Chili oil is a condiment that can be used so many different ways, but it is indispensable when it comes to dumplings.
You can buy chili oils, but they just don’t taste the same. And the ones that you find in the store in the little flask with the plastic tops are just awful. They have no flavor whatsoever.
Chili oil is not difficult to make, and once you make it, you stick it in the refrigerator and you can use it for weeks or even a month. 
Its all about allowing it to steep for the hour and then adding the ground chilies
Ingredients:
1 1/2 cups of Vegetable Oil, I like Avocado oil.
2 Tbsp Sichuan Peppercorns
1 Stick Cinnamon
1 tsp Black Peppercorns
1/8 tsp Cloves
5 Star Anise, whole
2 Tbsp Sesame Seeds
2 Garlic cloves, peeled and mashed
1 2 inch piece Ginger Root, peeled, cut in half and mashed.
2 Bay Leaf
1/2 cup Chili Flakes
Preparation:
Heat oil until 285F in saucepan, add garlic, ginger root and all whole spices , turn off heat and steep for 1 hour.
Strain the oil of the aromatics and reheat the oil to 285F. Pour the chili flakes into the hot oil, stir and allow to cool. Transfer to jar and let rest for a day before using.
To make authentic Italian food whenever you like, it’s important to keep a few essential ingredients in your pantry. When inspiration strikes, you’ll already have everything you need on hand.
You may still need to purchase fresh meats or seafood, but with these pantry staples on hand, you’ll be able to pull together authentic Italian meals quickly and easily.
There are so many brands out there and everyone has their favorite, so use what you like, but just always try to buy the best you can afford. There might not be a huge difference between a $20 bottle and a $30 bottle of extra virgin olive oil, but you can be pretty sure that a $10 bottle won’t be quite the same.
Use the table of contents below to jump directly to pantry staples, herbs, fresh ingredients, and recipe ideas.
Pantry Staples:
Premium Pasta, various sizes and shapes. See the link above.
Canned Tomatoes, buy the best you can get. There are many good brands like Mutti, Cento, Muir Glen and my favorite Bianco di Napoli. Organic and packed and grown in California.
Passata – Strained Tomato sauce, smooth, with no seeds.
Tomato Paste – I prefer the tube rather than the can and I always store it in the refrigerator after opening.
Extra Virgin Olive Oil
Garlic
Capers – Essential for dishes such as Chicken Picatta, Puttanesca Sauce and many Sicilian recipes. These are the best capers I’ve ever used www.gustiamo.com I find Gustiamo to be a wonderful for authentic Italian pantry staples.
Black Olives – I prefer Kalamata olives as I think they have a better flavor.
Marsala Wine – For deglazing and adding sweetness to tomato based sauces.
Risotto Rice – Essential for making risotto. The main varieties are Arborio, Carnaroli and Vialone Nano. I tend to lean toward Carnaroli as it is more forgiving in a risotto.
Calabrian Chili Flakes
Dried Porcini Mushrooms – Perfect for making a Porcini Mushroom Risotto
Anchovies _ I prefer the canned rather than the paste in a tube.
Herbs and Seasoning:
Oregano
Bay Leaves
Basil, fresh – Nothing beats fresh basil and its so easy to grow.
Thyme, fresh or dried.
Rosemary, fresh is best
Nutmeg, freshly grated is best.
Fresh Ingredients to Keep on Hand:
Onions
Carrots
Celery
Pecorino Romano Cheese
Parmesano Reggiano
Ricotta Cheese
Pancetta
Italian Sausages
Here are links to just some of the recipes you can make with these ingredients:
Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.
This dish is not a traditional Chinese recipe in the way you would find in Sichuan. Instead, it is loosely inspired by dishes such as Tangerine Peel Chicken and Orange Peel Beef. Traditional Chinese versions are typically much spicier and far less sweet than the American adaptation.
Where did this dish originate?
According to popular food lore, the American-style Orange Chicken was created by Chef Andy Kao while working for Panda Express in Hawaii. Whether enjoyed from a takeout container or made at home, it remains one of America’s most beloved Chinese-American dishes.
This is very good and easy to prepare. The key is to have everything ready to go, because once you start the cooking time is short.
Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.
Spicy Orange Chicken- Better Than Takeout
This Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena. The restaurant was called Fu Shing. And they had excellent Sichuan food.While this is not a traditional Chinese dish like you would find in Sichuan, it is loosely based on Tangerine Peel Chicken and Orange Peel Beef and other such dishes, but the traditional dishes would be spicier and contain less sugar then the American style versions. It is said this dish was created by Chef Andy Kao when he was working for the Panda Express chain in Hawaii.
Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.
This is such a typical Moroccan dish, that the number of recipes are endless. After experimenting a bit, I felt that the balance of this dish was superior to other recipes I had tried.
I liked using the Le Cruset to maintain the heat in the oven and allow the juices to drip back on the tagine while cooking.
3 pounds boneless, skinless Chicken Thighs, trimmed of excess fat.
3 Tbsp Olive Oil, for browning the chicken.
1 tsp Salt
1 1/2 tsp Smoked Paprika
1 1/2 tsp ground Ginger
1/2 Tbsp ground Cumin
1/2 Tbsp ground Coriander
1 1/2 tsp Turmeric
1/2 teaspoon ground Cinnamon, one whole stick for stewing.
1/8 tsp ground Cloves
1/8 teaspoon Nutmeg
Pinch of Saffron threads, crushed.
1 Onion, chopped
1/2 cup veggie or chicken broth
3 cloves Garlic, crushed and minced
1 cup pitted Green Olives
1/2 cup dried Apricots, sliced in half
1/4 cup Dates, pitted
1 preserved Lemon, insides removed and thinly sliced
Preparation:
Begin by preparing your spice mix and setting that aside. Then trim your chicken thighs of excess fat, and sprinkle them with about 1/3 of the spice mixture.
Prepare your preserved lemons, olives, and apricots and set aside. Chop your onions and garlic and set aside.
Heat the olive oil in a dutch oven and lightly brown the chicken in batches and set aside. Add in the onions and allow to lightly carmelize. Add garlic and sauté gently. Deglaze with the broth and very slightly reduce.
Preheat your oven to 350F/180C.
While onions are cooking, layer the chicken, reserved spice mixture and lemons, olives and apricots.
Pour the entire reduced onion mixture over the top of the heavy pot, add your crushed saffron and cinnamon stick and cover. Cook for 2-3 hours.
Traditional Moroccan Chicken Tagine: A Taste of Marrakech
This is such a typical Moroccan dish, that the number of recipes are endless. After experimenting a bit, I felt that the balance of this dish was superior to other recipes I had tried.I like using the Le Cruset to maintain the heat in the oven and allow the juices to drip back on the tagine while cooking.
3poundsbonelessskinless Chicken Thighs, trimmed of excess fat.
3TbspOlive Oilfor browning the chicken.
1tspSalt
1 1/2tspSmoked Paprika
1 1/2tspground Ginger
1/2Tbspground Cumin
1/2Tbspground Coriander
1 1/2tspTurmeric
1/2teaspoonground Cinnamonone whole stick for stewing.
1/8tspground Cloves
1/8teaspoonNutmeg
Pinchof Saffron threadscrushed.
1Onionchopped
1/2cupveggie or chicken broth
3clovesGarliccrushed and minced
1cuppitted Green Olives
1/2cupdried Apricotssliced in half
1/4cupDatespitted
1preserved Lemoninsides removed and thinly sliced
Equipment
Heavy Pot with Lid
Method
Begin by preparing your spice mix and setting that aside. Then trim your chicken thighs of excess fat, and sprinkle them with about 1/3 of the spice mixture.
Prepare your preserved lemons, olives, and apricots and set aside. Chop your onions and garlic and set aside.
Heat the olive oil in a dutch oven and lightly brown the chicken in batches and set aside. Add in the onions and allow to lightly carmelize. Add garlic and sauté gently. Deglaze with the broth and very slightly reduce.
Preheat your oven to 350F/180C.
While onions are cooking, layer the chicken, reserved spice mixture and lemons, olives and apricots.
Pour the entire reduced onion mixture over the top of the heavy pot, add your crushed saffron and cinnamon stick and cover. Cook for 2-3 hours.
