Really great tutorial, love it love it!! Exactly what the internet needs - real authentic Chinese dish recipes, legit cooking method, detailed explanation. With a better camera and a little more editing to make it faster in pace, you'd rock to the top on the cooking channel! Jia you!
I had an uncle in my family who was an incredible chef. When our family would visit his we always looked forward to his cooking. I can't even tell you all he made for us. His table was always full of many things to eat. And you served things in s small bowls. There were many things to eat on his table. When he died all his knowledge was lost with him. I've been trying to become half the chef he was over the many years of my life. I'm nowhere near his ability. Thanks for sharing your craft.
Decided to make this yesterday, marinated overnight and roasted it today.... I have to say this IS AWESOME!!!!! The glazing part made all the difference. I will never buy char siu again. Thank you for this and all your wonderful videos!!
I normally don't comment on youtube, but I just made this and it was just like store bought! I did put it under the broiler for couple minutes each side to give more color. I diced it up and put it in fired rice. Fantastic! Thank you for sharing this video.
Please don't stop teaching us the videos are great your sense humor is great I am going to spend the weekend in the kitchen cooking. There are so many things I would love to u cook here is my short list baked pork buns, lo mein crab Cantonese dumplings of all kinds and my hubby favorite bok choy with anything garlic dead body it don't matter thanks!
Raymond! Really great presentation and recipe. You've got some mad skills breaking down the shoulder. I love anything pork butt and this recipe takes it to level 10. Blessings ChefMike
This video is just mind-blowing! 8:52 is the reason HD cameras were invented! I'm smiling while I should be crying because I don't have a plate of that in front of me right now.
I just cooked this last night. It was SO GOOD! Thank you so much for taking the time to make this video. I added a chopped cooked beet to the marinade for color and then cooked it on a rotisserie. Other than that I stuck to your instructions exactly.
I have been making your char siu for many years now and I have never said thank you for this marvelous recipe. I am able to make pork buns like the ones I had visiting San Francisco when I was a kid. Also char siu is awesome in tacos or sandwiches. So thank you helping me make my favorite comfort food.
I just made this yesterday and the char siu tasted AMAZING! Just exactly like the one from the shop (if not better). I've tried so many char siu recipes but the end result were anything but char siu----until I found your channel! Thank you sooo much TheArtOfCooking! I cried when the char siu came out of my oven, and then my boyfriend cried when he tried it (We are living on a remote island where chao mien = ginger-overloaded-stir-fried spaghetti). You are our hero!!!!!
Char Siu is absolutely my favorite way to have to pork above all else. I regularly make Char Siu pork steaks a few times per mointh as I just can’t get enough! Thank you for this video, and all of your other ones!!😃😃
Your recipes are amazing and the instructions are always very clear. At the beginning of this video you mention a dish that you always eat, the name of it sounds like: ¨Sam bou fa¨ and it contains: Char Siu, Soy sauce chicken, duck, egg and a little bit of vegetable. It sounds very good: I tried to look it up here and in Google, but couldn´t find it. Do you have the recipe of this dish? or can you at least tell me a bit more about it? Thanks in advance!
had my first multiple-foodgasm ! im doing something like this today but on my smoker using a rotisserie, hope it turns out as awesome as yours did, Cheers !
OMG this recipe is amazing. I followed it to the letter (but used honey instead of maltose and used sherry wine instead of wine you used because i couldn't find it) and the pork turned out perfectly. Even better than the store bought stuff I thought was delicious before. You are amazing and I love your recipes!!! Thank you for sharing
I've watched 2 of your other videos....but it was this one that made me laugh the most........great sense of humor, the fact that your voice is a little mono-toned makes it even funnier......nice work
Awesome! This video gets an A+ from me. It was so informative, funny, and interesting. I loved the beginning where you explained in detail about the pork parts to use. Your youtube name is very appropriate for the type of video you make. What you do is truly a work of art and there was so much love and patience emitting from your instructions. I really appreciate your knowledge and ability to distill what could be a complicated subject into an enjoyable experience for peeps like me. :)
Great video! One question, the Char Siu you made in the video looks dark outside. But the Char Siu you showed at the end of the video is bright and more colorful like those you can see from the stores in Chinatown. What makes the difference? I'm always concerned about the cooked meat which looks too good. I wonder if some special ingredients, such as artificial color or other chemicals, were added to make it bright.
+Xinwei Sher Hi Xin, it's because of my video camera. The quality is very low to say the least. Also the distance from the camera as well as lighting. The camera I used was a ten year old JVC camera. No, there were no artificial color as pork is inherently red in color, all I did was add it a little bit of ground bean paste as well as soy sauce which give it that color. Ground bean paste is brownish red in color. Also honey, maltose and the fat from the pork make it glisten.
