Char siu so (Chinese BBQ pork pastries) recipe
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Char siu so are a dim sum classic, not to be confused with Char siu bao, which are steamed buns. These have the same BBQ pork, but it's encased in flaky, sweet pastry and baked till golden.
17 people made this
IngredientsMakes: 10 pastries
- 150g plain flour
- 2 tablespoons icing sugar
- 125g margarine or lard
- 5 tablespoons water
- 100g cake flour
- 150g BBQ pork, finely diced
- 200g Chinese BBQ sauce (char siu sauce)
- 2 egg yolks, beaten
- 2 tablespoons sesame seeds
MethodPrep:25min ›Cook:25min ›Ready in:50min
- Preheat the oven to 180 C / Gas 4.
- In a bowl, combine plain flour, icing sugar, 55g of the margarine or lard and water. Knead to make a dough. In another bowl, knead the cake flour and remaining margarine or lard to make another dough.
- Wrap the cake flour dough with the plain flour dough and roll out into a 20x40cm sheet. Fold 3 times. Roll into a sausage about 3cm thick, then flatten to make a strip 10x80cm. Cut into 10 squares.
- In a bowl, mix the BBQ pork with the BBQ sauce. Place a tablespoon of filling on each pastry piece, wet the edges with egg yolk and roll up, sealing the ends. Brush each pastry with egg yolk and sprinkle with sesame seeds.
- Bake on greased baking trays 25 minutes or until crisp and golden. Serve hot or warm.
Cake flour is a fine flour that is sometimes called extra fine sponge flour. If you don't have it to hand, you can use 80g of plain flour mixed with 20g of cornflour instead.
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How to Make BBQ Pork Puffs
BBQ pork puffs are a roast pork- and honey-filled puff pastry. Chinese flaky pastry is a dough similar to that used for western croissants and puff pastry.
This dish has long been one of my favorites to order when I’m out for dim sum, partially because I assumed BBQ pork puffs would be difficult to make at home. Not so. If you allow yourself the one shortcut of using prepared puff pastry dough, BBQ pork puffs are really quite easy to put together.
There’s just something about the marriage of puff pastry, sweet roast pork and sesame seeds that works really well. Eat these BBQ pork puffs as soon as they come out of the oven when they’re hot and chewy.
Can you share any expert tips from your experience making BBQ pork puffs? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!
BBQ Pork Puffs Recipe
Makes: 16 | Prep Time: 30 Minutes | Cook Time: 30 Minutes
Adapted From: Apron’s Delight
3/4 pounds of Chinese roast pork (char siu)
1 yellow onion
1/2 tablespoon hoisin sauce
1 tablespoon sugar
3 tablespoons water
2 tablespoons cooking oil
3/4 pounds of prepared puff pastry dough
1/4 cup sesame seeds
1 egg yolk for brushing
1. Dice the roast pork and onion. Set aside.
2. Heat 2 tablespoons of oil in a pan, brown the onion, add the roast pork and stir fry for 2-3 minutes. Add the hoisin sauce, sugar and water and simmer for 4-5 minutes on low heat. The pork should be moist, but not wet. Remove and cool.
3. Roll the puff pastry out to a heavy paper thickness and cut into 16 – 2.5″ by 3.5″ rectangles.
4. Place a tablespoon of the roast pork mixture and roll, pressing the edges flat to form a pillow. Use a fork to press down and close the edges, while poking fork holes on the top of each puff to let out steam while baking.
5. Place the puffs on a baking tray lined with tin foil. Brush the egg yolk on each puff and sprinkle with sesame seeds.
6. Bake at 375 degrees for 20 minutes. Cool and enjoy.
Learn more about BBQ Pork Puffs from these Experts
HOW TO MAKE BAKED CHAR SIU BAO (CHA SIU BAO)
TWO DOUGH-MAKING METHODS
In the recipes below, I explain 2 different methods for making the dough: one version uses tangzhong and the other doesn’t. Tangzhong (湯種) is a Chinese technique of heating flour and water into a paste that is then added to the bread dough. The consistency of tangzhong is similar to a roux. The tangzhong helps give baked breads a softer texture.
I originally developed this recipe with only a tangzhong-based dough, which yielded char siu bao that looked great on the outside and were nice and soft when I bit into them. However, when I cut open the buns, I could see a large cavity inside (see photo below, left). Tangzhong yeasted doughs have a higher moisture content and creates more steam when it bakes. As a result, this type of dough rises higher, which explains why there’s a larger cavity inside the bao.
Because the bao didn’t look perfect visually, I decided to develop another dough recipe that didn’t use tangzhong. It is simpler to make because you omit the step of making tangzhong. Once baked, the bao also looks fuller inside (see photo above, right). Although the char siu bao looked better with this second dough method, the texture of the bread was not as pillowy soft as the tangzhong-based dough. The crumb is chewier.
Since I bake this style of bread all the time, I immediately noticed the difference in texture between both doughs. However, my husband couldn’t tell the difference until he ate the bao side-by-side.
In the recipes below, I have included recipes on how to make both types of dough. Personally, I prefer the tangzhong method, but let me know which you prefer!
TANGZHONG DOUGH METHOD
In a saucepan, whisk 30 grams of Bob’s Red Mill’s Artisan Bread Flour with 115 grams of water. Heat the mixture over medium heat, stirring frequently. Once a paste starts to form, keep stirring until all the runny liquid absorbs into the paste. Transfer the tangzhong to a bowl. Let the tangzhong cool while you prepare the rest of the ingredients for the dough. For microwave directions, see the notes to the tangzhong dough recipe.
ACTIVATE THE YEAST
If you use active dry yeast for this recipe, you need to activate the yeast. Heat 135g whole milk in the microwave on high for 30 seconds. Check the temperature of the milk it should be somewhere around 110ºF to 120ºF. If you don’t have a thermometer, you can test the temperature with your finger. The milk should feel very warm but not scalding hot. If the milk isn’t warm enough yet, microwave the milk again for 5 to 10 seconds until it reaches 110ºF to 120ºF.
If the temperature is within the range, add the sugar and yeast. You don’t want the milk to be too hot because it can kill the activity in the yeast. After about 5 to 8 minutes, the yeast should foam up like you see in the photo above. If the milk still looks flat, it can mean that the yeast is out of date or the milk was too hot.
If you are using instant yeast, you do not need to activate it. In other words, you do not need to stir the yeast with warmed milk. Simply add the instant yeast along with the other ingredients for the dough into the bowl of your stand mixer. That said, I still recommend warming up the milk in the microwave for 15 seconds so that the milk reaches room temperature. Then, start mixing and kneading the dough.
MAKE THE DOUGH
While the tangzhong is cooling and the yeast is activating, gather all the other ingredients for the dough. Because of the amount of liquids and fats in the dough, I highly recommend using a stand mixer. I usually mix the dough on low until there isn’t much loose flour on the edges of the mixing bowl (see photo above). Then, I increase the speed to medium-low and let the mixer work the dough for 8 minutes.
After 8 minutes, turn the dough over a lightly floured surface and knead it a few times. The dough should be smooth and supple. Then, shape the dough into a ball and place it inside a lightly greased bowl. Cover the bowl with plastic or a silicone lid, and let the dough rise for 1 hour in a warm place, until it doubles in size (see photos below). If you are using instant yeast, the dough will not rise as high because the milk wasn’t warmed to 110ºF to 120ºF.
NON-TANGZHONG DOUGH METHOD
For this dough method, you can omit the step of making the tangzhong and start with activating the yeast. You’ll need more milk and yeast for this dough method, but everything else in the dough making process is the same as I described above.
MAKE THE FILLING
The filling consists of mixing diced pieces of Chinese BBQ pork (char siu/cha siu) with a thick sauce for flavor. This is a good recipe for using leftovers you might have from my char siu recipe .
First, mix sugar, oyster sauce, hoisin sauce, soy sauce, sesame oil, paprika, and salt in a small bowl. Then, sauté shallots with garlic in a nonstick pan. Add the sauce to the pan along with some water and simmer for 2 minutes.
Next, you’ll thicken the liquids with a cornstarch slurry so that the sauce can act as a paste to bind the pieces of char siu together. Mix 2 tablespoons of cornstarch and 1/4 cup of water together to create a slurry and pour that into the pan. The cornstarch slurry will start thickening the sauce immediately, so make sure to stir the liquids as you pour the slurry into the pan. Keep stirring for about 2 minutes.
