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How to Make Our Recipes for Chinese Barbecued Pork and Mapo Tofu

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Hosts Bridget Lancaster and Julia Collin Davison make the ultimate Chinese Barbecued Pork at home. Then, equipment expert Adam Ried reveals his top picks for wire racks and rimmed baking sheets. Finally, test cook Dan Souza makes Julia a recipe for Mapo Tofu.
Get the recipe for Chinese Barbecued Pork: cooks.io/2CxjaaJ
Get the recipe for Mapo Tofu: cooks.io/2HKmYIS
Buy our winning rimmed baking sheet: cooks.io/2Yg6WfN
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.
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Опубликовано:

5 авг 2024

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Комментарии : 149

@mchow2984 5 лет назад

We love everyone at A.T.K.; and you two beautiful ladies are our favorite "M.V.P.'s"! We've REALLY enjoyed this video...thank you for making the instructions so easy to follow. 😘 🇨🇦

@Artliker1234 5 лет назад

I love the man who showed us the pan he looks like such a nice person and happy

@ellengregory8002 5 лет назад

He writes a column for the Boston Globe. Or he used to anyway.

@Synnimyn 5 лет назад

We need to find an alternative to use one plastic zip bags. Yes they are handy. Yes they are cheap. Yes they stay in the landfill for 50yrs or so. Challenge to the kitchen find a replacement that works, is economical, and doesn't end up in the landfill after one use! Pork recipe looks awesome by the way!

@angko-pe 5 лет назад

Yeah, why not just use a bowl?!

@_mokosh_ 5 лет назад

thinking of that I've just ordered pack of 1000 plastic, non biodegradable bags at amazon to marinade each shrimp separately

@tiacho2893 5 лет назад

I use snap lock glass containers for marinading for that reason. The only drawback is that you need more marinade (especially true for thinner liquid marinades) to get full coverage and have to toss the pork more often to get even penetration of marinade rather than simply massaging the still sealed bag. It is simply for convenience, clean up, and food safety; nothing more.

@calebangell77 5 лет назад

Use a fucking bowl idiot

@janepoultney5207 5 лет назад

So you can excavate a Ziploc bag that's been buried in a landfill for 49 years and use it again? Wow, that's what I call recyclable!

@Sbannmarie 3 года назад

Those two ladies have such a fun personalities!

@SonOfFurzehatt 5 лет назад

12:08 "the wire rack fits perfectly in the sheet pan" *tries to jam it in at an angle*

@SomeDudeQC 5 лет назад

😂

@hummuslady 4 года назад

I started watching you about 20 years ago when we lived in Napa Valley, you brought a great appreciation of cooking. I was raised on Flipino and Hungarian food so this tofu dish is amazing. I just want to say that I love the personalities on your show now, everyone brings a touch of wisdom, humor and fun. You guys/girls are the best! Thank you that I can watch for free (don't mind the commercials for the cost). God bless you all.

@jtjang4682 4 года назад

Their levels of snark are DIVINE.

@puchunful 5 лет назад

That tofu looks DIVINE! Gonna be craving that tonight

@jianbinghao8556 3 года назад

and its surprisingly genuine, except its not very usual for Chinese to use food processor to treat the ingredient, we use vegi oils, heat it up and put the flavor stuff in it so it will bring up more combined flavor. But I do appreciate the channel to changed it a little bit to make it easier to fit in a western kitchen.

@brandensoutdoorb-channel8084 2 года назад

Im impressed with her cantonese pronounciation

@johntyy88 4 года назад

I can’t wait to cook the barbecue pork! I’m glad you found a way to do it in the oven instead of a grill or smoker.

@Cinco-da-mayo 2 года назад

Adam is such a hidden Queen!!

@hollym5873 5 лет назад

Love these videos. Everything looked so delicious. Also love the equipment reviews. Thanks

@merryxmaswarisover 5 лет назад

Love to the ladies of America’ Test Kitchen.

