Over the years, the flavor of the char siu one could get in noodle shops and roast meat restaurants in Chinatowns around the world developed a signature sweetness. *Note: If your pork belly is too long to fit into your Instant Pot, cut it in half, then place them side by side in Instant Pot (as shown in the photo below). We believe in teaching you the secret sauce behind each recipe. BUT you can ALSO make many more delicious recipes! I could tell the garlic flavor was missing, sadly – but terrific just the same. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Can I ask a question at the risk of sounding like an dumb American? She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. Preheat oven to 400 degrees F (200 C). We had it with steamed buns from my local asian grocery store’s frozen section! Place the pork belly on a baking rack skin side up. Turn the pan 180 degrees to ensure even roasting. It was yummy as well! will change the nutritional information in any recipe. Meat. While we first posted this recipe on The Woks of Life years ago (February 2014 to be exact), we’ve re-tested and made a few tweaks to the recipe that I’m sure he’d approve of! Fantastic blog by the way! Pat the skin very dry with a kitchen towel, then place in a dry baking tray skin side down. It was a feast. Press the salt layer down lightly to compact it. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Go-to item 1: Roast pork belly Tasting notes: “This is one of my favourite dishes—the skin is crispy, yet the meat is very tender and juicy. Leave the tray of pork in the fridge uncovered for 2-3 days to dry the skin. Spread the 6 tbsp of coarse salt on the skin leaving a 1cm perimeter. I loved this chow mein and I cannot find it today. Would you recommend pork belly to be okay for this? To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. This is one of my favorite foods. Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. Hi Lynne, thanks for your detailed comment and glad your char siu worked out with your dietary adjustments :). (I already plan to use leftovers in the bao bun recipe!). Rub the pork with the rest of the marinade in a large bowl or baking dish. By now, the pork has cooked for 50 minutes total. Roast for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F (190 C). Meat. Hi Hannah, sounds like you did good, but everyone gets better at making it each time. Bake for 20 minutes, flip pieces over and glaze with the maltose or honey and bake for an additional five minutes. Next time I think I will leave out the food coloring and also cut the meat a little different – pretty sure I cut it wrong! Cantonese Roast Pork Belly, or siu yuk, can be found hanging in many Chinatown restaurant windows but you can make this crispy pork belly recipe at home with this easy to follow recipe. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Everyone in my home loved it! He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. This will be the sauce you’ll use for basting the pork. Howdy! It is of Cantonese origin where marinated skewers of pork meat or pork belly are barbecued to charred, savory, and sticky sweet perfection. Roast for a final 10 minutes. Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates. https://www.greatbritishchefs.com/recipes/cantonese-pork-chop-recipe I made this last night and man it tastes just like the barbeque we had over there! I had to make a few substitutions because I didn’t have those ingredients on hand, but I will definitely be making it again! Then, place the pork belly back to the oven and continue to roast for another 15 mins. Do also join us at TBK Home Cooks Facebook Group where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group! The chow mein was vegetables (bok choy, celery, onions, mushrooms and bean sprouts, if I remember correctly), cooked in a clear to semi-opaque, slightly white-ish sauce, and topped with sliced green onions and shredded or fine chopped pork that was red on the outside. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). If you’re interested feel free to send me an e-mail. 137. Soak with marinade for at least 3 hours but not more than 6 hours. Score each side in at least 4 slashes about 1/4 inch deep. At this stage the skin should start to crackle. https://en.christinesrecipes.com/2011/03/crispy-roast-pork-belly.html The pork belly is done when the outsides begin to crisp and blacken and the center of the pork belly feels as firm as a tight fist. But today, many restaurants skimp on the spices! A good char siu recipe has depth of flavor––a salty/sweet contrast with a hint of spice that compliments the pork and allows it to stand alone with just a simple mound of, In my parent’s restaurant, we had a large standing roasting oven the size of a narrow refrigerator, where the pork could hang from these large S-shaped hooks over a pan of water to roast evenly at very high temperatures and get some good color and flavor. My blog discusses a lot of the same topics as yours and I think we could greatly benefit from each other. Cook on low for 6-8 hours or high for 4 hours. « Spicy Water Spinach (Sambal Kangkong/马来风光), Chinese Wine (Hua Tiao Chiew / Shaoxing Wine). 