{"id":15051,"date":"2022-04-13T11:31:25","date_gmt":"2022-04-13T10:31:25","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/04\/13\/sticky-char-siu-chinesisches-klebriges-schweinefilet-chinese-bbq-pork-loin\/"},"modified":"2024-10-27T09:29:48","modified_gmt":"2024-10-27T01:29:48","slug":"sticky-char-siu-chinesisches-klebriges-schweinefilet-chinese-bbq-pork-loin","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/04\/13\/sticky-char-siu-chinesisches-klebriges-schweinefilet-chinese-bbq-pork-loin\/","title":{"rendered":"Sticky Char Siu \u2013 Chinesisches klebriges Schweinefilet \u2013 Chinese BBQ Pork Loin"},"content":{"rendered":"<p style=\"text-align: center;\">Sticky Char Siu heisst genau \u00fcbersetzt \u201eGabel ger\u00f6stet\u201c (Siu=verbrannt, Cha=Gabel) genannt nach der typischen Kochtechnik. Das marinierte Fleisch wird auf Spiesse oder lange Gabeln gespiesst und in einem gedeckten Ofen oder \u00fcber Feuer gebraten. In alten Zeiten wurden Wildschwein und alle anderen erh\u00e4ltlichen Fleischarten so gekocht. Aber zu heutiger Zeit wird vorwiegend normales Schwein, die Schulter oder das Filet ben\u00fctzt. Die rote Farbe wird durch roten, fermentierten Sojabohnenquark gemacht. Char Siu wird in Br\u00f6tchen verwendet, (Chasiu Bao), mit Nudeln serviert (Chasiu Min), oder mit Reis (Chasiu Faan), oder aber einfach so als Fleischbeilage serviert.<\/p>\n<p style=\"text-align: center;\">Mein Car Siu ist mit Schweinefilet gemacht und es wurde sch\u00f6n rot und so angebrannt, wie es eben sein sollte!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>Char Siu literally means \u201efork roasted\u201c (Siu=burned, Cha=Fork) after the traditional cooking method. Long marinated pieces of meat are being skewered on with long forks and placed in a covered oven or on fire. In ancient times they used wild boar or any available meat, nowadays they use pork shoulder or pork tenderloin. The red color is from red fermented bean curd. Char <\/em><em>Siu is used in buns (Chasiu bao) served with noodles (Chasiu min) or with rice (Chasiu faan) or just served as a meaty side dish. \u00a0<\/em><\/p>\n<p style=\"text-align: center;\"><em>MyCar Siu is made with pork tender loin and has the typical red color and the burned spots, just as it should be. <\/em><\/p>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/03\/cha6-768x1024.jpg\" alt=\"Sticky Char Siu\" class=\"wp-image-13616\"\/><\/figure>\n<\/div>\n\n<p style=\"text-align: center;\"><strong>F\u00fcr 4 Personen:<\/strong><br>1 kg Schweinefilet<\/p>\n<p style=\"text-align: center;\"><strong>Marinade:<\/strong><br>2 EL Honig<br>2 EL Hoisin Sauce<br>2 EL Soja Sauce<br>2 W\u00fcrfel roten, fermentierten Sojabohnenquark (es geht auch ohne, dies ist vor allem f\u00fcr die Farbe)<br>2 EL gehackten Knoblauch<br>4 gehackte Scheiben Ingwer<br>1 \u00bd TL Chinesisches Five Spice Pulver<br>2 EL Reis Wein oder Sherry<br>\u00bd TL Salz<br>\u00bd TL Chili Flocken<\/p>\n<p style=\"text-align: center;\"><strong>Glasur:<\/strong><br>2 EL Honig<br>Die \u00fcbrige Marinade<\/p>\n<p style=\"text-align: center;\">Das Schweinefilet kann einfach in ca. 12 cm lange St\u00fccke geschnitten werden, oder in dicke lange Stifte. Die Zutaten der Marinade zusammen mischen, ich habe die Tofu St\u00fccke zerkleinert. Das Fleisch in die Marinade geben und 24 Stunden im K\u00fchlschrank marinieren lassen. <br>Nach dem Marinieren das Fleisch aus der Marinade nehmen und 1 Stunde ruhen lassen. Die Marinade durch ein Sieb in einen Topf giessen, die 2 EL Honig der Glasur dazu geben und bei kleiner Hitze 5 Minuten k\u00f6cheln lassen. Zur Seite geben.<br>Den Grillrost im Ofen \u00fcber eine Bratschale geben. Das marinierte Fleisch darauf legen. Den Ofen auf 200 C Grad anheizen und das Fleisch 20 Minuten braten. Das Fleisch wenden und nochmals 20 Minuten braten. Dann wird\u2019s etwas komplizierter. F\u00fcr die n\u00e4chsten 20 Minuten alle 3 Minuten das Fleisch mit der Marinade bestreichen, wenden, bis die Marinade aufgebraucht ist. Keine Angst vor den angebrannten Flecken, die geh\u00f6ren dazu. Das Fleisch zugedeckt 10 Minuten ruhen lassen, dann in Scheiben schneiden und servieren. (Man kann Char Siu auch auf dem Grill machen, die innere Temperatur sollte 62 C Grad erreichen)<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em><strong>For 4 Persons:<\/strong><\/em><br><em>1 