Hi I'm Steve Owens and you're in my kitchen today we're going to be doing
char siu or barbecued pork. Now I've done this before on my channel where I used
all the specific ingredients the fermented bean curd all the seasonings.
Today we're going to do a quick and easy cheats version, we're going to be using a
char siu sauce, this one is Lee kum Kees if you get something similar that's fine
and I'm going to show you now which cut of pork we're going to be using.
Now the best piece of pork to use is something from either the shoulder or
the neck of pork with a good lining of fat in it because if you use something
like a loin it's going to be too dry. Now we need to take this pork and cut it up
into strips so I've cut a piece off there now
and I'm then going to cut, so we end up with strips of pork that are about an inch
thick. We're then going to take our barbecued sauce and just pour it over
the top of our pork. Now this sauce has all the fermented
bean curds and all the seasoning that we need and I'm just going to get my hands
in there now and just coat the pork over liberally, then we're going to set this
pork aside in the fridge for at least four hours or preferably overnight to
absorb all the flavors of the sauce.
I have a baking tray here that I've just coated with a little bit of vegetable
oil, my pork is beautiful and marinated, I'm just going to take the strips and
lay them across the bottom of my baking tray like that and I'm baking this
directly in the tray so all the sauce is caramelised in there as they cook and I'm
going to make a sauce to serve with the barbecue pork afterwards. Now if you love
barbecue pork or char siu like I do you'll know that I'm very lucky to have
all this here. Now I'm pouring the sauce from the bottom of the bowl all over the
top of the meat and I've preheated an oven to 180 degree Celsius that's 350 Fahrenheit.
We're going to get that in the oven now and we're going to roast this for about
20 minutes, then I'm going to bring it out I'm going to coat it with some honey
and then we'll put it back in again.
Now the pork has been in for 20 minutes I'm going to turn it round now in the
juices, now I'm just going to take a couple of tablespoons of honey and I'm
going to drizzle it over the top of the pork and just rub it in and then that
can go back in the oven for another 20 minutes.
The pork has been in there now for 40 minutes and I'm going to turn that
through the sauce so it coats all over the pork if the liquid starts dry out
add a little extra water in there and I'm going to cook this now for an extra 20
minutes but I'm going to turn the oven down to 150 degrees Celsius that's about
300 Fahrenheit a little lower and just finish the pork off. So now my pork is
going back into the oven for the final stage of the cook.
Now there is my char siu that's a quick and easy char siu it's been an hour in
the oven, look how beautiful that is. Now just going to take those pieces out and
put them onto a plate, now will you look at that plate of char siu now that's
absolutely delicious. That will serve with rice and some vegetables don't
forget we want to use the sauce that's left in the bottom of the pan here I
mean just look at the flavors that are left in the bottom of this pan. I'm going
to take a couple of cups of stock, chicken or vegetable whatever you prefer
and this is going to make a wonderful sauce or gravy. Now you can either take
this out of the pan and put it into a sauce pan or you can put the pan
straight over the stove and just reduce it down a little bit and if you want to
make this a little thicker you can add a little cornstarch in there and there's
the sauce. Now I've reduced that down and that is rich, it's full of the meat
juices, the flavor of the barbecued pork and that'll be wonderful if you just
pour that over the char siu, once you serve it with a dish of rice. Now I'm not going
to actually serve this just now but I am going to try a little piece just for you
guys, look at that, that looks absolutely beautiful. There it is quick and easy
barbecue pork Chinese style let's give this a taste, that is beautiful, it's
succulent, the meat is moist, it is absolutely delicious, very simple to make.
It is a little bit of a cheats way, if you want to see the full way of making be sure
to check out the link at the end of this video. Thank you for joining me, give this
one a thumbs up, share the love, be good I'll see you next time.
my that car siu is delicious, it's sticky. I've got to save it, I could eat
it right now but I'm going to save it for a meal this evening. I'll leave some
links here to some other videos please subscribe to the channel, be good, I'll
see you next time, take care