Marinated for 24 hours, smoked for an hour and a half, and then finished under the broiler. Served over rice.
Added some enoki mushrooms in with the gai lan. Probably not the most traditional choice, but I had them and wanted to use them.
Also made some pickled daikons, cucumbers, and carrots.
The chili paste in the background was made using the leftover peppers and aromatics from making La Zi Ji a couple weeks ago.
How’s it look?
by AdmiralMoonshine
5 Comments
Looks amazing!!
that glaze tho
What were the spices used for the char siu?
Yes please
Looks fantastic!