Really great tutorial, love it love it!! Exactly what the internet needs - real authentic Chinese dish recipes, legit cooking method, detailed explanation. With a better camera and a little more editing to make it faster in pace, you'd rock to the top on the cooking channel! Jia you!
I just cooked this last night. It was SO GOOD! Thank you so much for taking the time to make this video. I added a chopped cooked beet to the marinade for color and then cooked it on a rotisserie. Other than that I stuck to your instructions exactly.
This video is just mind-blowing! 8:52 is the reason HD cameras were invented! I'm smiling while I should be crying because I don't have a plate of that in front of me right now.
I normally don't comment on youtube, but I just made this and it was just like store bought! I did put it under the broiler for couple minutes each side to give more color. I diced it up and put it in fired rice. Fantastic! Thank you for sharing this video.
Raymond! Really great presentation and recipe. You've got some mad skills breaking down the shoulder. I love anything pork butt and this recipe takes it to level 10. Blessings ChefMike
I have been making your char siu for many years now and I have never said thank you for this marvelous recipe. I am able to make pork buns like the ones I had visiting San Francisco when I was a kid. Also char siu is awesome in tacos or sandwiches. So thank you helping me make my favorite comfort food.
had my first multiple-foodgasm ! im doing something like this today but on my smoker using a rotisserie, hope it turns out as awesome as yours did, Cheers !
Char Siu is absolutely my favorite way to have to pork above all else. I regularly make Char Siu pork steaks a few times per mointh as I just can’t get enough! Thank you for this video, and all of your other ones!!😃😃
Please don't stop teaching us the videos are great your sense humor is great I am going to spend the weekend in the kitchen cooking. There are so many things I would love to u cook here is my short list baked pork buns, lo mein crab Cantonese dumplings of all kinds and my hubby favorite bok choy with anything garlic dead body it don't matter thanks!
Great video! One question, the Char Siu you made in the video looks dark outside. But the Char Siu you showed at the end of the video is bright and more colorful like those you can see from the stores in Chinatown. What makes the difference? I'm always concerned about the cooked meat which looks too good. I wonder if some special ingredients, such as artificial color or other chemicals, were added to make it bright.
+Xinwei Sher Hi Xin, it's because of my video camera. The quality is very low to say the least. Also the distance from the camera as well as lighting. The camera I used was a ten year old JVC camera. No, there were no artificial color as pork is inherently red in color, all I did was add it a little bit of ground bean paste as well as soy sauce which give it that color. Ground bean paste is brownish red in color. Also honey, maltose and the fat from the pork make it glisten.
OMG this recipe is amazing. I followed it to the letter (but used honey instead of maltose and used sherry wine instead of wine you used because i couldn't find it) and the pork turned out perfectly. Even better than the store bought stuff I thought was delicious before. You are amazing and I love your recipes!!! Thank you for sharing
Your recipes are amazing and the instructions are always very clear. At the beginning of this video you mention a dish that you always eat, the name of it sounds like: ¨Sam bou fa¨ and it contains: Char Siu, Soy sauce chicken, duck, egg and a little bit of vegetable. It sounds very good: I tried to look it up here and in Google, but couldn´t find it. Do you have the recipe of this dish? or can you at least tell me a bit more about it? Thanks in advance!
Damn, alot of the ingredientes are really hard to come by here in sweden, like rose wine and glucose. And there are barely any butchers left here, it's just big fucking companies selling only the most popular pieces of meat in small packets
If you can't find all the ingredients but you still can make it with only 2 Pork shoulder thick strips For Marinade: 2 tbsp Lee Kum Kee Spare Rib Sauce, some sugar, chopped shallots., Mei Kuei Lu Chew -- the wine, if really can't find, leave it alone. Before you bake add in 2 tbsp Honey Surely his is the best !! You still can use the limited ingredients to make the yummy Char Siew.
Its soooo worth it. And after the first time or two it actually is pretty easy. There are easier recipes. This looks like a great one though. You can go to china or Chinatown depending on where you live but you will get addicted to this.
Awesome! This video gets an A+ from me. It was so informative, funny, and interesting. I loved the beginning where you explained in detail about the pork parts to use. Your youtube name is very appropriate for the type of video you make. What you do is truly a work of art and there was so much love and patience emitting from your instructions. I really appreciate your knowledge and ability to distill what could be a complicated subject into an enjoyable experience for peeps like me. :)
Thank you so much for all of your cooking shows. They are very easy to follow. Please do. You are the best one I like. You do step by step, talk slowly, giving accurate weight like oz, lb, & temperature. Again thank you so much
I followed your step-by-step recipe to make delicious Char Sui. I only reduced sugar amount and it came out super good BBQ Pork shoulder..! Thank you for sharing, Raymond..!
Decided to make this yesterday, marinated overnight and roasted it today.... I have to say this IS AWESOME!!!!! The glazing part made all the difference. I will never buy char siu again. Thank you for this and all your wonderful videos!!
I just made this yesterday and the char siu tasted AMAZING! Just exactly like the one from the shop (if not better). I've tried so many char siu recipes but the end result were anything but char siu----until I found your channel! Thank you sooo much TheArtOfCooking! I cried when the char siu came out of my oven, and then my boyfriend cried when he tried it (We are living on a remote island where chao mien = ginger-overloaded-stir-fried spaghetti). You are our hero!!!!!
I had an uncle in my family who was an incredible chef. When our family would visit his we always looked forward to his cooking. I can't even tell you all he made for us. His table was always full of many things to eat. And you served things in s small bowls. There were many things to eat on his table. When he died all his knowledge was lost with him. I've been trying to become half the chef he was over the many years of my life. I'm nowhere near his ability. Thanks for sharing your craft.
I love all your dishes and find such a total difference between chefs for this dish. some only use Bean paste Honey and garlic. you use 20 different ingredients and must be great tasting
