Chinese Barbecue Pork (Char Siu Pork) | RecipeTin Eats

Char Siu Pork (Chinese BBQ Pork) is SO easy to make at home in the oven! The key is the Char Siu marinade that’s also used as the glaze.

 

Ingredients
Marinade
  • ¾ tbsp sugar, brown or white (Note 1)
  • 1½ tbsp honey
  • 1½ tbsp hoisin sauce
  • 1 tsp oyster sauce (not critical)
  • 1 tbsp light soy sauce (Note 1)
  • ½ tbs soy sauce (normal all purpose soy sauce) (Note 1)
  • ½ tsp five spice powder (Note 2)
  • ½ tsp sesame oil (not critical)
  • 1 tbsp oil (Note 3)
  • Few drops red food colouring, optional (Note 4)
Pork
  • 1 lb / 500g pork tenderloin (Note 5)
  • 1 tbsp honey
    Chinese Barbecue Pork | Char Siu
    Prep time
    Cook time
    Total time
    Your favourite Chinese barbecue pork made at home! It is so easy to make and aside from the deep charcoal flavour you get from slow cooking pork over charcoals, it tastes just like what you get from the Chinese barbecue shops! I’ve made notes where you can make substitutions so you can make this using what you prefer or have on hand. Because there are so many subtle flavour combinations you can do, you can interchange and adjust but still achieve a very similar flavour, so I’ve provided some notes on what you can swap around. This marinade is also fantastic for baked chicken. Follow the recipe directions, just bake it for longer as chicken takes longer to cook.
    Author: Nagi | RecipeTin Eats
    Recipe type: Roast
    Cuisine: Chinese
    Serves: 4
    Ingredients
    Marinade
    • ¾ tbsp sugar, brown or white (Note 1)
    • 1½ tbsp honey
    • 1½ tbsp hoisin sauce
    • 1 tsp oyster sauce (not critical)
    • 1 tbsp light soy sauce (Note 1)
    • ½ tbs soy sauce (normal all purpose soy sauce) (Note 1)
    • ½ tsp five spice powder (Note 2)
    • ½ tsp sesame oil (not critical)
    • 1 tbsp oil (Note 3)
    • Few drops red food colouring, optional (Note 4)
    Pork
    • 1 lb / 500g pork tenderloin (Note 5)
    • 1 tbsp honey
    Instructions
    1. Place the Marinade ingredients in a small saucepan and bring to simmer for just 30 seconds, then set aside to cool.
    2. Place the pork and Marinade in a ziplock bag. Remove as much air as possible, then massage it so the marinade is all over the Pork. Place in the fridge and marinate for at least 3 hours, preferably overnight (up to 24 hours).
    To Roast
    1. Take the pork out of the fridge and bring it to room temperature.
    2. Preheat oven to 180C/350F. Line a baking tray with foil or baking/parchment paper and place a rack on top (rack is recommended but not critical).
    3. Remove pork from the marinade, save Marinade.
    4. Mix 1 tbsp honey into Marinade.
    5. Place the pork on the rack and tuck the thin end of the the tenderloin underneath so the whole piece is roughly the same thickness.
    6. Roast for 25 minutes or until the internal temperature is 145 – 160F/ 65 – 70C. Around halfway through roasting, baste generously with the reserved Marinade. Sort of dab it on so you get as much Marinade on the pork as possible – this is key for getting the thick, glossy glaze.
    7. When the pork is cooked, switch the oven to the broiler/grill. Baste the pork very generously with the remaining Marinade (again, dab rather than brush it on), then broil/grill the pork until it is nicely charred and caramelised – around 2 to 3 minutes. Baste at least twice during broiling/grilling – preferably more. It’s the key to the thick glaze.
    8. Allow to rest for 10 minutes before slicing.
    9. Serve with rice and steamed Chinese greens. It is also great to serve on noodle soups, or chopped up inside Chinese pancakes or steamed buns.
    Notes
    1. You can substitute all the sugar + light + ordinary soy sauce for 1½ tbsp of kecap manis (Indonesian soy sauce) or Chinese sweet soy sauce.

    If you don’t have light soy sauce, you can just substitute with ordinary soy sauce.

    2. You can get Chinese five spice powder (a mix of spices) in the herb and spice section of supermarkets and it isn’t any more expensive than other spices. You can substitute the Chinese five spice powder with 2 tsp extra hoisin sauce BUT you should reduce the sugar to ¼ tsp, otherwise it will be too sweet.

    3. The oil is only required if you are using pork tenderloin or another in cut of pork. Because the meat itself does not have enough fat to create that thick sticky glaze.

    4. The red food colouring is to make the pork red, like you get at the Chinese barbecue shop. This is purely optional.

    5. I used pork tenderloin because it is a personal preference as I like how tender the meat is. It is traditionally made with pork neck or shoulder, both of which I use more for slow cooking. You can use either of those, just cut them into strips ALONG the grain (so when you slice to serve, you are cutting at a 90 degrees angle to the grain) around the thickness of pork tenderloin and then follow the recipe directions.

