Comments on: Char Siu (Chinese BBQ Pork)

By: Christina

Christina — Wed, 21 Apr 2021 15:36:31 +0000

In reply to Marc Matsumoto. Thanks Marc. Luckily I live in a big city where I can easily obtain the Doufu Ru. Hmm another bottle that will take up my overcrowded fridge door real estate space. LOL

By: Marc Matsumoto

Marc Matsumoto — Wed, 21 Apr 2021 04:08:23 +0000

In reply to Christina. Hi Christina, I still use mostly the same recipe except I use the Doufu Ru in place of the oyster sauce now when I have it. 1 or 2 cubes depending on the size.

By: Christina

Christina — Wed, 21 Apr 2021 03:19:26 +0000

In reply to Marc Matsumoto.

No worries Marc. Thanks for replying.

It is not an ingredient that is easy to get for those living in smaller cities with no Asian grocery stores.

Was gifted with some homemade char siu pork and thought I might look up your recipe to make some myself.

By: Marc Matsumoto

Marc Matsumoto — Wed, 21 Apr 2021 00:48:45 +0000

In reply to Christina. Hi Christina, thanks for the info, this was one of my first posts from back in 2008, before I knew about doufu ru. It's now part of my marinade, but I haven't had a chance to repost this yet.

By: Christina

Christina — Tue, 20 Apr 2021 23:26:49 +0000

Hi Marc: The red colour actually comes from red Chinese fermented red bean curd ( or rose bean curd, in Chinese 玫瑰腐乳). More on fermented bean curd https://en.wikipedia.org/wiki/Fermented_bean_curd

By: ML

ML — Tue, 26 Jan 2016 13:30:05 +0000

I "cheated' a bit and used Lee Kum Kee's Chair Siu sauce (in a jar) and added your suggested Chinese cooking wine

By: Mah

Mah — Fri, 12 Dec 2014 05:05:00 +0000

Lol you didn't even read the instructions and you still complain... Try actually making it to the recipe

By: kh

kh — Thu, 20 Nov 2014 18:49:00 +0000

try using red fermented bean curd in the marinade--that's the secret ingredient and adds a subtle complexity...

By: Samson

Samson — Wed, 12 Feb 2014 22:40:00 +0000

Kiwi is originally a Chinese fruit, cultivated through new zealand, who named the fruit after the kiwi bird. It could very well have been a traditional and authentic addition.

By: Kai

Kai — Thu, 17 Oct 2013 13:56:00 +0000

Thanks a lot Marc for this great recipe! Mine is though a little brownish, but that's not at a problem at all since it is tasting exactly like Char Siu in Guangzhou (China). After my leave from Guangzhou i missed this soo much, and this is exactly what I needed! The only difference is that I used instead of the chili sauce mostly "bean and garlic paste" and a bit of the chili sauce (because my thai chili sauce was extremely spicy). Worked out perfectly. Again I can't thank you enough. You made my day!