Char siu (Chinese barbecued boneless pork) from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • breakthroughc on January 23, 2023

    Oh my gosh, there is a very good reason you should make Chinese BBQ pork from scratch. It was so delicious. All the flavor without any red food coloring. My piece of pork butt was almost two pounds and it fit on the rack over the 9x13 pan, but I couldn’t have gotten any more on the rack. It is a good thing I made a double recipe as 4 people almost devoured it all. The cooking method was less fussy than it sounds and I did not struggle with getting the pan with the rack in and out of the oven. The recipe is worth making.

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