which will lead to a dry and less flavorful char siu, while pork belly has a little too much fat and will come out too oily and chewy. Look for boneless pieces of pork shoulder or pork butt for ...

Prep for the Char siu – place a bowl on top of a set of ... Get a tray ready to fit the pork belly parcel in. Using the heavy tin foil make a case for the pork belly, it should fully encase ...

Home-made versions will have you simmer sliced pork (usually skin-on pork belly) in a seasoned liquid ... chefs start the dish with char siu (Chinese barbecued pork) or siu yuk (Chinese crisp ...

Place the pork belly in a container and whisk the remaining ... Add the onions and cook until golden. Chop the Char Siu into bite sized pieces and add to the wok with the soy and potatoes.

His char siu puff pastry has the best execution. [5] A secret dinner spot is Come-Into Chiuchow Restaurant (1-2/F, 18 Prat Avenue, Tsim Sha Tsui). It opened in 1976 and has kept its classic Chiu ...