Remove from the oven and heat a BBQ or grill. Sear the meat on each side for a 1-2 minutes, basting with the reserved marinade. Served over white rice and topped with a sticky sweet sauce this recipe is a firecracker! Allow to rest, slice and serve, drizzled with any juices which have accumulated on the plate, 45 minutes, plus overnight marinating time, , cut into three 'steaks' (you can use pork fillet but be aware it may dry out on the barbecue), Join our Great British Chefs Cookbook Club. Mix two parts of maltose with one part of the marinade to form the basting sauce. She is based in South East London and loves carbs, cats, crabs and kebabs. This is a classic Chinese barbecue dish of grilled pork with a sweet, lacquered exterior, and one of the world’s most satisfying comfort foods. Refrigerate overnight. https://www.greatbritishchefs.com/recipes/char-siu-pork-recipe Alternative Cooking Methods. light soy sauce1 tsp. https://www.donnahay.com.au/recipes/dinner/pork/sticky-char-siu-roasted-pork Char Sui Pork Fillet Method. Served over white rice and topped with a sticky sweet sauce this recipe is a firecracker! Prepared in a hoisin and honey marinade then roasted until crisp and delicious, this pork dish will have everyone tucking in. Prepared in a hoisin and honey marinade then roasted until crisp and delicious, this pork dish will have everyone tucking in. https://www.allrecipes.com/recipe/258494/chinese-barbeque-pork-char-siu https://www.marionskitchen.com/homemade-chinese-bbq-charsiu-pork Place all the ingredients, apart from the pork into a bowl and stir to combine. Cover and refrigerate, overnight if possible, Remove the meat from the fridge then set up the barbecue for indirect cooking. This, with a mound of fluffy steamed rice and some simply cooked Chinese greens such as choi sum or pak choi is heaven and a cure for many ills, including hangovers and crappy Mondays. Helen makes her own char siu marinade – far superior to anything you might find in a jar – and slathers it over her barbecued pork until the whole thing is rich, sticky and sumptuous. To celebrate Chinese New Year The Dumpling Sisters have a brilliant traditional recipe – Char Siu barbecue pork. Using the fillet makes char siu pork a really achievable quick midweek dinner so long as you plan ahead with the marinade. Brilliant baked cannelloni: Gennaro Contaldo, Jamie’s ultimate bacon sandwich: Jamie Oliver & Pete Begg, Fail-safe stuffing with pork & sage: Jamie Oliver, Antipasti meat plank: Jamie Oliver & Gennaro Contaldo, How to make classic carbonara: Jamie Oliver, The porkie pizza: Jamie Oliver & Gennaro Contaldo, Vietnamese Thit kho trung (Pork & Golden Eggs): Thuy Pham-Kelly, Pigs in blankets with cranberry sauce: Gizzi Erskine, Easy meatloaf in tomato sauce: Kitchen Daddy, Simple sausage gnocchi: Amerigo Holthouse & Food Busker, Honey glazed Char Siu pork: The Dumpling Sisters, Quick sausage gnocchi with warm winter salad: Jamie Oliver, Spanish chorizo & potato stew: Omar Allibhoy, Christmas pulled pork sliders: Jamie Oliver & DJ BBQ, BBQ pork chops with maple rum glaze: Jamie Oliver & Felicitas, BBQ Pork Skewers: Jamie Oliver, Gennaro & Example, Argentine sausage sandwich: Felicitas Pizarro, Easy bacon and cabbage pie with mustard & puff pastry: Donal Skehan, Argentinian braised pork shoulder: Felicitas Pizarro, Traditional potsticker dumplings: The Dumpling Sisters, How to make bacon buttermilk scones: Donal Skehan, The ultimate bacon sandwich: Kevin Bacon & Jamie Oliver, Sausage, leek and butterbean cassoulet: Sorted Food, How to make American bacon doughnuts: DJ BBQ, Candied pork tenderloin: DJ BBQ & Gjermund Braaten, Italian sausage and lentils: Jamie Oliver, How to cook pulled pork: DJ BBQ & James Webb, Pulled pork burritos and coleslaw, part 2: My Virgin Kitchen, Pulled pork burritos and coleslaw, part 1: My Virgin Kitchen, How to prepare the celeriac from seared pork fillet & catherine wheel sausage: Jamie Oliver, How to prepare the catherine wheel sausage: Jamie’s Food Team, BBQ chicken, sausages and rib eye steak: Jamie Oliver, Mini shell pasta with a creamy smoked bacon and pea sauce: Jamie Oliver, How to stuff pork chops: Jamie’s Food Team, How to make mushroom stroganoff: Jamie Oliver, How to prepare a butternut squash: Jamie Oliver, Carrot & grain salad: Jamie Oliver & Tesco (UK only), Let’s talk about black beans: Jamie Oliver, Picanha and Brazilian farofa: Andre Lima de Luca, Jamie’s top 7 curry paste tips & hacks: Jamie Oliver, Jamie’s lamb and chickpea curry: Kitchen Daddy, Simple tray baked salmon: Bart’s van Olphen, Seven-veg tagine: Jamie Oliver’s food team, Sweet potato & white bean chilli: Jamie Oliver’s food team, Sweet potato tikka masala: Jamie Oliver & Tesco, Veggie christmas pithivier pie: Jamie Oliver, Brussels sprouts linguine with leftovers: Gennaro Contaldo. 2 pork fillets, cut in half70ml hoisin sauce70ml ketchup70ml Shaoxing rice wine vinegar2 tbs. Reserve. Barbecued gochujang pork ribs with pear, radish and peanut, Barbecued pork chop with apple and endive, Barbecued Meantime Pilsner-marinated free-range pork belly with English asparagus salad, Barbecue pork belly and langoustine skewer with baby gem salad, Mix all the marinade ingredients together, then decant 5 tablespoons into a separate bowl (you will use this to baste the meat as it is cooking), Pour the remaining marinade over the pork, making sure it is well-coated. You don’t want the marinade to come into contact with the grill due to the high sugar content, as it will stick, burn and become bitter, Cook the char siu for 20 minutes, turning and basting frequently, or until a temperature probe reads 62°C when inserted in the centre. Arrange the Char Siu on a wire rack. To celebrate Chinese New Year The Dumpling Sisters have a brilliant traditional recipe – Char Siu barbecue pork. Helen Graves' char siu pork recipe is comfort food at its very best. Place all the ingredients, apart from the pork into a bowl and stir to combine. Pour the rest of the marinade into a plastic container with the pork fillets and ensure they are evenly covered. Reserve. Remove the Char Siu from the ziplock bag. Pour a quarter of the marinade into a small pot and gently simmer for 5 minutes until slightly thicker and fragrant. Allow the meat to rest briefly before slicing and serving with either plain rice or your favourite fried rice and Asian greens. Cooking this on the barbecue adds an extra dimension of flavour, but you can just as easily make it in an oven. Please do not confuse tenderloin for loin, they are different cuts of meat and require different cooking! Pour the rest of the marinade into a plastic container with the pork fillets and ensure they are evenly covered Pour a quarter of the marinade into a small pot and gently simmer for 5 minutes until slightly thicker and fragrant. If you enjoy chilli heat, try adding a tablespoon of chilli flakes to the marinade as they will work well with the sweetness. Chinese 5 Spice1 knob ginger, finely grated3 drops sesame oil. Place pork into a baking dish and cook for 35-45 minutes in the oven. She writes one of London's oldest food blogs, Food Stories and is editor of Pit Magazine, an independent magazine about live fire cooking and smoking. Helen Graves is a freelance food and travel writer, recipe developer and editor. The quality should be sufficient to baste the Char Siu at least three times. It’s often cooked in the oven but with some careful manoeuvring can be done on the barbecue at home with great results – just make sure you use long skewers which cover the diameter of your grill. Bake for twenty minutes. The best way to cook char siu is by skewering the meat onto 2 long skewers per steak, removing the grill from your barbecue and resting the skewers on the edges.

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