Taiwanese Pork Candy

5 thoughts on “Taiwanese Pork Candy”

  1. Awesome! I tried it, almost like Chinese Char Sui pork bun. However, mine didn’t come out as red and burn as yours. Should I ask food color?

    1. Actually, I never added food coloring to mine, but commercially it is common, so I wouldn’t stop you from giving it a shot. You also might want to make sure you spread out the meat very thin so it caramelizes easier or simply crank up the oven 25-50 degrees to give it a boost in the last 10 minutes or so. Happy cooking!

Thoughts? I'd love to hear them!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s