At our house we love Chinese food, and as good as it is at a
restaurant we love to make it ourselves. Now I probably should say I include
any type of Asian, Thai, Japanese, and Chinese foods when I say Chinese.
Whatever you want to call it we love eating and cooking it. A couple weeks ago I found this giant
cookbook, Gourmet, which was on sale for only $10, so of course I got it. I
have found some really great recipes to try including this one for Char Siu. I
have made it before but have misplaced the recipe and this one was a little
different then I remembered so I gave it a try.
Char Siu
Pork (Red Pork)
1 pound of
pork butt or shoulder or tenderloin
¼ cup hoisin
¼ cup soy
sauce
¼ cup rice
wine vinegar
2 tbsp honey
1 ½ tsp
ginger
1 tsp garlic
½ tsp salt
1 tsp red food coloring ( optional, I just like the color it gives)
Cut a pork tenderloin into strips, about an inch wide. Mine
looked like this.
Take the pork slices, soy sauce, hoisin, ginger, garlic,
rice wine, honey, and food coloring (optional) together in a bag and marinate
for at least 4 hours. The recipe calls for hoisin sauce I only had a hoisin
garlic marinade that worked just as well and it was nice to have because I was
a little low on garlic clove.
Put a rack in the lower third of the oven. Fill a cake pan
or roasting pan if you have it with about an inch of water, place a wire rack
across the top of the pan. I used a cooling rack.
Take the pork from the marinade and place the strips on to the rack as close to
an inch apart as you can fit them. KEEP
the marinade. Roast at 375°F for 15 minutes.
In the mean time bring the marinade to a boiling a sauce pan,
remove from heat.
Brush the marinade onto over the pork flip and brush the
other side and roast 10 more minutes.
 |
| Basting once |
When it’s done baste again the same way
as before, and cook again for 20 minutes
basting 2 or 3 more times. Increase temp to 400 and roast until caramelized
on edges.
 |
After they came out, see how they
got darker on the sides |
I cut my meat smaller
and thought that was too much cooking time I did about 30 minutes total.
Just check the temp of the meat, it
needs to be about 155 -160.
Let the meat sit for 10 minutes after you take them out to
rest.
 |
While they rested, we made the
potstickers |
Served over rice and with potstickers from the freezer aisle
they are the best. I would suggest not using all your sauce to coat the meat
that way you have some to put over the rice.
 |
| Yummy Yummy |
This turned out surprisingly well for my first time with the recipe it was so good. I wished I had made more to eat the rest of the week. Do you usually go out for Chinese or do you make your own? Whats your favorite kind?
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