Porc mariné Char Siu Rôti et laqué au kamado
Today I'm sharing my recipe for Char Siu pork, also known as Chinese-style lacquered pork. You can prepare this dish on a kamado grill, as a vertical asado on a griddle, or on a traditional barbecue. It's a classic Cantonese dish. Throughout the Pacific, and especially in Polynesia, this recipe is called Pua (roast pig). It's a traditional Sunday brunch dish. Choice cuts of pork—loin, ribs, or shoulder—are marinated in a marinade with irresistible Asian flavors, where umami is prominent. All the ingredients for this marinade are readily available at good Asian grocery stores or online. For added convenience, you can even find ready-made Char Siu marinades in jars or powder form, but nothing beats homemade, as I'm sharing with you here. #chefounet #cooking #kamado #pork #charsiu You can order my new Big Book of Cooking: Marinades, Rubs, Sauces at this link: https://www.cuisine-a-la-plancha.eu/m... To buy my other books: My Kamado Cooking: at this link: https://www.cuisine-a-la-plancha.eu/m... The Big Book of Low-Temperature Sous-Vide Cooking: https://www.cuisine-a-la-plancha.eu/l... Plancha Cookbooks: https://www.cuisine-a-la-plancha.eu/c... To become one of our partners, write to me: [email protected] Petricorena products are available here: https://petricorena.com Join our community on Facebook: / chefounet.plancha / 351368352831932 and / 3377703629171498 Recipe ingredients: Ingredients (6 to 8 people) For the meat: 1.5 to 2 kg pork loin (or boneless rack, or belly) or 3 kg spare ribs (with bones) no salt For the marinade: 3 tbsp. 1 tablespoon hoisin sauce (Chinese BBQ sauce) 1 tablespoon oyster sauce 3 tablespoons sweet soy sauce 2 tablespoons liquid honey (or brown cane sugar) 1 tablespoon soy sauce 2 tablespoons rice vinegar 2 cloves grated garlic 1 piece (2 cm) grated fresh ginger 1 tablespoon Chinese five-spice powder (star anise, cloves, cinnamon, fennel, Sichuan pepper) 1 tablespoon sesame oil 2-3 tablespoons beetroot powder (from a specialty food store or online). (Optional, to replace potentially harmful chemical colorings) 2 tablespoons Shaoxing wine or Japanese mirin For the glaze: 2 tablespoons honey The remaining marinade 1 tablespoon tablespoon of pineapple or orange juice Vegetables: coconut rice and wok-fried vegetable chop suey
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