Char Siu Pork - Chinese BBQ Pork

Added sesame oil, garlic, extra salt and pepper

Cook it at 300 degrees. Check temp is 145 internal, pull out if over cooked.

Great recipe. With the marinade, I added a tsp or two of corn starch and thickened it up in a pan prior to basting the pork. I wipl definitely make this again.

A little too sweet. Added chili flakes. Cooked in a wok pan. Caramelized nicely. Going to add some grated ginger next time.

Definitely not a quick recipe. Between the marinade and the long cook time (plus frequent basting) this is definitely not for the faint of heart. But if you do make it, you won't be disappointed.

Decent but doesn't have the flavour I'm looking for.

Absolutely amazing. Marinated for 24 hours and had the perfect flavour. Made tonnes of meat lasted us main meals days (family of 3) , plus a lot of pinching spare meat from the fridge! Really tasty

Loved this! We used pork chops, and it was still delicious

Amazing. Marinaded for 48 hours in the fridge. Followed recipe exactly apart from adjusting some times to be lower because of the size of the joints. Basted frequently throughout its cooking, you can have some liquid from the marinade in the base of the pan, then add onions to the excess sauce for the last 30 minutes to take up some flavour. So so succulent results

Yummy

I added Chili oil and corn syrup cuz I ran out of honey

I use a small piece of a pork tenderloin. However, I roasted it at 275 for 20 minutes instead of the initial 300 for 30 minutes. Then I raised the temp to 300 for the next rounds. I turned off the oven & left the roast in the closed oven for 15 minutes. This kept the leaner cut from drying out. I did use red food coloring when I made the basting sauce. Perhaps not enough, or perhaps I should have added it in the marinade. Whichever, it didn't affect the flavor. I let it rest for 15-20 minutes before slicing. Very tasty indeed!

Flavours are amazing