Oven Baked Char Siu Recipe

OvenBaked Char Siu Recipe (Chinese BBQ Pork)

WEBOct 22, 2018 · Set aside some reserved marinade. Step 2 Slice your pork roast into three even long strips. Step 3 Add the pork pieces to the …

Rating: 4.4/5(151)
1. In a small bowl combine Hoisin sauce, brown sugar, honey, soy sauce, dry sherry, oyster sauce, five spice, garlic and red food coloring (optional) and mix until combined.
2. Cut pork horizontally into three long flat pieces. Place in a container or ziplock bag, pour 1/2 the marinade over pork. Marinade 24-48 hours for optimal flavor.
3. Preheat oven to 350 degrees. Cover a baking sheet with foil and place a cooling rack on top. Remove pork from the marinade and place on the rack. Bake for 25 minutes. Flip the pork and cook another 25 minutes.
4. While the pork is cooking, pour the reserved marinade into a saucepan and whisk in cornstarch, and bring to a low simmer for 10 minutes to thicken.

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Cha Siu (Char Siu, Chinese BBQ Pork) Healthy Nibbles …

WEBOct 16, 2020 · Take the cha siu out of the oven and check the temperature of the pork. You want the pork to be somewhere between 155ºF to …

Rating: 5/5(16)
1. If there is a thick layer fat on the outside side of the piece of pork shoulder, trim that off. Next, if your piece of pork shoulder comes on the bone, slice the meat from the bone. You’ll likely end up with several pieces of pork that are not uniform in shape. If you have one large piece of meat that is wider than 4 inches, slice that in half. Also, the pork shouldn’t be much thicker than 1 1/2 inches.
2. In a bowl, mix the soy sauce, dark soy sauce, sugar, hoisin sauce, rice cooking wine, paprika, and salt. Pour the marinade over the pork.
3. Preheat the oven to 350ºF. Position an oven rack into the center position.

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Easy Chinese Char Siu BBQ Pork (Oven or PanRoasted) …

WEBSep 14, 2016 · Oven method: Preheat your oven to 375 F (190 C) for conventional oven. If you use convection oven, lower the temperature …

Rating: 5/5(11)
1. Combine the sauce ingredients in a bowl. Place in a small saucepan and cook until the sugar is melted and the sauce is slightly thickened. Have a taste. It should be more sweet than savory. Add more brown sugar if needed
2. Trim off any visible excess fat from the pork. Don't trim all as you want a little bit of that. But I don't like the pork to be too fatty either. Cut the pork vertically into 5-6 long strips, about 2 to 3 inches in width is ideal
3. Place all the ingredients for the marinade in a large ziplock bag (or 2-3 bags if necessary), big enough to place the pork in. Place the strips of pork in. Push out any air and seal. Marinade for at least 24 hours, but no longer than that
4. Preheat a pan and then add cooking oil. Place the strips of pork on the pan. Let them sear about 2-3 minutes on each side

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