A recipe by Daddy Lau
My dad's been cooking Chinese food for over 50 years- as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.
See Also
How to cook pork bellyHow to make pork cracklingChinese Sauces // The Complete Guide to 27 Chinese CondimentsSecrets to Crispy Pork Belly Skin. Every. Single. Time. — Jun & TonicHopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!
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Chashu or Char Siu? A Brief Look- Randy
