@youttube1977 yep. there's allot of pre-made Char Siu sauces by a handful of companies. Most are very good and a couple bucks for a jar that goes along way if you marinade in bags. add by tablespoon and work around until covered(in bag). I'm pretty sure every Chinese dive uses store bought Char Siu sauce, tastes exactly the same. I made this recipe many times before i got clue. :) asian isle in every supermarket.
Man, I want to make this recipe. Any tips on where to find the red curd and the salted wine? I'm in a rural area and dont have a good Asian market. Thanks! Best I have seen!
I'm Cantonese and I have to say... YES! The fact that you identify the liberal basics of this recipe and he laissez-faire attitude of non-western cooking; good job. I'm sure this tastes amazing and I will for sure be using this with my family when we don't want to go out for dim sum.
Great modern approach! Absolutely gorgeous results!
@vlnvlaclogbaerhpno theres many different pronunciations depending on where in china you are, in HK you're right, its char siu, but in shang hai for example its cha shao :)
@HunterThomsonUK Riiight, but he's not saying 'cha siu' or 'cha shao' - he's saying 'cha soo'. I suppose it's possible that that's the pronunciation in Gan, Xiang, Hakka, or one of the Fujian languages....but it's not Mandarin, Cantonese, OR how he spells it in the title of the video.
its not acctually called BBQ pork its char siu which literally translates to char = fork both none and verb and siu meaning burn/roast and that is how this dish would have been originally cooked =)
@CaptAw3s0m3 Define Irony: Religion banning a meat, based upon their beliefs (Muslim, Jewish) and yet domestication of said livestock... As Historians and Archeologists agree upon timing; The area of the Persian Gulf is where pigs were first domesticated.
Very good recipe, I had to rush it because I spent so much time at Lee Lee's (Chinese Supermarket) finding the right ingredients but everyone liked it (they gave it 9 out of 10 ). I think with taking my time and tweaking the ingredients to my taste this could be a solid 10 out of 10 recipe. Thanks so much for giving the basics and the room to improvise to individual tastes. Great Video.
I arrived at this video in search of a way to improvise some left over pork chops into a new dish of pork fried rice. This gave me some ideas, as well as inspired me to try the authentic version. Thanks!
You can make the same good Char Siu by using Lee Kum Kee Char Siu Sauce available in many Asian stores. It has great flavor. In fact, the Lee Kum Kee brand offers so many authentic Asian inspired flavored and are such good quality.
@tommyleezz well guess u rather dog or som other loveable creature u cunt y u dont make ur own recipe so we can shoot it down prob dont kno a wok fro, a frying pan y dont u take ur small penis comments somwher else failure
@tommyleezz chinese chefs can be form any country dude, like u can seem many chinese people become french or italian chefs etc. I am aussie and wanna be a korean chef. so what,m if he is not chinese? like to see u do better but why they way ur trashing this video u cannot do better :D
You should add red food colouring, as it should be really Red not Brown! Best way to cook it is on the BBQ to get that burnt Charcoal smokey taste! Mmmmm
you should add red food colouring, as it should be really Red not Brown! Best way to cook it is on the BBQ to get that burnt Charcoal smokey taste! Mmmmm
don't get me wrong i luv the vid an u did a great job but it kinda makes it luks like bakin char siu is boring lol no offense doh ( not a h8) jus givin my opinion
This does not look like the type of Char Siew I eat in Hong Kong, SIngapore or Malaysia.. this one looks more like steamed pork coated in dark soya sauce
I went to the chinese supermarket to but all the ingredents for the Chinese bbq pork
to my surprise they have the Char Siu sauce for $2.99.....way cheaper than buying all the ingredents.... and it has the same taste, like the chineses resturant
@brendamariaangela Char Sui Sauce is full of chemicals and preservatives. Doesn't come close to the same flavour. This one tastes the same as at most Cantonese BBQ houses. Also you will have ingredients left for other chinese cooking.
I went to the chinese supermarket to but all the ingredents for the Chinese bbq pork
to my surprise they have the Char Siu sauce for $2.99.....way cheaper than buying all the ingredents.... and it has the same taste, like the chineses resturant
Thanks, Mozoboy. Soya sauce ( except that from TigerTiger are dangerous to me, so is most oyster sauce and also hoisin , so it is not good for me to try this recipe, but I'll have a look at your bean curd. I dO eat bean curd and that IS gluten free.
