Chinese BBQ Experiment, AKA Char Siu!

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If you love Chinese food you know Char Siu which is an iconic pork that is so good you can find in every amazing Chinese Restaurant. The best part is that we can now make this at home using sous vide which to me makes it easy to do.
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#BBQ #SousVide #CharSiu

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Опубликовано:

13 янв 2021

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Комментарии : 976

@izpauli 3 года назад

Angel lost weight, that's becaus of the the trimming after being dry aged.

@marwan4358 3 года назад

Hahaha 😂

@Mark-tj8ef 3 года назад

AHAHAHAHAHHAA

@VoRago28 3 года назад

Jajajajajajajaja 🤣

@goxxa 3 года назад

yeah he got dry aged after he deep fried wagyu

@chesterthemlester9989 3 года назад

Dry aged meth. Jk

@biglez3805 3 года назад

I love how Gugas voice gets higher and higher when he lists the ingredients.

@raisaapriliani2717 3 года назад

ikr

@TheSlavChef 3 года назад

He is just excited!

@RexshaTheOneAndOnly 3 года назад

Cause this is legitimate ASMR

@KansasCityDude2023 3 года назад

If he got to like 20 ingredients, he would go full on Mariah Carey

@biglez3805 3 года назад

@@KansasCityDude2023 only dogs will be able to hear him at that point

@Qub3rs 3 года назад

As a foodie, I respect the man for experimenting with food. As an asian, I repect the man for having a rice cooker.

@HereComesThePaine 3 года назад

Guy's gotta have the best of all worlds (countries) to have that authenticity ;)

@faizalnurajiz5490 3 года назад

The guy cooks lots of Mexican food, and a lot of Mexican food use rice, just logical decision

@Felipe-kg8cc 3 года назад

@@faizalnurajiz5490 he can also make rice in pans, thats how its done here in brazil and guga is from here so...

@faizalnurajiz5490 3 года назад

@@Felipe-kg8cc cooking rice...in pans? You realise how much of a heresy that sentence is?

@DeathBYDesign666 3 года назад

This wasn't much of an experiment honestly. I thought one of the points of cooking sous vide was so you can marinate while you cook the meat. Not surprised that there was no difference.

@b.r.fowler785 3 года назад

I thought Angel was being dry aged in green veggies after messing up Guga’s cast iron skillet. 😂

@omkar2894 3 года назад

Guga restored the cast iron pan hence angel lived or else he would be dry ageing lol😂. Hopefully he does something dumb again so that we can see the dry ageing process😁

@aboodnajar 3 года назад

That's him after the trimming

@georgeamesfort3408 3 года назад

More like in onions, Angel hates them

@kevinsantos5050 3 года назад

Nah dry aging would be too good for him He should eat on camera the Vegemite dry age steak 😈

@timjones9206 3 года назад

B.R. Fowler or cooking some of his Wagu. Lol

@GhostedGamer 3 года назад

meanwhile his nephew is still dry aging... the one in this video is just a fake

@OHOE1 3 года назад

👀

@oleehuuoli9932 3 года назад

Prerecorded

@TheSlavChef 3 года назад

hahahahah, dry aged Angel in cheese!

@lechatbotte. 3 года назад

Lol roflmbo

@voidlight0472 3 года назад

Who says that he isn't dryaging the fake and this is the real one?

@ttl02 3 года назад

char siew will taste even better if its roasted longer as u will get the charred and crispy bits

@acommenter4914 3 года назад

Perfect like number.

@reisshep 3 года назад

This channel is literally perfect for eating along the video, format wise. I always eat when watching these videos and the ~10 minutes is basically what my meal lasts, 10/10.

@coreydsousa 3 года назад

Guga, you’re the best! I was just searching for sous vide char siu last night. Not only have I learned so much from your videos, but you seem like an awesome human being. Thank you and cheers! You are also a machine! It feels like you release several videos a day.

@NarutoGeek411 3 года назад

For anyone reading the description for the sauce amounts, use 3 teaspoons of 5 spice. I couldn't tell if Guga meant teaspoons or tablespoons since there's a typo for the abbreviations, and the 5 spice has overpowered the rest of the ingredients. Luckily I tasted before using it, so all I have to do is retry.

