Chinese style roast beef very easy to make recipe
Last Updated on
Total: 18 min Diners: 4
Chinese cuisine is one of the most well-traveled and popularized cuisines in the world. The classic American Chinese restaurants “Great Wall” grew like wildfire in Spain during the 80s and, today, there are few Spanish homes that have not tried the sweet and sour pork phosphorus, rice three delights, spring rolls or any other of those preparations that abuse monosodium glutamate and dyes.
After all, Chinese cuisine, as diverse as it is well-traveled, is characterized by intense and spicy flavors. One way or another, they had to adapt to the delicate Western palate with balanced flavors suitable for all audiences. It was no easy task, but they succeeded and grew like wildfire in every neighborhood by giving Peking duck wrapped in succulent and tender crêpes.
The growing gastronomic interest and the foodie craze made many Chinese restaurants bet on recovering their origins and the purest flavors of their cuisine; places where Chinese food tasted like China and where they had better like spicy and aromatic.
However, even though every day it is easier to travel to China without leaving Spain, what is still a very complicated task is to find those hidden and hidden Chinese barbecue street stalls. Yes, roast duck has arrived, but stop counting. There is much more there and one of the most famous recipes is its roast meat, the char siu, hardly known and worked in our country but absolutely delicious.
Therefore, we are convinced that you know this appreciated preparation and you can replicate it at home with the best of here, the Iberian feather in the best moment of the mountain range, and the best of there: char Siu of Iberian feather Cantonese style.
The preparation is always made with pork, and if possible with a piece that has a good infiltration of fat so that the result is very tender and juicy. The piece used varies between needle or pork belly, depending on the place where it is prepared, and always marinated. The ingredients with which the pork has to be marinated are almost the most important part of the recipe, as it is what will give it its characteristic flavor, as well as its aroma and caramelization.
Those oriental and fresh aromas that we like to replicate so much. Along with hoisin sauce, Chinese wine or soy, it also highlights the use of the mixture of 5 Chinese spices that will give it its characteristic taste. If you do not have it, you can substitute a pinch, literally, of each of them: cinnamon, star anise, cloves, Sichuan pepper (or regular ground), ground fennel.
For very good roasts, no place better than the mythical Royal Cantonese, Hong Kong 70 or of course in Don Lay. You also have the option of ordering it from Kitchen 154, which offers it vacuum-packed and already cooked so you only have to heat it at home and give it the final griddle touch.
How to make char siu or Chinese roast beef
Ingredients
. Iberian pork feather or needle, 600 g Chinese chives, 2 pc Hoisin sauce, 2 tbsp Soy sauce, 2 tbsp Mirin or Shaoxing style vinegar (the latter better), 1 tbsp Sugar, 1 teaspoon Oyster sauce, 2 tablespoons 5 Chinese spices (cinnamon, cloves, anise, Sichuan pepper and ground fennel), 1 teaspoon Salt, to taste Sesame oil, 1/2 teaspoon Garlic powder, 1 teaspoon
Step 1
Pour all the marinade ingredients into a bowl and mix very well with a whisk. Incorporate the feather and coat it well on all sides. Cover with cling film and leave in the refrigerator for 24 hours.
Step 2
Remove from the marinade and reserve the remaining sauce. Pour it into a saucepan and reduce for 5 minutes. Allow the meat to cool completely.
Step 3
Place the pen with some of the sauce in a vacuum bag, or in a baking bag, or in a papillote and cook slowly. It can be done under vacuum in a controlled bain-marie at 68 ºC for 16 hours which is the option I like best, but if we don’t have this method we can put it in the baking bag or papillote, as closed as possible, and bake 3-5 hours, heat up and down, with a tray full of water at the base of the oven so that there is steam all over it, at 100 ºC.
Step 4
Paint the roasted feather with the reduced marinade and cook in a frying pan over very high heat watching that it doesn’t stick and doesn’t burn. 2 minutes on each side will be enough. Serve with finely chopped Chinese chives.