@Derynda You can get Premier Japan brand hoisin which is gluten free. You can find it at Whole Foods Markets or other gourmet supermarket, also there are several wheat free tamari or soy sauces available. Having to occasionally cook for people with celiac disease we keep this in our storeroom. You can also find their products online at amazon and such.
Thanks this recipe was the best I found on youtube much better results than the other one by AsianFoodMadeEasy. We used maltose syrup from the health food store on the final baste and got the shiny colour like at the bbq shops. This is the most authentic recipe on youtube. Thanks!!! Xie Xie!
My cousin used to make cha siu in his restaurant and it tasted wonderful. I try to imitate it by using half hoisin sauce & half katsup and 1/4 C of 7-up. A dash of soy sauce is fine with it too. I prefer marinading it at least overnight.
Ah-So Original Chinese Red Sauce contains red bean curd, garlic, and ginger. It now also comes in 18 oz. squeeze bottles (like most of the ketchup, BBQ sauce, and mustard all come in nowadays). Just squeeze out just enough Ah-So sauce that you'll need.
I just came up with my own recipe for Chinese-style broiled BBQ pork, which is much simpler. Instead of making my own red sauce, I just use Ah-So brand original Chinese red sauce. The marinade I make for it is somewhat different, using a few tablespoons of the Ah-So sauce with some teriyaki and soy sauces, hickory BBQ flavoring, along with some vinegar. It then gets injected into the pork for flavor.
Then—I periodically brush both sides of the pork with the Ah-So sauce until rosy red.
hi dude thank you for upload a great video will you plase please write the ingredients because i dont have a really great english and i almost understand u just make that little favour
Hmmm... does anyone know how to get that super shine on the char siu. I saw alot how to make char siu videos, though the color and meat came out the same. None of them came out as shiny and evenly color as the restaurant do
@aznlilboi1021 I think it's maltose, but I didn't have any that day plus you'd likely have to water it down and hang the pork like in the shops. i'm not sure if this will work in the oven.
@danrt50 Probably correct about that, the maltose, but cooking boneless pieces at 400 isn't going to create a gloss either. I'd like to try this with a possible rack of spare-ribs, at about 225 or even 215 for about 6+hrs (with a beer sauna). I appreciate your thoroughness and this recipe sounds terrific. Also may sub some of the Hoisin for Apricot.
@aznlilboi1021 You take a little bit of the marinade add honey, mix and take it to ébulition. That'it. Now you brush your meat when it's almost ready. Let this for a few minutes. More you add the mixture on the meat more it's become shiny. Don't put to mush anyway. I am sorry for my English, I'm french
to make a shiny finish, you need to brush the meat with oil several times while cooking and the last two times use honey but watch out the meat will get burnt easily
@aznlilboi1021 ..HI there, my grandfather would use a sugar glaze (Tblspn of sugar dissolved in half cup boiled water) and would baste the pork in the last 10min of cooking which would result in the glazed look when done. hope this helps :)
oh wow...my parents are chinese and they thought the red colour for char siu was from red dye (the one that is bad for humans) so its the bean curd (red chili) ?
@mara235 Hi, don't try it, they are different, I think the one he used for this recipe was the one with red color and not spicy at all! If I didn't mistake it, favoruite , taste and purpose for recipes are completely different.
i am not really good in english.. do u have a pdf or textfile for this recipe? then i could better translate, and read while i'm cooking ;) thanks anyway! 5*
I just used your recipe for the third time, and I have to say, it really is delicious. I also use it in fried rice and it imparts that wonderful authentic Char Siu flavor.
Thanks again for taking the time to post this video.
This is a fantastic recipe- I followed it and I got real authentic char sui at the end. Didn't have maltose or creamed honey, so just used plain clear honey. It still turned out great. Next time I'll add more 5 spice and less hoisin, but that's just me. I also didn't baste, I dunked the pork into the marinade at regular intervals, and kept cooking till it was done. 1st class!
@curvenut Yes you can. It won't be perfect but it will be close. Halve the recipe. If it calls for 2 Tbsp of Rice wine, use 1 Tbsp of rice vinegar instead along with 1 Tbsp of warm water and just a little sugar....maybe 1/8 tsp. Mix it up and an it will make a very good substitute for the real thing. I did just that this evening on my char siu when I realized I had run out of rice wine. Tasted just as great as it always does......but then again, I'm always a bit heavy handed with the five spice.
I want to try this recipe, but am having a hard time finding the red fermented bean curd. Are there any websites you can recommend for buying it online for shipment to the US?
