Making your own Char Siew / Char Siu (Chinese BBQ Pork) is much easier than you think, no oven is needed, what you need is a good quality non-stick pan. This recipe uses red yeast rice powder as natural red coloring and simple ingredients as marinade.
Pair our it with siew yoke (roasted pork) to get a perfect combo and a filling meal.
What is Char Siew (Chinese BBQ Pork)?
Char siew is a Cantonese barbecue dish popular in Southern China and Hong Kong. It consists of strips of barbecued pork that have been marinated and roasted over a flame. The meat is then coated with a sauce made from soy sauce, honey, and other ingredients such as five-spice powder, chicken stock, hoisin sauce, ginger, garlic, and pepper.
In Southeast Asia, char siew is usually eaten with rice or noodles, sometimes it will be served with steamed white rice and veggies. It can also be served alongside other dishes such as lor bak, steamed dumplings, and chicken rice.
CHINESE VERSION: 用不沾锅制作叉烧 (无需烤炉, 无人造色素)
Making Char Siew (Chinese BBQ Pork) with Non-Stick Pan| MyKitchen101en
Yields: about 700 g
Ingredients:
- 1 kg skinless pork belly (cut into thick strips, cleaned)
- 2 tsps Shao Hsing Hua Tiao wine
- 1 tbsp cooking oil
- 150 g plain water
Ingredients for marinade:
- 135 g sugar
- 2 tsps red yeast rice powder* (as natural red colouring)
- 40 g (2 tbsps) oyster sauce
- 25 g (4 tsps) light soy sauce
- 2 tbsps plain water
Instructions:
1 Combine ingredients for marinade in a sauce pot, cook until sugar has dissolved. Set aside to cool completely. (Reminder: *Red yeast rice is available at Chinese Medicine shop. Grind red yeast rice into fine powder using dry mill grinder and sift through before using. Keep unused portion refrigerated for storage.)
2 Dry cleaned pork belly strips with kitchen towels.
3 Pierce pork belly strips with holes using a fork.
4 Add in Shao Hsing Hua Tiao wine, rub into pork strips. (Reminder: The purpose of adding wine is to remove the unpleasant smell of pork.)
5 Add in cooled marinade, coat each pork strip well with the marinade.
6 Keep refrigerated to marinate for at least 3 hours. (Reminder: Turn the pork in between marinating.)
7 Preheat 1 tbsp of cooking oil in non-stick frying pan, add in marinated pork strips, fry until outer layers are cooked. Add in the remaining marinade and 150 g of water, bring to the boil, then reduce to medium-low heat, cover and cook for 30 minutes.
8 After 30 minutes, turn the pork strips over, continue to cook over medium-low heat for another 30 minutes, or until the meat is tender.
9 Remove tender pork from pan, pour sauce into a bowl. Return pork to the pan, add in sauce gradually, fry over medium heat until lightly charred.
10 Remove Char Siew, drain off excess fat from pan. Pour remaining sauce into pan, cook over medium heat until slightly thickened. Serve Char Siew with the Char Siew sauce.
Making Char Siew (Chinese Bbq Pork) With Non-stick Pan
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Ingredients
- 1 kg skinless pork belly cut into thick strips, cleaned
- 2 tsps Shao Hsing Hua Tiao wine
- 1 tbsp cooking oil
- 150 g plain water
For marinade:
- 135 g sugar
- 2 tsps red yeast rice powder* as natural red colouring
- 40 g oyster sauce 2 tbsps
- 25 g light soy sauce 4 tsps
- 2 tbsps plain water
Instructions
- Combine ingredients for marinade in a sauce pot, cook until sugar has dissolved. Set aside to cool completely. (Reminder: *Red yeast rice is available at Chinese Medicine shop. Grind red yeast rice into fine powder using dry mill grinder and sift through before using. Keep unused portion refrigerated for storage.)
- Dry cleaned pork belly strips with kitchen towels.
- Pierce pork belly strips with holes using a fork.
- Add in Shao Hsing Hua Tiao wine, rub into pork strips. (Reminder: The purpose of adding wine is to remove the unpleasant smell of pork.)
- Add in cooled marinade, coat each pork strip well with the marinade.
- Keep refrigerated to marinate for at least 3 hours. (Reminder: Turn the pork in between marinating.)
- Preheat 1 tbsp of cooking oil in non-stick frying pan, add in marinated pork strips, fry until outer layers are cooked. Add in the remaining marinade and 150 g of water, bring to the boil, then reduce to medium-low heat, cover and cook for 30 minutes.
- After 30 minutes, turn the pork strips over, continue to cook over medium-low heat for another 30 minutes, or until the meat is tender.
- Remove tender pork from pan, pour sauce into a bowl. Return pork to the pan, add in sauce gradually, fry over medium heat until lightly charred.
- Remove Char Siew, drain off excess fat from pan. Pour remaining sauce into pan, cook over medium heat until slightly thickened. Serve Char Siew with the Char Siew sauce.
- Cut char siew into pieces
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Nutrition (per serving)
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