Raymond - I enjoyed seeing where the meat comes from. The demo and your commentary is informative and funny. Very authentic! Thank you for the tips and video work. I'm so happy that I found your site. Keep `em coming!!!!!!!!!!!!!!! Nick
Damn, alot of the ingredientes are really hard to come by here in sweden, like rose wine and glucose. And there are barely any butchers left here, it's just big fucking companies selling only the most popular pieces of meat in small packets
If you can't find all the ingredients but you still can make it with only 2 Pork shoulder thick strips For Marinade: 2 tbsp Lee Kum Kee Spare Rib Sauce, some sugar, chopped shallots., Mei Kuei Lu Chew -- the wine, if really can't find, leave it alone. Before you bake add in 2 tbsp Honey Surely his is the best !! You still can use the limited ingredients to make the yummy Char Siew.
Its soooo worth it. And after the first time or two it actually is pretty easy. There are easier recipes. This looks like a great one though. You can go to china or Chinatown depending on where you live but you will get addicted to this.
I followed your step-by-step recipe to make delicious Char Sui. I only reduced sugar amount and it came out super good BBQ Pork shoulder..! Thank you for sharing, Raymond..!
Fantastic recipe! Here’s a quicker way: I was short on time and took a 2 pound pork loin and cut it into 4 pieces, put all the other ingredients (except basting ingredients which I didn’t use) into my instant pot, stirred it all up, tossed in the 4 pork loin pieces and massaged the resulting seasoning liquid into it. I took a knife and stabbed into pork so ingredients can infuse the pork. I set the instant pot to high pressure 30 minutes and once done I released the pressure. I took pork pieces out and placed on my air fryers rack and airfried it for 5 minutes at 400 degrees. It was perfection. ❤️❤️❤️
Roast wine? Gah!!!! Raymond! I just bought dark mushroom soy, now I gotta go back to the store and get this bottle of goodness. Man, this char siu looks heavenly!!! Nom nom nom...
thesupermom1975 Pleasure...depending where u r, most Chinese supermarket will have one form or another though "Rose wine" in Chinese is "玫瑰露“ meaning "Rose dew" is rare outside Asia...not a lot of drinkers for it I suspect (goes well with pan fried oysters) on a cool eve..try alternatively "jiujiangshuangjing" 九江双精( a mouth full in terms), it should do the trick with slightly lower proof or any "meijiu" (means rice wine) about 19 percent proof should work fine and far cheaper as nowadays "Rose Dew" prices could be shocking..obviously the meat won't carry the same potent aroma as "Rose Dew" is seriously strong stuff and may be why our orgasmic Chef gets his high, hahaha. But I have tried his formula (with alternative "meijiu") and it has won some praising from my kids who are 'cha siu' connossieurs. Good luck with the manapua! (don't get too high)....haha
thesupermom1975 I didn't use the rose wine but instead used whiskey, my Chinese grandma always used whiskey in her Chinese food. This would be awesome in manapua.
I love all your dishes and find such a total difference between chefs for this dish. some only use Bean paste Honey and garlic. you use 20 different ingredients and must be great tasting
Thank you so much for all of your cooking shows. They are very easy to follow. Please do. You are the best one I like. You do step by step, talk slowly, giving accurate weight like oz, lb, & temperature. Again thank you so much
Raymond - I enjoyed the video and made your Char Siu today. It was very good - I ate too much. Thank you for your recipe and expertise, as it brings back childhood memories of Hawaii. I also appreciated the production work (including your two-camera shot) as well as your humorous commentary. Subscribed.
You crack me up! Foodgasm, I enjoy your channel and have made several of your recipes. Thank you for taking the time to do this! You have a knack for instruction. Looks like Char Sui is gonna be my next mission. A very special Thai restaurant in SF East Bay inspired me to start cooking Thai 10 years ago, over the years I have branched out to viet, indian, punjabi, go figure a hillbilly from the hills of NC would move to CA and learn how to cook wonderful food from all over the world, and not just fried chicken and biscuits and gravy. Thank you again and look forward to preparing some more of your awesome food.
Excellent char siu recipe and technique. I followed your recipe but smoked it with my new vertical smoker. The last part I turned on the grilled for 10 mins. The meat is juicy and very nicely barbecued with added smoked flavour. Thanks for the excellent commentary that went with the video. I enjoyed your food conversation.
Do jeh do jeh. Although I'm American Indian German my children are half Chinese. I soaked up all the culture I could from my mother in law Jean Lum. I love the food especially fo op (roast duck). Thank you so very much for posting these recipes as I love to cook. They are so hard to find. Joy gin.
First time viewing one of your video's and wanted to express my enjoyment and interest. The meat trimming was fabulous, detailed and instructional- thanks! Of note- I have never thought to roast meat by "hanging" the meat in an oven, will need to try this after confirming it does not interfere with cooking elements. Thanks for the smiles and creative, new cooking vocabulary!
