Best Chinese Barbecued Pork Recipes

CHINESE BARBECUED PORK

Steps:

• Preheat Oven To 350.
• Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
• Add meat to marinade making sure it is coated with marinade.
• Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
• Place meat on a wire rack over a baking pan along with marinade.
• Bake 45 minutes turning and basting frequently with marinade.
• Let meat rest for 15 minutes before slicing.

BARBECUED STICKY CHINESE PORK CHOPS

Steps:

• Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
• To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
• Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

CHINESE-BARBECUED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.
• Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 10 minutes. Combine hoisin, orange juice, and sesame oil in a small bowl, brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees (slightly pink).

CHINESE BARBECUED PORK (CHAR SIU) - COOK'S ILLUSTRATED

Steps:

• Cut pork butt in half lengthwise. Turn each half on cut side and slice each half into 4 equal pieces (you will end up with 8 strips). Trim excess hard, waxy fat, leaving some fat to render while cooking.
• Using fork, prick each piece of pork on all sides. Place pork in large plastic zipper-lock bag. Combine sugar, soy sauce, hoisin sauce, sherry, pepper, five-spice powder, sesame oil, ginger and garlic in medium bowl.
• Measure out 1/2 cup marinade and set aside.
• Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
• While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy, 4-6 minutes.
• Adjust oven rack to middle position and heat oven to 300°F Line rimmed baking sheet with aluminum foil and set wire rack on sheet. Spray the wire rack and rimmed pan with vegetable oil spray (this will help to facilitate cleanup).
• Remove park from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork 20 minutes.
• Remove foil and continue to cook until edges of pork begin to brown, 40-45 minutes.
• Turn on broiler (do not use a drawer broiler). Broil pork until evenly caramelized, 7-9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3-5 minutes. (Watch carefully; do not allow to blacken.).
• Using tongs, flip meat and broil until other side carmelizes, 7-9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3-5 minutes.
• Cool for at least 10 minutes, then cut into thin strips and serve.

CHINESE BARBECUED PORK

Steps:

• Trim any fat and membrane from pork and transfer pork to a large heavy-duty sealable plastic bag. In a bowl whisk together all remaining ingredients except honey and add to pork. Seal bag, pressing out excess air, and turn it to coat pork well. Chill pork, turning bag once or twice, at least 2 hours and up to 12.
• Prepare grill.
• Remove pork from marinade and reserve 2 tablespoons marinade. In a small bowl whisk together honey and reserved 2 tablespoons marinade. Grill pork on an oiled rack set 5 to 6 inches over glowing coals, turning it over every 2 minutes, 6 minutes total. Baste pork with honey mixture and cook pork, turning and basting it every 2 minutes, 10 minutes more. Discard any remaining honey mixture.
• Continue to cook pork, turning it every 2 minutes, until a thermometer diagonally inserted 2 inches into center of pork registers 155°F, about 6 minutes. Let pork stand 5 minutes before slicing on the diagonal.

CHINESE BARBECUED PORK WITH GARLIC SAUCE

Steps:

• Make barbecued pork:
• Preheat oven to 350°F. and line a shallow baking pan with foil.
• In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160°F. Cool pork completely in baking pan.
• Make garlic sauce while pork is cooling:
• In a small bowl stir together sauce ingredients until sugar is dissolved.
• Transfer pork to a cutting board and with a knife held at a 45° angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.

CHINESE-BARBECUED PORK TENDERLOIN

Steps:

• 1. Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients. Rub pork with spice mixture.
• 2. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin.
• 3. Bake at 400 degrees for 10 minutes. Combine hoisin sauce, orange juice and sesame oil in a small bowl. Brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees (slightly pink).

BONNIE'S CHINESE BARBECUED PORK TENDERLOIN

Steps:

• 1. Combine the garlic, ginger, green onions, sherry, soy sauce, Hoisin sauce, ketchup, sugar, salt and pepper in a plastic zip lock bag. Trim the pork of all fat and silverskin. Add the meat to the marinade, turn it to coat. Refrigerate 4 to 5 hours, turning every hour or so.
• 2. You may use a rotisserie spit rod for each tenderloin, or you can use a basket (which is what I did) Rotate for 35 to 40 minutes or until the temperature reaches 155 to 165 on the meat thermometer. Slice on diagonal to serve. Enjoy!
• 3. Note: This meat was cooked without any added fat.

