Char sui recipe: 59 photos

Ingredients: Sugar, Water, Salt, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Honey, Soy Sauce (Water, Salt, Soybeans, Wheat, Colour (150a), High Fructose Corn Syrup), Malt Syrup (Rice, Malted Barley), Modified Corn Starch (1422), Dehydrated Garlic, Spices, Acidity Regulator (260), Colour (129).

pork butt. What are the best cuts of pork for char siu? My dad uses pork butt, also known as Boston butt” or pork shoulder,” and this seems to be among the most popular cuts for char siu. It's ideal to use more fatty cuts, so some other options would be the pork neck end or pork belly.);})();(function(){window.jsl.dh(51_HZrjkHpP-wPAPo-ShoA0__105,

Arguably Char Siu may be carcinogenic. Despite the charred chunks, many may easily chomp down when the meat is carved and served in thin or thick slices on a plate, all because it is too delicious to resist the temptation. There are also many health enthusiasts who would not lay an eye on anything charred.

Traditionally, this dish would be served up sliced over rice with a side of steamed greens, but you can also serve with noodles or in steamed buns. Don't forget to read our tips further down, including marinating the pork the day before, to allow time for the sauce to penetrate better into the meat.

One of the most famous Chinese meat preparations, char siu is Cantonese barbecue pork. Naturally, that makes it especially popular in the Cantonese parts of southern China, as well as popular in local adaptations throughout much of Southeast Asia.