Turn off the heat and mix in the diced char siu. Chill the filling in the refrigerator until you are ready to shape the bao.
MAKE THE BUNS
Before rolling out the dough, I like to divide the filling into 12 pieces (about 40 to 45 grams each) and shape each piece into balls. This makes the bao shaping a lot easier because the filling won’t move around as much.
Line 2 large baking sheets with parchment paper. If you have any baking sheets that are the same size as the ones you have lined with parchment, I recommend stacking them below. Stacking baking sheets of the same size will help keep the bottom of the buns from browning too much. In the photo below, the bao on the left was baked with 2 baking sheets stacked while the bao on the right was baked on a single baking sheet.
Punch down the risen dough and divide it into 2 pieces, about 440g to 450g each. Place one half back into the bowl and cover the bowl. Take the other half and divide it into 6 equal pieces, about 70 to 75 grams each. Take 1 small piece of dough and knead it a few times to get rid of any air bubbles. Then, shape the dough into a ball. I like to gather all the seams on one side of the ball of dough, leaving the other side completely smooth. That smoother side will be outside of the bao. Continue shaping the remaining 5 pieces of dough into balls.
Take a ball of dough with the seam side facing up and the smooth side facing down. Roll out the dough into a circle of about 5 1/4 inches wide. I usually roll out the edges more than the center so that the center of the dough is thicker. See video below for visual reference.
SHAPE THE BAO ON COUNTER (EASIER METHOD)
Take a ball of filling and place it in the center of the rolled out dough. If your fingers get dirty, wipe them off with a towel so that you don’t stain the outside of the bun. Then, take 2 opposite sides of the dough and fold it up, like a taco. Next, take the remaining 2 sides of the dough and fold them up as well. You’ll see that the dough is starting to form an x-shape. Watch the video above for a visual reference.
Transfer the bao to your right hand while you use the crook of your left hand to gather the dough together and start closing up the bao. Then, use your fingers to pinch the dough together and seal up the bao. If you see big folds forming along the side of the bao, use your fingers to pinch the dough together to seal up those folds. Transfer the bao to a parchment-lined baking sheet with the seam side of the bao facing down.
SHAPE THE BAO IN YOUR HAND
Once you have rolled out the dough to about 5 1/4 inches, place the dough on your left hand. Pick up a ball of filling and place it in the center of the dough. If your fingers get dirty, wipe them off with a towel so that they don’t stain the outside of the bao. Using your right hand start gathering up the dough around the filling. I usually use my left thumb to hold the filling in place while I gather up the dough. Once you’ve gathered all the dough, use the crock of your left hand to start closing up the bao. Use your fingers to pinch the dough together to seal the bao. Watch the video above for a visual reference. Transfer the bao to a parchment-lined baking sheet with the seam side of the bao facing down.
LET THE BAO RISE
After you have shaped all the bao, cover them loosely with plastic wrap. If you are making these during the winter, let the bao rise for 90 to 105 minutes, until the bread doubles in size. If you are making these during the summer or inside a warm kitchen, they should be ready to bake in 75 to 90 minutes.
One way to check to see if the bao are ready to bake is to gently press the bao with a finger. It should leave a small indent and the dough shouldn’t spring back immediately. This dough can be a little sticky, so dip your finger in a bit of flour before you perform this test.
BAKE THE BAO
Preheat the oven to 350ºF. Arrange the oven racks to the top third and lower third positions.
Whisk 1 egg with 1 tablespoon of milk for the egg wash. Using a brush, apply a thin layer of egg wash over the buns. You can brush the buns with a single layer of egg wash or give the buns the double egg wash treatment. If you are doing a double egg wash, wait 10 to 15 minutes before applying the second layer of egg wash. The benefit of brushing the buns with 2 layers of egg wash is that you can ensure the entire bun will get an even coating of egg wash. In the photo above, the bun on the left got a single layer of egg wash while the bun on the right got double egg wash. However, the double egg wash can occasionally cause bubbles to form on the surface of the bao (see photo below).
If you’d like to top the char siu bao with sesame seeds for garnish, sprinkle some on top after applying egg wash.
Bake the bao for 20 to 22 minutes, until the tops of the bao are evenly golden brown. You can swap the baking sheets around halfway through baking to ensure even baking. Let the char siu bao cool on the baking sheets for 3 to 5 minutes before transferring them to a cooling rack. They’re best eaten when they’re still a little warm.
Store leftover BBQ pork buns in an airtight container for 2 or 3 days.
CAN I MAKE THE DOUGH AND FILLING AHEAD?
Yes, you can make both the dough and filling a day ahead.
FOR THE DOUGH
Right after you finish kneading the dough, place the dough in a greased bowl and cover it with plastic wrap. Transfer the bowl to the fridge and let it rise overnight. You do not need to let the dough rise before putting it into the fridge. When you are ready to bake, take the dough out of the fridge. You do not need to let the dough reach room temperature before you shape the bao. Otherwise, you may run into the risk of overproofing the dough.
When working with overnight dough, I noticed that the bao were slightly more difficult to shape inside my hands. Because the dough stiffens when chilled, it’s not as easy to wrap the dough around the filling with one hand without making a mess. It is a lot easier if you shape the bao on the counter if you end up chilling the dough overnight.
FOR THE FILLING
Once you mix the char siu with the sauce, transfer the filling into a container and refrigerate the filling overnight. You do not need to let the filling reach room temperature before using it.
CAN I FREEZE CHAR SIU BAO?
Yes, you can freeze baked (not raw) char siu bao. Line large plates or a baking sheet with parchment paper. Then, place the bao on top and freeze them for several hours or overnight, until the exterior of the char siu bao hardens. Then, transfer the baked bao to freezer bags and eat them within several months for optimal flavor.
When you are ready to eat the char siu bao, place the frozen bao on a baking sheet. You do not need to defrost the bao before baking. Bake the char siu bao at 350ºF for 10 to 12 minutes.
One thing to note is that the texture of the bao won’t be as soft when they are reheated. As a matter of fact, the exterior of the bao will be slightly crunchy. I still devoured the reheated bao in quick haste though.
WHY ARE THERE SMALL TEARS AT THE BOTTOM OF THE BUN?
This is a sign that the bao were underproofed during the second rise. This is more of a visual thing, so the buns will taste fine. Next time, let the dough rise for another 15 minutes before baking (assuming your kitchen is about the same temperature).
Char Siu (Chinese BBQ Pork, 叉烧肉)
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine (or dry sherry)
- 1/4 cup hoisin sauce
- 1/4 cup oyster sauce
- 1/4 cup sugar
- 2 tablespoons molasses
- 2 teaspoon garlic , grated
- 1 teaspoon five spice powder
- 3/4 teaspoon salt
- 10 drops red food coloring (Optional)
- 2 tablespoons maltose (or honey)
Prepare the Glaze
Storage & other uses
Did You Make This Recipe? Don't forget the last step! Tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!
The original recipe was published on Jan 25, 2016 and updated by Oct 16, 2019.
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Making baked char siu bao
To make these baked char siu bao, I used Lisa Lin’s recipe, which includes the use of tangzhong. I’ve talked about this method before here and here. But basically, it makes the dough super soft by helping starch absorb extra moisture.
Here are some suggestions for making this version of baked char siu bao:
- As with many of my dough-based projects, I tend to prefer doing overnight rises. Letting the dough sit in the fridge for longer often results in better flavor development. So I’d highly recommend doing the same for the first rising step.
- I made the filling the same day as assembling and baking the bao. I would actually recommend preparing the meat filling the night before, which could potentially help the meat absorb more flavor from the sauce.
- Mine are darker because I baked mine in the oven for longer (
Char siu so (Chinese BBQ pork pastries) recipe - Recipes
After 9 years of research, trials and failures, I have finally succeeded in making charsiu at home. This char siu recipe is, by far, the most frustrating and difficult dish to get right. I started experimenting in 2008 with a recipe from Fatty Cheong whose charsiu is still the gold standard for me. The tender, bouncy and juicy meat melts in your mouth and melds with the crimson lacquer to coat the palate with sweet ecstacy!
