Comments on: Char Siu (Chinese BBQ Pork)

By: Deanlawsutera

Deanlawsutera — Tue, 27 Mar 2012 23:45:00 +0000

Cinnamon? LMAO…..where did you learn that??? Hell no!

By: Tonybuck

Tonybuck — Wed, 21 Mar 2012 22:21:00 +0000

Totally wrong Char siu recipe…………….Soy Sauce,Honey,Brown Sugar, Cinnamon,Garlic,green onion,ginger and red food coloring=10 times better!!

By: LDB

LDB — Thu, 08 Mar 2012 09:02:00 +0000

Had this for dinner over rice tonight. Followed the recipe exactly and let rest for 15 minutes before slicing. It was insane!!!! I have eaten a lot of Char Siu over the years and this is the best! Thanks Marc, this is going on high rotation in our house!

By: Coffeelad

Coffeelad — Thu, 26 Jan 2012 18:40:00 +0000

I couldn’t find Maltose so I substituted corn syrup. I also added 1tsp of ketchup. a little more red color.

By: Pork & Socks « auradis

Pork & Socks « auradis — Fri, 20 Jan 2012 15:17:58 +0000

[...] had lunch at some hole-in-the-wall place in Wan Chai known for their barbecue pork, which was indeed [...]

By: wanona

wanona — Wed, 13 Jul 2011 23:04:00 +0000

Sounds good I will give it a try

By: Marti

Marti — Thu, 16 Jun 2011 22:45:00 +0000

Amazing food… what fantastic cook. !!!!!!!

By: pork chinese recipes

pork chinese recipes — Thu, 19 May 2011 14:47:30 +0000

[...] Char Siu (Chinese BBQ Pork) Recipe Dec 11, 2008 … Chinese pork char siu recipe. Learn how to make char siu pork from scratch. This barbecued Chinese … [...]

By: Chinese Chicken Lettuce Wraps | Andrea Meyers

Chinese Chicken Lettuce Wraps | Andrea Meyers — Mon, 31 Jan 2011 21:22:35 +0000

[...] No Recipes – Char Siu (Chinese BBQ Pork) Share [...]

By: Triple Black Garlic Noodles Recipe

Triple Black Garlic Noodles Recipe — Fri, 10 Dec 2010 15:40:04 +0000

[...] cut works particularly well for char siu because it’s marbled with a lot of fat. I used my pork char siu recipe, but added some annatto (achiotte) powder to give it a naturally red color. Triple Black Garlic [...]

By: No Recipes vol. 5

No Recipes vol. 5 — Sun, 25 Apr 2010 20:05:33 +0000

[...] Siu Fried Rice – With all the char siu experimentation last week, I ended up with a lot of extra char siu. This is one simple way to use [...]

By: Dean

Dean — Fri, 23 Apr 2010 15:46:03 +0000

please excuse my language, not good in talking or explaining , juat wanna share this with y'all :
mix some rose wine instead of using all rice wine, use hoisin sauce to replace the 5 spice and garlic, cure it with some sugar, use some peanut butter too. add an egg to 1 kg of meat, use pork nape, dont cut into long strips on cross grains, you need the cross grain at last while cooked. maltose and darksoy burn easily,dont use that for marinating. must soak for min 48 hours. 210 c 10 mins, 220 c 5 mins. lessen sugar if burns appear. must have some burns at the edges of meats. use honey if cant find the golden syrup. brush the honey on to char siu after roasting. let the honey drip-off a bit before carving it.

happy cooking.

By: norecipes

norecipes — Thu, 01 Apr 2010 23:21:47 +0000

Hi Andrea, living here I sometimes forget that the rest of the world
uses celsius, sorry about that. It should be 275 degrees Fahrenheit.

By: Andrea

Andrea — Thu, 01 Apr 2010 22:19:29 +0000

That pork looks really tasty!
I have simple question: you say that the oven temperature should be 275, and assuming you live in the united states, do you mean 275 degrees Fahrenheit or Celsius? I live in Italy so it's a little confusing for me.
Thanks in advance and keep up the good work!

By: Karen

Karen — Wed, 13 Jan 2010 15:21:24 +0000

My daughter is allergic to red dye so I’ve started making my own. Your variation sounds delicious, can’t wait to try it.