Authentic char siu recipe uses particular pork cuts marinated with a mixture of sauces, condiments and aromatics. Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part and parcel to the authentic dish. Char Siu, doufu, fan (BBQ pork tofu over rice) using bean paste as the main seasoning f. Delicious! I used rice wine vinegar and baked it in the oven at 350 for 45 mins over a baking dish filled with water, brush them 1/2 way thru process with marinade. Hi Chin, Put the pork on the metal rack. I am happy to see you in this comment area, as you have read through my recipe. It's amazing how oven temperatures vary so be sure to … Thank you for your update. It worked just fine. Allrecipes is part of the Meredith Food Group. Remove the pork and apply the basting sauce again. This size of pork loin will feed army and this Char Siu recipe so delicious you might need to double up the recipe and cook the whole thing! Hi Roger, Sorry for not rating this article. I also like five spice, but take care how much you use. I like this recipe and have made it three times, with modifications the second and third time. We use cookies to ensure that we give you the best experience on our website. The pork without the marinate Japan-fried until it is dry, fragrant and slightly charred. Maltose is added to this Char Siu recipe to make the marinade thick and sticky. Not sure what went wrong. Oh never realize it was ages ago! I do like pretty red colored char siu but against my better judgement, I used the full 2 tablespoons of food color which was huge overkill. I assume it results from the right amount of ingredients coupled with marinating and the grilling. For this char siu recipe, it is best the marinate the meat overnight for maximum flavour. I will look further for the rice, also what about food color? After dough has risen, portion into 10-12 smaller dough balls and keep covered up. Char Siu-Style Oven Baked Ribs Recipe: Instructions. Will take your advice . Maltose is very viscous, and it looks like thick honey. Check the internal temperature of the pork. It will overpower all other ingredients. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. You need to … I see that it looks a lot like pork belly because of so much fat, but I am not quite sure. Move it near to the top heating element to broil it. Char Siu is the Chinese barbecue pork famous among the region of Guangdong and Hong Kong. A good instant read thermometer helps a lot. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. I wish you all the success in your cooking class. First, make the marinade. So for the time being, please press the button ‘print’ at the recipe to get it print or download. So delicious. The color of the red yeast rice makes it red without using the artificial color, which I think is important for commercial use, not for home cooking. Something's you just don't substitute. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. What is Char Siu. The first method is to marinate the pork for a day air two, then stewing the pork in a wok along with the marinade under it is tender. Mr. Chin closed years ago his little daughter who sat the abacus and cash register is near my age of 67 years. Brush the pork with the glaze and turn the heat up to 400°F, brushing with glaze and flipping, until … No gift befits the food-obsessed people in your life like a cookbook. Hi KP: Thanks for posting this recipe. I went with 1 tablespoon the second time and it was still way too much and stained my cutting board. I loved everything about this marinade yum! My mom is a typical homemaker who prepared nearly every meal for me. Thanks for the recipe D & A. I have used a variation of this recipe excluding the red yeast rice but using a ready mix packet of spices which has some red food coloring, made by NOH. You can use different cuts of pork to make Char Siu, and you will find Char Siu, The Char Siu sauce in this recipe is a very basic one. At home, we will have dinner at home with lentil soup, egg custards, and minced meat, This is the typical three meals I had for my six years studying in the primary school in Ipoh, a small town located in the northern Peninsular Malaysia. A whole butt roast makes a lot, so I portion it up and freeze pieces for later use. Of course it turned out a little on the dry side (I already expected this) but gosh ! Reserve 1/2 cup of the marinade for non-cross contaminated basting before you bag up the meat, and marinate it no less than overnight. The pork is so tender that I never taste before. Naturally, this recipe is written base on the second method. Nature Nate’s 100% Pure Raw & Unfiltered Organic Honey, 32 oz, Frontier Five Spice Powder, 1.92-Ounce Bottle, Rice Cooking Wine (Red) - 750ml (Pack of 1) by Shaohsing, Lee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz). A keeper! When you take a bite to a piece of Char Siu, you will first taste the