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MELT IN YOUR MOUTH Char Siu Recipe! (Chinese BBQ Pork 叉烧) EASIEST Way to Make Chinese BBQ!

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ok, I know this recipe calls for a lot of ingredients but it's a very very simple recipe! In the video I'll teach you how to cook char siu from home and you'll love it.
Ingredients:
1 tsp Salt
1/2 tsp Chinese five spice: amzn.to/1GY8WJx
1 tbsp Sugar
1 piece red fermented tofu: amzn.to/201CrD8
1 tbsp red fermented tofu juice
3-4 cloves of minced garlic
1 tbsp oyster sauce: amzn.to/1MdDQ23
1 tbsp Chinese cooking wine/dry sherry: amzn.to/1POsjOw
2 tbsp dark soy sauce: amzn.to/1PMrZhW
1 tsp paprika
1 tsp sesame oil: amzn.to/1MNd1lL
2 tsp molasses
2 tbsp warm water
1 tbsp honey
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Опубликовано:

6 сен 2024

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Комментарии : 643

@kemsaigon1980 4 года назад

Mike. if you care to know, we make Vietnamese Banh Mi with this Char Siu, top with the reduced marinated sauce and julienned scallion. You will not regret. (oh don't forget to drizzle Sriracha too)

@objectivealchemy 2 года назад

I've followed StrictlyDumpling for years - have never been suggested this channel, and I look up Asian/Chinese cooking constantly, never-ever seen these videos come up in the search - and I searched the exact recipes in your titles. And then...finally - there you were the other day. This channel deserves more recognition for sure. I LOVE IT! YOU COOK HOW I LIKE.

@janetmonroe1126 4 года назад

From giving all of the ingredients, and suggestions on the cuts of meat, to putting the marinade together, it all seems quick and easy to make. I appreciate your getting straight to the point.

@lasiter9904 4 года назад

Hi Mikey, my daughter 16, and son 14 love watching your channel. My son asked me to make for him the hot oil and he's hooked on it.

@CookWithMikey 4 года назад

awesome!

@sarahgraves6759 4 года назад

Chinese hot oil in its various forms and Sichuan peppercorns are addictive. The first time I tried Sichuan peppercorns was like the first time I tried Indian food. (OMG there's these many spices and flavors? I have so much to learn!) My next step is to make a Texas chili with hot peppers and Sichuan peppercorns. Just to see how it turns out. EXPERIMENT! HAVE FUN!

@ednaramirez1914 4 года назад

@dereklush9399 3 года назад

Go broncos

@wkpower 4 года назад

Even easier is to get char siu sauce in the jar. I use Lee Kum Kee Char Siu Sauce all the time now. Used to make the sauce myself but the jarred ones saves time, money (if you don't already have the ingredients) and tastes super good. You can also leave out a lot a few of the ingredients like molasses, fermented tofu, minced garlic. I've never used them and it tastes amazing and way better than Chinese restaurants IMO. Just made it again last month in the middle of quarantine. Ridiculously easy.

@fugwa 4 года назад

Just LKK char siu sauce is a little weak in flavor, have to add extra hoisin, 5 spice, little dark soy, your opinion?

@user-pg2ik3ry7d 8 месяцев назад

I discovered this recipe a few years ago on a search for something that tastes like my local market char siu and this has become my GO TO. Different variations of fermented tofu give a difference in flavor, but with red yeast tastes the most like a market version. I marinate for 48 hours and its so deeply flavorful. I'm so glad I found this, this channel is so underrated. My mom even loves this recipe and she's a stickler. First Chinese dish I've ever taught HER 😂 bottom line is this makes me feel like a kid again and will forever be in my repertoire.

@ivanamon7191 4 года назад

My mother made this for me all the time when i was a kid.

@xcd87 4 года назад

iam amazed you're still alivee.

@beckyann9339 4 года назад

Your mom sounds like a super awesome mom! 😊

@ivanamon7191 4 года назад

@@beckyann9339 Besides beating me with her rolling pin she really is.

