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Friday, September 20, 2019

SWEET #AND #STICKY #CHAR #SIU #(CHINESE #BBQ #PORK)

If you like a juicy, candy & sticky char siu (Chinese BBQ Pork), provide this simple recipe a try! Delicious char siu is achievable at home! Updated to contain lessons on methods to make char siu within the oven so this will likely be made within the oven or the grill depending on the season.



Ingredients

  • Marinade
  • 2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses)
  • 1–2 cubes red fermented tofu (and four teaspoons of the sauce, mashed together) – here too would be identified as red bean curd
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 cloves garlic (roughly chopped, approximately 1 1/2 tablespoons)
  • 4 slices of ginger (roughly chopped, approximately 2–3 tablespoons)
  • 2 teaspoons Chinese five spice powder
  • 2 tablespoons Chinese rice cooking wine (or dry sherry)
  • 1/2 teaspoon salt
  • (optional) 1 tablespoon Korean pepper flakes (for further coloration and a slight spiciness. It may even provide it a earthier flavor)
  • Meat
  • 2–3 lbs beef shoulder (cut into lengthy 3 inch thin strips)
  • Glaze
  • 2 tablespoons honey
  • leftover marinade

Instructions

  • Cutting and Marinating the Meat
  • Cut the beef shoulder into thin 3 inch thick strips. (Cooks sooner and absorbs marinade extra evenly)
  • Combine the ingredients within the marinade part correct into a ziplock or a huge bowl and combine it with the pork.
  • Marinate it within the fridge for twenty-four hours.
  • Preparing the Glaze
  • Remove the beef from the marinade and permit it sit for an hour in room temperature.
  • Add the marinade to a small pot and take away the chunks of garlic and ginger
  • Add 2 tablespoons of honey into the marinade and blend well.
  • Cook it on low warmth on a range for 5 minutes or when the sauce begins to boil.
  • Set it apart for later, we can use this for glazing on the quit of grilling
  • (Option 1) Grilling the Pork on the BBQ
  • Heat up BBQ to 325F (162C)
  • Cook the char siu for 15 mins on one side, then flip it for one other 10 mins. Check the beef thermometer. The temperature ought to be round 145F (62C). If it’s not, hold the beef on longer till it reaches that inner temperature.
  • Once it hits an inner temperature of 145F (62C), we glazed 4-5 times, flipping the beef every one minute to steer clear of burning
  • When the beef appears to be red, sticky and barely burnt, take away it from the BBQ and permit it relaxation for 20 mins on a plate earlier than slicing into it.
  • Once the beef has rested, cut it up and enjoy!! ?
  • (Option 2) Cooking the Char Siu within the Oven
  • Set up the beef on the tray or roasting rack and use a rack so there's air stream underneath the meat. I adore it to line it with foil earlier than placing down a rack for an simpler cleanup. If you don’t have a rack, you possibly can take foil and crunch them up into unfastened foil balls and relaxation the beef on that.
  • Pre-heat the oven to 400F (204C).
  • Once the oven has reached 400F (204C) bake the beef for 20 minutes.
  • Flip the beef and prepare dinner for one other 20 minutes
  • For the subsequent 20 minutes, flip and glaze the beef every one 3-5 minutes till all of the glaze is brushed on. Don’t fear if there are charred sections, it’s a trademark of char siu as well! 
  • Once the beef is achieved (when it reaches an inner temperature of 145F (62C)), permit it relaxation for 10-15 minutes, cut it up and enjoy! 


  • Notes
  • Cutting the beef up in lengthy thin chunks permits it to chefs faster, and also you get extra floor enviornment for the glaze.
  • Depending in your oven, the warmth could vary. If you word that you're no longer getting quite barely bit of a char in your char siu, set the oven to broil and broil every one facet for 5 minutes (10 minutes in total) on the very quit when the beef has completed cooking. Make certain you don’t depart the enviornment and watch the oven whereas it's broiling so it doesn’t burn too much.
  • The glaze is practically made with the leftover marinade and further honey. The further honey will sweeten up the glaze and thicken it as so much as provide us that smart sticky thick layer
  • Use fancy/cooking molasses and never blackstrap molasses as that's bitter.

Nutrition

  1. Serving Size: 1 ServingCalories: 706 kcalSugar: 17 gSodium: 546 mgFat: 44 gCarbohydrates: 21 gProtein: 59 g 

Every time I seem to be up a recipe for char siu, I used a other one every one time, with other effects every one time. So I decided to in truth spend the time and create one to my liking! I like my char siu very candy and sticky and I don’t like utilizing meals coloring in my meals (because I don’t in truth experience adore it in truth offers something to it besides color) so I needed to get the coloration as herbal as seemingly through utilizing red fermented bean curd and ta da! A recipe is born.

INGREDIENTS
For this Char Siu recipe, most of the ingredients will likely be discovered at your native grocery store, nonetheless red fermented tofu, Korean red pepper flakes could also be more durable to discover and also you may perhaps ought to discover them at an Asian grocery shop but this element is optional.

Char Siu (Chinese BBQ Pork) ingredients laid out on a pan.
If you judge to make use of the optionally available ingredient, Korean red pepper flakes then the red will nonetheless be there and also you may perhaps have barely bit of a spiciness to it as well. (mild spicy) It may even provide the char siu a earthier flavour. So once you don’t desire this – skip it!

For the molasses, we used fancy/cooking molasses which is other from blackstrap molasses. Fancy molasses has a upper sugar content material and blackstrap molasses is black in coloration and in truth bitter.