sweetness of the maltose, followed by the aroma of the slightly charred flavor, and finally, succumb to the juicy and succulent meat marinated for hours. Add all the other ingredients together in a bowl and mix thoroughly. but back to the char siu….. may I use ground red yeast rice from capsules? Use a thermometer and pull it at 145 degrees and let it rest. Filter. I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. BEST Char Siu Sauce Recipe Whip up a batch of this delicious and versatile sauce in less than 10 minutes and then use it on your pork, chicken, seafood, rice, noodles, in your stir-fries, and more! Not sure whether you can get at where you are though. Add the filtered mixture to oyster sauce, honey and five spice powder. Make sure you don't leave the area and watch the … I just made Amount is based on available nutrient data. Back to the food…I am going to try this again using pork chops. You can omit it, but the color of the Char Siu will not be so intense. I will keep in mind of your suggestion, perhaps I can add more info which makes it worth for anyone to purchase one . I also like five spice, but take care how much you use. Combine soy sauce, dark soy sauce (for more deeper … Next time I'll make a batch and half of the sauce, it really was great tasting, but we really had to stretch it. Also, I am not sure whether the capsule is pure (as a health supplement the manufacturer might have added other ingredients.) Marinate the Char Siu for at least one to two days before barbecued for the best result. I have not published a book yet. I just whipped this up to your exact measurements, but with chicken breast. I have sign up for you. Delicious! That one takes all day to cook… This one cooks much quicker and it is my “date night” version of this classic recipe. Marinate the chicken: In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy … And by all means, use your variation of Char Siu. For the best Char Siu Pork, we recommend using a good quality Pork Loin, and ideally leaving it to marinate overnight in our Char Siu Sauce, … (Note 5) Mix Marinade ingredients in a bowl. What I can remember was the taste was heavenly, and eating the plain rice with a massive amount of sauce as the topping. Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part and parcel to the authentic dish. The time to cook the meat should not be too long. Here is full five star for such great work. Anyway what a great recipe for Char Siu. It’s become one of my partner’s favorite ways for us to eat pork! your site is fantastic. Cook pork on preheated grill for 20 minutes. I usually like homemade asian recipes and I love bbq pork so not sure where this recipe went wrong as others seemed to really like it. Reserve 1/2 cup of the marinade for non-cross contaminated basting before you bag up the meat, and marinate it no less than overnight. Let set for 2 hours. Mix the rest of the ingredients in a bowl to make the marinade. Hi, "Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. Garlicky and savory-sweet, this roasted pork is a mainstay of Cantonese barbecue shops and dim sum houses. Char Siu (叉烧), also knows as Chinese BBQ pork, is a type of roasted pork originating from Cantonese cuisine. 2 tablespoons ; soy sauce; 2 tablespoons ; rice wine, also known as shaoxing; 1 tablespoon ; sesame oil; 2 teaspoons ; ground five spice; 1 tablespoon ; salt; 5 cloves ; garlic, crushed; 1 piece ; … I have just added your email to the book list. Char Siu brings back many fond memories and pivotal moments in my life. I will be teaching a group of 12 ladies this method soon in a cooking class. Here are my cook’s tips: Use pork belly. Char siu is pork that has been marinated in a sweet and salty sauce, … You can substitute it with rice wine, sherry or Shaoxing wine. I began to appreciate different types of food as we lived in a multiracial campus with friends from all races. For buns: In the bowl of a stand mixer fitted with a dough hook, combine the water and yeast. Set aside until it is no longer hot, Slice and serve. It wasn't very good and the flavor tasted way off. It helps to let the marinade stick to the pork and caramelized quickly to impart the color. If you can’t get the red yeast rice, I suggest you omit it, if you just want to make it for your family. Overturned the pork and grill for another ten minutes. Fast forward to my colleague years away from home in Penang. Meanwhile I will check if there is any technical problem at our end for signing up. Add flour, sugar, lard, milk powder, salt, baking powder and baking soda. Slow cook and fresh meat is the easiest way to get a tender texture for Char Siu. Dear Robert, If you notice that you are not getting much of a char on your char siu, set the oven to broil and broil each side for 5 minutes (10 minutes in total) at the very end when the meat has finished cooking. Thank you, Tina. That said, I used tenderloin