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    Char Siu Pork - Chinese BBQ Pork

    aasia
    bbq
    kiina
    possu
    ​

    6 servings

    portionen

    2 days 1 hour 35 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    1 1/2 tbsp brown sugar (white also ok)

    1/4 cup honey

    1/4 cup hoisin sauce

    2 tbsp light soy sauce (, or all purpose soy, Note 1)

    1 tbsp soy sauce (, just all purpose, or more light soy, Note 1)

    1 tsp Chinese five spice powder (Note 2)

    1 tbsp oil (vegetable or canola, Note 3)

    2 tsp red food colouring (, optional, Note 4)

    1 ⅕ - 1.5kg / 2.4 - 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder (Note 5)

    2 tbsp Extra Honey

    Anweisungen

    Marinade pork:

    Cut pork in half to make two long strips. (Note 5)

    Mix Marinade ingredients in a bowl.

    Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).

    To Roast:

    Preheat oven to 160C/320F.

    Line a tray with foil and place a rack on top (recommended but not critical).

    Remove pork from the marinade, save Marinade. Place pork on rack.

    Roast for 30 minutes.

    Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

    Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

    Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.

    Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.

    Serve with rice and steamed Chinese greens. See notes for more uses!

    Notizen

    2024-07-10:

    -Subjektina possun sisäfile 500g puolitettuna keskeltä kahtia

    -Kamadon lämpö 120C nurkilla ja lopuksi annoin nousta 140C asti. Lihan lämpö nousi aluksi nopeasti ja näytti ettei grillaus kestä tuntiakaan, mutta hidastui oleellisesti 60C jälkeen ja kesti suunnilleen niin kauan kuin ohjeessa mainitaan

    -Laitoin yhden palan omenapuuta savuiksi

    -Marinadi jäi varmaan keittämisen jälkeen liian valuvaksi glaseeraukseen. Sen saisi antaa tulla kunnolla siirappiseksi, mihin ei kahden minuutin keittoaika riitä alkuunkaan.

    -Lisukkeina jasmiiniriisiä ja varsiparsakaalia osterikastikkeen kanssa. Varsiparsakaalit jäi tosi rapeiksi vielä yli 20 min grillauksen jälkeen

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    438 kcal

    Gesamtfett

    17 g

    Gesättigtes Fett

    5 g

    Ungesättigtes Fett

    -

    Transfett

    -

    Cholesterin

    150 mg

    Natrium

    852 mg

    Gesamtkohlenhydrate

    20 g

    Ballaststoffe

    1 g

    Zucker insgesamt

    18 g

    Eiweiß

    48 g

    6 servings

    portionen

    2 days 1 hour 35 minutes

    gesamtzeit
    Kochen beginnen

    Bereit zum Kochen?

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    Zutaten

    1 1/2 tbsp brown sugar (white also ok)

    1/4 cup honey

    1/4 cup hoisin sauce

    2 tbsp light soy sauce (, or all purpose soy, Note 1)

    1 tbsp soy sauce (, just all purpose, or more light soy, Note 1)

    1 tsp Chinese five spice powder (Note 2)

    1 tbsp oil (vegetable or canola, Note 3)

    2 tsp red food colouring (, optional, Note 4)

    1 ⅕ - 1.5kg / 2.4 - 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder (Note 5)

    2 tbsp Extra Honey

    Anweisungen

    1

    Marinade pork:

    2

    Cut pork in half to make two long strips. (Note 5)

    3

    Mix Marinade ingredients in a bowl.

    4

    Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).

    5

    To Roast:

    6

    Preheat oven to 160C/320F.

    7

    Line a tray with foil and place a rack on top (recommended but not critical).

    8

    Remove pork from the marinade, save Marinade. Place pork on rack.

    9

    Roast for 30 minutes.

    10

    Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

    11

    Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

    12

    Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.

    13

    Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.

    14

    Serve with rice and steamed Chinese greens. See notes for more uses!