Char siu - marinade 1 from How to Eat: The Pleasures and Principles of Good Food (page 443) by Nigella Lawson

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Notes about this recipe

  • Ro_ on March 28, 2023

    Delicious, and very easy to do. Would like to try this out on the barbecue. I served with stir-fried brocolli, but I think it would be also nice with noodles, and I wonder if you could boil up the marinade to make additional sauce.

  • Breadcrumbs on January 16, 2014

    p. 399 - To quote Nigella who quoted a Dr. Jonathan Miller….this dish is “not quite char siu, its just char siu-ish” Regardless of it’s authenticity, we’d call it delicious. Super quick and easy to put together as well. A simple marinade is mixed together and the meat is covered and refrigerated overnight. The next evening the meat is placed in a roasting pan and baked for approx 45 mins, while basting from time to time. The meat is tender and juicy with a lovely ring of the mahogany glaze of the marinade around the edges. mr bc loved it straight up atop some steamed brown rice. I sliced mine and served it atop Nigella’s Aromatic Chili Beef Noodle Soup as she suggests. This was a big hit either way. Photos here: http://chowhound.chow.com/topics/879967#7753342

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