Chinese BBQ Pork Recipe – Char Siu | Chinese Recipe

Chinese BBQ Pork Recipe – Char Siu | Chinese Recipe

hey everyone welcome to Pai’s Kitchen
today I am finally making a much requested recipe Chinese BBQ pork or
char siu, now even though this is a Chinese recipe it’s available all over
Asia including Thailand it’s actually pretty straightforward to make at home
but growing up I never thought about making it myself because it’s so
available you can go and buy it just about anywhere but making it at home is
always better right so this pork is actually very versatile
you can put on rice on noodles you can stuff it in a bun today I’m just gonna
show you the pork itself in the future I’ll show you what other dishes you can
turn this pork into let’s get started so you might have noticed that Chinese
barbecue pork typically has a red tint to it sometimes it’s really rarely give
it in Thailand in that case it’s probably food coloring but sometimes
it’s just subtle red and in that case it might be something more natural like
what I am using and that is red bean curd so this is fermented bean curd and
the red color comes from a specific kind of fungus that they used to ferment it
it’s got a salty flavor but also rich umami flavor to it it comes in a glass
jar like this and I also have a couple other recipes that use it if you
wonder “okay…if I get this what else am I going to do with it?” I have other ideas I
will link to them in the description below let’s just add this and some of
the juice and I’m just gonna mash it yes looks very appetizing right now just
wait the rest of the ingredients go in so I’ve got some hoisin sauce hmm it’s
like Chinese barbecue sauce it’s sweet it’s rich thick some soy sauce and I am
using a Japanese soy sauce for this just because it’s a little darker more
intense than Thai soy sauce of course you should use Chinese soy sauce if you
have it I just don’t happen to have it what else do I have I’ve got some
Chinese cooking wine which is optional you don’t have to add it but if you have
it a little bit of sesame oil optional but I do like that flavour
some honey so char siu is supposed to be sort of salty sweet the sweet note is
quite prominent a couple of dry spices this is the most important part Chinese
five-spice powder now you can buy this or I also have a recipe of how you can
make it at home as well it’s just a mixture of different spices really easy
this is the key flavour right here so do not leave that out and I’m just gonna
add some white pepper just for a little heat and that’s it! Oh, garlic almost
forgot garlic so I’m just gonna grate my garlic you can use garlic powder too if
you want. Don’t grate your fingers! and with a mini whisk we are going to mix it
all together and that is it that’s the marinade really straightforward right?
Now the other important ingredient is the pork so for this recipe I am using
pork shoulder now when you see char siu at like a Chinese barbecue place it’s
usually very long and you can try to find pork shoulder that long but I’m not
making very much so I just get a shorter piece of pork shoulder roast and then I
cut it with the grain into thin strips like this and you get shorter strips but
that’s okay it’s more manageable, pork shoulder is a flavorful fatty cut if you
want something leaner you can go with tenderloin or pork loin but it’s also
gonna be less flavorful and drier so the choice is yours. And if you end up with
like little end pieces that are not nice pieces like you’re cooking it at home
don’t worry about it right and this needs one whole day like this needs 24
hours, this is not something you want to rush, trust me I have rushed it, it is not
worth it. make sure everybody is nice and coated
and that’s it you come back to it and we roast it and it’s done! So we’ve been
standing here for 24 hours patiently waiting for our pork to finish
marinating, didn’t even shower or change and here we are the pork is ready to go
so you want to put it on a roasting rack line the bottom with foil please or
you’re gonna have a heck of a time cleaning it, and on a rack so the whole
piece gets nicely roasted, now before I put it in the oven I’m going to make a
glaze so I just got here some honey, to the honey I’m gonna add
just a little bit of that red juice from the red bean curd just so I can get a
little extra color on it as I glaze it over the pork. Some people like to use
the leftover marinade from the pork as part of the glaze which you can do but
if you’re gonna do that just heat the leftover marinate in the microwave until
it’s boiling to cook off the raw pork juices in there before you use it as
the glaze, alright? Okay so the oven is heated now at 400 degrees because Adam
doesn’t have convection oven but if you have a convection oven you can do it at
375 degrees and it’s first gonna go in for 15 minutes. So it’s been in the oven
for about 15 minutes and it’s not done yet but we’re gonna put the glaze on so
that it would be shiny and beautiful and well caramelized because honey will
caramelize a lot better than no honey on the pork
so just ooh a nice glaze on top don’t worry about the bottom side so I’m gonna
put this back in and I’m gonna bring it out now every five to seven minutes to
reglaze. I’m gonna let this glaze dry and then come back and glaze it again
hopefully we’ll get to 3 layers of glaze on basically until the pork is
done to prevent the smoke alarm from going off I’m going to put a little bit
of water underneath so that the drippage does not burn and smoke you can do
this from the very beginning as well I just forgot look how glorious these pieces of pork
look so these have had three glazes and they have rested and you definitely want
to rest it at least 10 minutes I would even do 15 before you slice into it the
bigger the piece of meat the longer it needs to rest before you slice it okay
so now the reveal moment of truth right here on the end piece is the best ah and
look how juicy it still is oh yes and thinner pieces than what I just did
would be more traditional can’t wait mmm the smell of that five-spice that is so
iconic of chess you and I just love seeing how juicy this is because a lot
of times when you buy Shasu it’s very dry like that’s like the biggest thing
that happens a lot juicy flavorful sweet and salty just exactly what you
would want in is chaste you and if you have like a barbecue grill get some nice
smoky like real smoky char on it it’ll be even more authentic I’m just doing a
home indoor oven version of it so as you can see it is so easy really
straightforward so I really hope you give this a try the recipe as the waste
will be on when you make it I want to see a photo so tag me on
instagram @hotthaikitchen or on twitter or facebook and if you haven’t
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the description box below and I will see you next time for your next
this adventure

