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Chinese cuisine
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Chashu Rice Bowl | Chef John’s Cooking Class

Chashu Rice Bowl | Chef John’s Cooking Class
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This recipe will show you how to make a Chinese barbecue pork dish that is sweet and tender. The texture of the meat will be great and won't be too greasy.
Recipe
PRE TIME: 20 min
COOKING TIME: 1 hr
TOTAL TIME: 1 hr 20 min
2 SERVING
Ingredients:
  • lb. Pork Collar (CT Butt)
  • Seasoning
  • cup Red yeast rice
  • ½ cup Chinese barbecue sauce
  • tbsp Ground bean sauce
  • tbsp Hoisin sauce
  • 1 tbsp Granulated garlic
  • 2 tbsp Rose wine
  • 1 tbsp Light soy sauce
  • 1 tsp Salt
  • 1 cup Sugar
  • Sauce
  • ¼ cup Chinese barbecue sauce
  • ¼ cup Agave syrup
  • For the
  • tsp Salt
  • 3 oz. Shanghai bok choy
  • 3 cups Cooked brown rice
Directions:
Step 1
Step 1
1
Grind the red yeast rice (You can use a blender to grind). The red yeast rice is for coloring. (You can substitute red yeast rice with beets)
Step 2
Step 2
2
In a large container, mix【Seasoning】completely. (If the mixture is too dry, you may add another 2-3 tbsp rose wine).
Step 3
Step 3
3
Coat the pork with the mixture evenly, put it in the refrigerator, marinating it for 90 minutes to add flavor.
Step 4
Step 4
4
In a medium-size bowl, mix 【Sauce】and set-aside.
Step 5
Step 5
5
Bake marianted pork strips at 180°C/350°F for 30 minutes.
Step 6
Step 6
6
Take the pork out from the oven, brush with the mixture of Agave syrup and Chinese barbecue sauce, bake for another 10 minutes at the same temperature. This is to enrich the taste on the outside.
Step 7
Step 7
7
Bring a pot of water to a boil add salt, quickly cook Shanghai bok choy for 30 seconds. Remove from boiling water.
Step 8
Step 8
8
Cut the Chinese barbecue pork into 0.3-0.4in slices. Note: Don't slice the barbecue pork too thin, it will affect mouthfeel.
Step 9
Step 9
9
Put sliced barbecue pork, Shanghai bok choy, and one fried egg on the top of cooked rice. And Serve.
Step 10
Step 10
10
Enjoy!
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