Comments on: Char Siu Pork (Chinese BBQ Pork)

By: Daneille

Daneille — Thu, 18 Apr 2024 08:59:29 +0000

Decided to make this as it isn’t easy to get where I live and the one place that does sell it charges over $10 for just a small piece (200 grams) – which makes for an expensive fried rice. So I used Pork Shoulder which was $16 for 1.8kgs (and ended up being 1.3kgs once the layer of fat was removed) and this made enough for at least 5 lots of fried rice (froze them in roughly 250g batches).

I would definitely suggest the 48 hour marinating time as I think anything less would be inadequate flavour wise.

The end result was satisfactory however due to a very uneven piece of pork part of it was a bit dry, part was still a bit tough and part of it was perfect. Would recommend trying to get a piece of pork that was fairly uniform in thickness when cut in half. Also make sure you get foil that is wide enough to completely cover your tray in one piece as I had to overlap mine and as some of the marinade ran underneath, the foil was very stuck (top tip: Baking soda and vinegar to soak and then boiling water got off the residue).

So, will it replace the stuff hanging in the window in Chinatown in the city? No, but it is great to have on hand here when I can’t get there.

By: Gigi

Gigi — Thu, 04 Apr 2024 17:31:41 +0000

Would you mind letting me know what the ingredients are in your Five Spice powder please? We have many in the stores here in the US, but they have different flavor combos. Some use anise some use cinnamon and some do not.
Thank you. And so glad Dozer is doing well.

By: d4v1d

d4v1d — Wed, 03 Apr 2024 21:49:52 +0000

In reply to d4v1d. fang keyboard with broken keys. A simpleR recipe than others I’ve tried – didN'T quiiiiite caramelize

By: d4v1d

d4v1d — Wed, 03 Apr 2024 21:48:44 +0000

A simple recipe than others I’ve tried – did quiiiiite caramelize on the outside, even with some extra time. Perhaps 320F is a touch too low, though the pork interior was perfect at 165F.