Pork loin and tenderloin are a little too lean, which will lead to a dry and less flavorful char siu, while pork belly has a little too much fat and will come out too oily and chewy. Look for ...

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 ...

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 ...

Soft, fluffy, and packed with savory goodness, Steamed Pork Buns (Char Siu Bao) are a must-have in any dim sum feast. These delightful buns, filled with a sweet and savory barbecue pork filling, are ...

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).

Combine the marinade ingredients in a large bowl. Cut and stab the pork fillet all over so that it is well and truly puck marked. Place in the marinade bowl, coating it all over and cover in the ...