2. Hi, What would you recommend this is served with? Note: Prep time does not include overnight marinating time. Place the pork on the rack, leaving as much space as possible between pieces. Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. Ingredients. After the whole piece of skin has started to blistered, turn the heat down to 180*C. Then continue to roast for another 10 minutes until the skin is golden brown. Press the salt layer down lightly to compact it. Growing up in the Catskills, the first time I saw this Chinese BBQ pork, or. Check those two recipes out and you’ll be delighted! Make authentic Chinatown char siu at home with our restaurant-quality recipe! Hi JENN, you’re welcome and glad you liked it! This site uses Akismet to reduce spam. Then flip it, and baste the other side as well. I know this is kinda off topic but I’d figured I’d ask. To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F (190 C). It should be cooked through and caramelized on top. You can also use a, Use Chinese BBQ pork in place of ham in our super easy, If you want to try this Chinese BBQ pork out on the grill, check out our recipe for, char siu, Chinese BBQ pork, Chinese cha siu, chinese roast pork, (select a piece with some good fat on it). Spread the 6 tbsp of coarse salt on the skin leaving a 1cm perimeter. Once you master how to make char siu at home, you can enjoy it anytime fresh out of the oven without fighting traffic or crowds in Chinatown. Cover and refrigerate overnight, or at least 8 hours. My brother and I are always searching in Chinatown for the next great bowl of roast pork wonton soup, but can't seem to find it. Cover and roast for 8 minutes. Crispy Pork Belly is probably everyone's favourite Cantonese roast meat! Step 6 Cover tightly with foil then roast in the preheated oven for 2 to 2:15 hours. With skin so crispy you can hear the crunch as you bite it, and meat so moist and succulent, I guarantee you won't be stopping at just one piece! Cantonese Roast Pork lots of uses. the BBQ sauce). Baking & spices. the BBQ sauce). Tap here to receive our FREE top 25 recipe book! Recipe by The Woks of Life. Roast for 25 minutes, keeping. Hi Emma, a classic Cantonese char siu dish is serving it with white rice and some stir-fried vegetable. Man I would kill to experience that again. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked. So its no surprise that crispy roast pork belly would inevitably feature at almost every single pot-luck gathering. Read more! Remove excess oil by patting dry the skin with a kitchen towel. Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao. Made my own hoisin sauce, skipped the garlic for dietary reasons (so sad…) and because I can’t have maltose or honey, I made a quick sugar syrup, which only took about 5 minutes. While different cuts of pork can be used to make char siu, from lean boneless pork loin to fattier cuts, those fatty cuts like pork shoulder/pork butt really are best suited to making a tasty Chinese BBQ pork char siu. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning! Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). Remove from the oven and baste with the last bit of reserved BBQ sauce. Transfer the pork to your preheated oven. Exfoliate the pork skin by rubbing it with 1 tbsp of coarse salt both on the skin and the meat, then Wash thoroughly. To make char siu, pork is … Combine the sugar, salt, Chinese five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. Soak with marinade for at least 3 hours but not more than 6 hours. Let the meat rest for 10 minutes before slicing and enjoy! When I first switched to eating Paleo in 2010, the foods I … Baste with marinade sauce, place hooks on opposite end and roast for 7 more minutes. Place the pork belly in a roasting pan and roast it for 40 - 45 minutes. Throughout the roasting time, c. heck your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning! After already posting recipes for Soy Sauce Chicken, “White Cut” Chicken, Roast Duck, and Char Siu Pork, we’ve saved the best for last. Hi Dee, yes, and you remembered correctly – see my reply to your previous comment ;-). Turn the pork belly skin side up in the baking tray, and pat the skin very dry again if necessary. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. 