One of my darling things in life is this – taiwanese Barbecue Pork ( Char Siu ) and Bok Choy Rice Bowl. An authentic taiwanese dish that is well-loved around the earth, one I ’ ve loved for arsenic along as I can remember. This is one of my first posts I wrote for the web log, and immediately we are updating it with new photograph, and I besides took the familiarity to further complicate and simplify the recipe. unashamedly, I will say I took it from good besides AMAZING. Check out the updates and PLEASE let me know what you think if you try it !
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chinese Barbecue Pork, besides known as Char Siu, is this gorgeously fire-roasted slab of pork with a sweet, salty, sticky glaze of good. Its flavors are classifiable, however very friendly to a wide image of tastebud. today we are taking a traditional chinese kernel smasher, adding some veggies, and making taiwanese Barbecue Pokiest ( Char Siu ) and Bok Choy Rice Bowl.
Hello – Bowl of my dreams .
Let ’ s beginning by talking about each component of the cup of tea – Chinese Barbecue Pork, the sauce, Bok Choy ( or vegetable of your choice ), and steamed rice. then we combine them, eat ( ! ! ), put away leftovers for “ meal homework ”, and then, the playfulness part…improvise. The epicure in me good did a felicitous dance. But first…
How to make Chinese Barbecue Pork (Char Siu)
When we moved to south of the Austin area, I came to realize that on a unconstipated day, with Austin traffic ( translation : dangerous gridlock everywhere, all the clock time ), it is a hanker way for me to get to my beloved Char Siu to scratch my cravings for authentic chinese food. So I turned to my other solution – make it at home. We have tried multiple versions of Char Siu, and this is our family ’ randomness favorite frankincense far .
The marinade for the taiwanese Barbecue Pork is a beautiful confection of a handful of ingredients – my trace is to not skip any of them if you can. Ingredients are *drumroll please* – hoisin sauce, soy sauce, angelic soy sauce sauce ( kicap manis ), oyster sauce ( or oyster flavored sauce ), brown sugar, honey, five spice powder, sesame oil, and vegetable oil. ( I attached affiliate links so you can see/buy the ingredients )
Do not be intimidated by the ingredients ! They are flavors you have tasted many times in asian restaurants. You precisely didn ’ metric ton know you ’ ve had it before !
These days, you can find most, if not about all of the ingredients at a unconstipated grocery store in the U.S. The trickiest one to obtain is credibly sweet soy sauce ( kicap manis ). This is a dense, sweetness sauce that is used wide in malaysian and indonesian dishes. You can find it here online .
pork barrel shoulder is the more traditional piece of meat used for Char Siu. You can besides use pork barrel combat zone. Pictured here is pork barrel combat zone, and we use that a distribute because it is a more tender while of kernel. Marinate pork barrel in these ingredients for nightlong in the refrigerator. then throw the meaty beauty onto a charcoal grill .
When grill, place pork tenderloins to the side of the burn coals to get collateral heat on it – this will prevent the pork from being heavily burnt since it is glazed with a delicious ( but well burnt ) layer of sweet marinade. It is, however, wholly normal for the meat will be slightly charred.When pork is on the grill, turn the pork every 20 minutes, and brush extra sauce onto combat zone every time you do then .
once inner temperature reaches 165 degrees F, the pork is done. Remember to check the temperature on multiple spots on the combat zone. As a point of mention, our charcoal grillroom was at 220 degrees F ( on a cold 40-degree day outside ), and we cooked the pork barrel for 80-90 minutes, with many flips and brush of marinade during that period .
Remember, you are cooking the meat slowly. This will produce a more tender musical composition of meat, and besides, it will prevent the sugary marinade that is coating the meat from burning .
If you do not have a charcoal grill, this can be done in the oven equally well but it does not have the classifiable smoky spirit you get from cooking the pork over coals .
When working with an oven, heat it at 350-375 degrees F, cook for 30-40 minutes, or until pork barrel reaches an internal temperature of 165 degrees F. Flip and brush marinade on the pork barrel a few times throughout the cook time. You can besides try broiling it at the end for a few minutes to caramelize the meat .
How to make Char Siu Sauce
Because rice bowls are much less cover girl without sauce .
While waiting for the barbecue pork to cook, put in concert the sauce, which is consisted of gratifying soy sauce ( independent component ), soy sauce sauce, hoisin sauce, brown carbohydrate and urine .
Drizzling the sticky/yummy/i-love-it-so-much sauce onto the bowl! Friends, the sauce is a MUST. It is divine beyond words .
Bok Choy
I am using Baby Bok Choy for this recipe. It is basically a smaller, cuter version of Bok Choy. Peel each shank out from the bunch, and lave Bok Choy thoroughly. Zoom in close and you will see dirt clinging onto the unwashed Bok Choy in the movie. Thank you fancy camera ????
We will be blanching the Bok Choy, which means adding them into hot boil water for a very short total of time ( 30-60 seconds ) and removing them promptly. Be very careful to not over-cook these vegetables as the leafy dowry will be wilted if over-cooked .
Wilted leaves = deplorable veggies = bad-tasting veggies
It is besides crucial to drain all overindulgence water. Create a mix of sesame anoint and oyster sauce ( 1:1 proportion ), add to vegetable to taste, and mix well. If desired, fry up some garlic in oil ( do not burn garlic ) and add to veggies. That adds extra relish but it is not necessary .
