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Chinese BBQ Pork Char Siu in leuchtend roter Glasur auf Jasminreis mit Pak Choi auf einem tiefen Teller, daneben ein elegantes bauchiges Rotweinglas mit Sangiovese Blackbird Claymore Wines aus dem Clare Valley, South Australia, Australien.

Chinese BBQ Pork (Char Siu) with Jasmine Rice & Pak Choi

Tender pork glazed with a sweet and spicy hoisin-honey sauce, oven-roasted until it develops a glossy red caramel crust, served with fluffy jasmine rice and crisp pak choi. Cantonese grilling meets Australian wine.
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Prep Time 20 minutes
Cook Time 35 minutes
Curing time 4 hours
Total Time 4 hours 55 minutes
Course Asian cuisine, Meat dish
Cuisine Cantonese
Servings 2 people
Calories 680 kcal

Equipment

  • 1 Backofen mit Grillfunktion
  • 1 Backblech mit Rost
  • 1 Rührschüssel für Marinade
  • 1 Pinsel für Glasur
  • 1 Kochtopf für Jasminreis
  • 1 Wok oder große Pfanne für Pak Choi
  • 1 Schneidebrett und Messer

Ingredients
  

FOR THE CHAR SIU:

  • 500 g Pork neck or pork belly cut into long strips (about 4 cm wide)
  • 3 EL Hoisin Sauce
  • 2 tablespoon of soy sauce light
  • 2 tablespoon of honey
  • 1 tablespoon of Shaoxing rice wine or dry sherry
  • 1 Teaspoon sesame oil roasted
  • 1 teaspoon of five-spice powder
  • 1 teaspoon of garlic powder
  • 1 tablespoon of brown sugar
  • 1 teaspoon of red food coloring optional – traditional but not required

FOR THE GLAZE:

  • 2 tablespoon of honey
  • 1 tablespoon of hoisin sauce
  • 1 a tablespoon of warm water

FOR THE PAK CHOI:

  • 2 Pak Choi halved or quartered
  • 2 garlic cloves finely chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon of soy sauce light
  • 1 teaspoon of toasted sesame seeds
  • 1 teaspoon of oyster sauce

FOR THE JASMINE RICE:

  • 200 g Jasmine rice
  • 380 ml Wasser
  • 1 teaspoon of salt

Instructions
 

PREPARATION:

  • Mix all the ingredients for the marinade until the sugar has dissolved.
  • Place the pork strips in a Ziploc bag or bowl and cover them completely with the marinade.
  • Marinate in the refrigerator for at least 4 hours—preferably overnight.
  • Mix the glaze made from honey, hoisin sauce, and warm water, then set it aside.

COOKING STEPS:

  • Preheat the oven to 200 °C (top and bottom heat).
  • Line a baking sheet with aluminum foil and place a rack on top.
  • Place the marinated pork strips on the rack and bake for 15 minutes.
  • Turn them over, brush with half of the glaze, and bake for another 10 minutes.
  • Turn them over again, brush on the remaining glaze, and caramelize under the broiler for another 5–8 minutes—the edges should be slightly charred and a bright reddish-brown.
  • Rinse the jasmine rice, bring it to a boil with water and salt, reduce the heat to low, and let it simmer for 12 minutes.
  • For the bok choy, heat the sesame oil in a wok over high heat, briefly sauté the garlic, add the bok choy, and stir-fry vigorously for 2–3 minutes.
  • Pour in the soy sauce and oyster sauce, toss once, and sprinkle with sesame seeds.

SERVE:

  • Serve the jasmine rice on deep plates or in bowls.
  • Cut the char siu into diagonal slices and arrange them in a fan shape on top of the rice.
  • Place the pak choi next to it.
  • Drizzle with the remaining glaze and garnish with toasted sesame seeds and sliced green onions.
  • Serve immediately.

SIDE DISHES:

  • Pickled cucumbers with rice vinegar and chili
  • Steamed dim sum or gyoza
  • Sriracha mayo as a dip

Nutrition

Calories: 680kcalCarbohydrates: 44gProtein: 58gFat: 28g
Keyword Char Siu Recipe, Chinese BBQ Pork, Clare Valley, Claymore Blackbird, Hoisin Pork, Pak Choi, Sangiovese Asian-style, Wine from Australia
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