The BEST Char Siu & 4 Quick Ways to Use Recipe & Video - Seonkyoung Longest (2024)

FAQs

What to do with char siu? ›

One of my favorite things about char siu is how well it tastes in a variety of dishes. Some of our favorite serving suggestions are: Garlic Noodles or Chow Mein – either sliced and served on top or chopped and tossed together. In fried rice – diced and tossed into the rice over high heat for an amazing flavor!

What are the best cuts of pork for char siu? My dad uses pork butt, also known as "Boston butt” or "pork shoulder,” and this seems to be among the most popular cuts for char siu. It's ideal to use more fatty cuts, so some other options would be the pork neck end or pork belly.

Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style of barbecued pork.

Storage & other uses

You can use leftover char siu to make char siu fried noodles, char siu fried rice, and char siu buns (recipes coming soon!) To store the char siu, place it in a sealed container or bag and store it in the fridge for up to 4 days, or in the freezer for up to 1 month.

Char siu pork is perfect cut up and thrown in fried rice, noodles, soup noodles or even in pastry puffs or bao recipes.

Unlike char siu, which is made by painting slices of pork shoulder with a thick, sweet marinade and roasting it, Japanese chashu is a simmered dish made with pork belly.

Whereas char siu is roasted in an oven at high heat and typically includes Chinese five spice, hoisin and red yeast rice or red food coloring for its distinct color, chashu is usually rolled to maintain its moisture, seared, then braised in a flavorful liquid of sake, soy sauce, sugar, scallions, ginger and sometimes ...

Here are the ingredients you will need to make your own char siu sauce: Agave syrup – We will be using agave syrup to replace the honey used in the authentic version. I do not recommend using maple syrup as the flavor would be overpowering.

Char siu (叉烧) is a type of Cantonese roast meat. Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao.

With prices soaring at $15 per pound for cha siu pork at my local Chinese BBQ spot, I have been making cha siu (Char Siu) at home more often. Pork butt can usually be found on sale anywhere from $. 99-$1.99 per pound.

What is the red stuff on Chinese pork? ›

The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).

When scoring the pork, cut all the way through the skin and fat but not into the meat or else the juices will run when roasting, which will soften the crackling and dry out the meat. Chill the pork uncovered in the fridge for at least 4 hours. This will allow the pork to dry out maximising the crackle.

How to store fresh pork. All raw meat should be stored at the bottom of the fridge in a clean, sealed container to stop it touching or dripping onto other things. Store up to its use by date. Do not consume after the use-by date.

USDA recommends using cooked pork within three to four days, kept refrigerated (40 °F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.

Arguably Char Siu may be carcinogenic. Despite the charred chunks, many may easily chomp down when the meat is carved and served in thin or thick slices on a plate, all because it is too delicious to resist the temptation. There are also many health enthusiasts who would not lay an eye on anything charred.

There's no better way to use leftover Chinese BBQ Pork than to add it a batch of good ole fried rice. It's the perfect protein for fried rice, almost as if it was created with each other in mind.

Lee Kum Kee Cha Siu Sauce (Also known as Chinese BBQ Sauce) is a vegetarian, honey-sweet sauce, and it's the secret to the authentic Classic Chinese Barbeque Pork (also known as 'Cha Siu'). This sauce is a great marinade for many kinds of meats and ribs, and also meat-free alternatives, such as tofu.

Throw a BBQ sauce into a pan with beef, pork or lamb. And any sauce with light, citrusy vinegar, like Thai/Vietnamese dipping sauces, is perfect for glazing a fish before cooking.