@lewsir9551 5 лет назад

Love it!!! I have to try the cha sui recipe and the tofu one!!! I think it's great how you guys adapt the recipes for home cooking

@hannahfouliswills8924 5 лет назад

I went on a Holland America cruise ship and this was on the tv in the cabin and it really inspired me and now I watch it everyday and I also went to a test kitchen lesson i went to loads they were amazing ❤️❤️❣️❣️❣️

@laserfoxultrabeam 5 лет назад

In my opinion for the traditional red coloured fringe on the Char Siu, as well as some flavour, it's worth hunting down some fermented red bean curd

@ellengregory8002 5 лет назад

Yes, you eat with your eyes first, as they say.

@heesingsia4634 5 лет назад

Fantastic effort ladies. You can also pour the rest of the marinade sauce from the bag into the basting sauce to make more of it. Add some cucumber slices with the rice to balance the flavour of the char siew. I'd gladly eat that char siew you lasses made

@tiacho2893 5 лет назад

For anyone interested, I really like Grace Young's recipe for char siu. I am going to try Grace's marinade with this cooking method.

@Cyrribrae 5 лет назад

Interested to know how it goes!

@alphaxanon 5 лет назад

I love Grace Young’s recipe, but it doesn’t end with that classic redness. Strictly Dumpling has a pretty nice looking char siu ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VH0X7cDJIqw.html

@barfman7767 5 лет назад

@@alphaxanon Use red food dye if you want redness, be generous. For reference: that ATK is demoing is roughly a 6-8 pound pork shoulder, in which you want to use at least half a cup. Traditionally done Char Sui is cooked with charcoal (not briquettes) using real charcoal wood, which in reality would give a slight pink.

@johncipriano3627 5 лет назад

I went on line and bought the baking sheet pan and cooling rack. There is such a difference from the Big Store brand name cookware.

@rneustel388 5 лет назад

John Cipriano Where did you find the Libertyware cooling rack with the six feet? Amazon only showed a Livertyware rack with four feet.

@KenS1267 5 лет назад

Unless you live way out in the middle of nowhere the best place to get that sort of thing is a restaurant supply store. You won't pay anything like $15 for a half sheet and the quality is far higher than these name brands.

@anaruthaguirre489 2 года назад

I love your recipes

@flybyairplane3528 Год назад

ATK,,HELLO,,THE BBQ ORK LOOKS GREAT, NEVER RIED THIS MYSELF,,AND DANs feature looks great,,not being a TOFU person , but would try it,,,,,THANKS;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸

@rachelsweets 5 лет назад

This looks amazing ATK 😍😍😍

@MsNurse99 5 лет назад

This recipe is a must for this grilling season

@Mleencihols Год назад

but no grilling is involved..???

@lbchristensen8732 4 года назад

Bbq pork. Looks so good. Thank you

@yulanalow2395 3 года назад

I appreciated how to firm up soft tofu. Will have to try that step the next time I make mapo tofu.

@evgeniapshenichnova4289 3 года назад

@2:20 regarding dark and light soy sauce - the dark one is strictly for colour. Thank you for the nice recipes; I already tried a few and they were great!

@ShimmySham100 3 года назад

We did the bbq pork for Christmas dinner and it was fabulous. I was skeptical about the ketchup but it tuned out fine. The only issue is we didn’t buy a large enough pork shoulder for left overs. We’re thinking of making this meal a Christmas tradition.

@smenjare 5 лет назад

I love Dan knives

@protocolofficer2629 5 лет назад

Ma po tofu is perhaps my favourite Chinese dish (although I love many others). On line, I got a recipe using Lee Kum Kee ingredients which made it a lot simpler (no mixing of spices for instance)! I also used ground pork instead of beef. The result was superb and perfectly spiced, and I mean perfectly. The only problem is that trying the leftovers the next day had most of the spiciness disappearing. Thanks for sharing this wonderful recipe. Cheers, Colin.

@forget3817 5 лет назад

Ma Po Tofu is usually made with pork and with broad bean paste. Dan says soybean, etc. are OK, which I'm sure they are, but why not search out the broad bean kind.

@protocolofficer2629 5 лет назад

This recipe is for north americans and uses ingredients found at local markets. Its not practical to make it with broad bean paste if it’s not found there.

@barfman7767 3 года назад

Spiciness disappears because the heat from cooking releases a lot of the volatile oils from the peppercorns. You may want to add spicy oil to augment your leftovers.