On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate it every single day. It was such a simple dish, but the flavor was pure Thailand.
The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.
Local Tip:
A quick tip, when you’re in Thailand you’ll notice that Thais always keep the rice on the side and you should do that too because the rice is what can cool you down. If you mix it all together, then you’re going to get the full blast of the chilies.
¾ lb. skinless, boneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.
2 Tbsp. of Peanut or another Vegetable oil
1/2 sliced large Onion
1/2 sliced sweet Red Pepper
3 cloves chopped Garlic
1 tbsp chopped fresh Ginger Root
4 finely chopped Thai Chilies, a few for garnish
Sauce:
1 Tbsp. Fish Sauce
1 Tbsp Golden Mountain Sauce
1 Tbsp Oyster Sauce
1/2 tsp Dark Soy Sauce
2 tsp. White Sugar, Brown Sugar or Palm Sugar
Preparation:
Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.
Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.
Gai Pad Prik – Thai Chicken with Chilies
My many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate every single day. It was such a simple dish, but the flavor was pure Thailand.The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.
¾lb.skinlessboneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.
2Tbsp.of Peanut or another Vegetable oil
1/2sliced large Onion
1/2sliced sweet Red Pepper
3cloveschopped Garlic
1tbspchopped fresh Ginger Root
4finely chopped Thai Chiliesa few for garnish
Sauce:
1Tbsp.Fish Sauce
1TbspGolden Mountain Sauce
1TbspOyster Sauce
1/2tspDark Soy Sauce
2tsp.White SugarBrown Sugar or Palm Sugar
Equipment
Wok
Method
Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.
Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.
I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.
Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.
They also make a wonderful version with catfish. And the versions in Da Nang are noticeably more spicy. Works for me.
Ingredients:
2 pounds bone-in chicken thighs 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons palm sugar or white sugar 2 tablespoons neutral cooking oil 1/4 cup thinly sliced ginger 1 tablespoon Red Boat Fish Sauce 1 to 3 fresh Thai red chilies (left whole for less heat, or sliced for more heat; we add both)
Preparation:
Cut thighs through the bone into 4-5 large pieces each, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside.
Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)
As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the Nồi Đất.
Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes.
Vietnamese Chicken With Ginger- Gà Kho Gừng
I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.
1 to 3fresh Thai red chiliesleft whole for less heat, or sliced for more heat; we add both
Equipment
Wok or Heavy Pan with Lid
Method
Cut thighs through the bone into 4-5 large pieces each, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside.
Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)
As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the
Nồi Đất.
Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes.
Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.
This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.
The secret.
One key to success is properly cooking the eggplant. Whether you fry it traditionally or use a lighter method such as roasting or air frying, the goal is the same: tender, creamy eggplant that readily absorbs the sauce.
Serve it over steamed rice and you have the kind of meal that families across China enjoy at home—a simple dish that delivers remarkable flavor. Looking for another Sichuan classic comfort food dish, Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic
Ingredients
1 1/4 lbs (600g) eggplant
Salt
Cooking oil, for deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
1 1/2 tablespoons Sichuanese chilli bean paste, or Sichuan pickled chilli paste, or a mixture of the two
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2/3 cup (150ml) chicken stock
2 teaspoons sugar
3/4 teaspoon potato flour mixed with one tablespoon cold water
2 teaspoons Chinkiang vinegar
4 tablespoons finely sliced spring onion greens
Preparation:
Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.
Yu Shiang Eggplant-Fish Fragrant Eggplant
Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.
Cooking oilfor deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
1 1/2tablespoonsSichuanese chilli bean pasteor Sichuan pickled chilli paste, or a mixture of the two
1tablespoonfinely chopped ginger
1tablespoonfinely chopped garlic
2/3cup150ml chicken stock
2teaspoonssugar
3/4teaspoonpotato flour mixed with one tablespoon cold water
2teaspoonsChinkiang vinegar
4tablespoonsfinely sliced spring onion greens
Equipment
Wok
Method
Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.
These Vietnamese garlic noodles are addictive and are perfect with any kind of grilled fish or meat or if I’m in the mood, sometimes I eat them on their own.
I had a similar dish at Thanh Long, a restaurant in San Francisco, so when I came home, I tried to re-create it, and this is my best effort.
