"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-03-2012, 05:05 PM   #1
Sous Chef
 
Chef Maloney's Avatar
 
Join Date: Oct 2012
Location: S.California
Posts: 454
ISO - Recipe for Chinese BBQ Pork

Does anyone have or know of a recipe for that wonderful 'reddish in color, sweet, dripping with flavor BBQ Pork' like the kind you get in Chinatown in San Francisco? I love that stuff but don't get up there often. Would love to know how to make it myself

Chef Maloney is offline   Reply With Quote
Old 11-03-2012, 06:27 PM   #2
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,765
The name of the sauce is Char Siu Sauce. It is Cantonese in origin, I believe. This site has a recipe for it: Char Siu Sauce Recipe - Food.com - 459993 But this is just one site.
There are a host of recipes if you google the sauce.

Hope this helps.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-03-2012, 07:45 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,448
1/4 cup ketchup
1/4 cup hoisin sauce
1/4 cup malt sugar or honey

2 tsp Ginger, grated
1 tablespoon rice wine or sherry
1 tablespoon chinese 5 spice powder
1 teaspoon red food coloring (opt)

Mix all ingredients except the pork to make a marinade. Marinate the pork for at least 2 hours; overnight is even better.

Roast the pork on a rack over a pan with water in the bottom.

Roast the pork at 400 degrees F for about 20 minutes.
Be sure to turn the pork occasionally.
Finish the pork by roasting for a few minutes at 500ºF. Let cool and slice thin.


__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-03-2012, 09:07 PM   #4
Sous Chef
 
Chef Maloney's Avatar
 
Join Date: Oct 2012
Location: S.California
Posts: 454
Thank You All

OK Great. Thank you both so very much. Oh Boy! Sounds too easy. Turns out I have everything I need.....except the pork. Guess what I'm buying tomorrow? I will marinate over night. hehe
Chef Maloney is offline   Reply With Quote
Old 11-03-2012, 10:06 PM   #5
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,656
It tastes just as good without the red food coloring in it...
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 11-03-2012, 10:07 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,448
Quote:
Originally Posted by PrincessFiona60 View Post
It tastes just as good without the red food coloring in it...
I never use the food coloring.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-04-2012, 07:10 AM   #7
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,487
Char Siu
2 Tbls Rice wine
2 Tbls Hoisin Sauce
2 Tbls soy Sauce
2 Tbls Honey
2 Tbls Maltose
½ tsp minced garlic
¼ tsp Sesame oil
¼ tsp 5 spice powder
¼ tsp white pepper

If you want them to look like the ones you had in Chinatown you will have to add food color. I never use that stuff.

I like to cook them on the grill.

__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 11-04-2012, 09:55 AM   #8
Sous Chef
 
Chef Maloney's Avatar
 
Join Date: Oct 2012
Location: S.California
Posts: 454
Thank You All

Thank you very much. That looks wonderful! I am going to make it soon
Chef Maloney is offline   Reply With Quote
Old 11-04-2012, 10:10 AM   #9
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,487
Quote:
Originally Posted by Chef Maloney View Post
Thank you very much. That looks wonderful! I am going to make it soon
Let us know how they turn out.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 11-04-2012, 08:41 PM   #10
Sous Chef
 
Chef Maloney's Avatar
 
Join Date: Oct 2012
Location: S.California
Posts: 454
Quote:
Originally Posted by powerplantop View Post
Let us know how they turn out.
OK I will. I bought the pork today. Thank you for taking the time to write the recipe. Much appreciated!
Chef Maloney is offline   Reply With Quote
Old 11-04-2012, 08:43 PM   #11
Sous Chef
 
Chef Maloney's Avatar
 
Join Date: Oct 2012
Location: S.California
Posts: 454
Quote:
Originally Posted by Andy M. View Post
1/4 cup ketchup
1/4 cup hoisin sauce
1/4 cup malt sugar or honey

2 tsp Ginger, grated
1 tablespoon rice wine or sherry
1 tablespoon chinese 5 spice powder
1 teaspoon red food coloring (opt)

Mix all ingredients except the pork to make a marinade. Marinate the pork for at least 2 hours; overnight is even better.

Roast the pork on a rack over a pan with water in the bottom.