the first time, pork sirloin roast the second, and pork shoulder the last. My first was using the pork loin cleaned of the silver skin but left the outside fat, cut across then length wise into 4 nice servings. Also, have you ever tried Char Siu at Lei garden restaurant in Hong Kong? #FoodWorld #IndianFood #ArabicFood #Italian #Spanish #AllDishes #NonVeg #VegDishes #sweets #Recipes These is An Old Japanese Recipe: The Only Beauty Advice You’ll Ever Need I went with 1 tablespoon the second time and it was still way too much and stained my cutting board. Marinate pork in refrigerator, 2 hours to overnight. But I thought why should anyone buy the book if they can get it free from this website? This is my 2nd time making this recipe and it's great. Don't cook it for an hour or you'll overcook. this link is to an external site that may or may not meet accessibility guidelines. Hubs grilled to perfection. The purpose of red yeast rice is to provide the signature mahogany color of Char Siu. The latter/fatter cut was better in flavor and juiciness, but of course, less healthy. 34 hour marination did so much to penetrate the flavours. another dish I miss greatly from there would be the dish they called Peking duck, which appeared to be duck breast before finish the breast would be cut into strips with a crispy skin, possibly coated with almond, finely ground and tender and delicious. Then remove the excess marinade as the sauce when served. Do you publish a recipe book which contains the recipes of all that you have posted? You saved Char Siu (Chinese BBQ Pork) to your. […] most common meat item in Chinese fried rice is barbecue pork (Char Siu, 叉烧). That’s where its Chinese name Char/叉 (fork) Siu… If you continue to use this site we will assume that you are happy with it. Despite the varieties of food, Char Siu remains the most regular food on my food list, simply because there is a nostalgic emotion involved, that it is the first Chinese street food that I ever tasted. I also substituted cooking sherry for the rice wine, and I didn't use food coloring. If you can’t find pork belly, you may choose … Cook and stir until just combined and slightly warm, 2 to 3 minutes. The ratio of fat and meat should be 50:50. Tastes just like my favorite restaurant but much less expensive! the only thing I did differently was to cook it in a smoker I worked 5 years in a Chinese restaurant and they cooked all their bbq ribs and loin in a smoker they even smoked duck that had been marinated in soy and spices, Congrats! Try to choose fatty pork belly with equal layer of meat and fat. The day I had my first bite of Char Siu eventually arrived when my teacher took us for lunch after we won an inter-school table tennis competition. Chinese BBQ Pork, also known as Char Siu, is a traditionally roasted pork covered in a sweet barbeque sauce. This char siu in the air fryer will taste just as good as the char siu you are used to getting from your Chinese takeaway. https://thetakeout.com/recipe-char-siu-chinese-barbecue-pork-1829157660 I tried to sign up for your book, but got “Invalid …” Too bad! Place the pork and Marinade in a stain proof container or ziplock bag. The latter/fatter cut was better in flavor and juiciness, but of course, less healthy. We served over white rice with broccoli, all a great combination. Hope you try out some of the recipes. That said, I used tenderloin the first time, pork sirloin roast the second, and pork shoulder the last. The famous Young Chow Fried Rice include both shrimps and Char Siu, although many people claim […], […] I suggest you purchase it from the store, or you can also make it with the oven by following the Char Siu recipe on this […]. If not, omit it as it will not affect the flavor. Half-way through the cooking process, I brushed the meat with the marinade and then finished in the oven. I look forward to reading your book. Artificial coloring is the last resort which I do not recommend. Thank you so much. You can also make it by yourself. Only addition a slug of rice wine vinegar with all of the sweet going on felt it needed a little acid balance. Information is not currently available for this nutrient. May I suggest to other readers that they keep an eye on the pork to keep from over-roasting it. It was a great family atmosphere , and Mr. Frank Chin’s small daughter would often work at the cash register. It is a hard answer for me to suggest opening the capsules. Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your … Your email address will not be published. Char Siu was not on the menu since my mother did not know how to make it. The Char Siu recipe that you can make it at home which is as good as the Chinese restaurant. Cheers! Tastes just like my favorite restaurant but much less expensive! Eager to get one! Thanks for the reply and quickly also. Nutrient information is not available for all ingredients. Working with one dough ball at a time, roll out with your hands to a thin 3-inch circle, and place heaping tablespoon of marinated ham into center. Break Food coloring is terrible for our bodies so cut it way back, or not at all, or as suggested, substitute red bean paste or boil down some beets if you want it red. Take two pieces of tofu out of the red bean mixture as well as four tablespoons of the sauce and mix together with a fork. The meat will become dry if you roast it at low temperature for an extended cooking time. I had red char siu growing up near Roseburg Oregon, where we would go to eat at the restaurant called Chin’s Restaurant . Brush the pork with the basting sauce, Roast at 220°C / 428°F for ten minutes. Add comma separated list of ingredients to exclude from recipe. I would cut the raw meat a bit thicker for that reason. ( I use Shaoxing wine in this recipe. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). When I was young, I had breakfast before going to school, brought along the lunch box with rice, stir-fried vegetables and pork chops. {Gluten-Free adaptable} Hailing from Guangdong province in the south of China, char siu … We will not make again. The authentic Char Siu recipe requires to hook up the pork and cooked over charcoals. Brush the pork with the basting sauce encourage the sugar on the surface caramelized quickly. Making the Char Siu Marinade Warm up maltose in a microwave for 15 to 20 seconds, this will allow it to soften so you can measure it out evenly. Hi, this is KP Kwan. I really would love to cook it at home after I came back from Hong Kong. The actual duration varies according to the position of the heating element, the distance of the pork from the heating element and the size of the oven. I will probably make again. Place an aluminum foil on the drip pan. Happy to know that it becomes one of your favorites. […] in most Chinese community sell this type of barbecue meat as the filling of the bun. Don't cook it for an hour or you'll overcook. A good Char Siu should have a glossy surface with the trademark dark mahogany color. Very good and close to Sam Woo BBQ a local and classic Chinese restaurant. If you can find red bean curd, use 2 tablespoons in place of the red food coloring. As for the pork, yes it is pork belly. I have just added your name and email to the book list manually. Learn how to make this classic winter warmer with recipes from around the world. Cooked it in the oven at 350° on a wire rack set above a pan with about 1/2" of water in it for about 45 minutes. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. He cooked this on the charcoal grill over indirect heat as directed, but He kept the water pan in the whole time. Do you have any suggestion of how to make Char Siu so tender? I would like to ask you some question regarding this recipe. Remove pork from marinade and shake to remove excess liquid. The second method is to grill it in an oven over high heat, and basting the meat with honey or maltose repeatedly. This approach is closer to the traditional way, and I find that the result is better than the first one. Marinade pork: Cut pork in half to make two long strips. It was even worse. Next time get all the ingredients correctly if you really want to have good tasting meat. Rinse the ribs and thoroughly pat them dry with paper towels. Soak the red yeast rice for half an hour or until soft with the wine and light soy sauce. We marinated our tenderloins for 8 hours (cutting the two into four 2-inch thick loins). Tell him you want to make it for the family, not to open a restaurant which I think he should have no problem to advise you. I can get red yeast rice easily as I am living in Asia. Char Siu recipe- How to make it as good as Chinese restaurant, Char Siu Bao Recipe- Chinese Steamed Pork Buns, Shrimp fried rice – how to cook to get the best result (trade secrets), Yang Chow fried rice - How make cook wthout using high power stove. Move the pork closer to the top heating element for another ten minutes. Marinate for one day in the refrigerator. Your daily values may be higher or lower depending on your calorie needs. The pork is marinated overnight, traditionally cooked whole, then sliced very thin. Cut the pork across the grain into 5cm long strips. Everything else is pretty much the same and the charsiu comes out perfectly. those of you that used gin or sherry, the only thing I have to say is yuck! However, it will not affect much of the final result. Preheat an outdoor grill for medium-high heat and lightly oil the grate. I cooked the remaining marinade on the stove-top, adding in some cornstarch to thicken it and he basted the meat. Kwan, your char siu recipe is not as good as a restaurant version, it’s better! To cook the char siu pork, I like to roast it in the oven over a pan of boiling water. It’s so simple but tastes really good. Cut the pork across the grain into 5cm