Char siu literally means fork roast. 'Char' being fork and 'siu' being roast - named after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal but you can roast it in the oven with a tray of water underneath to create steam and keep the pork moist.
Red food colouring can be used in place of the red bean curd.
This looks lovely, plan to cook it tomorrow.. it says you can use red food colouring instead of red bean curd.. anyone know how much food colouring? or just til the mixture looks red?! Having trouble finding red bean curd. thanks - 10 Sep 2017
We have made this a number of times. We always cooked it in the oven rather than the grill. When we forget to put it in to marinate early enough, we have cooked in the oven, in the marinade. Then we remove it and broil it to give it a glaze. Thanks for the great recipe. - 15 Feb 2016 (Review from Allrecipes US | Canada)
This is not char siu. I made the measurements in this recipe to work with half a pork tenderloin just to try it out. I cut out the red food colouring, only used 1.5 tbsp of honey, and added 1 clove of minced garlic and the taste was still way off. It was too sweet and the marinade didn't soak into the surface of the meat like it was supposed to. I've never used ketchup in Chinese cooking for a good reason, and this "char siu" just proved to me why you should never use ketchup in traditional Chinese food. The marinade became too runny when I brushed it onto the meat near the end. I'm never making this recipe again. - 03 Oct 2017 (Review from Allrecipes US | Canada)