Hong Kong Bbq Sauce Recipes

ASIAN BARBECUE SAUCE

Steps:

• Stir together all ingredients except sugar in a bowl.
• Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
• Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).

GRILLED CHICKEN WINGS WITH HONG KONG SPICES (SHEK O WINGS)

Steps:

• Step 1: Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Set the wings aside while you prepare the marinade. ShareTweetPin14 Shares Step 2: Combine the soy sauce, honey, ginger, garlic, scallions, and five-spice powder in a large bowl and whisk until well combined. Set aside about half the marinade in a small bowl and cover and refrigerate it until you are ready to grill. Add the wings to the remaining marinade and turn to coat thoroughly. Cover the wings and let marinate, in the refrigerator, for at least 6 hours but preferably 24, turning the wings occasionally. ShareTweetPin14 Shares Step 3: Set up the grill for direct grilling and preheat to medium-high. ShareTweetPin14 Shares Step 4: When ready to cook, drain the chicken wings, then thread each wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. ShareTweetPin14 Shares Step 5: Brush and oil the grill grate. Arrange the wings on the hot grate with the aluminum foil shield under the ends of the skewers. Grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all, brushing the wings with the reserved marinade as they cook. Reduce the heat if the wings start to burn. Don't baste the wings during the last 3 minutes of grilling. Transfer the grilled wings to a serving platter and serve at once. ShareTweetPin14 Shares

HONG KONG BBQ SAUCE

Steps:

• In a medium saucepan, combine all ingredients.
• Bring to a simmer and cook, stirring until brown sugar dissolves and sauce is warmed through, about 10 minutes.
• This enough marinade for 2 meals.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut the pork into long strips or chunks about 2 to 3 inches thick. Don't trim any excess fat, as it will render off and add flavor.
• Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
• Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
• Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). It's amazing how oven temperatures can vary-from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.
• Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.
• Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F (190 C). After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
• Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous--you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. This will be the sauce you'll use for basting the pork.
• After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
• By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it's not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. You can also use a meat thermometer to check if the internal temperature of the pork has reached 160 degrees F. (Update: USDA recommends that pork should be cooked to 145 degrees F with a 3 minute resting time)
• Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!

HONG KONG RIBS

Steps:

• Roll ribs in flour mixed with salt.
• Brown well in fat in heavy pan.
• Combine ginger, garlic, soy sauce and lemon juice and pour over ribs.
• Cover and bake in preheated moderate oven (325 degrees) for 2 hours, basting frequently with the sauce.
• Uncover and bake or broil a few minutes longer to crisp the ribs.
• Ribs may be soaked in soy sauce before browning to intensify flavor.