@Lleifr 4 года назад

Lucky man

@jadee5171 4 года назад

@@xcd87 dude whats wrong with you

@tiffanysmith8343 4 года назад

I love fermented tofu - I grew up eating it with rice with my adventurous father. Thanks to him, I've been introduced to that and many other unique foods!

@Dr.Mrs.TheMonarch 4 года назад

I had this yesterday with rice. I wanted to eat the leftovers with ramen. sadly there were no leftovers. Great recipe. Thank you for sharing.

@VannieEats 4 года назад

8:38 😋 The char siu looks so good! My mouth is watering. You cook so well Mikey! Now time to put some of the char siu into won ton noodle soup and fried rice, yum!!!

@CookingwithYarda 4 года назад

Mine too, it looks so delicious !!

@muhammadryder9648 3 года назад

instablaster...

@iole96792 4 года назад

No fat, no flavor!!! So yummy... In Hawaii we make Kau Yuk, red braised pork belly and it's got the skin and big chunks of fat .... omg so good.

@JohnHausser 4 года назад

Hey Mikey! Could you make a fried tofu recipe ? I’m not vegetarian but I’m looking for a tasty tofu recipe Cheers from Dubai

@Chris-br3lv 3 года назад

This is the greatest cooking channel on RU-vid!!!

@lilly_koii 4 года назад

omg yes...we just got a bunch of pork shoulder. looks like this will be a mother's day gift to my mom, she's been missing cha siu!

@sheilaathay2034 4 года назад

Thank you for the video! I used to make this bbq all the time when I lived in Washington. We had those wonderful Asian supermarkets to keep my shelves and fridge stocked with every ingredient under the sun! Oh I miss that so much! Your videos really take me home. Thank you thank you!😍

@clean04si 4 года назад

worked at a crazy good chinese takeout restaurant growing up. they made the best char siu pork. id eat it over white rice all the time. the savory, sweet combo with smokey bbq, is whats needed. Now its time to cook!!

@justineoldersong0923 4 года назад

The only words that I can utter is 'CHAR SIU!! ' Love you Mr. Mikey! 💕 Thanks again for the recipe!

@reneedavis5092 4 года назад

It took me weeks to get all the ingredients but, it was worth it! Great recipe! Turned out awesome! I’m slowing going through and making all your amazing recipes. Keep it up Mikey! 🥰

@victor-jm7ck 4 года назад

When I make char siu I like to let it marinade for atleast 2 days. The first day the salt extracts a lot of water from the meat. The second day it reabsorbs all the juice.

@shirleyc5490 4 года назад

I live near chinatown but because of COVID i havent went out to buy any char sui but after using your recipe i dont even need to go out and buy it. Taste so good. Next i will try your crispy pork belly.

@anaalfaro9673 4 года назад

"Moonlighting as an apprentice" this made me laugh so hard it sounds like a good plot for an op mc in a modern novel

@Null_Experis 4 года назад

If you want to make some truly amazing char siu, cook it sous vide in the marinade first, then finish it on a gas or charcoal grill while you apply the glaze. You have never has char siu that is so tender and juicy.

@hychiu1610 4 года назад

I was just thinking about sous viding it and throwing it in the broiler, good to hear someone has already tried it.

@brentgalye2936 4 года назад

Mike, the best I have ever had, beats out the local Chinese market by a long shot. Shoulder with a nice amount of fat isn't exactly easy to find here in the Vancouver area so my first batch wasn't the greatest, switched on the second batch to a leaner cut of belly and WOW! I tweaked the recipe a bit though, doubled up on the red fermented tofo and also added a cube of spicy fermented tofo. For the marinade I use a food saver vac system. Put everything in a canister, pull a vac and it is done in 1/4 of the time. Still leave it overnight though.

@ramzibadr7660 4 года назад

i absolutely adore these types of vids keep it up, lots of love from lebanon 🇱🇧

@mollymiller1125 4 года назад

Mike Chen I went to my Chinese grocery store yesterday and stocked up on your list as well as things I have seen you eat! I’m so excited to get cooking!!!