I've tried 3 or 4 recipes for char siu, but this is the best - as good as any I've bought in SF Chinatown. Most recipes I tried were similar, but I think an important step was marinating first with just sugar and wine. I used pork belly and it was delicious. Also agree with Gabriel that your weigh/volume equivalents on the sugar are a bit off. Thanks for sharing this.
This was the best. Great job. I never realized before how bad the barbecue pork I have been eating. Now I need to get over to my Asian market for the ingredients.
I'll need to give this a go. Since leaving Hawaii many years ago, finding good Char Siu (or even a Chinese restaurant that offers it) has been difficult. It's one of my all-time favorites.
We have Char Siu 3-4 times a week...ha ha ha ! Thank you for your demo& recipe of course,...I will try to do it myself instead of buying it. ...The presentation was ...GOOD..!
Try using baking powder not baking soda OR use self-rising flour instead along with yeast. The most important part is letting the dough rest after you knead and after you put in the meat. Let it rest about 15-20 min. before you steam the baos.
9 years later and this is still my "go to" vid for when I need to make Cha siu!
yes man hahaha
I’ve adapted it to ribs- works great!
You are the greatest cooking channel on youtube!
Thank you for helping me get closer to my Chinese roots.
Im so happy I found this channel, I’ve made several of your recipes!
The best Char Siu video ever, Raymond! You have a natural talent in communicating with your audience in a concise and humorous way. Great job!
Really great tutorial, love it love it!! Exactly what the internet needs - real authentic Chinese dish recipes, legit cooking method, detailed explanation. With a better camera and a little more editing to make it faster in pace, you'd rock to the top on the cooking channel! Jia you!
I had an uncle in my family who was an incredible chef. When our family would visit his we always looked forward to his cooking. I can't even tell you all he made for us. His table was always full of many things to eat. And you served things in s small bowls. There were many things to eat on his table. When he died all his knowledge was lost with him. I've been trying to become half the chef he was over the many years of my life. I'm nowhere near his ability. Thanks for sharing your craft.
So glad to find you...great technique..enjoy your humour..great chef
colette nguyen welcome to the family (^_^).
The pork just shines like diamonds... foodgasm is an understatement!!
I JUST FOUND YOUR VIDEOS, IAM ABOUT TO WATCH ALL OF THEM, THANK YOU VERY MUCH FOR YOUR RECIPES, YOU ARE GOOD AT WHAT YOU DO, PLEASE DO NOT STOP!!!!!!
mayra acosta As long as I'm still alive and you all supporting me, I'll keep producing these video. Thank you
YESSSSSSS
are you still alive? you are not posting anymore 😢@@TheArtOfCooking
I wonder the same 😢he nowhere to be found i been searching for him @@nullluciana2400
Decided to make this yesterday, marinated overnight and roasted it today.... I have to say this IS AWESOME!!!!! The glazing part made all the difference. I will never buy char siu again. Thank you for this and all your wonderful videos!!
I'm watching in 2020. I miss your videos....
I normally don't comment on youtube, but I just made this and it was just like store bought!
I did put it under the broiler for couple minutes each side to give more color.
I diced it up and put it in fired rice. Fantastic! Thank you for sharing this video.
Foodgasm is a word now! That looks awesome.
Please don't stop teaching us the videos are great your sense humor is great I am going to spend the weekend in the kitchen cooking. There are so many things I would love to u cook here is my short list baked pork buns, lo mein crab Cantonese dumplings of all kinds and my hubby favorite bok choy with anything garlic dead body it don't matter thanks!
Raymond! Really great presentation and recipe. You've got some mad skills breaking down the shoulder. I love anything pork butt and this recipe takes it to level 10. Blessings ChefMike
Thank you.
And, you're welcome.
Raymond, you are so funny! I like to watch your videos not just for the cooking but for your witty commentary. Your recipes are truly great!
This video is just mind-blowing!
8:52 is the reason HD cameras were invented!
I'm smiling while I should be crying because I don't have a plate of that in front of me right now.
I just cooked this last night. It was SO GOOD! Thank you so much for taking the time to make this video. I added a chopped cooked beet to the marinade for color and then cooked it on a rotisserie. Other than that I stuck to your instructions exactly.
FOODGASM I love it. brilliant idea
I have been making your char siu for many years now and I have never said thank you for this marvelous recipe. I am able to make pork buns like the ones I had visiting San Francisco when I was a kid. Also char siu is awesome in tacos or sandwiches. So thank you helping me make my favorite comfort food.
you funny and a good cook
+E Sotta i think he is just a cameraman filming some other cooks
+Chris Chan In the real world, we call it ENVY. Ass!
How is this envy?
