Char Siu (Sweet Roast Pork)

[TatsushigeJapan]

Drop the Sherry and Use Chinese Rice Wine or Japanese Cooking Sake (NOT MIRIN) ... Hang from the wire rack and have a drop tray at the bottom of the oven with water in it so the meat is both heat cooked and steamed ... I was married to a Chinese Lady and in 6 years learnt real Chinese cooking

[gotweeeeed]

putting water in the bottom of your pan may help with the dryness (:

[yoyomax12]

Pork tenderloin is marinading in the fridge as I type!

[yoyomax12]

I wanted to make your fried noodle recipe but didn't have char sui pork, so I'm making that too!

Would you recommend cooking the tenderloin right in the sauce instead of putting on a rack?

I was reading comments (yikes! on some of them) and you mention it was dry.

I guess if it's going into noodles that doesn't matter too much?

[CookingAndCrafting]

@yoyomax12 Sadly, this was good but didn't taste much like the char siu that you get at Chinese restaurants (or purchase here). It was dry, but possibly because it did not have any fat on it being a tenderloin. The pieces that were regular pork were okay. It won't matter since it is going into the noodles. We also slice this up and have it in saimin (ramen) and fried rice... lots of uses to use it all up. Hope you like these noodles! Yeah, you could let it cook in the sauce--maybe

[PlayingPanda]

@CookingAndCrafting You can put some water in the roasting pan before you cook your meat to make it less dry and cut the meat thinner to cut down on cooking time so it wont stay in the oven that long and baste it a couple of times like you would do to a turkey. and finish it at the end with a sugar water and honey glaze.

[CookingAndCrafting]

@yoyomax12 it would be better, huh? 

[yoyomax12]

@CookingAndCrafting I made this and let it marinate overnight. I cooked the tenderloin in the marinade in a glass dish, turning it every once and a while. I cooked it until it was done about 40 minutes and it is really good and moist and tender inside. Never had char sui except for the tiny pieces in the food from the Chinese food place, don't know what the "real" stuff tastes like on its own but this version is very good!!!

[CookingAndCrafting]

@ShrilaV oh! But I have seen a pair, believe it or not, in a hospital gift shop!!

[CookingAndCrafting]

@ShrilaV You were certainly no bother :) If I dig up pictures and I happen to have taken a photo in/around/near that place and can find the name, I will definitely let you know.

[CookingAndCrafting]

@ShrilaV Sorry, I wish I did. I remember it was on a 'square' and I believe it had the name kitchen in it.. but beyond that, I don't, it was so many years ago!

[CookingAndCrafting]

@ShrilaV I got it some store in Sedona, Arizona

[roflmywoffle1]

im not being racist or anything so plz dont take offence guys.... i just hate it when a white person tries 2 teach chinese cooking... lol i mean its just not right O:

[CookingAndCrafting]

@roflmywoffle1 But it's okay for a Chinese person to teach people to make, oh, I dunno, regular food? I don't get your way of thinking. And how do you not know that I don't have at least some Chinese in me? You don't. And I do. ktxbai

[decklin15]

@roflmywoffle1 shut the fuck if i got to a pizza hut right now im pretty sure ill find a non italian makin a pizza but no one goes and calls that out ur just a useless dumbass with stupid logic

[Ultimatecruegirl]

AHH so this is what that pinky colored pork is in my fried rice from the Chinese place. It looks good. Next time I find pork on sale I am going to try this.

Wait, is Chinese a bad term now? I think I should have used Asian. It is Asian right, not Oriental ? OH crap I'm so confussed. I intended no offence with my comments. Maybe you should delete this after you've read it.

TFS!

[sooouuuuper]

try toothpaste to clean the grout and its good for the plastic seal on the fridge use a soft toothbrush and it will clean it

anyway im alweays confused about ribs there are those sort of little ribs that are only short and then therfe are the ribs that look like ribs all joined uo that dont have much meat on them i am never sure which ones to buy ? that was a question lol lol which one to buy ?