@lazycookrecipes 3 года назад

Traditionally the red colour of the char siu comes from red yeast rice 😋

@Zetsuke4 3 года назад

good info

@leeroderick 3 года назад

But Guga says red food coloring "...is how they achieve that nice red color we always look for on Chinese BBQ Pork" and he has 1.33M subscribers so he must be right. Right?

@waffle2446 3 года назад

@@leeroderick Typically in the takeaways that is what they do, it's simply not worth the time to do it the traditional way.

@sd.2528 3 года назад

I thought it was from sappan wood chips soaked in water?

@lazycookrecipes 3 года назад

@Lee Roderick Those are what you normally find in the takeaways. Char siu is a typical Cantonese roast meat and the natural red colouring comes from soaking red yeast rice in the marinade as well as the caramelisation of the maltose glaze. Pork shoulder butt traditionally is the part we use to make char siu. However, I highly recommend making char siu with skinless pork belly at home. It is incredibly juicy and tender.

@lukewilsontv 3 года назад

Currently missing “welcomebackto souvide everything guys!”

@theflyingspud 3 года назад

As a Chinese, I would say the pork is missing the charred finishing. You should try searing it over the BBQ pit via indirect heat to give it a smoky and little bit of bite to the outside.

@Gongolongo 3 года назад

Indirect heat doesn't sear though. If you're high enough temp to sear, you don't get the smokey flavor. I've done this with a normal smoker for 8 hours and had much better results.

@Alias. 3 года назад

Best smells: 3. flowers 2. candles 1. the juices from the bag

@gabriella2902 3 года назад

Candles? You sir got a weird preference.

@cjlikescheerios6242 3 года назад

Nut

@Yatsu00x 3 года назад

@ericvun5216 3 года назад

Im a Malaysian Chinese and this is a new way to cook charsiu. But the way I do it, I marinate it with the red sauce, and slow roast it. Glazing it with honey 2 times each side. The caramelised honey with the pork fat will give you the “glass” effect and it tastes amazing, guga should definitely try it out. That 玻璃叉烧, which simply translates to “glass charsiu”. My favourite.

@pastasoo 3 года назад

agreed, this is the best version of char siu

@DEGREES-ce1yu 2 года назад

Anyone have a video recipe to the style described in this comment?

@allenchu3969 3 года назад

Fun episode. Love that you are experimenting with different kind of food. Keep it coming.

@bardowardo 3 года назад

Looks INCREDIBLE! Thank you Guga 🙏!!!

@andrewcaraway1349 3 года назад

I wish I had the energy to put this much into cooking. Looks fantastic.

@someguysomeone3543 3 года назад

1:26 that legitmately looked really cool.

@lesterthemolester1501 3 года назад

It looked like a reverse volcano from that angle

@4x4lowgear 3 года назад

Enjoyed yet another awesome video. Finally pulled the trigger on a Sous Vide setup. Arrives today, and I can't wait for my first cook! Going to start with a nice Ribeye. Once the skills are perfected, going for the A5 Wagyu.

@Mordecai9052 3 года назад

You two make a lot of great videos, thank you!

@stump1112 3 года назад

Guga: I know it doesn’t look that good right now but watch this Guga: puts angel in the oven

@michaeldistortedrosen7245 3 года назад

15 seconds in and that looks beautiful.

@TheSlavChef 3 года назад

15 seconds into this and im hungry again.

@clcetteaaaa 3 года назад

Love you vids man, can’t wait to try this tonight. Love from Scotland brother!

@kimberlyscott3562 3 года назад

LOVE your channel! Would love to see a video showing the sous vide gun in real time. We purchased one, but cannot seem to get the crust you do. Would love to see your whole process on multiple types of steaks :) Thanks for all you do! You've changed the way we cook forever!

@mrfunkybassist 3 года назад

"I promise you.. Cheers everybody!"

