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)
Confusing instructions. This said to cut the loin into 1.1/2-2" long STRIPS. Given the shape of a tenderloin, I took that to mean SLICES and this made the pork VERY dried out after cooking...even though I didn't cook for half as long as recommended and basted regularly. A similar recipe read “cut pork roast in half lengthwise and each half again lengthwise forming 4 long thick pieces of pork.” That makes more sense! 2 halves might even be enough. - 12 Mar 2018 (Review from Allrecipes US | Canada)