Search results
Results From The WOW.Com Content Network
Baked cha siu bao dough for this type is different from the steamed version. Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. [1]
Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style barbecued pork. [1] Originating in Guangdong , it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for cha siu bao or pineapple buns .
Main Menu. News. News
Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. [4] Cha siu bao – a Cantonese barbecue-pork-filled bun [5] Cao lầu – Vietnamese noodle dish; Carne de chango – Mexican pork dish; Carne de Porco à Alentejana – Portuguese pork dish
Brush the pork again with the remaining glaze and roast for about 10 minutes longer, until the pork is nicely lacquered and an instant-read thermometer inserted into the thickest part of the roast registers 165° to 170°. 5. Transfer the pork to a carving board and let rest for 15 minutes. Stir 1/4 cup of water into the pan juices.
Add the pork and soy sauce mixture and stir for 2 minutes. Add the cornstarch slurry and cook for 1 more minute, or until most of the liquid has evaporated. Remove the wok from the heat and let cool.
Char siu is not at all synonymous with "barbecued pork"; it may be a type of barbecued pork, but to a very large number of people "barbecued pork" means something else entirely, that is, pork (usually a pork shoulder) cooked in the barbecue style (smoked) as detailed in that article. On the other hand, char siu is a very specific item, and the ...
Cook for 1 1/2 to 2 hours, turning the pork twice during cooking (once after 45 minutes and again after an hour and a half). Raise the temperature to 425°F. Uncover the Dutch oven and add the olives.