@GusChiggins69 3 года назад

ive never craved this in my life but it looks good

@simonsays5094 3 года назад

I’m impressed you bought the fermented bean curd and used it, it has an extremely potent flavor and smell that easily turns people off from it if they aren’t familiar with the culture or have a very open mind. But I also think it’s delicious as an ingredient and I’m glad you used it

@leahl9661 3 года назад

I really enjoy your content!!! Thank you!!

@OrenNoah 3 года назад

Two questions: What size pork shoulder roast goes with one batch of the marinade recipe? What was the time and temperature of the oven searing process?

@uns4intedx 3 года назад

Guga: Smells like the real dill

@joshhy1945 3 года назад

I love this channel!!! I just started watching and I already got like 6 hours on this channel 😌

@TripptheGOAT3 3 года назад

Man you never cease to amaze! Well done.

@jamesfrias465 3 года назад

“See that angel, thats what you’re going to taste like if you leave my skillet out again”

@thaddeustyc 3 года назад

To be fair, two hours is not nearly enough to make a difference for char siu. At least overnight would be ideal, better yet a full day or two.

@ahmedbnnasser 3 года назад

It was sous vide for 24 hours tho

@dixonyamada6969 3 года назад

@@ahmedbnnasser true but I think OP is saying that in order to really test whether the marinade works or not (which seems to be the point of the video), the pork should be marinated for a whole 24h before sous vide. if guga did that and the taste is the same as the non-marinated pork, then we can say that marinating is just a waste of time in this case.

@frederickauer190 3 года назад

@@dixonyamada6969 well there have been numerous content creators who’ve tried different marinades/rubs, proving that they do work to both flavor and occasionally tenderize the product. Guga being one of them as well. While I understand the argument but at the same time he cooked it in the marinade so it had a whole 24 hours to not only marinate, but cook and have the flavors develop. I’m no scientist or food god, but something cooking in the liquid it’s being marinaded in is just going to incorporate more flavor as it cooks

@pubcollize 3 года назад

@@frederickauer190 StaRyu and OP are correct though, the only thing Guga experimented in this video is the dish itself not whether you should marinade it before soovy or not. They were both in marinade juices for 26 hours, one of the bags was in cold marinade for 2 out of 26 of those. 2H marinade is the bare minimum you do for a marinade *if it goes into traditional cooking methods*. There's a claim that in soovy you don't need to pre-marinade because you basically marinade in the bag during the cooking process, this video definitely doesn't show that. Had he marinaded one of them for 24H, pat it dry, then soovy it for 24H, while the second put in the soovy in marinade 24H without pre-marinade - that could be an experiment.

@belo9083 3 года назад

I like these replies. No one’s toxic.

@mingholi5896 3 года назад

guga...finally!!!! i was waiting for this for so long

@jennieahlberg7137 3 года назад

Good as allways keep up the work

@BnW2020 3 года назад

Id love to try! Time and temp for the oven?

@brianstiles1701 3 года назад

You can tell Angel was grounded from Guga's cooking for a while. I'm glad to see he survived the dry aging experiment.

@nukembear2345 3 года назад

Angel swore during a wyagu steak vid, so that's probably why! Dont mess with the guga, or no food for you!

@Celtopia 4 месяца назад

Thank you Guga,.... That looks beyond delicious.

@mataasen2534 3 года назад

Thank you guga i was asking for a pork video😁👍

@albertro88 3 года назад

What temperature did you set the oven and how long did you leave it in there for

@roboslug7582 3 года назад

You should check out the authentic cha siu video from Chinese Cooking Demystified. That's the best stuff I've ever tasted anywhere.

@SMKreitzer1968 3 года назад

That looks tasty, and easy to make, thanks Guga!

@csr11 3 года назад

Thanks, for this Giga I can't wait to try this.

@civictroll 3 года назад

Guys, I seen that end cut off to try it out before you basted it lol. Those ends are always the best.

@THErealDigdog99 3 года назад

Ooooooooooooooooo! Never disappointed when I see the notification

@TheSlavChef 3 года назад

I always get hungry...

@joelzhl 3 года назад

I never thought about using a flamethrower on Char Siu before, but now that you mentioned it, I think it might actually work. The best bit of Char Siu for me is the slightly burnt and crispy end piece. A flamethrower can potentially create more of those crispy end pieces. I might try that next time.