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100 thoughts on “Chinese BBQ Pork Recipe – Char Siu | Chinese Recipe

  1. Has anyone noticed the subtitles char siu was translated as chess you, shasu, chaste you. Did i miss seeingchase you?hahaha

  2. Can i use other meat? as im a muslim but mixed chinese n my family loves chinese food. What meat cut aside from pork can we use?

  3. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  4. that meat looks like 155 dg…is that ok? i am going to sous vide @ 129dg for 4 hrs…aiming to oven finish @ 158 dg….

  5. Thanks a million; this is definitely one of my favorite dishes, plus Mongolian Beef, and Pot-stickers/Egg-rolls.

  6. Omg. I fell in love with this recipe. I love char siu. Love it with when thrown in with fried rice. Beautiful work! Thanks for this recipe. It tasted so much better than store bought.


  7. I love char siu curry with egg fried rice. After the pub i use to order it from the local takeaway. But yours looks way juicier. Xxx

  8. The long pork is not actually one long piece of meat. The bigger piece of pork is cut into two but not all the way, maybe leaving one inch at one end, then it is pulled apart and that how it becomes long.

  9. I have been watching your show along with Marion’s show ,but have decided to purchase your cooking book over Marion’s as I really love your recipes so much more. My husband and I have been to Thailand 12 times and love the food,but we are not keen on fish sauce . I love the fact that you don’t use fish sauce in everything . Can I ask please what substitute can be used for fish sauce please? I pray that you will answer as I have bought and seasoned a wok and today bought your cookbook from Amazon,. I really do love your ingredients so much more than Marion’s kitchen and I also love your explanations.
    Thank you so much for sharing your cooking knowledge from Thailand.Louise Brisbane Australia 🇦🇺

  10. Pai, as a last step I reccomend glazing the meat one last time. Then set the oven to broil and place the tray on the top rack for an extra minute or two. This will give the meat a crispiness and deepen both the flavor and texture. Love your videos.

  11. 4 more cloves of garlic, 1/4 as much Chinese 5 spice, tablespoon of fish sauce (Red Boat). Just roast it without the rack, the rack just makes the underside wet, and they're a huge pain to wash. Turn at the halfway point.

  12. I just love you, watching you was so much fun. I was just about to fall asleep when I clicked this on and now I'm wide awake and starving half to death, I'm heading for the kitchen. I could eat a frozen dog. Thanks for a wonderful recipe, I'm going to try it. God bless you Soooooo Big 💕 🌿

  13. This looks better than the recipe I have that uses food coloring, but everything else the same.mine used a water pan as well but I'm gonna give it a try !

  14. So are you supposed to preheat the oven or just put it in then set it, also noticed it was placed on top rack, then when taken out to glaze put back on the bottom,

  15. Thank you so much for sharing this recipe. I don’t use my oven to grill meat as I fear it will make my kitchen oily. You put water onto the tray. Does it work to reduce the oil? Will the char siew still taste good? Because I do not want to steam my char siew.

  16. After seeing your interview on Video Influencers I had to check out your channel. The photos of the food look great. Especially your BBQ Pork photo. WOW! Can I actually make that?!?! I have never had that style of BBQ pork moist. It has always been dry. I can't wait to try it. And I will totally tag you when I post my Instagram photo.

  17. Pork belly pronounces "samgyeobsal" in Korean.

    Koreans eat samgyeopsal on a day when there is a lot of fine dust.

    Because korean believe samgyeopsal helps remove fine dust.

    The saying that samgyeopsal helps remove fine dust is a myth, but it is not true.

    But it's very delicious and it goes well with soju(korean famous liquor).

  18. I think she got my recipe hahaha not really I use real molasses and brown sugar that's the only difference I don't use honey

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