Comments on: Easy Char Siu (Chinese BBQ pork, 叉烧) https://redhousespice.com/char-siu-chinese-bbq-pork/ Chinese Recipe Central Thu, 13 Mar 2025 06:33:13 +0000 hourly 1 https://wordpress.org/?v=6.8.1 By: Wei Guo https://redhousespice.com/char-siu-chinese-bbq-pork/comment-page-4/#comment-76768 Thu, 13 Mar 2025 06:33:13 +0000 https://redhousespice.com/?p=9462#comment-76768 In reply to Valarie.

Glad it turned out great! The extra effort was definitely worth it. Thanks for sharing your experience!

]]> By: Valarie https://redhousespice.com/char-siu-chinese-bbq-pork/comment-page-4/#comment-76543 Sun, 09 Mar 2025 23:50:24 +0000 https://redhousespice.com/?p=9462#comment-76543 5 stars
It took a bit of getting used to, to pull the pork in and out of the oven, while refilling the water, but it turned out fabulous! Thanks!

]]> By: Wei Guo https://redhousespice.com/char-siu-chinese-bbq-pork/comment-page-4/#comment-75899 Thu, 27 Feb 2025 10:29:01 +0000 https://redhousespice.com/?p=9462#comment-75899 In reply to Linda.

Pork tenderloin will work, but since it’s leaner and comes in a cylindrical shape, you’ll want to adjust the cooking time to avoid it drying out.

]]> By: Linda https://redhousespice.com/char-siu-chinese-bbq-pork/comment-page-4/#comment-75649 Sat, 22 Feb 2025 18:47:08 +0000 https://redhousespice.com/?p=9462#comment-75649 This recipe looks so good and I’m eager to try it. Just wondering if I could use pork tenderloin?

]]> By: Wei Guo https://redhousespice.com/char-siu-chinese-bbq-pork/comment-page-4/#comment-74946 Sat, 08 Feb 2025 11:01:52 +0000 https://redhousespice.com/?p=9462#comment-74946 In reply to Barbra in western Massachusetts.

Thank you so much for your kind words Barbra! I’m thrilled that the recipe brought back such wonderful memories for you. Knowing it exceeded your hopes makes my day!

]]> By: Barbra in western Massachusetts https://redhousespice.com/char-siu-chinese-bbq-pork/comment-page-4/#comment-74900 Fri, 07 Feb 2025 20:36:35 +0000 https://redhousespice.com/?p=9462#comment-74900 5 stars
So simple and so tasty! Thank you Wei for a truly fool-proof recipe to make at home. I never thought I’d be able to make good Char siu at home, but it turns out that all needed was this recipe. This was a snap to make and the results exceeded my hopes; slightly charred and sicky on the outside, moist and succulent on the inside. One bite took me back to the 1960s San Francisco Chinatown of my childhood. This will be my go-to recipe from now on.

]]> By: Wei Guo https://redhousespice.com/char-siu-chinese-bbq-pork/comment-page-4/#comment-71896 Fri, 22 Nov 2024 05:54:07 +0000 https://redhousespice.com/?p=9462#comment-71896 In reply to Coler J Graham.

The internal temperature of the pork needs to be above 145°F (63°C). Happy cooking!

]]> By: Coler J Graham https://redhousespice.com/char-siu-chinese-bbq-pork/comment-page-4/#comment-71891 Thu, 21 Nov 2024 20:07:31 +0000 https://redhousespice.com/?p=9462#comment-71891 In reply to Kara.

What temp should the pork be when done?

]]> By: Wei Guo https://redhousespice.com/char-siu-chinese-bbq-pork/comment-page-4/#comment-62819 Sun, 21 Apr 2024 10:29:27 +0000 https://redhousespice.com/?p=9462#comment-62819 In reply to Vivian Grange.

Pork shoulder steaks with about 1-inch thickness work well for this recipe. Happy cooking!

]]> By: Vivian Grange https://redhousespice.com/char-siu-chinese-bbq-pork/comment-page-4/#comment-62349 Sat, 13 Apr 2024 14:10:25 +0000 https://redhousespice.com/?p=9462#comment-62349 How thick should the pork steaks be. 1 or 2 inches thick??

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