Char Siu

[David Chang]

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

[Tyrus]

Very nice David, the color, combo (bok choy?), and rice....an inviting plate.

[David Chang]

thanks, it's choi sum. steamed with oyster sauce and some fried garlic.