@DonnaBorooah 5 лет назад

These recipes look great and you KNOW that those pans and racks are in my shopping basket online now. I am especially excited about the Mapo recipe but don’t have a microwave! Would low heat in a saucepan for the tofu step and a dry skillet over medium be okay for the peppercorns? Thanks so much🙏

@donaldp7520 5 лет назад

lee kum kee makes a glaze for cha siu, its the best.

@mamabearC879 3 года назад

Thank you.

@sherrydrake9578 5 лет назад

It seems like Bridgett and Julia are having more fun and are more relaxed now that Christopher isn't there any longer. My favorite cooking program. (I don't have anything against Christopher, I'm just saying)

@KevinHullinger 5 лет назад

Can’t wait to make this!!!!!! Your recipes are always spot on. I have a recipe for a ok Chinese pork. I will follow up 👌

@211Shinobu 4 года назад

4 lb pork butt cut into 6 strips; prick each strip 10X with a fork Marinade: 1/2 cup sugar, 1/2 cup soy sauce, 1/4 cup dry sherry (shao xing wine), 6 Tbsp hoisin sauce, 2 Tbsp grated ginger, 2 cloves minced garlic, 1 Tbsp toasted sesame oil, 1 tsp Five spice powder, 1/4 tsp white pepper, whisk and reserve 1/2 cup for glaze. Marinate meat 30 min to 4 hours. Glaze: Take reserved 1/2 cup of marinade and whisk with 1/3 cup honey and 1/4 cup ketchup in a small pot. Simmer on medium heat 5 min until thickened. Cool. Line a half sheet pan with foil. Put rack on top and spray with cooking spray. Pour 1/4 cup water into pan. Put meat on rack and cover with foil. Bake at 300F for 20 minutes, remove foil from meat and bake another 40 min. Broil 7 minutes to dry meat, brush with glaze and broil ~5 minutes, flip meat over, dry under broiler, brush with glaze, broil "a little longer" until caramelized. Let rest at least 10 min before slicing.

@steveskouson9620 5 лет назад

Jack, that "houndstooth" pattern, is really "herringbone." Completely different patterns. steve

@philaphobic 3 года назад

You mean Adam?

@junawallace7315 Год назад

Char siu over juk with ginger and scallion 😋

@ShawneeUnion 5 лет назад

@12:39 for Tofu fans. I know watch times are important but I’d like to see timestamps in the description to help me jump to content faster 🤞

@janepoultney5207 5 лет назад

There are tofu fans? I learned something today😊

@kevincorbin6273 4 года назад

Nice job on the pork ladies

@jefferynordgulen4436 5 лет назад

Never heard of MaPa Dufu with beef, always minced pork

@babyfreezer 5 лет назад

That's true, I usually cook it with pork too. But you can use anything really, I've had friends cook it with vegan meat :D

@dtag30 5 лет назад

I have always done mabotofu with ground pork. I personally think it's the best that way.

@user-fo8px9ex1p 5 лет назад

我是中国人。the real mapo tofu with beef.but Beef is more expensive than pork.

@Gg-rssystG8 5 лет назад

This look sooooooo good.

@potatocorners 5 лет назад

Char Siu yaaas!

@rondamorhaime9452 5 лет назад

Hello!!! I'm wondering what dinnerware you use, is it a restaurant ware and how do we source it. Thank you for many enjoyable years of testing and tastings. We no longer are able, in our small community, to watch your excellent show on PBS. Now I have a subscription and I catch up on both ATK and Cooks Country at my leisure. I also have a library of the wonderful cookbooks written by your great and knowledgeable staff. P.S. I love the new format.

@iblessyou.forextrablessing7597 Год назад

I am excited char siew

@dadafan5921 4 года назад

Dan's nakiri is: Mac Knife JU-65 Japanese Series Vegetable Cleaver, 6-1/2-Inch, 6.5 Inch, Silver Kitchen

@greatboniwanker 5 лет назад

Here's hoping someone in the test kitchen is working on a restaurant style *Coconut Shrimp*!

