Comments on: Chinese BBQ Pork - Char Siu

By: Joanna

Joanna — Thu, 14 Mar 2024 14:02:33 +0000

This is delicious! Well worth taking 2 days to marinade and then I mad kao moo dang - BBQ pork rice - soo good!

By: Marc

Marc — Mon, 23 Oct 2023 16:33:29 +0000

In reply to Jennifer. I made this recipe last night. The pork let off some moisture and the glaze was not cooking on. I ended up turning the oven up to 450. I did not get the crispy brown bits that are so important so i put the whole thing under the broiler. Later that night i looked at the Nancy Nueyn recipe and she cooks at 475. The oven temp may be a tad low on this recipe. Saying this to help not criticize. I love your recipes and my Thai game has improved a lot since I found your content.

By: Deborah lynn Reeves

Deborah lynn Reeves — Sun, 08 Oct 2023 16:31:51 +0000

This was really good. I omitted the red bean curd because I can't purchase it locally. The country ribs were a little tough, but it was still very good.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 18 Sep 2023 09:24:23 +0000

In reply to Laurinda. Because I'm lazy and you can only see one side anyway, hahaha. If you want to take the extra time you can glaze both sides.

By: Laurinda

Laurinda — Sun, 10 Sep 2023 17:39:49 +0000

Just wondering why you only glaze one side?

By: Michael Souther

Michael Souther — Fri, 17 Mar 2023 19:14:34 +0000

In reply to Eric Fender.

I use tender loin and for me works best. Easy to marinade and not too fat. I have done 4 so far and really a treat on holidays.

By: jaap

jaap — Thu, 01 Dec 2022 13:48:23 +0000

Wish me luck guys. The pork is getting to room temp now and im about to try this for the very first time. The smell of the marinade is glorious. so far loving the cookbook and the steamed fish in soy ginger sauce is now a staple

By: Eric Fender

Eric Fender — Thu, 04 Nov 2021 02:53:12 +0000

In reply to Gretta. Try using Pork Tenderloin. The meat will really soak up the flavor of the marinade.

By: Eric Fender

Eric Fender — Thu, 04 Nov 2021 02:34:15 +0000

I used a pork tenderloin instead of a Boston butt. Juicy, Sweet, Salty with that glaze!!! I made that with clay pot glass noodles. I can always tell when the meal is a hot with my family…they’re quiet!!

By: Adam The HTK Minion

Adam The HTK Minion — Thu, 08 Jul 2021 16:10:58 +0000

In reply to Jennifer. Hi Jennifer! I just asked and she said "yep!" ... so go for it! :)

By: Jennifer

Jennifer — Tue, 06 Jul 2021 07:30:10 +0000

Hi,
The recipe looks great, im just wondering will it work well grilling it on a regular bbq instead of in the oven as well?

By: Adam The HTK Minion

Adam The HTK Minion — Fri, 11 Jun 2021 15:13:55 +0000

In reply to Gretta. Awesome! :)

By: Gretta

Gretta — Thu, 10 Jun 2021 19:39:13 +0000

I was so happy with my first batch and I'm made my second batch today. I marinated for three full days, and it was well worth it. The meat soaked up even more great flavors! I also like that this recipe uses natural red color, and honey instead of tons of sugar like other recipes. I recommend trying to get a slightly less fatty part of the pork butt.

By: Robbie Richard

Robbie Richard — Tue, 20 Apr 2021 02:21:48 +0000

My second batch is in the oven. My brother tried it first and raved so much I had to do it too.
Easy, moist and a huge MMMmmmmm factor! I'm deciding what to serve it with and would love suggestions.

By: May

May — Mon, 22 Mar 2021 15:12:41 +0000

Why does my char sui get hard?

By: Stephen Chan

Stephen Chan — Sat, 12 Dec 2020 18:45:48 +0000

This is simply great, and FYI, I am from Hong Kong, isn't that convincing enough?

By: Dan

Dan — Tue, 08 Dec 2020 04:38:06 +0000

Delicious and very easy to make. Leftovers go well with garlic noodles.

By: Jeni Parks

Jeni Parks — Tue, 08 Dec 2020 02:03:45 +0000

Pai, I have made so many of your recipes and every single one was a success. This was delicious and so easy to make! Thanks for being such a great teacher!