After marinating, the pork is hung on a special fork and placed in the oven for roasting. From the South China section of that book , the very first thing I made was a dish we ordered constantly in our favorite Chinese restaurant.. “Chinese Roast Pork”… I made that recipe and others from that book for many years.. No matter whether you’re planning the menu for your next dim sum party or simply brainstorming for next week’s dinner, Chinese BBQ pork is a great choice. That’s it! Add the onion and pour the Char Siu sauce over the pork.
each) I cut up the second one into strips (as in pork lo mein) and froze in 3 portion separate baggies. It calls for brown bean sauce (which was very hard to find at the time) instead of hoisin and oyster sauce.. So glad you like this one too Tom It’s so easy to cook and you can use the leftover char siu in many dishes! Have made this twice. Squeeze out as much air as possible and seal the bag.
Flip the pork to baste the other side. Avoid touching the hot sugar with your hand. rss link. Read my disclosure policy.
I had a few packages of Chinese spareribs In the house and used those for the recipe and they were great.
Hi Lila, sorry I just saw your question! The next time I cheated and added a slathering of the thick commercial Lee Kum Kee Char Siu Sauce in the last 5 minutes. Serve the pulled pork in a tortilla wrapped with shredded lettuce, soured cream and spring onion.
The filling actually doesn’t taste like hoisin sauce. Can this be cooked on a charcoal bbq grill? Add the marinade ingredients (except the cornstarch slurry) together and let marinate for 1 hour. Storage & other uses .
I got a large pork loin on sale and made this in 2 batches. The char siu was , wow. Add the rest mixed sauce into the same pan. Love this line you wrote, “Combining the local BBQ culture with my Chinese culture, I chose to share this Chinese BBQ char siu recipe with you today, to celebrate Chinese New Year!” So apropos!
Hi I'm Maggie Zhu!
Add the pork to a skillet with the canola oil on medium high heat and brown well, 2-3 minutes on each side.
If you dig your spoon into it, it will feel very tough and difficult to stir. i think the marinade’s a little better as well.
of that for dinner. It is…. I have to wonder, because even 36-48 hours in the fridge does not allow the color It could work!
I am very impressed with your detailed description and guides on each of your recipe including accompanying sauces and dips, etc.
Broil for another 3 minutes. Soy sauce just doesn’t do it here, at least not much of it; perhaps a tbsp if any. I could not get that blackened char that I saw in your post.
Could you tell me what type of soup is in the last picture before the recipe? Microwave the maltose for 20 seconds or so, until the top loosens. I have never had this before but the flavor sounds so good!
I have also improved my making of dumplings as a result of your guidance on your site. Just top the char siu on it!
Have a great week ahead . easier (and better) than my previous method. Baste the pork, using a brush to dab the glaze onto the top side. Hi Betty, thanks for letting me know your cooking result! Sounds pretty easy doesn’t it? You’d be a best seller and I’d be #1 in line!! REALLY yummy. It’s super delicious either way. However, simply calling it sweet does not convey the complex flavors that result from the long marinating process. Maggie – Your Char Siu Recipe is the Bomb Diggity.
Is it possible to freeze this after it is cooked? Hi Betty, thanks for trying out this recipe and I’m glad to hear you’ve found the answer of the cooking temperature. I think adding bourbon works just as well. I’m glad to hear you enjoyed the dish Jamie!
I have found that good, quite sweet char siu (aka Chinese BBQ pork) does not need much soy sauce, if any. Have you considered doing a hardcover book release???
Have always wanted to try my hand at char siu.
I love the step by step photos. 1 boneless pork shoulder roasting joint, about 1.1-1.5kg 1 small onion, chopped 1 jar Blue Dragon Char Siu sticky sauce 1 gem lettuce, shredded Cook until the pork reaches 165 degrees F (74 C) and is lightly charred on the surface. finished product is very tasty; restaurant style, if you will, which is what MOST folks seem to be searching for. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This looks amazingly delicious!
Marilyn Jacobs Place the pork in a lightly greased slow cooker. This recipe looks amazing! One question, do you know if it’s possible to freeze some of the leftovers? Cover loosely with aluminum foil.
Hi Katherine, I’ve never tried this recipe with agave. I made this again, but used a pork tenderloin.
and thank you for sharing! You can use the char siu drippings and meat to make char siu gravy (served with homemade scallion biscuits).
I love to add them into fried rice, noodles and stir fried veggies. This recipe is absolutely fabulous. I’m happy you found a copy of the Lee’s book…The Chinese Roast recipe is on page 203, in my edition..Its been bookmarked for over 30 years.. Baste the top of the pork, and bake for another 5 minutes. If there is any leftover char siu, you can use it to make many popular dishes such as char siu fried noodles, char siu fried rice, steamed char siu buns, baked char siu buns, char siu pastries, and much more.
Note: click on times in the instructions to start a kitchen timer while cooking.
Ingredients. Hi Jeffrey, no worries at all! We just bought a few whole chickens from a local farmer, and I was wondering what to do with one of em’ at the end of the weekend.
Usually when you have leftovers, they are just waiting to be reheated and consumed the same way. And it’s famously sweet. Return the pork to the oven to bake for another 5 minutes or so if needed. Sign up for daily recipes and receive a Free E-Cookbook! The book just arrived a few days ago and I love it! It tastes great served either fresh out of the oven or cold.
Cook until reduced to about half, 5-7 minutes. This recipe is perfect to serve with steamed rice or steamed cauliflower, Thai Green Papaya Salad, Skinny Chinese Green Beans and Skinny Kung Pao Chicken. Choose the type of message you'd like to post, 1 boneless pork shoulder roasting joint, about 1.1-1.5kg.
. It was perfect!! Linda Douglas, My niece just made your Char Siu for me, and I loved it! So I’m going to experiment and cut up the remaining tenderloin into strips and freeze it in 2 or 3 portion baggies and use for other stir fry dishes.! Fantastic recipe, thank you again:), Hi Ronen, I’m so glad to hear you liked the recipe! I’d love to see what you come up with. Also, they use maltose instead of honey or sugar, which allows the marinade to coat the meat better.
So we should use the broiler, but the pork is not being placed right under the broiler element since it says “Place oven rack in the lower third of the oven,….”?
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