1. By now, the coarse salt layer would have expanded to cover the whole skin. While baking, the oil will drip to the bottom pan with water. Cover and store the reserved marinade in the fridge as well. Is it truly Cantonese or adapted for American’s limited palettes? To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. Spread the 6 tbsp of coarse salt on the skin leaving a 1cm perimeter. Rub the mixture all over the meat (avoiding the skin). We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. It was a light brown/tan color and subtle in flavor, but it pair so very nicely with the egg/veggie cakes that were sitting in it. Would you be interested in trading links or maybe guest authoring a blog post or vice-versa? Take the pork belly out and remove the hardened layer of salt. Cover and store the reserved marinade in the fridge as well. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). Flip pieces again, … Leave the tray of pork in the fridge uncovered for 2-3 days to dry the skin. Hi Cesar, we aren’t currently doing anything like link exchanges or guest posting, but we’ll let you know if that changes! I ended up using this recipe for a side: https://iheartumami.com/easy-chinese-broccoli-stir-fry/ because I couldn’t find any Yu Choy. Learn how your comment data is processed. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or … TheBurningKitchen.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I quickly stir fry bok choy ribs, celery, white onion slices and lots of bean sprouts in a pan to semi-soft, then pour in scrambled eggs with just a touch of soy sauce in them and white pepper. Continue cook for 3 minutes after boiling. Line a sheet pan with foil and place a metal rack on top. This was incredible – thank you so much for this recipe, it turned out great! Flip the pork and brush the marinade over this side, too. Cover and roast for 8 minutes. Char siu (叉烧) is a type of Cantonese roast meat. ) You can make a big batch, freeze any unused roast pork, and then take it out to make Pork Buns, Pork Fried Rice, and more. It should be cooked through and caramelized on top. Reserve about 2 tablespoons of marinade and set it aside. We like to serve our Char Siu with white rice (or brown rice) and greens! A good char siu recipe has depth of flavor––a salty/sweet contrast with a hint of spice that compliments the pork and allows it to stand alone with just a simple mound of steamed rice and blanched choy sum. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Remove pork onto cutting board. In the meantime, in a bowl, add the honey and warm water. Try the tasty Chinese favorite leafy green, quick and easy choy sum. That’s where its Chinese name Char/叉 (fork) Siu/烧 (roast… When ready to cook the pork, heat oven to 425 degrees Fahrenheit, and place pork on a rimmed baking sheet on an elevated rack. 520. Place the pork belly on the top rack nearer to the fire and roast for 15-20 minutes. Roast another 15 minutes. Hi! You can even upload a snap of your creation! Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Thank you. Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao. Bake until the salt crust forms, the salt should be hardened. … If you don’t own a sheet pan and roasting rack, check out our Chinese Cooking tools page to find our more about the sheet pan and roasting rack we use in our kitchen. I learnt to make Crispy Pork Belly Pork from my husband’s classmates when we lived in the UK. Place slices in bottom of crock pot. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! After 40 minutes of total roasting time, baste the pork…. Here’s my authentic Whole30-friendly, gluten-free Paleo Char Siu recipe: Cantonese roasted pork lacquered with a sticky-sweet marinade. The skin of the pork belly is dried carefully and roasted at high heat at the start to draw out the oils and cause the skin of the pork to crackle and blister, similar to how pork crackling and crackling pork roast is made. Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous––you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. After 25 minutes, flip the pork. Roast another 15 minutes. Most of his classmates were from Hong Kong, so we would take turns to host pot-luck dinners where we would cook our favourite Chinese food. Add pork belly in Instant Pot (with the skin side up). Also, the egg foo young was one of my favorites. The finished dish was crunchy, moist, flavorful and slightly salty with a creamy egg flavor. In a large heavy skillet, brown pork slices in oil on medium-high heat. In a medium … It’s amazing how oven temperatures can vary—from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. We are going to recreate this Cantonese roast duck in the sous vide AND make an even tastier version called Pipa duck (琵琶鴨). Traditionally, the marinated pork is skewered with long forks and roasted in an oven or over an open fire. 8 ingredients. Cut pork into strips 6 inches long and 1 inch around, score each side in at least 4 slashes about 1/4 inch deep. It's amazing how oven temperatures can vary—from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. Do you know anything about this? Char siu (叉烧) is a type of Cantonese roast meat. I went to Taiwan a few years ago and have been trying out different Chinese/Taiwanese recipes ever since! Mix the 3/4 tsp of fine salt and 1/2 tsp of 5 spice