CHINESE BARBECUED PORK

Steps:

• 1. In a large zippered plastic bag, combine the sugar, star anise, cinnamon, pepper, salt, wine, pineapple juice, soy sauces, and sesame oil. Seal the bag and shake to mix. Add the pork, seal and toss the bag back and forth to coat the pork slices. Refrigerate for at least 1 hour or, for best results, overnight.
• 2. Soak a handful of mesquite chips or cinnamon sticks in a bowl of water. Heat the grill.
• 3. While waiting for the grill to get hot, remove the pork from the refrigerator. Thread 4 to 5 pieces of pork onto each skewer. Repeat with the remaining pork. Transfer the remaining marinade to a bowl and set aside.
• 4. Rake the hot coals into a mound on one side of the grill. Spray the pork generously with vegetable oil and lay the skewers on the rack directly over the hot coals. Sear the meat for a minute or two. Baste with the marinade and turn the skewers over. Repeat once or twice, or until the outside is slightly charred. Baste with the marinade and move the skewers to the empty side of the grill.
• 5. Sprinkle the soaked mesquite or cinnamon sticks over the charcoal. Cover the grill and grill-smoke. Be sure to open the air vents in the top of the grill cover. Uncover the grill and baste the meat every 3 minutes, until the pork is cooked through, 11 to 12 minutes in all.
• 6. Cool for 5 minutes before removing the pork from the skewers. Slice into thin bite-sized pieces and serve.

BARBECUED PORK--CHINESE STYLE

Steps:

• Trim fat off pork and cut meat into pieces about the size of pork chops, 3/4 inch thick. (If using pork tenderloin, cut in half lengthwise).
• Combine the marinade ingredients in a large mixing bowl and mix thoroughly.
• Dip each piece of pork into the marinade to coat well.
• Cover and refrigerate for 4 hours or overnight.
• Place pork pieces on a barbecue grill over medium heat and barbecue for about 30 minutes or until fully cooked, turning once or twice while cooking.
• During the last 10 minutes, baste with the marinade.
• Tip: Barbecued pork has the best flavor when cooked over charcoal, but it can also be cooked in the oven.
• Line a roasting pan with foil and add some water to prevent smoking.
• Put the pan on the lower rack.
• Place the pork on the upper rack, 3 inches from the heat source.
• Broil pork pieces 2 minutes on each side.
• Brush with marinade; reduce heat to 350°F and roast for 30 minutes.
• Divide leftover pork into 4-ounce packages and freeze.

CHINESE-BARBECUED PORK TENDERLOIN

Steps:

• Preheat oven to 400°. Trim fat from pork. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400° for 10 minutes. Combine hoisin, orange juice, and oil in a small bowl; brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160° (slightly pink). Nutritional Information Calories:165 (27% from fat) Fat:5g (sat 1.5g,mono 2.1g,poly 0.9g) Protein:24.7g Carbohydrate:3.9g Fiber:0.2g Cholesterol:79mg Iron:1.5mg Sodium:269mg Calcium:14mg

CHAR SIU (CHINESE SWEET BARBECUED PORK)

Steps:

• Trim the fat from the pork and cut into chunks; each chunk should be between 2-4 bites.
• Blend all remaining ingredients.
• The pork and marinade should be fairly bright red- add enough food coloring to give it a nice color.
• Marinate for at least 3 and preferable 24 hours.
• Broil or grill for 3-4 minutes on a side or until the pork is done through.

CHINESE BARBECUED PORK ( CHA SIEU)

Steps:

• Marinate pork in salt, pepper, five spice powder, sherry, soy sauce, food coloring, and hoisin sauce for at least 2 hours.
• Pre-heat oven to 350*.
• Bake pork on roasting pan rack for 25 minutes on each side.
• Slice into 1/8" thick slices.
• Serve hot or cold with toasted sesame seeds and hot mustard or soy sauce.
• To make hot mustard: Mix 2 oz. dry mustard, 1/2 teaspoons salt, 2 oz. boiling water and 2 teaspoons oil; work all ingredients into a smooth paste.

