Today I would like to share with you this Chinese BBQ pork that is very common in our house. Although this is a little time-consuming to cook, the ingredients are simple and easy to operate. In addition, there are several different ways to eat it, whether it is served with rice or noodles. After adding on a fried egg will become a delicious meal. The most important thing is that it can also be frozen and stored as meal preparation. When you want to eat it, you can steam or frying. It is a very convenient recipe for people who have no time to cook when life has a busy schedule.
Pork Selection and Handling
I like to use pork shoulder to make Char Siu because it distributes the fat more evenly and doesn’t taste as greasy. Friends who like more fat can also use pork belly or a mixture of the two. First, wash the pork you just bought, and then use a kitchen towel to dry up the excess water on the surface. Then place on a steaming rack, leaving a small plate space in the middle for the charcoal and garlic.
The smoking step is recommended to be done outdoors, or you can turn on the range hood. Otherwise, there will be a strong smoky smell left in the house. Prepare a small piece of charcoal and put it on the stove to burn it. After the charcoal is reddened, you can put the pork into the pot. Then put a small ceramic dish in the middle to hold the charcoal, I like to put a piece of garlic on the charcoal to add a little garlic aroma. (Stir-frying with smoked garlic is also very fragrant) Pour the cooking oil on the charcoal, and close the lid in time after pouring the oil. Smoke the pork for about 10 minutes. If you like a heavier taste, you can smoke it for a longer time or repeat the smoke one more time.
After smoking, I used to freeze the meat for about 5 hours. Putting the meat flat and letting it cool evenly can also shorten the freezing time. The pork will be better cut into small pieces when it is hard. Compared with unfrozen pork, it is easier to move when cutting and more difficult to cut into small pieces. If you have a good cutting skill or want to save some time, you can cut the pork into small pieces without refreezing.
Ingredients and Seasoning
I personally love the taste of coriander so I added it. You can omit it if you don’t like it. The same with capsicum, it’s optional. The most important thing is that you are having fun with cooking. The seasoning is convenient if you don’t like the taste of brown sugar, you can also use honey instead, the taste will be sweeter. As for the amount, you can adjust it according to your personal taste.
I also added red yeast rice powder to give the Char Siu a beautiful red color, it releases amylopectin during cooking and can make the sauce thicker, so open the lid and stir occasionally to avoid burning at the bottom. Similarly, if you don’t have or don’t like red yeast rice powder, you can also use dark soy sauce instead. If you don’t use red yeast rice powder, you should add some cornstarch to thicken it at the end of the cooking.
When the Chinese barbecued pork is simmered until the soup becomes thick, you can temporarily turn off the heat. The juicy Char Siew is suitable for rice or noodles. You can scoop up a portion of the char siew with the sauce and freeze it for storage. You can heat it up when you want to eat it. If the leftovers are to be used as bread fillings, then turn on the fire and fry the excess water. If the filling is too watery, it will be difficult to wrap.
It’s hard to find people selling Char Siu buns here where I live. If I want to eat it, I have to make it myself. I used the no-knead sandwich bread recipe I shared earlier. The freshly bake Char Siu buns are fragrant, and the bread is soft and tasty.
If you like the Chinese BBQ pork sauce recipe we share, please share it with your relatives and friends~ I wish you a happy life!
Char Siu (Filings Type)
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- 600 g Pork Shoulder or Pork Belly
- 2 Shallots
- 0.5 pc Capsicum
- 4 stalks Coriander
- 2 tbsp Cooking Oil
- 0.5 pc Red Bean Curd
- 4 tbsp Red Yeast Rice Powder
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 5 tbsp Brown Sugar
- 2 tbsp Chinese Rose Wine
- Wash the pork and dry the excess water with kitchen towels put it on the steaming rack, and then put it into the pot.
- Put the charcoal in a pot after it is red, pour cooking oil on the charcoal, and then cover the pot.
- The smoked pork can be cut directly into small pieces or frozen for about 5 hours before cutting. The frozen pork will be easier to cut.
- Heat oil in a hot wok, fry the chopped shallots and capsicum until the shallots are translucent and fragrant then add the coriander and pork, stir fry until slightly charred before adding the seasonings.
- Pour water into a pot and add it to cover the pork, bring to a boil then turn to medium heat and simmer for about 40 minutes.
- If you want to eat it with noodles or rice, turn off the heat while there is more sauce. Otherwise, if you want to use it as a filling, fry the excess water.
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