Roast the pork at 400 degrees F for about 20 minutes.
Be sure to turn the pork occasionally.
Finish the pork by roasting for a few minutes at 500ºF. Let cool and slice thin.


Andy, thank you so much for the recipe. I have copied and saved!
Chef Maloney is offline   Reply With Quote
Old 11-04-2012, 09:44 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,448
Your welcome! I found this recipe gave me the flavor I was looking for.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-05-2012, 02:50 AM   #13
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,114
This is also nice with atlantic salmon

Quote:
Originally Posted by powerplantop View Post
Char Siu
2 Tbls Rice wine
2 Tbls Hoisin Sauce
2 Tbls soy Sauce
2 Tbls Honey
2 Tbls Maltose
½ tsp minced garlic
¼ tsp Sesame oil
¼ tsp 5 spice powder
¼ tsp white pepper
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 11-05-2012, 02:52 AM   #14
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,114
Thank you for this recipe Andy, I too have saved it

Quote:
Originally Posted by Andy M. View Post
1/4 cup ketchup
1/4 cup hoisin sauce
1/4 cup malt sugar or honey

2 tsp Ginger, grated
1 tablespoon rice wine or sherry
1 tablespoon chinese 5 spice powder
1 teaspoon red food coloring (opt)

Mix all ingredients except the pork to make a marinade. Marinate the pork for at least 2 hours; overnight is even better.

Roast the pork on a rack over a pan with water in the bottom.

Roast the pork at 400 degrees F for about 20 minutes.
Be sure to turn the pork occasionally.
Finish the pork by roasting for a few minutes at 500ºF. Let cool and slice thin.


__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 11-05-2012, 06:14 AM   #15
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,487
Quote:
Originally Posted by Kylie1969 View Post
This is also nice with atlantic salmon
I have not tried that but I bet it would be nice with salmon.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 11-05-2012, 10:40 AM   #16
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Is this the same sauce that is used on the boneless ribs found in Chinatown?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-05-2012, 04:36 PM   #17
Sous Chef
 
Chef Maloney's Avatar
 
Join Date: Oct 2012
Location: S.California
Posts: 454
Wonderful!

Quote:
Originally Posted by Addie View Post
Is this the same sauce that is used on the boneless ribs found in Chinatown?
That's what I'm shooting for Addie. I used the recipe posted by Andy M. and they came out TERRIFIC !!!!! I used pork belly. Full of fat, cholesterol, and flavor.
I AM HAPPY!!!!!! HAPPY !!!!!!
Attached Thumbnails
Click image for larger version

Name:	chinese pork belly.jpg
Views:	194
Size:	85.6 KB
ID:	16207  
Chef Maloney is offline   Reply With Quote
Old 11-05-2012, 04:43 PM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,448
Quote:
Originally Posted by Chef Maloney View Post
That's what I'm shooting for Addie. I used the recipe posted by Andy M. and they came out TERRIFIC !!!!! I used pork belly. Full of fat, cholesterol, and flavor.
I AM HAPPY!!!!!! HAPPY !!!!!!
I'm happy you liked it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-05-2012, 05:09 PM   #19
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Chef Maloney View Post
That's what I'm shooting for Addie. I used the recipe posted by Andy M. and they came out TERRIFIC !!!!! I used pork belly. Full of fat, cholesterol, and flavor.
I AM HAPPY!!!!!! HAPPY !!!!!!
Sounds like we have a winner folks YAY! Thanks a lot Andy. I am going to buy the bigest boneless spare ribs with the most fat I can find.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-05-2012, 05:11 PM   #20
Sous Chef
 
Chef Maloney's Avatar
 
Join Date: Oct 2012
Location: S.California
Posts: 454
Quote:
Originally Posted by Andy M. View Post
I'm happy you liked it.
no kidding. They are so good, I bit my finger!
Chef Maloney is offline   Reply With Quote
Reply

Tags
bbq, chinese, other, pork, recipe

ISO - Recipe for Chinese BBQ Pork Does anyone have or know of a recipe for that wonderful 'reddish in color, sweet, dripping with flavor BBQ Pork' like the kind you get in Chinatown in San Francisco? I love that stuff but don't get up there often. Would love to know how to make it myself :yum: 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 02:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.