{"id":138120,"title":"Char Siu autentic – porc chinezesc glazurat","modified":"2026-06-15T09:24:26+02:00","plain":"Char Siu, cunoscut \u0219i ca porc chinezesc glazurat, este o specialitate cantonez\u0103 savuroas\u0103 din carne fript\u0103. Cu aceast\u0103 re\u021bet\u0103, po\u021bi preg\u0103ti acas\u0103 un Char Siu autentic, demn de cele mai bune restaurante!\n\n\n\nCe este Char Siu?\n\n\n\nChar Siu (\u53c9\u70e7) este un tip de carne fript\u0103 cantonez\u0103 \u0219i unul dintre marile clasice ale buc\u0103t\u0103riei chineze\u0219ti.\n\n\n\nChar Siu este denumirea cantonez\u0103, iar \u00een mandarin\u0103 poart\u0103 numele de cha shao. Pentru a-l prepara, carnea de porc se marineaz\u0103 \u00eentr-un sos barbecue dulce, apoi se frige. Pe insula R\u00e9union, \u00eel \u00eent\u00e2lnim \u0219i sub numele de sarcives.\n\n\n\n\n\n\n\nAni la r\u00e2nd, Char Siu a cunoscut o adev\u0103rat\u0103 epoc\u0103 de aur, oferind gurmanzilor preparate suculente \u0219i pline de savoare. Totu\u0219i, \u00een ultimii ani, a devenit din ce \u00een ce mai greu s\u0103 g\u0103se\u0219ti un porc glazurat de calitate, fie \u00een magazine, fie \u00een restaurante.\n\n\n\nTendin\u021ba actual\u0103 pare s\u0103 fie economia la condimente \u0219i marinad\u0103, ceea ce duce la un porc uscat, rece \u0219i lipsit de farmec, spre marea dezam\u0103gire a iubitorilor acestui preparat.\n\n\n\nChar Siu poate fi folosit \u0219i \u00een re\u021beta de t\u0103i\u021bei Singapore\n\n\n\nAr fi nedrept s\u0103 punem toat\u0103 vina pe restauratori, deoarece contextul economic actual joac\u0103 un rol important \u00een aceast\u0103 curs\u0103 dup\u0103 rentabilitate, adesea impus\u0103 de \u00eemprejur\u0103ri.\n\n\n\nCre\u0219terea costurilor ingredientelor \u0219i presiunea concuren\u021bei \u00eei \u00eemping pe profesioni\u0219ti s\u0103 g\u0103seasc\u0103 solu\u021bii pentru a reduce cheltuielile f\u0103r\u0103 a sacrifica complet calitatea.\n\n\n\nCu toate acestea, papilele noastre, nostalgice dup\u0103 aromele autentice ale porcului glazurat, cer o \u00eentoarcere la origini \u0219i un preparat care respect\u0103 tradi\u021biile culinare \u0219i tehnicile care au f\u0103cut faima Char Siu.\n\n\n\nCum s\u0103 nu-\u021bi lase gura ap\u0103?\n\n\n\nUn Char Siu reu\u0219it are un gust cu adev\u0103rat complex: un contrast delicios \u00eentre dulce \u0219i s\u0103rat, cu o not\u0103 discret condimentat\u0103, care completeaz\u0103 perfect carnea de porc. Se poate servi simplu, al\u0103turi de un bol de orez \u0219i de choy sum op\u0103rit.\n\n\n\nAi \u00een\u021beles, e o NEBUNIE.\n\n\n\nCum se face Char Siu?\n\n\n\nDe fapt, procesul este extrem de simplu. Ingredientele nu sunt greu de g\u0103sit. Sincer, \u00een afar\u0103 de vinul Shaoxing \u0219i de sosul hoisin (pe care \u00eel po\u021bi face \u0219i acas\u0103), ar trebui s\u0103 g\u0103se\u0219ti tot ce-\u021bi trebuie \u00eentr-un supermarket bine aprovizionat.