How To make Chinese Roast Pork
4 ea Pork tenderloins (8 oz each)
1/4 c Soy sauce, low sodium
1/4 c Bourbon
1 ea Garlic clove, minced
1 1/2 T Gingerroot, fresh, minced
1 T Sugar
1 x Vegetable cooking spray (pam
Calories per serving: 176 Fat grams per serving: 4.3 Approx. Cook Time: 20 Trim fat from tenderloins; place in a shallow dish. Combine soy sauce and next 4 ingredients; pour over tenderloins, turning to coat all sides. Cover and chill 2-3 hours, turning occasionally. Remove tenderloins from marinade, reserve marinade. Place tenderloins on a rack coated with cooking spray. Place rack in broiler pan; add water to pan. Broil 6 inches from heat source for 15-18 minutes, turning often, and basting with reserved marinade. Meat is done when meat thermometer inserted in thickest portion of tenderloin registers 160 degrees.
How To make Chinese Roast Pork's Videos
Crispy & Juicy Roast Pork Belly (燒肉) | BBQ Meats
My family's recipe for an extremely crispy skinned Roast Pork Belly that doesn't jeopardise its juiciness. A traditional Chinese BBQ meat that has everyone raving when you get that satisfying crunch from the skin. It's a great treat that will wow everyone at the dinner table, so give it a go. No need to line up this Chinese New Year!
The measurements in the video are approximate because, let's be real, Asians don't measure.
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► Pork Belly
► Light Soy Sauce:
► Cooking Wine:
► Chicken Powder:
► Salt:
► Sugar:
► White Pepper:
► 5 Spice Powder:
► White Rice Vinegar:
#RoastPorkBelly #SiuYuk #ChineseNewYear #RoastMeats
The Best & Easiest Chinese Roast Pork Belly
Recipe with measurements:
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CRISPY PORK BELLY RECIPE - No Boil, No Fry, No Salt Crust หมูกรอบ ไม่ต้ม ไม่ทอด
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After trying MANY different methods for crispy pork belly (Siew Yoke), I finally understand what makes it work, and have distilled the process down for you in this video. Guaranteed to have crispy, puffy, bubbly skin with perfectly cooked, perfectly seasoned juicy meat. Just follow the recipe!
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RECIPES TO USE PORK BELLY TRIMS:
Five Spice Eggs and Pork Belly Soup
Pork Adobo with Pineapple
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Siu Yuk, Chinese Crispy Roast Pork Belly: Hong Kong Chachaanteng-style Cantonese pork, at home (烧肉)
The ever popular Siu Yuk! Siu Yuk (a.k.a. Shaorou in Mandarin, Thit Heo Quay in Vietnamese) is a classic Cantonese dish that's made its way throughout Asia. It's a Chacaanteng roast meat staple, and a totally delicious dish.
Now, we're not reinventing the wheel here. The homecooking method for this dish in Guangdong consists of an overnight vinegar marinade for the skin, salt baking to firm up the fat, and an intense broil to make everything super crispy. It's a touch involved but not too difficult.
As always, the written recipe's over here on /r/cooking:
Outro Music: Add And by Broke For Free
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
THE SECRET TO CRUNCHY CRISPY PORK BELLY REVEALED! (CHINESE STYLE RECIPE)
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The 2 secrets behind a crunchy pork belly skin:
1. Putting holes in the skin
2. Applying sesame oil and baking powder right before roasting!
Give this recipe a try (it's Chinese Style) or enhance your favorite pork belly recipe with this technique. I promise you will like it!
Ingredients:
a nice piece of pork belly (2 lb)
5 slices of ginger
3 tbsp of cooking wine [Shaohsing Rice Cooking Wine:
some rose cooking wine(optional) []
For the skin:
1/2 tsp of salt
1/2 tsp of baking powder (not baking soda)
1/2 tsp of sesame oil
For the dry rub:
1 tbsp of sugar
1 and 1/2 tsp of salt
1 tsp of black pepper
1 tsp of five spice [Amazon buying choice:
400 degrees (Fahrenheit degree)
bake it in the middle of the oven for 40 minutes
and then bake it on the top level of the oven for 10-20 minutes
???? Air Fryer Char Siu Chinese BBQ Roast Pork Recipe (空气炸叉燒) w/ Lee Kum Kee (李錦記) Sauce | Rack of Lam
Make your life easier by whipping up some char siu, or Chinese BBQ roast pork, using this amazing store-bought char siu sauce by Lee Kum Kee AND your AIR FRYER!!
** Be sure to adjust cooking time based on the size and thickness of your pork. Remove the air fryer basket after 7-8 minutes each side to test the doneness of the pork and adjust accordingly to avoid overcooking.
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PRODUCTS USED/RECOMMENDED IN VIDEO:
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★ Cooking Spray -
★ Honey -
★ Air Fryer (new model) -
★ Cutting Boards -
★ Tongs -
★ Ziploc Bags -
★ Basting Brush -
OTHER INGREDIENTS I USE:
★ Light Soy Sauce -
★ Dark Soy Sauce -
★ Oyster Sauce -
★ Sesame Oil -
★ Fish Sauce -
★ Shaoxing Wine -
★ White Pepper -
★ Five Spice Powder:
★ Hoisin Sauce:
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★ Chili Garlic Sauce -
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★ Kewpie Mayo -
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★ Coconut Milk -
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★ Cooking Spray -
★ Chicken Stock -
★ Rice Flour -
★ Wheat Starch -
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★ Instant Pot -
★ Air Fryer (new model) -
★ Zojirushi Rice Cooker -
★ Standing Mixer -
★ Wok -
★ Stainless Steel Pot -
★ Nonstick Pot -
★ Cast Iron Skillet -
KITCHEN TOOLS I USE:
★ Colander -
★ Peeler -
★ Measuring Spoons -
★ Food Scale -
★ Tongs -
★ Squeeze Bottles -
★ Sieves -
★ Cutting Boards -
★ Wooden Cutting Board -
★ Chopsticks -
★ Clear Mugs -
★ OXO Containers -
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