As addictive as char siu maybe, cooking it is far easier than you would have ever imagined.
The trick to a really perfect char siu depends on two elements. The first is the cut of meat and second is the type of sweetener you used in your glaze.
Let’s begin with the cuts of meat.
Pork Belly: Ideal for the person who loves their char siu a little more fatty with an extra cripy finish thanks to the skin.
Pork loin: Ideal for the person who likes their char siu more lean with virtually no fat.
Pork butt: Ideal for the person who likes a balance between fat and lean meat.
Learn about the sweeteners on the next page.[nextpagelink][/nextpagelink]