There are early chinese leafy greens will work precisely american samoa good, and are cooked similarly, e.g. chinese broccoli ( Gai Lan ), Choy Sum, etc. additionally, other vegetables such as broccoli and green beans can be used besides, but they will require a slightly longer pale time .
Steamed Rice
I used Jasmine Rice for this recipe, and used my handy bang-up rice cooker to make rice ( 2 cup rice, 2 1/2 cups water ). If you don ’ t have a rice cooker, cook it over the stove exceed ( 2 cups rice, 3 1/2 cups water ) for 20 minutes .
Combine and Feast
A.k.a. my front-runner part…
Since the internet is filled with meal homework ideas, let me get on that string equally well. This recipe has meal prep screaming all over it. Make small containers of this and have it for the rest of the week – the relish permeates the pork and it tastes better daily .
What to do with leftover Chinese Barbecue Pork?
Fret not, for I have solutions for you…
- Add to ramen noodles – Add some protein (or even veggies) to your ramen noodle packets. Barbecue pork is an excellent add
- Add to other noodles – Wan tan noodles, egg noodles, rice noodles…
- Use as a sandwich meat – Eat it with white/wheat bread, steamed buns, create your very own version of Banh Mi…hmm?
- Ingredient for egg foo yong – Egg Omelette with Chinese spices, filled with shrimp, onions, barbecue pork, or anything you have on hand really. I eat mine dipped in chili sauce…delicious
so many possibilities !
I have to admit we made four pounds of chinese Barbecue Pork in my attack to write this recipe astir and besides feed my husband, sister who was visiting, and me. We placid have a long ton in the electric refrigerator, and loving every bite of it !
Love this recipe ? Give us a 5 star military rank and comment below ! We would LOVE to hear from you ! ????
More Asian Recipes
Chinese Barbecue Pork (Char Siu) and Bok Choy Rice Bowl
A classic and authentic Chinese dish! Fragrant steamed jasmine rice topped with sweet and salty glazed fire-roasted slices of Chinese Barbecue Pork and Baby Bok Choy. Drizzle with sweet sauce. Delicious and also great for meal preps.
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Prep Time:
30
minutes
Cook Time:
1
hour
30
minutes
Marinate time:
8
hours
Total Time:
2
hours
Servings:
6
people
Calories:
576
kcal
writer :
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Ingredients
Chinese Barbecue Pork (Char Siu)
- ~2 pound pork tenderloin
- 3 tbsp hoisin sauce
- 2 tbsp sugared soy sauce ( kicap manis )
- 3 tbsp beloved
- 3 tbsp embrown boodle
- 1 tbsp oyster sauce
- 1 tbsp sesame vegetable oil
- 1 tsp soy sauce
- 1/2 tsp five spice powderize
Sauce
- 1/4 cup sweet soy sauce
- 2 tsp soy sauce
- 1 tsp hoisin sauce
- 1 tbsp brown carbohydrate
- 1/4 cup water
Bok Choy
- several bunches of baby bok choy
- A few tsp sesame petroleum
to taste
- A few tsp huitre sauce to taste
Steamed Rice
- 2 cups jasmine rice
- water
Instructions
Chinese Barbecue Pork (Char Siu)
-
In a bowl, combine hoisin sauce, sweet soy sauce, soy sauce, oyster sauce, honey, brown sugar, sesame oil, and five spice powder.
-
Place pork tenderloin(s) into a zip lock bag, add sauce to zip lock bag. Refrigerate and marinate for 8 hours or more.
-
Fire up charcoal grill. Place pork tenderloins to the side of the burning coals so that it will be exposed to the heat indirectly. Save the marinate.
-
Turn pork over every 20 minutes and brush additional marinate onto tenderloin after every flip. This is how to get a layer of sticky glaze on the pork. Once internal temperature reaches 165 degrees F on multiple spots on the tenderloin, pork is done.
-
Slice tenderloin into thin slices
Sauce
-
Bring all the sauce ingredients to boil, and then lower heat and cook for an additional 2-4 minutes, or until desired thickness.
Bok Choy
-
Peel baby bok choy into individual stalks and wash to remove all the dirt on vegetable. Cut bok choy into small pieces.
-
Heat up pot with water. Once water is boiled, add bok choy. Cook for 30-60 seconds and remove promptly. Pat dry bok choy.
-
In a small ramekin, combine sesame oil and oyster sauce in a 1:1 ratio. Use amount to taste. As a reference point, for two bunches of baby bok choy I used 1 tsp of each. A little goes a long way.
-
Add mixture to bok choy and mix well.
Steamed Rice
-
If steaming rice in rice cooker, follow instruction and rice to water ratio on rice cooker manual.
-
If steaming rice using a pot, add 3 1/2 cups of water to pot and bring to boil. Once boiled, add 2 cups of rice and close lid (use a pot with a good-fitting lid). Cook for 20 minutes – do not lift lid.
-
When done, stir and fluff rice with a spatula.
Combine!
-
Transfer and divide rice, Chinese Barbecue Pork, Bok Choy into bowls. Pour sauce onto pork and rice. Serve and enjoy!
Notes
This post was originally published on December 29, 2017, and revised on January 8, 2019.
Nutrition
Calories:
576
kcal
|
Carbohydrates:
85
g
|
Protein:
36
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
99
mg
|
Sodium:
756
mg
|
Potassium:
704
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
5
IU
|
Vitamin C:
1
mg
|
Calcium:
40
mg
|
Iron:
2
mg
Did you make this recipe ?
Read more: Review: Wong’s King Seafood
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