How To Make Chinese ‘Char Siu’ BBQ Pork – Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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What can I use as a substitute for Oster sauce not a fan of it
She should right down the ingrdients she is using
👍👏🏾❤️
Merci marion
Cecilia from Provence france
Das Haram Haram 🙏🙏
Haram Haram
Das Haram OK
First time for me too. Amazing recipe. Miamm!
Can anyone tell me what is the oven temperature for baking cha siu ??
how much of everything does she used?
I've made this recipe several times over the years. its always a hit and so easy to make. thank you 😊
Marion's;
Look here, great video but next time try to put your recipes in the video. right now, that Red Powder that you placed in the sauce, I could understand the name of the Red Powder. Anyways, great video and recipe, god bless you.
Respectfully;
andy
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Hey Marion thank you for this yummy recipe. Can we try this method with boneless pork leg ? Thanks
I recently did pork shoulder in store bought sauce. I will try pork neck in this sauce next time.
Òoh om so with u girl cc
Are we allowed to put the bbq pork on an actual bbq? Or is it only for an oven
What part of pork is best for this recipe??….you called it pork neck but is it another name called pork shoulder? Can you use pork butt?
Can you use pork shoulder ?
Love ur content! Would be nice is the background noise would be drained out :}