Back the truck up for a minute, please.
There's Char-Siu, and then there's Kau-Yuk.
Both are chinese red pork, but they are made differently.
I suspect that this "wet" char-siu, might actually be kau-Yuk.
Which one is the O/P referring to?
Originally Posted by Claire
You guys are making me hungry. When I lived in Hawaii char su was ubiquitious, a bit was in almost every batch of noodles or rice, not to mention in the buns (I think it was called mana pua).
Yup, You're absolutely right!
I live in Kailua.
Manapua is actually called "Char-siu Bao" if you order it in chinese restaurant.