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CHINESE BARBECUED PORK 4 lb. boneless pork loin 3/4 c. soy sauce 1/4 c. sherry 1/2 c. grated onion 1/3 c. sugar 1/8 tsp. ginger 1 tbsp. cinnamon Sesame seeds Chinese mustard or ketchup Trim excess fat from pork. Cut lengthwise into 4 equal strips. Blend all ingredients except sesame seeds and
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Trim excess fat from pork. Cut lengthwise into 4 equal strips. Blend all ingredients except sesame seeds and mustard or ketchup. Put pork strips into Dutch oven or large baking dish. Add marinade and place into refrigerator for 5 hours, turning meat occasionally. Drain and save marinade for basting
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Combine soy sauce, salad oil, mashed garlic, chili pepper, sugar, anise, cinnamon and cloves in a bowl. Add the cut up pork to the soy sauce mixture and stir gently to coat each piece of pork with the marinade. Refrigerate marinaded pork 1-2 hours, stirring occasionally. Preheat oven broiler. Place
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Dozens of cities around the globe now host neighborhoods known as Chinatown or Little Asia. Char shu (CHAW-shoo) , which is roasted pork strips glistening with a delicious dark, sweet, gooey glaze, hang from hooks in the restaurant windows of these areas. Also called barbecue pork on menus, the meat
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I concur with Susan from Florida, it's best to marinate and grill the pork tenderloin whole rather than slicing it first. This recipe makes a fairly authentic Char Siew, is delicious and great to use in a curry laksa.
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Char Siu Char siu is usually served as one of many dishes in a Chinese main course. The leftovers are much prized, because the glaze is so flavorful that just a small amount of pork can bring another recipe, such as a stir-fry or rice dish, to life. If you make char siu at home, you can avoid the
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Chinese Barbecued Pork