Char Siu Pork – Chinese Barbecue, Restaurant-style
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This Char Siu Pork- Chinese Barbecued Pork. restaurant-style will be perfect for our Chinese New Year dinner in almost a week from now. The feasting has started at our home, because after all, the Lunar New Year celebration lasts 15 days according to my Asian cookbook author friends.
Have you ever enjoyed those shiny, sweet slices of Chinese Barbecued Pork from restaurants ? Did you ever dream of cooking this dish with its crisp crunchy roast pieces that transformed into sugary succulence once you bit into it? Well, I did and I’m going to share it with you thanks to a recipe from cookbook author Diana Kuan.
I had just bought a slab of pork belly from the Asian grocery, the perfect cut for this type of hearty meal. Filipinos call this pork cut liempo (say ‘lee-yem-poh’), also a favorite for making ‘lechon sa hurno’, oven roasted crisp pork belly. The recipe from Diana’s cookbook called for basic ingredients I had in my Asian pantry. Plus I knew that the sweet, salty flavors of the Chinese Roast Pork would go well with the rest of my Lunar New Year table fare – steamed dumplings, Filipino ‘pancit’ noodles and steamed fish.
I mixed the marinade, poured it on the pork slab and refrigerated it for flavors to set. Then at the right time, I roasted the whole chunk in the oven. By the time the oven timer buzzed, we could smell the lilting aromas of the soy sauce, rice wine, hoisin sauce all combined.
On this Chinese Lunar New Year, I wish you my dear readers and friends a bounty of good wishes, good fortune, prosperity and happiness.
And if you want to greet your Asian friends a Happy New Year in Chinese here’s what you can say: Gong Xi Fa Cai (Mandarin) and Gong Hey Fat Choy (Cantonese).
Char Siu Pork - Chinese Barbecue, Restaurant-style
- Roasting pan: 9 x 13 inches
- 1 pound pork belly or pork shoulder
- 2 Tablespoons Chinese rice wine
- 2 Tablespoons dark soy sauce
- 2 Tablespoons granulated sugar
- 2 to 3 cloves garlic peeled, minced
- 1 Tablespoon hoisin sauce
- 1/2 teaspoon five-spice powder
- 2 Tablespoons honey
- 8 ounces fresh Chinese egg noodles for serving
- boiled rice for srving
- 1 stalk scallion greens sliced, for garnish
- In a small mixing bowl: Combine the rice wine, soy sauce, sugar, garlic, hoisin sauce and five-spice powder. Blend well.
- Marinate the whole slab of pork belly, piercing the meaty parts for the mixture to penetrate. Cover and refrigerate for 1 to 2 hours.
- Preheat the oven at 325 F.
- Take the marinated pork out of the refrigerator. Place the entire slab of pork in a greased roasting pan, about 9 x 13 inches.
- Brush the top with a tablespoon of honey. Roast for 40 to 45 minutes. Turn the pork around and roast the other side with the remaining tablespoon of honey.
- After 1 to 2 minutes, remove pork from the oven. Slice and plate on a platter. Serve with boiled Chinese noodles or rice. Garnish with sliced scallions.
- Cook's comments: I double the amount of the marinade, boil it for 1 minute in a small stockpot and serve it as a dipping sauce on the side.
- Note: This was inspired by a previously published blog post. I have cooked and updated the recipe with new photos and my personal take on this delightful entree.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks My Mother’s Philippine Recipes and How to Cook Philippine Desserts, Cakes and Snacks and my other books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.