How to Make Cantonese Roast Pork (Char Siu)

[julie330]

hi there, i was wondering what specific ingredient or brand for the sherry. Also in the making of the basic dough - the brand of dry yeast and shortening.

[AsianCookingmadeEasy]

@julie330 Hi - usually the brand of cooking sherry that I use is Holland house and the shortening is Crisco and the Yeast is Fleishmann's :)

[TheRuflse]

Chinese Name for Char Sui is 叉烧.

[mdmgaga]

I love your recipe. May I use honey, instead of sugar and hot water for the last part. Thanks.

[AsianCookingmadeEasy]

@mdmgaga Yes you can use honey instead - Thank you so much for watching - I really appreciate it :)

[xnioxtube]

lol.. just like that.

[schweetheartmonkee]

Does the high heat help keep the pork moist? I am wondering if you knowt how long it would take to roast at 325F or 350F. My mom has always told me to roast at 325 to keep moist but I see a lot of recipes at 450F.

[DVSnmeSON]

if I were to go into a Chinese restaurant, what would the proper name for these be, or even better what are they called in cantonese? I tried to explain to a waited in a restaurant I was in once but I ended up with a vietnamese style bun instead lol.

[AsianCookingmadeEasy]

@DVSnmeSON These buns are called Char siu bao :)

[Littlecutefishy]

Can I use cooking wine instead?

[AsianCookingmadeEasy]

@Littlecutefishy Yes :)

[hnubntsavaj]

What is Sherry sauce? I can't find it at all.. the asian market the ladies there don't know too.?

[AsianCookingmadeEasy]

@hnubntsavaj Sherry is a wine - here I use cooking sherry which can usually be found in most local grocery stores near the vinegars :)

[markbender49]

Thank you, the cooking temps and times helped make this a wonderful recipe.

[sweetchunks22]

i like your kitchen!! looks amazing;)

[MetaView7]

you didn't show the temperature

[AsianCookingmadeEasy]

@MetaView7 450F for the first 16 min. and then for the second part you just want to place it under the broiler on high :)

[Shaolinkungfucat]

Women who can cook and also look as good as you are Goddesses sent to Earth to save us men.

[stoffmiester]

@Shaolinkungfucat & your a wierdo pervert

[dutchethai]

Tasty recipe - thanks for sharing.

[dutchethai]

Tasty recuipe - thanks for sharing.

[singledaddy82]

For those of us that don't speak american - broiling is putting under the grill.

[imalovedrunk]

what is a broiler?????

thank you going to have that 1 day

[yoinermc]

you have to drink when she says ''just like that''

[yoinermc]

just like that

[AsianCookingmadeEasy]

@hacker8999 Sherry is a fotified wine and for this recipe I use cooking sherry which also has a bit of salt added. The best substitute would be another cooking wine or rice wine for this recipe :)

[AsianCookingmadeEasy]

@HinaHyuga1 You could use regular bbq sauce, but it would have a very different taste. It would be good as well though :)

[wslwerewolf]

hi can this reciepe go well with pork belly too

[AsianCookingmadeEasy]

@wslwerewolf Yes :)

[sagara5293]

One of my top favorite food

[AsianCookingmadeEasy]

@sagara5293 Thank you for watching :)

[o2010o]

you inspire me :) thanks !

[AsianCookingmadeEasy]

@o2010o Thank you - I appreciate that :)

[disaznboii19148]

It's just not the same without the red color.

[ukguy]

@disaznboii19148 lol most restaurants just put red food colouring, you can add too if you want.

[emi650]

my family are not much of pork eaters.  can i use chicken or beef as a substitute?

[snowblazer12]

@emi650 ummmm you can but its best with pork

[Akelaerer]

is there any substitute for sherry?

[AsianCookingmadeEasy]

@Akelaerer You can use a Chinese rice wine as well :)

[cogfux]

Give up with the food coloring please. Let's not even put it in our recipes, total abandon! This shit makes some people sick.

[RobertLulloff]

I am Disabled, and on a very fixed income..... My family and I are very into many asian dishes, Just cant keep going out to find great food. So since i found your videos and many others, I am now able to cook just about anything we are in the mood for. I have roast pork in the oven now and just got our second wok too. thank you for taking the time to make your Videos!!!!!!!!!! there AWESOME!!!!!!

