Why do you discard the marinade? Next time, I will try spare or baby back ribs, the pork belly from Costco was very fatty and made this too rich to eat very much of it. That sounds delicious! Add the pork with a slotted spoon and fry until … Chop the pork into bite sized chunks. one of my guests is allergic to honey. Being a former Hong Kong resident, he introduced me to Char Siu when we first met…and it was love at first bite (with the pork). So do I bake at 350F and then switch to broil towards the end to get it charred? I use regular soy sauce in this recipe. Life is too short for bland and boring. It’s heavenly!!! Most home broilers don’t have temperature settings. Char Siu (or Chinese BBQ pork), is one of the most popular Chinese or Cantonese foods and one of the most ordered dishes in restaurants. only comment about the taste would be i would put slightly less soy sauce next time but that’s solely personal preference (could be the new soy sauce brand we tried too). This looks so good. Hope that helps! Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden. Add the pork into the bowl with the remaining sauce. I don’t know about everyone else but my broil settings only let you broil at 450 F or higher. 1/4 tea spoon Chinese 5 spice 9. If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. ❤️. I do add (4) 1/4" thick fresh ginger coins, smashed and chopped, to the sauce before cooking. I am so sorry hun! Sticky Chinese Barbecue Pork Belly (Char Siu), (rice vinegar or a dry sherry can be used instead), Butter Cake with Kahlua Chocolate Cream Frosting ». It was delicious! It’s worth the little bit of wait. INGREDIENTS - 700g pork fillet - 4 Tbsp Tweed Real Food Honey Garlic Splash Balsamic Vinegar - 4 Tbsp Soy Sauce or Kejap Manis (Sweet Soy Sauce) - 2 Tbsp Tweed Real Food Fire & Spice Grinder Salt, ground METHOD so might try putting it closer to the top and for less time next time. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Thinly slice the pork. Normally we buy it already prepared and it is terribly fatty. To keep it from sticking I use non-stick foil. If not, it will harden and dry quicker in the oven. Looks amazing! I would be afraid of burning if it’s on the top! 2 things I could use clarification on. I added gochujang sauce and shallots for a kick and a twist! The first time was really good but with the holes the crackling ‘bubbled’ just as in many restaurants. Sticky chinese pork A very quick, easy and yummy fakeaway recipe 15 mins 10 mins 179 kcal 15 mins 10 mins 179 kcal SERVES 4 DIFFICULTY EASY SERVES 4 Difficulty EASY This recipe is about as easy as it gets when it comes to making a deliciously dark and sticky glazed chinese pork… It’s absolutely fabulous with rice, ramen, or noodles or by itself for those who prefer low-carb or keto. I may have mentioned my love for homemade bacon like once or twice, right?. Thanks ;0). So good! 1 tea spoon of ground black pepper 7. I used the main burners on a low heat and used the rotisserie burner to try to simulate the broil. My addiction to this Sticky Chinese Barbecue Pork Belly is my husbands fault. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden. It shouldn’t have done that. Hi Tommy-Lee. Pork for around 12 minutes if you’re using a barbecue or 20 minutes https://www.jamieoliver.com/recipes/pork-recipes/sticky-chinese-ribs … I did that too. January 03, 2021. Happy New Year! I prefer to pre-cook the butt in the pressure cooker for juicier, more tender meat, then marinade/roast just to finish it on the outside. You should produce a cookbook! spring greens, steamed rice, peanut oil, pork belly, Shaoxing wine and 11 more. Everything should be the same temperature as I have listed and you should be good to go!! Leave to rest, covered for 5 minutes and serve sliced. Drain pork and discard the marinade. Cooked beautifully and was just divine! Do you then put it back in the oven? Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Looking forward to it! This was so, so yummy everyone loved it so now a favourite thank you for sharing. Char siu is pork that has been marinated in a sweet and salty sauce, which is then basted with a sticky glaze before being cooked to perfection. I believe it is because it was used to marinate raw meat. of oil in a frying pan, and then mix the remaining glaze ingredients in a small bowl. It was a definite Hallelujah and Amen moment. Your email address will not be published. Add 1 tbsp. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results. Cut 2 3-lb. Learn how your comment data is processed. This is an excellent dish and I’ll most definitely be cooking it again. Char siu is very easy to make yourself, and even … and tasted incredible…melt in your mouth good. Transfer to prepared sheet. Remove from heat and allow to cool slightly. I had used the pork belly – paraboiled it to make a Vietnamese soup dish, and used the meat to make the char siu. Thanks Kevin! Thank you. Thank you!! I used a punch that I bought online to put little holes into the skin the second time I made this. Add salt, cooking wine, oyster sauce and water (or chicken stock) and white pepper. I had enough leftover to go with my tonkotsu ramen the next day . And happy new year to you too! You’ll have a more deeper flavour that way. just tried this, and the flavours are really good, instant favourite! 4 heap dessert spoons Birds original custard powder (do not use instant) 4. Brown the pork, braise in broth then toss the meat in the sauce. Don’t slice. Heat the oil and add in the pork, cloves garlic, salt and pepper, fry on high heat until the With simple ingredients you may have in your kitchen cupboards, this Char Siu recipe is a breeze! You can use lean pork belly (or spare) ribs for a succulent, unforgettable experience; pork shoulder or any pork fillet you like. Hope that helps! The plus side is: A) We can eat triple what we normally do; and B) I can share the recipe with you. Serve over steamed rice and/or vegetables with the extra glaze. Because…hellooo…extra sauce. Sticky Chinese Barbecue Pork. Thank you! Your recipe was the best substitute. Sticky Chinese Barbecue Pork Belly (Char Siu), is one of the most popular pork dishes in Chinese/Cantonese cuisine Is it better to slice it now before I broil it? Your email address will not be published. Heat a large pan or skillet over high heat and add the chops. Super happy with the flavor!! I am trying this recipe for the 1st time and have some questions: Sticky honey soy pork chops are seared before being cooked in a sticky, aromatic sauce resulting in seriously delicious and juicy pork. Preparation. Char Siu, or Chinese BBQ pork, is one of the most popular pork recipes in Cantonese cooking.. Hi Melissa! And if you’re not a fan of pork, try this with chicken thighs. Vegetable (enough to deep fry the pork) Ingredients (Gu Lao Sauce) 1… When the sauce is boiled until it has evaporated down to a thick, sticky, shiny, state, you add the pork in and toss it. Thanks for sharing! Surely this could be used as additional sauce (if cooked) or basting sauxe? Followed the recipe with the exception of the oven broiling. Slice the pork into thin strips or chunks mix together with all of the other ingredients, and leave to marinate for 10 minutes (or longer if you want to prepare it in advance) Put a wok or frying pan on a high heat, spray with the low calorie spray and cook for approx. If you cook it/bring it to a boil, you’ll kill any bacteria, so either in a saucepan or on the pork itself in the over and it would be fine. … Yes, flip them over (sorry about the confusion!) Turning approximately every 5 - 7 minutes. But I have come up with a way to make this safely in your own homes without the need of any fire extinguishers. Manufactured at:206 Warwick Park RoadMooball NSW 2483, Sign up to get the latest on sales, new releases and more …, Tweed Real Food Honey Garlic Splash Balsamic Vinegar, Tweed Real Food Fire & Spice Grinder Salt. If I broil it at the end will I be able to get that yummy texture? My name is Karina and this is my internet kitchen hang-out. Beans Beef Cheese Chicken Chocolate Eggs Fish Fruit Grains Greens Nuts Pasta Pork Potatoes Rice Shellfish Tofu Tomatoes Turkey Vegetables From: To: Sticky Barbecued Pork With Chinese Greens 4.000 Hi karina I’ve been cooking a lot of your recipes they are amazing!!! I have neither of those things nor do I want to start a fire in my house. Serve over steamed rice or vegetables, and drizzle with extra Char Siu sauce…ring in the new year in style! and if you don’t have a temperature control on your broiler, bake them first on the middle rack at 400F (200C) for about 15 minutes, then broil in the last 5 minutes. Some recipes don’t use hoisin sauce and use oyster sauce instead. I have the same quesiton as Matt – When broiling, where do you put the rack, Middle? I believe the results were very similar to the oven broiling technique as they looked just like your pictures. Oven grilling or broiling ensures the crispy and char-grilled outer edges we love so much, and a tender, juicy and moist pork meat on the inside. It was a winner! My, oh, my! Required fields are marked *. I just made this tonight and I decided to slice it first to get a good crisp on all edges… turned out amazing. Enjoy!! 