How to Make Vietnamese Char Siu Barbecue Pork Banh Mi Asian Cooking Recipe Cuisine

Vietnam Char Siu Barbecue Pork Banh Mi

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6 Servings:

2 pounds pork butt (or pork shoulder)

1 teaspoon garlic powder

1⁄4 teaspoon red chile powder

1 teaspoon baking powder

2 teaspoons mushroom seasoning salt (bột nêm) (or regular salt)

1⁄4 cup honey

1⁄3 cup oyster sauce (dầu hào)

11⁄2 teaspoons five-spice powder

2 tablespoons black bean garlic sauce

2 slices canned pineapple (or other fruit such as orange, mango, kiwi, or pomegranate)

2 tablespoons chopped white onion

1 tablespoon ketchup

2 tablespoons dry sherry (rượu gạo nấu ăn) (optional)

2 teaspoons ginger, freshly grated

3 cloves garlic, freshly grated

2 tablespoons Chinese brown sugar (đường thẻ) (or regular brown sugar)

1⁄2 cup dark soy sauce

1–2 tablespoons water

2 drops red food coloring (optional)

3 tablespoons vegetable oil (or any neutral oil)

1 teaspoon sesame oil

1⁄2 teaspoon black pepper, coarsely ground

Directions:

Slice the meat lengthwise into about 3"-thick slices (4 slices). In a small bowl, combine garlic powder, red chile powder, baking powder, and 11⁄2 teaspoons mushroom seasoning salt. Gently dry the pieces of meat using paper towels. Rub the meat with the dry rub. Set aside for 15 minutes.

In a blender, combine the honey, oyster sauce, five-spice powder, black bean garlic sauce, the pineapple, onions, ketchup, dry sherry (if using), ginger, garlic, brown sugar, and soy sauce. Add 1–2 tablespoons water for easier blending. Add red food coloring (if using). Mix well.

Place the pieces of meat in a large zip-top sealable bag. Cover with 3⁄4 of the char siu sauce, reserving the rest for basting later. Make sure the meat is well coated. Seal the bag, place in a shallow baking dish, and refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 375°F. Heat the oil in a cast-iron skillet grill. Once the oil is really hot, almost to the smoking point, place the meat (with as little marinade as possible) on the grill with tongs and sear it for 2–3 minutes.

 Flip the meat and grill for another 3 minutes. Baste with the reserved char siu marinade; the pork should be generously coated with sauce. Transfer to the oven and cook for 20 minutes, basting the meat with more sauce every 10 minutes or so. Flip the meat, baste with more sauce, and continue cooking 10–15 more minutes. At the end of that time, switch to the oven’s broiler setting and broil the meat for 2 minutes. 

Remove from the oven. Sprinkle with 1⁄2 teaspoon mushroom seasoning salt. Drizzle with sesame oil, lightly cover with aluminum foil, and allow to rest for at least 15 minutes before serving. Cut meat crosswise into thick slices, baste with more sauce from the drippings of the skillet, ensuring slices are all well covered. Sprinkle with black pepper.


Use 1 baguette per serving. Cut lengthwise into the baguette and remove some of the crumb. Spread a thin layer of softened butter on one side. Add the sliced pork. Drizzle with Fish Sauce . Fill the sandwich with thin slices of jalapeño and the condiment(s) of your choice, such as Pickled Carrots and Daikon . Garnish with 2 sprigs of cilantro. Close the sandwich tightly.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!