Turn over for 2-3 times during the marinating process. Anyway what a great recipe for Char Siu. When I was young, I had breakfast before going to school, brought along the lunch box with rice, stir-fried vegetables and pork chops. My mom is a typical homemaker who prepared nearly every meal for me. Hi Chin, Char Siu is the Chinese barbecue pork famous among the region of Guangdong and Hong Kong. But I thought why should anyone buy the book if they can get it free from this website? Check the internal temperature of the pork. The first part is picking the best cut of pork. Your recipe is just what I’ve been looking for! I assume it results from the right amount of ingredients coupled with marinating and the grilling. Filter. Most Chinese restaurants add red food coloring to give the meat its characteristic hue, but it's entirely optional. Do you have any suggestion of how to make Char Siu so tender? Hi Thanawat, Marinate for one day in the refrigerator. ( I use Shaoxing wine in this recipe. Brushed on grilled veggies. It’s so simple but tastes really good. Thank you for sharing ! We use cookies to ensure that we give you the best experience on our website. 34 hour marination did so much to penetrate the flavours. Marinate the Char Siu for at least one to two days before barbecued for the best result. Here is full five star for such great work. Char Siu recipe- How to make it as good as Chinese restaurant Hi Roger, I see that it looks a lot like pork belly because of so much fat, but I am not quite sure. My first was using the pork loin cleaned of the silver skin but left the outside fat, cut across then length wise into 4 nice servings. Move it near to the top heating element to broil it. You can use different cuts of pork to make Char Siu, and you will find Char Siu, The Char Siu sauce in this recipe is a very basic one. Thank you for your update. The time to cook the meat should not be too long. Your email address will not be published. Also, have you ever tried Char Siu at Lei garden restaurant in Hong Kong? 37 %, or 3 tablespoons chinese shaosing wine. This approach is closer to the traditional way, and I find that the result is better than the first one. When my char siu is gone, I will try some recipes from your book, which is a great gift for your bloggers. Put the pork on the metal rack. I tried to sign up for your book, but got “Invalid …” Too bad! This unadorned dish can is available in every corner of the street, and each restaurant boasted to have the best secret recipe for the barbecue pork. It is a hard answer for me to suggest opening the capsules. Oh never realize it was ages ago! My diverted palate stretching from the healthy Japanese cuisine to the fiery and spicy Indian curry, and occasionally sampled the traditional Nyonya kuih and pungent tofu from Taiwan. The second part is tmaking he char siu sauce which is the marinade. It was on mind for sometimes. As for the pork, yes it is pork belly. I would cut the raw meat a bit thicker for that reason. So delicious. A good Char Siu should have a glossy surface with the trademark dark mahogany color. As a filling in Chinese … I really would love to cook it at home after I came back from Hong Kong. As a marinade or glaze for barbecued pork (most commonly belly, loin, shoulder or ribs) As a marinade or glaze for barbecued chicken and seafood. Nature Nate’s 100% Pure Raw & Unfiltered Organic Honey, 32 oz, Frontier Five Spice Powder, 1.92-Ounce Bottle, Rice Cooking Wine (Red) - 750ml (Pack of 1) by Shaohsing, Lee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz). I will look further for the rice, also what about food color? Therefore, you should set the temperature at 200°C-220°C. http://bit.ly/q6FBIp, Total Carbohydrate