Barbequed Pork

Barbequed Pork Recipe from USA - Ingredients and Directions

Region / culture: USA | Preparation time: 3 hours | Cooking time: 30-45 minutes | Servings: 4-6

Introduction

Barbequed Pork, also known as Char Siu, is a beloved dish that has captured the hearts of food enthusiasts around the world. This recipe offers a tantalizing blend of sweet and savory flavors, achieved through a carefully crafted marinade and slow-roasting technique. Perfect for gatherings, family dinners, or simply as a delicious meal prep option, this barbequed pork recipe promises to deliver tender, flavorful meat that's both versatile and irresistible.

History

The origins of Barbequed Pork can be traced back to ancient China, where it was a popular dish in Cantonese cuisine. Traditionally, the pork was skewered and cooked over an open flame, giving it a distinctive charred flavor. Over the centuries, the recipe has evolved and spread across different cultures, each adding their unique twist to this classic dish. Today, it remains a staple in Chinese restaurants worldwide and has become a favorite in home kitchens for its simplicity and depth of flavor.

Ingredients

1.5 lb (680 g) pork tenderloin, shoulder, or butt
2 cloves of garlic, peeled and mashed
2 tbsp of chinese rice wine or dry sherry
2 tbsp of hoisin sauce
2 tbsp of ketchup
1.5 tbsp of soy sauce
1 tbsp of liquid honey
2 tsp of brown sugar
0.25 tsp of five-spice powder
a few drops of red food coloring (optional)

How to prepare

Cut the pork into strips approximately 2 inches wide and 5 inches long.
Smash and peel the garlic, then mash it with a mortar and pestle or with a fork.
In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic, and five-spice powder. If using the red food coloring, add it now.
Place the pork in a shallow 9 x 13 inches glass baking dish.
Pour the marinade over the pork.
Marinate the pork in the refrigerator, covered, for 3 hours.
Remove the pork from the dish and reserve the marinade.
Preheat the oven to 425°F (218°C) for pork tenderloin, or 350°F for shoulder or butt.
Fill a shallow roasting pan with 0.5 inch of water and place it in the bottom of the oven.
Place the pork on a rack above the water.
Roast until golden brown, brushing 2 or 3 times with the reserved marinade. This should take about 30 minutes for the tenderloin, or 45 minutes for the shoulder or butt.
The internal temperature of the pork should reach 160°F (71°C).
Remove the pork from the oven and let it cool.
When the pork is cool enough to handle, cut it across the grain into pieces 0.25 inch thick.
Serve the pork at room temperature, cold, or use it to make steamed buns.

Variations

For a spicier version, add chili flakes or Sriracha to the marinade.
Substitute honey with maple syrup for a different sweetness profile.
Add a splash of orange juice to the marinade for a citrusy twist.

Cooking Tips & Tricks

To achieve the perfect barbequed pork, consider the following tips:

- Marinate the pork for at least 3 hours, or overnight for deeper flavor.

- Use a meat thermometer to ensure the pork reaches the safe internal temperature of 160°F (71°C) without overcooking.

- For added moisture, place a pan of water in the oven during roasting. This helps prevent the pork from drying out.

- Allow the pork to rest before slicing to retain its juices.

Serving Suggestions

This barbequed pork is incredibly versatile and can be served in numerous ways:

- Sliced and served over rice with steamed vegetables.

- As a filling for steamed buns or wraps.

- Chopped and added to fried rice or noodles.

- As a protein option in salads or grain bowls.

Cooking Techniques

Roasting the pork over a pan of water in the oven is a key technique in this recipe, as it helps to keep the meat moist and tender. Brushing the pork with the marinade during roasting also adds layers of flavor and helps achieve a beautiful glaze.

Ingredient Substitutions

If hoisin sauce is unavailable, you can use a mixture of soy sauce, peanut butter, and a sweetener as a substitute.

- Apple cider vinegar can replace sherry for a similar acidic balance.

- For a gluten-free version, ensure that gluten-free soy sauce and hoisin sauce are used.

Make Ahead Tips

The pork can be marinated up to 24 hours in advance, allowing the flavors to deepen. Additionally, the cooked pork can be stored in the refrigerator and used in various dishes throughout the week.

Presentation Ideas

Serve the sliced barbequed pork on a platter garnished with green onions and sesame seeds. For an elegant touch, accompany it with a side of pickled vegetables or a light cucumber salad.

Pairing Recommendations

This barbequed pork pairs beautifully with light-bodied red wines such as Pinot Noir or a crisp, dry Riesling for white wine lovers. For beer enthusiasts, a lager or pale ale complements the dish's flavors well.

Storage and Reheating Instructions

Store leftover pork in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven or on the stovetop with a splash of water to prevent drying out.

Nutrition Information

Calories per serving

A single serving of this barbequed pork contains approximately 200 calories. This makes it a relatively low-calorie option that can fit into various dietary plans.

