first posted feb 2018
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| 'Perfectly flavoured.' 'A revelation; hard to believe it's low fat/sugar/salt. ' Tasters |
This virtually guilt-free beautifully flavoured meat is perfect for Chinese New Year or when nothing else but Chinese will do...or even on a summer's picnic, sliced, as a snack.
When 67 tested the pork, it nearly didn't go to tasters. It was beautifully tender and moist. The pork is that good; the flavour is terrific despite - or maybe because of - the way the heathier ingredients were combined.
Char Siu barbecued pork are long strips of boneless pork, often coloured red, marinated in an unmistakeable sweet and savoury sauce. The crisp, slightly burnt edges are optional; the generous layer of sticky finger-licking coating is not.
Though every lover of Chinese food adores Char Siu, most people with health or obesity issues approach it with caution. Many char siu sauces are laden with sugar & salt and some pork strips have hidden layers of thick fat.
67goingon50 used pork fillet, a healthy cut that's a little more expensive than most. But it has less fat than skinless chicken breast and, once trimmed of (thin layers) of sinew, is pure extra lean meat.
67's marinade reduced sugar and cut back on soy sauce. Reduced-salt soy helped minimise blood pressure issues.
With this dish, the blog introduces a new Asian flavour: hoisin sauce*. It comes in a jar, is dark and salty-sweet and you will use it again and again as a glaze, dipping sauce or (like oyster sauce) a flavouring for fried rice.
The exotic and infrequently used red or yellow bean sauces which some recipes claim is a must for 'authenticity' make no appearance here.
Prepare a day in advance.
Cost: £4-5, depending on source
Serves: 3-4 depending on sides
Ingred:
400-500gm/12-16oz pork fillet, trimmed of fat & sinew
Marinade:
1 1/2 tbsp hoisin sauce
1 tsp oyster sauce
1/2 tsp reduced-salt soy sauce
1/2 tsp toasted sesame oil (or peanut oil)
3/4 tsp sugar
1 1/2 tbsp maple syrup or honey
2-3 tbsp brandy or sherry
1 tbsp tahini or smooth peanut butter
2 med cloves garlic, peeled & grated
2 tbsp peeled & grated ginger
1 tsp 5-spice powder
1/2 star anise
red food colour without e numbers* (opt) (67 didn't bother)
Method:
You'll need a small roasting tin two inches/5cm deep and a large baking/cooling rack that sits comfortably on top
Comments:
'This was a revelation; the sauce was so like restaurants in London's Chinatown, it was hard to believe fat, sugar & salt were reduced. The meat was very tender and succulent but it was good to have the option of crisping and charring the exterior. I loved it!' Blogger
'The pork was perfectly flavoured and melted in the mouth.' Political Agent
Tips:
Ways to Serve Char Siu pork:
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
67goingon50 used pork fillet, a healthy cut that's a little more expensive than most. But it has less fat than skinless chicken breast and, once trimmed of (thin layers) of sinew, is pure extra lean meat.
67's marinade reduced sugar and cut back on soy sauce. Reduced-salt soy helped minimise blood pressure issues.
With this dish, the blog introduces a new Asian flavour: hoisin sauce*. It comes in a jar, is dark and salty-sweet and you will use it again and again as a glaze, dipping sauce or (like oyster sauce) a flavouring for fried rice.
The exotic and infrequently used red or yellow bean sauces which some recipes claim is a must for 'authenticity' make no appearance here.
Prepare a day in advance.
Cost: £4-5, depending on source
Serves: 3-4 depending on sides
Ingred:
400-500gm/12-16oz pork fillet, trimmed of fat & sinew
Marinade:
1 1/2 tbsp hoisin sauce
1 tsp oyster sauce
1/2 tsp reduced-salt soy sauce
1/2 tsp toasted sesame oil (or peanut oil)
3/4 tsp sugar
1 1/2 tbsp maple syrup or honey
2-3 tbsp brandy or sherry
1 tbsp tahini or smooth peanut butter
2 med cloves garlic, peeled & grated
2 tbsp peeled & grated ginger
1 tsp 5-spice powder
1/2 star anise
red food colour without e numbers* (opt) (67 didn't bother)
Method:
You'll need a small roasting tin two inches/5cm deep and a large baking/cooling rack that sits comfortably on top
- Cut the fillet into two equal sized pieces
- Mix all the marinade ingredients, whisking or processing to blend
- Pour the marinade into a plastic zip-lock storage bag or a large plastic bag (placing the bag in a deep bowl will reduce mess)
- Put the pork into the bag, mushing it round so the fillets are well coated
- Refrigerate 4-6 hours or overnight, turning when you remember
- When ready to cook, bring pork to room temperature
- Preheat oven to 200c/400f
- Rest the baking rack over the tin, making sure it's stable; fill tin half full with hot water
- Place the filets on the tray, reserving the marinade
- Bake 20 min, dabbing marinade on the meat halfway through
- Reduce temperature to 180c/350c; bake another 20 mins, basting every 5 mins or so. If you have a meat thermometer, the inner temperature should be 65-70c/145-60f
- To give the fillets a charred look, turn temp up to max (OR turn on the grill) and cook until edges crisp & blacken
- Mix 1 tbsp maple syrup or honey with a drop of red colouring, if using; brush it all over the fillets until they glisten
- Serve at room temperature; slice thinly on the diagonal
Comments:
'This was a revelation; the sauce was so like restaurants in London's Chinatown, it was hard to believe fat, sugar & salt were reduced. The meat was very tender and succulent but it was good to have the option of crisping and charring the exterior. I loved it!' Blogger
'The pork was perfectly flavoured and melted in the mouth.' Political Agent
Tips:
- the Char Siu sauce can also be used on pork butt or shoulder, sliced into strips 2in/5cm wide but the meat has more fat
Ways to Serve Char Siu pork:
- over a mound of white rice with Honeyed Chinese leaves and gravy made with the leftover marinade plus stock
- sliced, on noodles in hot broth
- over a salad of Chinese leaves & cucumber with Oriental dressing
- as a snack, sliced
*Lee Kum Kee £2/400gm
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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