Comments on: Char Siu (Chinese BBQ Pork)

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.

By: Hungry Jenny

Hungry Jenny — Tue, 12 Jan 2010 23:50:00 +0000

Mmmm! Just stumbled across this and it’s reminded me that it’s still on my list of things to make! I’ve made char siu sauce for chicken thighs and drumsticks but really want to go the whole hog (ha,ha) and make with pork belly.

Hungry Jenny x

By: Chashu Recipe | Japanese Recipes

Chashu Recipe | Japanese Recipes — Mon, 05 Oct 2009 06:18:37 +0000

[...] you’re thinking the name sounds an awful lot like the Chinese barbecued pork dish Char Siu, you’d be right, because at some point in the past, they were one in the same. Chashu is [...]

By: Cecily@AllThingsDelicious

Cecily@AllThingsDelicious — Mon, 01 Jun 2009 16:57:35 +0000

Growing up in Hawaii, I’ve had a lot of Char Siu in my life, but never homemade! Do you ever turn your pork into Char Siu Bao??

By: Suzanne

Suzanne — Tue, 26 May 2009 10:10:57 +0000

Mmmm…that looks super yummy!!

By: superfinefeline

superfinefeline — Sat, 21 Feb 2009 12:17:39 +0000

This looks fab and I’m tempted to try the recipe even though I’m not a huge fan of char siew!

By: chat thread - Netphoria Message Board

chat thread - Netphoria Message Board — Fri, 02 Jan 2009 00:33:25 +0000

[...] making this right now Chinese Barbecued Pork (Char Siu) | [ No Recipes ] Shitload of [...]

By: Piercival

Piercival — Mon, 22 Dec 2008 01:54:02 +0000

Marc,

When I saw this I knew I had to make it. I bought pork belly with the bones in. Since it was in a larger piece I let it marinade for 3 days …well also because I had been to multiple Asian markets and could not find the Sichuan pepper. Finally hit paydirt at the Richmond 99 Ranch Market

Other than that, it was to your spec. The final result was spectacular, among the best I’ve ever tasted.

Thanks Marc!

By: Kevin

Kevin — Sun, 21 Dec 2008 12:11:49 +0000

That pork looks really tasty!

By: Daily Digest for 2008-12-17 — g a r y w o n g . o r g

Daily Digest for 2008-12-17 — g a r y w o n g . o r g — Thu, 18 Dec 2008 07:01:08 +0000

[...] Chinese Barbecued Pork (Char Siu) [...]

By: Melissa

Melissa — Wed, 17 Dec 2008 19:51:59 +0000

How do I like it? Any which way you put it in front of me!! When it’s good, it’s reeeeeally good. Love love love.

As Peter said, thanks for demystifying. Nice job.

By: elin

elin — Wed, 17 Dec 2008 03:16:08 +0000

Wow….a wonderful one by looking at the photos. Will try it out. A good one indeed! Thanks for sharing.

By: Syrie

Syrie — Tue, 16 Dec 2008 02:39:48 +0000

Marc, I’ll definitely be making this. It looks absolutely fantastic. I always eat char sui in Bangkok with rice, pickles, green onions and boiled eggs.

By: CourtJ

CourtJ — Mon, 15 Dec 2008 17:46:51 +0000

The pictures look so good they make me want to lick my fingers

By: marc

marc — Mon, 15 Dec 2008 06:39:40 +0000

Thanks HoneyB, give it a go, it’s not too complicated:-)

Matt, I’ll totally have to make you a batch… Maybe in the new year?

Thanks Kian, I can’t remember how many times I’ve had it while I worked in Chinatown, but it never grew old.

Peter G thanks, so then what’s the queen of all pork dishes?

Mengmeng, not weird at all. Thanks for stopping by and leaving a note. Keep in touch:-)

Thanks Brooke:-)

Mark, I’m a big fan of char siu bau too. I think that’ll be my next project to tackle.

Carey, thanks for sharing your story. I’ve been looking for a good bau recipe (the light fluffy white kind, not the more doughy kind), but I haven’t found any in english. I’m going to do some experimentation and post when I get it right.

Lorraine, I inevitably see your tweets at 2am at which point I should be getting ready for bed, but instead find myself wandering over to the fridge.

Rasa Malaysia, oooOOO that sounds really good, are the noodles crispy?

Nate, I’m kind of curious about the non-bake char siu now. Was it fried?

Roanne, it certainly could, although you may want to cook the ribs longer at a lower temperature. Ribs have a lot of connective tissue that need to break down in order for them to get tender.

Darius, I have a standing arrangement with all my friends that if they come by with ingredients, I’ll cook them whatever they want.

Heather, yea I had the same reaction at first, although now when I walk by the windows they just don’t seem as appetizing.

Thanks Biz and Helen:-)

Vin de la Table, I’m going to have to go wine shopping now:-) Thanks for the suggestions! Oh and wine is good any hour of the day.

Thanks Paoix and Lauren!

Peter, lol!

Thanks gaga

Pepy, thanks for the tip. I’ll have to look for some the next time I’m in Chinatown:-)