It didn’t take me long to realise that this seemingly simple dish of roasted pork is so deceptively difficult to do at home. There are many recipes online and I have tried dozens. Most of them produce hypocritical charsiu that just looks like charsiu but lacked its soul.
Charsiu is typically roasted in a charcoal oven nicknamed “Apollo” by the hawkers due to its resemblance to the space capsules used during the Apollo space missions. It is in this fiery furnace that real charsiu is forged.
Strips of pork are first skewered (“char” 叉) and hung to roast (“siu” 烧). Typically, they would start by sealing the meat in a sizzling hot oven and then finishing it in moderate heat to tenderise the meat. Along the way, the strips of pork will be dunked several times in the sweet marinade until it it develops on that luscious finish.
The problem is that you will not be able to reproduce this charsiu in a home kitchen using the same technique. Here are the problems I faced:
- The meat was dry and tough
- The charsiu had that “porky” stench aka boar taint.
- The glaze tasted too much like hoisin sauce
- It lacked that “charsiu” flavour
- The lacquer was more like a sauce
I have used recipes from the internet, restaurant chefs, recipe books, hawkers and grandmas. I have cooked the charsiu in a sou vide bath, in a wok, in a grill, over apple wood, over charcoal, in a dutch oven, horizontally and even vertically. I have tried iberico pork, brazilian pork, collar, belly, shoulder and jowl. After years of experiments, let me tell you what I think are the most important aspects of making charsiu at home.
- Use the right cut of pork
- Brine it
- Cook the pork in three stages viz steam, roast and glaze.
- Charcoal flavour
I actually gave up on ever writing a charsiu recipe last year. After so many failures, I thought that making a charsiu that was remotely close to Fatty Cheong’s was an impossible task without having to buy an “Apollo”. And since my wife told me in no uncertain terms that she will never consent to having a space capsule at home, I had all but given up hope on ever making a good charsiu.
Then I had two important breakthroughs. First was the serendipitous discovery of “charcoal oil”. This is oil that has been infused with the aroma of charcoal smoke. When I brushed this onto my charsiu, it suddenly took on that “bak kwa” flavour! This ingredient is entirely optional, but if you are a hardcore charsiu fan like myself, the addition of charcoal oil to your charsiu is that moment epiphany you have been seeking! I have included the recipe for charcoal oil in the notes.
The second breakthrough was the discovery of a charsiu recipe from “Cooks Science” which used a technique that I hadn’t tried before. The first time I attempted it, the charsiu came out quite nice but a little dry. After several modifications, the moment of synchronicity finally arrived when the charsiu that I had been chasing emerged from out of the oven.
To make sure that it wasn’t just a fluke, I have since repeated the technique four times, making minor adjustments to the recipe! So, after nine long years, I am happy to present to you Leslie’s Charsiu recipe!
Char Siu sauce recipe
Water 1 litre
Salt 1/4 cup (50g)
Pork 800g – 1kg
Oyster sauce 3 Tbsp
Salted bean paste 2 Tbsp
Soya sauce 1 Tbsp
Rice wine 1 Tbsp
Black soya sauce 1 tsp
Super oren food colouring 1/8 tsp (optional)
Maltose 1/4 cup (optional)
Charcoal oil (optional)
1. Slice pork and soak in brine for 8 hours or overnight.
2. Mix all the ingredients of the marinade together over a water bath to dissolve the sugar. Cool and set aside
3. The next day, rinse off the brine and dry the pork with kitchen paper. Prick it all over with a fork (I used a special instrument for making sio bak ie roasted pork belly) and marinade for at least 1 hr or overnight. Heat the oven to 145°C (fan force). Lay strips of pork on an oiled wire rack which has been laid over a foil lined tray. Add 1/2 cup water, cover with foil and seal tight. Roast for 20 mins. Remove foil and roast for another 25 mins.
4. While the pork is roasting, pour the leftover marinade into a pot and simmer to reduce. Add 1/4 cup maltose and reduce to a glaze.
5. Remove pork from oven, switch to grill mode and raise temperature to 250°C. Glaze the pork on both sides and return to the oven. (The pork should be out of the oven for about 5-10 mins to cool) Grill for 5 mins on each side or until pork develops bits of char at the edges.
6. Finish with charcoal oil. (optional)
7. Leave to rest for 15 mins before slicing.
NOTES: (If your first attempt was not successful, read and study these notes!)
1 Don’t worry too much about the ingredients that go into the marinade. That is actually a secondary issue. I have used marinades that have 15 different ingredients but the charsiu still came out mediocre with the wrong technique. The most essential part of the marinade is the sugar to which is added an ingredient for umami and saltiness like oyster sauce or bean paste. The dark soy sauce is added for colour. So the simplest recipe you can have is sugar, oyster sauce and red colouring. In fact, you can simply buy generic charsiu sauce from off the shelf, apply the cooking method and you will end up with pretty decent charsiu.
2. The cut of meat is important. You can use belly or shoulder but I got the best results from a cut that is known locally as “bu jian tian” (不见天) which literally means “never sees the sky”. It is only available at the local wet market. If you are overseas you can use the collar, belly or jowl. Basically, you want to have a strip of meat with enough fat surrounding it so that it will remain juicy after roasting.
This cut of pork is taken literally from the pig’s armpit area ie the area of the chest just adjacent to the front leg. It is also known as “fei ji rou“飞机肉 or literally “aeroplane meat” because it is flat and resembles a the wings of an aeroplane.
The meat in this area tends to have more marbling and it is surrounded by fats such that it becomes bouncy and juicy when roasted. In the West, this part often gets turned into sausage meat. The Spanish butchers have a special cut known as the “secreto” which is taken from around this area. In our local context, the bu jian tian is valued for its culinary use for charsiu.
There are a few ways to cut bu jian tian for charsiu. I like to simply slice it lengthwise to produce two strips of meat. The width should be 2 inches long, about the length of your index finger. There are a few areas along these strips which have a nice bit of fat between the muscles which is what I would consider the best part of the charsiu! (like the slices in the first photo)
3. Maltose is important if you want the charsiu to develop a proper lacquered look. It is thick and sticky and not very sweet and it is used to create that glassy coating when the charsiu cools down. You can omit it, but the glaze will be more like a sauce which will smear when you slice the charsiu. It will still taste good, but it just doesn’t have have that charsiu character. It is available at stores like Phoon Huat, Yue Hwa, Kwong Cheong Thye and the bigger supermarkets. Honey can be used as a substitute but it doesn’t work as well as maltose.
4. Charcoal oil is the secret for making a charsiu that tastes like those cooked in a charcoal oven without actually having to cook it in a charcoal oven. You really need to try it to believe it. Just a quick brush with charcoal oil and suddenly the charsiu takes on that bak kwa flavour! To make charcoal oil, you simply put a piece of charcoal which has burnt through until it is covered with white ash (it’s still hot) into a pot of neutral oil (I used grapeseed) cover the pot with the lid and leave it for a few hours. Remove the charcoal and strain it and you will get a very versatile oil that you can use to make anything taste like its been cooked over charcoal. Best time to do this is when you have a BBQ. At the end of the BBQ, when the charcoal is cooling down just throw a chunk into some oil and cover it!
5. There are three reasons to brine the pork. First it helps the pork to retain more water. Second, it tenderises it and thirdly, soaking the pork in water helps to remove the boar taint. You can omit this step if you don’t have time.
6. It is important that you remove the charsiu from the oven for a while to let it cool down after the initial 45 min roasting. So take your time to glaze the pork while you wait for the oven to heat up to 250°C. The pork is essentially cooked already and you don’t want to overcook it. The final grilling stage is where the pork develops that glaze and char.
7. Salted bean paste adds umami and flavour to the dish and this is the component which you can alter to give your charsiu a more nuanced flavour. The local salted bean pastes tends to be quite salty and different brands will have different levels of saltiness. This recipe is based on a local salty bean paste. If you are using a less salty version, you may have to add a teaspoon of salt to the marinade or more bean paste. How do you tell? Well, when all the sugar has dissolved in the water bath, taste the sauce. It should taste sweet with enough saltiness so that it doesn’t taste like a dessert. It shouldn’t taste salty at all but very balanced. It should just taste like the sweet sauce that you would add to your peking duck or chee cheong fan.