@Y0utub3me 4 года назад

Learning so much about the culinary aspects of my own culture, foods I've been eating since I was a child and didn't know anything about other than the delicious taste 😋 love this series!

@adsrentals 4 года назад

Pork butt is shoulder roast, if you don't feel comfortable to trimming the bone you can find it boneless, want to cheat...boneless Country Ribs are a great substitute. Cut into large cubes to create "burnt ends" where every edge has the caramelizing sides, love this cut.

@CorneytoChannel 3 года назад

I love Char Siu!!!...Thanks for sharing this awesome recipe...

@garnettspontini1011 4 года назад

Just did all my prep and have pork Marinating in the refrigerator right now my mouth is watering but I shall have to wait until tomorrow. So excited!

@rcsutter 4 года назад

I've got a lot of pork butt in the freezer, I know what I'm doing with some of it. This right here. Thanks Mikey!

@Somesortofpanda 4 года назад

The red tofu is really good in beef stew also. Heat up some oil add two cubes of the red tofu then brown your beef in it. It smells funky at first but gives your stew such a deep rich flavor later once it's been stewed down.

@karminiparsan4440 4 года назад

Mikey...I put the pork to marinate today. The fermented tofu is not available in Trinidad but I had everything else. The problem is that the dark soy was extremely dark..also our local molasses. So I guess I will have to reduce the amt next time. I also used belly and spareribs..smells amazing👍👍thank you..

@Yolpecharalim 4 года назад

When he said it is really good, he didn't lie. I always ask for Char Siu when I go to places like China Town. The thing is it is so good that you don't get tired of eating it lol. However, please eat responsibly.

@grandcru701 3 года назад

Unbelievable cooking teacher. Thank you.

@jenlovesgreen 4 года назад

I see Mikey and Pork and I'm slamming the thumb up before the ad even finishes. 🤤🤤🤤 I'm already salivating

@petermaddin5611 4 года назад

BBQ Pork Chow Mein. A huge fan. BBQ pork, lots of veggies (Inc water chestnuts, young corn, bamboo shoots, Bok Choy, mung bean sprouts, broccoli, cauliflower etc. ) and some crispy noodles.

@bruceroberts2407 4 года назад

My mouth wants to have a party; and Char Siu pork is invited!!

@vivianmmcclure3855 3 года назад

I’ve made egg rolls with the left over pork.... and it was a family favorite!

@MJ-dr1tf 4 года назад

I made this twice. Once roasted in oven and once grilled. It was so delicious! I’m going to make it for the third time and this time with deboned chicken thigh

@dwighthouse5790 4 года назад

I love your recipe. I love Chinese, Thai and Japan foods with the way they use balance their ingredients.

@chiachang4527 4 года назад

Please let me know what is the temperature to set the oven for cooking the pork

@thomaswong1536 4 года назад

Chia Chang it’s in the video.

@kAcHaNcHiniFy90 4 года назад

Thank you for the recipe! And it was awesome! Wondering if there are any other recipe where I could use the red fermented tofu?

@kendo2377 4 года назад

In Houston's Little Saigon there used to a hole-in-the-wall place with five tables. All they made was steamed rice, char siu and bbq duck. Had to get there early because by 2pm they were sold out of everything. Really miss that place.

@aroundtheworld1692 4 года назад

If you want a good char Siu go to malaysia. I've been around the world and malaysia has the best. Their sauce is amazing and not dry and the meat is like crunchy or char a little outside but juicy in your mouth with the juice from the meat and from the sauce. The meat is half fat and half meat and thinly slice. Once you bite it, you want more.

@whatsaguygottado2669 2 года назад

Yo Mikey - you got this video thing down. Good lighting, audio, excellent writing, good overall videography, etc AND you don't over do it with your humor... So yah winner winner Chicken dinner. Keep the recipes coming.