I can't seem to find the red fermented online either. I did find some white at koamart & efooddepot, though the one at efooddepot has chili so you might want to rinse it if you don't like it spicy
You should stipulate that basting the pork with the reserved marinade is fine, as long as you cook it out. You should not take it out of the oven, baste it and then eat it - as you would be basting the cooked meat with raw meat juices and could contract food poisoning.
I want to try your receipe. It looks delicious. But I could not find creamed honey. Do you have any suggestions on what I can use in its place? Or where I can get it
You can use liquid honey, I don't see it being a problem. The only thing is that the consistency of the marinade may be thinner and you may need to baste it more often.
I've finally gotten around to trying your recipe, and I have to say, it really turned out nicely. It didn't finish as nicely as yours in terms of its appearance, but the flavors were outstanding. I fired up the wok tonight and made some fried rice using the Char Siu. The whole family enjoyed it.
I will keep experimenting. The one ingredient that lacked authenticity was the Hoisin sauce. I'll pick up the good stuff and try again.
Thanks so much for posting so many outstanding videos.
I'm glad it turned out for you. I wouldn't worry about how it looks, I will always choose flavor over presentation (as you may already have noticed, lol).
Just bought most of the ingredients that you list for the recipe. Can't find the creamed honey, of all things...I'll keep trying. Thanks for the awesome video!
You're welcome, I think liquid honey should work too if you're stuck. Maltose is indeed the correct ingredient for the shiny texture, but hard to find unless you have access to a beer/winemaking shop, they usually carry maltose but you have to buy a large quantity last time I checked.
Hi again. I just noticed that the bean curd that I bought says "with sesame oil" at the bottom. Is that going to adversely affect the flavor? Thanks in advance.
I will have to check my jar when I get back to Calgary. I've been in Vegas for WSOP for the last 2 weeks, heading back home tomorrow. As long as it's fermented, I don't think it will matter.
Hmmm. The ingredients on my jar are: Soy Bean, Salt, Sesame Oil. The front of the jar has "Fermented" on it, but unlike yours, the ingredients show no wine. I'm going to have to find a larger Chinese grocer in my area to go to and purchase the correct version of this. I appreciate the information.
I guess the other part that makes me a little nervous is, the jar says, Expiry: 1 year and has no date anywhere on it. I'd never hear the end of it if I sickened my family ;).
Hello, first of all thank you so much for the video, Cha siu is one of my favorite dishes, and I alwayd wanted to venture into making it myself. Now I'd like to ask youa couple of things, I didn't understand what the Sherry-like bottle is, I heard "mah jao" but could it be rice vinager? or mirin?. Also, is it possible to replace the "creamed honey" (for what I understood) for normal honey? Excuse my questions, but English is not my mother tongue. Thanks a million.
It's also called Shaoxing wine, use sherry if you can't get it, I don't think rice vinegar or mirin will come out right. Normal honey should be fine, but liquid honey may not stick to the meat as well and you will likely have to baste more often.
Hello Dan, The proper liquor is the Chinese Rose liquor and we use maltose instead of honey. What is also missing is the gunger juice. You can try these authentic recipe and see if it is better. Thank you.
ohhh i wanna try making this...i know my husband likes em and my mom makes them but just not the same. maybe i can make them better than my mom can lol...thanx!!
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
IT PUTS THE LOTION ON THE SKIN
xmagneticx 1 week ago
Excellent video-----
coastem 1 month ago in playlist Favorite videos
Can you use Sherry instead of rice wine?
youttube1977 1 month ago
@youttube1977 yep. there's allot of pre-made Char Siu sauces by a handful of companies. Most are very good and a couple bucks for a jar that goes along way if you marinade in bags. add by tablespoon and work around until covered(in bag). I'm pretty sure every Chinese dive uses store bought Char Siu sauce, tastes exactly the same. I made this recipe many times before i got clue. :) asian isle in every supermarket.
grandaddynative 1 month ago
Man, I want to make this recipe. Any tips on where to find the red curd and the salted wine? I'm in a rural area and dont have a good Asian market. Thanks! Best I have seen!
predwrk 1 month ago
@predwrk I don't really know, sorry, I suggest checking around online, or maybe see if an asian market in an urban center will mail you some?
danrt50 1 month ago
@danrt50 Thx for the reply. Yeah man. that stuff is hard to find!
predwrk 1 month ago
@danrt50 where did you get the bean curd and rice wine?
jima5150 1 week ago
Hi @danrt50,
I'm Cantonese and I have to say... YES! The fact that you identify the liberal basics of this recipe and he laissez-faire attitude of non-western cooking; good job. I'm sure this tastes amazing and I will for sure be using this with my family when we don't want to go out for dim sum.