For a more nuanced flavour, you can use Japanese miso or fermented bean curd. I personally like to use a Taiwanese fermented bean curd with soy beans. It has a sweet alcoholic aroma which gives the charsiu a nice flavour. If you want a natural red colour without the use of food colouring, red yeast rice can be used. Again this will add an interesting dimension of flavour to the charsiu. I don’t like hoisin sauce. I have tried many recipes which call for hoisin but it always comes out too strong. If you like hoisin you can add a bit of it, but not too much or it will just overpower the charsiu.
8. Chinese wine gives it a nice floral aroma and helps to rid the pork of its boar taint. Again, this is a component which you can play around with to give your charsiu a more unique flavour. Hua diao jiu is dependable but you can use other spirits like bai jiu (白酒)or rose wine (玫瑰露酒) which will give the charsiu a aroma like lup cheong, sherry, sake or even XO brandy. You can actually leave it out altogether if you don’t have any handy.
9. I use black soya sauce essentially for its colour. It turns your charsiu sauce into that dark mahogany colour. Different brands of dark soy sauce will produce different colours. Some are more red than others. If you can find one that is red enough, you won’t have to use food colouring.
10. Food colouring is not essential but charsiu that is dark brown without any tinge of red doesn’t look like charsiu. We do eat with our eyes, so if you want to impress, a tinge of red colouring makes a world of difference to the charsiu. The one that the hawkers use is “Super oren” powder which you can buy from the wet market. You can use red yeast rice or red fermented bean curd to substitute.
11. Lots of recipes simply tell you to add the components to the pork strips and marinade. But my advise is to make the sauce first over a water bath. Because your ingredients will not be exactly the same as mine, so by mixing the sauce first, you get to taste and adjust your marinade properly before adding it to the pork. If it is too salty, add more sugar, if not salty enough add a bit more light soy sauce or salt. It should taste like a nice peking duck sauce when it is done. Leave it to cool before adding to the pork.
12. Make sure that you dry the pork properly before you add the sauce. Stalls outside hang the charsiu and baste it a few times to build that layer of lacquer. By hanging the charsiu, excess moisture drips down and the surface gets dry and readily absorbs the next basting of the marinade. We are using a different technique where we only apply a final layer of glaze. So in order to maximise penetration of the marinade, we dry the outside of the pork and prick the surface to get it ready to absorb the marinade. If the surface of the pork is wet, the marinade will not be absorbed easily. I prick the surface and dry it thoroughly with paper towels before adding the marinade. It would be even better if you put it on a rack and allow the surface to dry in the fridge for a few hours. By that time, the water would have evaporated from surface of the pork and when you add the marinade it would absorb it like a sponge.
13. Some of you might baulk at the amount of sugar used. As I mentioned earlier, sugar is the main component of the charsiu recipe. This recipe should yield enough marinade for up to 1.5kg of charsiu. Not all of the marinade will be used. Most of it will be thrown away in the end. But you need enough of it to cover the amount of pork during the marination phase. After reducing it, you are only giving your charsiu one coat of the glaze. The rest is thrown away so you are not actually eating so much sugar. Having said that, this is not a dish for you if you are suffering from diabetes.
14. Oven temperatures will vary so you may have to experiment a few times before you get the texture you want. I use 145°C fan forced mode for roasting. Essentially, you want to keep the temperature of the pork between 72°C and 82°C. At this temperature, the collagen in the pork breaks down and turns to gelatin. If it is too high, the protein fibres will contract and squeeze out the gelatin making your charsiu dry and stringy. If you like your charsiu more tender you can add another 5-15 mins to the roasting time.
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Tamarind and Thyme
I had a block of shortcrust pastry taking up valuable ice cream space in my shoebox sized freezer and I knew I had to use it up somehow. My last visit (actually, I should make that “final visit”) to Oriental City had me walk away with another boxful of the delicious roast meats from China City Express – I always ordered a mixture of char siu, that reddish barbecued pork, and siu yoke, the roasted pork with gorgeously golden brown, crunchy skin. With half a silver takeaway container of char siu on my hands, I knew I had to make these char siu pastries.
The filling was meaty and salty and sweet and the pastry crumbly. Of course, homemade shortcrust would be better but sometimes there’s just no time! And when you decide to make at 10pm, it’s nice to have the shortcut.
Char Siu Pastries
makes about 15
1.5 cups char siu, chopped
1 small onion, chopped
1 tbsp oil
1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp sesame oil
1 tsp cornstarch mixed with 1 tbsp cold water
around 250g ready made shortcrust pastry
1 egg yolk mixed with a little cold water
Heat a frying pan over medium heat and add the oil. Toss in the chopped onion when the oil is hot and fry until translucent and perhaps even a little brown. Add in the chopped char siu and stir together until the char siu is heated through. Add the soy sauce, oyster sauce and sesame oil and stir through. Add sugar to taste – you might like the filling to be a little sweeter. This will also depend on how salty your other sauces are. Finally, add the cornstarch mixture – this will cause all the liquid to thicken and the onion and char siu mixture will start to pull together. Set aside until cool.
Roll out the shortcrust to about 1/8 – 3/16 inch thickness. Cut into rounds a little larger than a mug diameter and fill with approximately 1 tbsp of filling. Fold in half and seal by pleating the edges. I used a curry puff maker that I purchased in Malaysia ages ago – this saved me a lot of time! Or feel free to enclose the filling using any shape you fancy. Lay on a baking tray lined with baking paper and brush the tops with the egg mixture. Sprinkle sesame seeds on top. Bake in an oven preheated to 200 degrees Celsius for about 15-20 minutes or until the tops are golden brown.
Roast Pork Shoulder - Chinese BBQ Pork - Char siu
So I am making char siu for the first time and have done quite a bit of online research including reading the following threads, blogs, and youtubes multiple times each. (I'm kind of obsessive like that.)
I finally settled on what I would do for the marinade but now I'm still undecided on the roasting process. Most recipes usually say roast at X degrees for Y amount of time. Sometimes there's specifics such as "you must vertical-dangle-roast" and "roast at 375 then crank it to 450 to finish".
The one thing I've never found is. roast until meat reaches X degrees internal. I know this might be difficult to measure since the meat is usually cut into strips (I'm using pork shoulder). There's lots of info about pork shoulder but most is about a whole roast (either pulled or not). Most agree at least go above 180 if not more (to melt collagen, tenderness, etc.). But char siu recipes seem to go for some medium between hot/fast and low/slow. such as roasting at 375 for 45 minutes which would probably bring the meat to some pork no-man's land like 160F or 170F.
A) What do you think should be the final temp? 150 ("Hey, let's not overcook our pork!") or 190 ("Hey, go big or go home! Melt that collagen!)
B) How would you get there? Low/slow or hot/fast. You can apply either technique to either final temp. I would always finish with a high heat blast to get the caramelly burnt finish.
What is typically done at the Chinese BBQ joints? I've seen those big vertical ovens in videos. They don't seem insanely hot nor low/slow.
The photos show the size and cut of the pork shoulder. Thanks for your thoughts.
How To make Chinese: Chinese Barbaque Pork (Char Siew)
Once done, you can slice and have it with rice, noodles, use it in a sandwich or a steamed bun. Or just have it straight up!
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CHAR SIU RECIPE - MELT IN YOUR MOUTH CHINESE BBQ PORK
Char siu, also known as Chinese bbq pork, is one of the most famous and delicious Chinese recipes. Watch the entire video to learn how to cook char siu pork.
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Here is the Ingredients amount
4 tbsp of honey
2 tbsp of light soy sauce [Kimlan light Soy Sauce：
1 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine:
1 tbsp garlic chili sauce
1 tbsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce:
1 tbsp of hoisin sauce [Lee Kum Kee hoisin sauce:
1/2 tsp of five spices [Amazon link:
2 tsp of dark soy sauce (color option)
1 pieces of chinese soy bean curb (color option) [Amazon Link:
1 tsp of red yeast rice powder (color option) [Amazon Link:
Simply mix them. There are many variations to this famous Chinese barbecue sauce, so if it's not perfect for you, adjust!
3 pounds skinless pork belly or pork shoulder
1. Cutting your pork in to 2 cm thick, it is easy to marinate and bake
2. Marinate the pork overnight or at least 10 hours
3. Adding some corn flour after marinating, is a traditional way to make char siu, which will lock the juice inside the meat and create a shining flavorful glaze
How To Make Chinese ‘Char Siu’ BBQ Pork - Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Chef's Favorite BBQ Roast Pork (Char Siu 叉烧) • Taste Show
Master chef John Zhang shows you how to make easy roast pork (Char Siu) with step by step instructions.
