Recipes for "char siu"

Gather all ingredients.

Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes.

Meanwhile, slice each pork tenderloin lengthwise into 1 ½- to 2-inch-thick strips. Place pork strips in a large, resealable plastic bag.

Pour marinade into the bag with the pork. Squeeze air from the bag, seal, and turn the bag a few times until pork is well coated. Marinate in the refrigerator, 2 hours to overnight.

When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.

Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.

Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.

Cook pork over indirect heat, turning regularly and basting as desired, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 30 minutes or longer.

Serve hot and enjoy!

Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.

Cut pork in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.

Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.

Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.

Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.

Transfer pork sections to grate over indirect heat on the prepared grill. Cover and cook for about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.

Place leftover marinade in a saucepan; bring to a boil; let simmer for 1 minute. Remove from heat. Now you can use it to brush over the cooked pork.

Mix pork, barbecue sauce, broth, shallots, soy sauce, oil, and sugar together in a glass or ceramic bowl. Cover and marinate in the refrigerator for at least 6 hours.

About three hours before the meat has finished marinating, follow Steps 1 through 4 in the Chinese Steamed Buns recipe to make dough. (This should take about 4 hours, so the dough will be ready when the pork has been cooked and shredded.)

When pork has finished marinating, preheat an outdoor grill for medium heat and lightly oil the grate. Cut 24 small squares of waxed paper.

Remove pork from marinade and shake off excess. Discard remaining marinade.

Cook pork on the preheated grill until an instant-read meat thermometer reaches 145 degrees F (63 degrees C), 10 to 15 minutes. Allow to cool, then shred or finely chop meat.

Shape dough into 24 balls. Roll each ball into a circle and place 1 tablespoon pork in the center. Wrap dough up and over filling, then pinch to seal the edges. Place each bun, seam-side down, onto a waxed paper square; let stand until doubled in volume, about 30 minutes.

Bring water to a boil in a wok over high heat. Reduce the heat to medium and maintain a boil. Insert a steamer basket or place a steamer plate onto a small wire rack in the middle of the wok. Working in batches and leaving the outer 2 inches of the steam basket uncovered, place buns (on waxed paper) into the steamer basket, spacing them 1 to 2 inches apart. Cover the wok and steam for 15 to 20 minutes.

Remove the lid, then turn off the heat. (If you remove the lid after turning off the heat, condensation from the lid will drip onto the surface of the buns, causing yellowish blisters.) Remove buns from the wok.

Repeat Steps 6 and 7 to steam remaining buns, adding more water to the wok as needed.

Whisk together brown sugar, soy sauce, hoisin sauce, honey, Sriracha sauce, sherry, food coloring, garlic, sesame oil, five-spice powder, and liquid smoke in a bowl; pour into a resealable plastic bag. Add chicken thighs, squeeze out excess air from the bag, and seal. Toss the bag gently to coat chicken with marinade. Chill in the refrigerator to marinate for 24 to 48 hours.

Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.

Remove chicken from marinade and place on the rack in the prepared roasting pan.

Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.

Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of thighs should read at least 165 degrees F (74 degrees C).

Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.

Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.

Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.

Place pork belly on the wire rack, reserving marinade.

Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.

Move oven rack to the top position and preheat the oven's broiler.

Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.