{"id":2120902,"date":"2026-09-06T01:19:40","date_gmt":"2026-09-06T08:19:40","guid":{"rendered":"https:\/\/www.goldenhousetucson.com\/chinese-food\/?p=2120902"},"modified":"2026-09-06T01:19:40","modified_gmt":"2026-09-06T08:19:40","slug":"cantonese-crispy-pork-and-char-siu-chinese-roasting-lesson-2","status":"publish","type":"post","link":"https:\/\/www.goldenhousetucson.com\/chinese-food\/2026\/09\/06\/cantonese-crispy-pork-and-char-siu-chinese-roasting-lesson-2\/","title":{"rendered":"Cantonese Crispy Pork and Char Siu  Chinese Roasting Lesson 2"},"content":{"rendered":"<p>Date: <b>2026-09-05 13:00:22<\/b><\/p>\n\n<div id=\"wrap_aoa413a7\" class=\"aoa_wrap \">\n  <iframe loading=\"lazy\" id=\"player\" type=\"text\/html\" width=\"750\" height=\"440\"\r\n  \t\t\t\t\tstyle=\"width:750px;height:440px;\" src=\"\/\/www.youtube.com\/embed\/blFKI6d8BYg?enablejsapi=1\"\r\n  \t\t\t\t\tframeborder=\"0\"><\/iframe>\n    <div id=\"aoa413a7\" class=\"aoa_overlay \">\n        <div class=\"aoa_content\"><a target=\"_blank\" href=\"\"><img style=\"margin:0 auto;max-height:400px;\" data-src=\"\" alt=\"\" \/><\/a><\/div>\n        <span id=\"close_aoa413a7\" class=\"aoa_close\"><\/span>\n        <a id=\"close_btn_aoa413a7\" class=\"aoa_close_btn\" onclick=\"setVisibility('aoa413a7', 'none');\">&times;<\/a>\n    <\/div>\n<\/div>\n\n<p>Master two of Cantonese cuisine&#8217;s most iconic roast meats using just one pork shoulder.<br \/>\nIn this School of Wok Course, Jeremy Pang demonstrates how to make beautifully sticky Char Siu (Chinese BBQ Pork) alongside perfectly crisp Cantonese Crispy Pork using traditional slow-roasting techniques adapted for a home oven. You&#8217;ll learn why Chinese roast meats are cooked low and slow before finishing over a high heat, how to create a simple homemade Char Siu marinade, why blanching pork skin makes all the difference to crackling, and how one cut of pork can become two incredible dishes.<\/p>\n<p>Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or recipe.<\/p>\n<p>Ingredients<\/p>\n<p>2kg boneless pork shoulder<\/p>\n<p>For The Crispy Pork<\/p>\n<p>1 tbsp five-spice powder<br \/>\n2\u20133 tbsp fine sea salt<\/p>\n<p>Char Siu Marinade<\/p>\n<p>6 tbsp sugar<br \/>\n6 tbsp hoisin sauce<br \/>\n6 tbsp tomato ketchup<br \/>\n3 tbsp dark soy sauce<br \/>\n3 tbsp rice vinegar<br \/>\n3 tbsp light soy sauce<br \/>\n(Optional extras: garlic, ginger, shallots)<\/p>\n<p>Find us on social media:<br \/>\nYouTube: http:\/\/www.youtube.com\/schoolofwok<br \/>\nInstagram: https:\/\/www.instagram.com\/schoolofwok<br \/>\nFacebook: https:\/\/www.facebook.com\/schoolofwok<br \/>\nTikTok: https:\/\/www.tiktok.com\/@schoolofwok<\/p>\n<p>&#8211; How To Slow Roast Pork | Chinese Roasting Lesson 2 &#8211;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Date: 2026-09-05 13:00:22 Master two of Cantonese cuisine&#8217;s most iconic roast meats using just one pork shoulder. In this School of Wok Course, Jeremy Pang demonstrates how to make beautifully sticky Char Siu (Chinese BBQ Pork) alongside perfectly crisp Cantonese Crispy Pork using traditional slow-roasting techniques adapted for a home oven. You&#8217;ll learn why Chinese [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2120903,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2120902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese-cooking","traffikrr"],"_links":{"self":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2120902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/comments?post=2120902"}],"version-history":[{"count":1,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2120902\/revisions"}],"predecessor-version":[{"id":2120904,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2120902\/revisions\/2120904"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media\/2120903"}],"wp:attachment":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media?parent=2120902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/categories?post=2120902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/tags?post=2120902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}