CHAR SUI

By • March 7, 2011 • 2 Comments

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Author Notes: When I lived in Hawaii it was easy to find Char Sui a Chinese BBQ Pork. It was used to season everything there. I especially liked it in fried rice.Little by little you find out what goes into it. I lived there for 4 years and eventually came up with this.Fran McGinty

Serves 6

  • 4 -5 pounds pork butt
  • 1/4 cup kosher or rock salt
  • 1 1/2 cups Dark Brown sugar raw if you can find it
  • 1 teaspoon Chinese Five Spice
  • 1 1/2 teaspoons Red food coloring (OPT.)
  1. Cut pork into 2" X 2" cubes. Sprinkle with salt and rub it in. Combine all other ingredients and rub well on to the salted pork. allow to marinate 8 to 12 hours in the refrigerator turning once or twice. Thread on to skewers . prepare a cookie sheet lining it with foil. place wire rack on top. Then place the skewered pork onto rack bake at 350* for 30 minutes rotating after 15 min.You can just eat it at this point or prepare it for use in other dishes like fried rice,or in Manapua (pork bao) or This freezes well and can then be portioned into small bunches of 1/2 cup to use later.
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almost 3 years ago Fran McGinty

Your welcome. I hope you give it a try. I have also prepared this as a roast and it was a big hit. Then I used the leftovers in fried rice and steamed pork buns. My girls would often grab pieces and ate it like beef jerky. When your little and too busy to eat you can grab and run ;)

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almost 3 years ago lapadia

Yum, mouthwatering! I can think of many uses for this, thanks for sharing your version :)