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For all your spanish food ingredients
Wednesday, July 7, 2010
Char Siu Pork (2)
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Made this yesterday with some pork that'd caught freezer burn I've had it so long. I think I can say that your marinade is the real McCoy for making authentic-tasting (and, with the red colouring, authentic-looking) char siu. As the type of soy sauce wasn't specified, I used 2tbsp light and 1tbsp dark and it worked fine. I also used rice wine instead of the dry sherry, simply because I had it to hand for stir fries: I'm sure dry sherry would work equally well in a marinade. I also boiled up the residual marinade with 1tsp of groundnut oil to give it a sheen and it was delicious with the rested pork. Thank you so much for this wonderful, tasty and simple method for making char siu. I'll definitely be using it again – it's going to save me a fortune on Chinese takeaways!
Thanks so much for your lovely comment. Juggling the ingredients to use what you have to hand is great. To be honest I use either light or dark soy, sometimes like you even both too. This is a very forgiving recipe!
I only post my chinese/asian recipes when I'm totally happy they are as good as a takeaway or even better.
For all your spanish food ingredients
8 comments:
That pork looks so perfectly cooked - I love recipes that you can constantly perfect each time you make them
This looks great. I'm not usually a pork eater, but I'll have to give this a try.
Yum! I love Char Siu pork too but haven´t got round to trying to make it yet! Yours looks delicious!!
Thanks to all for your lovely comments. I'll look forward to your blog posts when you've made this too!
Drooling here! The pork looks scrummy!
Made this yesterday with some pork that'd caught freezer burn I've had it so long. I think I can say that your marinade is the real McCoy for making authentic-tasting (and, with the red colouring, authentic-looking) char siu. As the type of soy sauce wasn't specified, I used 2tbsp light and 1tbsp dark and it worked fine. I also used rice wine instead of the dry sherry, simply because I had it to hand for stir fries: I'm sure dry sherry would work equally well in a marinade. I also boiled up the residual marinade with 1tsp of groundnut oil to give it a sheen and it was delicious with the rested pork. Thank you so much for this wonderful, tasty and simple method for making char siu. I'll definitely be using it again – it's going to save me a fortune on Chinese takeaways!
Hi Gary,
Thanks so much for your lovely comment. Juggling the ingredients to use what you have to hand is great. To be honest I use either light or dark soy, sometimes like you even both too. This is a very forgiving recipe!
I only post my chinese/asian recipes when I'm totally happy they are as good as a takeaway or even better.
Thanks for stopping by, much appreciated.
Great recipe! Servubg Char Siu in peking duck style sounds amazing! I'll definitely try that out next time.
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