![roast pork chop suey roast pork chop suey](https://i.pinimg.com/736x/74/46/ce/7446ce077ba0e959056019f8a83afb1e.jpg)
I usually put bok choy in my chop suey, but the bok choy I thought I bought at the farmer's market was actually napa cabbage, so I used that. It's a great way to make a completely different meal, and it's something to look forward to when the roast is almost gone.
![roast pork chop suey roast pork chop suey](https://www.grillproclub.com/wp-content/uploads/perfect-grilled-pork-chops.jpeg)
Or, it was my mother's chop suey until I tossed out most of the canned goods and chopped up more vegetables.Īnd while mom's chop suey was something she made purposely, I make it with leftover roast pork. When I was growing up, before the first Chinese take-out place opened in our little town, this is what I knew as chop suey. This prevents any drippings from burning or smoking. Pour 1 ½ cups water into the pan below the rack. Place the pork on the rack, leaving as much space as possible between pieces. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Line a sheet pan with foil and place a metal rack on top. Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). It’s amazing how oven temperatures can vary-from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). To simulate this at home, p reheat your oven to ‘bake’ at 475 F (246 C) with a rack positioned in the upper third of the oven.
![roast pork chop suey roast pork chop suey](http://4.bp.blogspot.com/-OkxOPuEM-fQ/UjiS_pHSCtI/AAAAAAAAADU/MqLzqxisLlY/s1600/Pork+Chop+Suey.jpg)
In my parent’s restaurant, we had a large standing roasting oven the size of a narrow refrigerator, where the pork could hang from these large S-shaped hooks over a pan of water to roast evenly at very high temperatures and get some good color and flavor. Cover and store the reserved marinade in the fridge as well. Ĭover and refrigerate overnight, or at least 8 hours. But today, many restaurants skimp on the spices!Ī 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. Over the years, the flavor of the char siu one could get in noodle shops and roast meat restaurants in Chinatowns around the world developed a signature sweetness. To make char siu, pork is marinated in a sweet BBQ sauce and then roasted.
![roast pork chop suey roast pork chop suey](https://www.reunioneatery.com/wp-content/uploads/2014/10/Roast-Pork-Chow-Mein-or-Chop-Suey.jpg)
Char siu (or slightly different spelling, cha siu ) is its Cantonese name, but in Mandarin, it is known as cha shao. While we first posted this recipe on The Woks of Life years ago (February 2014 to be exact), we’ve re-tested and made a few tweaks to the recipe that I’m sure he’d approve of! Also scroll down for a new recipe video! What Is Char Siu?Ĭhar siu (叉烧) is a type of Cantonese roast meat. My father, the hotel restaurant’s head chef at the time, used a closely guarded recipe of Chinese sauces, lots of garlic, and spices to make his classic char siu. Growing up in the Catskills, the first time I saw this Chinese BBQ pork, or char siu, was at the Holiday Inn of all places.