[AsianCookingmadeEasy]

@RobertLulloff Thank you - I am so glad I could help :)

[azbill00]

Nice job. thank you for this recipe.

[shennie87]

@eatvancity Thank you! I really appreciate your help!

[shennie87]

what are some substitutes to use instead of cooking sherry? and how many pork buns can you make with 2 lbs of pork?

[castrosux94]

there's a slight twang in your voice, where are you from?

[superkim60]

Many thanks for this great recipes. Did you use light or dark soya sauce? and also can one use sweetners instead of sugar for diabetics?

[AsianCookingmadeEasy]

@superkim60 Hi - for this recipe I used regular (light) soy sauce. And I’m not sure if sweeteners would work the same in this recipe b/c the sugar actually caramelizes and gives the pork its flavor. Also the hoisin sauce has quite a bit of sugar in it as well :)

[theundertakerjr6]

@superkim60 Use honey instead...

[bettyglass7]

These look great, thanks for posting the instructions! I like how you have visual and text, that's helpful.

[blackchidori97]

Orange juice is a great substitute for sherry says my econs teacher.

[imafriend2u2]

WOW that tasted SOOOOOO GOOD thx for the recepie!!!!

[cmha184]

What is sherry ? Is it just salty wine ?

[AsianCookingmadeEasy]

@cmha184 Sherry is a fortified wine like port. Most cooking sherry's which I often use, do have salt added to them. For this recipe you can use either a regular sherry or cooking sherry :)

[JeLoLoLo]

Do you have to add Sherry?

[Obiwankenobi702]

you're beautiful and keep up the good work, I just made this not to long ago the same way you made it and it was awesome :D

[SirMattBusby]

tenderlion

lol

[AsianCookingmadeEasy]

@SirMattBusby lol! This is an old vid and no one even noticed this yet! That is too funny!

[dtuibeo]

@AsianCookingmadeEasy i noticed it @ once but did make a comment about it. maybe same thing happend to others, they just didn't comment, lol

[lypoProtein]

Always remove the fat!! keep it, it's healthy. don't buy into cholesterol hype!

[justicepenny]

are u cantonese?

[angryerik]

Where are you from? You sound like Georgia.

[taralucia]

Can you use chicken instead of pork? Just curious.

[AsianCookingmadeEasy]

@taralucia I have never tried this recipe on chicken. I think that the marinade and the basting sauce would work well with chicken, but the cooking times would have to be adjusted so that it doesn't come out too tough :)

[universala00]

Really enjoy your videos......it has opened up a whole new world for me.

Thanks!!!

[universala00]

Really enjoy your videos......it has opened up a whole new world for me.

Thanks!!!

[bigboy45454545]

450F oven right.

[AsianCookingmadeEasy]

@bigboy45454545 That is correct :)

[aquia80]

If you don't feel like going through the effort of setting up a roasting rack like in this video, get a George Foreman roaster. I tried this recipe with it and it turned out perfect! If you add a little of the marinade in with the pork, there is no need to baste. It'll still come out with that roasted texture. Less effort, same taste!

[tombstonecat]

@aquia80 you mean more efficient not less effort. less effort implies laziness. laziness gets you overcooked meat. so efficient not lazy

[aquia80]

@tombstonecat LOL. Its not laziness when you have 5 kids running around the house. You clearly have not tried a foreman. I've not once had overcooked or burned meat. It comes out perfect every time, which is why I recommended it in the first place. I used to love spending 4 hours cooking everyday, but I no longer have the time to. Sometimes you have to improvise. Go be rude somewhere else, please.

[JackieJea]

can i baste with honey instead of the marinade?

[Irunia427]

What is sherry?

where can I get it?

thanks for the recipe ^-^

[AsianCookingmadeEasy]

@Irunia427 Sherry is a wine; and in this recipe I use cooking sherry which can usually be found near the vinegar section in most local grocery stores. Thank you for watching and writing :)

[infl2010]

Great recipe.. We loved this dish.

[MrGETitGOTit]

Looked great!!!

[siddgaa]

Just like that... xD

[arkis194]

is there a way to download these videos? that away i would never lose them? they seem great and i can not wait to start trying them.

[1975kamrater]

Isn`t Hoisinsauce darker, or are there different kinds:)?

[methanedirigible]

Go aheeeead

[YourNaisho]

omg i love char siu =P i like it in buns, fried rice, regular rice, and noodles cuz it good like alot of stuff. it looked so good if only we were having it for dinner =( we buy our bbq pork from the market 0.o

[RobbiebethS]

Yum! I can't wait to try this tonight!