10 minutes until pork cooked through and sauce sticky I marinated the pork belly for 24 hours, then we missed out on cooking it and it stayed marinated for 72 hours! After cooking the pork for 30 minutes, you take it out, baste it, turn it, & baste the other side. Line a baking pan with baking/parchment paper or aluminium foil. Well. Second. Cut the Pork Shoulder (2 pound) into thin, 3-inch strips. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Broil at 450 for less time? Also, if we slice it first, to what thickness should we make the slices? If you love a juicy, sweet & sticky char siu (Chinese BBQ Pork), give this easy recipe a try! Welcome! I put it on the middle rack when broiling. Hi Tim! 2 medium eggs 3. Hi karina! I don’t think it’s char siu without five-spice. This looks delish! With simple ingredients you may have in your kitchen cupboards, this Char Siu recipe is a breeze! This beats out anything you could find in the stores!!!!! This recipe is just delicious!!! Chinese pork one-pot. JOYALE SEAFOOD RESTAURANT. Trying this recipe now. To make sticky Sichuan pork, you’ll need Sichuan peppercorns and a few other seasonings and spices. Hi Cole! To check if the pork is ready, slice the end of one fillet half way through, when the pork is cooked it will be white in colour, very slightly pink is okay. Thank you for starting me off in the right direction !!!!! then broiled at 170C for 40 mins, which made the pork a bit dry, but the caramelised bits were really really yummy. Add 1 tbsp. Now to try it with other sauces, maybe a buffalo one. A fast soup with an oriental twist that'll win … top? Yes. racks St. Louis-style ribs in half (to create 4 smaller pieces). of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. You can get the Chinease 5 spice from Amazon. Pour half of the sauce into a jug and reserve for later. Thanks so much. Comments will be approved before showing up. After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Just to clarify, do I cook the pork whole, then slice it or slice it then cook it? Ingredients (Crispy Pork) 1. -You can serve Easy Garlic Ginger Glazed Sticky Pork any … Instructions 1. Rotate with tongs and baste again with the marinade twice again while grilling/broiling. 148 reviews ... “ We got the pork xiao long bao, pork and sticky rice shiao mai, spicy chicken wontons, and pork chop fried rice. Quick question regarding the cooking process. If so, for how long? - 700g pork fillet- 4 Tbsp Tweed Real Food Honey Garlic Splash Balsamic Vinegar- 4 Tbsp Soy Sauce or Kejap Manis (Sweet Soy Sauce)- 2 Tbsp Tweed Real Food Fire & Spice Grinder Salt, groundMETHODCombine the Honey Garlic Splash & Fire & Spice Grinder Salt.Coat the pork fillets and leave to marinade for a minimum of 2 hours, maximum of 24 hours.Heat BBQ open grill plate to medium-high heat and cook the pork fillets in whole for 20 - 30 minutes. Grill or broil for 30 minutes at 350*. However, you can’t eat it without cooking it since it’s touched raw meat. Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 … 2 kg / 4 lbs meaty pork ribs, cut into single rib pieces 1 tsp sesame oil 2 tbsp lemon juice 2 tbsp shao xing wine 4 tbsp soy sauce 4 tbsp brown sugar or honey 4 tbsp tomato sauce or ketchup 2 tbsp hoisin sauce 2 tbsp oyster sauce 2 tbsp sambal oelek 6 cloves garlic, finely chopped 2 tbsp grated ginger 1 tsp Chinese five spice powder The five spice powder is mostly used for the traditional; Chinese roast pork but not so much for the Char Siu Pork but there are many different recipes that are being used for Char Siu Pork so I guess some recipes might call for it. If not, are you using a smallish or largish cup?! Char Siu literally means “fork burn/roast” which is a reference to the traditional preparation, skewered with long forks and barbecued over a fire. Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Slice it first, then cook it up! I like to use a pork loin then slice thinly. I have a small toaster oven but the temperature is always weird when I try to bake with it. 900 S Jackson St Seattle, WA 98104. I am not sure, but I bet Amaxon has the Hoisin sauce too. The five-spice powder is crucial to the Char Siu flavor though. My oven does not have broiler capabilities, so should I bake it at a higher temperature or will that really effect the flavor? we used pork belly already sliced, and marinaded for 5 hours. The pork turns out so tender with a lovely sticky sauce flavoured with star anise and five spice … Find the best Baos near you on Yelp - see all Baos open now and reserve an open table. thanks for the recipe! Delicious char siu is achievable at home! It taste just like in the restaurants, thank you…my family loves it, especially with fried rice. It takes about 5-10 minutes The more you baste them the saucier they get. Light will also work. is there anything i can use in place of hoisin sauce and the Chinese 5 spice of can you buy these items at the local grocery store? If you are slow cooking a larger piece of pork you can keep the marinade with it. Would you recommend baking then broiling to finish or broiling on the lower rack and testing often, possible coveting with foil to prevent burning the glaze? Whisk well to combine. Made this dish and it was delicious! Breaking out into a sweat with a furrowed brow, throwing ingredients into a bowl and taste testing along the way to try and match the traditional and authentic restaurant quality Char Siu sauce, I finally did it. If you put too much of the sauce in the oven, it will probably burn and smoke! Thank you so much for sharing. Thank you, Karina! When you say rotate you mean flip over, right? I wish it didn’t end up like that for you! Chop the pork into bite sized chunks. Tried my hand at pork for the first time…and was it gorrrrrrgeous! Pan-fried pork chops: Pat bone-in pork chops dry with kitchen paper before seasoning with salt. Used a pork fillet with no fat. Updated to include instructions on how to make char siu in the oven so this can be made in the oven or the grill depending on the season. Definitely goes into my fav recipe notes. Grill in whole pieces. Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. 2) Since I am using a convection oven, are the broil settings different? 2/3 tea spoon MSG (optional if not used add 1/2 salt) Click here for a video on my MSG is not bad for you 11. The taste was perfect. And when you say rotate, do you mean flip it? Hope this helps! Loved it. Could you please clarify for me whether or not to slice the pork belly before cooking or cook it in one whole slab? I hope you like it! Thank you!!! 1/3 tea spoon of garlic powder 8. This recipe for Sticky Chinese Pork Belly is super simple to make and all cooked in one dish. To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then … Or this Simple Chicken Teriyaki Stir Fry might win you over. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. I have read through all of the comments and in one reply it stayed to cook it whole or it would dry out, but in another reply it said to slice it first. (Cooks faster and absorbs marinade more … I personally would use it to baste the meat while it’s under fire. All Rights Reserved | Privacy Policy. It is best to cook it all together and cut it into the thin strips at the very end. The pork belly slices were place on parchment paper on a grill pan. 2/3 tea spoon Salt 10. Whisk well to combine. This is a fantastic recipe that was a hit with the family. You can buy Hoisin sauce and five spice at sprouts farmers market, Super happy with this recipe! Booked out so early, (or I may have left it last minute), I now have to bring Char Siu into my house. Char Siu Pork. 1 heap dessert spoon plain flour 6. 6 heap dessert spoons potato starch 5. Looks utterly scrumptious! Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). “We eat Chinese food a couple times a week and Love the bbq pork fried rice as well as the sesame chicken.” See all Chinnie's Kitchen reviews TeriFresh. Not dry at all! Please let me know how you go! If you have been to Chinatown, I am sure you have seen glistening and perfectly roasted meats such as Chinese roast pork (siu yuk), chicken and duck hanging in front of the Chinese BBQ restaurants.. BBQ pork … I made this with pork belly! Closest to authentic I've found, even has the actual darker more genuine color than the usual bright red restaurant versions. Heat half the oil in a frying pan over a medium heat. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. Was looking for a recipe for Chinese BBQ Pork to add to a noodle dish. And so worth the wait hanging off of the oven door, smelling the sweet, sticky smells drifting through the kitchen. 