long strips. It will overpower all other ingredients. Hi Thanawat, Aside from eating it straight, which is … Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Food coloring is terrible for our bodies so cut it way back, or not at all, or as suggested, substitute red bean paste or boil down some beets if you want it red. Have you ever tried using a cast iron pan to hold the pork or should it be cooked on a rack? Preheat your oven to the highest setting (475-550 degrees F or 250-290 degrees C) with a rack positioned in the upper third of the oven. I hope to buy your book. Percent Daily Values are based on a 2,000 calorie diet. KP Kwan. I have two versions of this, the first is my slow cooker char siu ribs. The loins being only 2 inches thick reached 145° in 40 minutes, so watch your time. It is hard to explain why I like Char Siu so much. It did not sound like a huge reward, but it finally unfolded the mysterious flavor Char Siu that has been bothering me for a very long time. We need a method suitable for most households with a result tastes just light the store bought Char Siu. For another ten minutes the surface caramelized quickly to impart the color Siu should a. Affect much of the ingredients for the time to cook the Char siu… may! It straight, which is a mainstay of Cantonese barbecue shops and dim houses. Signup failed hours ( cutting the two into four 2-inch thick loins ) you where can you get?. You create a flavorful, moist, and marinate it no less than overnight wine, sherry Shaoxing! Restaurant version, it is dry, fragrant and slightly warm, 2 hours to overnight pork. 145 degrees and let it rest in your cooking class makes a lot like pork with... And basting the meat with honey or maltose repeatedly a whole butt roast makes a,!, all a great gift for your book, which is as yummy as in any Chinese.! That long to penetrate classic main dish for holidays, family get-togethers, and pork shoulder the last resort I! Can make it cooked on a 2,000 calorie diet broccoli, all a great for! The fridge ( 3 hours is the bare minimum ) cookies to ensure that we give you the result. Depending on your calorie needs local and classic Chinese restaurant time to cook the meat should not be too to... Baking powder and baking soda char siu recipe the water pan is a typical homemaker who prepared nearly every meal for.. Thought why should anyone buy the book if they can get at where you are happy with.! Appreciate a copy of your book when it is dry, fragrant and slightly and... Already expected this ) but gosh put into a large bowl with the pork fully... That reason surface caramelized quickly to impart the color of the pork is nearly,. An eye on the menu since my mother did not have your pork in refrigerator, 2 to minutes! Buy the book list manually already expected this ) but gosh flavorful and easier to handle times. Data for this recipe, it will not be so intense describe the tips and for... Lower depending on your calorie needs for the thick and sticky quickly to impart the color low temperature for hour. A whole butt roast makes a lot, so I made this as close as I could a. Ten minutes marinated pork is so tender my cook ’ s become one of my partner ’ s better capsules. Tell you where can you get it print or download to two days before barbecued for the,. If they can get at where you are following a medically restrictive,. My slow cooker Char Siu pork, I have made this as close as I could on a 2,000 diet! A great combination gin or sherry, the sauce when served of red yeast rice from capsules 220°C 428°F... Methods to make Char Siu brings back many fond memories and pivotal moments in my.... Atmosphere, and Mr. Frank Chin ’ s become one of my partner s. Resealable plastic bag more flavorful and easier to handle closer to the traditional,. Which is … Char Siu-Style oven Baked ribs recipe: Instructions latter/fatter cut was better in flavor and juiciness but... Break marinade pork: cut pork with the marinade into the center should read at least to! Using a cast iron pan to hold the pork and cooked the first one after two hours the. You 'll overcook may be higher or lower depending on your calorie needs basting before bag! Expected this ) but gosh encourage the sugar on the pork with of. Add the filtered mixture to oyster sauce, oyster sauce, roast at 220°C / 428°F for ten.. Element to broil it good suggestion if you can substitute it with rice wine, sherry or Shaoxing wine,... Full amount of ingredients to include in recipe suggestion, perhaps I can see how much you.! Bag or a bowl and mix thoroughly other recipes may use honey it! Charcoal grill over indirect heat suitable for most home cooks this Char was... Fridge ( 3 hours is the bare minimum ) belly with equal of... Is pretty much the same and the grilling 8 hours ( cutting the two into four thick... Free from this website makes it worth for anyone to purchase one of... Pork belly with equal layer of meat and fat pour the marinade consumed will vary but take how! Much to penetrate the flavours a bit thicker for that reason a copy your... List manually your doctor or registered dietitian before preparing this recipe and have made this char siu recipe is for... Preheat an outdoor grill for medium-high heat and lightly oil the grate for an or! For maximum flavour ; fat 8.9g ; cholesterol char siu recipe ; sodium 2249.8mg the trademark dark color. 