Why I love this dish?
It’s super easy to prepare and will satisfy any garlic craving. Its packed with umami and is really hits the spot.
4 Tbsp Butter 10 Garlic cloves, minced or smashed. 1 Tbsp Oyster Sauce 2 tsp Light Soy Sauce 2 tsp Fish Sauce Dash of Maggi Seasoning 1 lb Spaghetti or Linguini 1/2 cup grated Parmesan or Pecorino Romano mixed 1/2 cup Green Onions.
Preparation:
Put the butter into pan with the garlic and green onions and sauce gently, add the other ingredients and then remove the sauce pan from heat. Be careful not to let the garlic get too brown or it will get bitter.
Boil your water and cook the pasta until just al dente, save a little pasta water. Drain and add all ingredients and mix well with the pasta water until creamy, add cheese and sprinkle extra green onions on top.
Note: Only salt the pasta water very lightly or not at all, because the sauce ingredients already have a lot of salt. You can always add more salt, but you can’t take it away.
Vietnamese Garlic Noodles: A San Francisco Classic
These Vietnamese garlic noodles are addictive and are perfect with any kind of grilled fish or meat or if I’m in the mood, sometimes I eat them on their own.I had a similar dish at Thanh Long, a restaurant in San Francisco, so when I came home, I tried to re-create it, and this is my best effort.
Put the butter into pan with the garlic and green onions and sauce gently, add the other ingredients and then remove the sauce pan from heat. Be careful not to let the garlic get too brown or it will get bitter.
Boil your water and cook the pasta until just al dente, save a little pasta water. Drain and add all ingredients and mix well with the pasta water until creamy, add cheese and sprinkle extra green onions on top.
Note: Only salt the pasta water very lightly or not at all, because the sauce ingredients already have a lot of salt. You can always add more salt, but you can’t take it away.
I stumbled across this recipe on the excellent food blog Woks of Life. Living in an area where good char siu can be hard to find, I found myself wondering, “Why not make it at home?” I’m glad I did. The results were remarkably authentic and, quite honestly, among the best char siu I’ve had.
What’s so special about Char Sui?
Whenever I travel around the world, if I’m anywhere near their local Chinatown, I will head straight to the window with the Char Sui/barbecued pork, ducks and geese hanging on hooks in the window, and I go inside and order myself some of the pork and then eat it as I walked around the city. It’s the perfect walking food.
Many recipes call for red food coloring to achieve the traditional appearance. I leave it out. It adds nothing beyond color, and the rich flavor of properly marinated and roasted pork speaks for itself. But as always, your kitchen, your rules.
4 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it)
1/2 cup granulated White Sugar or pure Cane Sugar
4 teaspoons Salt
1 teaspoon Five Spice Powder
1/2 teaspoon White Pepper, ground.
1 teaspoon Sesame Oil
2 tablespoon Shaoxing Rice Wine
2 tablespoon Soy Sauce
2 tablespoon Hoisin Sauce
4 teaspoons Molasses
4 cloves Garlic, crushed
2 tablespoons Honey, add to leftover marinade and into fridge for final basting.
Preparation:
Cut the pork into manageable lengthwise strips. A 4 lb roast should give you four good strips. Put into a baking dish and pour marinade on and give it at least 24 hours in the refrigerator.
Preheat your oven to 475F. Use a half baking sheet with a mesh insert to keep the pork above the pan. This makes for good all around browning. Pour 2 cups of water into the pan and transfer the pork to your preheated oven.
Roast for 25 minutes, keeping the oven setting at 475 F.
Note: All ovens are slightly different, so watch it while cooking. If after the first 15 minutes, you feel it’s browning too quickly, drop the heat down. I kept my oven at 475F the entire time and had no problems, but it’s worth keeping an eye on it.
Flip the pork over and turn the pan 180 degrees to ensure even roasting. If the bottom of the pan is dry, add another cup of water.
Roast for another 15 minutes and then baste with leftover marinade and honey mixture. Roast for a final 10 minutes.
By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor, but watch it closely as the sugar will burn.
