Char sui (Chinese Barbecue Pork) is one of my all time comfort foods. Growing up in Hong Kong, Char Sui is the lynch pin for so many meals. Served with rice and veggies, in noodles, in buns and just by itself as a snack, its salty sweet bbq flavour is completely addictive. However of course so are all the nasty additives, colourings and msg you can find in it nowadays- not in a good way of course.
When I first stumbled across this recipe I was not convinced it was going to taste as good. But oh boy is it on the money! Simply marinade and roast. We serve with chinese greens stir fried with garlic or we make coconut rice (or try cauli mash/parsnip rice)
Homemade Char Sui (Barbecue Pork)
A clean ingredient recipe for a classic favourite. Authentic takeaway/restaurant flavour with great ingredients.
I am a big fan of this woman and everything she cooks! She has been a friend of mine since primary school and is still one of my nearest and dearest buddies. With Chinese and Italian roots the recipes she has in her database are amazing. She is a natural homemaker and nourishes her kids with her homemade food everyday. This recipe looks delicious and I can see our family really enjoying it. We love her family like our own and I hope you love her recipe too.
Soft Tofu with Minced Pork and ‘suet choi’ (Chinese pickled veggie)
2 packets of Tofu
1 tablespoon cooking oil
1 pound pork, shredded or minced
1 clove garlic, very finely minced
1 teaspoon grated fresh ginger
1 cup chicken broth
2 to 3 bunches of Suet Choi – chopped (it’s salty preserved vegetable which needs to be presoaked for 1/2 at least to wash off the salt) if you can’t find this, use 2 tablespoons oyster sauce and 1 tablespoon soy sauce to replace the flavour that this vegetable offers.
1/4 cup cool water
1 teaspoon cornstarch
1/2 stalk green onion, chopped
1. Marinade the pork with a pinch of salt, tsp of sugar, tsp of sesame oil, tsp of sherry. Leave for at least 30mins.
2. Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil and add in the garlic and stir fry for 30 seconds.
Add in the pork. Saute until browned, about 2 minutes.
3. Add in the chicken broth and bring to boil then add the suet choi OR oyster sauce and soy sauce. Then add the diced soft tofu.
In a small bowl, whisk together the water and the cornstarch. In the wok, stir in the water and cornstarch mixture and bring everything to a simmer. Be careful not to mash the tofu whilst stirring. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Sprinkle green onion before serving with rice.