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Char Siu (Barbecued Pork)

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe. Mrs Susie has this to say about this recipe:

"Barbecued pork is so delicious to eat and can be used so many ways that you may want to keep small potions of it on hand in the freezer. The Chinese serve it as an appetizer, and as a garnish to provide extra flavor for fried rice, won ton soup, noodles, or stir fried vegetables".


1/4 cup Kikkomans soy sauce
2 tbs. each, honey, sugar,and dry sherry
1 tsp. each salt and Chinese five spice
3 quarter size slices fresh ginger, crushed with the side of a cleaver
3 pounds boneless pork

  • In a pan, combine soy, honey, sugar, sherry, salt, five spice, and ginger. Heat for 1 minute to dissolve sugar; cool.
  • Cut meat into 1" slices and place in a plastic bag. Pour cooled marinade over meat, then seal and refrigerate for 4 hours or until the next day. Turn the bag over occasionally to distribute marinade.
  • Remove meat from marinade, place on a rack over a foil-lined pan with a lip; reserve marinade.
  • Bake in a 350º oven for 30 minutes, turn meat over and continue baking for 45 minutes, brushing occasionally with reserved marinade.
  • Remove from oven and let rest for 10 minutes. Cut into thin slices that can be put easily into mouth with chopsticks. Serve hot or cold.

Makes 2 1/2 pounds of barbecued pork

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favour and get a good one. I think I paid $20 for mine but again that was 20 years ago".