@eliya6281 3 года назад

We love the day after day uploads!!!!

@ggarzagarcia 3 года назад

I think Uncle Roger would love everything except the knife and fork. He's gonna freak out. *Haiyaaaaa!!!*

@pepengpantal1363 3 года назад

uncle roger tries too hard. he's not funny.

@zeal7895 3 года назад

@@pepengpantal1363 humor is subjective

@polecat7377 3 года назад

haiyaa this is not a bao bun. This is a shrink wrapped bao taco. Sous Vide Everything make entirely new invention - Taco Bao.

@Pakiu1306 3 года назад

@@polecat7377 the taco shape freaked me out. I don’t like the shape but maybe that’s how it is done in the West. I don’t know so I won’t judge too hard

@zZeroRequieMm 3 года назад

Nice video Guga! Usually traditional Chinese restaurants will use pork belly for the Cha Siu so I recommend trying to make Cha Siu with it. Also, in Hong Kong, people eat the Cha Siu and rice with a sunny side up egg. It pairs with the Cha Siu and rice perfectly and I recommend you all to try that too!

@M_Jono 3 года назад

never know any cha siu made from belly , maybe the chinese roast belly ?

@zZeroRequieMm 3 года назад

@@M_Jono Maybe it’s a Hong Kong thing, most of the restaurants I go to in Hong Kong uses pork belly as their main ingredient for Cha Siu. It might also be because they also make Chinese Crispy roast pork in the same place so they’ll use the same piece of pork.

@user-fn1nt1su5m 3 года назад

I thought so! the shaped of his looks different lol. I love eatingg the char siu in BBQ Kingdom Restaurant in Sha tin. the best

@grizzlyaddams3606 3 года назад

So crazy. I wad just at the Asian food market the other day. Planning my... Attack on some killer BBQ Pork Bao! I grew up on that stuff and I love it! Thanks fpr the excellent video/recipe! I will definitely be making this this summer.

@jamesdelaura5469 3 года назад

Great video! Very unique! Need some extra sauce to pour over at the end!!

@CookAvecDan 3 года назад

You know that mouth-watering sensation you get when you're grilling a steak on the BBQ? I wonder if vegans get that when they mow the lawn.

@alexgutierrez4932 3 года назад

Lmao 😂

@CookAvecDan 3 года назад

Feel free to go see my cooking channel if you like fancy food 🍽 and wine pairing 🍷❤️ Cheers and stay safe 😘

@TheSlavChef 3 года назад

Nice one :D

@DMalek 3 года назад

🤣🤣🤣🤣🏆

@spudthegreaterusa8386 3 года назад

mmm...i can just taste the chlorophyll now, nothing like a hot humid summer day with the green blood spatter of plant juices hitting your face. The aroma of undigested cellulose particles in the air. Can hardly wait for July.

@hurrican2355 3 года назад

What was the temp and time in the oven to finish cooking it?

@LeighRemedios 3 года назад

The oven said 325-350F. Not sure how long, I put mine in the sous vide yesterday and it does indeed smell good

@Wheres-my-toes-bro 3 года назад

17⁰ for 5 hours.

@taraenid7434 3 года назад

Thanks Guga will give this a try. Impressed you made Bao's. Try that with pork belly !!!

@Evisela Год назад

Char siu also goes great on babyback ribs!! My aunt always makes them that way and it never disappoints ❤️

@Armsbruh 3 года назад

Nuu guga coming from an asian you want to charcoal grill it! You want some char on the meat thats the best part! And we use pork tenderloins

@Zetsuke4 3 года назад

grill? is it white meat

@Zetsuke4 3 года назад

tenderloin

@istvan4704 3 года назад

I’m not Asian but I completely agree with you, you cannot beat a nice charred Asian pork!

@Pakiu1306 3 года назад

@@Zetsuke4 you don’t understand. Don’t you grill pork? Who doesn’t grill pork?

@edwardhau2795 3 года назад

Guga, use red yeast rice powder instead of red colouring agent. Hope it helps

@leeroderick 3 года назад

But Guga says red food coloring "...is how they achieve that nice red color we always look for on Chinese BBQ Pork" and he has 1.33M subscribers so he must be right. Right?

