Char Siu is a Cantonese style of BBQ. Traditionally made with pork, especially pork neck. It is combined with rice or used as an ingredient for noodle dishes or stir fries. But also often made with chicken these days, as not everybody likes pork. BTW, I didn’t used red food colouring which is traditionally used in this recipe.
Heat leftover marinade for 3-4min on low heat and use as a sauce. I served the Char Siu chicken with lemongrass rice and cilantro&ginger carrots. ENJOY
What I’m thinking of are the slightly sweet, very pale white things, stuffed with the pork. My apologies, I’m sure you’re right on terminology, even if they aren’t noodles.
Thanks Martin, this looks perfect for the grill. In addition to the chicken thighs, I’m thinking the marinade might be good for grilled pork tenderloin.
I make a version with pork tenderloin that is very easy and delicious.
Marinade:
3T hoisin
3T ground bean sauce
3T soy
1 T brown sugar
1/2 t five spice powder
2 cloves garlic, peeled and smashed
Mix ingredients and pour over two 1 pound pork tenderloins. I shake the container a few times to distribute marinade. Marinate overnight in the fridge, then remove garlic… Put in oven at 325 until internal temp reaches 140. Serve with a green vegetable and white rice.
Ah yes, I am also familiar with that YouTube channel. Air fryers are great but we have been enjoying our combi tabketop oven since the steam function really warms the oven very evenly.