I literally couldn’t quit nibbling! If they were GREEN all the way home, then I wouldn’t have a chance to do that! If charring too quickly, cover with foil. Hubby thought i bought it from chinatown lol. Pour in 150ml boiling water with the honey and bubble for 2 mins. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. – Nagi xx. There are two things in this recipe that I do differently to traditional Char Siu to make this easier but still yield an excellent end result that tastes like store bought: Authentic Char Siu gets the red colour from a speciality ingredient called fermented red bean curds which is red. Your email address will not be published. Red food colouring to stain the pork red. Here’s what you need for the Char Siu Sauce which is used to marinade the pork – all things you can get from everyday grocery stores: I finally managed to get a Chinese barbecue shop to tell me what cut of meat they use. , just all purpose (or more light soy) (Note 1), pork scotch fillet (aka collar neck, pork neck) OR pork shoulder, Cut pork in half to make two long strips. Pork tenderloin can be dry if not cooked properly, or over cooked but the marinade in this recipe makes this pork really tender and juicy. Chang’s Crispy Noodle Salad! Line a tray with foil and place a rack on top (recommended but not critical). https://www.tasteofhome.com/recipes/chinese-style-pork-tenderloin At least 24 hours, but 48 hours is even better. This Dozer update was from when I originally published this post in 2018 – when he tore his ACL and had to go in for knee surgery followed by months of recovery – happy to report he recovered 100% perfectly! A great way to celebrate this wonky Thanksgiving. Absolulety delish on its own or in fried rice. Serve with stir fried noodles, courgettes, carrots and spring onions for a mouth-watering dinner to please everyone. Just one bite, and you’ll be thanking me profusely for making this a big-batch recipe. I think it will go down in history as the most beloved dinner at these monthly meetings! Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Not 30 minutes ago, the vet called to assure me he’s doing just fine and sent me this photo. The pork is so tender and flavorful, and the “secret sauce” elevates it to super-star status. Slow Roasted Brown Sugar Garlic Butter Pork, Spicy Joint’s Creamy Sesame Sauce Lettuce Salad. I just made your Char Siu bbq pork. Remove from heat. This past week, I made this amazing Chinese Pork Loin with Honey Garlic sauce. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Allow to rest for 10 minutes before slicing. I used tenderloin which turned out insanely good per your notes. Char Siu is simple to make, it just calls for patience to let the pork marinade to infuse with flavour and make the pork stained red! Notify me via e-mail if anyone answers my comment. Choose the type of message you'd like to post, Chinese-style pork fillet with fried rice, Magazine subscription – save 44% and get a cookbook of your choice. I will reduce the marinade before putting the pork in the oven next time so when the quicker cooking loin is ready it will be sticky and delicious for basting. Remove pork from oven. Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Tag me on Instagram at. doesn’t really matter which way you cut it, horizontal or straight down the middle (see in post for photos). ❤ Post surgery sleepy! This Char Siu Pork recipe makes quite a lot because the standard size of pork scotch fillet roasts is around 1.2 – 1.5kg/2.4-3lb. It is the key to make the pork golden brown on both sides and crispy outside. Thank you for another perfect recipe!! People cannot stop talking about it. Hi Nagi! Meat should be tender but not falling apart, like with pulled pork. Sticky, crimson red Char Siu Pork – just like you get from the Chinese Barbecue meat shops! A Pork Tenderloin Recipe With Asian BBQ Sauce. Serve with the pork and a dash more soy sauce. When frying the pork, add chicken soup to make the pork taste more aromatic and tasty. Meanwhile, pour reserved marinade in a saucepan. As for how to serve it, here’s a very typical meal set served at Chinese BBQ shops: slices of pork over rice with a side of steamed greens with sauce (this Steamed Chinese Greens with Oyster Sauce is similar), as pictured above. When I tell you that our kids literally gobbled this Chinese BBQ Pork Tenderloin up, I mean it. You just need to cook clever and get creative! Also known as Pork Neck, Pork Collar or Pork Neck Collar, this is an excellent cut of pork which is ideal for both quick cooking (such as pan seared pork chops) and slow cooking (such as this Slow Roasted Brown Sugar Garlic Butter Pork). Originally published in May 2019. We are getting a foster baby from Golden Bond Rescue on Weds. Recipe from Good Food magazine, October 2011. Place the pork and Marinade in a stain proof container or ziplock bag. Delicious pork fillet marinaded in a combination of sesame oil, honey, soy sauce, orange zest, orange juice and Chinese 5 Spice Herb & Spice Blend. While it makes the pork red, the small amount used doesn’t add any flavour. This Northern Chinese mu shu pork dish incorporating mushrooms, bamboo, and spring onions has a rich flavor due to the fact that the pork is marinated for 30 minutes in a dry sherry mixture. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. This is a Chinese BBQ Shop takeout favourite – “BBQ Pork Lunch!”, Char Siu Pork is also used in a handful of Chinese dishes, such as. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Scotch fillet and shoulder are much easier to cook with – they require longer cook time to make the meat juicy which means incredible caramelisation which is what we WANT! It’s beyond delicious! If it’s not that thick, just cut it straight down the middle, Char Siu, char siu pork, char siu sauce, Chinese BBQ Pork, I love hearing how you went with my recipes! I eat meat…just don’t like it…about 3 times a year. So happy to hear your sweet boy is doing well. Australia’s favourite salad? Hungry for more? New! It’s calls for a trip to the Asian store and you’ll have to hunt deep into the dark corners to find it. And because I have no other use for red bean curds, I started making it using red food colouring instead and found the end result was exactly the same both in flavour and visual. And look!!! https://www.recipetineats.com/chinese-barbecue-pork-char-siu This was soooo good. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Dab marinade all over, then turn. Meanwhile, make the fried rice. No trip to Chinatown is complete without taking home a container of Chinese BBQ pork. Some people also make this using pork belly but I find that too oily for my taste for this particular recipe. Remove, roll up, and cut into thin strips. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. . Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum). Required fields are marked *. Make sure to turn around the pork frequently when frying. Where there’s a will, there’s a way, and we both know I would be hooning over the Harbour Bridge, holding the steering wheel with one hand and rummaging around in the plastic carry bag with the other, blindly trying to feel my way to the barbecue pork container..