As a measure of my love, I have chosen my hubby’s favourite Chinese dishes to prepare. Hubby loves steamed Char Siu Pork buns but we can only get them when we go to Sydney, so they are a bit of a treat.
Whilst researching on the internet I have discovered these will be a labour of love as the first step to making the steamed buns is preparing Chinese Char Siu Pork. I have to make it from scratch because we can’t buy it ready made in this little town.
After flicking through a stack of recipes I settled on a combination of a few, with a couple of modifications to allow for the fact that I can’t cook the meat over charcoals.
I made double the quantity of the recipe given below so we can have the Char Siu Pork as a meal and still have enough BBQ Pork left over to make the Steamed Buns. Here is the first of my Chinese Banquet.
Chinese BBQ Pork “Char Siu”Print Recipe
- 1 kg pork loin cut into large pieces
- 6 clove garlic 1 1/2 tablespoons cooking oil finely chopped
Char Siu Sauce
- 3 tablespoons sugar
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoon Chinese Shaoxing
- 5 dashes white pepper powder
- 6 drops red coloring optional
- 1 teaspoon five-spice powder
- 1 teaspoon sesame oil
- Combine all of the char siu sauce ingredients in a sauce pan, heat and stir until blended and becomes slightly thickened and sticky.
- Cut pork into about 6 to 8 large peices. Use 2/3 of the sauce to marinade the pork. Add the chopped garlic to the pork, ensure the meat is well covered in marinade and refrigerate overnight.
- Put remaining marinade in the fridge in a separate container.
- Next day, heat the oven to 160 degree.
- Put the pork into an oven bag and cook for 20 minutes.
- Check to see if the pork is cooked by slicing the meat.
- When the meat is just cooked, remove from the oven bag and drain any juices.
- Heat a wok or frying pan with sesame oil and add the cooked pork.
- Pour the remaining marinade over the pork and continue to turn until the pork is well coated and the sauce is lovely and sticky.
- Serve with rice. Yum.
This was the most delicious dish I have ever cooked. The house smelt like a Chinese Restaurant. The meat was tender and juicy and the sauce was sweet, salty, sticky mouthwateringly amazing. It is definitely worth the effort.
Give it a go and let me know what you think.
Oh, and take a look at these delicious Steamed Pork Buns I made with the leftover Chinese Char Sui Pork meat.