If you're keen on a juicy, candy & sticky char siu (Chinese BBQ Pork), provide this simple recipe a try! Delicious char siu is achievable at home! Updated to contain classes on the finest way to make char siu within the oven so this could be made within the oven or the grill depending on the season.
Char Siu (Chinese BBQ Pork) thinly sliced and fanned out on a slicing board.
Update 12/11/18 : Added classes on the finest way to prepare dinner this within the oven! Woohoo! So now this could be made within the oven or on the grill depending on the season!
Every time I appear up a recipe for char siu, I used a other one each time, with other effects each time. So I decided to in reality spend the time and create one to my liking! I like my char siu very candy and sticky and I don’t like utilizing meals coloring in my meals (because I don’t in reality sense love it in reality offers something to it besides color) so I needed to get the shade as herbal as doubtless through utilizing red fermented bean curd and ta da! A recipe is born.
There’s quite a piece to disguise for char siu this recipe, so let’s get started!
Char siu (Chinese BBQ Pork) thinly sliced with a pointy knife
INGREDIENTS
For this Char Siu recipe, most of the ingredients could be discovered at your native grocery store, although red fermented tofu, Korean red pepper flakes could also be more durable to discover and chances are you'll ought to discover them at an Asian grocery shop but this component is optional.
Char Siu (Chinese BBQ Pork) ingredients laid out on a pan.
If you select to make use of the elective ingredient, Korean red pepper flakes then the red will nonetheless be there and chances are you'll have a piece bit bit of a spiciness to it as well. (mild spicy) It may even provide the char siu a earthier flavour. So in the event you happen to don’t desire this – skip it! 🙂
For the molasses, we used fancy/cooking molasses which is other from blackstrap molasses. Fancy molasses has a upper sugar content material and blackstrap molasses is black in shade and in reality bitter.
Red Fermented Tofu & Substitutions
Traditionally, char siu is all of the time red. I desire to no longer use dye so I used red fermented tofu (aka red bean curd) for the shade and the salt. The red fermented tofu also offers one other measurement of flavour same to what the cooking wine offers as well.
Red fermented tofu/red bean curd would possibly be hard to discover in the event you happen to don't have a native Asian grocery shop nearby. You can trade this with 3 tablespoons of oyster sauce OR 3-4 tablespoons of soy sauce. As always, substitution may just no longer produce the precise flavour but it's going to be quite close. 🙂
In this recipe, the red fermented tofu (aka red bean curd) is used as a supply of sodium and color, so in the event you happen to trade it out, chances are you'll lose a the red shade that char siu is recognized for.
CUTS OF MEAT
Let’s speak meat.
The cut of beef chances are you'll make the char siu with will likely be a private preference. I desire a extra fatty and juicy char siu so I went with a beef shoulder (you too can use beef butt as well). Some may just desire a extra leaner char siu, for that I’d say use a beef tenderloin. The recipe proper perfect here will likely be for a beef shoulder, so that chances are you'll ought to regulate how lengthy you prepare dinner it for.
I particularly mean utilizing a meat thermometer as it takes the guessing exercise session of cooking meat and that's a superb thing. One so much less factor to fear about within the kitchen. I even have eaten my reasonable share of uncooked chicken, and trust me, a meat thermometer is a in reality sensible investment within the kitchen in the event you happen to prepare dinner quite a piece bit bit of meat. I desire the virtual ones, no longer simply due to the fact I’m fancy but simply due to the fact the virtual ones use a lengthy wire prong which I can depart within the beef within the BBQ/oven. This permits me to learn the temperature with out ever establishing the oven or BBQ.
Cut the beef up in lengthy thin chunks. It chefs faster, and also you get extra floor enviornment for sauce. Mmmm! The sauce is the finest phase of this, you realize it! 😛
Marinating char siu (Chinese BBQ Pork) on a plate earlier than cooking
Experiment: I introduced Korean red pepper flakes. Why? 2 reasons, simply due to the fact I concept it would possibly provide it a sensible red as effectively — which it did! and simply due to the fact I like issues a piece spicy so I concept it’d also provide it a piece bit kick. It gave it a small spicy kick, no longer a enormous one so here is an elective component on the real recipe. Adding this in may even switch the flavour a piece to a extra earthier flavour.
CHAR SIU’S SIGNATURE SWEET GLAZE
Next let’s speak sweeteners!
Char siu’s trademark is it’s candy and stickiness.
I desire to used molasses for this recipe. Fancy molasses, no longer blackstrap molasses – blackstrap molasses is bitter. It has a darkish earthy type of sweetness, that’s no longer too sweet, but nonetheless candy sufficient to have a candy glaze. For convenience, I typically will use honey whilst I don’t have molasses at home.
I also suggest utilizing barley malt syrup and maltose as effectively but those are a piece more durable to discover so in the event you happen to do elect to hunt for the unusual ingredients, you possibly can typically discover maltose in an Asian grocery shop and the barley malt syrup in a well being meals store. 🙂
Char Siu (Chinese BBQ Pork) laid out on a grill, getting learn to be cooked.
After you're accomplished marinating the meat, we can re-use the marinating sauce simply due to the fact the glazing sauce. This is whilst chances are you'll upload extra honey to it. The honey will sweeten up the glaze and thicken it as so much as provide us that sensible sticky thick layer 🙂 Alternatively, you possibly too can remake the glaze after which upload the honey in in the event you happen to don't desire to re-use the marinade.
