Recipe detail

Name: Chinese Barbecued Pork
Yield: 10
Cuisine: Chinese
Ingredients: 90.0000 g; 100.0000 g; 50.0000 g; 200.0000 g; 260.0000 g; 50.0000 g; 30.0000 ml; 100.0000 ml; 20.0000 ml

Pork Chinese Barbecued Pork

10. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Pork

Cuisine: Chinese

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Program steps

Preheating:
245 °C

To view the entire table, move the table to the right.

Hot air

0 %

Termination by core probe temperature

40 °C

230 °C

90 %

Hot air

0 %

Termination by core probe temperature

55 °C

180 °C

90 %

Hot air

0 %

Termination by core probe temperature

75 °C

140 °C

90 %

Hot air

0 %

Termination by core probe temperature

80 °C

210 °C

90 %

Ingredients - number of portions - 10

Name	Value	Unit
oyster sauce	90	g
soy dipping sauce	100	g
chee hou sauce	50	g
sweet bean sauce	200	g
seafood sauce	260	g
sesame paste	50	g
Sorghum 58 degrees	30	ml
shallot oil	100	ml
RO water	20	ml

Name	Value	Unit
boneless pork shoulder	3	kg

Nutrition and allergens

Allergens:
Minerals: Fe
Vitamins: B

Nutritional value of one portion	Value
Energy	531.2 kJ
Carbohydrate	19.8 g
Fat	19.6 g
Protein	67.7 g
Water	0 g

Directions

√ The first stage
◇ Barbecued pork is hung and roasted, and the oven production process uses the probe mode
◇ At this stage, the surface of the char siew is quickly roasted and colored

√ The second stage
◇ The temperature in the next baking stage is from high to low
◇ Roast at medium temperature to make the moisture drier

√ The third stage
◇ At this stage, the temperature is low and slow roasted to keep the moisture of the char siew

√ The fourth stage
◇ The last step is to increase the temperature to help the char siu meat firm and color

Recommended accessories

Stainless wire shelving