@JavierFernandez01 5 лет назад

So good.

@hellaramen 5 лет назад

please do a stock video on traditional ramen styles like shio and shoyu

@hellaramen 5 лет назад

bonus idea: pressure cook the stock and explaining the tech/how to convert cooking times based on volume/weight

@gmanlipripper 5 лет назад

you guys should do some jaccard experimenting I think that could be fun and interesting. maybe jaccard vs the fork poke, different blade styles what it does to different cuts of meat. just a thought

@Mleencihols Год назад

Could you use country ribs for the pork? Ribs are already sliced.

@meltz911 5 лет назад

Maybe someday you can show us how to make the best City Chicken (veal lol) is made?

@jimmurphy5709 3 года назад

What brand are and where did Dan get his knives? I NEED THEM!

@gmanlipripper 5 лет назад

how do you all clean out the spice grinder. I have the same one and it hard to clean out spices like Szechuan pepper corns?

@xoxo-wr4su 5 лет назад

gmanlipripper. Grind raw rice in the grinder. The rice will collect any herbs and spices. Then dump it out and wipe it down.

@gmanlipripper 5 лет назад

@@xoxo-wr4su nice didn't think of rice.tried stale bread one time that kinda works. not really haha. thanks. be safe.

@tiacho2893 5 лет назад

@@xoxo-wr4su I use stale bread. It is not stale to the point of going to bread powder but I find that the small amount of remaining moisture reduces the amount of fine powder.

@tomgates316 5 лет назад

Went Alton Brown route and got grinder with removable steel grinder cup to use separately from coffee grinder. Can use bread and rice options for quick clean out. Or remove and sink or dish wash.

@bobby_greene 5 лет назад

Given current trends, how long will it be before we see cast iron baking sheets?

@MisterMister5893 3 года назад

Good thing is they can double as riot shields.

@quint7394 3 года назад

i go 2 days on my pork, so good

@legendaryrat 4 года назад

One thing they didn't mention with Boston Butts, there's often times a small gland in the fat on one side of the butt. You can see it in the part of the video where she's trimming off the fat. ALWAYS take that gland out. It'll turn your whole roast bitter if you don't.

@wnose 3 года назад

Huh!!! Is it that little brown thing at the lower right edge of the meat @ 1:36? Thank you, I would not have spotted it.

@stefanwenk 5 лет назад

That Pork looked DELICIOUS!! 😋.. Nothing like some SWEET CHAR ON SOME Fatty Pork!! I LOVE using a Brown Sugar/Cayenne/Garlic Dry rub!!

@wesk7346 5 лет назад

It looks good!!! Just being pedantic: chaxiu (chashao; 叉烧) is related/similar to Turkish shish kabab -- skewered roast. Also, you don't need a giant, commercial grade rotisserie oven. Maybe do an equipment comparison between all the countertop rotisserie ovens and see which one is best for family servings?

@Animaniafreak 5 лет назад

How's charshui related to shish kebab?

@LuckyDragon289 5 лет назад

One thing missed from the ma po tofu recipe: roasting the peppercorns (either dry or lightly fried in oil, which you can use to cook with after), adds a really nice smokey element to the dish!

@coralinealgae 5 лет назад

15:27 Here he explains that he did toast the peppercorns. He did it in the microwave. Never heard of that. I do it on the stove in a dry pan. I'll have to give the microwave a shot to see how it compares.

@thomasbernecky2078 3 года назад

the Pig Candy!

@digtizedmoon1814 5 лет назад

This is just for me cuz I wanna remember the time of the mapo tofu thing. ignore this comment 😂 12:48

@pattilundgren7627 4 года назад

Your comment is helpful for me, too. 😊

@travissimpson7061 2 года назад

With the cooked tofu, wouldn't the stovetop work as well?

@mi2092 5 лет назад

Oh my I feel so lazy. I buy those sauces in jars 😅

@protocolofficer2629 5 лет назад

mi2092 Lee kum kee is fantastic!

@infallibleblue 4 года назад

It’s ok as long as you have nom nom’

@roderickfemm8799 5 лет назад

I really don't like thickening sauces with cornstarch, it seems a cheat to save time, it makes the sauce artificially glossy, and clouds the flavor.