Carbohydrates

Each serving of this barbequed pork recipe contains approximately 8 grams of carbohydrates. The primary sources of carbs come from the honey, brown sugar, and hoisin sauce used in the marinade.

Fats

This recipe contains a moderate amount of fat, with roughly 10 grams per serving. The fat content will vary depending on the cut of pork used, with shoulder or butt being higher in fat compared to tenderloin.

Proteins

Pork is an excellent source of high-quality protein. Each serving of this barbequed pork provides about 22 grams of protein, making it a satisfying and muscle-building option for your meals.

Vitamins and minerals

Pork is rich in several essential vitamins and minerals, including B vitamins (particularly B6 and B12), phosphorus, zinc, and iron. These nutrients play vital roles in energy production, immune function, and overall health.

Alergens

This recipe contains soy (soy sauce) and may contain gluten (depending on the brand of hoisin sauce used). Individuals with soy or gluten allergies should seek suitable substitutions.

Summary

Overall, this barbequed pork is a nutritious and flavorful dish that provides a good balance of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a versatile recipe that can be adapted to meet different dietary needs.

Summary

This Barbequed Pork recipe is a delightful journey through flavors and textures, offering a modern take on a traditional dish. With its rich history, nutritional benefits, and cooking versatility, it's a recipe that invites experimentation and can be enjoyed in countless ways. Whether you're a seasoned chef or a curious cook, this barbequed pork is sure to become a cherished addition to your culinary repertoire.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a cherished photograph in an old album. It was a warm summer day, the kind of day that beckons you outside to enjoy the sunshine and fresh air. I had decided to have a small barbecue with some friends and family, and wanted to try something new and exciting for the main course.

As I rummaged through my collection of cookbooks and recipe cards, I stumbled upon a faded and tattered piece of paper tucked away in the back of a drawer. It was a handwritten recipe for barbecued pork, passed down to me by my dear friend Martha many years ago. Martha was a wonderful cook, with a gift for creating mouthwatering dishes that never failed to impress.

I remembered the day she had shared the recipe with me as if it were yesterday. We had been sitting in her cozy kitchen, sipping on cups of steaming tea and exchanging stories and laughter. As the aroma of her delicious pork barbecue wafted through the air, I couldn't help but ask her for the secret to her amazing dish.

With a twinkle in her eye, Martha had handed me a piece of paper and told me that this was her family's closely guarded recipe, passed down through generations. She had learned it from her grandmother, who had learned it from her mother, and so on. It was a recipe that had stood the test of time, loved and cherished by all who had tasted it.

I had carefully tucked the recipe away, promising myself that one day I would try my hand at recreating Martha's delicious barbecued pork. And now, with the sun shining down on me and the tantalizing scent of charcoal and smoke in the air, I knew that the time had finally come.

As I read through the recipe, memories of Martha and her warm kitchen flooded my mind. I could almost hear her gentle voice guiding me through the steps, as if she were right there beside me. The ingredients were simple and wholesome – pork shoulder, brown sugar, soy sauce, garlic, and a few other seasonings that added depth and flavor to the dish.

I set to work, marinating the pork in a rich and savory sauce that promised to infuse every bite with a burst of deliciousness. The meat sizzled and crackled on the grill, sending up clouds of fragrant smoke that made my mouth water in anticipation. I brushed on layer after layer of the sticky, sweet marinade, watching as it caramelized and charred to perfection.

As the pork cooked, I couldn't help but smile at the thought of Martha and the countless meals we had shared together. She had been more than just a friend – she had been a mentor, a confidante, and a source of endless inspiration. Her love for cooking had been infectious, and had sparked a passion in me that had only grown stronger over the years.

Finally, the moment of truth arrived. I carefully removed the pork from the grill, the meat glistening with a tantalizing glaze that promised to deliver a taste sensation like no other. I sliced into the tender, juicy meat, the knife gliding effortlessly through layers of succulent pork that practically melted in my mouth.

As I took my first bite, a wave of nostalgia washed over me. The flavors were rich and complex, with a perfect balance of sweetness and tanginess that danced on my taste buds. It was as if Martha herself had guided my hand, ensuring that every bite was a tribute to her culinary genius.

I savored each mouthful, relishing the familiar taste of Martha's beloved recipe. It was a dish that spoke of tradition and heritage, of love and shared memories that spanned generations. And as I sat there, surrounded by friends and family who had gathered to enjoy the fruits of my labor, I knew that Martha's legacy would live on in every delicious bite.

And so, as the sun dipped below the horizon and the last embers of the barbecue faded to ash, I raised a toast to my dear friend Martha. Her recipe for barbecued pork had brought us all together, weaving a tapestry of flavors and memories that would forever hold a special place in my heart. And as I looked up at the stars twinkling overhead, I knew that Martha was smiling down on me, her spirit alive in every delicious morsel of pork that graced our plates.