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Char Siu (Chinese BBQ Pork)
February 25, 2015

I'm a new cook learning from my mom. This is my 2nd time making this recipe and it's great. I used rice wine vinegar and baked it in the oven at 350 for 45 mins over a baking dish filled with water, brush them 1/2 way thru process with marinade. At the end put them in the boiler for about 2-4 mins to crisp the skin, used tenderloin and served with white rice. Very good and close to Sam Woo BBQ a local and classic Chinese restaurant

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