Great modern approach! Absolutely gorgeous results!
stompasaurusrex 2 months ago
@stompasaurusrex thank you
danrt50 2 months ago
My favorite quote: I was unexpectedly delayed when I couldn't find the basting brush. Great video!
tipsyweasel 2 months ago
hello! can you write the ingredients please, because I do not understand verbal English, but understand written
TheMmNina 2 months ago
This looks good! Very authentic. Where did you learn this traditional Hong Kong BBQ?
meabook 2 months ago
@meabook thanks, i did research plus i lived in vancouver for quite some time so i knew the taste was right when i got it.
danrt50 2 months ago
T n T i want to eat.... -cries-
KimonoHana 4 months ago
Nice recipe, and I like how you deconstructed what actually makes up the sauce. BTW though, it's pronounced 'chah SEE-oo', not 'cha soo.'
vlnvlaclogbaerhpno 4 months ago
@vlnvlaclogbaerhpno theres many different pronunciations depending on where in china you are, in HK you're right, its char siu, but in shang hai for example its cha shao :)
HunterThomsonUK 2 months ago
@HunterThomsonUK Riiight, but he's not saying 'cha siu' or 'cha shao' - he's saying 'cha soo'. I suppose it's possible that that's the pronunciation in Gan, Xiang, Hakka, or one of the Fujian languages....but it's not Mandarin, Cantonese, OR how he spells it in the title of the video.
vlnvlaclogbaerhpno 2 months ago
@vlnvlaclogbaerhpno I think its because he's american!
HunterThomsonUK 2 months ago
its not acctually called BBQ pork its char siu which literally translates to char = fork both none and verb and siu meaning burn/roast and that is how this dish would have been originally cooked =)
champ10nofdaworld 4 months ago
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I cant believe it! White people eathing char xiu! ^^ gosh~ is that true ! ??
penny0102 4 months ago
i never seen a bbq done like this before... there's no actual bbq !
eph5121 5 months ago
@eph5121 A better translation would be "roasted", I don't know how that happened, but it's called BBQ pork all over the world.
no2religions 4 months ago
Very good recipe!
FiyahArmz36 5 months ago
looks very dry 2 me
43limerick 5 months ago
How do I get a deeper marinade? Whenever I marinade meat I only get 1mm max penetration, even after 24hrs. Anyone got any tips?
MikeAK147 5 months ago
@CaptAw3s0m3 Define Irony: Religion banning a meat, based upon their beliefs (Muslim, Jewish) and yet domestication of said livestock... As Historians and Archeologists agree upon timing; The area of the Persian Gulf is where pigs were first domesticated.
dinein1970 6 months ago
Very good recipe, I had to rush it because I spent so much time at Lee Lee's (Chinese Supermarket) finding the right ingredients but everyone liked it (they gave it 9 out of 10 ). I think with taking my time and tweaking the ingredients to my taste this could be a solid 10 out of 10 recipe. Thanks so much for giving the basics and the room to improvise to individual tastes. Great Video.
TheColdstuff 6 months ago
Thanks mate. Really Useful, My go now. LOL:
Bernie, Manchester, England.
bernie2843 7 months ago
I arrived at this video in search of a way to improvise some left over pork chops into a new dish of pork fried rice. This gave me some ideas, as well as inspired me to try the authentic version. Thanks!
ChefChipDes 7 months ago
You Sir make a darn good Char Siu!
MrEZCooking 8 months ago
oh my gosh u actually pronounced right :)
keymon17 8 months ago
you should never use the wihte one,its stinky toufu.
zqdz123 9 months ago
does it have to be pork shoulder butt? can the meat be from anywhere else of the pig?
RedSkyNord 9 months ago
You can make the same good Char Siu by using Lee Kum Kee Char Siu Sauce available in many Asian stores. It has great flavor. In fact, the Lee Kum Kee brand offers so many authentic Asian inspired flavored and are such good quality.
zachary7451 9 months ago
This is one horrible video. Being a Chinese, this is something i wont be putting inside my mouth ! You certainly do not know how to make CharSiu !
