Cold Chinese BBQ Pork?
One of my favorite dishes in Seattle area Chinese restaurants is a dish they call BBQ Pork on their appetizer menu. In all the places in San Francisco I have been this same item is on the menu but it's served warm with just more BBQ sauce instead of cold with Chinese Mustard, Sesame Seeds and Ketchup.
Can someone please explain the difference between these two dishes or do I just need to ask for it cold?
Best Answer
Here in the Philippines, there are two different variations of BBQ Pork, one that is intentionally served as an appetizer (part of the cold cuts menu), and the other which is different and is served hot on top of rice as rice toppings. So to answer your question, I think you can request for it to be served the way you want but the intended flavor might not be the same.
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Can you eat Chinese BBQ pork cold?
Smoked Chinese BBQ Pork is an easy dish to make, and there are so many things you can do with it! Serve cold as an appetizer with some hot mustard and sesame seeds, or hot over rice as a main course. There's nothing like making this at home!How long does Chinese BBQ pork last in the fridge?
Properly stored, leftover barbecued spareribs will last for 3 to 4 days in the refrigerator. To further extend the shelf life of leftover barbecued spareribs, freeze them; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.How do you reheat Chinese BBQ pork?
HOW TO REHEAT LEFTOVER CHAR SIU? Preheat oven to 375 F. Wrap the char siu strips in a foil and then bake for 10-15 minutes. Rest 10 minutes and then slice.Is char siu served hot or cold?
Char siu doesn't have to be served warm or hot. Noodle or rice shops I go to just take the slab of char siu off the skewer and slice the portion you want; they are never heated. And we don't get them in sweet sauce either, just a cursory spoonful of cooked oil and black soy sauce.😋 Char Siu (叉燒) - My dad's recipe for Chinese BBQ Pork!
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Answer 2
There are two different popular kinds of roasted pork found in many Chinese restaurants, especially those with Cantonese / southern Chinese bias:
Char siu / Char siew / Sha shao / ?? (literally pit/fork roast), pork fillet or ribs marinated in a mixture of hoisin sauce, soy sauce, Shaoxing rice wine, honey or maltose etc. and often red food colouring. Char Siu pork is a versatile base product. It's used in other dishes, e.g. finely diced in fried rice, as filling in Char Siu Bao ??? (white steamed rolls), stir-fries, and also served plain, warm or cold, cut into thin slices alongside some vegetables on rice. It can also be served sliced on a large bowl of noodle soup. See also: https://en.wikipedia.org/wiki/Char_siu When served plain, ketchup would be a rather Western dip sauce. Chinese ones include hoisin sauce, plum sauce, or a mix of soy sauce, a little sesame oil and a bit chili paste.
Siu yuk / Shao rou / ?? (literally 'roasted meat') usually roasted pork belly. Probably rarer these days, this is fat pork belly with the skin roasted crispy. Usually cut into cubicles, can be served cold. This roast is somewhat close to what Malaysians/Indonesians call Babi pangang. If I remember correctly, I've had it served with a simple dip sauce made of light vinegar, chopped garlic and a very little chopped red chili.
Answer 3
They likely are the same, except the one served cold is an appetizer and the one served hot is a dish.
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