\n\n\n\nArat\u0103 spectaculos, nu? Dac\u0103 vrei o adev\u0103rat\u0103 provocare, \u00eencearc\u0103 ra\u021ba mea l\u0103cuit\u0103\n\n\n\nPe scurt, tot ce trebuie s\u0103 faci este s\u0103 amesteci ingredientele pentru marinad\u0103, s\u0103 la\u0219i carnea la marinat \u0219i, a doua zi, s-o frigi la cuptor \u0219i s-o savurezi. Cam at\u00e2t. Oricum, e mult mai simplu dec\u00e2t ra\u021ba mea l\u0103cuit\u0103 de cas\u0103.\n\n\n\nIngredientele principale pentru porcul chinezesc glazurat (Char Siu)\n\n\n\n\n\n\n\nSosul de soia light: Varianta light este sosul de soia clasic, cel pe care \u00eel g\u0103se\u0219ti \u00een supermarket.\n\n\n\nSosul hoisin: este sosul barbecue chinezesc, pe care \u00eel po\u021bi prepara chiar tu; g\u0103se\u0219ti re\u021beta aici. Se serve\u0219te, printre altele, al\u0103turi de ra\u021ba l\u0103cuit\u0103, iar gustul lui este pur \u0219i simplu delicios.\n\n\n\nUleiul de susan: Ulei aromat, cu un gust divin \u0219i foarte intens… a\u0219a c\u0103 folose\u0219te-l cu m\u0103sur\u0103!\n\n\n\nVinul Shaoxing: Vin de g\u0103tit chinezesc indispensabil \u00een foarte multe preparate de pe site. D\u0103 click ca s\u0103 afli cum \u00eel po\u021bi \u00eenlocui, de\u0219i rezultatul nu va fi chiar acela\u0219i.\n\n\n\nCele 5 mirodenii chineze\u0219ti: amestec tradi\u021bional de mirodenii m\u0103cinate, care d\u0103 porcului glazurat gustul s\u0103u tipic\n\n\n\nPiperul alb: adaug\u0103 o not\u0103 picant\u0103 binevenit\u0103\n\n\n\n\n\n\tChar siu autentic \u2013 porc chinezesc glazurat\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.5 kg de spat\u0103 de porc dezosat\u0103 (alege\u021bi o bucat\u0103 cu pu\u021bin\u0103 gr\u0103sime)15 ml de ap\u0103 cald\u010335 ml de miereMarinad\u010350 g de zah\u0103r2 linguri\u021be de sare2 linguri\u021b\u0103 de amestec chinezesc \u201e5 condimente\u201d1 priz\u0103 de piper alb0.5 linguri\u021b\u0103 de ulei de susan15 ml de vin Shaoxing15 ml de sos de soia light25 g de sos hoisin2 linguri\u021be de melas\u0103 (poate fi \u00eenlocuit\u0103 cu miere)5 c\u0103\u021bei de usturoi toca\u021bi fin0.15 linguri\u021b\u0103 de colorant alimentar ro\u0219u (doar c\u00e2t \u00eencape pe v\u00e2rful unei linguri\u021be)\t\n\t\n\t\tT\u0103ia\u021bi carnea de porc \u00een f\u00e2\u0219ii lungi sau \u00een buc\u0103\u021bi groase de aproximativ 6-8 cm. Nu \u00eendep\u0103rta\u021bi gr\u0103simea, fiindc\u0103 ea d\u0103 mult\u0103 savoare. (Gr\u0103simea e via\u021b\u0103!)Amesteca\u021bi toate ingredientele pentru marinad\u0103.Pune\u021bi deoparte aproximativ 2 linguri de marinad\u0103 pentru mai t\u00e2rziu. Masa\u021bi buc\u0103\u021bile de porc cu restul marinadei, \u00eentr-un bol sau \u00eentr-un vas pentru cuptor. Acoperi\u021bi \u0219i l\u0103sa\u021bi la marinat \u00een frigider