@brandonharry4403 5 лет назад

Oh no ketchup! Red bean curd!

@daviddimascio2338 5 лет назад

Love A.T. K.! So I hate to be that guy, but @ 10.40, that design is a herringbone pattern, not a houndstooth. Please don’t hate me. 😇🤓😅

@rneustel388 5 лет назад

david dimascio I thought the same. lol

@juansierralonche9864 5 лет назад

I never really knew what houndstooth meant exactly. Thanks to your comment I looked it up and now I know😌

@daviddimascio2338 5 лет назад

@@juansierralonche9864 🤣😃😄

@sherrydrake9578 5 лет назад

You are officially that guy now.

@Mleencihols Год назад

Geez...is that the best you can do?

@semco72057 5 лет назад

I like the barbeque pork, but isn't crazy about the beef and tofu dish since I don't like tofu.

@LindenwoodMusic 3 года назад

So is the cut of pork a butt or a shoulder? Bridget says butt, Julia says shoulder! (I hope it’s shoulder !)

@ladyspearmint 2 года назад

the two names are used interchangably. Some states also say Picnic Roast for the same cut

@blkwheeler32 5 лет назад

Can someone explain what's wrong with a warped baking sheet?

@florencebanuchi2612 4 года назад

Japanese recipes

@m.3591 3 года назад

You two remind me of used car salesmen.

@xsg81 5 лет назад

Mapo tofu without a wok?

@juansierralonche9864 5 лет назад

Yup

@protocolofficer2629 5 лет назад

Very chauvinistic!

@babyfreezer 5 лет назад

I use a pot too, I mean most of the cooking is just a slow simmer like a curry.

@christianhansen3292 5 лет назад

pump up the volume!

@Numero103 5 лет назад

ketchup? that's interesting since it isnt in traditional recipe

@Numero103 5 лет назад

@Jeff, the God of Biscuits but its not traditional since its a western invention

@andychen7390 4 года назад

@Jeff, the God of Biscuits You're right that Asians use ketchup a lot. Ketchup is in many Chinese dishes, particularly sweet and sour dishes. However, SilentNoise is right. There is no ketchup in char siu. The red color comes from red fermented bean curd and usually food coloring or sometimes, red yeast.

@edouardlicn 5 лет назад

这麻婆豆腐感觉做得不怎样……

@613karen 3 года назад

Vegetable sprayed or not, I bet that wire rack is a goner - at least for those of us who don't have scullery maids or lads. But the more I look at that pork, it might be worth it.

@scottsdaledavidson4336 3 года назад

CCP bbq

@Koenigg99 Год назад

What in the name of all that is holy is that mapo tofu recipe??? Why is a blender and a microwave involved? WTF???

@abercrombie4lyfe 2 года назад

I am not sure why Ketchup is used.... Thats not very chinese.

@Mleencihols Год назад

actually ketchup is of Chinese origin..

@dp1643 5 лет назад

Ok...put on your big boy/girl pants!!!! This should be easy for the former than the latter. Make some spicy Korean rice cakes!!! And for a more savory version do the royal version which is not spicy....READY SET GO!!!

@BlueHen123 5 лет назад

Dear American's, please do not think this is authentic Chinese recipes! The MaPo Dofu recipe here is horrible! It's American Chinese food! 谢谢!

@protocolofficer2629 5 лет назад

BlueHen123 Duh, as we live in North America, we use North American ingredients. In China, they use Chinese ingredients. I find that one needs an open mind when using foreign food ingredients and much less chauvinistic! This recipe, no matter if it’s traditional ingredients or not, tastes as close as we can to the original.

@BlueHen123 5 лет назад

@@protocolofficer2629 Not just the ingredients, but also the cooking method is so inauthentic. There is no need to microwave soft tofu! It's rubbish!

@ellengregory8002 5 лет назад

Dear BlueHen. We know it's not authentic Chinese. We don't care.

@protocolofficer2629 5 лет назад

Right on. We don’t give a tinker’s damn what primitive cooking methods are used in China! Just because a food originated in a certain place does not mean that the cooking method cannot be improved upon!