@JimmySal1 4 года назад

A lot of ingredients? All I'm missing is the red tofu. EZ. This is getting done this week as soon as the pork butt defrosts. Thanks for the vid! The algo showed me your crispy pork belly recipe the other day and it helped me fill in some blanks and I subbed right then.

@texasrose2315 4 года назад

Use pork belly, better than pork butt. Kind regards.

@kc4531 4 года назад

James Salerno Hi, ... Yeah.. this is definitely delicious-looking.. and, healthy because of the 'good ingredients,' (Right?) ...🙂 Thanks Mike.

@texasrose2315 4 года назад

@@kc4531 I make mine with pork belly, it is heaven. Everyone whom has tried it loves it. It is worth every calorie! Lol kind regards.

@heatherrowles2580 4 года назад

I make mine with pork shoulder......its easy to buy pre-boned here in Australia and heaps less expensive than either pork butt (called pork scotch here) or belly........

@billygoatgruff4384 4 года назад

It adds nothing but colour. I have used red food colouring. Works just fine.

@nicischmidt7572 4 года назад

Pork Butt is the upper part of the shoulder, not from the animal's rump. The actual rump is called leg or ham.

@markheller197 4 года назад

You are correct sir!(used to teach meat fab)

@kathjacquier6635 3 года назад

I love your cooking,it’s sooooo tasty, I felt I was sharing every bite that you ate. Definitely must try this. Thank you for sharing.

@drhelenloney1426 4 года назад

I love how there is a bag of Nishiki sitting in the background of all of these videos from your Kitchen. You should do a rice talk at some point, I really miss Nishiki rice. In the UK it is exotic and expensive (more expensive).

@Nyu0005 4 года назад

This is the first time I see red tofu used to turn the char siu slightly red. In the past, I recalled we use some kind of pork or chicken blood which eventually switched to synthetic red food coloring for obvious reasons.

@Reneurock 4 года назад

I use a bit of Chinese red yeast rice 紅麴米, not salty.

@Ed-324_D 3 года назад

salivating now...unfortunately i have no oven...also don’t know if some of the ingredients are available here in japan...but i’m always craving for that “pork asado” - that’s the term we called that.....ummmmm,so yummy!

@ellesmith5228 4 года назад

I made this recently. Really yum. Not very red in color so next time I might add some natural food dye but not essential. It tasted great so that’s the main thing. Thanks for the recipe. 👍

@hv2268 4 года назад

I just discovered you. Awesome video. You deserve way more than 100k subs

@sophiehsiah5508 4 года назад

Hi Mikey! Didn't know you're such a good cook. My recipe is about the same as yours. However, I don't use molasses but I use maltose. I think the red bean curd gives a very distinctive aroma to the char siew. Pork belly without the skin is good too.

@jeanueuh8228 4 года назад

The char siu at my chinese restraunt has a wonderful smoke ring and IT IS BOMB smokey char siu is the best

@katrinagarcia7822 4 года назад

Haha you are absolutely right! I'm half chinese and we always have that exact okiam (fermented bean curd) brand in our fridge. We love our okiam koy! I dont know any other use of it until now! I'll be making your char siu soonest! I'm excited!

@loveispatient0808 4 года назад

What’s the other half?

@irena-talita 4 года назад

I love 💕 love 💕 love this recipe Mikey ..It looks so tender and delicious and not hard to make at all ...I am loving all the Chinese dishes you are cooking ❤️thank you for sharing ..x

@cindybecker7827 3 года назад

I’m in a small town with very few authentic Cantonese restaurants. So I tried your BBQ pork recipe. It turned out well. The meat (pork shoulder) was more tender than store bought ca shou.

@senababadag7027 4 года назад

I just love to watch you eat and enjoy yourself specially when you start shaking your head coz you love it so much

@rajsingha1099 3 года назад

Making some now, using Chinese Red yeast though. I like the colour.

@tatkinsful 4 года назад

You made my mouth water so much !!!!

