Comments on: Char siu (chashao, cha siu or char siew) pork

By: Siew pau, not siopao — A cook's journal

Siew pau, not siopao — A cook's journal — Thu, 30 Jun 2011 08:49:00 +0000

[...] similarity between the siew pau and the siopao does not end there. The siew pau’s filling is char siu pork or what we know in the Philippines as Chinese asado, one of the most popular siopao [...]

By: Yang Chow (Yeung Chow, Yang Zhou) fried rice — Home cooking rocks!

Yang Chow (Yeung Chow, Yang Zhou) fried rice — Home cooking rocks! — Tue, 10 Aug 2010 15:14:37 +0000

[...] *Note: You can make char siu pork by marinating pork shoulder in a mixture of hoisin sauce, light soy sauce, rice wine, honey and five spice powder (or use bottled char siu paste). Roast in an oven until done. Brush with more honey while hot. Slice thinly to serve. Click here for the full char siu pork recipe. [...]

By: maria

maria — Sat, 30 Jan 2010 18:12:26 +0000

thanks for the recipe. I’ve been curious about making it. The chinese bakeries here often have something called barbecue pork buns and it’s delicious. It’s baked in a soft yeast bread.

By: Siew pau, not siopao | Food trips & events

Siew pau, not siopao | Food trips & events — Sat, 30 Jan 2010 16:49:40 +0000

By: Connie

Connie — Wed, 15 Apr 2009 06:05:56 +0000

It’s like wet roasting. Like a baine marie (water bath) for baking cheesecakes. Not the same as steaming on the stove top because you’re looking for a combination of steam and dry heat.