(I already plan to use leftovers in the bao bun recipe!). 8 ingredients. Then flip it, and baste the other side as well. Transfer the pork to your preheated oven. Potato, Tomato and Carrot Soup (ABC Soup). This was incredible – thank you so much for this recipe, it turned out great! My father, the hotel restaurant’s head chef at the time, used a closely guarded recipe of Chinese sauces, lots of garlic, and spices to make his classic char siu. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Please rate our recipe or leave us a comment! In a separate bowl, use the back of the spoon to mash up the fermented red bean curd, then add the 1 tbsp of Chinese wine. https://www.greatbritishchefs.com/recipes/cantonese-pork-chop-recipe Rub the pork with the rest of the marinade in a large bowl or baking dish. Meat. « Spicy Water Spinach (Sambal Kangkong/马来风光), Chinese Wine (Hua Tiao Chiew / Shaoxing Wine). Score each side in at least 4 slashes about 1/4 inch deep. Try the tasty Chinese favorite leafy green, quick and easy choy sum. The skin of the pork belly is dried carefully and roasted at high heat at the start to draw out the oils and cause the skin of the pork to crackle and blister, similar to how pork crackling and crackling pork roast is made. Soak with marinade for at least 3 hours but not more than 6 hours. Is it truly Cantonese or adapted for American’s limited palettes? Filed Under: Oven-Roasted Recipes, 0 to 1 Hour Recipes, Gluten-Free Recipes, Hawker Recipes, Recipes by Cooking Style, Meats and Poultry Recipes, Recipes, Recipes by Cooking Method, Chinese Recipes, Restaurant-Style Recipes, Recipes by Cuisine, Egg-Free Recipes, Cantonese Recipes, Recipes by Dietary Preferences, Fish-Free Recipes, Recipes by Cooking Time, Asian Recipes, Nut-free, Techniques, Recipes by Course, Shellfish-Free Recipes, Popular, Kid-Friendly Recipes Tagged With: Pork, Pork Belly, 5-Spice Powder, Fermented Red Beancurd. Mix the 3/4 tsp of fine salt and 1/2 tsp of 5 spice power, then rub the mixture onto the meat including all the grooves (not the skin). Reserve about 2 tablespoons of marinade and set it aside. While different cuts of pork can be used to make char siu, from lean boneless pork loin to fattier cuts, those fatty cuts like pork shoulder/pork butt really are best suited to making a tasty Chinese BBQ pork char siu. If you’re interested feel free to send me an e-mail. Cover and store the reserved marinade in the fridge as well. Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates. Oh, and my point was I believe this pork was what topped the veggies in the Chow Mein of my youth. Most of his classmates were from Hong Kong, so we would take turns to host pot-luck dinners where we would cook our favourite Chinese food. BUT you can ALSO make many more delicious recipes! When ready to cook the pork, heat oven to 425 degrees Fahrenheit, and place pork on a rimmed baking sheet on an elevated rack. What you have experienced is an evolution of Chinese food. Pat the skin very dry with a kitchen towel, then place in a dry baking tray skin side down. Cut pork into strips 6 inches long and 1 inch around, score each side in at least 4 slashes about 1/4 inch deep. If the bottom of the pan is dry, add another cup of water. Thank you. I used pork shoulder last time but this time I’m thinking a pork belly (because I got a huge one from Costco). We believe in teaching you the secret sauce behind each recipe. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). The finished dish was crunchy, moist, flavorful and slightly salty with a creamy egg flavor. If you don’t own a sheet pan and roasting rack, check out our Chinese Cooking tools page to find our more about the sheet pan and roasting rack we use in our kitchen. Press the salt layer down lightly to compact it. It is of Cantonese origin where marinated skewers of pork meat or pork belly are barbecued to charred, savory, and sticky sweet perfection. I had to make a few substitutions for things I didn’t have on hand – it still came out delicious. We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. Let the meat rest for 10 minutes before slicing, and enjoy! Spread the 6 tbsp of coarse salt on the skin leaving a 1cm perimeter. 8 ingredients. Char siu (叉烧) is a type of Cantonese roast meat. ) Not only is it a hot favourite, it’s also one of the easier dishes to prepare! *Note: If your pork belly is too long to fit into your Instant Pot, cut it in half, then place them side by side in Instant Pot (as shown in the photo below). After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed. By now, the pork has cooked for 50 minutes total. To make char siu, pork is … Originally posted on April 27, 2017. Cantonese Roast Duck is a classic Chinese BBQ dish. Cut the crispy pork belly into bite size, and serve hot with mustard and thai sweet chilli sauce. In a large heavy skillet, brown pork slices in oil on medium-high heat. Then, place the pork belly back to the oven and continue to roast for another 15 mins. The food you ate in the 70s was the recreation of Chinese food in the views of Chinese chefs back then to accommodate the American palette. Hi JENN, you’re welcome and glad you liked it! I quickly stir fry bok choy ribs, celery, white onion slices and lots of bean sprouts in a pan to semi-soft, then pour in scrambled eggs with just a touch of soy sauce in them and white pepper. Whisk until combined. 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