Char Siu...did I get this from above or was it from one of the recent blogs I looked at?......

J

joanietoo

Well-known member
Anway, I copied and pasted and made the recipe below and it is really good.....I used something they sell here called Pork Cushion???...never seen this before.

Now I have quite a bit of this left over and wonder what I can do with it...

SUGGESTIONS please....

Char Siu

is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Yield

8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Ingredients

1/4 cup low-sodium soy sauce

1/4 cup hoisin sauce

3 tablespoons ketchup

3 tablespoons honey

2 teaspoons bottled minced garlic

2 teaspoons grated peeled fresh ginger

1 teaspoon dark sesame oil

1/2 teaspoon five-spice powder

2 pounds boneless Boston butt pork roast, trimmed

1/2 cup fat-free, less-sodium chicken broth

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

 
Joanie, it came from Traca in post 14080 and sound delicious. For leftovers, Google Char Siu

Bao (Bow), which are Chinese steamed buns filled with the Char Siu. They can also be baked. There are several recipes listed. I have eaten them both ways, and they are delish!. Never made them, myself, however. They are a standard item at a Chinese Tea Lunch, Dim Sum. One of my cookbooks says that you can use frozen bread dough as a substitute for the traditional dough, but the frozen dough works best when baked, it does not steam well. Maybe someone else has a T&T Bow recipe?

 
Count me as another who made this last week...

and really like it.
In fact, we'll be having some of the reminders tonight.
I made a fried noodle cake and some stir-fried asparagus to go with.

A definite keeper.

 
Joanie, so glad you liked it! I had the last of it yesterday. I heated it up, stirred in a little

mayo and ate it wrapped in Romaine leaves. I keep thinking it would be good sloppy-joe style on a bun with some pickled onions. Another day I heated some up and added a dash of cider vinegar.

 
Traca, I plan on a similar lunch....

for tomorrow.
I was thinking the reheated meat, with a bit of the sauce, wrapped into lettuce leaves.
I'll probably pass on the mayo.

This recipe is a keeper, for sure! Thanks!

 
Wow! I'm so excited this has been such a popular recipe! I had to fish out my crock pot

from the back recesses of my cabinet and boy, was it worth it! smileys/smile.gif

 
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