Fully cooked Chinese BBQ Pork (aka Char Siu) with charring on the grill
HEAT
Lastly, let’s speak heat. We could make this over the grill or within the oven. Both prove fantastic, but I discovered that char siu cooked quite a piece quicker in on the grill than within the oven – with extra char as well.
Grilling Instructions for Char Siu
I used a charcoal BBQ for this, with oblique warmth from hot charcoals off to the side. I haven’t examined this within the oven but I will on my subsequent batch of char siu, but for now in the event you happen to select to test within the oven allow me realize the way it turns out! 🙂
On the BBQ, we had the temperature secure at 325F (162C). We had the beef for 15 mins on one side, then flipped it and cooked it for one other 10 mins. At this point, the beef was at a interior temperature of 145F (62C). We did 4-5 layers of glaze, flipping the beef each minute to maintain away from burning. When it regarded red and sticky and a piece bit burnt we pulled it out and devoured it proper up!
Chinese BBQ Pork (Char Siu) Cut thinly on a slicing board
Oven Instructions for Char Siu
To make this within the oven, it's going to take barely longer than grilling it since it's utilizing oblique warmth in contrast to the direct warmth from the BBQ.
When you're placing up the beef on the tray or roasting rack, set it on a rack so there's air circulate beneath the meat. I love it line it with foil earlier than placing down a rack for a simpler blank up. If you don’t have a rack, you possibly can take foil and crunch them up into foil balls and relaxation the beef on that.
I set the oven to 400F (204C) and prepare dinner it for 20 minutes a enviornment for a whole of 40 minutes. Then for the final 20 minutes I flip and glaze the beef with the glaze each 3-5 minutes till the glaze is all brushed on.
The burnt sugar is one other trademark flavour of char siu! So don’t fear too quite a piece if it appears a piece bit burnt. 🙂
Let us realize in the event you happen to made this and the way it became out with #pupswithchopsticks! We’d love to see how this seems for everybody that’s tried it!
Happy Cha Siu’ing! 🙂
Sweet and Sticky Char Siu (Chinese BBQ Pork)
Author: Joyce | Pups with Chopsticks Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Yield: 4-6 Servings 1x Category: Main Cuisine: Chinese
PIN
Description
If you're keen on a juicy, candy & sticky char siu (Chinese BBQ Pork), strive this simple recipe! Delicious char siu is achievable at residence in an oven or on a grill!
SCALE 1X2X3X
Ingredients
Marinade
2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses)
1–2 cubes red fermented tofu (and four teaspoons of the sauce, mashed together) – here too would be recognized as red bean curd
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 cloves garlic (roughly chopped, approximately 1 1/2 tablespoons)
4 slices of ginger (roughly chopped, approximately 2–3 tablespoons)
2 teaspoons Chinese five spice powder
2 tablespoons Chinese rice cooking wine (or dry sherry)
1/2 teaspoon salt
(optional) 1 tablespoon Korean pepper flakes (for extra shade and a slight spiciness. It may even provide it a earthier flavor)
Meat
2–3 lbs beef shoulder (cut into lengthy 3 inch thin strips)
Glaze
2 tablespoons honey
leftover marinade
Instructions
Cutting and Marinating the Meat
Cut the beef shoulder into thin 3 inch thick strips. (Cooks quicker and absorbs marinade extra evenly)
Combine the ingredients within the marinade part correct into a ziplock or a enormous bowl and combine it with the pork.
Marinate it within the fridge for twenty-four hours.
Preparing the Glaze
Remove the beef from the marinade and allow it sit for an hour in room temperature.
Add the marinade to a small pot and take away the chunks of garlic and ginger
Add 2 tablespoons of honey into the marinade and blend well.
Cook it on low warmth on a range for 5 minutes or whilst the sauce begins to boil.
Set it apart for later, we can use this for glazing on the cease of grilling
(Option 1) Grilling the Pork on the BBQ
Heat up BBQ to 325F (162C)
Cook the char siu for 15 mins on one side, then flip it for one other 10 mins. Check the beef thermometer. The temperature ought to be round 145F (62C). If it’s not, hold the beef on longer till it reaches that interior temperature.
Once it hits an interior temperature of 145F (62C), we glazed 4-5 times, flipping the beef each minute to maintain away from burning
When the beef appears red, sticky and barely burnt, take away it from the BBQ and allow it relaxation for 20 mins on a plate earlier than slicing into it.
Once the beef has rested, cut it up and enjoy!! ?
(Option 2) Cooking the Char Siu within the Oven
Set up the beef on the tray or roasting rack and use a rack so there's air circulate beneath the meat. I love it to line it with foil earlier than placing down a rack for an simpler cleanup. If you don’t have a rack, you possibly can take foil and crunch them up into unfastened foil balls and relaxation the beef on that.
Pre-heat the oven to 400F (204C).
Once the oven has reached 400F (204C) bake the beef for 20 minutes.
Flip the beef and prepare dinner for one other 20 minutes
For the subsequent 20 minutes, flip and glaze the beef each 3-5 minutes till all of the glaze is brushed on. Don’t fear if there are charred sections, it’s a trademark of char siu as well! 🙂
Once the beef is accomplished (when it reaches an interior temperature of 145F (62C)), allow it relaxation for 10-15 minutes, cut it up and enjoy! 🙂
FULL ARTICLE >>>>>>>>