Chinese BBQ pork (Char siu) from That Noodle Life: Soulful, Savory, Spicy, Slurpy (page 131) by Mike Le and Stephanie Le

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Notes about this recipe

  • chawkins on January 08, 2024

    This turned out very well and tasted great. Because of the use of red fermented tofu and its liquid, they even took on a reddish tint just like the stored bought ones. I used two strips of Costco boneless country spare ribs that weighed a little over 1.5 lb, so I scaled the marinade up by 50%, but made a mistake with the honey calculation, instead of multiplying by 1.5, I multiplied by .5. However, I made it up by adding a tad of honey to the glaze.

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