@thaddeustyc 3 года назад

@@leeroderick Hahahaha

@edwardhau2795 3 года назад

@@leeroderick 😉

@U-TubeSurfer45 3 года назад

"Lets DUUUUU IIIIIT" LOL 😅😂🤣

@nicknmm09 3 года назад

Guga this is great I love your steak vids but I love if even more when you branch out.

@sweetambesweet 3 года назад

Why no temperature or how long in the oven?

@gtopnotch6012 3 года назад

You should do a Hawaiian Poke bowl SOUS VIDE version with some of that special GUGA touch

@Aodhan_Raith 3 года назад

Not sure that would work too well since Poke is usually raw.

@gtopnotch6012 3 года назад

@@Aodhan_Raith you are right though. Im sure he can be creative with it

@SongstaForLife 3 года назад

Wonderful. Been working on my own char siu recipe and never considered cooking in sous vide. Would have loved to see you dice up some of the char siu and cook the bao with a pocket of filling to make a Guga char siu bao. This is what every Chinese American kid grows up on.

@robertprichard1171 3 года назад

I made this. Delicious, but more fall apart tender than I was expecting. Loved it!

@diegomedina1287 3 года назад

Day 1 of asking guga to make tajin ribs (Just season them with tajin, they’re amazing)

@GreenTizle 3 года назад

If you dont continue every upload my disappointment will be immeasurable.

@diegomedina1287 3 года назад

@@GreenTizle I will my man

@mehdidamfs3112 3 года назад

Finally , i've been waiting for this episode for ages Lol

@TheSlavChef 3 года назад

Dry ages, or regular ones?! :D

@sim0n991 3 года назад

@@TheSlavChef That's actually funny lol

@TheSlavChef 3 года назад

@@sim0n991 We slavs are known as the best jokers!

@kristoforusranandiasuliset3736 3 года назад

Looks like soon you give the world the ideal of the ultimate experience cooking by sous vide for all types of food like chinese, american, indonesian, japanese food and more. Keep move forward guga. I've also learn so much from you too, about cooking.

@gnock4706 3 года назад

When we needed him most, Guga makes another video. Not all heroes wear capes

@sebasavila5665 3 года назад

guga try beyond or impossible meat and compare it to regulst beef

@elieconstantine 3 года назад

amazing idea

@LilSaske27 3 года назад

I think he already did

@justfine420 3 года назад

He already did

@sebasavila5665 3 года назад

btw he tried some nasty vegan meat beyond and impossible are different from those

@ventus_pl8275 3 года назад

I'm a simple person. I see BBQ I click

@TheSlavChef 3 года назад

Im a simple see, I click BBQ I person.

@hempseed7028 3 года назад

@@TheSlavChef ?

@TheSlavChef 3 года назад

@@hempseed7028 А simple slav joke

@nikolai3820 3 года назад

Do you feel cheated? Oven...

@ventus_pl8275 3 года назад

Not really? The taste is important not how you achieve it. It looked tasty

@leonardobotelho9573 3 года назад

Hey I love the videos, keep it up. But can you make a video of a tour of your kitchen and bbq area. That would be awesome

@rossanocorso7167 3 года назад

hello dear, I'm Ross from Italy, I always follow you and I often find nice ideas for my recipes, but what I find spectacular are the various temperatures you give for the sous vide ... always perfect ... congratulations again .. . keep it up

@dibyopai 3 года назад

6 hours would have made a difference.

@nguyentridung8024 3 года назад

Guga doesn’t upload the rice cooking footage. Bet that he messed up with the rice and is afraid to show it the Asian viewers. 🤔

@mindscrewed9129 3 года назад

Uncle Roger is watching

@Ea-Nasir_Copper_Co 3 года назад

OH MY GOD we missed out on the thrills and chills of RICE COOKING!!!!!!!!

@imranharith8936 3 года назад

Uncle Roger : Hhehe Booiiii!

