Chinese barbecued pork (Char siew) from Asian Grilling: 85 Kebabs, Skewers, Satays and Other Asian-Inspired Recipes for Your Barbecue by Su-Mei Yu

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Notes about this recipe

  • Eat Your Books

    Marinate at least 1 hour. Can substitute dry vermouth for Shaoxing rice wine.

  • Sandiegolemons on June 04, 2017

    We loved this recipe. The Chili and Soy Sambal was a little too spicy for me but my wife loved it. The peanut and sweet and sour dipping sauce would go perfect with it for me next time. 4 stars and definitely recommend. Serve with Jasmine rice.

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