amazing - I made my own hoisin sauce and I found that I needed a lot more marinade to do the basting but it was an excellent recipe and easy to follow. I usually buy char sui from a Chinese butcher, but this way I get three times the amount for about the same price. Thank you so much for making and sharing this video
Interesting recipe. looks delicious, but I was wondering, how much pork to use, 5 or 10 pounds and how long should keep it in the oven? Does it need an hour or more, or can it be done in less time?
I did make this but I did not like the five spice. My American palette associates those spices with pumpkin pie and other seasonal stuff. I did add garlic chile paste though and the heat and sweet was a good combo.
I don't usually like fatty meat, like when I'm eating steak for example, but when you prepare it like this or braise it for a long time, the fat loses this unpleasant texture and just melts in your mouth. Everyone should try this!
You say a tiny bit of 5 spice powder, you actually add 1/3 of 1/2 a teaspoon measure and in the list of ingredients, you have 1 teaspoon of 5 spice. That is quite a contradiction, don't you think? Otherwise, thank you for sharing
@@yusinu6642 Chicken thighs with bone in skin on! Probably don’t have to marinade it overnight, 1/2 day should be enough. 400 degrees skin side up for 35-40 mins or until internal temp is 165F. Good luck!
