Comments on: BBQ Pork Recipe (Char Siu/Char Siew/蜜汁叉烧)

By: Rasa Malaysia

Rasa Malaysia — Fri, 12 Mar 2010 17:00:48 +0000

You can find maltose at Asian grocery stores, if not, just use honey.

By: momo518

momo518 — Fri, 12 Mar 2010 10:09:24 +0000

I couldn’t find maltose in my local grocery store. Where can I find it? or Is there a substitute? thanks again for the wonderful recipe

By: Evolution of a Chinese New Year Celebration | Foodie Call

Evolution of a Chinese New Year Celebration | Foodie Call — Mon, 22 Feb 2010 15:14:25 +0000

[...] Char Siu (Roasted Pork) Adapted from Rasa Malaysia [...]

By: Rasa Malaysia

Rasa Malaysia — Fri, 29 Jan 2010 00:12:40 +0000

Hi Jeff – 15 is just nice. Noted I cut my pork butt in very small pieces. You don’t want to overcook it by leaving them in the oven too long because they will turn dry and not juicy. My char siu is very juicy and just cooked, and the chars are great.

By: Jeff

Jeff — Thu, 28 Jan 2010 21:25:36 +0000

Thanks for the recipe, I am marinading now. One concern I have is the cooking time you listed. 15 minutes in the oven just doesn’t seem long enough for pork butt. From my experience, to get pork butt tender, it needs to be cooked longer at a lower temperature, or maybe seared at a very high temperature (if a very thin cut). 15 minutes looks more like pork tenderloin time. Can you confirm your times are for pork butt? I realize there is the 2nd step of charring over flame, which I of course plan to do, but you’ve said above that “The pork is already cooked when you take them out of oven.” I’m thinking pork butt would prefer 1-2 hours at 300* though, before the charring step – to allow the fat to render somewhat. Thoughts?

Mahalo from Hawaii – no stranger to good, authentic char siu here!

-Jeff

By: Grace

Grace — Wed, 27 Jan 2010 18:04:03 +0000

Thank you so much for posting such yummy recipe. I am definitely going to try it. I lived far far away from Chinatown and sometimes are so home sick. Thank you so much!!!

By: O Onívoro » Blog Archive » Ingredientes asiáticos II

O Onívoro » Blog Archive » Ingredientes asiáticos II — Thu, 21 Jan 2010 00:49:27 +0000

[...] com outros molhos, principalmente em refogados e frituras. É ingrediente essencial para o char siu. Não conheço nenhum prato na cozinha japonesa ou coreana que use hosin, mas ele também é [...]

By: Rasa Malaysia

Rasa Malaysia — Wed, 30 Dec 2009 23:56:45 +0000

Hey Patrick, thanks, I am working on a Chinese cookbook, it will be awesome! I am not sure if they are the same, but I think they are different, but I really don’t know. LOL.

By: Patrick

Patrick — Wed, 30 Dec 2009 23:26:03 +0000

Hi Rasa, I’ve tried a few of your recipes so far and they all came out great! I can’t wait for your book. Char siu is going to be my next recipe. I just wanted ask one thing, are pork butt and shoulder the same thing? I’ve heard from somewhere that they are the same cut, i was hoping you could tell me, thank you!

By: Rasa Malaysia

Rasa Malaysia — Mon, 23 Nov 2009 01:11:46 +0000

It looks like this: http://www.reliablepaper.com/Maltose_1.1_Lb_%28500g%29_p/MALTOSE.htm

Not sure about Seafood City but 99 Ranch has it.