Char Siu (Chinese BBQ Pork), known as 叉烧, is a popular way to flavor and prepare barbecued pork in Chinese cooking. It is finger licking’ good and you will be shocked how easy is it to make it at home!
#porkrecipe #roastpork #charsiu
Barbecue sauce is made with shallot, garlic, ginger, red yeast rice, five spice powder, rice wine, soy sauce, sugar, hoisin sauce, maltose, honey, green onion, and marinate for 6 hours.
Chef John uses Boston Butt, a cut of pork that comes from the upper part of the shoulder from the front leg. You can also replace it with pork belly.
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Chinese Barbecue Pork (Char Siu) Recipe - How to Make Chinese-Style BBQ Pork
Simple Homemade Chinese BBQ Pork (Char Siu)
Making Chinese BBQ pork at home is a pretty simple and easy process. Just gotta marinate and roast some porks shoulder and you've got it! Hope you guys enjoy this one!!
Dark Soy Sauce:
Red Fermented bean curd:
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Cantonese Pork Belly Char Siu (Chinese BBQ Roasted Pork Recipe) CiCi Li - Asian Home Cooking Recipes
Hi everyone! Today let's make Cantonese Pork Belly Char Siu (Chinese BBQ Roasted Pork Recipe). It's a perfect addition for any holiday meals!
Cantonese Pork Belly Char Siu Recipe:
Prep Time: 10 minutes
Marinate Time: Overnight
Cook Time: 80 minutes
For the pork belly and the marinade:
2 pounds pork belly, skinless and boneless
2 pieces fermented red bean curd
2 tablespoons chu hou paste (or substitute with hoisin sauce)
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
2 tablespoons rose cooking wine (mei kuei lu chiew) (or substitute with rice wine or shaoxing wine)
4 tablespoons sugar
1/2 teaspoon five-spice powder
1/2 teaspoon white pepper
3 garlic cloves, minced
For the glaze:
4 tablespoons honey
4 tablespoons warm water
#CiCiLi #AsianHomeCooking #CharSiu #PorkBelly
Chinese Barbecue Pork (Chashu) - Quick and Easy Recipe
Char siu (Chashu) Chinese barbecue pork recipe:
Char siu is a very classic Cantonese dish originated from Guangdong. You'll find the recipe surprisingly simple and easy to make. It does need long time to marinate, so prepare it one day ahead to ensure the sauce penetrates the meat before cooking.
For the pork, I prefer to use pork shoulder. It's relatively well marbled, and contains a lot of connective tissue that becomes tender after cooking. I bought the meat from Costco that is already cut into big strips and ready for marinating. Depending on the thickness of the meat, make sure to adjust cooking time accordingly (approximately 10-20 minutes on each side).
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Air Fryer Char Siu Chinese BBQ Roast Pork Recipe (空气炸叉燒) Using Lee Kum Kee (李錦記) Sauce | RACK OF LAM
Make your life easier by whipping up some char siu, or Chinese BBQ roast pork, using this amazing store-bought char siu sauce by Lee Kum Kee AND your AIR FRYER!!
** Be sure to adjust cooking time based on the size and thickness of your pork. Remove the air fryer basket after 7-8 minutes each side to test the doneness of the pork and adjust accordingly to avoid overcooking.
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• 3 lbs pork butt/pork shoulder
• 5-6 tbsp Lee Kum Kee char siu sauce (
• 2-4 tsp Lee Kum Kee char siu sauce (
• cooking oil spray (
• 4-6 tsp honey
1) After trimming any visible fat (optional), cut the pork butt/pork shoulder into app. 2 inch thick pieces (I usually cut 4 pieces out of a 3lb whole pork butt/pork shoulder)
2) Pour the char siu sauce into a gallon-sized Ziploc bag (use more bags if necessary).
3) Place the pork butt/pork shoulder pieces into the Ziploc bag, thoroughly combining the sauce with the meat and allow to marinate in the fridge overnight (or at least 8 hours).
4) Place the marinated pork in your air fryer basket, making sure not to overcrowd the meat (I typically cook 2 pieces at a time).
5) Baste the top of each pork with 1-2 tsp of char siu sauce (or to taste). Spray some cooking oil on the pork, then air fry at 400°F for 10 minutes. After 10 minutes, flip the pork over and repeat this step. (Note that you may need to adjust the time based on the size and thickness of your pork. You may remove your basket after 7-8 minutes each side to test the doneness of the pork and avoid overcooking.)
6) Baste the top of each pork with 1-2 tsp of honey then air fry at 400°F for 2 minutes. Flip the pork over and repeat this step.
7) Remove char siu from basket immediately and allow to rest for a few minutes, then slice it into pieces and serve over white rice. Enjoy!
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#charsiu #charsiurecipe #airfryer #cooking #roastpork #chasu #charsiew #chasiew #chineseroastpork #bbqroastpork #chinesebbqpork #chinesefood #李錦記 #叉燒 #cooking #food #recipes #chineserecipe #chinesetakeout #chasurecipe #rackoflam #foodie #asianfood #asianfoodporn #chinesecuisine #chinesefood #recipes #chineserecipes #easyrecipes
Easy BBQ Roast Pork - Char Siu Cooking by Masterchef | 叉烧飯 • Taste Show
Master chef John Zhang shares a super easy roast pork (Char Siu) dinner recipes with step by step instructions. Get the recipe.
Char Siu (Chinese BBQ Pork), known as 叉烧, is a popular way to flavor and prepare barbecued pork in Chinese cooking. It is finger licking’ good and you will be shocked how easy is it to make it at home!
#porkrecipe #roastpork #charsiu
Barbecue sauce is made with red yeast rice, Chinese barbecue sauce, ground bean sauce, Hoisin sauce, garlic, rose wine, light soy sauce, salt, sugar, Chinese barbecue sauce, and Agave syrup.
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How To Make Chinese BBQ Pork Ribs (Char Siu) - Chinese Food Recipe
In this cooking video The Wolfe Pit shows you how to make Chinese BBQ Pork Ribs (Char Siu).
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MELT IN YOUR MOUTH Char Siu Recipe! (Chinese BBQ Pork 叉烧) EASIEST Way to Make Chinese BBQ!
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.
1 tsp Salt
1/2 tsp Chinese five spice:
1 tbsp Sugar
1 piece red fermented tofu:
1 tbsp red fermented tofu juice
3-4 cloves of minced garlic
1 tbsp oyster sauce:
1 tbsp Chinese cooking wine/dry sherry:
2 tbsp dark soy sauce:
1 tsp paprika
1 tsp sesame oil:
2 tsp molasses
2 tbsp warm water
1 tbsp honey
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Char Siu Pork (Chinese BBQ Pork)
For all those times you've gazed longingly at the sticky red pork hanging from hooks in the window of Chinese Barbecue Meat Shops… MAKE IT AT HOME! It's so easy - you'll be amazed ho simple the Char Siu Sauce marinade is.
Authentic Note: Traditional Char Siu is stained red using fermented bean curds (which is red) which is a speciality ingredient found in some Asian grocery stores - you need to hunt into the dark corners to locate it. I have no other use for that ingredient so I started making it using red food colouring instead and it came out the same, so I stuck with it. The small amount of bean curd used doesn't affect the flavour, it's for the red colour.
Mom CHEAT char siu recipe (Chinese BBQ Pork Shop Tips)
. ️ Easy char siu recipe - 10 minutes & 5 Ingredients! Plus a visit to our favourite char siu shop with tips from a professional!
My mom cooks it differently sometimes. Here's another simple alternative that she made a while ago.
My family like calls this dish: 'fake char siu'. It's our go-to dish when we don't know what else to cook or short of time. It's so easy. You most probably have the rest of the ingredients in your kitchen.
My mother's confinement lady taught her this dish. Because she had to cook lavish dishes for my mother, the confinement lady didn't have much time to prepare food for herself. So she resorts to simple dishes like this.
This is an easy and versatile dish. You could marinade the pork at night and cook it when you're back from work. If you don't have time to marinade it for long, it's fine too.
