Char Siu
A sweet, red, barbecued pork that is popular in Cantonese Chinese cooking. Often made with pork shoulder, char siu is marinated in a combination of honey, five-spice powder, soy sauce, fermented tofu, hoisin sauce, and rice wine. Red food coloring and maltose give the pork its glazed, red appearance. The resulting pork is tender on the inside, with a caramelized outer coating. Char sui is often prepared as a filling inside bao (Chinese steamed buns, the classic dim sum dish), or served atop rice, ramen, or stir-fried noodles.
Other spellings of this dish include chashao, cha siu, char sui, or char siew.
Juicy Couture
Nuovegioie
Marni
mmmmmmmmmmmmm....one of my fav's! My grandma used to make the best!!
1I just want to share the little urban legend that Char Siu gets its stickiness from being licked by ghosts while it hangs there on the hook in the meat shop.
You can see a scene that pays homage to this legend in the original version of The Eye.
2I wish I could see the picture..
3I really need to figure out how to make this stuff. In New Jersey or Boston, I can go to the chinese supermarket and grab a pound of it, but in Michigan, pickings are slim...
4I love it esp. dipped in chinese hot mustard and sesame seeds. MMMMMM!
My hubby makes a great variation of this with a pork tenderloin...however it's not dyed red. But the flavor is right and an added bonus is the meat is moist.
5mmm DELICIOUS.
6Yummy!
7OMG that looks so good. I would inhale that for sure.
8Oooh, I had this at a local Korean restaurant and it was bliss!
9aww man that looks so good! my favs are bulgogi & yakiniku! ^o^
10Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.