    Some people also make this using pork belly but I find that too oily for my taste for this particular recipe.

    The pork I used was Murray Valley Pork, a high quality Australian pork only available from butchers. For recipes like this using lean cuts of meat, investing in a good piece of pork is totally worth it.

    Recipe by RecipeTin Eats at http://www.recipetineats.com/chinese-barbecue-pork-char-siu/

Source: Chinese Barbecue Pork (Char Siu Pork) | RecipeTin Eats

Char Siu (Chinese BBQ Pork) in Pressure Cooker Recipe


Char Siu (Chinese BBQ Pork) in Pressure Cooker

Recipe type: Appetizer, Dinner, Lunch, Main Course, Meat Cuisine: Chinese
Prep time: 10 mins Cook time: 45 mins Total time: 55 mins
Serves: 2 4
Char Siu (Chinese BBQ Pork) in Pressure Cooker

Make this moist & super tender Char Siu Chinese BBQ Pork with the pressure cooker at home. The
sweet & savory flavors will make you scream for more! You may serve this Char Siu over rice or
noodles.
Ingredients
1 pound pork butt meat, split the longer side in half
3 tablespoons honey
2 tablespoons light soy sauce
1 cup water
A pinch Kosher salt to season

Marinade
1 tablespoon chu hou paste 柱侯醬
2 cubes Chinese fermented red bean curd 南乳
3 tablespoons char siu sauce (Chinese BBQ sauce) 叉燒醬
½ teaspoon sesame oil
2 tablespoons Shaoxing wine
1 teaspoon garlic powder
1 tablespoon light soy sauce
Instructions

  1. Marinate the pork: Use a fork to poke lots of holes all over the pork as deep as your fork
    allows. Marinate the pork for 30 minutes to 2 hours in a ziploc bag with air squeezed out.
    Remove the pork and marinade from the bag. Pour 1 cup of water into the Ziploc bag and mix it
    with the remaining marinade sticking onto the bag.
  2. Pressure cook the pork: Pour the marinade mixture into the pressure cooker, then place the
    marinated pork butt meat in the pressure cooker on a steamer basket. Season the marinated
    pork with a pinch of kosher salt on both sides. Close lid and cook at high pressure for 18
    minutes, then 12 minutes natural release.
  3. Brush the pork: Mix 2 tablespoons of light soy sauce with honey in a small bowl. This sauce is
    to give some killer sweetness and color to the outer layer of the pork butt meat. Brush this
    honey sauce generously onto the pork butt meat.
  4. Place pork in oven: Preheat oven to 450°F. Place pork in oven and cook for roughly 4 6
    minutes per side until the honey sauce on both sides are browned with some black bits.
  5. Serve: Serve the char siu with rice or noodles and the leftover honey sauce on the side.

Source: Char Siu (Chinese BBQ Pork) in Pressure Cooker Recipe

Cleansing Turmeric detox tea

 

Cleansing Turmeric detox tea

Cleansing Turmeric detox tea:-

  • Turmeric- 1/4 teaspoon
  • Pinch of black pepper
  • Ginger powder – 1/4 teaspoon
  • Raw honey- 1 tablespoon
  • 2 cups water
  • 1/4 cup coconut milk ( optional)

Recipe – Fill mug halfway full with boiling water. Add in the turmeric, ginger, cover and brew for about 5 to 10 minutes. Strain the hot liquid and pour into a cup or mug. Stir in the pepper, honey and coconut milk. Your tea is now ready to drink.

Source: http://theindianspot.com/detox-tea-recipes-for-healthy-body-and-glowing-skin/3/

Spicy Orange Beef recipe from Pressure Cooking Today

Strips of fork-tender flank steak in a spicy orange sauce. No need to buy Chinese take out when it’s so quick and easy to make at home.

Pressure Cooker Spicy Orange Beef

Yield: 6 – 8 servings
Ingredients
  • 2 pounds flank steak, cut into 1/4″ strips
  • 1 tablespoon vegetable oil
  • 6 cloves garlic, minced
  • 3/4 cup fresh orange juice
  • 1/4 cup soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon orange zest
  • 2 tablespoon cornstarch
  • 3 tablespoon cold water
  • 1 bunch green onions, sliced

Directions

  1. Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
  2. When all meat is browned select Sauté and add garlic to the pot. Sauté for 1 minute.
  3. Add orange juice, soy sauce, sesame oil, red pepper flakes, and orange zest to the pot. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
  4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
  5. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
  6. Serve over rice; garnish with additional orange zest, green onion and red pepper flakes if desired.

Source: Spicy Orange Beef recipe from Pressure Cooking Today