It can be tempting to think that the secret to soft, melt-in-your-mouth kabobs lies in buying the most expensive cuts of meat. But pros know the key isn't spending more. It's choosing the right cuts ...

Even more fundamentally, it's knowing which cut of pork to use. We spoke with Derek Chan, R&D Manager at the Bay Area's Mamahuhu, who recommends using pork shoulder for making char siu. Pork shoulder ...