@Charismafire 4 года назад

I make this for Christmas. I serve with red hot candy cinnamon spiced apple sauce made with melted red hot candy. I use country boneless pork ribs. Not to lean, but definitely not as fat as shoulder. All the red is awesome on Christmas. Adding ridiculously garlicky greens and roasted red taters next time for color contrast and variety........, But, will anyone eat anything but the meat and apple sauce? Thousands of variations of this recipe. Not sharing mine, but it does involve Lee Kum Kee brand char siu marinade if that helps. I like this better than any American BBQ, and that is one hell of a bold claim. If you haven't had this treat..... "Where have you been all YOUR life"!!!!! Thanks and peace.

@Wireless_Gadgets 4 года назад

Excellent to see you did a new video on Chinese BBQ pork / Char Siu. I loved your 2016 video and love to see your passion for Char Siu!

@karminiparsan4440 4 года назад

I'm sold Mikey...I love both pork belly and shoulder so definitely making this very soon👍👍

@GetSomJay 4 года назад

This it in literally making my mouth water! 🤍✨😋🤤

@blaza247 4 года назад

Thanks for sharing Mikey, I can't wait to try this, looks amazing!! 👍😁

@kchasehenson57 4 года назад

I love your videos. You enjoy food and makes me hungry LOL I have a Boston Butt in my fridge and I'm going to cut the whole thing up and cook it like that. I can't wait. Thank you so much. I'm sure my family will love it just as much as any other way I have cooked one before. 💜👍😎

@Passionforfoodrecipes 4 года назад

Awesome Mikey, I love that *sweet crust!*

@veenshawkat5894 4 года назад

I keep watching you while you speak I never skip it 😻 fantastic recipe

@shontehanna2759 4 года назад

so cool, this came out while I was bingeing your other videos

@sallyrose4044 4 года назад

how did you read my mind?!??!? I just got some meat to make this at home today what is this version like VS using the ready-made marinade/powder to make char siu?

@beccagatlin571 3 года назад

I love all your channels! Your amazing!!

@CC-mu7yi 3 года назад

love char siu!

@connies_slice_of_life 4 года назад

i'm so happy that i already have everything at home except the molasses! this looks amazing 😍 can't wait to make it after the next time i can go to the grocery store!

@TheSmokey1523 4 года назад

Connie's Slice-of-Life may you can maple syrup instead

@rcsutter 4 года назад

@@TheSmokey1523 good advice. I've also found that brown sugar is a decent substitute for molasses. Just put it in the microwave for 30 seconds with a tiny amount of water and it will cook down to the right consistency.

@1portico 4 года назад

THAT was GREAT! Keeper recipe. I over ate, could not stop. Thank you.

@laurenhill2291 4 года назад

Thank you for your cooking videos! As someone that is moving from a larger city with good food options to a little town with 2 restaurants (none are ethnic in any way), I need to learn how to make good Chinese food at home. I know what we know as Chinese food is American (or Canadian) versions of dishes. Do you have a good egg roll recipe with bean sprouts is a plus, and one for Chicken balls and breaded shrimp? I cannot wait to make this Char Siu and turn it into a BBQ pork steam bun!

@jameswong8583 4 года назад

Hi Mikey, just realized that you left off the pork on you list of ingredients.. LOL

@kellyyang-lor459 4 года назад

I never knew Mikey have this many channels. but still enjoy all of his channels 🙂

@pooiyian 4 года назад

Omg yesterday I just posted on your Siew Yuk video in fb asking you to make Char Siew and here it is today! My dream come true! I really want to ask you... what is the one cuisine you can’t live without? For me it’s Sichuan food: the hotpot, the dry hotpot (mala Xiang guo), anything Sichuan!!!!

@carlakinstley9255 4 года назад

Mmm love these videos ! Wondered wut to do with Chinese 5 spice . I wrote down so many of the items mikey mentioned on the must haves from the Chinese market . Now I Need more recipes 🐷

@michaeloneal9518 3 года назад

looks good

@colonelk3870 4 года назад

Going to make this for supper one night. Sounds yummy.

