Brad's char siu (Chinese BBQ pork) w/ chow mein. The mildly sweet and savory char siu (Chinese bbq pork) filling inside flaky pastry shell are just to die for. They make great snacks, or even meals, any time of the day. I used pie crust for this recipe.

My Pineapple Fried Rice recipe is the greatest in the world!. I may also teach you how to use up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for your family! Made with a simple yet flavour loaded Char Siu sauce, pork is marinated to infuse with flavour then roasted until caramelised. You can cook Brad's char siu (Chinese BBQ pork) w/ chow mein using 24 ingredients and 8 steps. Here is how you cook it.

Ingredients of Brad's char siu (Chinese BBQ pork) w/ chow mein

It's of For the pork.
Prepare 4 1/2-5 lb of whole pork loin.
Prepare 3 of char siu marinade packets.
It's 1 1/2 cups of water.
Prepare of For the chow mein.
Prepare 1/2 lb of baby carrots.
You need 1 of medium sweet onion, sliced thin 1" long.
Prepare 8 Oz of shitake mushrooms, sliced.
Prepare 3 cloves of garlic, sliced thin.
Prepare 1 bunch of bok choy, only the whites. Sliced thin.
Prepare 1 head of savoy cabbage. Quarter & slice 1" thick.
It's 2 of yellow squash, slice in half lengthwise, slice thin.
It's of For chow mein sauce.
It's 4 cups of heavy chicken broth.
It's 2 tbs of reduced sodium soy sauce.
It's 1-1 1/2 tbs of fish sauce.
You need 1 tbs of seasoned rice wine vinegar.
Prepare 1 tsp of sesame oil.
Prepare 1/2 tsp of Mongolian fire oil.
You need 2 of whole star anise.
Prepare 1/2 tsp of each dry mustard, ground ginger.
Prepare of Other ingredients.
Prepare 1 pkg of soft chow mein noodles or lo mein noodles.
You need of Cornstarch slurry.

Baste your Chinese BBQ Pork frequently for best results! Char Siu - Chinese BBQ Pork. No trip to Chinatown here in Sydney is complete without taking home a container of Chinese BBQ pork. This dish is called Char Siu in Cantonese dialect, or Chashao (叉烧) in Chinese language.

Brad's char siu (Chinese BBQ pork) w/ chow mein step by step

Mix water and marinade pkgs. Pierce pork loin all over with a fork. Place both in a lg zip lock bag. Remove as much air as possible. Marinade overnight or longer. I went 3 days. Turn bag over every 8 -12 hrs..
Pre heat grill. Clean with grill brush. Do not rinse pork loin. Place on grill and char on all sides. You want that dark caramelization. I even put a little smoke to it with Cherrywood chips while cooking..
When seared on all sides, place in a baking dish and finish in the oven at 350. Bring to an internal temperature of 155. Remove from oven and tent with tin foil 5-8 minutes. This will bring the internal temp up to over 160..
While pork is in the oven, make chow mein, sauce, and noodles at the same time..
In a saucepot, place chicken stock, soy sauce, and fish sauce. Bring to a boil then reduce to a simmer. The idea is to layer these flavors into the sauce. So go down the list, add 1 ingredient and let simmer a few minutes before adding the next. I wrote the ingredients in order for how I added them. When last ingredient is in and it has simmered for a bit, thicken with cornstarch slurry. Equal parts corn starch and cold water. Until desired thickness. it will thin out when you add to veggies..
For the chow mein, place a small amount of sesame oil in a wok. Heat wok and add whole baby carrots. Stir fry until they just start to caramelize. Add onion, mushrooms, and garlic. Stir fry until onion becomes translucent, don't let them brown. Add bok choy, fry another 3 minutes. Add squash and cabbage. Fry until cabbage is just tender. Pour sauce over and heat through..
Bring 4 qts water to a boil. Add noodles and cook according to times on the pkg. When done drain and rinse with hot water. Place in a serving bowl and toss with a little sesame oil so it doesn't stick together..
Plate noodles and add sauced veggies on top. Slice pork thin and add to the plate. Serve immediately. Enjoy..

It is of Cantonese origin where marinated skewers of pork meat or pork belly are barbecued to charred, savory, and sticky sweet perfection. As a Chinese person who grew up on bbq pork, I was very pleased with this. Steamed Chicken Siomai- Black Sesame Dumplings (Tang Yuan)- Shumai Dumplings- Fried Choco Banana Spring Rolls- Chicken Strawberry Avocado Wonton Cups- Crockpot Kung Pao Chicken- Shrimp Pork Shumai- Slow Cooker General Tso's Chicken- Char Siu Shredded Chicken (Slow Cooker/Crockpot Recipe)- (B. H.) Banana Pudding Poke Cake- Wok Duck Spring Roll. Char siu literally means fork burn/roast-'Char' being fork (both noun and verb) and siu being burn/roast-after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.