[ahantu]

You still need the fat on the meat so that it keeps the meat juicy instead of too dry ...

[mikeymishka1]

that looks gorgeous! I've been trying to get this recipe for ages or even a sauce, but have been looking for the red stuff, never thought it could be just food colouring, thanks for posting, gonna try that on my lot & maybe they'll like it this time! thanks again! xx

[SolidGoldKalashnikov]

it says pork tender lion

[AKJY]

Thank you.... it is very informative. YOur presentation is very clear... it looks delicious as well...

[katrinaparis]

THANK YOU SO MUCH FOR THIS.

[Yelobutterflyable]

how to make siu yuk?hehe

[omarcarever]

Iused the char siu for fried rice with pork here in my country ecuador called chaulafan delicious

[schweetheartmonkee]

Can I use my broiler pan??

thanks!!

[AsianCookingmadeEasy]

Yes that would work fine :)

[winstoncheng]

I like Char Siew that's slightly burned. BTW, that's how we spell it in Singapore. Anyway, great video. I'm a definitely gonna try it. Thanks!

[PlayingPanda]

it would be helpful if i can get some temperatures for the oven

[AsianCookingmadeEasy]

Preheat the oven to 450F :)

[RiceEater07]

u must be having a very large and spacious kitchen since there is so much echo

[SROMasterful]

Under the boiler?! Do you mean a grill or actually...under the boiler! oO

[tileb]

I guess she said "broiler" instead...

[SROMasterful]

@tileb *wonders what a broiler is!* ow well...

[gilky1]

@SROMasterful

They mean the grill. It's known as broiling in the USA.

[AsianCookingmadeEasy]

Broiling means to place the meat under the top burner inside the oven :)

[SROMasterful]

@AsianCookingmadeEasy

Aaha Thank you :)

[XtcRaver420]

The Broiler is the top heating unit inside the oven. So, instead of the heat from below, you turn the oven on broil and the bottom unit is off and top on.

[moelink]

I would have never thought of putting it on a raised rack with water on the bottom, great instructions.

[paris4la]

beautiful kitchen you have thier

[cookymnstr123]

Hi Lila,

I made this last weekend and it came out PERFECT following your directions. Thanks a million!

[GetDamage]

Red food coloring is made out of insects!!!

[TapTapTido]

Actually its Honey.

[Snoopies622]

Looks great! How does one pronounce, "Char Siu"?

[noxia4]

That's a lot of soy sauce. My family doesn't usually use as much. What we do is thicken the soy sauce by cooking it down before adding any other ingredients. That way the sauce is more concentrated and will be absorbed by the pork a lot faster.

basting it with sugar water is a method that some people have added, but its not necessary since you can still use the marinate. The sugar water works wonders though.

[phoenixdar]

nicee video u made there.. hv to try this one.. :)

[juanjesuschong]

you have a lovley video great and easy recippes

[daniel20greys]

thank you so much for ur reply i will try to look for this recipe i hope i can find it and i will try right AWAY....take good care Miss lila

[daniel20greys]

hello what is the hoisin sauce and sherry i love to make this but this ingredient pls help me

[AsianCookingmadeEasy]

Hoisin sauce is a sweet, thick, barbecue like sauce that can usually be found in the ethnic section of most local US grocery stores. If you can't find it in a regular grocery store, then any oriental grocer will have it. Sherry is a cooking wine which you may have to go to a liquor store to find it. Thank you for wrtiting and watching :)

[Chemicalkinetics]

Just one quick comment. I know many people do not like the idea of artificial food coloring. However, Char Siu looks distinctively attractive in red. Therefore I recommend using natural red coloring. I use paprika pepper powder for red coloring for Char-Siu. Paprika peppers have a very mild taste when compared to other Char-Siu ingredient, so it won't alter the Char-Siu taste. I heard Beet red powder is even better. Just something to think about.

[zeroeclips]

Thanks for the great video I wanna try to make steamed pork buns to day!!!!!

[Chemicalkinetics]

I won't use pork tenderlion. Healthy, but not enough favor. Traditionally, Cantonese use the pork around the shoulder area. I must also say that Sherry is a interesting choice but not unacceptable. Afterall invention is encouraged. However, omitting honey is strange. Char Siu is also known as Honey Char Siu, so I think basting with honey mixture is better than just sugar mixture.

