Chinese Bbq Pork Grill Recipe

Char Siu (Chinese BBQ Pork) The Woks of Life

WEBApr 27, 2019 · Combine the sugar, salt, Chinese five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food …

Rating: 5/5(623)
1. Cut the pork into long strips or chunks about 2 to 3 inches thick. Don’t trim any excess fat, as it will render off and add flavor.
2. Combine the sugar, salt, 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. the BBQ sauce).
3. Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
4. Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven. (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). 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. 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). Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.

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Char Siu Pork (Chinese BBQ Pork) RecipeTin Eats

WEBNov 1, 2020 · Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too …

Rating: 5/5(297)
1. Cut pork in half to make two long strips. (Note 5)
2. Preheat oven to 160C/320F.

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BBQ Char Siu Roast Pork on the Grill The Woks of Life

WEBJul 1, 2015 · Place the pork into a gallon zip top bag, and pour the marinade mix in. Seal the bag and work the marinade into the meat until …

1. Cut the pork into long 1 1/2 to 2-inch thick pieces. There is a technique to cutting pork that I learned from my father. First, find where the meat has the fat and the membrane between the muscle, and use a sharp knife to cut and separate them. My father always said that if you look at the pork closely, it will show you how it wants to be cut by following the muscle membrane lines. This is a brilliant way to do it, because you end up with the fat and the tougher membrane on the outside, protecting the tender meat and keeping it juicy on the grill. The marinade and heat also break down this membrane, so it won’t be tough at all.
2. Once you have your pieces of meat separated, you can decide if they need to be cut further into manageable pieces since grilling involves more handling and moving/turning of the meat than roasting in the oven. You will most likely have to butterfly the thicker pieces of the meat to get the desired thickness. Always start where the meat starts to be thicker; cut towards and into the thickest part, stop 1½ inches from the end and butterfly the meat. This method for breaking down the pork also applies to roasting Chinese BBQ pork in the oven. I included some pictures and details since we got quite a few questions after posting the oven-roasted version.
3. Mix all of the marinade ingredients in a bowl and mix well. Place the pork into a gallon zip top bag, and pour the marinade mix in. Seal the bag and work the marinade into the meat until every piece is evenly coated. Refrigerate overnight.
4. The next day, place the pork on a plate, making sure to shake off the excess marinade in the bag. Too much marinade left on the meat will increase the chances of burning your pork. Pour the rest of the marinade into a bowl and add the rest of the basting ingredients; get your basting brush ready.

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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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