Question 1

Can I use a different type of meat for this recipe?

Accepted Answer

Yes, while pork shoulder or picnic roast is ideal, you can experiment with other cuts of pork like pork belly or even boneless chicken thighs. Keep in mind that leaner cuts may not turn out as juicy and tender.

Question 2

Do I need to use the red food coloring?

Accepted Answer

No, the red food coloring is optional and only serves to give the pork its traditional Char Siu-inspired appearance. Skipping it will not affect the flavor of the dish.

Question 3

Can I make this recipe without a grill rack?

Accepted Answer

If you don’t have a grill rack, you can place the pork directly on a lined baking sheet. However, be sure to turn the pork occasionally during roasting to ensure even caramelization.

Question 4

Can I skip the broiling step?

Accepted Answer

While broiling adds a beautifully caramelized finish, you can skip this step if you’re short on time. The pork will still be flavorful, but you might miss the crispy, slightly charred edges.

Question 5

What should I do if the marinade burns during roasting?

Accepted Answer

If the liquid under the grill rack evaporates, add a bit more water to prevent burning. This will also help keep the pork moist as it roasts.

Question 6

Can I cook this pork in an air fryer?

Accepted Answer

Yes! If you’d like to try using an air fryer, cook the pork at 400 F (200 C) for 20–25 minutes, flipping halfway through. Be sure not to overcrowd the air fryer basket.

Question 7

How do I know when the pork is done?

Accepted Answer

Use an instant read thermometer to check the internal temperature of the pork. It should reach 145 F (63 C) for medium or 160 F (71 C) for well-done. Let it rest for 15 minutes after cooking to lock in the juices.

Question 8

What sides pair best with this dish?

Accepted Answer

Steamed jasmine rice, stir-fried vegetables, or pickled cucumbers are excellent choices. For something different, try pairing it with a light noodle salad or roasted bok choy.

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