tommyleezz 10 months ago
@tommyleezz well guess u rather dog or som other loveable creature u cunt y u dont make ur own recipe so we can shoot it down prob dont kno a wok fro, a frying pan y dont u take ur small penis comments somwher else failure
gilerius 10 months ago
@tommyleezz chinese chefs can be form any country dude, like u can seem many chinese people become french or italian chefs etc. I am aussie and wanna be a korean chef. so what,m if he is not chinese? like to see u do better but why they way ur trashing this video u cannot do better :D
TheRivalConcept 10 months ago
This has been flagged as spam show
You should add red food colouring, as it should be really Red not Brown! Best way to cook it is on the BBQ to get that burnt Charcoal smokey taste! Mmmmm
shannan2000 11 months ago
you should add red food colouring, as it should be really Red not Brown! Best way to cook it is on the BBQ to get that burnt Charcoal smokey taste! Mmmmm
shannan2000 11 months ago
I have been looking for a good video for this recipe....thanks to much for uploading one!
grimworm 1 year ago
Hi,
First of all thanks for posting the video, judging from previous comments your recipe seems like the best one around.
Second, I can't find fermented tofu, is there any substitute I can use? Red bean paste or red food coloring?
Thanks
graciousapril 1 year ago
don't get me wrong i luv the vid an u did a great job but it kinda makes it luks like bakin char siu is boring lol no offense doh ( not a h8) jus givin my opinion
JuicyCoutureMinaj 1 year ago
This does not look like the type of Char Siew I eat in Hong Kong, SIngapore or Malaysia.. this one looks more like steamed pork coated in dark soya sauce
deyvitt1 1 year ago
I went to the chinese supermarket to but all the ingredents for the Chinese bbq pork
to my surprise they have the Char Siu sauce for $2.99.....way cheaper than buying all the ingredents.... and it has the same taste, like the chineses resturant
yippee!!!! and less work
brendamariaangela 1 year ago
@brendamariaangela Char Sui Sauce is full of chemicals and preservatives. Doesn't come close to the same flavour. This one tastes the same as at most Cantonese BBQ houses. Also you will have ingredients left for other chinese cooking.
eatvancity 1 year ago
I went to the chinese supermarket to but all the ingredents for the Chinese bbq pork
to my surprise they have the Char Siu sauce for $2.99.....way cheaper than buying all the ingredents.... and it has the same taste, like the chineses resturant
yippee!!!!
brendamariaangela 1 year ago
Can you please list all of your ingredents....
thanks
Brenda
brendamariaangela 1 year ago
Please right the Recipe in Describtion
LegoM1089 1 year ago
that dish looks soo good,only if i could understand what u where saying....
fuckiraq12 1 year ago
Wow. That looks great. Thanks for posting the recipe. So that's where the color comes from! I always wondered about that.
plojka1 1 year ago
Thanks, Mozoboy. Soya sauce ( except that from TigerTiger are dangerous to me, so is most oyster sauce and also hoisin , so it is not good for me to try this recipe, but I'll have a look at your bean curd. I dO eat bean curd and that IS gluten free.
Thanks again.
Derynda 1 year ago
@Derynda You can get Premier Japan brand hoisin which is gluten free. You can find it at Whole Foods Markets or other gourmet supermarket, also there are several wheat free tamari or soy sauces available. Having to occasionally cook for people with celiac disease we keep this in our storeroom. You can also find their products online at amazon and such.
mozoiboy 1 year ago
I feel sure that all the stuff in the jars will have wheat or gluten in. Am I right, please?
This is an important question, as if I eat gluten I am really sick.
Regards
Derynda
Derynda 1 year ago
@Derynda fermented tofu does not have wheat gluten.
mozoiboy 1 year ago
@Derynda fermented tofu does not have wheat gluten. Check out wikipedia for fermented tofu for furthur info.
mozoiboy 1 year ago
I feel sure that all teh stuff in teh jars will have wheat or gluten in. Am I right, please?
This is an important question, as if I eat gluten I am really sick.
Regards
Derynda
Derynda 1 year ago
perfect! , but u missed the ginger
samuelvic 1 year ago
Thanks this recipe was the best I found on youtube much better results than the other one by AsianFoodMadeEasy. We used maltose syrup from the health food store on the final baste and got the shiny colour like at the bbq shops. This is the most authentic recipe on youtube. Thanks!!! Xie Xie!
eatvancity 1 year ago
My cousin used to make cha siu in his restaurant and it tasted wonderful. I try to imitate it by using half hoisin sauce & half katsup and 1/4 C of 7-up. A dash of soy sauce is fine with it too. I prefer marinading it at least overnight.
happymusics 1 year ago
Shoulderbutt? Hahah!
tolpacourt 1 year ago
He sounds like JOHN CANDY !!! I love JOHN CANDY !!!
