich brown color. Slice the meat and serve it hot or cold... or use in other dishes as directed. *Mein See: The remains of the process of making soy sauce. Very rich soybean condiment used in many Chinese dishes. Can be found in Oriental markets under this name or soybean jam or condiment. Refrigerate after opening. FROM: The Frugal Gourmet Cooks Three Ancient Cuisines Posted by J.APPLEBURY [Jim & Deb] Enjoy! Apple :) -----
How To make Cha Shu (Barbecued Pork Strips)'s Videos
Make this from scratch— it tastes better than the store bought powder | Char siu chinese BBQ pork
CHINESE BBQ PORK⤵️
Recipe:
@madewithlau
— some adjustments
Serves: 5-6
2.5-3 lb pork shoulder/ pork butt/ pork belly
MARINADE
4 TBSP brown sugar
1 TBSP garlic salt
1 tsp five spice
2 TBSP oyster sauce
2 TBSP soy sauce
1 TBSP hoisin sauce
2 TBSP red wine
1 TBSP shaoxing wine
2 TBSP honey
2 tsp water
1/4 tsp red food coloring (optional)
HONEY MIXTURE
4 TBSP honey + 4 tsp water
1. My pork belly is about 1.5 - 2 inches thick and I have 2 slabs of this. Poke a bunch of holes all over your pork, front and back
2. Combine all of your ingredients listed under MARINADE. Mix well and then pour this all over your pork. (My pork is placed in a ziplock bag). Marinate over night.
3. Once it’s he next day and you are ready to cook, bring your pork down to room temp by letting it sit out for 30-60 minutes.
4. Now that your pork is at room temp, place onto a roasting rack and fill the bottom of your roasting rack up with water. Brush HONEY MIXTURE all over your pork and bake at 425F for 50 minutes, broil for 10 minutes (middle rack)
The breakdown of how to cook your pork:
- bake 425F for 15 minutes
- Brush HONEY MIXTURE all over, flip
- Bake again at 425F for 15 minutes
- Brush HONEY MIXTURE all over, flip
- Bake again at 425F for 10 minutes.
- Brush HONEY MIXTURE all over, flip
- Broil (on low) for 10 mins
- Total: 40 mins bake, 10 mins broil
6. Remove from heat, allow to cool and then thinly slice. I served mine with rice as one meal and then egg noodle soup as another meal.
How to Cook Authentic Cantonese Char Siu Roast Pork from scratch (蜜汁叉烧)
We're making Cantonese Char Siu BBQ pork! This is an awesome dish, and a worldwide favorite.
We wanted to show you guys the traditional way to make the Char Siu sauce from scratch, which was actually surprisingly difficult for us to figure out. So forgive our quick one minute backstory, we just wanted to let you guy know why our recipe might be so different to some others you've seen :)
However you cook this though - using either Lee Kum Kee or homemade sauce, either the oven or a charcoal grill - you'll end up getting a real tasty result.
As always, a detailed recipe and ingredient list is at a reddit comment in /r/cooking here:
One more thing - at 0:40 in the video, we wanted to include a section of a Chinese Char Siu cooking video. A special thank you to the YouTube channel 'Manaweblife' (actually Malaysian!) for providing that awesome video. Their channel's got a bunch of cool stuff, but check out the original video here:
ABOUT US
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I'm Chris Thomas from the United States and I've been living as an expat in China now for upwards of nine years, most of which in Shenzhen. I love living here, and the food is absolutely incredible. I read and speak some Chinese, and have been trying to religiously recreate the most authentic versions of the food I've eaten and loved here.
My partner in these videos is Stephanie Li, my similarly food-and-travel-obsessed long term girlfriend. She's a translator from Guangzhou and is an incredible home cook. Sometimes I'll be behind the wok but usually it'll be her cooking.
Easy Cha Siu Pork a sweet and savory combo
Full recipe on thesavorychopstick.com
The Best Sous Vide Chinese BBQ Pork Ever (Char Siu)
Chinese BBQ Pork (aka Char Siu) on rice is one of our favourite dishes to eat - Kevin would go as far as saying that it’s his Chinese comfort food. For me, “God of Cookery” was one of my favourite movies - it’s only fitting that BBQ Pork is our first video. When our cravings came calling, we used to have to go out to get it, but now we found the easiest way to make the tastiest Char Siu right at home. Not only is it easy, it has the perfect melt-in-your-mouth texture every time without any guesswork.
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Ingredients
1 lbs of Pork Shoulder
2 cloves of garlic
Marinade
2 pieces of Chinese Fermented Red Bean Curd
1 Tablespoon of Maltose
1 tablespoon of Shaoxing wine
1 tablespoon of Soy Sauce
1 tablespoon of Oyster Sauce
1 Tablespoon of Dark Soy Sauce
1 teaspoon of Five Spice Powder
¼ teaspoon of White Pepper
1 tablespoon of Sugar
Finishing Glaze
1 tablespoon of Maltose
1 tablespoon of Honey
1 tablespoons of Water
Instructions:
Mix together marinade ingredients
Cut pork into long strips about 2-3 inches x 1-2inches
Trim pork to your preference - I enjoy mine with a bit of fat … Don’t judge me
Pour marinade into a bag or dish; Reserve some for glazing during finishing.
Place pork strips into the bag or dish
Marinade for 12-24 hours
Set your sous vide to 140 degrees Fahrenheit. You can also set a temperature that you prefer between 140 and 165F
Remove pork strips from the bags
Since we will be sous viding for a long period seal them in vacuum bags
Place the sealed bags into the water bath for 8 hours
Preheat the oven to as hot as it will go.
Place pork on wire rack on a baking sheet and brush with leftover marinade.
Add a bit of water to the baking sheet to avoid smoking
Brush on a second layer of the marinade after 5 mins.
Finally, brush the mixture of maltose, honey, and water.
Pop back into the oven until nicely charred.
Alternatively, you can make use of a blow torch if you have one.
Finish by adding another layer of glaze on top.
Slice and enjoy with a fried egg, and boiled yu choi.
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#charsiu #sousvide #chinesefood
Chashu Pork (Japanese Pork Belly)
This is one of my favorite ways to enjoy Costco pork belly. Eat it over rice, add to ramen, wrap it up in lettuce or steamed cabbage...the possibilities are endless!
Get the full recipe: costcokitchen.com
#shorts #chashu #porkbelly
Simple Homemade Chinese BBQ Pork (Char Siu)
Making Chinese BBQ pork at home is a pretty simple and easy process. Just gotta marinate and roast some porks shoulder and you've got it! Hope you guys enjoy this one!!
Recipe:
Dark Soy Sauce:
Red Fermented bean curd:
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