5. Pork– I used to make this withpork tenderloin(Note 6) but I’ve moved to scotch fillet roast (pictured in post) and pork shoulder because they are ideal for longer cooking to get amazing caramelisation and the pork is incredibly juicy inside. Scotch fillet is also known as Pork Nec...
Twitter Google Share on Facebook char siu (redirected fromchar sui) char siu (ˌtʃɑː ˈsjuː)or char sui n (Cookery) barbecued marinated pork [C20: from Cantonese] Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 199...
A good char siu should be slightly chewy, juicy, with a vibrant, rich color and an equally alluring aroma. There are so many char siu recipes out there that simply yield a sweet piece of pork. For me, it’s important to create a good marinade base to give the cut a fragrant taste,...
In this recipe, pork tenderloin is used. Others may use pork belly or pork shoulder, but I prefer using pork tenderloin because the meat is so tender and not so fatty. The tenderloin is marinated overnight in a mixture of hoisin sauce, Chinese 5 spice, sesame oil, ketchup, soy sauce, ...
1/2 cup Char Sui sauce (available in the Asian section of most supermarkets) Brown the pork in the vegetable oil until the meat begins to color. Add the garlic and green onion and cook until the meat is cooked through. Add the Char Siu sauce and cook for five minutes, or until the ...
I hope to trying a lot of your recipes soon. Reply Bam's Kitchen February 5, 2016 - 5:15 pm You know it is so easy to go and just get Char sui here in HK, that I have never made this Cantonese favorite at home. I can’t wait to try your recipe and your pork buns look...
Golly! Great post, thank you so much for an accessible approach to homemade pork buns! I read other recipes all the time and the unusual ingredients, even with access to Asian markets here in town, overwhelm me. I adore pork buns — I can’t wait to try this! I’m sticking it to...
If you and I only just met and we happened to be at Yum Cha… I would fight you to the death for the last char siu bao (BBQ pork bun). Over the years Scotty has learnt to deal in yum cha trades. Usually his trade goes something like this “ok, so I’m going to have the la...
Over the course of a week, I made eastern Carolina barbecue, pozole rojo with shredded pork, and char siu lettuce wraps. Numerous versions are in my last cookbook, From Scratch, which looks at all you can learn from just ten different meals (and 175 recipes). You can make goulash (a ...
HOW: Burn all the other recipes that are dumbed down and one-dimensional. Here’s a thorough recipe to show you how to make them like a pro, either with fresh pork shoulders (my preference), or with store-bought char siu pork. But what really makes this recipe different is how the de...