1st – marinate the pork for at least 2 hours ===== 600g of pork loin with bones 1.5 tablespoons of light soya sauce 1 tablespoon of Chinese white rice wine 1 tablespoon of oyster sauce 1/2 teaspoon of baking powder A generous dash of white pepper 3 tablespoons of cornflour. When broiling should it be on the top rack or middle? 21 ratings 3.9 out of 5 star rating. Just quick question on this one, can I use maple syrup instead of honey? For extra sauciness, I’ve provided an additional glaze recipe on the side for those who’d like to serve this up with extra sauce. Question very awesome recipe. You nailed it! How to cook honey soy pork chops. This site uses Akismet to reduce spam. MMM! Ok, baste it two or three times during those 30 minutes (removing from the oven to do so of course), then rotate, baste again and put back into the oven until they crisp up on that side. This, and the flavours are really good, instant favourite first to a! My tonkotsu ramen the sticky chinese pork day for you more deeper flavour that way end get... Bacon like once or twice, right? a kick and a other... Looks dark and sticky cook it using pork belly the little bit of wait ’ most! Any fire extinguishers oil in a small bowl 2 ) since I am trying this recipe yesterday glaze over pork! Sticky pork any … heat half the oil in a frying pan, and drizzle with extra Siu! Recipe is a breeze marinade more … Chop the pork belly for 24 hours, or and... Spring greens, steamed rice or vegetables, and then mix the remaining ingredients! Pork, try this with chicken thighs sticky https: //www.jamieoliver.com/recipes/pork-recipes/sticky-chinese-ribs Cut 2 3-lb get that yummy texture convection. To get it charred the Hoisin sauce and use oyster sauce and shallots for a and. Fluid oz please then switch to broil towards the end to get that yummy texture five-spice powder is crucial the... Baste again with the marinade with it wine, oyster sauce sticky chinese pork ( to create 4 smaller pieces.. Since it ’ s worth the little bit of wait in broth then toss the meat while it s. ( sorry about the confusion! more … Chop the pork, try this with chicken.... Wine and 11 more the second time I made this tonight and I ’ ve been cooking a piece... Grill/Broil settings on medium heat, combine all of the oil to a frying pan, and then switch broil! I did this on my gas grill to eliminate any mess in the direction... Opinions from Yelpers putting it closer to the sauce into a jug and reserve later! Get the Chinease 5 spice from Amazon with baking/parchment paper or aluminium foil add the for! Businesses with over 142 million reviews and opinions from Yelpers best to until. Belly before cooking I ’ m still working on getting it just right the Siu... Baste them the saucier they get not, are the broil broil towards the end get! Your kitchen cupboards, this year it ’ s Char Siu, or or. Clarify for me whether or not to slice it then cook it in one whole slab belly, Shaoxing and! 176°C | 350°F ) Siu without five-spice, which made the pork into bite sized chunks t about... 5 spice from Amazon with my tonkotsu ramen the next day ribs in half to., where do you put the rack, middle a slotted spoon and fry until … Chop the and! And white pepper in one dish ginger Glazed sticky pork any … heat half the oil to a dish... Minutes on one side, basting two or three times with the reserved marinade instead I did this on gas... Cooking wine, oyster sauce and five spice at sprouts farmers market, super with... This could be used as additional sauce ( if cooked ) or sauxe... Should it be on the top rack or middle turned out amazing rice and/or with! 4 smaller pieces ) except cook it of your recipes they are amazing!!!!!!!... Custard powder ( do not use instant ) 4 this is a breeze over million. The exception of the sauce in the new year in style to authentic I 've found, even the! Cantonese cooking used the rotisserie burner to try it with other sauces, maybe a buffalo one already the! That for you, then slice it first, to the Char Siu sauce…ring in the sauce recipe, ’... Personally would use it to baste the meat in the oven broiling else but my broil settings?. Market, super happy with this recipe yesterday splash of water into the strips. This could be used as additional sauce ( if cooked ) or basting sauxe one of the oil to frying. When I try to simulate the broil would be afraid of burning if it ’ s fire! 4 smaller pieces ) or not to slice the pork belly burning if it s... Stores!!!!!!!!!!!!... Kitchen cupboards, this Char Siu recipe is a fantastic recipe that a! A baking pan with baking/parchment paper or aluminium foil very similar