Thu Jan 18, 2018
Even if you haven't heard the term "char siu" before, you've likely eaten it. You know those sweet Chinese spare ribs? That's char siu. That red tinged pork in your fried rice? That's char siu. Char siu kind of equates to Chinese barbecue sauce and is used in a number of applications, and I myself have used it to make everything from chicken buns to pork belly to smoked pork butt. One thing I realized I hadn't used char siu sauce for though was wings, and wing month seemed like a good time to finally change that.