Chinese marinated pork
Davels
"Davels" <Whos...@btinternet.com> wrote in message news:...
> Ok.......we've all had a take away from the local Chinese, and we've all
had
> pork in one dish or another. What I would like to know is, what are the
> flavourings that are used to marinade the pork that gives it that
wonderful
> flavour and that touch of red to the outside of the meat. Any one know?
>
>
Niall
(Use pork steak/fillet)
For the marinade:
1 tblesp HoiSin
1 tblesp Yellow Bean
1 tblesp Soft Brown Sugar
2 tblesp soy (one of dark & light in you have it)
2 tblesp brandy or whisky
1 tblesp oyster sauce
(you can use plum sauce if you are short of hoi-sin
but the yellow bean is important)
Marinade for at least eight hours.
I will send the cooking instructions if
anyone wants. (It is important for the end result)
Reply to group if you want the whole thing.
Regards
Niall
Davels <Whos...@btinternet.com> wrote in message
news:97eo3u$3rj$1...@neptunium.btinternet.com...
Davels
important to get the right result.
Thanks once again
Dave S.
"Niall" <academy...@iol.ie> wrote in message
news:IZ4n6.4364$PF4....@news.iol.ie...
Chris
<academy...@iol.ie> wrote:
> Ok Folks -its Char Siu Pork and it is fabulous when home cooked
> (Use pork steak/fillet)
>
> For the marinade:
>
> 1 tblesp HoiSin
> 1 tblesp Yellow Bean
> 1 tblesp Soft Brown Sugar
> 2 tblesp soy (one of dark & light in you have it)
> 2 tblesp brandy or whisky
> 1 tblesp oyster sauce
>
> (you can use plum sauce if you are short of hoi-sin
> but the yellow bean is important)
>
> Marinade for at least eight hours.
>
> I will send the cooking instructions if
> anyone wants. (It is important for the end result)
>
This recipe sounds delicious! Please post the cooking instructions here.
:-)
Thanks,
Chris
Fluffie
* Exported from MasterCook *
Char Siu Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Ethnic
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Hoisin Sauce
1/2 C Sherry
3 Tbsp Red Food Coloring
1/2 C Light Soy Sauce
1 Pc Fresh Ginger -- Size Of Thumb Joint
5 Cloves Garlic
1/2 C Sugar
1/2 Tsp Chinese Five Spice -- Optional
Mince the garlic finely or use garlic press. Place in a bowl. Grate the
ginger into bowl or use garlic press to get the juice. Add other
ingredients and mix well. Refrigerate until used. Will keep well in a
closed container for a couple of weeks.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Char Siu (roast Pork)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lb Pork Loin
2 C Char Sui Sauce
Cut the pork into strips no more than 1-1/2 inches thick and 3-4 inches
wide. Marinate pork strips in 1/2 the marinade for 3-4 hours in the
refrigerator. Turn several times. Bake the marinated slabs for 45 minutes
in a 350 degree oven on racks over water-filled baking pans. If you don't
use the water beneath it will splatter all over. Turn the slabs frequently
and baste with the remaining marinade.
Serve hot or cold in thin, transverse slices.
NOTES : Save left-overs to use in fried rice, twice-cooked pork, or noodle
soup.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Char Siu Bao (manapua)
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chinese Sliver Loaves
1 3/4 C Hot Water
3 Tbsp Sugar
2 Tbsp Shortening
6 C Flour
2 Tbsp Baking Powder
1/2 Tsp Salt
Roast Pork Filling
1 Tbsp Sugar
1 1/2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1/2 C Chicken Stock
1 Tsp Sesame Oil
1/4 Tsp Pepper
1 Drop Red Food Coloring
1 Tbsp Vegetable Oil
3/4 C Roast Pork -- Diced
Marinate
2 Tbsp Sherry
2 Tbsp Sugar
1/4 C Soy Sauce
3 Tbsp Hoisin Sauce
1/4 Tsp Red Food Coloring
Honey
1/2 Inch Piece Ginger -- Minced
1 Large Spring Onions -- Chopped
1 Tbsp Cornstarch
2 Tbsp Water
Add sugar and shortening to hot water, stir til sugar is dissolved, and
allow to cool until barely warm. Sift remaining dry ingredients into a
large mixing bowl, and gradually stir in
sugar mixture. Mix well and gradually draw dough together with your hands.
It should be soft, but not sticky. On a floured board, knead dough about
5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp
cloth and let rise at least 1 hour.
_Roast Pork Filling_
makes 24 buns
1 T. sugar
1 1/2 T. soy sauce
1 T. oyster sauce
1/2 cup chicken stock
1 tsp. sesame oil
1/4 tsp. ground black pepper
1 drop red food colouring (optional)
1 T. vegetable oil
3/4 lb. diced roast pork (recipe: 3 lbs. pork sirloin cut into 2 inch
strips,
marinated in: 2 T. sherry, 2 T. sugar, 1/4 cup soy sauce, 3 T.
hoisin sauce, 1/4 tsp. red food colouring; marinate 4-5 hrs in
fridge; bake 1 hour at 325, brushing with honey three times; let cool
20 min. then dice for dumpling recipe)
1/2 inch piece fresh ginger, minced
1 large or 2 small spring onions, chopped
1 T. cornstarch
2 T. water
1 recipe Silver Loaves
Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil,
black pepper and red food colouring. Set aside.
Stir-fry the pork, ginger, and spring onions in the vegetable oil for 2 min.
