Char siu from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 150 Recipes (page 79) by Catherine Phipps

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

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

  • Beth891 on April 13, 2025

    Delicious! I used more pork than the recipe as I had a shoulder joint to use so I cut it into thick slices. I used the same amount of the sauce ingredients but I didn't add star anise, instead adding a heaped tsp if Chinese 5 spice, topping it up with a little water as recipe. As I had more pork I gave it 25 mins and it was delicious! I would definitely make again and fully recommend.

  • Ro_ on October 29, 2024

    Agree with the comment, this was a great recipe, probably the best I've made from this book so far. Simple and really delicious, everyone enjoyed. I ended up with a lot of leftover liquid, which I've frozen and will be easy to use up in other dishes in the future?.

  • Futuregirl23 on March 07, 2023

    This is absolutely delicious. I misread the recipe and marinated it overnight first (the author was saying there’s no need to) but it certainly didn’t hurt. Really delicious. Used it in the ramen from the same book, and tomorrow I’ll be doing it with the basic fried rice recipe.

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