Healthy Nibbles © 2014 - 2021 All rights reserved. Pour the leftover liquid marinade into a bowl. Onion Powder1 Tsp. Add all BBQ sauce ingredients to a blender and blend until garlic is liquified, 30 seconds. If you marinate the pork overnight, toss the meat once in the morning. Next, if your piece of pork shoulder comes on the bone, slice the meat from the bone. Disclosure: This post was sponsored by the. Some people like more indulgence and use pork belly to make cha siu. I get my Macgyver skills from my dad. This is a good recipe for using leftovers you might have from my char siu recipe . As some of you know, pork is a prominent ingredient in Chinese cuisine. Just make rice and vegetables and get ready to serve a … Place all the pieces of pork into a bowl. I used a leaner cut of pork, the tenderloin, to make my Char Siu. Sesame Oil1/2 Tbsp. Why the funny setup, you ask? DISCLOSURE | PRIVACY POLICY. Chinese 5 Spice. Gave it a go and it is super easy to follow, no crazy ingredients and really authentic taste. Chinese steamed buns pair savory and sometimes sweet fillings with a fluffy, breadlike shell. Chinese BBQ Pork can be served as a delicious appetizer, or diced into small pieces and added to many dishes including Egg Foo Young (our recipe is coming on Friday! Make sure that there aren’t any pieces of scallions or garlic stuck onto the pork. The internal temperature needs to reach 145 degrees F. I left mine to get to 160 degrees F. Once done, remove from the oven and allow to cool slightly before slicing into 1/4-1/2" thick slices. I prefer leaner cha siu, which is why I recommend using pork shoulder. If you started with boneless pork shoulder, cut the meat into strips of about 2 1/2 inches wide. Apr 10, 2018 - Pork Char Siu made with pork tenderloin in a garlic and ginger spiced marinade with Chinese 5 spice powder and hoisin sauce, this is a healthier spin on the classic Chinese takeout favorite. By luck, the red color of paprika in my pantry drew my attention. Measure 1 tablespoon of the marinade and pour it into a separate bowl. Marinate the pork sealed in the container in the fridge for 1 hour up to 24 hours. As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. It is a mouth-watering sight. The filling consists of mixing diced pieces of Chinese BBQ pork (char siu/cha siu) with a thick sauce for flavor. Then, place 2 tall stainless steel steaming racks on top. MAKE THE FILLING. My siu mai (shumai) and pork and cabbage potsticker recipes are great pork dumplings to try. Line the pan with aluminum foil. You’ll likely have about 3 tablespoons total. You can eat Char siu pork derectly or use it to cook other dish. Place your pork fillet into a dish and cover in the marinade. Does Costco sell something similar for less, and if so, is it good? Once the cha siu reaches the appropriate internal temperature, turn off the oven. Next, if your piece of pork shoulder comes on the bone, you’ll need to slice the meat from the bone because cha siu is not traditionally made bone-in. I would say that about 50-75% of the glaze drips off the pork during the roasting process, but I accounted for ALL of the glaze being consumed. Cover the saucepan and bring the marinade to a boil. You can often find boneless pork shoulder at the grocery store, but they’re often sold in 3 to 4 pounds pieces. Also, make sure there’s at least an inch of space between each piece of meat. Using oven mitts, remove the sheet pan from the oven. Use half of it for this recipe and save the rest for something else, like slow cooker pork. Authentic Char Siu uses red bean curd for colouring and a touch of flavour - it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring. How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker, 1 1/2 to 2 pounds pork shoulder/butt roast (2 to 2 1/2 pounds bone-in pork shoulder), 2 tablespoons hoisin sauce (can sub with oyster sauce), 2 stalks of scallions, chopped into 2-inch sections (about 1/2 cup total), large half sheet baking pan (13” x 18”, can use a larger pan), 2 stainless steel steaming racks (ideally about 2” tall), stainless steel cooling rack (about 12” x 17”, make sure it fits into the sheet pan). If you are marinating the pork during the day, mix the pork every few hours to ensure the pork is evenly coated with the marinade. Cha siu is Cantonese-style BBQ pork that is seasoned with a sweet and savory marinade. For roasting: Preheat fan forced oven to 170C or 338F. Hi Brian, I’d probably go with 1 1/2 or 2 teaspoons of the fermented bean curd because of the strong flavor. The amount that I receive is at no additional cost to you. This is my healthified version of Chinese BBQ pork. I often slice the large strip in half so that all the meat has roughly the same cooking time. Once the cha siu reaches the appropriate internal temperature, turn off the oven and remove the pan. There is a grocery store here that sells, in the deli, very good Chinese BBQ pork.