Pour in the seasoning mixture and stir for another minute. Stir the
cornstarch
into the water and pour into wok. Continue to cook, stirring, until the
sauce
is like thick custard. Remove from heat.
Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes.
Divide into 24 pieces and cover again with the cloth.
Pat each piece of dough into a 4 inch in diameter circle. Place a teaspoon
of pork filling in centre and pleat edges of circle all the way around.
Bring edges up over filling, finally pinching the pleats together firmly at
the centre top. Set aside for 10 minutes.
Place each bun on a piece of wax (grease proof) paper, and steam with 1/2
inch
of space between them, for 12 minutes. Do not open the steamer while cooking
or else the characteristic splitting of the top of the bun will not take
place.
_Shrimp and Vegetable Filling_
1 T. vegetable oil
2 cloves garlic, minced
1 spring onion, finely chopped
3/4 lb. chinese cabbage, chopped, blanched in boiling water for 1 min,
drained and squeezed dry in paper towels
1/4 cup cooked baby shrimp, minced
1 tsp. sugar
1 tsp. soy sauce
1/2 tsp. ground black pepper
1 tsp. sesame oil
1 tsp. cornstarch
1 T. water
Heat the oil in a wok, fry garlic and spring onion til garlic is a light
golden colour. Stir in cabbage and shrimp, and cook one more minute. Add
sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed
with water. Stir again. The mixture should thicken immediately. Fill buns as
with above recipe.
_Sweet Red Bean Paste Filling_
(sweet red bean paste can be bought in the store, and used straight from the
can for filling, but this is how to make it from scratch)
1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar
Place the beans and water in a saucepan, cover, bring to boil over medium
high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or til beans
are very soft.
Strain the water from the beans, and blend them into a puree in a blender
or food processor.
Press the puree through a sieve, discarding the skins, which will be left
in the sieve.
Place the puree in several layers of cheesecloth, and gently squeeze to
remove excess moisture.
Place the thickened puree back into the saucepan, together with the sugar
and
vegetable shortening, and heat over low heat, stirring until it becomes a
thick paste. Stir and scrape Vigorously so that it does not stick to
the bottom.
Remove from heat and let cool before filling buns.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Char Siu Chinese (spareribs)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Lb Pork Ribs -- Per Person
1/2 Tsp White Pepper
2 Cloves Garlic -- Minced
2 C Water
2 C Char Sui Sauce
Cut the ribs into individual serving pieces of 2-3 ribs each. Put the
spices and water in a large pot with a tight-fitting lid. Heat pot to
boiling. Put the pork pieces in the boiling water. Parboil gently until
the ribs have lost all their color (about 20 minutes for 4 lbs of ribs).
Remove the ribs to a large bowl. The liquid can be saved for soup or gravy.
Marinate the cooled ribs in the refrigerator in the 2 cups of barbecue sauce
for 3-4 hours, turning several times.
Barbecue over medium hot coals, basting and turning frequently until the
ribs are well glazed and mildly charred (7-10 minutes per side).
- - - - - - - - - - - - - - - - - - -
"Davels" <Whos...@btinternet.com> wrote in message
news:97eo3u$3rj$1...@neptunium.btinternet.com...
Niall
I feel that this is the one to use. Although the second Mastercook
recipe that Fluffie sent is nearly there, there are some serious flaws
in the cooking instructions, which is actually the reason this pork
turns out so spectacular!
I have a thing about authentic chinese recipes and not
"westernised" variations, so this one is the real deal
Ok Folks -its Char Siu Pork and it is fabulous when home cooked
(Use 1 kg pork steak/fillet)
For the marinade:
1 tblesp HoiSin
1 tblesp Yellow Bean
1 tblesp Soft Brown Sugar
2 tblesp soy (one of dark & light in you have it)
2 tblesp brandy or whisky
1 tblesp oyster sauce
(you can use plum sauce if you are short of hoi-sin
but the yellow bean is important)
Cut your pork in to 1" - 1.5" strips
Marinade for at least eight hours. (i often dont leave it nearly
that long)
(All my temps are in Gas mark as its all I know)
Put one oven rack on the highest you can in the oven
and remove the rest
Preheat oven to Gas 7
Place a flat dish with about a half pint of water in it, on the floor of the
oven
(I find that its better to use less water as you can add more later)
Put the strips on hooks or skewers and HANG off the top rack
Keep the Marinade aside
Cook for 8-12 minutes on GM7
Meanwhile, mix a tblesp of honey or maltose or golden syrup with
boling water in a small cup and leave aside
Baste the pork with marinade and reduce to GM4 (stops burning)
and cook for further 10-15.
Dont overcook the pork - remember its going under the
grill as well after it comes out of the oven
Remove the pork and let cool for a couple of minutes.
Coat in the honey/maltose water and grill on a med heat until
it browns a little
Use the remaining marinade and water (that caught the juice & excess
marinade)
from the oven to make a sauce
I find it ends up a little weak and often put another tblesp of
y, bean & hoisin in to it -just keep tasting.
Enjoy.
The idea behind the hanging is that the outside crisps up
while the initial fast cook holds the mositure in the middle
the grilling with honey accentuates the colour and gives it even more
flavour
The suggested serving is to cut up the meat in slices - but I dont bother
The pork looks so good it seems a shame to slice it.
As you all probably know Chinese cooking involves a variation in quantity
of a few key indredients, so if you modify the marinade you will probably
end up with
a new dish!
I would love to hear your views on this if any of you try it
I personally think it is one of the nicest things I have ever cooked
Regards
Niall