Comments on: Easy Char Siu (Chinese BBQ pork, 叉烧)

By: Wei Guo

Wei Guo — Thu, 25 Jun 2026 10:30:44 +0000

In reply to Tom Adams. It's the total weight of two pieces of pork shoulder steak. Happy cooking, Tom!

By: Wei Guo

Wei Guo — Thu, 25 Jun 2026 10:22:21 +0000

In reply to Christina. Thanks for your lovely feedback, Christina! Glad that the recipe brought back the flavors you were missing.

By: Christina

Christina — Fri, 19 Jun 2026 00:16:41 +0000

Oh my god! Delicious!!! We don’t really have authentic chinese restaurants where I live, so I haven’t had char siu for a long time. This definitely hits the spot for me. Super easy to make too. Wish I found this recipe sooner!!

By: Tom Adams

Tom Adams — Tue, 16 Jun 2026 17:06:33 +0000

Hi Wei,
I have one more question about this recipe. It calls for 12 oz of pork shoulder steaks. Is that 12oz each steak or total weight of both?
Thank you!

By: Wei Guo

Wei Guo — Tue, 16 Jun 2026 16:44:45 +0000

In reply to Tom Adams. Thank you for your kind words, Tom! I assume you’re referring to a large piece of bone-in pork shoulder. If so, yes, that will work. Simply remove the bones, then cut the meat into steaks about 1 inch (2.5 cm) thick. I wouldn’t recommend making the dish a day or two ahead, as the meat may dry out when reheated. Instead, you can marinate the meat in advance and keep it refrigerated, then roast it on the day for the best result.

By: Tom Adams

Tom Adams — Tue, 16 Jun 2026 16:27:05 +0000

Hello Wei,
I hope the cookbook is going well. I want to make this recipe but whenever I see pork shoulder at the stores it is “bone in” is that the same thing as the pork shoulder steak you use? Can I just cut the bone out?
Also how long does it keep? I would like to make it a day or two ahead of a party, is that possible?
Thank you so much for so many great recipes!
Tom

By: Wei Guo

Wei Guo — Sun, 22 Mar 2026 08:53:56 +0000

In reply to Patti.

I haven’t tested this recipe with red yeast rice powder myself, but you could start with about 1/2 teaspoon for this recipe. You can adjust next time if needed. In general, it’s best to use it sparingly, as too much can affect the flavor.
Boneless country-style Boston butt pork ribs should work. As long as the pieces aren’t too thick, they should cook well for char siu.
Hope this helps and happy cooking!

By: Patti

Patti — Fri, 20 Mar 2026 23:44:27 +0000

I can’t wait to try this recipe. I found your site when I was looking for a simpler recipe for soy sauce chicken using drumsticks instead of a whole chicken.
I have 2 questions.
1. I have red yeast rice powder. How much should I use for this recipe?
2. Would boneless Country-Style Boston Butt Pork Ribs work for this recipe?
Thank-you for your response.

By: Wei Guo

Wei Guo — Mon, 09 Mar 2026 07:54:47 +0000

In reply to Kathy. Happy cooking!

By: Kathy

Kathy — Tue, 10 Feb 2026 22:21:37 +0000

Thank you for the delicious recipe I am excited to make this