This is a Chinese BBQ Shop takeout favourite – “BBQ Pork Lunch!” Dishes made using Chinese BBQ PorkĬhar Siu Pork is also used in a handful of Chinese dishes, such asĬhinese Steamed Pork Buns – big fluffy white buns filled with BBQ porkįried Rice – Char Siu is often in “special fried rice” in place of Chinese sausage or bacon □ How to make Char Siu PorkĬhar Siu is simple to make, it just calls for patience to let the pork marinade to infuse with flavour and make the pork stained red! At least 24 hours, but 48 hours is even better.īe sure to baste generously, slathering / dabbing the marinade on – it’s the key to get a really great sticky surface! How to serve Chinese BBQ PorkĪs for how to serve it, here’s a very typical meal set served at Chinese BBQ shops: slices of pork over rice with a side of steamed greens with sauce (this Steamed Chinese Greens with Oyster Sauce is similar), as pictured above. That sight makes me weak in the knees, every. Scotch fillet and shoulder are much easier to cook with – they require longer cook time to make the meat juicy which means incredible caramelisation which is what we WANT! I used to use pork tenderloin which is much leaner so you do need to be careful about overcooking, whilst still achieving that caramelisation – cook times for this cut are in the recipe notes. Some people like to make it with pork belly but I find it too fatty for my taste. Either way works!Ĭhar Siu Pork is also terrific made with pork shoulder – I’d say just as good. Pork scotch roast can be cut either horizontally into two thinner “steaks” or vertically to form thicker pieces. Pork scotch fillet!! Also known as Pork Neck, Pork Collar or Pork Neck Collar, this is an excellent cut of pork which is ideal for both quick cooking (such as pan seared pork chops) and slow cooking (such as this Slow Roasted Brown Sugar Garlic Butter Pork). I finally managed to get a Chinese barbecue shop to tell me what cut of meat they use. It makes the pork extra shiny and caramelised which is exactly what we want! Honey – this is added to the marinade to turn it into a basting sauce. Red food colouring – as discussed above, this is used to stain the pork red and It’s sweet, savoury and has a hint of Five Spice Powder Hoisin – common Chinese sauce, found in the Asian section. Sold in the spice section fo everyday supermarkets and doesn’t cost anymore than other spices Read more about different soy sauces here Ĭhinese five spice – pre mixed store bought blend, very common these days. Do not use dark soy sauce, it’s way too strong. Soy sauces – I like to use light and all purpose soy sauce for the best flavour balance, but you can just use just one of these. Sugar – brown sugar is best for lovely caramel flavours in the marinade. Pork – the best pork for Char Siu is pork scotch fillet. Here’s what you need for the Char Siu Sauce which is used to marinade the pork – all things you can get from everyday grocery stores: So I stuck with it! What goes in Char Siu Sauce And because I have no other use for red bean curds, I started making it using red food colouring instead and found the end result was exactly the same both in flavour and visual. While it makes the pork red, the small amount used doesn’t add any flavour. It’s calls for a trip to the Asian store and you’ll have to hunt deep into the dark corners to find it Red food colouring to stain the pork red.Īuthentic Char Siu gets the red colour from a speciality ingredient called fermented red bean curds which is red. There are two things in this recipe that I do differently to traditional Char Siu to make this easier but still yield an excellent end result that tastes like store bought:Ĭooked in the oven instead of over coals and Where there’s a will, there’s a way, and we both know I would be hooning over the Harbour Bridge, holding the steering wheel with one hand and rummaging around in the plastic carry bag with the other, blindly trying to feel my way to the barbecue pork container.□ An Authentic Char Siu Pork recipe The darn traffic lights! If they were GREEN all the way home, then I wouldn’t have a chance to do that! No trip to Chinatown is complete without taking home a container of Chinese BBQ pork. And I am yet to manage the drive all the way home without sneaking in a little taste test (or two…or three). Sticky, crimson red Char Siu Pork – just like you get from the Chinese Barbecue meat shops! Also called Chinese BBQ Pork, it’s finger licking good and you’re going to be shocked how easy it is to make the Char Siu sauce that’s used to marinade the pork.
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