Learn how to make a Chinese Barbecue Pork (Char Siu) Recipe! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Chinese-Style BBQ Pork!
We have two places within a mile of each other, the one was ran by the parents, the other was their son who disliked them. The sons place uses a sweet and sour sauce for their BBQ ribs, with or without bones, and OMG its is gross. BBQ means BBQ (Barb be que) sauce. I miss the other place that has real BBQ sauce on its ribs, they are different now, more sushi then what it was.
@@latenighter1965 Char siu is the bomb.. its not regular BBq sauce by far.. but its a different flavor and sweet.. the chinese arent of American culture .. i expect regular BBQ ribs at a Smoke house diner etc.. but chinese is far different..
My Char Siu is in the oven - but I can't find your steamed bun recipe, if you should see this before it is done - can I use the dough from your Char Siu Bouzi? Or is it totally different?
This is seriously the best youtube channel. I've made over 20-30 of the recipes here and not a single one has failed me. Just finished one right now actually and it is AWESOME. A real life saver. Thanks Chef!
This is my favorite Chinese food, didn't even realize it was a new video until halfway through. Just discovered Chef John on friday and my wife already hates the way I talk now!
When I was a little girl my dad (rip) used to take us to Chinese food on Sundays and they had a glazed pork that looked exactly like this, and it was sooo delicious. I haven’t tasted it in decades so I’m gonna do my best to recreate this recipe. Thank you!
That moment when you're eating a Chef John recipe for dinner (Peanut Curry Chicken) while watching a Chef John video (Pork Diablo) and you get a notification that he's just uploaded a new video .......
Tip. If you don't want to use red food coloring, the traditional ingredient that give Char Sui its red color is fermented red bean paste. If you can get ahold of it I highly recommend! Gives such a good unami flavor and is a great alternative to dyeing.
As a Chinese I approve this Char Siu. Also try to finely chop ginger and spring onion up, add some fine salt, pour in some hot oil and mix well to serve as a side sauce. Goes perfectly well with rice 😉
I can attest that fat content is key. Since I didn’t plan on making this recipe with the pork I got, it’s too lean to be as enjoyable by it self. So, I plan to add more sauce and wrap in some char siu bao which I imagine is what our ancestors did with the “less desirable” cuts. Also, if you can avoid cutting across the grain (which went against my usual instincts,) it will be nice for the finish product’s cutting.
I am writing this for my niece Claire, 6 yrs old, Chef John, I love your cooking videos. I watch every one, when I hear your voice. Lots of love, Claire.
Im glad you make food dish from Hong Kong :D Thank you! Its pronouced as "char" (like first syllable of charcol) "siu"(see-u, but say it very quickly). Its Cantonese btw.
Chef John! Chef John! You'll be so proud of me. I was a shit cook until I started following your recipes. Did you know, some of your ideas washed off on me???? I had no BBQ sauce last night for chicken. Guess what? I whipped some up with ketchup, vinegar, and honey. I added seasons like smoked paprika, cayenne pepper, garlic and onion, black pepper, and salt, tasting the entire way. I had two people ask me where I bought the sauce and say it was the best they've tasted!!! It's all thanks to you!
THIS IS THE RED MEAT ON A STICK IVE BEEN LOOKING FOR FOR SO LONG. Ate it at a buffet, they closed down, never had it again. Could never figure out what is was called, I just called it red meat on a stick which never yielded anything. YOU ARE MY HERO FOR POSTING THIS CHEF JOHN
Hello Chef John! So glad you make my favourite Cantonese food. Traditionally, the red colour is come from the Red Yeast Rice (紅麴). Just soak some in the soy sauce for an hour and discard the rice, you'll get the natural red colour in the soy sauce.
+Daniel asian is an ethnicity, chinese is a nationality, and asian americans grow up sharing cultures (especially food) because asians from all over tend to populate the same neighborhoods/cities, so idk what ur tryna say i grew up eating more chinese and viet food than thai food lmao
I just finished up making this for Father's Day. Your recipe is simple and your explanation of everything was easy to understand. The pork was a hit in my house, even my picky kids ate it up. Thank you!
Char siu is divine! I was taught to use red bean curd and dark brown sugar in the sauce by my friend from HK who is a fabulous home cook but that might just be her family's take on it. I usually do mine in the oven on a rack and it always turns out well.
Just made this the other night, ketchup and all (I omitted the honey and food coloring and doubled the garlic, because, well, garlic). Marinated pork tenderloin overnight. Cooked at 275 on the Traeger for about 1-1/2 hours, basting a couple times and let it cool an hour before slicing. Came out perfect. PERFECT. Like this-is-possibly-the-most-successful-thing-I've-ever-made perfect.
Funnily enough though i find this the closest to authentic Char Siu on youtube (that i have found in my 20mins searching). Almost every other video i have seen cooks the Char Siu in the oven which means you don't get that beautiful smoke ring which you should see.
I love this idea! If we're going with char siu ('tsaa-siu') sauce instead of red dye, sauce n ketchup, use a red fermented tofu, xiaoxing wine, dark soy sauce, diced garlic, white pepper, sesame oil, five spice, oyster sauce, maltose (honey is 👍). I'm going to try this with spare ribs.
The signature ingredient is actually a special liqueur that has a very unique flavor for the marinade. But the beauty of chef John’s recipe here is using readily available ingredients. Who cares if it’s 100% authentic as long as it tastes good, and that’s the beauty of cooking. I had encountered multiple times of pleasant surprise while trying out different approaches to traditional dishes. To me, that’s progress. To food snobs, that’s “I don’t know shit”. : )
I first watched this video a few years ago in preparation of making Char Siu for my 13 year old granddaughter's birthday. She loved it. At her request I'm making it again. I always get a laugh from Chef John's delivery and I love his recipes.
i have cooked on a BGE, but a BGE.... oh my goodness.. i understand this can be done in an apartment. i will do this without the coloring. this is the best channel.
If you want to omit the red food coloring and make it somewhat more authentic, replace the ketchup with fermented red bean paste. It'll give it that color and funk.
I think you mean fermented red bean curd, as red bean paste is sweet and is not fermented. But I agree - the bean curd is a key ingredient in making char siu authentic.
Any Chinese supermarket will carry it. There is a white fermented bean curd and a red one, so make sure it's the red one that you buy. It usually comes in an opaque ceramic jar, whereas the white bean curd comes in a clear glass jar. It may be labelled as "preserved red bean curd". If in doubt, you can ask as I'm sure there will be someone who can help.
I do this to the pork skirt steak and the other trimmings you get from trimming a full rack of ribs into St. Louis ribs. Been making this for a long time and it's always delicious. I use the red fermented bean curd tho instead of red dye.
Any viewers out there who have an issue with the chef's speaking voice has not been watching very long. I rather enjoy it and has more character than any other cooking channel on youtube.
My Wife was annoyed by the cadence of your voice, which told me I had selected my favorite video chef correctly. You your food and your cadence are awesome. Permanent viewer.
Love watching your recipes combine together all of the wonderful ingredients to create what looks like excellent food. Thank you! One Huge caution, however. If you are going to ever serve a meal to guests- ***Please do not add Red Food Coloring to anything without knowing their allergies!!!! The amount of red dye used would kill me...literally. There are many of us who are highly allergic to red dye. We seem to be a silent group, but that’s because we are too busy reading food ingredients labels for the dreaded blood colored food additives. You would be amazed. Red dye is in seemingly Everything! A secret? Beet juice colors things red without the following “uh-oh” that read dye causes. And it’s not synthetic! Please have pause before adding that Red 40- or your dinner party might add another method of death in the next edition for the game of CLUE. Now, about all of that Cayenne Pepper... Thanks! :)
Seb M. The grill is a Big Green Egg. I think chef John had said before that he doesn't want to get into equipment reviews so he doesn't usually focus on that sort of thing.
If anyone's concerned with the red food coloring being unsafe, 3 tbsp of beetroot juice will do, and will be a very healthy substitute. Also good for caramelization. you're welcome)
Red food coloring should be safe now. Remember when they got rid of the red m & m? Now red coloring should be safe. But who knows Johnson baby powder causes cancer now. So it's a risk you have to take today it's safe, but tomorrow it's not.
Going back through watching videos I haven't seen. Aside from loving the simple ways you go through these recipes that makes me feel likw I could pull them off perfect the first time, I wat h these videos because you neve fail to bring a smile to my face with those ridiculous rhymes and some of the things you say. I don't know why it still surprises me, but it does and I love it! Love your videos!
The technique about "repainting" the pork with the marinade was absolutely a game changer. But what killed me was what red is in china. I laughed so loud I snorted like a pig.
Greetings Chef John from Tasmania (Australia) I went to your site; but could not find this recipe! Has it not been uploaded as yet? When I type in "Chinese barbecue pork" all I get is "Kernel Porker's Barbecued Pork-Stuffed Corn Muffins" Can you let me know when it has been posted! Many thanks Giles Hall
Yes, you're right. Currently, the blog link is actually leading to the full details and ingredient amounts for Chef John's "Perfect Potato Salad" video from June 2nd. :(
