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.

Made with a simple yet flavour loaded Char Siu sauce, pork is marinated to infuse with flavour then roasted until. Try this Chinese-style grilled pork with a sweet-and-sour marinade next time you break out the charcoal grill. All Reviews for Char Siu (Chinese BBQ Pork). 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

1. You need of For the pork.
2. You need 4 1/2-5 lb of whole pork loin.
3. It’s 3 of char siu marinade packets.
4. It’s 1 1/2 cups of water.
5. Prepare of For the chow mein.
6. It’s 1/2 lb of baby carrots.
7. You need 1 of medium sweet onion, sliced thin 1" long.
8. It’s 8 Oz of shitake mushrooms, sliced.
9. It’s 3 cloves of garlic, sliced thin.
10. You need 1 bunch of bok choy, only the whites. Sliced thin.
11. Prepare 1 head of savoy cabbage. Quarter & slice 1" thick.
12. It’s 2 of yellow squash, slice in half lengthwise, slice thin.
13. Prepare of For chow mein sauce.
14. You need 4 cups of heavy chicken broth.
15. You need 2 tbs of reduced sodium soy sauce.
16. You need 1-1 1/2 tbs of fish sauce.
17. Prepare 1 tbs of seasoned rice wine vinegar.
18. Prepare 1 tsp of sesame oil.
19. Prepare 1/2 tsp of Mongolian fire oil.
20. You need 2 of whole star anise.
21. Prepare 1/2 tsp of each dry mustard, ground ginger.
22. It’s of Other ingredients.
23. Prepare 1 pkg of soft chow mein noodles or lo mein noodles.
24. You need of Cornstarch slurry.

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! I've made this a few times using the BBQ too and the results. Some people enjoy Chinese BBQ pork made from a fattier cut, for example, pork leg, or even pork belly.

Brad's char siu (Chinese BBQ pork) w/ chow mein instructions

1. 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..
2. 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..
3. 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..
4. While pork is in the oven, make chow mein, sauce, and noodles at the same time..
5. 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..
6. 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..
7. 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..
8. Plate noodles and add sauced veggies on top. Slice pork thin and add to the plate. Serve immediately. Enjoy..

You can adapt the recipe according to your preference. 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. 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. Chinese BBQ pork is loved the world over, and it's not hard to make at home!

VEGAN RECIPES: Easy Homemade Tofu Poke Bowl.

You can have VEGAN RECIPES: Easy Homemade Tofu Poke Bowl using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of VEGAN RECIPES: Easy Homemade Tofu Poke Bowl

1. It’s 250 g of sushi rice 🍚.
2. Prepare 120 ml of Saitaku rice vinegar.
3. You need 300 g of tofu.
4. It’s 2 tbsp of Kikkoman Soy sauce.
5. Prepare 1 tbsp of Sesame oil.
6. You need of Lime juice.
7. Prepare 1 of Carrot 🥕.
8. You need 1 of Cucumber 🥒.
9. You need 3 of Spring onions.
10. It’s 2 of ready to eat Avocados 🥑.
11. You need of Lettuce 🥬.
12. You need 100 g of Corns.
13. You need 2 tsp of Black Sesame Seeds.
14. You need of Salt and pepper.

VEGAN RECIPES: Easy Homemade Tofu Poke Bowl instructions

1. Rinse the rice thoroughly in a strainer or colander under the tap. Once the water that comes out of the rice is completely transparent and therefore clean, you can start boiling the rice. Put in a pan with the 400 milliliters of water and bring to the boil. Then lower the heat and cook the rice for 15 minutes. Turn off the heat and let stand for 10 minutes with the lid on the pan. (Chef’s Note: Keep in mind that the rice still needs to cool down after cooking. This can easily take an hour.).
2. Meanwhile, heat the rice vinegar with the salt and pepper in another pan. This is the dressing for the rice..
3. Pour the dressing over the rice and stir a few times. Allow cooling (if necessary in a large bowl, that goes a little faster) to room temperature..
4. Meanwhile, mix the soy sauce with Sriracha, sesame oil and lime juice. Cut the tofu into small cubes of 1 x 1 centimeter and marinate in the soy sauce mixture..
5. Heat the rice vinegar in a small pan and cut the radishes into thin slices. Marinate for five to ten minutes in the vinegar..
6. Slice the avocado, mango, carrot, cucumber, lettuce and the onions. Spoon the slightly cooled rice (rather a little warm, then cold) into bowls. Divide the tofu, avocado, corns, mango slices, carrot and cucumber slices with the lettuce on this. Top the poke bowl with sesame seeds and possibly chili flakes and serve immediately..