Cantonese Honey Glazed BBQ Pork (Char Siu) 蜜汁叉烧

[@Tony-o1b]

I simply adore Chinese sweet dishes. This will taste incredible. I'll make this dish very soon. Many thanks.

[@caroledavids4198]

Thank you 😊 appreciate your recipe ....very simple, no hassles

[@RyKoch]

Just came across your channel and loving it! Great instructions and presentation, and love your kitchen 😀

[@debbiehutchinson3119]

I cant wait to try this. Looks amazing. I love your recipes...❤

[@graemeaustralia221]

looking forward to trying that, thanks for sharing

[@mike61762]

Thanks for the informative video and clear instructions. I'm looking forward to watching more of our videos.

[@huongduong7041]

Love your clear instructions - keep up the good work!

[@elizabethcorrales5117]

More delicious good food ma'am!Thanks

[@waynelundmark]

I like it! Thank you!

[@carmenschumann826]

. . . how long would the cooking time and teperature be when making it with tender loin ? the same ? or shorter ? Thank you !

[@eliasfamilykitchen4588]

Same 😊

[@carmenschumann826]

@@eliasfamilykitchen4588 Thank you - that was quick . . . ❤

[@marksimpson1991]

Looks great! Have to try that.

[@monicazaharia7174]

I wonder if the pork neck is suitable for this recipe. Thank you.

[@eliasfamilykitchen4588]

Yes, definitely

[@maricelisfigueroa856]

I don't have that rack. Can it be neccesary?🤔

[@eliasfamilykitchen4588]

It’s recommended. If you don’t use a rack the juice from pork will gather under the pork and you wouldn’t be able to get the dry texture and roasted flavor.

[@John-kd1bf]

I have cooked pork shoulder barbecue pork at a lower temperature for longer in order to get that nice juicy texture. Does the pork come out soft after a higher temperature for a shorter time?

[@eliasfamilykitchen4588]

Cooking at a higher temperature for shorter would yield a less tender texture and may burn the outside. Cooking it low and slow is key to nice juicy texture. You are doing it the right. 😊

[@Spiritrun-hf2vf]

There must be a long line-up at your kitchen door.😀