How to Prepare Appetizing Char Siu Pork Roast
Char Siu Pork Roast. We're making Cantonese Char Siu BBQ pork! This is an awesome dish, and a worldwide favorite. We wanted to show you guys the traditional way to make the Char.
Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao. To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. Master chef John Zhang shows you how to make easy roast pork (Char Siu) with step by step instructions. You can cook Char Siu Pork Roast using 11 ingredients and 10 steps. Here is how you cook it.
Ingredients of Char Siu Pork Roast
- You need of Marinade.
- You need of low sodium soy sauce.
- It’s of hoisin sauce.
- You need of ketchup.
- It’s of honey.
- You need of minced garlic.
- It’s of grated peeled fresh ginger.
- It’s of dark sesame oil.
- It’s of five-spice powder.
- It’s of boneless pork center loin chop.
- You need of lower-sodium chicken broth.
Char Siu (Chinese BBQ Pork), known as 叉烧, is a. Pork – the best pork for Char Siu is pork scotch fillet. See next section for more information; Sugar – brown sugar is best for lovely caramel flavours in the marinade. Pork scotch roast can be cut either horizontally into two thinner "steaks" or vertically to form thicker pieces.
Char Siu Pork Roast step by step
- Stir into small bowl with a whisk to make marinade.
- Seal marinade with pork into large zip top bag.
- Marinate pork for at least 2 hours in refrigerator turning occasionally..
- Pour pork and marinade into slow cooker.
- Cover and cook on low for 8 hours.
- Remove pork from slow cooker and place onto cutting surface..
- Cover pork with aluminum foil and keep warm..
- Add broth to slow cooker and cover.
- Cook mixture for 30 minutes on low or until sauce thickens.
- Shred pork with 2 forks. Serve with sauce.
Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part and parcel to the authentic dish. That said, I used tenderloin the first time, pork sirloin roast the second, and pork shoulder the last. The latter/fatter cut was better in flavor and juiciness, but of course, less healthy. Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei (燒味), Cantonese roasted meat.