Honey Glazed Char Siu Pork The Dumpling Sisters
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Date: 2020-05-11
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Comments and reviews: 10
Sharron
Being raised Taiwanese, we tend to have char siu quite a bit and buy it from our local Asian market here in SoCal. It's awesome to see that there's an easy alternative, that's also affordable, since we have all the ingredients in our very much Chinese style pantry. It looks awesome, and it's probably bound to taste awesome too, since it's homemade! Will be sure to try this out. (Btw, the sound of that crunch is awesome)
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Being raised Taiwanese, we tend to have char siu quite a bit and buy it from our local Asian market here in SoCal. It's awesome to see that there's an easy alternative, that's also affordable, since we have all the ingredients in our very much Chinese style pantry. It looks awesome, and it's probably bound to taste awesome too, since it's homemade! Will be sure to try this out. (Btw, the sound of that crunch is awesome)
reply
BlueBanana5000
I'm trying this recipe today and it smells really good. But unforunately my marinade is too thin and not thick as in the video so it wont get that crunchy in the oven since it wont stick on the pork. Is it because i didn't use dark soy sauce (looks relatively thick in the video? Here in germany we just have soy sauce which is really thin.
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I'm trying this recipe today and it smells really good. But unforunately my marinade is too thin and not thick as in the video so it wont get that crunchy in the oven since it wont stick on the pork. Is it because i didn't use dark soy sauce (looks relatively thick in the video? Here in germany we just have soy sauce which is really thin.
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Jordan
made this yesterday and a few comments: 1. I used pork loin instead of shoulder. Cooking for 2, I didn't have to commit to 3. 5lbs of meat. 2. You probably should sift the brown sugar. I didn't get NEARLY the crispy I wanted, and the overall recipe was very dry. Not sure if this had to do with the different cut but I was disappointed.
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made this yesterday and a few comments: 1. I used pork loin instead of shoulder. Cooking for 2, I didn't have to commit to 3. 5lbs of meat. 2. You probably should sift the brown sugar. I didn't get NEARLY the crispy I wanted, and the overall recipe was very dry. Not sure if this had to do with the different cut but I was disappointed.
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Jialimey
I like that fact that's there's a video for char siu, (being Asian myself, I prefer it the way my mom does it, it's more white on the inside, the 'skin' of the meat is a red colour and the slices don't look so rough, there's different ingredients in it I think this is more complicated. But it's jus my opinion.
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I like that fact that's there's a video for char siu, (being Asian myself, I prefer it the way my mom does it, it's more white on the inside, the 'skin' of the meat is a red colour and the slices don't look so rough, there's different ingredients in it I think this is more complicated. But it's jus my opinion.
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Jeff
Awesome recipe, thanks. The meat itself comes out perfect (made it twice now. But one thing, the leftover sauce on the baking paper is pretty much unusable for me. It's completely burned, while in the vid you got this wonderful sauce. What could I be doing wrong?
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Awesome recipe, thanks. The meat itself comes out perfect (made it twice now. But one thing, the leftover sauce on the baking paper is pretty much unusable for me. It's completely burned, while in the vid you got this wonderful sauce. What could I be doing wrong?
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fglend73
I don't like how she basted the pork with marinade that had raw pork sitting in it. I guess basting it early enough in the oven will kill any bacteria, but it still kind of irks me. Set some marinade aside for basting before you marinade to be safe.
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I don't like how she basted the pork with marinade that had raw pork sitting in it. I guess basting it early enough in the oven will kill any bacteria, but it still kind of irks me. Set some marinade aside for basting before you marinade to be safe.
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melissa
This looked absolutely awesome. Started the recipe after watching. then while pork was in the oven, went back to the video. Just realized my cuts of pork are MUCH smaller than yours, probably 1 x 2 inches. Should I decrease my total cook time? Thanks
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This looked absolutely awesome. Started the recipe after watching. then while pork was in the oven, went back to the video. Just realized my cuts of pork are MUCH smaller than yours, probably 1 x 2 inches. Should I decrease my total cook time? Thanks
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melissa
This looked absolutely awesome. Started the recipe after watching. then while pork was in the oven, went back to the video. Just realized my cuts of pork are MUCH smaller than yours, probably 1 x 2 inches. Should I decrease my total cook time? Thanks
reply
This looked absolutely awesome. Started the recipe after watching. then while pork was in the oven, went back to the video. Just realized my cuts of pork are MUCH smaller than yours, probably 1 x 2 inches. Should I decrease my total cook time? Thanks
reply
Danny
So mouthwatering! The sifu in my neighbourhood (somewhere in Hong Kong) use diluted maltose for marinating and glazing. honey is equally delicious! You should have made the scallion ginger dip with the rice! Classic Cantonese siu mei.
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So mouthwatering! The sifu in my neighbourhood (somewhere in Hong Kong) use diluted maltose for marinating and glazing. honey is equally delicious! You should have made the scallion ginger dip with the rice! Classic Cantonese siu mei.
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assassintwinat8
The great part of these kinds of recipes, for the people making the food, is when they show you how to prep the before letting it sit for hours and hours, they get to eat that batch later.
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The great part of these kinds of recipes, for the people making the food, is when they show you how to prep the before letting it sit for hours and hours, they get to eat that batch later.
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