adrahaxxen 1 year ago
@adrahaxxen Park's closed for two weeks, the moose out front should've told ya.
mondonudes 9 months ago
great stuff. thanks 4 this video
KILLERZ0000 1 year ago
Looks great, nice how-to vid, can't wait to try it. Thanks!
shogomad 1 year ago
Mmmm...GIMMIE! DX
laaapower99 1 year ago
is there a difference between using sugar and creamed honey??
hautedonatien 1 year ago
Ah-So Original Chinese Red Sauce contains red bean curd, garlic, and ginger. It now also comes in 18 oz. squeeze bottles (like most of the ketchup, BBQ sauce, and mustard all come in nowadays). Just squeeze out just enough Ah-So sauce that you'll need.
RobTele12 1 year ago
I just came up with my own recipe for Chinese-style broiled BBQ pork, which is much simpler. Instead of making my own red sauce, I just use Ah-So brand original Chinese red sauce. The marinade I make for it is somewhat different, using a few tablespoons of the Ah-So sauce with some teriyaki and soy sauces, hickory BBQ flavoring, along with some vinegar. It then gets injected into the pork for flavor.
Then—I periodically brush both sides of the pork with the Ah-So sauce until rosy red.
RobTele12 1 year ago
@RobTele12
Quit trying to shill for your shit premixed marinade. danrt50's recipe is the real deal.
MojoXN 1 year ago
it looks amazing
Xivafout 1 year ago
Thank you. Enjoy the video ! 多謝分享 wantanmien
wantanmien 1 year ago
Excellent Video. Thank you so much. I'm incredibly excited to make this tomorrow!
Ashleyrose08 1 year ago
hi dude thank you for upload a great video will you plase please write the ingredients because i dont have a really great english and i almost understand u just make that little favour
nico158159 1 year ago
damn, i wana make this.. But there are no asian markets near me ):!
indoom666 1 year ago
@indoom666 lol, i have to go an hour away to get the ingredients.
Kilroy020 1 year ago
Hmmm... does anyone know how to get that super shine on the char siu. I saw alot how to make char siu videos, though the color and meat came out the same. None of them came out as shiny and evenly color as the restaurant do
aznlilboi1021 1 year ago
@aznlilboi1021 I think it's maltose, but I didn't have any that day plus you'd likely have to water it down and hang the pork like in the shops. i'm not sure if this will work in the oven.
danrt50 1 year ago
@danrt50 Probably correct about that, the maltose, but cooking boneless pieces at 400 isn't going to create a gloss either. I'd like to try this with a possible rack of spare-ribs, at about 225 or even 215 for about 6+hrs (with a beer sauna). I appreciate your thoroughness and this recipe sounds terrific. Also may sub some of the Hoisin for Apricot.
dinein1970 6 months ago
Comment removed
loulouamumu 1 year ago
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loulouamumu 1 year ago
Comment removed
loulouamumu 1 year ago
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@aznlilboi1021 You take a little bit of the marinade add honey, mix and take it to ébulition. That'it. Now you brush your meat when it's almost ready. Let this for a few minutes. More you add the mixture on the meat more it's become shiny. Don't put to mush anyway. I am sorry for my English, I'm french
loulouamumu 1 year ago
@aznlilboi1021
to make a shiny finish, you need to brush the meat with oil several times while cooking and the last two times use honey but watch out the meat will get burnt easily
kwok1967 1 year ago
Just put honey on em near the end and keep brushing to get a glaze when its fully cooled@aznlilboi1021
thugishrugishbone 11 months ago
@aznlilboi1021 ..HI there, my grandfather would use a sugar glaze (Tblspn of sugar dissolved in half cup boiled water) and would baste the pork in the last 10min of cooking which would result in the glazed look when done. hope this helps :)
suggarkanebrown679 9 months ago
honey
alex129 7 months ago
@aznlilboi1021 honey
TwoDogsX2 7 months ago
@aznlilboi1021 mix some soy sauce, honey, and sesame oil together and brush the meat with it as it is cooking, like 15 minutes before it's done.
BreazyNova 3 months ago
@aznlilboi1021 honey
HunterThomsonUK 2 months ago
please make more videos. it's perfect what you have here.
yvonnewongdds 1 year ago
this is my favorite at those chinese fast food places
MrDrag0npunch 1 year ago
"Though I did get new smoke alarms since the pot roast"... lol.. Awesome!
Excellent video and thanks for sharing.