kg Pork Tender Loin<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>Marinade:<\/strong><\/em><br><em>2 tbsp Honey<\/em><br><em>2 tbsp Hoisin Sauce<\/em><br><em>2 tbsp Soy Sauce<\/em><br><em>2 dices red, fermented Bean Curd (it also works without, it is for the color)<\/em><br><em>2 tbsp chopped Garlic<\/em><br><em>4 chopped slices of Ginger<\/em><br><em>1 \u00bd tsp Chinese Five Spice Powder<\/em><br><em>2 tbsp Rice Wine or Sherry<\/em><br><em>\u00bd tsp Salt<\/em><br><em>\u00bd tsp Chili Flakes<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>Glaze:<\/strong><\/em><br><em>2 tbsp Honey<\/em><br><em>The rest of the Marinade<\/em><\/p>\n<p style=\"text-align: center;\"><em>Cut the pork loin into pieces or long stripes. Mix the marinade together, I choped the tofu up. Put the meat into the marinade and let marinate in the fridge for 24 hours. <\/em><br><em>Then take the meat from the fridge and out of the marinade and let rest at room temperature for 1 hour. Pour the marinade through a sieve into a pot and add the 2 tbsp honey for the glaze. Bring to a boil, turn the heat down and let simmer for 5 minutes. Set aside. <\/em><br><em>Put the roasting rack into the oven and a roasting pan underneath. Put the marinated meat onto the roasting rack. Heat the oven to 200 C and roast the meat for 20 minutes, turn it over and roast another 20 minutes. Now it becomes a little more complicated! For the next 20 minutes you glaze and turn over the meat every 3 minutes until you used all the marinade. Don\u2019t worry if the meat gets dark burned spots, that\u2019s exactly how it should be! Let the meat rest covered for 10 minutes, then slice it and serve. (You can also make it on the BBQ grill, the inside temperature should be 62 C)<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/03\/cha2-1024x683.jpg\" alt=\"\" class=\"wp-image-13617\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/03\/cha5-723x1024.jpg\" alt=\"\" class=\"wp-image-13620\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/03\/cha3-1024x683.jpg\" alt=\"\" class=\"wp-image-13618\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/03\/cha4-1024x683.jpg\" alt=\"\" class=\"wp-image-13619\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/03\/cha7-1024x683.jpg\" alt=\"\" class=\"wp-image-13621\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/03\/cha8-1024x683.jpg\" alt=\"Sticky Char Siu\" class=\"wp-image-13622\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/03\/IMG_7893-1024x683.jpg\" alt=\"Sticky Char Siu\" class=\"wp-image-13623\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/03\/IMG_7896-1024x683.jpg\" alt=\"Sticky Char Siu\" class=\"wp-image-13624\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/03\/cha12-1024x683.jpg\" alt=\"Sticky Char Siu \" class=\"wp-image-13625\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Sticky Char Siu heisst genau \u00fcbersetzt \u201eGabel ger\u00f6stet\u201c (Siu=verbrannt, Cha=Gabel) genannt nach der typischen Kochtechnik. Das marinierte Fleisch wird auf Spiesse oder&#8230;<\/p>\n","protected":false},"author":5,"featured_media":162038,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[41,639,139,42,124,44,43,140,45,46,160],"tags":[1369,48,127,49,52],"class_list":{"0":"post-15051","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-asia","8":"category-from-around-the-world","9":"category-chili","10":"category-china","11":"category-meat","12":"category-main-dishes","13":"category-honey","14":"category-garlic","15":"category-marinade","16":"category-pork","17":"category-tofu","18":"tag-asia","19":"tag-china","20":"tag-meat","21":"tag-honey","22":"tag-pork","23":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sticky Char Siu \u2013 Chinesisches klebriges Schweinefilet \u2013 Chinese BBQ Pork Loin - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2022\/04\/13\/sticky-char-siu-chinesisches-klebriges-schweinefilet-chinese-bbq-pork-loin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sticky Char Siu \u2013 Chinesisches klebriges Schweinefilet \u2013 Chinese BBQ Pork Loin\" \/>\n<meta property=\"og:description\" content=\"Sticky Char Siu heisst genau \u00fcbersetzt \u201eGabel ger\u00f6stet\u201c (Siu=verbrannt, Cha=Gabel) genannt nach der typischen Kochtechnik. 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