A salty, sweet, and sticky favorite.
, or steamed within a bun. And throughout the streets of the city, char siu hangs in the windows of local barbecue shops, available to purchase for takeaway.Despite char siu’s constant presence at the table, it’s not a dish often made at home. In part that’s because many traditional Chinese kitchens don’t have an oven for roasting.
If you want to make char siu at home, though, Tan recommends placing the pork on a roasting rack above a pan of steaming water and basting regularly with extra marinade to keep the meat moist and also give the dish its signature shine.Though that air circulation is key to making excellent char siu at home, the ingredients used in the marinade—and the cut of pork you use—are also crucial.
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