Authentic Chinese Pork Recipe

Skinny Char Siu (Chinese BBQ Pork) Cooking Made Healthy

WEBApr 9, 2018 · Add the pork to a skillet with the canola oil on medium high heat and brown well, 2-3 minutes on each side. Remove the pork from the pan and add in the marinade. …

1. Add the marinade ingredients (except the cornstarch slurry) together and let marinate for 1 hour.
2. Add the pork to the egg mixture then dust lightly in flour.
3. Add the pork to a skillet with the canola oil on medium high heat and brown well, 2-3 minutes on each side.
4. Remove the pork from the pan and add in the marinade.

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Chinese Braised Ti Pang (Pork Shank The Woks of Life

WEBJan 23, 2020 · Heat 3 tablespoons of oil in a wok over medium heat. Brown the ti pang on all sides until the skin is lightly crisp and brown. This …

Rating: 5/5(13)
1. Start by gathering all the aromatics for the spice pouch. Wrap everything in cheesecloth and tie securely with kitchen string. Set aside.
2. Rinse the pork. Don’t worry if there are any bristles remaining in the skin––we’ll take care of them after the blanching step.
3. Place the pork in a medium to large pot along with 5 slices of ginger and 2 tablespoons of Shaoxing wine. Fill the pot with enough water to just cover the pork. Bring to a boil. Once boiling, cook for 1 final minute and turn off the heat.
4. Carefully drain the pork and ginger slices, and wash both the pot and the pork clean. If there are still visible bristles on the skin, now is a good time to remove them with tweezers. After the ti pang is clean, pat it very dry with a paper towel.

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Sweet and Sticky Char Siu (Chinese BBQ Pork)

WEBAug 25, 2022 · Add all the marinade to a small pot including the chunks of garlic and ginger. Cooking the glaze with the ginger and garlic will make …

1. Cut the pork shoulder into long strips, that are roughly 3 inch thick. Mine are usually sized around 3 inches wide, and 5-7 inches long.
2. Remove the meat from the marinade and let it sit for an hour in room temperature.
3. Heat up BBQ to 325F (162C)
4. Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like it to line it with foil before setting down a rack for an easier cleanup. If you don't have a rack, you can take foil and crunch them up into loose foil balls and rest the meat on that.

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