0:00 Overview of video
0:18 Things at a local Malaysian wet market
0:44 Why Malaysians prefer wet/ farmers market over supermarket
0:59 Types of breakfast you can get at a Malaysian market
2:31 The best cut for char siu, its substitute, and tips from a butcher
4:02 Step 1
4:26 Optional Ingredients
4:56 Step 2
5:46 Step 3
6:24 Step 4
7:13 Mom's favourite char siu shop & why
7:43 Shocking info & tips about Char Siu at Kim Kee
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. Dad's JUICY Char Siu (叉燒) - Chinese BBQ Pork!
Watch Daddy Lau teach us how to make char siu! Also known as Chinese BBQ Pork, this is a classic Cantonese dish that's extremely popular. If you’re new to char siu, it’s an extremely juicy, sweet, and savory pork dish, and it’s a popular entree on its own - and a pleasant addition to many different types of noodles, rice dishes, and pastries like cha siu bao.
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00:00 - Intro
01:16 - Background on Char Siu
01:45 - Best cuts of meat for char siu?
02:37 - Poke meat before marinating
03:43 - Dad’s special ingredients
04:35 - On five spice powder
05:20 - How to get the red color?
06:30 - Marinate pork
08:05 - Prepare char siu for cooking in oven
08:40 - Overview of oven timing & lathering
09:20 - How does this differ from how restaurants do it?
10:18 - How to make sure it stays moist?
10:56 - How restaurants get away with charging more?
11:54 - Lather with honey, plate, cut
13:39 - Why is pork important for Chinese New Year?
14:19 - Why we feast for Chinese New Year?
15:31 - Passing traditions down to our kids
16:26 - Happy Lunar New Year!
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If you don't live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon:
- Pearl River Bridge Superior Light Soy Sauce -
- Koon Chun Hoisin Sauce -
- Lee Kum Kee Premium Oyster Sauce -
- Shaoxing Cooking Wine -
- Five Spice Powder -
- Red Fermented Bean Curd -
I've also included some other Chinese kitchen essentials, used in many of my dad's other recipes:
- Pearl River Bridge Superior Dark Soy Sauce:
- Lee Kum Kee Chicken Bouillon:
- Shaoxing Cooking Wine:
- Chinese Sausage / Lap Cheung:
- Dried Shrimp:
- Dried Shiitake Mushrooms (soak for 15-20 minutes in warm water before slicing):
- Dried Wood Ear Fungus (a few options, depending on what's in stock):
Options for Vegetarian Oyster Sauce
- Wan Ja Shan Vegetarian Mushroom Oyster Sauce:
- Lee Kum Kee Vegetarian Stir Fry Sauce:
Options for Gluten Free Oyster Sauce
- Wok Mei:
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Subtitles by Arlene Chiu
Char Siu | Chinese BBQ Pork (recipe) 叉烧肉
The only char siu recipe you need to make juicy flavorful pork with a sweet glossy glaze, just like you’d get at a Cantonese restaurant. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
2 to 2.5 lbs (1 kg) pork tenderloin (or pork loin)
1/4 cup soy sauce
1/4 cup Shaoxing wine (or dry sherry)
1/4 cup hoisin sauce
1/4 cup oyster sauce
1/4 cup sugar
2 tablespoons molasses
2 teaspoon grated garlic
1 teaspoon five spice powder
3/4 teaspoon salt
10 drops red food coloring (Optional)
2 tablespoons maltose (or honey)
Check out more cooking notes at ➡︎
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Software: Final Cut Pro
Char Siu Old Fashion Chinese Pork BBQ ( Dim Sum )
CHAR SIU PORK Recipe / Chinese BBQ Pork
Chinese BBQ Pork - Char Sou Pork
Your trip in China Town wouldn’t be complete without having delicious barbecued pork aka Char Siu! let’s learn how to make barbecued pork at home!
**Keys to success**
1. Use pork shoulder as it has good proportion of fat and meat. Lean pork (e.g. pork loin) would make the meat too dry
2. Self-made BBQ sauce is always better than the ready-made one!
3. Maltose gives the pork very nice taste and shiny and sticky texture
pork shoulder 400g / 9lbs
maltose (can be replaced by honey but maltose is better)
Home made BBQ sauce:
3 tablespoons of soy sauce
2 tablespoons of oyster sauce
2 tablespoons of hosin sauce 海鮮醬
2 tablespoons of Chinese cooking wine
4 tablespoons of sugar
4 tablespoons of honey
2 tablespoons of garlic mince
2 pieces of red bean curd 南乳
Add 3 tablespoons of the sauce of red fermented bean curd to give the barbecued pork nice red color.
1. To make prefect barbecued pork, we have to choose a right part of meat. A chuck of pork shoulder with some fat works best. It will give a juicy and meaty result. Lean pork will give you hard and dry Char Siu which may not be what you would expect or hope to achieve. Cut the pork shoulder into around 2 inches thick for fast cooking and more surface area for the sauce. but not to thin or the pork will dry out easily.
2. Char Siu sauce: 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of hosin sauce, 2 tablespoons of Chinese cooking wine, 5 tablespoons of sugar, 2 tablespoons of garlic mince, 4 tablespoons of honey , a bit of salt 2 pieces of red bean curd. Also, Add 3 tablespoons of the sauce of red fermented bean curd to give the barbecued pork nice red color. (Some/Most restaurants use artificial red coloring but at home we tend not to do that)
3. prepare a resealable plastic bag, transfer the sauce and the meat into the bag. We gonna marinate it for overnight or at least 6 hours
4. Preheat the oven at 180 degree Celsius/ 350 F , roast the pork should for 10 minutes each size. Observe it from time to time to avoid it from being burnt.
5. Apply a spoon of maltose on one side first. Roast it for 4 minutes at 180 degree celcius. Flip it to another side, apply another spoon. Roast it for another 4 minutes.
6. Take out the barbecued pork and it is ready to serve. Usually we have it with rice or noodle.
How To make Char Siu - Chinese Barbecued Pork Recipe - 叉燒 - Cantonese Roast Pork - 如何使叉烧
This video will show you how to make traditional Char Siu. 这部影片将告诉你如何使传统的叉烧。 This is the best recipe to make Char siu, so check it out.
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- 500 gram sliced pork but
- 5 grated cloves of garlic
- 5 cm grated ginger
- 4 tbsp honey -
- 2 tbsp hoisin sauce -
- 2 tbsp light soy sauce -
- 1 tbsp dark soy sauce -
- 1 tbsp rice wine Shoaxing -
- 2 tbsp red fermented tofu -- get it on amazon --
- 1 teaspoon five-spice powder -- get it on amazon --
- 1 tsp sesame oil
- 1 tsp food coloring fluid -- get it on amazon --
- Mix the ingredient
- Marinate the pork for 6 hours in the fridge With 3/4 of the marinate
- Roast the pork next to the fire for 15 minutes (add a wood chunk for extra smoke flavour)
- Roast the pork for 15 over the fire
- Mob the pork with the marinate in the last 5 minutes
Enjoy your meal
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Cantonese pork BBQ : aka char siu pork belly
How to Make Chinese Barbecued Pork
Bridget shows Julia how to make savory, meaty Chinese Barbecued Pork.
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Super Easy Tender & Sticky Char Siu Pork Ribs 叉烧排骨 Chinese BBQ Pork Recipe | Barbecue Pork Ribs
With our Char Siu (Char Siew) Pork Ribs recipe, you don't have to cook your ribs for hours to achieve the fall-off-the-bone outcome. You can easily recreate this recipe for your Christmas party or family gatherings. Super easy and super super yummy. Give it a try.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Sticky Char Siu Pork Ribs 叉烧排骨 Chinese BBQ Pork Recipe
Serves 4 pax
2 tablespoons premium dark soy sauce
1 tablespoon oyster sauce
2 tablespoons hoisin sauce
80ml (2.7fl oz) Chinese cooking wine (Shaoxing Huatiao wine)
2 slices ginger
1 bulb of garlic (chopped)
20g (0.7oz) rock sugar
2 tablespoons red fermented beancurd sauce
1.5 tablespoons maltose
1 teaspoon five spice powder
800g (28.2oz) prime ribs
Some toasted sesame seeds
Airfry the ribs for 5 - 10 mins at 200C (392F)
Don't know where to get the ingredients or don't know how they look like? See the links below.
