How to Make The Best Black Tea Char Siu Pork

Black Tea Char Siu Pork - Start by making the black tea pork. Put enough water to cover the block of pork in a pan and start heating it up. When it comes to a boil, add the tea bags and steep them well. "Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish 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.

If chicken and beef are your stand-by meats, you've been missing out; the other white meat is just as flavorful and easy to transform into myriad meals that look like they took a lot more time and effort than they actually did. Our favorite pork recipes—from caramelized chops and slow-braised pork shoulder to spicy enchiladas—are guaranteed to put pork in your weeknight dinner rotation.

Tender pieces of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner. Here is Easy Black Tea Char Siu Pork Recipe.

While different cuts of pork can be used to make char siu, from lean boneless pork loin to fattier cuts, those fatty cuts like pork shoulder/pork butt really are. One thing I miss about living in Australia is being able to visit the local Chinatown, whether it be for a traditional Dim Sum breakfast, a browse through the colourful aisles of the Vietnamese grocer, or a visit to the Chinese bakery for their light and fluffy cakes. Learn how to easily make the best Chinese-style pork or chicken char siu that is perfectly tender, sticky, and sweet in the oven or roasting on the pan. You can have Black Tea Char Siu Pork using 7 ingredients and 15 steps.

Black Tea Char Siu Pork Ingredients

1. Prepare 800 grams of Pork block.
2. Prepare 2 tbsp of Ginger.
3. You need 1 clove of Garlic.
4. You need 800 ml of Sake.
5. You need 400 ml of Soy sauce.
6. You need 800 ml of Water.
7. You need 5 of Black tea bags.

The marinade of Char Siu comprises of a list of everyday items that are readily available in most of the Chinese kitchen pantry. This recipe is the Cantonese style Char Siu (Chinese barbecue pork). It is the improved version from the similar recipe that I posted a few years ago. BBQ pork belly char siu is the epitome of Cantonese BBQ.

Black Tea Char Siu Pork instructions

1. Start by making the black tea pork. Put enough water to cover the block of pork in a pan and start heating it up..
2. When it comes to a boil, add the tea bags and steep them well. If you use a strongly fragrant tea, the pork will take on a nice fragrance..
3. While the water is coming to a boil, tie the pork up with kitchen twine. The fat and edges of the pork block tend to fall off when they're cooked, so tie it up quite tightly. You can also use doubled-up cotton sewing thread for this..
4. Put the tied up meat in the tea water in the pan, and simmer for about 30 minutes. If you have some leftover leek or green onion and so on, add them to the cooking liquid..
5. If the meat is not totally immersed in the tea liquid, just turn it over halfway through and it will be fine! The meat will shrink so it will eventually become immersed in the liquid..
6. While the pork is simmering, chop up the ginger and garlic. Finely chop the ginger. Peel the garlic and separate the cloves..
7. Take the pan off the heat, put it in the sink and run cold tap water into it so that the liquid flows out..
8. In about 30 seconds the meat will be cool enough to handle, so take it out. (The black tea pork is now done.).
9. Wash the pan out cleanly and add enough sake, water and soy sauce (in a 2:2:1 ratio) to cover the pork once it's added back in. Add the ginger and garlic too..
10. Put the pork into the pan, and bring the pan to a boil. Simmer for about 10 minutes after it comes to a boil..
11. Take the pan off the heat, and leave to cool down overnight..
12. When it cools down the fat will congeal on the surface of the cooking liquid, so take it out. Bring the pan back to the boil..
13. Repeat the boiling then cooling down and removing the fat procedure again for a total of 3 times. Taste the sauce/cooking liquid halfway through; if it's too salty, add some sake and water..
14. Slice as thick as you like and enjoy! You can keep it in the refrigerator..
15. Addendum: You can use the leftover cooking liquid to simmer boiled eggs or to cook potatoes, sweet potatoes, taro and so on! You can also use the liquid to flavor stir fries. When using it in simmered or stewed dishes, adjust the amount so that the dish doesn't become too salty..

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Recipe: Easy Black Tea Char Siu Pork - They are always sliced into thin pieces and served with steamed white rice, with vegetable on the side. Sometimes spelled as char siew or char sui, the pork is always perfectly charred, juicy, tender, dripping in a sticky, sweet and savory sauce. Char Siu or Char Siew is a famous dish among the Chinese community. Char Siu is a roast pork that using I used to stop eating pork for a couple of years. But, I always miss that sweet and savoury char siu.

I believe you can make great and tasty Black Tea Char Siu Pork recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!