Sweet and savory, with a lightly charred and crispy exterior and tender and juicy interior, char siu is a classic Cantonese-style Chinese barbecued pork dish. Delicious on its own, over a bed of ...

A barbecue sauce-like marinade imbues the pork with its aromatic notes. Traditionally, char siu's iconic color emerges by way of fermented red bean curd, a prominent part of the marinade.

Char siu pork is traditionally cooked on a barbecue, but oven instructions are also provided here for convenience. It's packed with flavour and beautifully tender, which makes it perfect to serve ...

His char siu puff pastry has the best execution ... Tai Wai), specialising in old-school Hakka cuisine: red fermented rice lees and salted pickles with stir-fried pigs’ stomach tips.

Leave the pork exposed like this and put into the bottom shelf of your fridge or the meat drawer so it does not contaminate anything. Leave overnight in fridge. 3. Prep for the Char siu – place ...

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).

Barbecue aficionados are invited once again to refine their grilling skills at a BBQ Bootcamp being offered by the University ...