How To make Cha Shu (Barbecued Pork Strips)
2 lb Boneless pork butt
MARINADE:
2 tb Chicken stock
2 tb Dark soy sauce
1 tb Soybean condiment
(mein see*) 1 Lrg. clove garlic, crushed
1 tb Chinese rice wine or
-dry sherry 1 1/2 tb Honey
3/4 ts Salt
2 tb Hoisin sauce
Few drops of red -food coloring Cut the pork into long strips 1 1/2 to 2 inches square. Mix all for the marinade and marinate the meat for 3 hrs., unrefrigerated, or 6 hrs. in the refrigerator. Turn the strips every hour or so. Preheat the oven to 350^. Place a large cake pan half filled with water on the lowest shelf of your oven. This will catch drips from the meat and prevent smoking. Place the meat strips directly on an oven rack and put in the top position of the oven. Be sure that all of the meat is over the dripping pan. Roast for 45 minutes without disturbing the meat. Then, turn the heat up to 450^ and roast for an additional 15 minutes or until the pork strips are crisp and a
rich brown color. Slice the meat and serve it hot or cold... or use in other dishes as directed. *Mein See: The remains of the process of making soy sauce. Very rich soybean condiment used in many Chinese dishes. Can be found in Oriental markets under this name or soybean jam or condiment. Refrigerate after opening. FROM: The Frugal Gourmet Cooks Three Ancient Cuisines Posted by J.APPLEBURY [Jim & Deb] Enjoy! Apple :) -----
How To make Cha Shu (Barbecued Pork Strips)'s Videos
How to Make Chashu (Japanese Braised Pork Belly) (Recipe)シャーシュー(煮豚)の作り方 (レシピ)
Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen. It’s the most fulfilling reward for any pork belly lovers out there!
RECIPE starts ▶ 01:01
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Prep Time: 10 mins
Cook Time: 15 mins
Rest Time: 5 mins
Total Time: 30 mins
Servings: 2
INGREDIENTS
*For Rolled Chashu (Log) (Serves 8-10)*
2-2½ lb pork belly block (907-1134 g)
1 Negi/Long Green Onion (Sub: 1 leek or 2-3 green onions)
1 knob ginger
1 Tbsp neutral flavor oil (vegetable, canola, etc)
1 cup sake (240 ml)
1 cup soy sauce (240 ml)
2 cup water (480 ml)
⅔ cup sugar (150 g)
*For Non-Rolled Chashu (Block) (Serves 3; This is the original recipe posted on May 2011)*
¾ lb pork belly block (340 g; You got 1 lb block? See Notes)
1 Negi/Long Green Onion (Sub: 1 leek or 2-3 green onions)
1 knob ginger
½ Tbsp neutral flavor oil (vegetable, canola, etc)
⅓ cup sake (80 ml)
⅓ cup soy sauce (80 ml)
⅔ cup water (160 ml)
3 Tbsp sugar (45 g)
INSTRUCTIONS with step-by-step pics ▶
#chashu #ramen #porkbelly #chashupork #justonecookbook
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How to Make Chashu (Japanese Braised Pork Belly) (Recipe)シャーシュー(煮豚)の作り方 (レシピ)
Easy Chinese BBQ Pork made at Home - Pork Belly Char Siu
Make Chinese BBQ Pork at home using this simple and easy recipe.
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** CHAPTERS **
0:00 - Introduction
1:43 - Prepare marinade
4:27 - Marinate pork
6:04 - Cook pork
7:39 - Baste pork
9:24 - Plate pork
10:13 - thetaste
11:39 - Flo's thoughts
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This Pork Belly Recipe is SOOO Addictive!
Check out my 3-step process for the best pork belly you've ever tasted. ????????
This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. It can easily be made gluten free too!
Free printable recipe:
Ingredients
Slow Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 ¼ cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions
1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve with some rice and green veg.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
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Simple Homemade Chinese BBQ Pork (Char Siu)
Making Chinese BBQ pork at home is a pretty simple and easy process. Just gotta marinate and roast some porks shoulder and you've got it! Hope you guys enjoy this one!!
Recipe:
Dark Soy Sauce:
Red Fermented bean curd:
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HOW TO MAKE CHAR SIU, AKA CHINESE BBQ PORK? #recipe #chinesefood #cooking #charsiu #cantonesefood
Easy Chashu Pork Recipe (No rolling required!)
Sweet, salty and succulent Chashu Pork belly is an essential ramen ingredient (and so many other dishes!) that's so easy to make at home with my simplified recipe. No rolling required and just 10 minutes of prep.
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INGREDIENTS
►½ cup water
►½ cup soy sauce
►½ cup mirin
►2 tablespoons granulated sugar
►2 teaspoons vegetable oil such as avocado oil or other high heat, neutral flavored oil
►1 pound pork belly skin-on or skinless (see recipe note #1)
►2 large garlic cloves crushed and peeled
►3 green onions cut lengthwise into 2-inch pieces
►2 inches fresh ginger root thinly sliced (peeled if desired)
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