Premium dark soy sauce
Hoisin sauce & oyster sauce bundle
Chinese cooking wine
Red fermented beancurd sauce
Five spice powder
Toasted sesame seed
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If you like this recipe, you might like these too:
Super Easy Taiwanese Braised Pork Rice Recipe 台湾卤肉饭 Chinese Pork Recipe
Simplified Recipe • Super Crispy Pork Belly 脆皮烧肉 Airfryer/ Oven • Chinese Roasted Pork
Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe | Chinese Pork Recipe
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Easy Tasty Air Fryer Char Siu Chinese BBQ Pork recipe
Perfectly charred on the outside juicy & tender on the inside.
1 teaspoon rice cooking wine
3 tablespoon char siu sauce (I use the brand Lee Kum Kee)
1 teaspoon potato starch (corn starch is okay)
See video for instructions.
#charsiu #bbqpork #homecooking #airfryer #airfryerrecipes
How to Make Chinese BBQ pork ( Char siu ) Easy
Learn how to make Chinese BBQ ( Char siu ) easy with a toaster oven set at 450 degrees.
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Vietnamese/Chinese BBQ Roast Pork Recipe (Xa Xiu/Char Siu)
How to make Vietnamese / Chinese BBQ Pork (Xa Xiu / Char Siu)
3 lbs pork shoulder/butt (cut into long strips about 2 inches wide make sure strips are uniform for evening cooking)
3 tablespoons Chinese BBQ Pork Seasoning Mix
1/2 teaspoon Chinese Five Spice Powder
1/2 teaspoon ground black or white pepper
1/2 teaspoon garlic powder
1 teaspoon chicken or mushroom stock powder
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon all-purpose soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon granulated white sugar
1 tablespoon honey
1 tablespoon water
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How to make Char Siu | 叉燒 | Chinese Barbecue | Cantonese BBQ Pork Recipe | White Thunder BBQ
How to make the BEST Char Siu at home!! Perfect Chinese roasted pork without any food coloring! Give this a try and let me know what you think!
Some ingredients may be hard to find - check with your local Asian market before buying online.
Small Weber Chimney Starter -
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How to Cook Authentic Cantonese Char Siu Roast Pork from scratch (蜜汁叉烧)
We're making Cantonese Char Siu BBQ pork! This is an awesome dish, and a worldwide favorite.
We wanted to show you guys the traditional way to make the Char Siu sauce from scratch, which was actually surprisingly difficult for us to figure out. So forgive our quick one minute backstory, we just wanted to let you guy know why our recipe might be so different to some others you've seen :)
However you cook this though - using either Lee Kum Kee or homemade sauce, either the oven or a charcoal grill - you'll end up getting a real tasty result.
As always, a detailed recipe and ingredient list is at a reddit comment in /r/cooking here:
One more thing - at 0:40 in the video, we wanted to include a section of a Chinese Char Siu cooking video. A special thank you to the YouTube channel 'Manaweblife' (actually Malaysian!) for providing that awesome video. Their channel's got a bunch of cool stuff, but check out the original video here:
I'm Chris Thomas from the United States and I've been living as an expat in China now for upwards of nine years, most of which in Shenzhen. I love living here, and the food is absolutely incredible. I read and speak some Chinese, and have been trying to religiously recreate the most authentic versions of the food I've eaten and loved here.
My partner in these videos is Stephanie Li, my similarly food-and-travel-obsessed long term girlfriend. She's a translator from Guangzhou and is an incredible home cook. Sometimes I'll be behind the wok but usually it'll be her cooking.
Delicious Chinese BBQ Pork!! Charsiu Recipe | How to Make Char Siu
Cantonese Char Siu BBQ pork! This recipe is so easy, just marinate, and roast the pork in the oven and thats its! Hope you guys try it out :)
LETS BE FRIENDS!
More recipes: Soyandpepper.net
Ingredients for the recipe
3-4 lb pork butt (aka pork shoulder, boston butt)
¼ cup hoisin sauce
¼ cup honey
¼ cup Chinese Shaoxing wine*
1/4 cup soy sauce
1 Tbs Dark Soy sauce
2 tbsp oyster sauce
3 Tbs brown sugar
1 tsp Chinese 5-spice powder
3 garlic cloves, crushed
1 tbsp beetroot powder (sub with 2 pieces red fermented beancurd + 1 tsp of the sauce)
Glaze for basting
1/4 cup reserved marinade
3 Tbs honey
400F - glaze, flip and glaze the other side everytime you take it out
20 mins + 20 mins + 10minutes +10 mims + 5 minutes on broil setting
Link to ingredients (Please note that these ingredients are way cheaper if you buy from your local asian grocer!)
Hoisin sauce [
Shao Xing wine [
Dark soy sauce [
oyster sauce [
5 spice powder [
Red Fermented Bean Curd [
Happy For You by Smith The Mister
Smith The Mister
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How To Make Char Siu Pork Loin! | Chinese Inspired BBQ Pork
Good choice for lunch Chinese BBQ Pork Char Siu and chicken
Good choice for lunch Chinese BBQ Pork Char Siu and chicken.
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Chef Zhang, your cooking techniques are brilliant, and you make everything look so easy. You also have the best Chinese cooking videos on YouTube. Thank you for showing the rest of us how to prepare Chinese cuisine, which is one of the great food paradigms of the world.
Well done Master chef John.You reminded me of my dad cooking Chinese food.He learnt the cooking from his chinese friend and I used to watch him cooked. I enjoy watching you chopping meat and veg and your cooking.Its a great therapy.Thank you.
Keep it up.
Thank you for this! I&rsquove looked at so many char siu recipes online and I knew my dad never used food colouring in the marinade to get the vibrant red colour. Now I know it was red bean curd! There was always a jar on the kitchen counter at home but never knew what my parents used it in. Now I do!
Happy Luna New Year to you and your family! May God Bless you and your family with health and safety! (This world sucks a bit right now for Asian Americans People as a African American I know your pain! If I see something I’ll say something if I hear negative all say something) first time I’m seeing your channel Char Sui is My favorite next to pork buns and pork fried rice in the morning I’m going to try your dads recipe my love is real i have all the ingredients on hand lol I will binge watch your all day tomorrow Thank You
Maggie, you are the official spokesperson for Lee Kum Kee! Love your Cantonese and your recipe. Never thought of using an air fryer to make Cha Siu. Thank you so much for your recipe. Look forward to your next recipe and video. Keep up the great work! Looks delicious.
Watching your family celebrate New Year made me very happy! I had a huge smile on my face!! Thanks for sharing not only your culture but an amazing recipe. I&rsquom going to try to make this next week. Blessings!!
Your dad is awesome. This is how I teach my kids to cook. My mother couldn’t cook if put a gun to her head. I had to teach myself. Can you ask him if you can roast the pork mostly at 350°F since my oven tends to fluctuate and burn things?
There are not enough words to express how much I enjoyed watching the video you made of your father cooking…..something I’m sure he must love to do. I live in New Orleans and made a similar video of my father “cooking crawfish” at a family gathering that we refer to as a “Crawfish Boil”. He passed on about ten years ago, but that video is still a treasure to watch today. In closing, I just finished cooking my Char Siu according to your Dad’s instructions and it was fantastic….tender, juicy and perfectly seasoned. I wish you and your father many more years together, enjoying each other’s company in the kitchen….the warmest place on Earth. Wonderful recipe! Thank you!
Hi Sara, another very nice video leading up to Christmas. Char Siu hmmmmm. Love to try this out one day soon with your Mum’s recepi. Seems simple. Merry Christmas to you and to your lovely Mum if you are celebrating Christmas. Kim Kee? Reminds me of a bookstore I use to go to to buy song books in Kampar perak. I am sure this is another Kim Kee away from Perak. Thank you again for a nice intersting video.
I usually take the meat out from the fridge 2 hours before cooking and bake at 400 degree 15 minutes 1 side, flip it and bake for another 7 minutes then put honey and boil for 2-3 minutes and broil the other side with honey for another 2-3 minutes. It always come out juicy.
Hey. I loved the work! I’ve been trying to research for a vid like yours that teaches the topics in this video. ⚕️Your breakdown reminds me of the vids from this informative medical student Dr. Ethan. His videos are for sure insightful and he actually helped me on school.
