Char Siu (Chinese BBQ Pork)

Char Siu (Chinese BBQ Pork)

Our first attempt at making Chinese BBQ pork has been a long time in the making… It took us almost a year to source all the ingredients and many hours of research to come up with an approximate recipe. Not all Chinese restaurants offer BBQ pork and duck so you may have to shop around if you want to sample this amazing food!  This recipe is truly delicious but next time we will make the marinade sweeter, add more red bean curd, and intensify the smoking. Enjoy the photos!


Char Siu Ingredients

Wang Zhihe Fermented Bean Curd

Wang Zhihe Fermented Bean Curd

Five Spice Powder Ingredients

Char Siu Ingredients

Making Char Siu Marinade 1

Making Char Siu Marinade 2

Making Char Siu Marinade 3

Making Char Siu Marinade 4

Making Char Siu Marinade 5

Making Char Siu Marinade 6

Making Char Siu Marinade 7

Making Char Siu Marinade 8

Finished Char Siu Marinade

Pork Should Chops

Adding Char Siu Marinade to Bag

Adding Char Siu Marinade to Bag

Marinating Char Siu

Marinated Char Siu

Skewering Char Siu

Char Siu Ready for the Smoker!

Char Siu on the Smoker

Finished Char Siu

Char SIu Chopped Up

Finished Char Siu Chow Mein


 Char Siu Marinade (Chinese BBQ Pork)

Pork Shoulder chops cut into strips

Light Soy Sauce

Dark Soy Sauce

Hoisin Sauce

Chinese Shoahsing Rice Wine

Wangzhihe Fermented Red Bean Curd


Sesame Oil

Chinese Five Spice Powder



Mix Ingredients together and marinade overnight. Cook over a charcoal fire or use a smoker set to 300 degrees F. Enjoy!



Ginger Garlic Chicken Wings

Ginger Garlic Chicken Wings

We break down our own chickens and have been saving up wings in the freezer for quite some time now so it’s time to put them to good use! This is my version of a classic Chinese take out dish. Enjoy the photos and recipe below!







A sinfully sweet and sticky sauce with a bit of spice that is baked on to chicken. It’ll leave you wanting more!

1/4 cup finely chopped ginger
6 cloves garlic, minced
5 tblsp honey
2 tblsp rice wine vinegar
3 tblsp soy sauce
pinch chilli flakes
pinch ajinomoto
1/4 cup water
1/4 cup water +
2-3 tblsp corn starch for thickening
1 tsp sesame seeds for garnish
10 chicken wings with drumettes attached

Add all ingredients for sauce except the cornstarch (and water) in a small saucepan over med-high heat and bring nearly to a boil.
Add cornstarch and water while stirring vigorously and cook until thickened.
Bake or grill chicken wings until skin is crispy but not yet cooked through.
Remove from grill or oven and add to a baking dish.
Add Sauce and return chicken to the oven or grill in the baking dish to finish cooking.
Remove from oven or grill and garnish with sesame seeds.


Bacon Wrapped Jalapeno Poppers with Cheddar and Cream Cheese

Bacon Wrapped Jalapeno Poppers with Cheddar and Cream Cheese

A slight variation on this popular recipe which is now one of our favorite appetizers! Enjoy the photos and recipe below!









A great appetizer… with bite!

30 large jalapeno peppers, hollowed
1 lb bacon, half cooked, slices cut in half
1 1/2 lb package cream cheese
1/2 lb old cheddar cheese, grated finely
1/4 tsp dried chives
pinch garlic powder
pinch ajinomoto
pinch salt

Mix together everything except the bacon, jalapenos, and tooth picks in a small bowl.
Fill the jalapenos with the cream cheese mixture.
Wrap each popper with a half slice of bacon and secure ends with a tooth pick.
Place in oven at 400 degrees F for 20 minutes.
Remove from oven and allow to cool… the filling will be hot!


Note: You will need to keep the Jalapenos upright so the filling will not spill out. Some people choose to use an inverted disposable foil tray with holes poked in the bottom, we used a bread rack covered in foil and it worked just fine.