Char Siu (Chinese BBQ Pork) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 1, 2014
this was great my family loved this recipe
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Reviewed: Jul. 3, 2014
I loved everything about this marinade, yum! Only addition, a slug of rice wine vinegar, with all of the sweet going on, felt it needed a little acid balance. Hubs grilled to perfection. A keeper! Thanks for the recipe, D & A.
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Reviewed: Jun. 20, 2014
Tasted just like it was from a Chinese bbq restaurant. I skipped the red food colouring. I couldn't find rice wine so I used gin based on a tip I saw online.
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Photo by smkellum
Reviewed: Jun. 15, 2014
this recipe was better than any restaurant, or store bought barbecue pork I have ever eaten. It remained moist tender and very flavorful. I left the tenderloin whole and slow cooked it on the grill. Will definitely be using this recipe again. Thank you for sharing.
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Cooking Level: Expert

Home Town: Eureka, California, USA

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Reviewed: Feb. 5, 2014
My grill is under a snow bank, so I made this as close as I could on a pan on the stove. I did cook with some of the extra marinade, so I probably got a little extra flavor from that. Very nice. I will probably make again.
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Cooking Level: Intermediate

Home Town: Langdon, North Dakota, USA
Photo by *Sherri*
Reviewed: Nov. 1, 2013
My husband mostly made this recipe since he is the grill man. He followed the recipe ingredients including some good shakes of the Chinese five spice, garlic powder, and onion powder. We marinated our tenderloins for 8 hours (cutting the two into four 2-inch thick loins). He cooked this on the charcoal grill over indirect heat as directed, but He kept the water pan in the whole time. The loins being only 2 inches thick reached 145° in 40 minutes, so watch your time. I cooked the remaining marinade on the stove-top, adding in some cornstarch to thicken it and he basted the meat. Next time I'll make a batch and half of the sauce, it really was great tasting, but we really had to stretch it. We served over white rice with broccoli, all a great combination. Just a note, if you have a green egg cooker, there is a YouTube video on how you can cook this like the Cantonese do by hanging it in your grill.
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Photo by *Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA


 
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