Chashu Rice Bowl | Chef John’s Cooking Class

Name: Chashu Rice Bowl | Chef John’s Cooking Class
Prep time: 20 min
Cook time: 1 hr
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Chinese-Huaiyang
Ingredients: 1½ lb. Pork Collar (CT Butt); Seasoning; 1/3 cup Red yeast rice; 1/2 cup Chinese barbecue sauce; 1½ tbsp. Ground bean sauce; 1½ tbsp. Hoisin sauce; 1 tbsp. Granulated garlic; 2 tbsp. Rose wine; 1 tbsp. Light soy sauce; 1 tsp. Salt; 1 cup Sugar; Sauce; 1/4 cup Chinese barbecue sauce; 1/4 cup Agave syrup; For the bok choy; 1/8 tsp. Salt; 3 oz. Shanghai bok choy; 3 cup Cooked brown rice

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.

Chef John Zhang

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Done

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 20 min

2 SERVING

Ingredients:

1½ lb. Pork Collar (CT Butt)
Seasoning
1/3 cup Red yeast rice
1/2 cup Chinese barbecue sauce
1½ tbsp. Ground bean sauce
1½ tbsp. Hoisin sauce
1 tbsp. Granulated garlic
2 tbsp. Rose wine
1 tbsp. Light soy sauce
1 tsp. Salt
1 cup Sugar
Sauce
1/4 cup Chinese barbecue sauce
1/4 cup Agave syrup
For the bok choy
1/8 tsp. Salt
3 oz. Shanghai bok choy
3 cup Cooked brown rice

Directions:

Step 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

In a large container, mix【Seasoning】completely. (If the mixture is too dry, you may add another 2-3 tbsp rose wine).

Step 3

Coat the pork with the mixture evenly, put it in the refrigerator, marinating it for 90 minutes to add flavor.

Step 4

In a medium-size bowl, mix 【Sauce】and set-aside.

Step 5

Bake marianted pork strips at 180°C/350°F for 30 minutes.

Step 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