Welcome to issue #012 of the 🔒 Cookbook Confidential 🔒! Each week, I send 1 private newsletter with private recipes, guides, and drafts we're developing for the book.
If you want to help shape our efforts in making a timeless Cantonese cookbook, join our community of 550+ members. You’ll get a digital copy once it’s ready, as well as full access to our weekly Cookbook Confidential and our private group chat. Founding Members will also have their name in our cookbook acknowledgements, and a signed physical copy.
For our cookbook, my dad and I are exploring all the different types of pork dishes featured in Cantonese cuisine, organized around the different cuts of pork.
While it will be a challenge to figure out exactly which recipes to include in a physical book with limited space, there is no absolutely question we will be including Char Siu, the iconic Chinese BBQ Pork.
We have covered Char Siu in the past, but this recipe has been simplified and is faster to execute, without sacrificing any of the taste of the first Char Siu recipe we shared.
Ingredients
Keep reading with a 7-day free trial
Subscribe to Made With Lau to keep reading this post and get 7 days of free access to the full post archives.