Char Siu

From: ellestrange

On Feb 6, 2008

very yummy! will make again, very easy. husband called it teriyaki pork. i might try a different cut of pork next time. the butt was great, a yummy tender loin might be wonderful as well.

From: NcMysteryShopper

On Sep 23, 2005

This is a wonderful Char sui recipe. The flavors were perfect. I did cook the pork in all the marinade. I needed char sui for singapore noodles (136223) and i chose this recipe. I will be making this again!

From: Hey Jude

On Jan 17, 2004

This is absolutely delicious and easy as well. The only change I made was to use a 1 1/2 lb. pork tenderloin in place of the butt. I followed everything else to the T and it worked out wonderfully, the pork was tender, juicy and very flavorful. Jason, you are a great chef!

From: CraftScout

On Aug 28, 2007

This was not what I was expecting, but it was soooooo good! I used 1 1/2 pounds of pork loin, cut into thick steaks and scored, expecting to have about 1/2 pound's worth of leftovers, but I had to grab a few pieces to save for DD's lunchbox. I am so glad I decided to make up a batch for the freezer, too. About halfway through the second 20 minutes, I turned the steaks again to brush them with more marinade, and then cooked the rest of the marinade for a nice sauce to coat the pieces. When the steaks were done, I sliced them into thick strips. Wonderful, wonderful flavor! Thank you very much.