-Aaron
TheBrainchildGroup 1 year ago 4
oh wow...my parents are chinese and they thought the red colour for char siu was from red dye (the one that is bad for humans) so its the bean curd (red chili) ?
So if the color natural?
MrIPhonemaniac 1 year ago
Hi: I have the fermented bean curd with chile - is that what you are using?
mara235 1 year ago
@mara235 Hi, don't try it, they are different, I think the one he used for this recipe was the one with red color and not spicy at all! If I didn't mistake it, favoruite , taste and purpose for recipes are completely different.
rosehouse32 1 year ago
@rosehouse32 Hi: Thanks for your into Is this the plain really dark red fermented tofu then?
mara235 1 year ago
@mara235 Right, the size is bigger(2"x2") and with a very strong favor, of which personally I don't really care.
rosehouse32 1 year ago
can you use pork chops instead?
RevolutionarySamurai 1 year ago
Nice recipe...thanks!
TheVittleVlog 1 year ago
Man that looked good. Now I wanna go out and buy some chinese!
xjoncamposx 1 year ago
i am not really good in english.. do u have a pdf or textfile for this recipe? then i could better translate, and read while i'm cooking ;) thanks anyway! 5*
methodmav 1 year ago
IT'S SOOOOO GOOOOD
WASApeoplz 1 year ago
Thank you for this recipe, I will definitely give it a try.
I have one question. With degrees you meant celsius or fahrenheit?
I guess it's the latter?
SushML 1 year ago
Can you send me the receipe plz?
jam101606 1 year ago
we have a packed that contains ricewine in it :-)
but on it says cha siu instead of char siu
but i also see onn youtube other ame for it like char siew
strange
ps tnx for the instrutions iam gonna trie it tonight
mjwarlock 1 year ago
I just used your recipe for the third time, and I have to say, it really is delicious. I also use it in fried rice and it imparts that wonderful authentic Char Siu flavor.
Thanks again for taking the time to post this video.
mtriv111 1 year ago
I would like it if you could list the ingredients and amount in the video info please? Thanks.
solemnraven 1 year ago
i love that meat but takes way too long to make
Shaddowkhan 1 year ago
Awesome recipe! The real deal :)
MrDaanL 2 years ago
This is a fantastic recipe- I followed it and I got real authentic char sui at the end. Didn't have maltose or creamed honey, so just used plain clear honey. It still turned out great. Next time I'll add more 5 spice and less hoisin, but that's just me. I also didn't baste, I dunked the pork into the marinade at regular intervals, and kept cooking till it was done. 1st class!
sorrypete 2 years ago 4
Thank you, sir.
danrt50 2 years ago
What is exactly that red fermented bean ? could you show a close view the sticker of the jar ??
curvenut 2 years ago
Hi, could I use rice vinegar instead of rice wine ?
I cannot find rice wine in any chineese supermarket .
curvenut 2 years ago
i don't recommend it,not the same flavor at all. you would be better to just use sherry from the liquor store
danrt50 2 years ago
Comment removed
digitalgt1 10 months ago
This has been flagged as spam show
@curvenut Yes you can. It won't be perfect but it will be close. Halve the recipe. If it calls for 2 Tbsp of Rice wine, use 1 Tbsp of rice vinegar instead along with 1 Tbsp of warm water and just a little sugar....maybe 1/8 tsp. Mix it up and an it will make a very good substitute for the real thing. I did just that this evening on my char siu when I realized I had run out of rice wine. Tasted just as great as it always does......but then again, I'm always a bit heavy handed with the five spice.
digitalgt1 10 months ago
I want to try this recipe, but am having a hard time finding the red fermented bean curd. Are there any websites you can recommend for buying it online for shipment to the US?
azurarutlan 2 years ago
I can't seem to find the red fermented online either. I did find some white at koamart & efooddepot, though the one at efooddepot has chili so you might want to rinse it if you don't like it spicy
danrt50 2 years ago
I had read that a decent substitute could be Korean red bean paste. What do you think?
azurarutlan 2 years ago
One other idea I had was red miso. Would that work?
azurarutlan 2 years ago
I don't know what the flavor would be like, but miso is closer to the ingredient type than Korean red bean paste.
danrt50 2 years ago
You should stipulate that basting the pork with the reserved marinade is fine, as long as you cook it out. You should not take it out of the oven, baste it and then eat it - as you would be basting the cooked meat with raw meat juices and could contract food poisoning.
denislawsbackheel 2 years ago
I want to try your receipe. It looks delicious. But I could not find creamed honey. Do you have any suggestions on what I can use in its place? Or where I can get it
TeeTeeNY 2 years ago
You can use liquid honey, I don't see it being a problem. The only thing is that the consistency of the marinade may be thinner and you may need to baste it more often.
danrt50 2 years ago
Do you have the address of the company that made that cream honey. Maybe on the container? Or the name of the company?
