Pork Char Siu

Pork Char Siu

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

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 Shaohsing 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 at least 24 hours, flipping at least once.
  • Preheat oven to 325°F and place rack in the middle. Line a baking tray with tin foil and parchment. Drain marinade into a shallow skillet and place pork onto the baking tray. Bake for 30 minutes, turn pork and continue baking for 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 and bake for 10 minutes.
  • Turn oven to broil and remove parchment paper from under the pork to the clean tin foil beneath (see notes). Baste pork and broil for 1-2 minutes, turn pork, baste and broil for 1-2 minutes. Remove from oven, cover and allow to rest for 10 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 tin foil and parchment is important because the sugary drippings from the pork tend to burn when broiling.  Removing the parchment gives a clean surface for broiling.

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Roasted Gremolata Cauliflower

Roasted Gremolata Cauliflower

Cauliflower is boring!

But it doesn’t have to be with a good roasting and the addition of a vibrant Gremolata.  Roasted Gremolata Cauliflower is anything but boring with its caramelized edges, fresh garlic, parsley and a good dose of lemon zest.  The Gremolata is a game changer for plain, boring cauliflower, transforming it into a flavourful and zesty side dish.

What is Gremolata?

Gremolata is an Italian condiment/accompaniment that is made with Italian flat leaf parsley, lemon zest, fresh garlic, olive oil and salt. It’s vibrant and fresh with a slight bitter note from the parsley and flavour punch from the garlic. If you have parsley, lemon and garlic, you’ve got a simple sauce that will spruce up so many things. It’s a classic accompaniment for the Italian dish Ossobuco but also great with fish, lamb and of course vegetables. 

Roasted Gremolata Cauliflower
Print Recipe
    Servings Prep Time
    5-6 people 20 minutes
    Cook Time
    30 minutes
    Servings Prep Time
    5-6 people 20 minutes
    Cook Time
    30 minutes
    Roasted Gremolata Cauliflower
    Print Recipe
      Servings Prep Time
      5-6 people 20 minutes
      Cook Time
      30 minutes
      Servings Prep Time
      5-6 people 20 minutes
      Cook Time
      30 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 400℉
      2. In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
      3. Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
      4. Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
      5. Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
      6. Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
      Recipe Notes

      -make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.

      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
      Cranberry Almond Roasted Broccoli

      Cranberry Almond Roasted Broccoli

      With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.  Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.  Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.  Meaning, you don’t need to worry about oven space or soggy vegetables.  

      Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.  Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well.   Enjoy!

      Recipe source for Cranberry Almond Roasted Broccoli:  Compelled To Cook

      Cranberry Almond Roasted Broccoli
      Print Recipe
        Servings Prep Time
        6-8 people 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        6-8 people 15 minutes
        Cook Time
        20 minutes
        Cranberry Almond Roasted Broccoli
        Print Recipe
          Servings Prep Time
          6-8 people 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          6-8 people 15 minutes
          Cook Time
          20 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 400℉.
          2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
          3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.

          Cranberry Pork Rib Roast

          Cranberry Pork Rib Roast

          Move over turkey, there’s another succulent, juicy, easy to carve meat in town.  Cranberry Pork Rib Roast is an excellent way to entertain and impress this holiday season.  Flavoured with rosemary, mustard and garlic, it roasts up beautifully in a couple of hours.  Served with a cranberry apple sauce gives it a wonderfully delicious holiday flare that’s sure to impress.

          I love pork rib roasts for the bones.  They provide a little extra fat and flavour, plus, they help to keep the roast moist throughout the roasting process.  This stunning pork rib roast is just as much a showpiece as your golden turkey, it’s easy to carve and perfect for 6-10 people, depending on size and how you slice it.  Pork and apples are a natural pairing, which makes the cranberry apple sauce the perfect accompaniment to this lovely roast.  Enjoy!

          Recipe source for Cranberry Pork Rib Roast:  Compelled To Cook

          Cranberry Pork Rib Roast
          Print Recipe
            Servings Prep Time
            6-10 people 30 minutes
            Cook Time Passive Time
            120 minutes 20-30 minutes
            Servings Prep Time
            6-10 people 30 minutes
            Cook Time Passive Time
            120 minutes 20-30 minutes
            Cranberry Pork Rib Roast
            Print Recipe
              Servings Prep Time
              6-10 people 30 minutes
              Cook Time Passive Time
              120 minutes 20-30 minutes
              Servings Prep Time
              6-10 people 30 minutes
              Cook Time Passive Time
              120 minutes 20-30 minutes
              Ingredients
              Servings: people
              Instructions
              Pork Rib Roast
              1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
              2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
              Cranberry Apple Sauce
              1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
              2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

              Tomato Confit

              Tomato Confit

              Slow roasted, jammy and infused with garlic and herbs, Tomato Confit is delightful on crostini.  It’s my personal favourite way to enjoy it.  I find the subtly sweet tomatoes to be the perfect match with soft tart cheese, in this case, goat cheese.  The copious amount of olive oil, along with a long slow roast makes it all luscious together and a great addition to pasta, fish and vegetables.  

              Thanks to Nigel Slater for this lovely recipe that I found in a copy of The Guardian.  I’ve made the recipe pretty much as written, other than being in my own words.  Sometimes things don’t need to be messed with.  The beauty of this Tomato Confit is its simplicity, and how only a few ingredients can be transformed into a versatile delight. It is concentrated goodness in a jar, and handy to have on hand. It will keep for a solid week in the refrigerator, giving you numerous possibilities for snacks and meals throughout the week. 

              Recipe source for Tomato Confit:  Nigel Slater’s Tomato Confit

              Tomato Confit
              Print Recipe
                Servings Prep Time
                3 cups 45-50 minutes
                Cook Time Passive Time
                3 hours 1 hour
                Servings Prep Time
                3 cups 45-50 minutes
                Cook Time Passive Time
                3 hours 1 hour
                Tomato Confit
                Print Recipe
                  Servings Prep Time
                  3 cups 45-50 minutes
                  Cook Time Passive Time
                  3 hours 1 hour
                  Servings Prep Time
                  3 cups 45-50 minutes
                  Cook Time Passive Time
                  3 hours 1 hour
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Preheat oven to 260℉.
                  2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
                  3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
                  4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
                  5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
                  6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
                  7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
                  Recipe Notes

                  -Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

                  -Will keep for a solid week in the refrigerator.

                  -Makes approximately 3 cups.