Name: Pappardelle with Peas and Bacon
Yield: 2 people
Ingredients: 3 slices bacon (large dice); 6 ounces dried Pappardelle pasta (see note); 2 cloves garlic (minced); 2/3 cup heavy cream; 1/3 cup frozen peas (thawed, see note); 1/4 tsp kosher salt; 1/3 cup freshly grated parmesan cheese (plus more for serving); 1 tbsp chopped fresh parsley

Pork Char Siu

by Compelled to Cook | May 2, 2021 | PORK | 0 comments

Pork Char Siu

What’s your favourite Chinese dish? I can’t seem to narrow it down to just one but wor wonton soup and pork dumplings are definitely at the top of my list. I also enjoy dim sum with its array of steamed buns, rice rolls and dumplings. But today’s Pork Char Siu was made in preparation for wor wonton soup, which is soon to follow!! Wor, meaning “everything” in Chinese means the soup can be made with any combination of your favourite foods such as broccoli, baby bok choy, or shrimp. I personally believe that Pork Char Siu is a must to include. The sweet and salty meat is great together with the broth and vegetables and helps to make the soup a meal on its own.

Pork shoulder roast on a black cutting board with a bowl of marinade in the background in preparation for Pork Char Siu.

While wor wonton soup is one of my favourite ways to use Pork Char Siu, it’s also great in fried rice, ramen, or sliced and served with extra sauce over rice. Heck, cold pork buns are great too! The cooked pork freezes well in an airtight container for up to two months. Having three cooked pieces gives you Pork Char Siu for at least three meals if frozen separately. It makes for easy weeknight meals when you’re short on time and energy. Enjoy!

Reduced marinade in a stainless steel skillet ready to glaze the roasted pork for Pork Char Siu.

Need a little weeknight dinner inspiration?

Red Pepper Spaghetti

Skillet Chicken and Orzo

Beef and Black Bean Quesadillas

Pork Char Siu sliced and presented on a black cutting board garnished with fresh parlsey.

Author: Compelled to Cook

Pork Char Siu

Prep Time 20

Cook Time 1 22

marinating and resting 1 10

Total Time 1 1 52

Ingredients

3-4 pound pork shoulder roast
5 tbsp honey, divided
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup hoisin sauce
1/4 cup sherry or Chinese Shaoxing Wine
1 tbsp canola oil
1 tsp Chinese five spice
1/2 tsp red food colouring paste see note
1/4 tsp white pepper

Instructions

Trim pork shoulder of excess fat and cut lengthwise into 3 even pieces. Place pieces into a sealable bag.
Whisk together 3 tbsp of honey and the remaining ingredients. Pour marinade over pork and seal bag. Lay bag flat on a small tray or shallow baking pan and refrigerate for 24-48 hours, flipping once or twice.
Preheat oven to 325°F and place rack in the middle. Line a baking tray with two layers of aluminum foil or a layer of aluminum foil and a sheet of parchment paper. (see note) Drain marinade into a shallow skillet and place pork onto the baking tray. Bake for 30 minutes, turn pork and continue baking for an additional 30 minutes.
Meanwhile, whisk the remaining 2 tbsp of honey into the marinade and reduce over medium-high heat until it coats the back of a spoon, about 7-8 minutes.
Increase oven temperature to 350°F. Generously baste pork with sauce and bake for 10 minutes. Turn pork, baste again and bake for an additional 10 minutes.
Turn oven to broil and remove the top layer of aluminum foil or sheet of parchment paper from under the pork leaving a cleaner surface for broiling (see notes). Baste pork and broil for 1-2 minutes, turn pork, baste and broil again for 1-2 minutes. Remove from oven, cover and allow to rest for 10-15 minutes before slicing.

Notes

-I used a food colouring paste, more food colouring may be required if using the liquid variety.

-Lining the pan with two layers of aluminum foil or aluminum foil and parchment is important because the sugary drippings from the pork tend to burn easily. Removing the top layer that is already starting to get dark gives a clean surface for broiling, preventing any unnecessary burning.

Product Favourites!

Crispy Wontons

by Compelled to Cook | Feb 8, 2021 | APPETIZERS, PORK, SNACKS | 2 comments

Crispy Wontons

I’m a PIG! At least that what my friend and co-worker Yanan tells me, and who knows the Chinese zodiac better than a person born and raised in China? It’s a lucky sign/animal Yanan tells me, but being called a pig certainly doesn’t have the best ring to it. However, I must confess I have been known to be a little piggish when it comes to food LOL! Today’s Crispy Wontons are inspired by Yanan and the upcoming Chinese New Year on February 12th.

Wontons wrapped three ways on a wooden cutting board demonstrating pork wontons for the Crispy Wontons recipe.

Yanan can make the best pork dumplings and steamed buns and has been my inspiration and guidance for this post. She is always willing to teach, lend a helping hand, and has a huge heart. I can say with some honesty that my wonton making has improved with her recommendations and practice from making this post. However, it will be some time, if ever, that I can proclaim to be a pro at Chinese cooking. I will at least say it is fun to practice!

Yanan and her family immigrated from China to Quebec, Canada in 1999. They had to learn French in a French-speaking province, find employment and make their way through endless challenges in a new country. Yanan was a teacher in China and already knew technical English, but learning Americanized English was a thing of its own. The slang, profanity and innuendoes still took some learning. The tones in the Chinese language are very prevalent when she is speaking English today. They provide a level of entertainment because her tone can change with each word, leaving you to wonder if she is being passionate, angry, or simply excited about something.

From Quebec, Yanan and her family moved across the country to the province of Alberta. She found employment with the Correctional Service of Canada and eventually became a co-worker of mine. She is a joy to me, and I consider myself lucky to call her a friend. Happy New Year Yanan!

Author: Compelled to Cook