You should check out his YouTube out and give Dr Ethan a like! #StudentDoctorEthan
What do you think of this recipe? Tell me! ( My Mom is quite anxious about it “But it’s so easy. Why do you want to record it?” haha!) If you want more easy/cheat recipes like this, drop me a comment and SUBSCRIBE: https://www.youtube.com/channel/UCCjt8_9f7q2BnPA6myUZIbg?sub_confirmation=1
Great video. Can&rsquot wait to try this recipe. My air fryer does not go up to 450 degrees only 390 degrees. Can I make this in my oven that has convection feature? Also, hard to find the Char Siu Sauce, can I use NOH Chinese BBQ Cahr Siu seasoning mix? Thanks! Love your videos!
Thank you for posting this video and documenting how to make char siu! It&rsquos one of my brother&rsquos favorite things to eat whenever we go and get Chinese bbq and the first thing on the menu that always disappears the fastest.
Also thank you for explaining a bit more about Chinese New Year&rsquos feasting. It&rsquos always something that&rsquos been difficult for our family to celebrate the day of due to the family&rsquos hectic schedule as of late. While we can&rsquot say have all three meats as a feast due to a lack of mouths, I&rsquom now more grateful that our family is able to have all three of these meats in separate meals.
That’s not char siu, its just a piece of pork that cooked in an air fryer. that’s the issue when you use commercial prepared sauce. the real way to make this is to use raw ingredients, totally not authentic.
Congratulations, tutorial video is very well thought out, with different camera angles and proper clear subtitles (black stokes/contours round the edges of characters) in both most widely used languages. Absolutely clear. I love what you do!
I loved this video. So professional and informative. Very well done.Beautiful family. It’s nice you include your parents and the rest of the family. Congratulations. I subscribed and I’m going to try your dad’s recipe. Thank You.
Your dad is such an amazing teacher! He tells you all the key things most chefs skip over as assumed knowledge, like not letting the pork marinate too long, letting it come up to room temp before roasting and which way to cut at which step in the recipe. Very grateful for you documenting his work and sharing it with us!
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Hi Randy, since your dad mentioned that the red wine was used to color the char siu, is it okay to not use it? My family does not usually drink much and it seems like too much to be opening a bottle for just two tablespoons. Thanks!
ah thanks for the instructions. I had/have this sauce too but looks like I used it all wrong!! Instead of marinating the meat I thought it was to be used as sauce for the finished product. Silly me!
Also the meat doesn’t look very red to me as restaurant Char Sui looks more red? Xièxiè
I love your videos and watching your family meal and conversation at the end. I’ve been learning mandarin for the past few years and I listening to cantonese is like listening to french after learning spanish all through highschool. It really helps you have the subtitles in chinese too. Thanks for your great qork
Your father is so cute. I love the way he explains his methods and thinking with such ernest. Also, because I’m from Hong Kong, i miss listening to Chinese people being so passionate about food. No one is as obsessed with food as we are.
This looks delicious. The ingredients and the time it takes puts this over the top from any restaurant. Homemade is best. This is Chinese bbq done right! I agree with letting the meat come to room temp. I do this with my meat as well. Helps it to relax. Cold meat in a hot skillet or grill seizes up and it tends to be tough. For my wok, I use the “hot pan, cold oil, foods won’t stick” method I learned way back from the Frugal Gourmet.
2 questions: in the video, you say you did the sear when the pork reached 150-155 but in the description your wrote 155-160. Which is right? Also, how much honey did you add to the marinade when you reduced it to make the glaze?
I would love to see how your Dad skillfully trimmed the pork butt into long stripes. I bought the cut from 99 Ranch as well but the grains go all over the places and very hard to get good long pieces. I admire your effort to preserve your Dad’s recipes and being so generous to share them with us.
Thank you and your dad for sharing all the little secrets of making these traditional dishes at a home kitchen! I especially enjoy the moment you eat with your family. To chitchat and share the joy with the audience. That brings so much more value to your video and that is definitely makes your video different than all the rest youtubers!
Woa, looks absolutely delicious! I actually never liked this at restaurants because I could tell they used food coloring. Now I know why. Thanks to you and your dad for showing a different way to to do it! Will try for sure.
Oops, LoL, I commented on the draft video….
My mouth is watering so much watching your dad slice into that Char Siu! I’m going to have to try his recipe. Every recipe I find for Char Siu is different, mostly same ingredients but very different proportions.
You wouldn’t happen to have footage of your dad cutting the pork butt into those strips would you? I’m always interested to watch your dad’s knife skills on display.
Another awesome video, thanks for sharing!
Hi guys!The holes made a big difference THANK YOU!! DELICIOUS Unfortunately greedy took over with some white rice and shrimp and lobster sauce there was no intrest picsnext time!!
I will definitely try Lee Lum See Char Siu sauce. But I’m thinking to make it on my BBQ grill to give it some smoke flavor, and cover the grill. I’m thinking about 20 minutes each side after basting. Nice easy recipe. Thank you Maggie. YOU DA BEST!
Made this yesterday and it came out great. I only marinated it for a few hours, instead of overnight. Also didn&rsquot have enough sauce to baste it. Even with those limitations, it still came out perfectly
Awesome, gonna try it with an air fryer. Btw, I haven’t heard the comment of someone giving birth to a char siu is better than giving birth to you in a long time. The other comment would be getting called a salted egg.
I’m Native Canadian indian And my Girlfriend is from the Philippines In Canada now 10 years We are both foodies We pick 1 time a month since covid to make our style of dish from what the other person says for a country This weekend She picked China for me And I picked French Canadian cooking for her I bought a pork shoulder Char siu And Hoisin sauce I’m going to try and slow cook the pork in a slow cooker for 10hrs with the Hoisin And vingar/sugar Then add the char siu (Yes Lee Kum Kee) And bake it in for 15 mins for Char siu Bao! With steamed dumplings And a hot chili dip She’s going to try and make Apple and Maple Pets-De-Soeur (Nun’s farts) Apples Brown sugar and Maple syurp short crust pasty dough made into round hand size cups And a Easy to do Charcuterie Board Meats cheeses and spreads
Going to try your way next week Thanks for the video 多謝
I’m half Zhuang Chinese, and my elders put pork, chicken, and duck at the offering instead. I don’t know for sure what the symbolism is, but from what I can tell, these are the common farm animals that they’d have in the old country, and they’ve stuck with it. Interestingly, the chicken and pork is boiled while the duck is roasted.
Hi, I&rsquove just tried this and the pork came out lovely. But I think here in the UK the LKK sauce is slightly different as it&rsquos already got honey in it and it&rsquos a golden brown colour not red at all. I&rsquove seen a few other videos using LKK sauce and like yours they are red or certainly look red once cooked. Thanks
Thank you for your channel! I grew up in the NYC area and would visit my grandparents every week on Mott Street while my mom ran around Chinatown picking up groceries for the week. My mom would always pick up Char Siu from Big Wong. 6 years ago our family moved to Cary, NC and it is so hard to find authentic Cantonese food. I love your channel and hearing you speak Cantonese. I’ve made your taro tapioca dessert and my family loved it! I am attempting to make your Char Siu right now. Hopefully, it turns out ok. keep the videos coming! Loved how you sang the Lee Kim Kee song, it brought back memories.
This is char siu people. Gotta have that shoulder, butt or whatever it is called in your area. It is the dark meat of the pork world which is flavor and moist. And char siu fresh from the oven is like oh my freaking God!
That shrink wrapped pink pork loin dried out flavorless log that you get at the store is not char siu.
In the Philippines, restaurants owned by Chinese-Filipinos list Char Siu as Asado in their menus. After the Spanish word for roast. So Char Siu Rice is Asado Rice, etc.
Only recently did restaurants refer to it as Char Siu when Tim Ho Wan, Hawker Chan’s, and other Asian brands opened shop.
Regardless of the name, it is still my favorite since I was a child. ❤️
Hi, this is the first video I watched on your channel by chance, I love and impressed for the English and Chinese subtitle, beautiful pictures, specially your dad.
He brings back many memories of my grandpapa, my family is Cantonese, my greatest grandpapa passed away 5 years ago, I miss him so much.
Thank you for your sharing, I appreciate your videos, you and your dad are doing a great job. Wishing you and your family health, happiness and success.