Simple Char Siu

Taken from cooks illustrated with liberties. I smoke the pork in a smoker instead of steaming in the oven at 300F. The ketchup, while untraditional, gives a nice finished mahogany color to the final pork and is full of sugars that carmelize.

For two years now, I've been on a journey to find the perfect recipe for the best char siu. Finally, I've managed to settle down and put this recipe together.I recommend you poke a few holes into the aluminum foil when using as a drop lid. Also, make sure that it covers the meat tightly.You can also make this with pork roast blocks. I've tried using this amount of sauce for 1kg block of meat. If you have any leftover sauce, freeze that in a zip bag to make char siu or fried rice in the future. For 4 servings. Recipe by Ka-ka@

I saw how to make this authentic dish on TV, and tried making it my own style.Char siu is all about roasting. If you boil it, it will be boiled pork. The key to delicious roasted pork is the surprisingly sweet sauce! It's best to use block shoulder roast. Also, I recommend marinating for as long as possible. I usually let it marinate for 2-3 days.The recipe gives enough sauce to marinate 1kg of block meat. For 4 servings. Recipe by kuisinbou

This is the authentic char siu recipe that my father used at the ramen noodle shop that he ran. I altered it a little to make it easier to prepare in home kitchens. The tips were passed down directly from my dad!Try to be mindful of the heat when you're simmering the meat. Depending on the type of pot you're using, you'll have to make some adjustments. Try to set the heat to low if you're using a Le Creuset pot, since they conduct heat quite easily. The remaining sauce is really quite delicious, and also tastes authentic. It's handy to have on hand when preparing homemade ramen or vegetable stir fries. Recipe by Hiromanma

Homemade char siu is delicious but it takes quite a bit of time. So I came up with a way to make it easy and with only a few ingredients.-If you add leftover Japanese leek or onion, the flavor will be even richer!-Please adjust the amount of ingredients to suit your tastes. Recipe by kaorixmei

I learned this recipe from my mother. I make it every year around the end of the year and during the New Years holiday, when we have a lot of guests so I have enough to feed them.Since I add whatever leftover bits of vegetables I have around to the simmering liquid, the flavor changes every time I make it.A block of pork from the leg is easy to cook. This time, I used two 400 g pieces of pork from the loin (roast), so I tied them both together using more twine than usual.Since the pork cools down faster in the winter, I recommend making this in the wintertime.You can use cheap soy sauce - it will be fine. For 10 servings. Recipe by Suzuechan to mago

-If you want to reuse the marinade, bring it to a boil again, and store in a sealed container in the refrigerator.-It's hard to get a hold of bone-in chicken breast in Japan, and it's a bother to de-bone it anyway, so I thought up this easy recipe.-It's great as an appetizer to eat with beer! Yummy!-Since the meat is salted before it's boiled, it loses its gaminess and the umami intensifies!-This is usually made with bone-in chicken, but this recipe uses boneless meat which is easier to deal with.-Since it's cooked while wrapped in plastic, the umami doesn't escape and the resulting char siu is moist and tender. For 4 to 5 servings. Recipe by Cooking S Papa

This recipe came from a TV show about Mexican pork. The kids love it, and the spiciness is tempered by using pork instead of chicken. I developed this method to bake it so the fat renders, leaving behind only juicy, tender meat.Baking in an oven is the key here. It comes out really juicy. If possible, bake directly on a grill set above a pan to catch the drips while steaming the meat to make it even juicier. You can also fry it over a regular grill. Don't forget to cover with aluminum foil to prevent burning! Recipe by Toiroiro

This is my favorite dish of my mother's! I asked her for the recipe when I was transferred overseas.The corners burn easily, so you can cover it with aluminum foil to prevent burning. Recipe by Naoyoshimaru

I love chicken dishes.The key is to brush the chicken diligently with the marinade so it becomes glossy when baked. Also, make sure not to let it burn. Since the marinade contains honey, the shine on the meat develops easily. Recipe by Cooking S Papa

My Taiwanese aunt taught me this recipe.

