Sticking to my guns when things got really, really hard. I'm proud of myself, which doesn't happen often. 
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
If I tell you a really good online source for Asian ingredients will you share? I often use Cooking with Lau for Chinese/Cantonese dishes. Maangchi for Korean dishes.
https://www.sayweee.com/en
This looks very similar to Cooking with Lau's recipe. Pork butt or pork shoulder works well too.Ohh, okay then... You convinced me
Thank you for the helpful link! We'll definitely check that out.
This is the Chef's recipe on her website...
CiCi Li - Cantonese Pork Char Siu
She shares a lot of her videos on FB too:
CiCi Li (facebook)
The only thing we did different is used lean Pork Loin rather than Pork Belly. And since it was on the small side (1/2 lb) Mom cooked it for 20 min / 20 min, rather than the 30/30.
Both sounded like too much cooking! But it was not overdone at all, rather perfect in fact. Just trust her recipe for sure!

This looks very similar to Cooking with Lau's recipe. Pork butt or pork shoulder works well too.
I want to try it now.![]()
Lau showed the stabbing too. That does seem to be an essential part of the cooking process.Mom wants me to add (with lots of hand motions)... "Tell them lots of stabbing. Stabby stab stab! I was thinking of my ex husband. Stabby stab stab!"
* I edited out some of the "stabbies"
And it works! The flavor was all the way through the meat. Not just meat with flavor on it...
Well done!Sticking to my guns when things got really, really hard. I'm proud of myself, which doesn't happen often.![]()


That made me really happy!