If there are any really large fatty pieces, you can trim those off, but don't trim off too much fat, as the fat will render while cooking; plus, it's the fat that helps make char siu so juicy and ...

Char siu pork is traditionally cooked on a barbecue ... 4mm/¼in thick slices and drizzle with the sauce. The slower the cooking process, the more succulent the meat will become so you can ...

I prefer the restaurant version, especially with siu yuk (char siu is too sweet). Although this way is more expensive - you have to buy the meat from a Chinese roast meat shop - it has the ...

Place in a baking dish and pour over the marinade. Cook for 30 minutes, turning twice and then rest for 10 minutes. Cook the noodles for 4 minutes, drain and toss in the sesame oil. Heat a ...