CHINESE STEAMED BUNS WITH BARBECUED PORK FILLING

Steps:

• Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
• Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
• Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
• Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
• Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.

CHINESE BARBECUED PORK

Steps:

• Trim any fat from tenderloins;tuck ends under and tie ech tenderloin with kitchen string.
• Place in a shallow glass dish.
• Whisk together Marinade and pour over tenderloin,turning to coat.
• cover and refridgerate for at least 2 hrs or up to 24 hours, turning occasionally.
• Let stand for 30 minutes at room temperature before cooking.
• Place meat on rack in roasting pan reserving marinade.
• pour 1 cup water in pan.
• bake,basting generously 4 times in 375f oven fot 35-45 minutes or until meat themometer inserted at 20-degree angle registers 160Fand meat still has a HINT of pink.
• Remove to cutting board and tent with foil.
• Let stand for 10 minutes.
• remove string, slice pork diagonally into thin slices.
• note Variations:This can also be cooked on the BbQ.
• Thai BBQ POrk: substitute fish sauce for soy sauce,and lime juice for for sherry.
• increase gingerroot to 1 tbsp and 1 tbsp chopped fresh coriander for five spice powder.
• Time does not include standing time.

CHINESE BARBECUED PORK BUN (CHA SIU BOW)

Steps:

• Mix together the warm water, 1/2 teaspoons sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).
• Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and milk. Knead mixture 5 minutes to form a dough.
• Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.
• Heat oil in a wok or large frying pan and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.
• Mix the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute until thickened. Let cool before making the buns.
• After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close and twist dough to form a bun.
• Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns at a time in a pie pan and allow them to set and rise for 15 minutes in a warm place.
• Steam for 25 minutes.

SLOW COOKER CHAR SIU (CHINESE BARBECUED PORK)

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 and seal. Marinate in refrigerator at least 2 hours, turning occasionally.
• Place pork and marinade in a crock pot. 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 and 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 and serve with sauce.

CHINESE BARBECUED PORK WITH GARLIC SAUCE

Steps:

• Barbecued pork: Preheat oven to 350 degrees and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan.
• Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.

SUSUR LEE'S CHINESE BARBECUED PORK

Steps:

• 1. Trim the tenderloins of any excess fat or sinew. Combine the celery, carrot, onion, ginger, tangerine zest, sherry, soy sauce, maple syrup, and 1 tablespoon of the sesame oil in a nonreactive baking dish and stir to mix. Add the tenderloins, turning to coat. Cover and let marinate, in the refrigerator, for 24 to 48 hours, turning occasionally.2. Preheat the grill to medium-high.3. Remove the tenderloins from the marinade and blot dry with paper towels. Strain the marinade into a small nonreactive saucepan and bring to a boil over medium-high heat. Boil the marinade until thick and syrupy, 5 to 8 minutes.4. When ready to cook, brush the tenderloins with the remaining 1 tablespoon sesame oil. Arrange the tenderloins on the hot grate and grill, turning with tongs, until the pork is browned on all sides and cooked through, 16 to 20 minutes in all. Start brushing the tenderloins with the reduced marinade after 10 minutes. When tested with an instant-read meat thermometer, the temperature should register at least 160°F when the pork is done.5. Transfer the tenderloins to a cutting board and let rest for 5 minutes. Cut each tenderloin on the diagonal into 1/2-inch slices. Fan the slices out on plates or a platter and serve with any remaining marinade.Serves 4 to 6

WW 3 POINTS - CHINESE BARBECUED PORK

Steps:

• Prick the tenderloin all over the the tip of a knife.
• Combine the honey, hoisin sauce, sake, oyster sauce, soy sauce, and sesame oil in large ziplock bag.
• Add pork to bag.
• Refridgerate, turning the bag occasionally, for 6-24 hours.
• Preheat oven to 450*F.
• Spray rack of roasting pan and place in the pan.
• Place the tenderloin on the rack; discard the marinade.
• Roast until instant-read thermometer registers 160* in thickest part of tenderloin (approx. 25-27 min).
• Let stand 5 min before slicing.
• 3 Points for 1/4 of the tenderloin.