Char siu is a development of char siu. It s also easier to make at home than you d think. Sliced it up and served it with fried rice bok choy and the extra sauce. If you love cantonese food you re probably familiar with this dish. Roast at 180c 350f for 25 minutes or until the internal temperature is 145 160f 65 70c around halfway through roasting baste generously with the reserved marinade.
In ancient times wild boar and other available meats were used to make char siu. We love it with fried rice and veggies but it s also delicious sliced and served cold as an appetizer. Garnish with cucumber slices if desired. Try dipping it in soy sauce hot mustard and sesame seeds. Serve at room temperature arranged in overlapping layers on a platter.
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Basted it occasionally with the reserved marinade after i reduced it on the stove. 叉烧肉 which literally translates to fork roast meat is such a signature dish you ll see in every cantonese restaurant it s rich savory sweet and very tasty. Learn how to cook great cantonese barbecued pork. Get one of our cantonese barbecued pork recipe and prepare delicious and healthy treat for your family or friends. This tastes like the pork served in my favorite chinese restaurant.
Because a roast whole pig most delicious place is the tenderloin. Because a roast whole pig most delicious place is the tenderloin. Basted it occasionally with the reserved marinade after i reduced it on the stove. This recipe is taken from hong kong diner by jeremy pang published by quadrille. In ancient times wild boar and other available meats were used to make char siu.
This tastes like the pork served in my favorite chinese restaurant. Sort of dab it on so you get as much marinade on the pork as possible this is key for getting the thick glossy glaze. Char siu is a development of char siu.