[philipuy]

Hsiao Seng wine is better more aromatic favor, also TAISAN cantonese used sugarwater, CHONGSAN cantonese (HK) used honey or maltose.

[Chemicalkinetics]

Philipuy, I think the full name of Char Siu is 蜜汁叉燒, so got to be honey. There is no such thing called 糖叉燒. There is always some sugar in Char Siu, but sugar does not give unique favor. It is simply sugar. It is the honey which makes it unique.

[philipuy]

yes you are correct, but the Taisan cantonese here in the Philippines used sugar water, i know cause my father in law is from Taisan and a chef here before he passed away. he used sugar water to basted the meat. while my friend from HK used maltose (corn syrup) in his restaurant. yes paprika is a very good coloring agent . thanks for the reply. i loved to cook too.

[Chemicalkinetics]

Hi Philipuy, Actually, my father and his family are from Taisan, but I don't have deep connection to Taisan and I cannot understand Taisan dialect. Maybe you are correct, I cannot verify with my dad since he has passed away.

Hey, let's exchange some idea. I think I almost nail down the "bao" in Char-siu bao but not quiet. They is white, fluffy, and crack open as steamed, but they are drier than the restaurants. Do you suggest cutting down baking powder or increases lard/oil?

[GetDamage]

@Chemicalkinetics I think the lard is what makes doughs soft. I think you're right about that.

[aznkeo12]

i like your saying lol

" Just like that "

[sengsiang]

You did not mention the temperature of the oven

[AsianCookingmadeEasy]

450F :)

[pugmastaflex]

hah im half british and chinese too

good looking food.

[mizzyAt]

This is going to sound stupid, but...what's a broiler?

[AsianCookingmadeEasy]

When I say 'broiler" I am refering to the top element in the oven. I place the meat just below it and turn it on high. It is similar to grilling. And no question is ever stupid - Actually a lot of people had this question b/c in other countries the term broiler refers to different things :)

[mizzyAt]

Thank you for explaining!

[GetDamage]

@AsianCookingmadeEasy Everytime I asked a stupid question, my sifu would kick me in the head . Nowadays, I have good blockings skills, and a whole lot of knowledge. I don't need to ask stupid questions anymore and I learned a lot faster than his other students lol. It's good to ask stupid questions.

[aznkeo12]

lol ur not alone, i dont even know wut dat is either

[richandtreacle]

its what the yanks call a grill

[thecrikster]

I guess you could use paprika if you wanted to get that red colour?

[AsianCookingmadeEasy]

Paprika may give it a bit of a different flavor. Most use red food coloring, but this might be good for a healthy alternative :)

[jakeychan87]

what are you? chinese?

[AsianCookingmadeEasy]

I'm 1/2 Chinese 1/2 English, Irish, German, French and Dutch :)

[jakeychan87]

oh cool. i'm part Chinese too.  your food looks delicious.

[AsianCookingmadeEasy]

Thank you! I really appreciate comments like this :)

[basejumpin1]

why remove the fat

[AsianCookingmadeEasy]

It's just personal taste. I know some people leave it in for flavor. I remove most fat from all of my dishes and they are flavorful and healthier too :)

[3dsmaxmaster]

Have you ever thought about opening up a cooking school?

[TeddyEddydas]

Sorry i know that sherry is a wine ?

what can be a substitute for sherry ?

[AsianCookingmadeEasy]

For this recipe you can substitute the sherry with 3 tbsp of apple cider vinegar mixed with 1 tbsp of water :)

[Drowzoz]

whats a broiler?

Where can i get one?

[AsianCookingmadeEasy]

The broiler is simply the top element inside the oven. Grilling will produce pretty much the same results :)

[Drowzoz]

ohhokay, so your suppose to move the rack as high as it can go w/ in the oven, & set it to broil for 2 minutes?

Is it okay to use Corn oil or other types of oils instead of Peanut oiL?

For your Black pepper Chicken stir fry recipe

is it okay to replace the chicken w/ a type of beef? if not what should i do to to adjust the recipe to make it compatible w/ beef?

Thanks for taking time to help people out & sharing your cooking recipes & techniques w/ us, I appreciate it.

[AsianCookingmadeEasy]

Yes, you move the rack in the oven so that the meat sits right under the top element.

