Comments on: A Cantonese Kitchen Classic: Char Siu

By: Boeit mij het ? » Als de toko je kruiden niet heeft

Boeit mij het ? » Als de toko je kruiden niet heeft — Sat, 21 Jul 2012 19:11:28 +0000

[...] duurt ongeveer net zolang door de slechte parkeergelegenheid in de buurt. Ik met mijn goede gedrag een recept uitgezocht op [...]

By: Weekly Special: vegan Char Siu | Vegan Vegetarian

Weekly Special: vegan Char Siu | Vegan Vegetarian — Tue, 13 Dec 2011 09:59:19 +0000

[...] Recipe | MyRecipes.comChar Siu (Chinese BBQ Pork) Recipe – No Recipes – Techniques …Tigers & Strawberries » A Cantonese Kitchen Classic: Char SiuChar Siu Pork Recipes – Food.comSteamed buns with roast pork filling (Steamed pork buns, or [...]

By: Yoko

Yoko — Wed, 07 Apr 2010 07:08:51 +0000

Hi Barbara,
I read your last post a while back..I really hope that you’re steadily approaching your goal. Best wishes & hugs!

with that said..I’ve put my pork in the fridge with the marinade tonight. And I have S hooks but no roasting rack! (odd, I know) If I do the S hook method, is the oven temperature/roasting time the same as above? Would I need to baste the meat more frequently?

Thank you!

By: Vettie

Vettie — Wed, 20 May 2009 15:21:37 +0000

You’ll be happy to know that I just pulled my made fer Lunar New Year char sui out of the freezer for Memorial Day sandwiches on hamburger buns. Think I’ll sautee some baby bok choy to throw on top o it too. I always find your blog inspirational.

Thanks so much!

By: Karen

Karen — Sun, 18 Jan 2009 05:22:08 +0000

Hi Barbara,

I truly cannot wait to make this recipe, as in I’d be making the marinade right now, except for one lingering question- I’m wondering if you tried Michael’s additions of sesame oil and red bean paste?
Some recipes insist that especially the paste makes a real difference in recreating the flavor that I have come to miss as a displaced San Franciscan.

Thanks for your time!!