CHINESE BBQ PORK from China has been marinated in sticky char siu sauce and baked. This recipe is simple to prepare and tastes as good as the best Chinese restaurants.
What is bbq pork from China?
In Cantonese dialect, this dish is known as Char Siu, and in Chinese, it is known as Chashao (叉烧).
This Cantonese dish is grilled with marinated hog flesh or pork belly skewers to charred, salty, and sticky sweet perfection.
This Chinese barbecue pork recipe is cooked entirely from scratch and tastes just like the best Chinatown offers.
tHE fAMOUS CHINESE BBQ PORK
Here’s a list of secret components you’ll need to make the best handmade Chinatown barbecued pork:
- Choosing Meat- pig belly is the best choice if you want tender, juicy, moist, and fatty pork. Pork loin is a good choice if you want a beefy mouthfeel. Pork butt or pork shoulder are excellent options if you prefer something in the middle.
- Maltose– often known as “麦芽糖” is the secret ingredient that gives Chinese barbecued pork its sticky-sweet flavor and texture. If maltose is unavailable, good-grade honey is suggested.
- Chinese rose wine (玫瑰露酒) – this Chinese wine has a strong scent and fragrance. It gives this recipe its signature flavor and taste.
- Chinese five-spice powder (五香粉) – is a blend of five spices commonly used in Chinese cooking. It’s an essential component in Cantonese BBQ meats.
How do you make Chinese barbecued pork?
This dish is the most fantastic recipe, and it’s better than anything you’ll find in a Chinese restaurant.
The end product is a juicy, moist, soft, and delectable pork belly that has been grilled to perfection.
In a saucepan, create the Chinese BBQ pork marinating sauce. The pork is marinated in the marinade overnight.
Roast the meat the next day in the oven. You can use your oven’s Broil mode to finish it off, or you can barbeque the pork on an outdoor grill for beautiful chars on the surface.
Serve immediately after slicing into thin slices.
QUESTIONS THAT ARE REGULARLY ASKED
What makes Chinese barbecued pork red?
The red hue comes from the red food coloring used in the marinade or sauce for BBQ meat.
Although red food color is not required in all recipes, some Chinese or Cantonese restaurants add it to improve the appearance of barbecue pork.
Can I make Chinese barbecued pork buns with it?
Yes, you certainly can. It’s the critical ingredient in pork buns called char siu bao.
What is the sauce to serve as a dipping sauce for this recipe?
The marinating sauce can also be used as a dipping sauce. However, you can serve the pork without any dipping sauces because it is flavorful and fantastic on its own.
Can I store Chinese BBQ pork in the freezer?
I don’t suggest freezing the pork because it will become rubbery, chewy, and tough. The grilled pork is kept in the fridge for up to three days. Just make sure you wrap it in plastic wrap tightly. Heat it for 30 seconds before serving to warm it up.
How many calories are there per serving?
Each serving of this recipe has only 259 calories.
What are some ideas for serving this recipe?
BBQ pork from China is best eaten with steamed rice or wonton noodles. I offer the following recipes for a healthy Cantonese-style supper.
INGREDIENTS:
- 1 pound 3 to 4 long strips of pork belly, pork shoulder, pork butt, or pork tenderloin (0.4 kilograms)
- 3 garlic cloves, finely chopped
- 1 tablespoon oil for cooking
- SAUCE FOR CHINESE BBQ PORK:
- maltose (1 1/2 tablespoons)
- honey, 1 1/2 tablespoons
- 1 1/2 tbsp hoisin sauce
- 1 1/2 TBS SOYA SAUCE
- 1 tablespoon Shaoxing wine or Chinese rose wine
- 3 tsp. white pepper, ground
- 1/2 teaspoon powdered five spice
- a half teaspoon of sesame oil
INSTRUCTIONS:
- In a saucepan, combine all of the Chinese BBQ Pork Sauce ingredients and heat on low heat. Stir everything together thoroughly. When the sauce thickens and gets sticky, it’s done. (It makes 1/2 cup sauce.) Remove from the heat and set aside to cool.
- Garlic is kneaded all over the meat. 2/3 of the sauce should be used to marinate the pork for at least 4 hours, but preferably overnight.
- Toss the leftover sauce with the frying oil. Keep the sauce refrigerated.
- Preheat the oven to 375°F (190°C) the next day. Line a baking tray using aluminum foil (parchment paper will work too). Cook for 20 minutes with the pork on the oven tray. (Before roasting, shake off any excess sauce.)
- Remove the pork from the oven. Allow cooling before threading the pork on metal skewers. Brush the pork with the leftover char siu sauce and cook it over an open flame on an outdoor grill. You may also grill them on a gas burner over an open flame. If you don’t have either, use your oven’s Broil setting for cooking the pork for about 1 minute until each side is slightly browned.
- Slice the Chinese BBQ pork into bite-size pieces and serve immediately over steamed white rice and the remaining sauce.