Char Siu / Chinese Barbecue Pork Roast
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Every time we buy pork, I make it the traditional way as my boys love it. I have been trying out some new recipe for a change. Browsing through my ‘to-do list’, I was reminded of the Chinese Barbecue Pork Roast by Recipetineats. With the recipe in hand, all I had to do was, to make sure I had all the ingredients in hand. Thankfully, I did.
One thing I realised along the way was that this recipe requires a lot of patience. Why so? The pork needs to be marinated for 24 hours ideally, for best results. I didn’t want to compromise on the flavour. Hence opted to wait for 24 hours plus the cooking time. 🙂
Having seen a lot of cookery shows which highlight ‘Crackling’, D came and told me, “Mama, make sure the skin is crackling”. Unfortunately that was not to be. The meat turned out to be really juicy and flavourful, but the crackling never happened. I need to try and ace that, but another time 🙂
Ideally tenderloin is the best portion to be used for the roast.