@dylanzrim3635 3 года назад

CCP punish those who screw up the rice

@inoob26 3 года назад

3:28 "That *Bao* Bun iconic look" Ah yes my favorite bun, Bread Bun

@albertodapena6034 3 года назад

Guga! Love the collab with Cantinflas in this video!

@michael.wr3_845 3 года назад

Angel is acting different.. he’s going through something 🥺

@nathanielho4825 3 года назад

Man threw all the Asian sauces he could think of into the sauce lmao

@NgGavin 3 года назад

Stop it, man Chinese BBQ pork is one of my all time favorite, and I love those dough buns. I am wetting my pants and salivating at the mouth watching this video. Thank you Sir. New subscriber!!

@ToddHowardWithAGun 3 года назад

This is awesome. I'd like to see more videos that use the oven instead of the flamethrower/grill to finish. This is the first recipe I can make in an apartment.

@DangerousOne326 3 года назад

DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀

@TheSlavChef 3 года назад

That would be cheesy...

@jordanmcdonald6334 3 года назад

@@TheSlavChef cheesy comment mate

@TheSlavChef 3 года назад

@@jordanmcdonald6334 Cheese is love, cheese is life, especially for a slav...

@shattucm 3 года назад

If you are going to do something so poor, you need to use a super expensive cut to counterbalance like A5 Wagyu.

@sirvajraputr445 3 года назад

Wow, i am so early.

@valenico8264 3 года назад

Me too

@OHOE1 3 года назад

Me at the Chinese restaurant: can I please get some maw maw

@sirvajraputr445 3 года назад

@@OHOE1 wait you gonna eat mau mau?

@OHOE1 3 года назад

@@sirvajraputr445 👀

@valenico8264 3 года назад

@@OHOE1 why you want to eat mau mau?🤣

@chefjason1983 3 года назад

great video. can you update where to get the searing head for the torch , the link you have listed isnt working

@skippss01 3 года назад

I just bought a sous vide and I've used like 3 of your recipes and they're 🔥🔥🔥🔥

@jpthehistorian 3 года назад

Uncle Roger approves!👍

@RX-500 3 года назад

Do wagyu eye round!

@sagreen80 3 года назад

Hey Guga, big fan of your channel. I'm suggesting an old military troop meal. Like 1910 war era. My grandmother use to make it a lot. It was really good and it was called Sh&t on a Shingle, aka Chipped Beef. Just a suggestion! Keep up the great work and great videos! Your food looks awesome as always!

@kevinkev1530 3 года назад

Looks really good

@borischan5252 3 года назад

hum no one actually cook Char Siu this way.. we just slow roast it with honey. The red comes from the roasting, not the bean pase

@kerosblue5609 3 года назад

to be fair is a souvide channel

@Wazzup1991 3 года назад

I guess different region have different way on how to cook the Char Siu pork.

@Wazzup1991 3 года назад

And honey alone won't make those Char Siu Pork turns red. Roasting with just honey will turn the pork brown.

@ameirfitouri4751 3 года назад

Love ur videos 🥰

@geuleonnalgeujeo 3 года назад

와웅 ㅎㅎ 꼭 따라해볼께요!! 재료 주문했어요 ㅋㅋ

@Neverdyingpride 3 года назад

i was thinking about making this chinese food tnx for the receipt

@IanRobinett 3 года назад

Guga and Angel... I just got around to seeing this, and I have made Char Siu, but being able to marinade it, and sous vide it, is going to be my go to. I'll do that and make some fried rice to go with it, instead of white rice, and be content!

@JP-tr3kp 3 месяца назад

Hey guga good job

@aparioss1072 3 года назад

Amazing. Waiting for Sous vide ice water.

@jamesellsworth9673 3 года назад

I have always wondered how that Chinese style glazed pork was made. THANKS! I will try to steam those Bao Buns in my new Anova Precision Oven.

@sbradleysmith423 3 года назад

Hi Guga! Can you please review the InstaPot Duo Evo Plus in particular the new Sous Vie function? Thanks 😊

@e-bookaloo9736 3 года назад

Where did you get the steamer used for the Bao Buns? Also, since you really use the sous vide circulators a lot, have you had any problems with the Nise Wave?