TeeTeeNY 2 years ago
Trader Joe's sells creamed honey.
liarsclub75 2 years ago
i like your style, this is a good video and i will be trying this recipe. thanks
gobacktorussia 2 years ago
no mames en espanol mira lo en chino hehehe
rulisrrr 2 years ago
Great vid my mouth is watering! I am going down to my local Chinese restaurant to get some of this tomorrow :)
R0WMaC 2 years ago
I've finally gotten around to trying your recipe, and I have to say, it really turned out nicely. It didn't finish as nicely as yours in terms of its appearance, but the flavors were outstanding. I fired up the wok tonight and made some fried rice using the Char Siu. The whole family enjoyed it.
I will keep experimenting. The one ingredient that lacked authenticity was the Hoisin sauce. I'll pick up the good stuff and try again.
Thanks so much for posting so many outstanding videos.
mtriv111 2 years ago
I'm glad it turned out for you. I wouldn't worry about how it looks, I will always choose flavor over presentation (as you may already have noticed, lol).
danrt50 2 years ago
CHA SIU!
89Ef9civic 2 years ago
Disculpen, alguien me puede decir si puedo conseguier este video en español.
Gracias
LarzenOCV 2 years ago
lol in the beggining i thought you were anthony bourdain...haha
allenpilot 2 years ago
Just bought most of the ingredients that you list for the recipe. Can't find the creamed honey, of all things...I'll keep trying. Thanks for the awesome video!
mtriv111 2 years ago
You're welcome, I think liquid honey should work too if you're stuck. Maltose is indeed the correct ingredient for the shiny texture, but hard to find unless you have access to a beer/winemaking shop, they usually carry maltose but you have to buy a large quantity last time I checked.
danrt50 2 years ago
Hi again. I just noticed that the bean curd that I bought says "with sesame oil" at the bottom. Is that going to adversely affect the flavor? Thanks in advance.
mtriv111 2 years ago
I will have to check my jar when I get back to Calgary. I've been in Vegas for WSOP for the last 2 weeks, heading back home tomorrow. As long as it's fermented, I don't think it will matter.
danrt50 2 years ago
My jar does not have sesame oil, the ingredients are: water, soybean, wheat flour, wine, red kojic rice, salt, sugar
danrt50 2 years ago
Hmmm. The ingredients on my jar are: Soy Bean, Salt, Sesame Oil. The front of the jar has "Fermented" on it, but unlike yours, the ingredients show no wine. I'm going to have to find a larger Chinese grocer in my area to go to and purchase the correct version of this. I appreciate the information.
mtriv111 2 years ago
It's up to you, but if you have everything now, why don't you practice with what you have?
danrt50 2 years ago
I guess the other part that makes me a little nervous is, the jar says, Expiry: 1 year and has no date anywhere on it. I'd never hear the end of it if I sickened my family ;).
mtriv111 2 years ago
Hello, first of all thank you so much for the video, Cha siu is one of my favorite dishes, and I alwayd wanted to venture into making it myself. Now I'd like to ask youa couple of things, I didn't understand what the Sherry-like bottle is, I heard "mah jao" but could it be rice vinager? or mirin?. Also, is it possible to replace the "creamed honey" (for what I understood) for normal honey? Excuse my questions, but English is not my mother tongue. Thanks a million.
gamelin1234 2 years ago
It's also called Shaoxing wine, use sherry if you can't get it, I don't think rice vinegar or mirin will come out right. Normal honey should be fine, but liquid honey may not stick to the meat as well and you will likely have to baste more often.
danrt50 2 years ago
Hello Dan, The proper liquor is the Chinese Rose liquor and we use maltose instead of honey. What is also missing is the gunger juice. You can try these authentic recipe and see if it is better. Thank you.
necron6066 2 years ago
Thanks all for the comments. Glad you like it and let me know how it turns out when you make it.
danrt50 2 years ago
This looks great. The first recipe I've seen without red food coloring. I'm going to try it tonight.
wyjenden 2 years ago
ohhh i wanna try making this...i know my husband likes em and my mom makes them but just not the same. maybe i can make them better than my mom can lol...thanx!!
cfunes415 2 years ago
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago