Make this from scratch— it tastes better than the store bought powder | Char siu chinese BBQ pork
CHINESE BBQ PORK⤵️
Recipe:
@madewithlau
— some adjustments
Serves: 5-6
2.5-3 lb pork shoulder/ pork butt/ pork belly
MARINADE
4 TBSP brown sugar
1 TBSP garlic salt
1 tsp five spice
2 TBSP oyster sauce
2 TBSP soy sauce
1 TBSP hoisin sauce
2 TBSP red wine
1 TBSP shaoxing wine
2 TBSP honey
2 tsp water
1/4 tsp red food coloring (optional)
HONEY MIXTURE
4 TBSP honey + 4 tsp water
1. My pork belly is about 1.5 - 2 inches thick and I have 2 slabs of this. Poke a bunch of holes all over your pork, front and back
2. Combine all of your ingredients listed under MARINADE. Mix well and then pour this all over your pork. (My pork is placed in a ziplock bag). Marinate over night.
3. Once it’s he next day and you are ready to cook, bring your pork down to room temp by letting it sit out for 30-60 minutes.
4. Now that your pork is at room temp, place onto a roasting rack and fill the bottom of your roasting rack up with water. Brush HONEY MIXTURE all over your pork and bake at 425F for 50 minutes, broil for 10 minutes (middle rack)
The breakdown of how to cook your pork:
- bake 425F for 15 minutes
- Brush HONEY MIXTURE all over, flip
- Bake again at 425F for 15 minutes
- Brush HONEY MIXTURE all over, flip
- Bake again at 425F for 10 minutes.
- Brush HONEY MIXTURE all over, flip
- Broil (on low) for 10 mins
- Total: 40 mins bake, 10 mins broil
6. Remove from heat, allow to cool and then thinly slice. I served mine with rice as one meal and then egg noodle soup as another meal.
Chinese BBQ Pork Recipe - Char Siu | Chinese Recipe
Chinese BBQ pork is loved the world over, and it's not hard to make at home! With some key ingredients and a couple of technique, it might even be better than buying, actually, it probably will be :)
Once done, you can slice and have it with rice, noodles, use it in a sandwich or a steamed bun. Or just have it straight up!
Other Recipes That Use Red Bean Curd:
Thai Sukiyaki (Suki Nam):
Yen Ta Fo Pink Noodle Soup:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
HOW TO MAKE AUTHENTIC & TASTY CHAR SIU SAUCE
Char siu sauce is very versatile and can be used to marinate meats for BBQ, as a complimenting sauce to make other recipes or even as a dipping sauce.
Some may queried the authencity of this recipe as in traditional recipes, maltose syrup, hoisin sauce and red beancurd are sometimes used. However, these ingredients are not easily available in many European countries, especially if you do not live close to a chinese supermarket. Of course, you can still order them online but you will pay for the heavy delivery charges for one or two items ordered.
The question here is: by substituting these ingredients with easy obtainable ones, is the authencity of this 'char siu' sauce lacking or does it taste just as good? I hope that you will give this recipe a try to find out before making any quick assumptions.
Ingredients:
1 Tbsp Honey
1 Tbsp Shaoxing wine
1 Tbsp Light soy sauce
1/2 Tbsp Oyster sauce
1/2 tsp Dark soy sauce
1/2 tsp Five spice powder
1/4 tsp White pepper
4 1/2 Tbsps Sugar
Notes: ln colder climate countries, the honey is quite thick and l do not want to water down the sauce, therefore it is easier to dissolve the sugar with a gentle heat. l use the microwave for quickness (30 secs-1min depending on watts) or you can do this on the stove top. This will gives the char siu sauce a better consistency if you are marinating or basting meats with it. *This step may not be required if you live in a warm climate country.
#charsiusauce #chinesecharsiu #shorts #sauce
Thank you for watching ????. lf you have enjoyed this video, l hope you can give it a ???? and subscribe to my channel for more recipes...
OR, FOLLOW ME ON INSTAGRAM:
Music by Audionautix.com
How to Make Chinese Barbecued Pork
Bridget shows Julia how to make savory, meaty Chinese Barbecued Pork.
Get the recipe for Chinese Barbecued Pork:
Buy our winning rimmed baking sheet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
The Perfect Char Siu (Chinese BBQ Pork)
Delicious Chinese BBQ Pork!! Charsiu Recipe | How to Make Char Siu
Cantonese Char Siu BBQ pork! This recipe is so easy, just marinate, and roast the pork in the oven and thats its! Hope you guys try it out :)
???? WRITTEN RECIPE:
LETS BE FRIENDS!
Instagram:
Tiktok:
More recipes: Soyandpepper.net
---------
Ingredients for the recipe
3-4 lb pork butt (aka pork shoulder, boston butt)
¼ cup hoisin sauce
¼ cup honey
¼ cup Chinese Shaoxing wine*
1/4 cup soy sauce
1 Tbs Dark Soy sauce
2 tbsp oyster sauce
3 Tbs brown sugar
1 tsp Chinese 5-spice powder
3 garlic cloves, crushed
1 tbsp beetroot powder (sub with 2 pieces red fermented beancurd + 1 tsp of the sauce)
Glaze for basting
1/4 cup reserved marinade
3 Tbs honey
Cooking times
400F - glaze, flip and glaze the other side everytime you take it out
20 mins + 20 mins + 10minutes +10 mims + 5 minutes on broil setting
Link to ingredients (Please note that these ingredients are way cheaper if you buy from your local asian grocer!)
Hoisin sauce [
Shao Xing wine [
Dark soy sauce [
oyster sauce [
5 spice powder [
Red Fermented Bean Curd [
----------
Music by
Happy For You by Smith The Mister
[
Smith The Mister
[
Free Download / Stream:
[
Music promoted by Audio Library
[
California by Yamill [