How To make Chinatown Roast Pork
Chinatown Roast Pork No. 1090 Yields 4 Servings
3 lb Pork Loin, Boned and 3 Tbls Chinese Oyster Sauce
Tied 1 Star Anise, Crushed THE MARINADE: 2 Cloves Garlic, Minced 1/3 Cup Soy Sauce 2 Tbls Bourbon Whiskey
3 Tbls Molasses
NOTE: You may (in an emergency) substitute 1/2 tsp of ground anise for each crushed star anise. Wipe the meat with a damp cloth and place in a heavy plastic food storage bag. Place the bag in a large bowl. Mix the soy sauce, molasses, chinese oyster sauce, star anise, garlic and bourbon. Carefully pour into the bag and around the meat. Seal the bag and refrigerate 3 to 8 hours (the longer the better). Preheat the oven to 350 degrees. Remove the meat from the marinade and place on a roasting rack in a roasting pan. Roast until a meat thermometer inserted in the center of the roast indicates 170 degrees (about 1 3/4 hours). Remove the roast from the oven and allow to stand for 30 minutes before carving. Carve into very thin slices. Serve warm or at room temperature with hot (chinese style) mustard, rice or noodles and stir fried snow peas.
How To make Chinatown Roast Pork's Videos
How to Make The BEST Char Siu (Chinese BBQ Pork 叉烧) Simple, Easy Recipe
Here's a really simple, easy to follow recipe to make the BEST Char Siu (Chinese BBQ Pork 叉烧)
Mike's Vlog Channel:
Ingredients:
1 tsp Salt
1/2 tsp Chinese five spice:
1 tbsp Sugar
1 piece red fermented tofu:
1 tbsp red fermented tofu juice
3-4 cloves of minced garlic
1 tbsp oyster sauce:
1 tbsp Chinese cooking wine/dry sherry:
2 tbsp dark soy sauce:
1 tsp paprika
1 tsp sesame oil:
2 tsp molasses
2 tbsp warm water
1 tbsp honey
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Char Siu - Chinese Roast Pork
Char siu is that famous Chinese red roast pork that you see hanging in the windows of your favourite meat shops in Chinatown. So delicious and savoury with that hint of sweetness from that incredible caramelized marinade. It's easier than you think to make so let's get cooking!
You will need:
⅓ cup Hoisin sauce
⅓ cup sugar
2 tablespoons Shaoxing cooking wine
2 tablespoons oyster sauce
½ teaspoon 5-spice powder
1 ½ tablespoons maltose (or honey)
3 lb pork shoulder*
*For a great balance of fat and lean, go for shoulder. If you want extra lean, get yourself pork tenderloin. If you want to go for broke, get pork belly.
The first thing we’re gonna do is make our marinade. You want to do this the day before so that your pork will have maximum flavour.
In a medium mixing bowl, combine ⅓ cup of sugar with 2 tablespoons of shaoxing cooking wine, 2 tablespoons of oyster sauce, a ½ teaspoon of 5-spice powder, and ⅓ cup hoisin sauce. For nostalgia, I’m also adding about 6 drops of red food colouring. Finally, add 1 ½ tablespoons of maltose, which is the secret to that wonderful caramelization that this dish is famous for. You can find maltose in most Asian grocery stores. If not, you can substitute honey.
Maltose is a very thick and very sticky ingredient, so be patient. It will slowly dissolve as you mix it with the other ingredients.
When the marinade is ready, put it into a large ziplock bag and then add about 3 lbs of pork shoulder. These steaks are about 2 inches thick, so for our home recipe, they should cook up fast. Coat the pork evenly and pop into the fridge to marinate overnight. Be sure to turn the bag over every few hours or so.
When the meat is ready, take it out of the bag and keep the marinade in a small bowl. Place the pork in a roasting pan on a rack and put in into a preheated 375F oven until done. You want to baste it with that marinade every 10-15 minutes. Also be sure to flip the pork over halfway through cooking. It will be done when the edges start to caramelize and the surface is glistening red. If you have a meat thermometer, the inside should read about 160F.
Once you know the meat is about done, turn the oven up to broil and briefly hit it with that high heat to caramelize the rest of the surface. Take out of the oven and set aside to rest for a few minutes before slicing.
Music: Effortless by Josh Woodward (joshwoodward.com)
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Chinese Barbecue Pork - Char Siu
No trip to Chinatown is complete without taking home Chinese barbecue pork. Now - make it at home!
Cantonese Pork Belly Char Siu (Chinese BBQ Roasted Pork Recipe) CiCi Li - Asian Home Cooking Recipes
Hi everyone! Today let's make Cantonese Pork Belly Char Siu (Chinese BBQ Roasted Pork Recipe). It's a perfect addition to any holiday meal!
Cantonese Pork Belly Char Siu Recipe:
廣式五花肉叉燒中文影片:
Prep Time: 10 minutes
Marinate Time: Overnight
Cook Time: 80 minutes
Serves 4
For the pork belly and the marinade:
2 pounds pork belly, skinless and boneless
2 pieces fermented red bean curd
2 tablespoons chu hou paste (or substitute with hoisin sauce)
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
2 tablespoons rose cooking wine (mei kuei lu chiew) (or substitute with rice wine or Shaoxing wine)
4 tablespoons sugar
1/2 teaspoon five-spice powder
1/2 teaspoon white pepper
3 garlic cloves, minced
For the glaze:
4 tablespoons honey
4 tablespoons warm water
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???? Dad's TASTY Chinese BBQ Spare Ribs (燒排骨)!
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* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
Watch Daddy Lau teach us how to make Chinese BBQ Spare Ribs. I can personally vouch that my dad's recipe is absolutely DELICIOUS!
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If you don't live near an Asian market, you buy these online / on Amazon:
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How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years — Smoke Point -
Huge HONG KONG Street Food Tour | BEST barbecue pork, INSANE beef brisket | Hong Kong FOOD HUNT -
INSANE Chinese Street Food in Canton, China | BEST Street Food in China + RARE Chinese Sashimi! -
Hong Kong Street Food. The Quick Lunch Boxes of Chopped Chickens and Pork. Seen Around Wan Chai -
Hong Kong Street Food: Chopping Roasted Pigs BBQ Pork Roasted Ducks & Chickens 快靚正燒味茶餐廳深水埗 -
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⏲ CHAPTERS ⏲
00:00 - Start
00:22 - On siu mei 燒味
00:46 - Prepare the ribs
01:03 - What is the right cut of meat to use?
01:32 - Rub seasoning into ribs
01:51 - What else to look for in meat?
02:13 - Create marinade
02:37 - On five spice
03:36 - Marinate ribs
04:12 - How long to marinate
06:10 - Prepare sugar glaze
07:07 - What you need to cook spare ribs in the oven
07:29 - Bake the ribs
07:49 - Can you use foil when you’re baking it?
08:23 - Glaze ribs
08:38 - How do you keep the meat juicy and tender?
09:01 - Ribs back in the oven
09:33 - All done!
09:45 - Meal time!
10:12 - When was the first time you ate ribs?
10:35 - Are ribs a popular dish in china?
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
How to Make CRISPY ROAST PORK BELLY! SHOCKINGLY EASY RECIPE!
One of my favorite item to get from a Chinese BBQ restaurant is crispy pork belly! The crunch the juicy fatty pork, I love it! Here's my recipe on how to make crispy pork belly from home and it is surprisingly simple!
Ingredients:
1 - 3 Pound Pork belly
1 tbsp Chinese cooking wine
1 tsp salt
1 tsp sugar
1 tsp white pepper
1 tsp five spice
Rice vinegar
Baking soda
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