You can use any oil that has a high burning point, meaning that it won't burn at high temperatures. Corn, peanut, and vegetable oils are all high burning oils.

Yes you can use beef in the black pepper chicken recipe :)

[jayangli]

leyla. u are chinese but your father was american. no i dont know. ur pretty. u are happily married i know. but not sure if u want kids. love ur vids

[abadgaem]

This is by far the simplest recipe of char siu / xa xiu I've found, which is a great thing because I'm a poor college student and a guy. I was looking for a way to make banh mi (Vietnamese sandwiches/po' boys/hoagies) and this recipe was exactly what I needed for the BBQ pork filling.

Thank you very much!

[valinn13]

Thank you so much for posting this! Char siu bao (I hope I spelled that correctly) is my favorite dim sum dish. The instructions combined with watching someone going though all the steps are really helpful. I look forward to trying this recipe out very soon.

One question, though: My oven does not have a broiler. Do you have a suggestion to get around that for the roast pork?

[AsianCookingmadeEasy]

You can cook the pork on a grill and baste it as it cooks :)

[msocheat]

i hate u, u make me hungry :)

[uklore]

Does it works if I put in a grill instead of oven?

[AsianCookingmadeEasy]

Yes- this should work fine too :)

[dtm69699]

You are the best. What a great video. Wish you were on Food Network.

[osummuso]

As opposed to food colouring to get the 'red' colour.....

I use Paprika, Chinese Five Spice (sparingly) and drizzle with honey.

You have loads of great recipes I need to try.

[AsianCookingmadeEasy]

That is a great idea! Thanks for posting it :)

[almagedy]

hahahaha....what a fuuny...

tender lion meat?????????

hahaha....i like chinese food tooooooooooo much....thanks for sharing a nice video...i will make it now!

[Gissur37]

I have been searching everywhere in town, but I just can't find anone who sells tender lion meat...Just kidding! Thanks for the recipe. I am going try making this tonight.

[xgiellianex]

i know that this sounds quite silly do i have to add sherry because im going to make Barbecued pork buns for my chool food project and they said we are not allowed to have any kind of wine. can i substitute it with something else?

thank you

[lovelyhairbear]

I'm not sure if sherry has alcohol in it, but i learned from the food cooking network that the alcohol from the wine cooks out.

[loginname2828]

Thank-you I really enjoy it. I also have a passion cooking. I will always try as much as I can to cook rather than going out. Is healthier and you know what's in the food. Char Siu is a very stable in Chinese cooking. Very versatile. You can add it it almost anything...soup noodles, stir-fry, rice rolls, fri-rice, with tofu and vegetables ... I luv it!

Thank-you again!

[egahaila]

Thank you for your generosity in sharing these wonderful Chinese recipes. More power to you

[chefcommons]

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)

[gjaeigjiajeg]

u really will have much more luck using whole pork scotch/necks quartered lengthways. Much more succulent.

[AsianCookingmadeEasy]

Yes, and many people use the pork belly too. I just use the lean pork simply because it's healthier, but either of these other cuts would be good too :)

[ouchyfoot]

I think I'll give this a try using spareribs.

[AsianCookingmadeEasy]

That sounds like a great idea - let me know how it turns out :)

[Doleafol]

Your final product here looks wonderful. I am eager to try out your recipe. One question involves the soy sauce that you used in the video. Is it the light variety or the dark soy sauce? I know there are two kinds (with the light soy being the saltier one). Which brand of soy sauce is the best?

[AsianCookingmadeEasy]

Here I just use the regular (light) soy. I've always used the kikkoman brand :)

[chrispis]

Thanks for the great video! A great tip I did before is cutting the tenderloin into smaller strips, I guess the marinade will pentrate better that way. I always use rice wine instead of the sherry. I also use brown sugar instead of the white equivalent. I also add some ingredients more: a few spoons of liquid honey, two gloves of garlic and ginger to top it off. Yummy!

[AsianCookingmadeEasy]

That sounds wonderful! Thanks for sharing :)

[celso1956]

thanks for the reply and surely try your recipe.. hmmm getting hungry lol

[Louis69]

I will try this it looks good and im gonna go for the red look for some reason the red color makes it look so delicious to me. Also I wonder if mixing some honey with the sugar mixture would be good sounds like a good experiment to try. Thats whats fun about cooking trying all kids of different ways to make one recipe.