Chinese Barbecue Pork (Char Siu) & Coconut Rice
Barbecue season is here! Tired of the same old grilling recipes? Try some Chinese barbecue pork. With just a few ingredients, it is very easy to make and great for a crowd. Hong Kong Supermarket has all the ingredients for this easy dinner. Keep in mind that the long marinating time is a must, no cheating. Not only does it flavor the pork but it will tenderize it as well. Since it requires a minimum of overnight marinating, it makes dinner the next day a snap. Coconut Rice is an easy and tasty side dish for this grilled barbecue pork. Using coconut juice instead of coconut milk will cut the calories down. So if feeding a large crowd is on your agenda, this recipe is for you.
Chinese Barbecue Pork (Char Siu)
5 lbs. pork shoulder
½ cup honey
¼ cup Hoisin sauce
¼ cup soy sauce
3 Tablespoons of Shao Xing cooking wine (can substitute dry sherry)
½ teaspoon white pepper
1.5 teaspoons five spice powder
1.5 teaspoons sesame oil
6 cloves garlic, minced
3 Tablespoons of canola oil
In a small sauce pan add the honey, Hoisin sauce, soy sauce, Shao Xing cooking wine, white pepper, five spice powder, and the sesame oil. Whisk together well. Bring to a boil over med-high heat and cook for 2 minutes, remove from heat and cool. Reserve ½ cup and refrigerate. Add the minced garlic to the rest of the sauce. Slice the pork into 2”thick slices. Do not cut off the fat, most of it will melt when it’s grilled. Discard the bone. The slices should be about 6” – 7” long and 4” wide. In a large Ziploc bag add the pork slices and the remaining marinate with minced garlic. Massage the bag well to distribute the marinate throughout. Refrigerate for 24 to 48 hours. Preheat oven to 375 degrees. In a glass Pyrex dish add the pork strips and cook in the oven for 30 minutes. Meanwhile add the canola oil to the remaining ½ cup of the marinate and light a charcoal grill. Grease the grill grate well. Skewer the pork strips like a weave with metal skewers. When coals are white add the pork skewers. Turn and baste with the canola oil and marinate mix frequently until the pork is nicely charred. Remove from the grill and let it rest for 10-15 minutes lightly tented with foil. Remove the skewers and slice thinly.
2 Tablespoons jalapeno, seeded and finely chopped
2 Tablespoons ginger finely chopped
2 Tablespoons butter, unsalted
½ teaspoon salt
2 cups basmati rice
2 cans (14 oz) coconut juice
½ cup water
In a medium saucepan add the butter, jalapeno and ginger. Sauté on medium heat until fragrant, about 3 minutes. Add the rice, coconut juice and water. Bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed about 15-20 minutes. Fluff with a fork and serve.