Pork shoulder may be a fattier cut ... it's the fat that helps make char siu so juicy and delicious. Marinate, roast, then slice the char siu and enjoy it whichever way you prefer.

If you don't have a roasting pan and rack insert, place a pan filled with 1/2 inch of water on your oven's lowest rack to catch the roast’s drippings. Then place the pork strips directly on your ...

chefs start the dish with char siu (Chinese barbecued pork) or siu yuk (Chinese crisp-skinned roasted pork). I prefer the restaurant version, especially with siu yuk (char siu is too sweet).

4. Put the tray into the oven and let it roast for 2 hours (siu yuk). 5. Take out the marinated raw char siu pieces from the fridge and place all pieces of pork into a long oven proof dish along ...

Chou: Everything's made from scratch, from the sauce, you know, to roasting the pork itself. Once the actual char siu, roast pork, is made, it's loaded into our hopper and then basically feeds the ...

His char siu puff pastry has the best execution. [5] A secret dinner spot is Come-Into Chiuchow Restaurant (1-2/F, 18 Prat Avenue, Tsim Sha Tsui). It opened in 1976 and has kept its classic Chiu ...

For $12 a month, join our membership program to stay in the know. How: pork belly is marinated in Pantry Story’s house-made char siu sauce overnight. Then, it’s baked in a slow oven, with a honey and ...

4. Place in a bowl. Add the vegetables, eggs and sliced char siu. Roast the nori seaweed and garnish. 1. Tie the pork up, season with salt and apply the salt evenly on all sides. 2. Place the pork ...

Char siu pork is traditionally cooked on a barbecue ... Preheat the oven to 180C/160C Fan/Gas 4. Roast the pork for 1–1½ hours, turning once and basting occasionally, until well charred ...