Pork "Tyashu"
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Chashu Pork is a traditional Chinese dish and one of the most popular roasted pork options.
Under different names and with slight differences in the cooking process, this dish is popular in most Asian countries, and outside it is better known as “Chinese barbecue pork.”
At its core, Chashu is the simplest way to cook pork. All you need to do is marinate and then bake the meat in the oven. The main highlight here is, of course, the marinade. Spicy, sweetish-salty, rich in spices, it is this that allows you to turn a piece of unremarkable meat into an amazing dish that you simply cannot tear yourself away from.
Ready-made “Tyashu” pork is an incredibly aromatic and tasty “smoky” meat. Juicy, tender - every piece seems to melt in your mouth. In Asia, such meat is cooked in large quantities, frozen and used as a seasoning and component in a variety of dishes. Just a piece of Chashu is enough, and it doesn’t matter whether it’s soup, stewed potatoes, an omelette or a sandwich – the dish will sparkle with bright colors! Try it!
Meat: traditionally pork. Ideally, pork belly or similar meat with fat.
Marinade: for convenience, all its components can be divided into basic and additional.
Basic - a basic set of ingredients that are used most often - sugar, salt, five-spice seasoning, soy sauce, honey or molasses, garlic, hoisin sauce, wine, vegetable oil.
Additional - added according to desire and mood. These are paprika powder, ground white pepper, sesame oil, hot sauce, oyster sauce. To give it a “restaurant look,” tomato paste or red food coloring is added as a coloring. If possible, add all the components from the additional list, but if you miss something, it’s not critical.
Ингредиенты
Pork - 500-700 g
Basic marinade:
Sugar - 2-3 tbsp.
Salt - 0.25-0.5 tsp.
Priyarava "five spices" - 0.5 tsp.
Dry white wine/sherry - 1-2 tbsp.
Soy sauce - 1 tbsp.
Hoisin sauce - 2-3 tbsp.
Honey - 2 tbsp.
Vegetable oil - 1 tbsp.
Garlic - 1 clove
Additional components (optional):
Hot sauce - 1 tbsp.
Ground paprika - 1 tsp.
Ground white pepper - 1/4 tsp.
Sesame oil - 0.5 tsp.
Water - 1 tbsp. (of necessity)
Oyster sauce - 1-2 tsp.
Tomato paste - 2 tsp.
Glaze:
Honey - 1 tbsp.
Marinade - 1 tbsp.
Water - 1 tbsp. (of necessity)
Рецепт
1. Mix the marinade ingredients. Set aside 3-5 tbsp. mixture into an airtight container and save. Later, use this part of the marinade to create a “glaze” on the meat, and use the remainder as a sauce.
2. Cut the meat into pieces no more than 6 cm thick and place in a hermetically sealed bag. The size of the pieces can be arbitrary.
3. Add marinade. Make sure all the meat is covered with the marinade, remove all air from the bag and seal it tightly. The optimal time for marinating meat is 2 days, the minimum is overnight or 12–16 hours. During this time, periodically turn the meat so that each side is well saturated with the marinade.
4. Half an hour before cooking, remove the meat from the refrigerator and let it warm to room temperature. Meanwhile, preheat the oven to 180 degrees. Line a baking tray with foil. Place a wire rack on top and place the marinated meat on the rack.
5. Place the meat in the oven and bake for 20-25 minutes.
6. Mix part of the marinade that you previously set aside with honey. This mixture will become our “glaze”. If there is enough marinade left from the meat that was marinated in, you can use it. The proportions are: 1 tbsp. marinade for 1 tbsp. honey. If the mixture is very thick, add 1 tbsp. water.
7. Grease the meat on all sides with the resulting mixture.
8. Brown under the broiler or in the top of the oven for a few minutes. As soon as one layer dries, apply a new one with a brush.
9. Repeat the procedure 3-4 times. In restaurant versions, chashu is covered with a thick layer of glaze; up to 10–15 layers of it can be present on the meat.
10. Transfer the meat to a cutting board or plate and let rest for a few minutes.
11. Cut the meat into portions and serve.
12. Chashu Pork or Chinese BBQ Pork is ready!
13. At home, Chashu pork is usually prepared in reserve and part of the meat is frozen. To prevent the meat from drying out, wrap it tightly in cling film and wrap it in two layers of foil. In this form, “Tyasyu” can be stored in the freezer for up to 1 month without loss of taste. This meat is very multifunctional - it is added to ramen, used as a filling for Dim Sum buns, eaten with rice, or simply made into sandwiches. As a seasoning, the meat can be added to omelettes and stews. Bon appetit!