Red Fermented Tofu & Substitutions
Traditionally, char siu is all of the time red. I opt for to no longer use dye so I used red fermented tofu (aka red bean curd) for the coloration and the salt. The red fermented tofu also offers one other measurement of flavour identical to what the cooking wine offers as well.

Red fermented tofu/red bean curd would possibly be tough to discover once you don't have a native Asian grocery shop nearby. You can replace this with 3 tablespoons of oyster sauce OR 3-4 tablespoons of soy sauce. As always, substitution could no longer produce the precise flavour but it's going to be fairly close.

In this recipe, the red fermented tofu (aka red bean curd) is used as a supply of sodium and color, so once you replace it out, you may perhaps lose a the red coloration that char siu is identified for.

CUTS OF MEAT
Let’s speak meat.
The cut of beef you may perhaps make the char siu with will likely be a private preference. I opt for a extra fatty and juicy char siu so I went with a beef shoulder (you too can use beef butt as well). Some could opt for a extra leaner char siu, for that I’d say use a beef tenderloin. The recipe proper the following will likely be for a beef shoulder, so which you just may perhaps must alter how lengthy you prepare dinner it for.

I exceptionally mean utilizing a meat thermometer as it takes the guessing exercise routine of cooking meat and that's a wonderful thing. One so much less factor to fear about within the kitchen. I even have eaten my reasonable share of uncooked chicken, and trust me, a meat thermometer is a in truth smart investment within the kitchen once you prepare dinner quite barely bit of meat. I opt for the virtual ones, no longer simply due to the fact I’m fancy but simply due to the fact the virtual ones use a lengthy wire prong which I can depart within the beef within the BBQ/oven. This permits me to learn the temperature with out ever establishing the oven or BBQ.

Cut the beef up in lengthy thin chunks. It chefs faster, and also you get extra floor enviornment for sauce. Mmmm! The sauce is the finest a a part of this, you understand it!

Marinating char siu (Chinese BBQ Pork) on a plate earlier than cooking
Experiment: I introduced Korean red pepper flakes. Why? 2 reasons, simply due to the fact I concept it would possibly provide it a smart red as properly — which it did! and simply due to the fact I like issues a piece spicy so I concept it’d also provide it barely kick. It gave it a small spicy kick, no longer a huge one so here is an optionally available element on the real recipe. Adding this in may even swap the flavour a piece to a extra earthier flavour.

CHAR SIU’S SIGNATURE SWEET GLAZE
Next let’s speak sweeteners!
Char siu’s trademark is it’s candy and stickiness.
I desire to used molasses for this recipe. Fancy molasses, no longer blackstrap molasses – blackstrap molasses is bitter. It has a darkish earthy sort of sweetness, that’s no longer too sweet, but nonetheless candy sufficient to have a candy glaze. For convenience, I typically will use honey once I don’t have molasses at home.

I also suggest utilizing barley malt syrup and maltose as properly but those are a piece more durable to discover so once you do opt for to hunt for the abnormal ingredients, you possibly can typically discover maltose in an Asian grocery shop and the barley malt syrup in a well being meals store.

Char Siu (Chinese BBQ Pork) laid out on a grill, getting learn to be cooked.
After you're achieved marinating the meat, we can re-use the marinating sauce simply due to the fact the glazing sauce. This is once you may perhaps upload further honey to it. The honey will sweeten up the glaze and thicken it as so much as provide us that smart sticky thick layer  Alternatively, you possibly too can remake the glaze after which upload the honey in once you don't desire to re-use the marinade.

Fully cooked Chinese BBQ Pork (aka Char Siu) with charring on the grill

HEAT
Lastly, let’s speak heat. We could make this over the grill or within the oven. Both end up fantastic, but I discovered that char siu cooked quite a piece sooner in on the grill than within the oven – with extra char as well.

Grilling Instructions for Char Siu
I used a charcoal BBQ for this, with oblique warmth from hot charcoals off to the side. I haven’t examined this within the oven but I will on my subsequent batch of char siu, but for now once you judge to test within the oven permit me understand the way it turns out!

On the BBQ, we had the temperature secure at 325F (162C). We had the beef for 15 mins on one side, then flipped it and cooked it for one other 10 mins. At this point, the beef was at a inner temperature of 145F (62C). We did 4-5 layers of glaze, flipping the beef every one minute to steer clear of burning. When it appeared red and sticky and barely burnt we pulled it out and devoured it proper up!

Chinese BBQ Pork (Char Siu) Cut thinly on a slicing board
Oven Instructions for Char Siu
To make this within the oven, it's going to take barely longer than grilling it since it's utilizing oblique warmth in contrast to the direct warmth from the BBQ.

When you're placing up the beef on the tray or roasting rack, set it on a rack so there's air stream underneath the meat. I adore it line it with foil earlier than placing down a rack for a simpler blank up. If you don’t have a rack, you possibly can take foil and crunch them up into foil balls and relaxation the beef on that.

I set the oven to 400F (204C) and prepare dinner it for 20 minutes a facet for a complete of 40 minutes. Then for the final 20 minutes I flip and glaze the beef with the glaze every one 3-5 minutes till the glaze is all brushed on.

The burnt sugar is one other trademark flavour of char siu! So don’t fear too quite a piece if it appears barely burnt.
SWEET #AND #STICKY #CHAR #SIU #(CHINESE #BBQ #PORK)
4/ 5
Oleh