Sticky, crimson red Char Siu Pork just like you get from the Chinese Barbecue meat shops!
The darn traffic lights!
If they were GREEN all the way home, then I wouldnt have a chance to do that!
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OK, thats a blatant lie.
Authentic Char Siu gets the red colour from a speciality ingredient calledfermented red bean curdswhich is red.
So I stuck with it!
See next section for more information;
Sugar brown sugar is best for lovely caramel flavours in the marinade.
Do not use dark soy sauce, its way too strong.
It makes the pork extra shiny and caramelised which is exactly what we want!
Pork scotch fillet!!
Char Siu Pork is also terrific made with pork shoulder Id say just as good.
Some people like to make it with pork belly but I find it too fatty for my taste.
That sight makes me weak in the knees, every.
At least 24 hours, but 48 hours is even better.
This is a Chinese BBQ Shop takeout favourite BBQ Pork Lunch!
But youll thank me.
Just one bite, and youll be thanking me profusely for making this a big-batch recipe.
Updated November 2020 with a sparkling new video and brand new photos!
No change to recipe I wouldnt dare!
Other iconic Chinese recipes
Crispy Chinese Pork Belly the other Chinese BBQ Meat Shop favourite!
Potstickers steamed dumplings with crispy golden undersides
Spring Rolls better than Egg Rolls!
Dozer went in for his ACL surgery this morning.
#Shameless
And look!!
!
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