Japanese yakibuta/ Chinese char siu
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 287.7
- Total Fat: 8.3 g
- Cholesterol: 79.1 mg
- Sodium: 893.6 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.7 g
- Protein: 31.0 g
Introduction
great as an accompaniment or an ingredient, used for many dishes;top off a bowl of ramen with one or two thin slices
cut into cubes and add to fried rice
roughly chopped and use as a filling for steamed buns (where my original char siu recipe appeared)
minced and use as a shumai filling
as a sandwich meat
cut into strips for salads or stir fries
referenced from: http://justbento.com/handbook/johbisai/cha
r-siu-yakibuta-chinese-style-roast-pork great as an accompaniment or an ingredient, used for many dishes;
top off a bowl of ramen with one or two thin slices
cut into cubes and add to fried rice
roughly chopped and use as a filling for steamed buns (where my original char siu recipe appeared)
minced and use as a shumai filling
as a sandwich meat
cut into strips for salads or stir fries
referenced from: http://justbento.com/handbook/johbisai/cha
r-siu-yakibuta-chinese-style-roast-pork
Ingredients
-
more than 2 lbs (1kg) pork shoulder or neck
For the marinade:
1 cup (360ml) soy sauce
3 Tbs. oyster sauce
5 Tbs. sugar
1/2 cup shaoxing wine (紹興酒）or sake or dry sherry
an inch-long (2cm) piece of fresh ginger, peeled and sliced
1 small onion, peeled and cut into quarters
2 garlic cloves, peeled and crushed with a knife
1 cinnamon stick
1 small piece of star anise
1 clove
Tips
can be cooked with diced meat.
Char siu will keep in the refrigerator for 4-5 days, and in the freezer for up to 3 months.
To store in the freezer: I find it’s easiest to use if I cut it up before freezing. I cut some of it into slices, some into cubes, and some into strips, divide it all up into single-use portions, and freeze. Sometimes I add a drizzle of the marinade to the meat before packing it up. This amount of char siu lasts me for a good month, used in various dishes.
The marinade itself can be frozen too. Skim off the solidified fat from the surface of the cooled marinade, and strain it through a sieve. Put it in a plastic zip bag and lay flat in the freezer. Once frozen, you can just scoop out a little bit at a time with a spoon. Use a little bit in a stir-fry, fried rice, and so on.
Directions
If you want your pork to be a neat, even bundle, wind some kitchen string around it tightly. I usually skip this step.
Combine all of the marinade ingredients in a bowl.
Put the pork in a sturdy plastic zip bag, then put another bag over it (the second bag catches any leaks - and believe me, that first bag always leaks.) Pour the marinade into the inner bag. Express as much air as you can out of the bag, and close it. Close the outer bag also.
Place the bagged pork on a plate, and put it in the refrigerator. Marinate it for at east 3 hours or overnight. Turn it around occasionally to distribute the marinade evenly.
When you are ready to cook it, preheat the oven to 450°F (220°C). Take the pork out of the bag and put it in an oven baking dish. Add the marinade. Roast the pork at the high temperature for 15 minutes, then lower the temperature to 250°F (120°C). Turn the pork over.
Roast the pork for 1 1/2 to 2 additional hours, turning it every 30 minutes, or until an oven thermometer registers an internal temperature of 160°F (70°C). Take the baking dish out of the oven and let the meat cool in the marinade, turning occasionally to moisten the meat surface. Cool down before slicing.
Serving Size: 10= 1x100g
Number of Servings: 10
Recipe submitted by SparkPeople user SECUNER.