Let it rest for 10 minutes, and then slice against the grain and serve with rice and braised baby bok choy or as a delicious appetizer for any dish. And it’s also fantastic as a garnish on top of soup, noodles or ramen. 
Note: There are two options for storing the char sui, one is to cook it all and then to let it cool and vacuum seal it. The other is to vacuum seal it and freeze it without cooking it and I think probably that is the best method. then you can just take it out of the freezer and thaw and cook it when you need another batch. 
Authentic Char Siu Recipe: Make Delicious BBQ Pork at Home
Whenever I travel around the world, if I’m anywhere near their local Chinatown, I will head straight to the window with the barbecued pork, ducks and geese hanging on hooks in the window, and I go inside and order myself some of the pork and then eat it as I walked around the city. It’s the perfect walking food. Many recipes call for red food coloring to achieve the traditional appearance. I leave it out. It adds nothing beyond color, and the rich flavor of properly marinated and roasted pork speaks for itself. But as always, your kitchen, your rules.
4poundsboneless pork shoulder/pork buttselect a piece with some good fat on it
1/2cupgranulated White Sugar or pure Cane Sugar
4teaspoonsSalt
1teaspoonFive Spice Powder
1/2teaspoonWhite Pepperground.
1teaspoonSesame Oil
2tablespoonShaoxing Rice Wine
2tablespoonSoy Sauce
2tablespoonHoisin Sauce
4teaspoonsMolasses
4clovesGarliccrushed
2 tablespoons Honey, add to leftover marinade and into fridge for final basting.
Equipment
Pyrex Baking Dish
Half Sheet Pan
Method
Cut the pork into manageable lengthwise strips. A 4 lb roast should give you four good strips. Put into a baking dish and pour marinade on and give it at least 24 hours in the refrigerator.
Preheat your oven to 475F. Use a half baking sheet with a mesh insert to keep the pork above the pan. This makes for good all around browning. Pour 2 cups of water into the pan and transfer the pork to your preheated oven.
Roast for 25 minutes, keeping the oven setting at 475 F.
Note: All ovens are slightly different, so watch it while cooking. If after the first 15 minutes, you feel it’s browning too quickly, drop the heat down. I kept my oven at 475F the entire time and had no problems, but it’s worth keeping an eye on it.
Flip the pork over and turn the pan 180 degrees to ensure even roasting. If the bottom of the pan is dry, add another cup of water.
Roast for another 15 minutes and then baste with leftover marinade and honey mixture. Roast for a final 10 minutes.
By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor, but watch it closely as the sugar will burn.
Let it rest for 10 minutes, and then slice against the grain and serve with rice and braised baby bok choy or as a delicious appetizer for any dish. And it’s also fantastic as a garnish on top of soup, noodles or ramen. 
Note: There are two options for storing the char sui, one is to cook it all and then to let it cool and vacuum seal it. The other is to vacuum seal it and freeze it without cooking it and I think probably that is the best method. then you can just take it out of the freezer and thaw and cook it when you need another batch. 
Chicken Marbella is one of those dishes that became incredibly popular during the late 1970s and 80’s. This is a very famous dish said to have been created by Shelia Lukens and published in the original Silver Palate cookbook.
I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better.
It’s often confused with Chicken Marengo, which which was a dish created for Napoleon by his personal chef after the Battle of Marengo.
Ingredients
4 lbs Chicken Thighs, boneless and skinless
1/3 cup Olive Oil
1/3 cup Red Wine Vinegar
1/3 cup Capers
1/2 cup Green Olives, pitted
1/2 cup Kalamata Olives, pitted
6 cloves Garlic, crushed
6 Bay Leaves
1 Tbsp Oregano
1 cup Prunes, quartered or you can substitute raisins.
Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty.
1/2 cup White Wine.
Preparation:
Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off.
Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve.
Classic Silver Palate Chicken Dish Unveiled
This is one of those dishes that became incredibly popular during the late 1970s and 80’s This is a very famous dish said to have been created by Shelia Lukens and published in the original Silver Palate cookbook. It was very popular in the 80’s. I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better.
1cupPrunesquartered or you can substitute raisins.
Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty.
1/2cupWhite Wine.
Equipment
Pyrex Baking Dish
Method
Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off.
Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve.