I created this recipe because I had lots of chicken at home. I tried making a quick and easy dish this time.☆ The key is not putting the marinade in the fridge right away to cool. Let it cool completely, then put in the fridge. It will help the flavour absorb better.☆ When I make this, I use 2 layers of plastic wrap to wrap the chicken to prevent it from falling apart.☆I recommend eating it with the sauce. Recipe by Otunu

I wanted to make something delicious using inexpensive breast meat.You'll have a generous amount of sauce with this recipe, so there are an infinite number of variations!!It's also delicious served over a bowl of rice and a soft poached egg on top. Recipe by nani cafe

I tried cooking chicken in the way I made char siu pork previously ’＝’.I made the Chinese garlic chive flavored boiled egg to accompany the meat with the leftover sauce. I made this with chicken breast meat, and didn't use any water in the sauce. Transfer the sauce to a clean container, and it will keep for about a month in the refrigerator and be used for many things. Recipe by Osakuntochiisan

I had some chicken breast when I had little time to cook... I made it in a hurry but my family loved it.Don't put in any oil at Step 2. If there's not enough cooking liquid in the pan at Step 5, add a little water, then reduce down.If you're using this as a donburi rice topping, increase the flavoring ingredients a little. Recipe by Akkorin mama

You can eat this melt in your mouth char siu at home.Please be advised that the cooking time may vary according to the manufacturer of your pressure cooker.I chop up the end pieces of the char siu and put it in fried rice. Recipe by Bi-jo

The char siu that I was given as a gift was lacking punch, so I transformed it.After soaking the scallion, wipe excess water with paper towels. The amount of seasonings are just suggestions. Adjust according to the taste of char siu. Recipe by Setsubunhijiki

I watched my mother making this and just copied her, but she uses the pork shoulder (butt), maybe because of the calories? I, on the other hand, prefer to use pork belly.It's more convenient to divide the pork into small pieces before freezing.The char siu is already flavored well when it's done cooking, so you can take it out of the simmering liquid to cool. The eggs will be well flavored after marinating in the simmering liquid for an hour. Recipe by SKYDRIVE

Thịt xá xíu dễ làm mà ăn kèm với món gì cũng ngon 🤤#ebepvang

I finally achieved this flavor after many many tries!!By adding Chinese 5-spice powder to the sauce, this becomes Char Siu with a Chinese fragrance. If you don't like 5-spice powder, leave it out.By using honey in the macerating sauce, the finish becomes nice and shiny! You can use sugar syrup too.For a simmered char siu (nibuta), see. Recipe by Cooking S Papa

This is one of our best recipes. The flavor is mind blowing, it very simple and yet very good.We hope you enjoy.

Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far.The most important thing for making good char siu is to leave it submerged in the broth. To prepare a big piece of meat, you need a lot of ingredients, but if you cook it together with chicken breast, it uses up some of the space and broth, so there is less waste. Recipe by Homard Ebiko

I like char siu and I wanted to try to make it with chicken. Also I wanted to make an easy recipe using a microwave. I am very satisfied that you can make this in just 10 minutes. You can use this as a topping for ramen. Nibble on it with drinks or enjoy it as the main course for dinner.While cooking in a microwave, it is key to turn over the chicken! By doing this the marinade is absorbed well and evenly The parchment paper circle in a bowl is important so don't forget it Leaving to stand overnight enhances the flavour. If you are in a hurry, let sit for at least 2 hours. You can make this with chicken breast but I prefer chicken thighs. Recipe by Toiroiro

I got fresh pork blocks, so I made char siu.I made 3 500 g blocks of pork.I tied up each block with kitchen twine, but you can skip that. For 3 to 4 servings. Recipe by Sato mama n

Adapted from CookingLight.com

I was wondering if I could make an easy dish using chicken thighs, then I came up with this recipe.Brown the meat well. It will give you a nice roasted fragrance and you can enjoy the texture of a char siu style chicken more. Recipe by Rinario

It's delicious with homemade char siu!Finish all the prep work before starting to cook. If you microwave freshly cooked rice, you can evaporate excess moisture. You don't have to use cold rice (which is the standard for fried rice). Lard imparts a richer flavour. After adding the green onion finish stir-frying immediately. Recipe by Cooking S Papa

I tried this recipe when I bought a cheap pork block.It's even more delicious if you simmer for longer.The key is to use lots of sake to make the meat tender.Make sure to simmer it for a while to soften it up if you're serving it to children.If you don't like the fat, remove any hard fat after it's been chilled. For 2-3 servings. Recipe by coesa