How To make Chinatown Roast Pork
Chinatown Roast Pork No. 1090 Yields 4 Servings
3 lb Pork Loin, Boned and 3 Tbls Chinese Oyster Sauce
Tied 1 Star Anise, Crushed THE MARINADE: 2 Cloves Garlic, Minced 1/3 Cup Soy Sauce 2 Tbls Bourbon Whiskey
3 Tbls Molasses
NOTE: You may (in an emergency) substitute 1/2 tsp of ground anise for each crushed star anise. Wipe the meat with a damp cloth and place in a heavy plastic food storage bag. Place the bag in a large bowl. Mix the soy sauce, molasses, chinese oyster sauce, star anise, garlic and bourbon. Carefully pour into the bag and around the meat. Seal the bag and refrigerate 3 to 8 hours (the longer the better). Preheat the oven to 350 degrees. Remove the meat from the marinade and place on a roasting rack in a roasting pan. Roast until a meat thermometer inserted in the center of the roast indicates 170 degrees (about 1 3/4 hours). Remove the roast from the oven and allow to stand for 30 minutes before carving. Carve into very thin slices. Serve warm or at room temperature with hot (chinese style) mustard, rice or noodles and stir fried snow peas.
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Chinatown Char Siu Rib Recipe - Meathead's instructions from AmazingRibs.com - 叉烧肋骨食谱 - BBQFOOD4U
Char siu rib recipe that's easy and delicious to cook using Meathead's information from AmazingRibs.com Click the link below to read all the in-depth information.
叉烧肋骨食谱
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New York City Chinatown BEST BBQ Roast Pork
Today we visit NYC chinatown and try the best chinese bbq roast pork (Char siu).
Business name:
Wah Fung Fast Food
Address:
79 Chrystie St, New York, NY 10002
Food:
Large Roast Pork over white rice.
Price: $5.25
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Music Credit: LAKEY INSPIRED
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#tastefultravels #chinatown #charsui
How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years — Smoke Point
Toronto’s East Court BBQ owner Jack Tsoi has been perfecting the complex process of Chinese-style whole roasted pig for 30 years. From butchering to boiling to roasting to salting to roasting again, he makes some of the crispiest, juiciest barbecued pig in the area.
Credits:
Director/Producer: Daniel Geneen
Camera: Andrew Budziak, Ryan Morgan
Editor: Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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The Perfect Crispy Skin Pork Belly (Lechon Kawali)
This homemade pork belly has the crispiest skin of all time, you can practically hear the crunch 3 states away.
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Recipe:
Honey Glazed Char Siu Pork 叉烧 | The Dumpling Sisters
To celebrate Chinese New Year The Dumpling Sisters are back with a brilliant traditional recipe – Char Siu Barbecue Pork. Prepared in a hoisin and honey marinade then roasted until crisp and delicious, this pork dish will have everyone tucking in. Served over white rice and topped with a sticky sweet sauce this recipe is a firecracker!
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This recipe is taken from the Dumpling Sisters' Cook book Over 100 favourite recipes from a Chinese family kitchen. Pre-order your copy now:
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Links from the video:
Iced Chrysanthemum Tea |
Potsticker Dumplings |
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Char Siu Pork (Chinese BBQ Pork)
For all those times you've gazed longingly at the sticky red pork hanging from hooks in the window of Chinese Barbecue Meat Shops… MAKE IT AT HOME! It's so easy - you'll be amazed ho simple the Char Siu Sauce marinade is.
Authentic Note: Traditional Char Siu is stained red using fermented bean curds (which is red) which is a speciality ingredient found in some Asian grocery stores - you need to hunt into the dark corners to locate it. I have no other use for that ingredient so I started making it using red food colouring instead and it came out the same, so I stuck with it. The small amount of bean curd used doesn't affect the flavour, it's for the red colour.
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