Dragonfishchinesebarbecuepork Recipes

DRAGONFISH CHINESE BARBECUE PORK

Steps:

• Clean the outside of pork removing all fat and silver skin.
• Mix marinade ingredients together, reserving 1/4 cup of marinade for basting while the pork is cooking.
• Place pork in remaining marinade (marinade should cover pork).
• Refrigerate for 24 to 48 hours.
• If you marinade less then 24 hours the full flavors will not develop; if you marinade for over 48 hours the marinade will desiccate the pork and the texture will suffer.
• Arrange pork on a broiler pan or a wire rack fitted into a sheet pan.
• Fill with 1/2 inch of water (water should not touch pork).
• Place in 325° oven.
• It will take 25 to 30 minutes to cook the pork, basting every 7 to 9 minutes and rolling pork over to baste all sides evenly.
• As with all roasted meats you should allow it to rest for 10 to 15 minutes before cutting.
• This will maintain the natural juices in the meat.
• Serve while still warm; slice 1/8-inch thick and arrange on platter with accompaniments.

CHAR SIU (CHINESE BARBEQUE PORK)

Steps:

• Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
• Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
• Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
• Place pork belly on the wire rack, reserving marinade.
• Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
• Move oven rack to the top position and preheat the oven's broiler.
• Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.