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CHINESE STYLE BARBECUED PORK

August 30, 2011 1:53 pm 0 comments

Chinese style barbecued pork also commonly known as Char siu (also spelled as chasu, cha siu, chashao and char siew) is usually the barbecued meat (usually made with pork) in China or called as Chinese flavored barbecued meat outside China is a popular way to flavor and prepare pork in Cantonese cuisine. It is traditionally as a type of siu mei, Cantonese roasted meat.

‘Char siu’ literally means ‘fork burn/ roast’ (char being for and siu being burn/roast) and after the traditional cooking method for the dish, long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. Originally a dish from the south Eastern China, Chinese style barbecued pork is a favorite dish all over Asia. It is a versatile dish having endless variations. There are several other ways of preparing Pork which is popularly eaten in Asian countries that includes Chinese pork , Best Grilled Pork Chops, Barbequed Pork Ribs, Chinese Pork Marinade, Pork Chops in Chilli Sauce.

The meat used is typically a shoulder cut of domestic pork (although in ancient times wild boar and other available meats were also used) is seasoned with a mixture of honey, five spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, red food coloring (not a traditional ingredient but commonly used in now days preparations) and sherry or rice wine ‘smoke ring’ of American barbecues. Maltose is also used to give the barbecued pork its characteristic shiny glaze.

Traditionally this dish is delicious to taste and consumed with starch or stuffed inside a bun with noodles or with rice or served alone as a centerpiece or main dish in traditional family dining feast. Barbecued pork or Char siu is a famous Chinese dish that everyone loves to it as it is tender, juicy, moist and little fatty. Maltose is actually the secret ingredient that gives barbecued pork that sticky sweet taste and texture. Generally Chinese rose wine is used which lends a very nice flavor to the barbecued pork. Maltose is a malt sugar that’s made from barley and is extremely viscous and sticky with a smooth texture like very cold honey. It’s not as sweet as honey, but because of its viscosity it helps make the marinade stick to the pork and imparts a malty flavor.

The Chinese style barbecued pork or Char siu is of Cantonese origin where skewers of pork meat is marinated in a honey hoisin sauce, and then roast in oven to charred, savory, and sticky sweet perfection. A barbecued pork taste excellent when it is moist and flavorful on the inside and caramelized and slightly chewy on the outside with a sweet aroma redolent of five spice powder and garlic. It goes excellently exceptional on top of some rice with the remaining marinade boiled down into a sauce and also is fantastic on top of noodle soups and in fried rice.

To prepare this luscious and scrumptious Chinese style barbecued pork, firstly combine the sherry, soy sauce, sugar, ginger and garlic blending these ingredients together well. Place the pork roast in a dish or plastic bag and add the sauce. Brush over the meat thoroughly or close the bag tightly and turn to coat the meat well with the sauce. Marinate this at room temperature for about 2 to 3 hours or in the refrigerator overnight.

The cut of pork is best cooked on a grill with a cover or on a spit. If you do not have a spit or grill wit a cover, shape a loose tent or foil over the meat to hold in the heat and help prevent flare-ups while cooking.

Remove the meat from the marinade and reserving the marinade, place on a grill 6 to 8 inches above a drip pan surrounded by hot coals or with the coals pushed to the back of the grill. Brush the meat with the sauce and grill 1 hour, basting and turning as needed to cook evenly and prevent flare-ups. Test with a meat thermometer. When the internal temperature reaches 160 degrees F, the meat is thoroughly cooked but still tender and juicy. A thick roast might require 30 minutes longer.

Just before the meat is done, mix the catsup into the remaining marinade and brush over the meat. Turn and glaze the meat over the drip pan. Remove the meat to a serving platter, cover loosely with foil and let stand for 30 minutes. About 10 minutes before serving, mix the dry mustard to a smooth thin paste with water. Slice the pork roast thinly and serve the catsup sauce and mustard sauce separately or swirl the mustard into the catsup sauce.

Catsup (or Ketchup) is a popular condiment, usually made with ripened tomatoes. The basic ingredients in modern ketchup are tomatoes, vinegar, sugar, salt, allspice, cloves, and cinnamon. Onions, celery, and other vegetables are frequent additions. In the UK, Australia, South Africa, Malaysia, and New Zealand ketchup is commonly referred to as tomato sauce or simply red sauce.

To try this delicious recipe, click on the below link for detailed recipe:

http://www.vahrehvah.com/Chinese-Style+Barbecued+Pork+:1684

Chinese style barbecued pork is roasted pork strips glistening with a delicious dark, sweet, gooey glaze very flavorful and aromatic dish. Serve this pork the way the Chinese do—just a few, thin slices to accent a meal or to season other dishes. Other versions of serving as adults may enjoy this as an appetizer accompanied by hot Chinese mustard and soy sauce whereas children may wish to eat it with plum sauce or simply eat it plain. As a main course, slice pork thinly and serve only a few pieces per person.

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