Highly recommended cha siu (Cantonese BBQ pork) recipe

If anyone is interested in making authentic cha siu at home, I HIGHLY, HIGHLY, HIGHLY recommend the following recipe from retired Chef Du. It's the easiest and most authentic cha siu recipe I've ever tried. It's so delicious that I dare to say my cha siu is better than the ones from restaurants!

https://youtu.be/JXHeyfO-Czg

A detailed listing of ingredients is in the comments👇👇👇, thanks Jo_en!

My minor adjustment to the recipe : I use Golden Star rose wine玫瑰露酒 instead of cooking wine, which will make the cha siu much more fragrant, and use 3x the amount called for in the recipe.

Make sure to poke holes all over the belly with a chopstick before applying the marinade. Marinate overnight.

I usually bake it in the air fryer

350Fx10

Flip，baste 

350Fx8

Flip, baste 

350Fx6 

Flip, baste

And so on until all sides are golden, or even better, slightly charred👇👇👇.

Let the cha siu cool for ~5 mins, then brush it with honey.

I also collect the lard (my setup) from each bake for future cooking use. 

Pork shoulder梅頭 would be an alternative cut, but make sure there's some fat on it. Remember, the fattier the cut, the juicier the cha siu, and the happier the tummy.🤤🤤🤤

You can buy skinless pork belly/shoulder at Costco. Each pack typically comes with five belly/5+shoulder strips, with each strip weighing ~500g.

BTW, "Cha叉" means "skewered" and "siu燒" means "grilled over charcoal" in Cantonese.

P.S. Bonus😉😉😉

Chef Du's

authentic steamed cha siu bao/bun👍👍👍

or 

baked cha siu bao/bun👍👍👍

and 

cha siu bao filling👍👍👍

recipes