Char Siu
Lance Wilson @lance_wilson
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.
Open in Cookpad AppCooking Instructions
- 1
Combine the sugar, soy, hoisin, spices, ginger, garlic, sherry, oil.
- 2
Divide the sauce in half.
- 3
Places the pork in a large ziplock and cover in one half of the marinade. Marinade 4 hours to over night.
- 4
Remove the pork from the marinade and smoke at 225 to 250 for 4-5 hours.
- 5
Add the ketchup and honey to the other portion of marinade.
- 6
On a wire racked inserted into a baking tray, lay the smoked pork out in a single layer.
- 7
Turn the overhead broiler on in your oven. Do NOT use a drawer broiler.
- 8
Brush with the reserved sauce and broil 5 minutes until the surface is bubbling and mahogany in color. Feel free to layer the sauce on as it broils. Repeat on the other side.
- 9
Serve sliced with extra sauce or chop and make char siu bao.
Similar Recipes
-
Char Siu Pork Belly Char Siu Pork Belly
Char siu pork is easy to make and delicious with any dish 🤤
Translated from Cookpad Vietnam -
-
Char Siu - Hoisin Roasted Pork Char Siu - Hoisin Roasted Pork
This is one of our best recipes. The flavor is mind blowing, it very simple and yet very good.We hope you enjoy.
-
Char Siu with Chicken Thighs Char Siu with Chicken Thighs
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
-
Char Siu Style Chicken Teriyaki Char Siu Style Chicken Teriyaki
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 -
Absolutely Delicious! Authentic Char Siu Absolutely Delicious! Authentic Char Siu
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 -
Professional Char Siu Recipe Professional Char Siu Recipe
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 -
Char Siu Pork And Simmered Eggs Char Siu Pork And Simmered Eggs
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 -
Black Tea Char Siu Pork Black Tea Char Siu Pork
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 -
Easy, Juicy Tandoori-Style Char Siu Easy, Juicy Tandoori-Style Char Siu
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 -
Quick, Simple, and Tasty Char Siu Quick, Simple, and Tasty Char Siu
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@
More Recommended Recipes
https://cookpad.wasmer.app/us/recipes/1891723
Comments