Quick Answer: How Do You Make Chinese Red Sauce For Bbq Pork?

Why is Chinese BBQ sauce red?

While traditional char siu sauce sometimes uses red food coloring to give roast pork a vibrant scarlet hue, this barbecue sauce is a deep, dark, chocolatey brown. The addition of fresh ginger gives it that extra kick that will turn any ordinary food into tongue-teasing East Asian-inspired cuisine.

What is Chinese barbecue sauce made of?

Unlike American-style barbecue sauces, traditional Chinese barbecue sauce doesn’t contain tomatoes. Hoisin sauce, soy sauce, black bean paste, and Chinese five-spice powder are what bring the flavor.

What can you substitute for char siu sauce?

For more delicious homemade Asian condiments be sure to try our:

• Teriyaki Sauce.
• Sweet and Sour Sauce.
• Black Bean Sauce.
• Hoisin Sauce.
• Sweet Chili Sauce.
• Ponzu Sauce.
• Yum Yum Sauce.
• Kecap Manis.

Can you freeze Chinese BBQ pork?

I use vacuum sealed bags, but if you don’t have those, wrap portions tightly in two layers of plastic wrap, then place in a ziplock bag and remove as much air as possible before freezing. The cooked pork will keep in the freezer for up to 3 months.

What is the red sauce that comes with BBQ pork?

Carolina Red Sauce is a thin vinegar based sauce that is very tangy and served as a mop sauce and finishing sauce for pulled pork. It is even great as a mop sauce for smoked ribs.

Is Chinese BBQ pork bad for you?

Hongkongers love their roast pork and other kinds of siu mei, or Chinese-style barbecued meat. But, a dietitian warns, more than one piece a week can be hazardous to your health if you leave the juicy fat and crispy skin on when you eat it. Poon said one should not eat siu mei too often – at most twice a week.

What are the Chinese sauces?

9 types of Asian sauces

• Light soy sauce. Also called ‘superior’ or ‘thin’ soy sauce, light soy is a Chinese soy sauce.
• Dark soy sauce. Also called ‘black’ soy, dark soy has more sodium than light soy.
• Japanese soy sauce. Also known as shoyu.
• Mushroom soy.
• Tamari.
• Kecap manis.
• Oyster sauce.
• Fish sauce.

What is Chinese BBQ seasoning?

The cayenne pepper gives this rub a nice kick but it’s the blend of the five spices ( star anise, cinnamon, cloves, Sichuan pepper and fennel seeds ) that deliver the Chinese flavor.

Is hoisin sauce the same as char siu sauce?

Char Siu Sauce Those familiar with this sauce often call it “Chinese barbecue sauce”. Like American barbecue sauces, its composition can vary, but will typically involve a mixture of hoisin sauce, honey or sweetener, and Chinese five spice powder.

What is hoisin sauce used for?

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is darkly-colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

What is pork char siu?

Char siu originally comes from Cantonese cuisine, and the word chā sīu 叉烧 literally means “ fork roasted ”, which is a nod to the traditional cooking method of skewering seasoned pork with long forks, and placing them in an oven or over a fire.

What does char siu taste like?

A good char siu recipe has depth of flavor–– a salty/sweet contrast with a hint of spice that compliments the pork and allows it to stand alone with just a simple mound of steamed rice and blanched choy sum.

How long is Chinese BBQ Pork good for in the fridge?

Properly stored, leftover barbecued spareribs will last for 3 to 4 days in the refrigerator. To further extend the shelf life of leftover barbecued spareribs, freeze them; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.

How do you reheat Chinese BBQ pork?

HOW TO REHEAT LEFTOVER CHAR SIU? Preheat oven to 375 F. Wrap the char siu strips in a foil and then bake for 10-15 minutes. Rest 10 minutes and then slice.

How do you store char siu pork?

Char siu will keep in the refrigerator for 4-5 days, and in the freezer for up to 3 months. To store in the freezer: I find it’s easiest to use if I cut it up before freezing. I cut some of it into slices, some into cubes, and some into strips, divide it all up into single-use portions, and freeze.