About this recipe: 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.
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)
Excellent restaurant quality dish. I also cooked the marinade and made it into a sauce. Served over fried noodles. Perfect! Thank you for sharing! - 23 May 2017 (Review from Allrecipes US | Canada)
this was so delicious.. i cut this down to 3 servings for 8 chicken thighs.. i mistakenly added 3 tablespoons of chinese five spice instead of 3/4 tsp bc all i saw was the "chinese" and thought it was the five spice not the rice wine.. doh! it still came out very good.. had to sub bbq sauce for the hoisin and left out the red food coloring.. we had enough marinade to soak some wings in as well.. very tasty.. so glad i tried this.. ty for the recipe - 30 Apr 2017 (Review from Allrecipes US | Canada)