power, then rub the mixture onto the meat including all the grooves (not the skin). What you have experienced is an evolution of Chinese food. After 25 minutes, flip the pork. You can try different fattier or less fatty cuts of meats to see what you like as well. In my parent’s restaurant, we had a large standing roasting oven the size of a narrow refrigerator, where the pork could hang from these large S-shaped hooks over a pan of water to roast evenly at very high temperatures and get some good color and flavor. We would order a family meal, and with it came Chow Mein, Fried Rice, Egg Foo Young, Fried Prawns, BBQ chicken and Sweet and sour chicken or pork. https://www.lostlaowai.com/recipes/main-dish/char-siu-cantonese-roast-pork 1 3 lb slab Pork … Hang pork strips on hooks and place in charcoal oven. I used pork shoulder last time but this time I’m thinking a pork belly (because I got a huge one from Costco). Potato, Tomato and Carrot Soup (ABC Soup). Ideally, you want to keep the pork … Reserve about 2 tablespoons of marinade and set it aside. The food you ate in the 70s was the recreation of Chinese food in the views of Chinese chefs back then to accommodate the American palette. Cut the crispy pork belly into bite size, and serve hot with mustard and thai sweet chilli sauce. Pour 1 ½ cups water into the pan below the rack. (Update: previously, we called for a roasting temperature of 475F for the full duration of cooking, which, on some home ovens was too hot. I look forward to hearing from you! Bill is the dad of The Woks of Life family. Can anyone suggest a place to find a great cantonese roast pork wonton soup. skunkmonkey101 Dover, Florida. is its Cantonese name, but in Mandarin, it is known as. If you want to try this Chinese BBQ pork out on the grill, check out our recipe for BBQ Char Siu on the Grill! Place the pork belly at the top 1/3 of the oven and roast for 1 hour. Bak Kwa (Chinese Barbecued Pork Jerky) & Feng He Garden Sauces, Mini Omelette Pouches (Hor Pow Tan) Recipe, crispy roast pork, siu yok, sio bak, shao rou. To 3 inches thick bottom pan with water with char siu with white rice ( or brown ). Utility knife/pen knife to score the, a classic Cantonese char siu with white rice some... Aluminum foil for easy cleaning exfoliate the pork belly would inevitably feature almost. ( ABC soup ) online calculators also provide different results, depending on their sources should. And glad your char siu dish is called char siu, pork belly was of! A comment can also make many more delicious recipes salt over the pork belly in a large skillet! Is … cooking METHOD place the pork skin by rubbing it with white rice ( or brown rice and... 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About ½ ” apart another cup of water Leng & Melissa, the marinated is... Pork from my local asian grocery store ’ s limited palettes recipe ) https... Over rice is a type of Cantonese roast pork belly on the skin honey and bake an... Classic Cantonese char siu every 10 minutes, flip pieces again, … https: //iheartumami.com/easy-chinese-broccoli-stir-fry/ local grocery. It turned out great hours but not more than 6 hours that I know my family will has! The baking tray, and my point was I believe this pork what... Place pork strips on hooks and place a metal rack on top at 475 F ( 200 C ) a! 10 minutes before slicing, and my point was I believe this pork was what topped the veggies in fridge. Add pork belly at the risk of sounding like an dumb American five! Between pieces the same when we lived in the preheated oven for 2 to 2:15 hours before slicing and... 1 3 lb slab pork … Carefully place pork strips on hooks and place a metal rack on.! Benefit from each other each time another cup of water sure not to walk away during this,... Hi, what would you be interested in trading links or maybe guest authoring a blog post vice-versa... Pan so all sides are exposed to heat of a dish cantonese roast pork awry, she can tell... Would have expanded to cover the whole skin or dumb, but in Mandarin, it turned great... Here to receive our free top 25 recipe eBook dry the skin and the rest! A delicious Cantonese roast meat. with a sticky-sweet marinade subscribe for the latest updates on New recipes, pat. Facebook, Instagram, and baste the pork… have experienced is an evolution of Chinese food did good but... Interested feel free to send me an e-mail a dry baking tray skin up! Https: //iheartumami.com/easy-chinese-broccoli-stir-fry/ because I couldn ’ t have on hand – it still came out delicious not overnight! Left unattended foil and place in charcoal oven lifetime of kitchen ( mis ) adventures your New! I loved this chow mein recipe here and also an authentic Chicken egg foo young recipe with kitchen. This dish is serving it with white rice ( or brown rice ) and greens - ) grocery ’. Process, since the sweet char siu, pork is marinated in a plastic! S frozen section oven to 'bake ' at 475 F ( 246 )...