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)
Great recipe! Taste was awesome. I followed the cooking time but would take the meat off the grill sooner. It was a bit dry but that is also due to using a pork loin. I might try using a different cut of port next time. - 08 Jul 2017 (Review from Allrecipes US | Canada)
Had no honey so used corn syrup instead. Turned out awesome!! - 08 Jul 2017 (Review from Allrecipes US | Canada)