Saturday, November 12, 2016

home made char siu - 叉燒

I bought a whole piece of pork butt to make braised pork (charsiu) for ramen. However I didn't want to have that much of ramen charsiu. I decided to only use one half. What to do with the other half? I initially thought I would make tasso with it. Then seeing the jar of Chinese fermented red bean curd that has been sitting on the kitchen counter for months, the decision was easy. I would just make Chinese charsiu with it. Sound strange? What is the difference between the charsiu that is used as topping for a bowl of ramen and the Chinese charsiu?