@1ro1ro1ro 3 года назад

Whenever I see him cooking I think to myself: Oh, Jackie Chan cooks! 🤣 I like it that you are giving us a genuine recipe. Just saw another recipe and you could tell that the recipe they mention is not even what they use! Thanks Mike!

@katherinemooney4396 3 года назад

That looks sooooooo good! Even Porky Pig would be proud! Can’t wait to make it!

@elainedickinson7521 4 года назад

I was thinking what to do with my shoulder pork and there you are coming up with char siu. For sure, I will cook this. Cheers.

@vilmafranqui7394 3 года назад

Thank you so much for this recipe Mickey Chen. It came out so, so good. Better than take out . Love watching you. Next I'm making your recipe for Chinese burger. Looks so yummy. Thank you again. It was out of this world.

@virginiapreston4735 4 года назад

Making me drool!

@bibizeeboohoo741 4 года назад

Yummy 😋 Mikey. Thanks 👋 for sharing.👌

@SailorSam41 4 года назад

Making this tomorrow Mike. Stomach is already growling. Thank you!

@idiot675 4 года назад

If you have a shellfish allergy, you can use mushroom (vegetarian) oyster sauce as an alternative to regular oyster sauce. Most people I know won't try certain things if they know oyster sauce is in it. Also, my girlfriend has a shellfish sensitivity, and it's all over but the crying after eating anything with oyster sauce. I've completely switched over to mushroom oyster sauce with my cooking. It's not as rich, but it serves the purpose. Just wanted to post this for anyone not familiar with an alternative.

@shirleyc5490 4 года назад

can you show us how to make char siu bun ..i.e. the sauce for the roast pork bun. your char siu recipe is so good i want to use it to make roast pork bun

@jhash9554 4 года назад

Thank you for always listing your ingredients!

@teukieangelica 4 года назад

Must have more Chinese recipes. Making this today!!

@MsBebegurl0212 4 года назад

Guess I am making a run to Jasons Asian Market next time I need to grocery shop. I have none of the specialty spices or sauces but they will make an amazing addition to my spice cabinet. ❤❤❤❤

@hallobre 4 года назад

I once substituted the honey with maple syrup because I was out of honey. It wasn’t noticeable and no one complained 👌🏼

@thandapapa6858 4 года назад

Mike you are the best

@stephlovesblue 4 года назад

living in a Chinese household I have everything needed except measuring spoons o.O

@ohnosmoarlulcatz 4 года назад

You probably do have it and you just don't know. You can use the metal shallow spoons for teaspoons and the deeper ceramic spoons for tablespoons.

@estellefreya 4 года назад

living in a Chinese household teaches you to just use your instincts when you're cooking 😂😂😂 I usually just wing it when it comes to measurements ('Is this enough? Nah, probably need some more.') and it turns out, at the very least, edible 😂😂😂 play with the quantities of the sauces and find the perfect ratio according to your tastes! 😋😋😋

@kangthao5121 4 года назад

Measuring spoons? Measuring cups? What are they?

@timotiusgunawan845 4 года назад

Living in a Chinese household, any kind of spoon will always exist to be used as a punishment tool. It always make an appearance when someone is being naughty. It is always kept hidden by both parents and children. Lastly, it does not matter how many times children hide it, you will see another one even though it may look different, but your memories will still remember what it is used for.

@janlockhart2846 4 года назад

🤣...lmao

@KeithDoesThings 4 года назад

Is this recipe any different from your last Char Siu recipe?

@ohnosmoarlulcatz 4 года назад

Lower cooking temperatures I believe, so it won't be as dry/burnt.

@merossi1 4 года назад

Love your videos and share them with JB Folse from Louisiana Cajun Recipes....who does recipes from Cajun country .....and like you, tells the viewers why you do stuff and how it changes the taste.

@ginlongcar5139 3 года назад

Hi once again. Also, in your video, you started with Chinese Five Spice and no mention of Salt added to the Marinade. But in your Recipe, 1 tsp. Salt is included. Kindly clarify these. Thanks.