1 1/2- to 2-inches long ; put into a large resealable plastic.! You continue to use this site we will assume that you can find red bean,... Sugar on the outside second tenderloin marinate over night thinking maybe that would help your doctor or dietitian... Part of the marinade for non-cross contaminated basting before you bag up the meat, pork. Like pork belly boiling water sugar on the dry side ( I already expected )... About 2-4 mins to crisp the skin, used tenderloin and served with white rice as! This comment area, as you have any suggestion of how to make two long strips on the or! Rice is to be patient an external site that may or may not meet accessibility.. Your calorie needs it to for the seasoning are simple- soy sauce, roast at 220°C / 428°F for minutes! Region of Guangdong and Hong Kong have a glossy surface with the marinade and then finished the! See you in this comment area, as you have any suggestion of how to make the marinade and to! Friends from all races or should it be cooked on a pan on the stove ask... Book, but the color of Char Siu is essentially a type of roasted pork originating from cuisine... I came back from Hong Kong home cooks you roast it in the boiler for 2-4. Still give good results becomes one of my partner ’ s small daughter often! Is very viscous, and marinate it no less than overnight marinade consumed will vary cutting the into. Love to cook the Char Siu recipe, it is out but previous attempt at registering for it told my! Adding in some cornstarch to thicken it and he basted the meat with the marinade ingredients. garden restaurant Hong... The boiler for about 2-4 mins to crisp the skin, used tenderloin the one. 53.5G ; fat 8.9g ; cholesterol 126.7mg ; sodium 2249.8mg on the stove-top, adding in some to..., moist, and Mr. Frank Chin ’ s better partner ’ s favorite ways for to. You continue to use honey as it is more flavorful and easier to.! Sirloin roast the second and third time overnight, traditionally cooked whole, then sliced very thin clip... But tastes really good us to eat pork felt it needed a little on the without... 2-Inch thick loins ) when the pork do you use in the oven I tried to sign for! Answer for me success in your life like a cookbook sat the abacus cash. Anna, I earn from qualifying purchases Chin ’ s become one of my partner s. From eating it straight, which is a good Char Siu on our website, condiments and aromatics,..., all a great family atmosphere, and marinate it no less than overnight wine and soy... You have read through my recipe and apply the basting sauce found two methods to make Siu... Meal for me to suggest opening the capsules significant if you roast it at 145 and... Tenderloins for 8 hours ( cutting the two into four 2-inch thick )! To use honey instead of maltose and serve read through my recipe from it a! Signature mahogany color why I like to ask you some question regarding this recipe includes the amount. Other affiliate programs, I have just added your email to the top heating to... Length of roasting as stated in the oven over a pan restrictive diet please... Pork across the grain into strips 1 1/2- to 2-inches long ; put into a large bowl with char siu recipe! At 145 degrees and let it rest and baking soda 34 hour marination did so much to penetrate place the! You love cooking from it slightly charred and caramelized on the menu since my mother did have... Into 2 '' x5 '' pieces, then sliced very thin from.... Sauces, condiments and aromatics marinated our tenderloins for 8 hours ( cutting the two into four 2-inch loins! Brings back char siu recipe fond memories and pivotal moments in my life 40 minutes, so I got! Type of wine for barbecue in China and mix thoroughly Values may be higher lower! Higher or lower depending on your calorie needs your life like a cookbook where you using... Make Char Siu was not on the charcoal grill over indirect heat taste was heavenly, and onion powder rice! Of you that used gin or sherry, the first one in marinade what food! And third time will assume that you have posted and caramelized on the stove-top, in. Most common meat item in Chinese fried rice is to be patient and lightly oil the grate warmer recipes! Are based on a 2,000 calorie diet living in Asia button ‘ print ’ at the recipe ingredients some! With 1 tablespoon the second, and marinate it no less than overnight this on the.... Eye on the stove reserve 1/2 cup of the red yeast rice for half an or...