[anmoose]

And I thought my buying shoyu in quart bottles was shameless decadence... LOL

This looks interesting. But you say, "This tastes okay, not as good as the stuff you can get at a Chinese restaurant, but good."

So the next trick is to find out what the difference is.

[Gardeninggirl1107]

@yoyomax12 thank you for the tip. i have the liquid soap and will try. i've used liquid Comet and tried bleach once, but it's a grey-bluish color. i'll post again if I'm successful.

[yoyomax12]

I've never had this on it's own, but I have seen bits of it in my fried rice and other dishes from the Chinese food place, always wondered what it was!

[Gardeninggirl1107]

Oh, good! I spilled blue food coloring only tile last year while decorating cookies, and I still have a bit of blue grout. Ugh,

[CookingAndCrafting]

@Gardeninggirl1107 Oh yeah, there is no hope for tile grout :( I don't know what got on mine but 10 years later, it is still there.

[yoyomax12]

@Gardeninggirl1107 Do you have any liquid dishwasher soap? I use it on counter stains all the time, put some on, let it sit and scrub with an old toothbrush.

[1DRock37167]

We usually get chicken cooked this way, I had no idea of the name.  YUM YUM!

[CookingAndCrafting]

@1DRock37167 I wonder what they have them listed as in restaurants on the mainland? Interesting!

[1jojolicious]

Yummmm... :0)

[ReptileJam]

Use kikoman soy sauce not joking the quality of it changes everything :)

[Gardeninggirl1107]

Ha! Ha! I think when I'm rich, I'll have someone else do my deep-frying. That stuff scares me. So did the red food coloring stain your countertop? Hope not :(

[CookingAndCrafting]

@Gardeninggirl1107 It did. I was not a happy camper. But weeks of scrubbing and it is now gone :)

[yoyomax12]

@CookingAndCrafting Do you have any liquid dishwasher soap? I use it on counter stains all the time, put some on, let it sit for 2-3 minutes and scrub with an old toothbrush. Gone like magic.

[CookingAndCrafting]

@yoyomax12 I'll try that next time. It did eventually go away but every time I scrubbed that counter top I was cursing like a sailor haha

[anmoose]

@CookingAndCrafting,

A good case for modern impenetrable countertops... :-)

I know... I'm evil.....

[CookingAndCrafting]

@anmoose oh now, you hush, show off ;)

[snarkdetriomphe]

yums!

[snarkdetriomphe]

red - got it - check.

[snarkdetriomphe]

hey kid

[RachelLoviex]

this is the exact same as the recipe for teriyaki chicken i have, i think my recipe is not for teriyaki chicken =s are they supposed to be similar bar the food dye? thanks :)

[CookingAndCrafting]

@RachelLoviex I don't think so

[Gardeninggirl1107]

Hi - thanks for the malasada reply - yeah, every recipe I've found was for a huge batch also. And I'm thinking about all of the oil for deep frying (ugh!). I'll just save the calories for a yearly binge with my bro and let others do the work.

[CookingAndCrafting]

@Gardeninggirl1107 Yeah, that's the other thing--all that oil just for a dozen of malasadas is what has put it on my "we'll do it when I'm rich" list hahaha 

[searchlight11]

I applaud u for posting videos EVERY single day :)

[CookingAndCrafting]

@searchlight11 Thank you so much... that will change eventually. I have just had about 4 years worth of old stuff to load interspersed with new stuff. ;)

[imperceptibleme]

I've got a small pork tenderloin in the freezer. I bought a Jack Daniels marinade for it. I may make it this week. Hugs girlie!

[CookingAndCrafting]

@imperceptibleme I found that the tenderloin became much too dry, so I was happy I still had that country style ribs along with it

[JoleneSugarbaker]

Yum! Oh is that an industrial size bottle of Soy Sauce? :-)

[CookingAndCrafting]

@JoleneSugarbaker Sadly that is the "normal" sized bottle here hahaha We cook a lot with it.

[ataylorai1]

I love your videos!

[CookingAndCrafting]

@ataylorai1 Thank you so much!!

