Comments on: Char Siu / Char Siew / Chinese Pork Barbecue

By: Liz

Liz — Sat, 08 Sep 2012 07:50:39 +0000

Ooooh! This is my fave too! A tip for color, I use home made achuete oil in my bbq, added to the basting sauce. And low fire and constant basting would help keep it moist… Good luck! I’m looking forward to see this recipe in your coming book. :D

By: Chie

Chie — Thu, 28 Jun 2012 11:04:07 +0000

MM and marketmanila readers would anyone know where I could get my hands on that wonderful jar of char siew goodness here in manila? Been looking for it in a couple of groceries but to no avail.

By: ranny ace

ranny ace — Thu, 10 May 2012 07:17:29 +0000

hi can we know where did you get the ingredients for this, i wanna try this for a party this weekend thanks!

By: Junb

Junb — Wed, 09 May 2012 02:35:44 +0000

MM you need to try it on Chinese oven. Also they normally serve with a sauce. You got to try the hawker style not the restaurant :)

By: Marie

Marie — Tue, 08 May 2012 00:28:29 +0000

Hi MM those pictures make my stomach growl. May I ask where you bought your char siew marinade? Thanks

By: phil

phil — Mon, 07 May 2012 04:12:56 +0000

I didn’t know that char-siew was grilled. I always thought that they were smoked or something. I think that I once saw how char-siew was made (cooked) when I was a kid but could not remember all the details. What I remember was they were hanging inside a big metal thing that looks like an upside-down funnel above a wood fired stove.

Nice looking char-siew. I always like mine with a bit of fat. Brings back a lot of childhood memories.

By: boopsie

boopsie — Mon, 07 May 2012 00:45:40 +0000

Char Siu Lechon please!

By: fabulosa

fabulosa — Sun, 06 May 2012 13:12:34 +0000

woah…as in woah…it looks yummy. will attempt to follow your lead.

By: Akeeno

Akeeno — Sun, 06 May 2012 05:34:28 +0000

This is an interesting alternative for pinoy-style roasted pork, MM. I agree with betty_q about threading the meat on a thin bamboo or metal pipe in order to cook it evenly. Or grill the meat with a higher wire grill than the normal may help achieve similar results. Just my opinion. :)

By: Marketman

Marketman — Sat, 05 May 2012 07:10:25 +0000

Rona Y, thanks for that link, my third experiment, is actually David Thompson’s recipe, the first one in that link… so by the time I finish, I will have tried many different versions… :)