Char siu pork from Aloha Kitchen: Recipes from Hawai'i (page 86) by Alana Kysar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried wontons; Kim chee

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe 1 day ahead.

  • hibeez on January 19, 2026

    This was delicious! And very easy to make. I made half a recipe using 2 lb of meat but made 3/4 of the marinade. Thought it was going to be too salty but it was not overly so; I still may cut back the salt rub next time. I did not use food coloring. It was not clear if you should add more water to the lower pan each time you turned the meat, so I did so, mostly so I wouldn't have a burnt mess. Served with jasmine rice and some steamed veggies. Definitely will make this again; it would be great for a crowd.

  • steeno on November 10, 2022

    easy to follow and delicious! used the leftovers in banh mi sandwich yum!

  • BeckyLeJ on June 04, 2019

    I did not marinate this overnight. The only ingredient I was missing when I was ready to make it the night before was whiskey, so I just let it go a few hours. It was good but next time I’ll go the full 12 hour marinate time!

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