Pork Char Siu

Pork Char Siu

by | May 2, 2021 | PORK | 0 comments

Pork Char Siu

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

Prep Time 20 minutes
Cook Time 1 hour 22 minutes
marinating and resting 1 day 10 minutes
Total Time 1 day 1 hour 52 minutes

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.

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Spiced Coconut Loaf

Spiced Coconut Loaf

by | Apr 24, 2019 | QUICK BREADS | 0 comments

I can’t speak for everyone but quick breads were some of the very first things I ever baked. My earliest memory of this included making blueberry muffins from a mix. Even the blueberries were included in a small tin. Next came a lemon pudding cake, also from a mix but fondly remembered as we often had it when my grandma was visiting. Even though these first memories are baked goods from a mix, they were still the beginning of tasty things to come, like this amazing Spiced Coconut Loaf.

This wonderful loaf is a coconut lover’s dream! It’s tender with a bit of chewiness from the coconut, lightly spiced and topped with a coconut glaze and toasted coconut. It’s one of my favourites!

What is a quick bread?

Quick bread is a very broad term given to any bread that is not leavened with yeast but rather other leavening agents such as baking powder and baking soda. This would include baked items such as cornbread, muffins, soda bread, etc.

They’re generally quick to prepare, require little mixing and can be baked right away. This makes quick breads easy, convenient and versatile. The varieties are endless really and they are such a great way to learn and have fun with baking.

Want more wonderful quick bread recipes?

Banana Bread

Chorizo Cheddar Bread

Chocolate Cherry Loaf

Author: Compelled to Cook, adapted slightly from Bon Appetit Spiced Coconut Loaf Cake

Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
Spiced Coconut Loaf
Print Recipe
    Servings Prep Time
    1 loaf 30-35 minutes
    Cook Time Passive Time
    4-45 minutes 10 minutes
    Servings Prep Time
    1 loaf 30-35 minutes
    Cook Time Passive Time
    4-45 minutes 10 minutes
    Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
    Spiced Coconut Loaf
    Print Recipe
      Servings Prep Time
      1 loaf 30-35 minutes
      Cook Time Passive Time
      4-45 minutes 10 minutes
      Servings Prep Time
      1 loaf 30-35 minutes
      Cook Time Passive Time
      4-45 minutes 10 minutes
      Ingredients
      Loaf
      Glaze
      Servings: loaf
      Instructions
      Loaf
      1. Preheat oven to 350℉, spray a loaf pan with non-stick spray and line with parchment, allowing the ends to overhang the loaf pan slightly.
      2. In a small bowl whisk together first 6 dry ingredients. Set aside.
      3. In a small bowl whisk together coconut cream and sour cream. Set aside.
      4. Using a stand mixer fitted with a paddled attachment or electric mixer beat brown sugar and butter together until smooth and light. Beat in one egg at a time until incorporated.
      5. Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined (do not overmix). Stir in coconut.
      6. Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
      7. Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
      Glaze
      1. In a small bowl whisk together powdered sugar and coconut cream until smooth. Toast almonds in a 350℉ oven for 10-12 minutes.
      2. Drizzle glaze over loaf and garnish with toasted coconut.
      Recipe Notes

      -If you cannot find coconut cream, you can use full fat coconut milk by chilling the coconut milk to solidify the solids and pouring off a 1/4 of the liquid prior to mixing together. This will make it thicker and creamier. The coconut milk I usually buy is seperated at room temperature so no chilling is required.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Rusty Chicken

      Rusty Chicken

      by | Jun 11, 2017 | CHICKEN | 2 comments

      What’s your favourite recipe from another foodie? I have many that have become tried and true that I go to again and again. It’s rather difficult to pick one favourite because they’re all great in their own way. Since it’s summer and prime grilling season my pick is Rusty Chicken from Chef John of Food Wishes  It makes the cut not because it’s fancy schmacy, but because it’s simple, uses everyday ingredients and is crazy good.

      Why do I love it? Apart from the simplicity, it’s the seemingly odd combination of ingredients that not only marinate the chicken but reduces down into a gloriously sticky sauce that hugs the chicken and is amazing with rice. It starts as a pale brown liquid speckled with bits of mayo but when it heats and thickens, it gives way to a slightly tangy, sweet and spicy sauce that has a wonderful burnished colour, hence the “rusty”. The sugar in the marinade creates slightly charred and crispy edges on the chicken and if you’re inclined, you can heat the sauce right on the grill. Which of course means less dishes. When it’s just me and my man, I will serve the chicken right from the foil dish……I’m crazy like that.

      While I stayed true to Chef John’s ingredients, I have altered the amounts to have extra marinade for sauce and I’ve opted to grill the chicken. During summer months this dish is seen regularly in the Compelled To Cook home and often when camping as well. Thank you Chef John for a great recipe. Hope you enjoy it as much as I do!

      Recipe source for Rusty Chicken:  Adapted from Chef John of Food Wishes

       

      Rusty Chicken
      Print Recipe
        Servings Prep Time
        4 people 15 minutes
        Cook Time Passive Time
        15 minutes 1 hour
        Servings Prep Time
        4 people 15 minutes
        Cook Time Passive Time
        15 minutes 1 hour
        Rusty Chicken
        Print Recipe
          Servings Prep Time
          4 people 15 minutes
          Cook Time Passive Time
          15 minutes 1 hour
          Servings Prep Time
          4 people 15 minutes
          Cook Time Passive Time
          15 minutes 1 hour
          Ingredients
          Servings: people
          Instructions
          1. Whisk together all ingredients except chicken. Place chicken in a glass or plastic dish and pour approximately one third of marinade over chicken and toss to coat. Add a little more marinade if needed to coat well. Cover chicken and remaining marinade and chill from 1-4 hours.
          2. Preheat grill to medium. Grill chicken thighs for appoximately 7-8 minutes per side, adjusting heat if needed as the sugar in the marinade can burn. Meanwhile, place a disposable medium size foil pan on grill and add remaining marinade. Heat, stirring often until bubbling,thick and glossy.
          3. When chicken is cooked add to marinade pan and toss to coat with sauce. Serve immediately.
          Recipe Notes

          Alternatively, you can use a regular saucepan on the stove to heat the marinade until thick and glossy.  Pour over chicken in serving dish and serve immediately.