David Chang Posted November 27, 2022 Report Share Posted November 27, 2022 (edited) I usually don’t go to the trouble of making char siu. it's available everywhere in hk and you simply buy it from the shop. but my pork shoulder came in two small pieces. too small to do low and slow, so this is what i ended up with. The secret to char siu is maltose. It makes better glazing overall than honey. If you ever need to do any "sticky" type of bbq, use maltose. You can do this in the KK, but it was raining and I cooked it in the oven. The way I cut the pieces sort of made them into burnt ends char siu. recipe here: Edited November 27, 2022 by David Chang 8 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 27, 2022 Report Share Posted November 27, 2022 Very nice David, the color, combo (bok choy?), and rice....an inviting plate. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted November 28, 2022 Author Report Share Posted November 28, 2022 thanks, it's choi sum. steamed with oyster sauce and some fried garlic. Quote Link to comment Share on other sites More sharing options...