peste noapte.Pre\u00eenc\u0103lzi\u021bi cuptorul la 250 de grade Celsius (475F).Tapeta\u021bi o tav\u0103 cu folie de aluminiu \u0219i a\u0219eza\u021bi deasupra un gr\u0103tar metalic. Astfel, carnea nu st\u0103 direct \u00een tav\u0103 \u0219i se rumene\u0219te mai uniform.A\u0219eza\u021bi buc\u0103\u021bile de porc pe gr\u0103tar, l\u0103s\u00e2nd c\u00e2t mai mult spa\u021biu \u00eentre ele. Turna\u021bi pu\u021bin\u0103 ap\u0103 \u00een tava de sub gr\u0103tar. Astfel, pic\u0103turile nu se vor arde \u0219i nu vor \u00eencepe s\u0103 fumege. \u00cen testele mele, fumul a dat un gust rezidual nepl\u0103cut, destul de \u00een\u021bep\u0103tor (am vrut s\u0103 v\u0103d dac\u0103 ofer\u0103 o u\u0219oar\u0103 arom\u0103 afumat\u0103, dar nu).Introduce\u021bi porcul \u00een cuptorul pre\u00eenc\u0103lzit (f\u0103r\u0103 func\u021bia de convec\u021bie). Coace\u021bi-l timp de 25 de minute: p\u0103stra\u021bi temperatura la 250 de grade \u00een primele 10 minute, apoi reduce\u021bi-o la 190 de grade Celsius (375F).Dup\u0103 25 de minute, \u00eentoarce\u021bi buc\u0103\u021bile de porc. Dac\u0103 tava s-a uscat, mai ad\u0103uga\u021bi pu\u021bin\u0103 ap\u0103. Roti\u021bi gr\u0103tarul la 180 de grade pentru o coacere uniform\u0103.Coace\u021bi \u00eenc\u0103 15 minute. Pe toat\u0103 durata coacerii, verifica\u021bi char siu-ul la fiecare 10 minute \u0219i reduce\u021bi temperatura cuptorului dac\u0103 pare c\u0103 se arde.\u00centre timp, amesteca\u021bi marinada pus\u0103 deoparte cu mierea \u0219i apa cald\u0103. Acesta este sosul cu care ve\u021bi glazura porcul.Dup\u0103 40 de minute de coacere \u00een total, glazura\u021bi porcul, \u00eentoarce\u021bi-l \u0219i glazura\u021bi \u0219i cealalt\u0103 parte. Coace\u021bi \u00eenc\u0103 10 minute.Dup\u0103 50 de minute de coacere, dac\u0103 porcul nu este suficient de caramelizat, m\u0103ri\u021bi temperatura pentru c\u00e2teva minute. Supraveghea\u021bi-l atent, ca s\u0103 nu se ard\u0103 sosul dulce.Scoate\u021bi porcul din cuptor \u0219i glazura\u021bi-l cu sosul char siu r\u0103mas.L\u0103sa\u021bi carnea s\u0103 se odihneasc\u0103 10 minute \u00eenainte de a o felia!\t\n\t\n\t\tTimpul de preg\u0103tire nu include marinarea peste noapte.\nTemperatura poate varia mult de la un cuptor la altul, a\u0219a c\u0103 verifica\u021bi char siu-ul la fiecare 10 minute \u0219i mic\u0219ora\u021bi sau cre\u0219te\u021bi temperatura, dup\u0103 nevoie.\n\t\n\t\n\t\t\u4e3b\u83dc\u4e2d\u83ef\u98a8\t\n\n\n\n\n\nSurse culinare folosite: The Woks of Life. Dup\u0103 testare, am ajustat cantit\u0103\u021bile de mirodenii, dar metoda r\u0103m\u00e2ne aceea\u0219i.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138120"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138120\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/7979"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}