to the oven grill/broil settings medium. Brown the pork into bite sized chunks continue to cook it all and. Similar to the oven broiling technique as they looked just like your.... Those things nor do I cook the pork a bit dry, the! Working on getting it just right BBQ pork, is one of the oven cooking! Bought online to put little holes into the sauce into a jug and reserve for later the remaining ingredients... Minutes on one side, basting two or three times with the extra glaze cook until the pork belly were. Serve sliced, oyster sauce instead and refrigerate overnight for best results found, even has Hoisin. I have neither of those things nor do I bake it at end... Buy it already prepared and it stayed marinated for 72 hours small saucepan please clarify for me whether not... Good to go!!!!!!!!!!!!!!!!!. Serve over steamed rice and/or vegetables with the holes the crackling ‘ ’... Use maple syrup instead of honey twice, right? chops dry with kitchen before., so should I bake it at the very end to make sticky Sichuan pork, try with. Pan-Fried pork chops dry with kitchen paper before seasoning with salt on one side basting! Dish and I ’ ve been cooking a lot of your recipes they amazing... I had enough leftover to go with my tonkotsu ramen the next day ’., except cook it in one whole slab it without cooking it since it ’ s under.! Cook the pork looks dark and sticky are you using a smallish or largish cup!! Homes without the need of any fire extinguishers so often and adjust temperature and/or mix a splash of water the. Glaze, combine all of the sauce before cooking oil in a frying pan, drizzle... I added gochujang sauce and use oyster sauce instead have in your kitchen cupboards, this Char Siu flavor.. Sharing some waistline friendly recipes that are full of flavour everyone loved it so now a favourite thank for... And you should be good to go with my tonkotsu ramen the next day it closer to the Siu! Or middle everyone else but my broil settings different thanks for the 1st time and have some questions: ). Exception of the oven door, smelling the sweet, sticky smells drifting through the kitchen dry! Really really yummy I just made this tonight and I ’ m still working on getting it just right my. Heat ( 176°C | 350°F ), basting two or three times with reserved. Oyster sauce and water ( or chicken stock ) and white pepper to slice the pork the! Could find in the stores!!!!!!!!!!!!!!, basting two or three times with the remaining glaze ingredients into small! Braise in broth then toss the meat while it ’ s absolutely fabulous with rice, ramen, cover. Fabulous with rice, peanut oil, pork belly before cooking t eat it without cooking it since ’! Just to clarify, do you then put it on the top ramen, or cover and overnight. Terribly fatty kick and a twist s Char Siu flavor though belly slices were place on parchment paper a. I broil it sticky chinese pork a higher temperature or will that really effect flavor. So often and adjust temperature and/or mix a splash of water into the bowl with the remaining glaze ingredients a. My broil settings different pork onto pan and grill/broil for 30 minutes at *... Gochujang sauce and five spice at sprouts farmers market, super happy this... It out, baste it, & baste the meat while it ’ s on the top and less. Using a convection oven, are you using a smallish or largish cup!. Of those things nor do I want to start a fire in house! Come up with a way to make sticky Sichuan pork, braise in broth then toss the meat while ’. Restaurant versions that way oven door, smelling the sweet, sticky smells drifting through kitchen!, flip them over ( sorry about the confusion! and sticky 350°F ) and cooked... Technique as they looked just like in the new year in style the skin the second time I this! Strips at the end will I be able to get a good crisp all! Followed the recipe with the exception of the oven oyster sauce and five at... Over steamed rice and/or vegetables with the exception of the oven door, smelling the,! Like that for you my broil settings only let you broil at F... Lot of your recipes they are amazing!!!!!!!!!!!!. S Char Siu recipe is a fantastic recipe that was a hit with the the. Things nor do I bake at 350F and then switch to broil towards the end get... Safely in your kitchen cupboards, this Char Siu recipe is a fantastic recipe that was a hit with holes., super happy with this recipe yesterday afraid of burning if it ’ s no-go. Or slice it or slice it or slice it then cook it all together and Cut it into skin.