Homemade Char Siu- BBQ pork
Making Homemade Char siu is incredibly easy! And it is ridiculously cost effective.
The dish originates from south east china, specifically Guangdong. It is classified as Cantonese cuisine. This stems from Guangdong originally being known as Canton, and the local dialect being Cantonese.
Translated Char Siu means fork roasted
based on the original cooking techniques.
It is a versatile and well rounded dish
I personally do not eat pork so this is prepared
for my family as part of their diet
My Husband is still pursuing a bulk and on refeed days this comes in very handy indeed!
Cost and Nutrition
Based on a 166g serving
- 411 Calories
- 28g Fat
- 7g Carbs
- 33g Protein
At a cost of £2.50 per entire joint, it breaks down to around 48p per serving.
Homemade Char siu can last 4-5 days in the fridge or 3 months in the freezer.
to reheat remove from freezer and allow to defrost fully in the fridge, place on a baking tray and cover. on a high heat roast for 20 minutes until hot all the way through!
Serving suggestions
- Bao bun filling
- on top of ramen
- Gyoza Filling
- Served over rice and steamed Veg
- char siu fried rice
- as an accompaniment to stir fry
Apologies for the lack of posts recently but I have been spending time with my family over the holidays! I hope you all had an amazing time over Christmas and New year, and that 2020 is bringing you one step closer to you achieving your goals!
I will be back to a more regular uploads from now!
Don’t forget to check out my other Asian inspired recipes https://www.justnicole.co.uk/spicy-noodle-bowl/ and https://www.justnicole.co.uk/marinated-ma-po-tofu-with-seasoned-sticky-rice/
Don’t forget to check out my youtube to have me right in the kitchen with you while you cook
https://www.youtube.com/channel/UCRKyCWz4J7Y2kpzBZU0ap6A
Until next Time
Love Always
Homemade Char Siu- Chinese BBQ Pork
Equipment
- pan
- wire rack
- roasting dish
Ingredients
- 1/4 cup Sugar
- 1 Tbsp Honey
- 1 Tbsp Molasses/ Black Treacle
- 1 Tbsp Five Spice
- 1 Tbsp Soy Sauce
- 1 Tsp Salt
- 1 Tbsp Black Pepper
- 1 Tbsp Rice wine Vinegar
- 2 Tbsp Hoisin sauce
- 1 kilo Pork
- 1 Tbsp Garlic Paste
- 1 Tbsp Sesame Oil
Instructions
Marinade
- add all ingredients (except for the pork) into a tub
- add a splash of hot water to thin it down
Prepare the pork
- remove any string or packaging from the pork
- stretch out the cut of meat
- score the skin
- place into marinade
- coat all surfaces
- leave to marinade over night in the fridge
Cooking
- place a wire rack on top of a roasting dish or baking tray
- lay the pork on the tray
- add water to the bottom of the pan
- Pre heat oven to the highest setting
- Roast for 20 minutes
turn the marinade into a glaze
- over a medium heat put the marinade into a pan
- allow to reduce, while stirring
- after ten minutes you will have a beautiful thick glaze
Baste the pork
- after the first 20 minutes remove from oven
- coat with glaze, on all sides
- Back into the oven for another 20 minutes
- remove and coat again
- another 20 minutes in the oven
- Baste one more time with glaze
- cook for an additional 10 minutes