Chinese Barbeque Pork (Char Siu – 叉燒)
Thanks Carol for the recipes! I used My Asian Kitchen’s version, but you can refer to Use Real Butter’s recipe as well. I used pork butt, which I enjoyed – the texture tasted like the real deal. I was lazy and didn’t glaze with honey, though I’m sure that would’ve made it better.
Side note: The baking sheet got ruined as a lot of the sauce ventured under the aluminum foil and no matter how hard I scrubbed, it was too baked on. 😦 Note to self, use large heavy duty foil!