This Char Siu Pork is a quick and easy meal starter to have at your ready, with fall apart delicious slow cooked flavor in a flash! You will love this!
Ingredients and variations
Ingredients: Pork shoulder, beef broth, garlic, ginger, Kosher salt, soy sauce, rice wine vinegar and Chinese Five Spice.
Variations: Sriracha, cayenne pepper, or red pepper flakes can be added for some heat. sliced shishito peppers can also be added as well as onion. Pork can be switched out for beef or chicken if desired.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
*Pint and a half jars always process for quart time and half pints always process for pint times.
Char Siu Pork (Pressure Canning Recipe)
4
servings30
minutes40
minutesIngredients
7-8 lbs pork shoulder cut into 11/2 – 2 inch cubes
5 1/2 tsp Kosher, sea or canning salt, divided
1 tsp pepper
7 cloves garlic, minced
7 tbsp soy sauce
7 tbsp rice wine vinegar or Shaoxing wine
7 tsp fresh ginger, minced
2 tsp Chinese Five Spice
14 cups broth
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Turn on to a simmer.
- Heat oven to 425°. Lay pork cubes on sheet pans in single a layer. Sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Bake for 30 minutes stirring at the halfway point.
- Broth: In a pot bring broth, garlic, ginger, salt, soy sauce, vinegar and spices to a boil, cover turn heat down and simmer for 10 minutes.
- Fill jars half full with pork then ladle broth overtop filling the jar leaving 1-inch headspace. Remove air bubbles, wipe rims and place on lids and bands to fingertip tight. Place directly into simmering canner.
- Process quarts for 90 minutes and pints for 75 minutes.
- To Use: Pour contents of jar into pan and cook until broth has reduced by half, Pull meat out and put onto a sheet pan in a thin layer, Place pan under broiler for 2 – 3 minutes until meat gets a little crispy. Add a tablespoon of honey to broth in pan as well as 1/4 cup hoisin sauce and a tablespoon of oyster sauce, Whisk well and thicken with a cornstarch slurry if needed to create a bbq sauce consistency. Glaze meat with bbq sauce and put back under the broiler for 2 minutes. Serve with rice or noodles and a vegetable.
){kind=link}