[darlynn12]

Yum always wonder how that pork was made but didn't know what it was called. Try typing red or pink pork into google. hahahaha it doesn't work to say the least. : )

[CookingAndCrafting]

@darlynn12 Aww, you could ask anyone at a chinese restaurant... tell them to tell you the chinese name for it. Lots of times they call things other stuff so people will understand and be able to order it.

[twish1999]

Aww i like the Chinese measuring spoons....

:-)

[CookingAndCrafting]

@twish1999 HA!  Did I use my rooster ones?

[angelic808]

have i mentioned how AWESOME YOU ARE!!!!! thankssss, Ugh, I can't wait to make this! You totally ROCK!

[CookingAndCrafting]

@angelic808 Thanks :)

[justrick48]

You did great young lady a splash of booze is just that just a splash of booze, however I can't eat pork bad heart problems, but I wish I could. God bless

[angelic808]

@justrick48 you can make it with chicken and it's still delicious!!! I love char siu chicken! mm

[CookingAndCrafting]

@justrick48 Oh yes, as angelic808 said, chicken (boneles, skinless thighs) are awesome char siu soaked

[Gardeninggirl1107]

Sorry about the typos. My fingers aren't working well today :) :)

[Gardeninggirl1107]

Another yummy recipe. Have to try this sometime. Kind of off topic, but have you ver made malasadas (doughnuts) before? I've had them at my brother's house in Maui, and think about them quit often. They ere very, very good. No icing, just rolled in granulated sugar. Any idea?

[CookingAndCrafting]

@Gardeninggirl1107 I have found a few recipes in my local cookbooks. The only problem is that most of them make them for carnival size (i.e. 70 lbs. flour, etc.) I did find one that is on a smaller scale, but even 2-3 dozen is wayyyyy too big for our family. So I need to see if I cannot scale it back to give us just a dozen..

[hamsterwinnie]

Just as an fyi, normally chinese bbq pork is made with pork shoulder =)

[CookingAndCrafting]

@hamsterwinnie Thanks.

[messtomasses]

I love char siu! Thank you for the wonderful recipe.

[CookingAndCrafting]

@messtomasses You're welcome :)

[MouseChirpy]

Who knew it was so easy to create the seasoning and with so few ingredients to boot. I always cheat and buy Noh's but I guess I don't have to any more. I keep sliced char siu in the freezer to add to saimin when the urge hits and I'm getting really low so I will definitely will be trying your recipe. Thanks!

[CookingAndCrafting]

@MouseChirpy While it was good, I don't think this really compares to "real" char siu. We usually use the Noh stuff too. I will continue to try to find a real recipe though!

[angela3733]

everytime i see u use soy sauce, i get this crazy craving for plain white rice w/ soy sauce....i kno, wierd....

[CookingAndCrafting]

@angela3733 HA!! That would be a LOT since we tend to use it a lot in our cooking

[Elvis66]

I gotta say it Beth, thats a honkin jug of soy sauce!!! ;-) another delicious looking recipe. Good job!!

[CookingAndCrafting]

@Elvis66 Yes it makes sense to buy it tha way since it is used in a lot of our cooking

[popparoc46]

Oh, Beth, sounds wonderful!! And OH, it looks delicious. I like the red.

- roc

[jcrefasi1]

I guess I may have to add some garlic too. Forgive me but in my house pork without garlic is like a day without sunshine lol

This is so good I can't wait

[CookingAndCrafting]

@jcrefasi1 hahaha Garlic :)))))

[wildheart5]

I bet that is just delicious! My mouth is watering!

[CookingAndCrafting]

@wildheart5 'Twas indeed good

[Fitange]

Oopos not honey, maple syrup..omg

[Fitange]

Beth they look great. The pork pieces are huge..lol did u baste them as you cooked them with more marinade? Also have u ever added honey to them?

[CookingAndCrafting]

@Fitange This was the first time I attempted this recipe...usually use a package mix. I don't know..I have never really enjoyed trading out maple syrup for some reason

[thesunrisehurts]

mmm char siu is the best in fried rice!

[CookingAndCrafting]

@thesunrisehurts yup yup yup!