Char Siu – Best Char Siu Pork Recipe – Rasa Malaysia

The best Char Siu recipe with perfective Cantonese BBQ char siu pork and sweet char siu sauce. This is an authentic recipe that tastes like yue restaurants in Chinatown !

Char Siu Pork

Char Siu, or chinese BBQ pork, is one of the most popular pork recipes in yue cook .
If you have been to Chinatown, I am sure you have seen glistening and perfectly roasted meats such as chinese roast pork barrel ( siu yuk ), chicken and duck suspension in front of the chinese BBQ restaurants .
BBQ pork barrel belly char siu is the epitome of yue BBQ. They are always sliced into thin pieces and served with steam white rice, with vegetable on the side .
sometimes spelled as char siew or char sui, the pork barrel is constantly perfectly charred, juicy, tender, dripping in a sticky, dulcet and savory sauce .
When cooked right, this is one of the best pork barrel recipes to savor in the whole populace !
In this recipe, you will learn how to make the best char siu, 100 % homemade, with the taste that rivals the best yue restaurants in Chinatown !

Char Siu Recipe

How to make char siu ? There are two parts of the recipe .
The first character is picking the best cut of pork barrel. The second part is tmaking he char siu sauce which is the marinade .
It ’ south best to marinate the pork barrel belly nightlong. To BBQ, roast in the oven at 400F for 15 minutes .
Set the oven to broil and broil all sides of the pork belly until they char nicely. Slice into thin pieces before serving .

What is Char Siu Sauce Made of?

Before you marinate the pork barrel belly, you will need to make the Char Siu Sauce .
here are the list of ingredients :

• “Nam yue” or fermented red bean curd. This ingredient is optional if you don’t have it, but it adds the iconic nuance and aromas to the pork.
• Maltose (preferred) or honey.
• Soy sauce.
• Oyster sauce.
• Five spice powder.
• Ground white pepper.

These ingredients mingle together to produce the most amazing, sweet, savory, sticky sauce that marinates the pork belly before roasting in the oven. You can make a few servings and keep them in the electric refrigerator .

Cook’s Tips for the Best Char Siu Pork Belly

I have another chinese BBQ Pork recipe, but this is the best and most authentic recipe always !
The preference of this recipe reminds me of the best of the best in Malaysia, found at the many wimp rice stalls there .
here are my fudge ’ s tips :

• Use pork belly. Try to choose fatty pork belly with equal layer of meat and fat. The ratio of fat and meat should be 50:50.
• If you can’t find pork belly, you may choose fatty pork shoulder or pork butt.
• Remove the skin before marinating the pork.
• Marinate overnight for the deeper flavors.
• Roast and BBQ the pork in an oven. Then grill over direct fire (using an outdoor BBQ grill or over the stove top). You can also use broil it using your oven. The key is to char all sides of the pork belly with a nice char.

Frequently Asked Questions

Can I Use Pork Tenderloin?

Yes, you can use pork tenderloin for char siu .
pork tenderloin is less fatty but it will make a lean and healthier interpretation of this recipe .

Can I Freeze the Leftover?

You can keep the leftover in the refrigerator for a few days but I don ’ thyroxine recommend freeze .

How Many Calories Per Serving?

This recipe is entirely 361 calories per serve .

What to Serve with this Recipe?

Serve this recipe with plain rice or chicken rice. For a yue BBQ dinner at home, I recommend the surveil recipes.

Chinese Roast Pork

Chicken Rice

Restaurant-style Chinese Greens with Oyster Sauce

Chinese Fried Rice

Yield: 3 people

Char Siu (The Best Recipe)

The best Char Siu recipe with perfect Cantonese BBQ char siu pork and sweetly charwoman siu sauce. An authentic recipe that tastes just like Chinatown restaurants !
Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

• 1 lb. (450 g) skinless pork belly, cut into 2 long strips
• 2 tablespoons finely chopped garlic

Char Siu Sauce:

• 2 pieces Chinese fermented red bean curd (see Notes)
• 1 tablespoon maltose or honey
• 1 tablespoon Chinese Shaoxing wine
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark and thick soy sauce
• 1 teaspoon five-spice powder
• 1/4 teaspoon white pepper powder
• 3 1/2 oz sugar (100 g or 8 1/2 tablespoons)

Instructions

1. Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.
2. The next day, heat the oven to 400°F (200°C).
3. Place the pork belly on a wire rack or in a pan lined with aluminum foil. Roast for 15 minutes.
4. Removed from oven and turn the pork belly over, brush the remaining Char Siu Sauce on the pork. Continue to roast for another 15 minutes.
5. Set the oven to Broil and broil each side of the pork belly for about 1 min, until each side become nicely charred. The char siu will look dark in color, it’s normal.
6. You may heat up the remaining Char Siu Sauce and bring to a simmer. Set aside.
7. Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice and the remaining Char Siu Sauce.

Notes

If you do n’t have fermented bean curd, you may substitute with 1 tablespoon hoisin sauce.

If you have chinese rose wine, use it alternatively of Shaoxing wine. For the iniquity and thick soy sauce sauce, you can use either kecap ( kicap ) manis, or regular dark or black soy sauce. If you are in Malaysia, just use the regular night soy sauce sauce. You can heat up the the remaining Char Siu Sauce until it bubbles and thickens. Drizzle it on the charwoman siu before serving. This recipe is adapted from a recipe posted on Facebook .

Nutrition Information

Serving Size

3 people

Amount Per Serving

Calories

361

Total Fat

80g

Saturated Fat

29g

Cholesterol

109mg

Sodium

661mg

Carbohydrates

43g

Fiber

1g

Sugar

39g

Protein

16g

source : http://heyreviewfood.com
Category : CHINESE FOOD