![]() Origins of Char SiuĬhar Siu is generally referred to Chinese BBQ, in the US. ![]() This Chinese BBQ pork recipe is easy as it is delicious. ![]() It’s finger licking good especially when used to marinade pork and slow cooked in the oven. My mouth is watering right now just thinking about it).This gluten free Char Siu Sauce is sticky, sweet, savory, salty and of course, red. You can also slice up the pork and place it on your favorite type of buns and use it in Pork Banh Mi Sandwiches (it is so stinkin’ good. You can also serve it with your favorite Asian noodles. It will make all the difference in the world. Make it with our Restaurant Style Fried Rice and substitute the Chinese BBQ pork for the ham. I promise it will make the best fried rice you have ever eaten. You can dice it into smaller pieces and serve in fried rice (this is what I like to do if we have any left over). Such a Versatile MealĪs mentioned above, you can serve Char Siu as an appetizer, side dish, or even main dish (with hot mustard - oh my gosh I love hot mustard) but you can also serve it a few other ways. Let the pork rest on a rack and baste with the leftover drippings from the pan. Just don’t let the internal temp get above 160 before removing it from the grill or baking pan or you will have dry pork and you will be sad. If you want the pork a little more done, feel free to simmer it longer in the oven (only if you must). Honestly, medium rare will look pretty much the same on the inside as medium-well, which is why judging by internal temperature is even more important in this recipe. Pork isn’t like beef where you can see the doneness. By the time you start eating it will be closer to a true medium. This is crucial, even if you aren’t a “medium-rare” meat kind of person. Wrapping it in foil for a few minutes will actually allow the internal temperature to increase a little more. I pulled the pork off of the pellet grill at 147-degrees and it was perfect. The National Pork Board (yes, that is a real thing) recommends cooking pork such as tenderloin, to an internal temperature of at least 145-degrees (this is medium-rare temperature). Use a meat thermometer to measure internal temperature. Another thing to keep in mind if you want your pork to be nice and tender is to go by internal temperature, NOT cooking time. The trick to getting this perfect is smoking the pork, however, if you don’t have access to a smoker or pellet grill, I have offered some alternative methods of cooking in with the recipe. It blew my favorite Chinese place’s pork out of the water and that is saying something because I used to REALLY love their pork. I am not even kidding when I say it was by far the best Char Siu pork I have eaten. I did a high smoke until it reached JUST the right internal temperature, wrapped it in foil for a few minutes, and tried a slice. Red food coloring – just a couple drops of red food colouring gives this recipe that beautiful red color that Chinese BBQ pork is known for.Īfter getting my Camp Chef Pellet Grill, I decided it was time to attempt this Chinese BBQ pork at home.Garlic – mince about four cloves or four tsp.It can be found in the spice section or the Asian section of your grocery store. Chinese five-spice spice powder – this is optional, but adds extra flavour.Hoisin sauce – this sauce has a honey, brown sugar flavor with savory ingredients that give such depth to this recipe.Soy sauce – low sodium soy sauce or regular.Chicken broth – if you want to keep sodium down, use a low-sodium broth.Yoshidas for this recipe but any of your favorite bottled sauce will work great ![]()
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