If you've ever enjoyed the sweet and savory flavors of char siu pork at a Chinese restaurant, you know how delicious this dish can be. Whether you're grilling up pork belly, pork loin, pork ...

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 ...

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).

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 ...

His char siu puff pastry has the best execution. [5] A secret dinner spot is Come-Into Chiuchow Restaurant (1-2/F, 18 Prat Avenue, Tsim Sha Tsui). It opened in 1976 and has kept its classic Chiu ...

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 ...