Brad’s char siu (Chinese BBQ pork) w/ chow mein. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Growing up in the Catskills, the first time I saw this Chinese BBQ pork, or char siu, was at the Holiday Inn of all places. My father, the hotel restaurant’s head chef at the time, used a closely guarded recipe of Chinese sauces, lots of.
The only char siu recipe you need to make juicy flavorful pork with a sweet glossy glaze, just like you’d get at a Cantonese restaurant. Chinese barbecue pork, or char siu pork, is one of those dishes. And like so many other things which I have re-created at home, making your own Chinese Hello, I know what you mean about not using the oven during summer - way too hot! You can cook Brad’s char siu (Chinese BBQ pork) w/ chow mein using 24 ingredients and 8 steps. Here is how you cook it.
Ingredients of Brad’s char siu (Chinese BBQ pork) w/ chow mein
- It’s of For the pork.
- You need 4 1/2-5 lb of whole pork loin.
- You need 3 of char siu marinade packets.
- Prepare 1 1/2 cups of water.
- Prepare of For the chow mein.
- It’s 1/2 lb of baby carrots.
- It’s 1 of medium sweet onion, sliced thin 1" long.
- You need 8 Oz of shitake mushrooms, sliced.
- Prepare 3 cloves of garlic, sliced thin.
- You need 1 bunch of bok choy, only the whites. Sliced thin.
- Prepare 1 head of savoy cabbage. Quarter & slice 1" thick.
- Prepare 2 of yellow squash, slice in half lengthwise, slice thin.
- Prepare of For chow mein sauce.
- It’s 4 cups of heavy chicken broth.
- You need 2 tbs of reduced sodium soy sauce.
- Prepare 1-1 1/2 tbs of fish sauce.
- Prepare 1 tbs of seasoned rice wine vinegar.
- Prepare 1 tsp of sesame oil.
- It’s 1/2 tsp of Mongolian fire oil.
- You need 2 of whole star anise.
- It’s 1/2 tsp of each dry mustard, ground ginger.
- Prepare of Other ingredients.
- Prepare 1 pkg of soft chow mein noodles or lo mein noodles.
- It’s of Cornstarch slurry.
Char siu literally means “fork burned” which is a reference to the traditional preparation, skewered and barbecued over a fire. While you may not have had a chance to try it over rice or in noodle soup, you’ve probably had it chopped up in pork buns (char siu bao) at. Char siu recipes, much like other Chinese restaurant knockoffs tend to suffer greatly from a ‘close enough’ syndrome. The authors tend to toss everything in Although char siu can vary slightly from restaurant to restaurant, it seems to be one of the most consistent dishes in the old school New York.
Brad’s char siu (Chinese BBQ pork) w/ chow mein step by step
- Mix water and marinade pkgs. Pierce pork loin all over with a fork. Place both in a lg zip lock bag. Remove as much air as possible. Marinade overnight or longer. I went 3 days. Turn bag over every 8 -12 hrs..
- Pre heat grill. Clean with grill brush. Do not rinse pork loin. Place on grill and char on all sides. You want that dark caramelization. I even put a little smoke to it with Cherrywood chips while cooking..
- When seared on all sides, place in a baking dish and finish in the oven at 350. Bring to an internal temperature of 155. Remove from oven and tent with tin foil 5-8 minutes. This will bring the internal temp up to over 160..
- While pork is in the oven, make chow mein, sauce, and noodles at the same time..
- In a saucepot, place chicken stock, soy sauce, and fish sauce. Bring to a boil then reduce to a simmer. The idea is to layer these flavors into the sauce. So go down the list, add 1 ingredient and let simmer a few minutes before adding the next. I wrote the ingredients in order for how I added them. When last ingredient is in and it has simmered for a bit, thicken with cornstarch slurry. Equal parts corn starch and cold water. Until desired thickness. it will thin out when you add to veggies..
- For the chow mein, place a small amount of sesame oil in a wok. Heat wok and add whole baby carrots. Stir fry until they just start to caramelize. Add onion, mushrooms, and garlic. Stir fry until onion becomes translucent, don’t let them brown. Add bok choy, fry another 3 minutes. Add squash and cabbage. Fry until cabbage is just tender. Pour sauce over and heat through..
- Bring 4 qts water to a boil. Add noodles and cook according to times on the pkg. When done drain and rinse with hot water. Place in a serving bowl and toss with a little sesame oil so it doesn’t stick together..
- Plate noodles and add sauced veggies on top. Slice pork thin and add to the plate. Serve immediately. Enjoy..
Chinese BBQ pork is loved the world over, and it’s not hard to make at home! With some key ingredients and a couple of technique, it might even be better. This Chinese BBQ pork tastes just like the pork at your favorite Chinese restaurant (but better). Caramelized on the outside, nice and tender on the inside. This Chinese BBQ Pork (aka Char Siu) is out of this world good.