How is bbq pork red

Brush marinade on the meat. Cook for 15 minutes on one side and flip. Continue cooking until the meat reaches an internal temperature of F, approximately another 10 minutes. In The Oven Preheat oven to F. Place meat on an aluminum foil-lined baking tray. Brush with the marinade and roast for minutes, or until the internal temperature of the meat reaches F.

Finishing Up After cooking either method remove the meat from the heat, brush honey on top and let the meat rest for minutes before slicing. Serve on top of steamed rice and vegetables. Recommended Products As an Amazon Associate and member of other affiliate programs, We earn from qualifying purchases. If you liked this recipe, here are some similar dishes you may enjoy! Michelle Wong. Share Pin Email Print. Baked Chiles Rellenos With Chorizo. Top Round Roast Beef with Chimichurri.

Click here to cancel reply. Recipe Rating Recipe Rating. Sharon Saturday 13th of June Sarah Ozimek Saturday 13th of June Rating: 4 stars. I like this recipe and have made it three times, with modifications the second and third time. Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part and parcel to the authentic dish. That said, I used tenderloin the first time, pork sirloin roast the second, and pork shoulder the last. I do like pretty red colored char siu but against my better judgement, I used the full 2 tablespoons of food color which was huge overkill.

I went with 1 tablespoon the second time and it was still way too much and stained my cutting board. Food coloring is terrible for our bodies so cut it way back, or not at all, or as suggested, substitute red bean paste or boil down some beets if you want it red. I also like five spice, but take care how much you use. It will overpower all other ingredients. It needs to be in the soup that long to penetrate. Don't cook it for an hour or you'll overcook.

Use a thermometer and pull it at degrees and let it rest. The water pan is a good suggestion if you are using leaner cuts. A whole butt roast makes a lot, so I portion it up and freeze pieces for later use. Amy Randy Smith. And prepared in the oven I used a pork shoulder roast which was on sale , trimmed of fat and cut into 2"x5" pieces.

I also substituted cooking sherry for the rice wine, and I didn't use food coloring. Half-way through the cooking process, I brushed the meat with the marinade and then finished in the oven.

Tastes just like my favorite restaurant but much less expensive! My grill is under a snow bank so I made this as close as I could on a pan on the stove. I did cook with some of the extra marinade so I probably got a little extra flavor from that. Very nice. I will probably make again. I'm a new cook learning from my mom. This is my 2nd time making this recipe and it's great. At the end put them in the boiler for about mins to crisp the skin, used tenderloin and served with white rice.

I loved everything about this marinade yum! Only addition a slug of rice wine vinegar with all of the sweet going on felt it needed a little acid balance. Hubs grilled to perfection. A keeper! This marinade tastes really good!

Author: Nagi RecipeTin Eats. Prep: 5 mins. Cook: 1 hr 30 mins. Marinating: 2 d. Total: 2 d 1 hr 35 mins. Servings 6 -8 people. Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here. Ingredients Cups Metric. Instructions Marinade pork: Cut pork in half to make two long strips. Note 5. Mix Marinade ingredients in a bowl. Place the pork and Marinade in a stain proof container or ziplock bag.

Marinate 24 to 48 hours in the fridge 3 hours is the bare minimum. Line a tray with foil and place a rack on top recommended but not critical. Remove pork from the marinade, save Marinade. Place pork on rack. Roast for 30 minutes. Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.

Serve with rice and steamed Chinese greens. See notes for more uses! Recipe Notes: 1. Soy Sauce — The light soy sauce adds a touch more salt to the marinade, the balance I like. Do not use dark soy sauce flavour is too intense.

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