Best Char Siu Pork Roast Recipes

CHINESE ROAST PORK (CHAR SIU)

Steps:

• First day preparation:
• To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
• Second day preparation:
• Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
• Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
• Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
• Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
• Brush with half of remaining glaze and roast 10 minutes more.
• Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).

CHINESE ROAST PORK (CHAR SIU)

Steps:

• Cut pork into neat billets about 6 by 3 by 1 1/2 inches and place in bowl. Put brown bean sauce, garlic, stock, salt, sugar, soy sauce and tomato paste in small saucepan and warm, stirring until everything is well blended. Remove from heat and stir in five-spice powder and sherry. Pour sauce over pork; mix to coat all pieces, cover and allow to marinate in refrigerator for at least 6 hours, turning a few times.
• Preheat oven to 450 degrees. Place a large shallow pan half full of hot water on the bottom of the oven (or on the lowest rack). Wipe top rack, which should be at least 7 inches above the water, with paper towel dipped in vegetable oil. Turn pork once more in marinade to coat well and place pieces directly on the rack, leaving spaces between them but arranging them so that the drippings will fall into the water (the water will also provide moisture during cooking). Bake 20 minutes.
• Lower heat to 350 degrees and bake 10 minutes more. (For sweeter pork, brush pieces lightly during the last 10 minutes with 2 tablespoons honey mixed with 2 tablespoons marinade.)
• Remove pork pieces from oven; if it will not be used immediately as an ingredient in one of the following dishes, cool, wrap and refrigerate or freeze until needed. To use, cut into pieces to match the dish you have in mind; for example, dice pork if dish contains diced vegetables.

SLOW COOKER CHAR SIU PORK ROAST

Steps:

• Combine first 8 ingredients in a small bowl; stirring with a whisk.
• Place in a large zip top bag; seal. Marinate 2 hours, turning occasionally (can skip this step).
• Place pork and marinade in slow cooker. Cover and cook on LOW for 8 hours.
• Remove pork from slow cooker using slotted spoon; place on cutting board or work surface and shred.
• Can thicken sauce and serve with meat.
• Serve with sticky rice and some stir fry veggies.

CHAR SIU (CANTONESE ROAST PORK)

Steps:

• 1. Divide the pork into 4 strips. Leave any fat on, because it is delicately succulent when roasted.
• 2. MARINADE: In a large bowl mix together the sauces, sugar, wine or sherry and salt. Put pork in an let marinade for 4 hours, turning every 30 minutes.
• 3. Preheat oven to 375-degrees. Place the strips side by side on a wire rack in the top third of the oven with a tray of water beneath to catch juices. (Prevents burning of juices and keeps pork moist)
• 4. Roast for 25-30 minutes, at the end of that time the pork should reddish brown on top. Remove from oven and dip each piece back in marinade and return to oven with the bottom side up.
• 5. Lower oven temperature to 350-degrees and continue to roast for another 25-30 minutes. Insert a chopstick into thickest part and if no oink juices run out the pork is cooked.
• 6. Transfer to another wire tack. Immediately brush all over with honey, making sure not to neglect crevices. Carve into slices and serve.
• 7. Char Siu is delicious hot or cold, it's a versatile ingredient and can be stir-fried with vegetables or mixed with fried rice or used as a topping on noodles.
• 8. Shaohsing wine, yellow bean sauce and hoisin are found in an Asian market.

CANTONESE ROAST PORK (CHAR SIU)

Steps:

• 1. In a large bowl, mix together the rice wine, soy sauce, sugar, garlic, hoisin sauce and chinese five-spice powder.
• 2. Rub pork belly with marinade mixture and marinate for 2 to 3 hours in the refrigerator.
• 3. Preheat oven to 325 degrees.
• 4. Rub excess marinade of the pork belly, not all of it. Place the pork belly in a roasting pan and roast it for 40 - 45 minutes.
• 5. Flip the pork belly over after 20 minutes and brushing honey on the surface.
• 6. The pork belly is done when the outsides begin to crisp and blacken and the center of the pork belly feels as firm as a tight fist.
• 7. Remove from the oven and let it rest for about 10 minutes then transfer to a cutting board and slice into thin pieces.
• 8. Serve with rice or noodles, or with won ton soup.

SLOW COOKER CHAR SIU PORK ROAST

Steps:

• Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

SLOW COOKER CHAR SIU PORK ROAST

Steps:

• Combine 1st 8 ingredients in a small bowl, stirring well with a whisk.
• Place in a large zip-top plastic bag.
• Add pork to bag and seal.
• Marinate in refrigerator at least 2 hours, turning occasionally.
• Place pork and marinade in an electric slow-cooker.
• Cover and cook on low for 8 hours.
• Remove pork from slow-cooker using slotted spoon. Place on cutting board or work surface. Cover with foil to keep warm.
• Add broth to sauce in slow cooker.
• Cover and cook on low for 30 minutes or until sauce thickens.
• Shred pork with 2 forks. Serve with sauce.

SLOW COOKER CHAR SIU PORK ROAST

Steps:

• Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag seal. Marinate in refrigerator at least 2 hours, turning occasionally.Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.Remove pork from slow cooker using a slotted spoon place on a cutting board or work surface. Cover with aluminum foil keep warm.Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks serve with sauce.

CHAR SIU PORK ROAST

Steps:

• Directions: Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.