I just made this yesterday and the char siu tasted AMAZING! Just exactly like the one from the shop (if not better). I've tried so many char siu recipes but the end result were anything but char siu----until I found your channel! Thank you sooo much TheArtOfCooking! I cried when the char siu came out of my oven, and then my boyfriend cried when he tried it (We are living on a remote island where chao mien = ginger-overloaded-stir-fried spaghetti). You are our hero!!!!!
Just made this and it tastes freakin' great! It's the real deal. Thanks bro.
It's a pleasure to watch the meat being cut so skillfully. I must watch the rest of the videos.
Wow Foodgasm for real!
Char Siu is absolutely my favorite way to have to pork above all else. I regularly make Char Siu pork steaks a few times per mointh as I just can’t get enough! Thank you for this video, and all of your other ones!!😃😃
Your recipes are amazing and the instructions are always very clear. At the beginning of this video you mention a dish that you always eat, the name of it sounds like: ¨Sam bou fa¨ and it contains: Char Siu, Soy sauce chicken, duck, egg and a little bit of vegetable. It sounds very good: I tried to look it up here and in Google, but couldn´t find it. Do you have the recipe of this dish? or can you at least tell me a bit more about it? Thanks in advance!
+René de Goede It's called "San Bao Fan" Meaning "three treasure rice" It's basically just combination of the ingredients together.
+René de Goede in the UK Chinatown, it means roast duck, char siu and soy chicken with rice.
Thanks! I would love to try it!
So far this is the best video of cooking char siu ive seen.u really explain it very well.great job.
Damn I need to study....but Id rather watch this!!!
Jason Kang - Progressination 🙄
I marinated the pork in the freeze. I will bake it tomorrow. I do agree with neurocosm, your Char Siu is the best in RUclips.
you my friend have a new subscriber😋🤗
this is always my favorite how to cooking channel
had my first multiple-foodgasm ! im doing something like this today but on my smoker using a rotisserie, hope it turns out as awesome as yours did, Cheers !
BigMeat Sunday is
OMG this recipe is amazing. I followed it to the letter (but used honey instead of maltose and used sherry wine instead of wine you used because i couldn't find it) and the pork turned out perfectly. Even better than the store bought stuff I thought was delicious before. You are amazing and I love your recipes!!! Thank you for sharing
I have watched at least 100 videos on how to make Char-siu and this one is the most pornographic. GOOD! This is the one I will make.
I literally nutted up in my pants during this video...
Aahil Mohommed
I've watched 2 of your other videos....but it was this one that made me laugh the most........great sense of humor, the fact that your voice is a little mono-toned makes it even funnier......nice work
Looks delicious. I'm having a foodgasm too. Can you do an egg rolls video?
+Almanac Mountain Yes, I can.
+The Art Of Cooking Saw your egg roll video and love it and now I love this also.
Is it possible to finish it off with a Korean bbq sauce as the finish glaze?
K
Your delivery is flawless Raymond.
Ok I'm a subscriber now
Probably the best Char Siu recipe ever. Will try this soon.
You're funny! I appreciate that!
it made my mouth water; that takes a LOT of preparation and will be gone in 60 secs .. eat slooowly!
great video no foodgazm but my bean sprouted
After watching many char siu recipes I think this one is the very best. Thank you for sharing!
Foodgasm yeah man that's a new word but an excellent one
Yes, Foodgasim, I like it too.
Marcio Florez and
Awesome! This video gets an A+ from me. It was so informative, funny, and interesting. I loved the beginning where you explained in detail about the pork parts to use. Your youtube name is very appropriate for the type of video you make. What you do is truly a work of art and there was so much love and patience emitting from your instructions. I really appreciate your knowledge and ability to distill what could be a complicated subject into an enjoyable experience for peeps like me. :)
Great video! One question, the Char Siu you made in the video looks dark outside. But the Char Siu you showed at the end of the video is bright and more colorful like those you can see from the stores in Chinatown. What makes the difference? I'm always concerned about the cooked meat which looks too good. I wonder if some special ingredients, such as artificial color or other chemicals, were added to make it bright.
+Xinwei Sher Hi Xin, it's because of my video camera. The quality is very low to say the least. Also the distance from the camera as well as lighting. The camera I used was a ten year old JVC camera. No, there were no artificial color as pork is inherently red in color, all I did was add it a little bit of ground bean paste as well as soy sauce which give it that color. Ground bean paste is brownish red in color. Also honey, maltose and the fat from the pork make it glisten.
I came to ask the same thing
Raymond - I enjoyed seeing where the meat comes from. The demo and your commentary is informative and funny. Very authentic! Thank you for the tips and video work. I'm so happy that I found your site. Keep `em coming!!!!!!!!!!!!!!! Nick
Foodgasm, I love it! Very entertaining and inspiring. I feel like penetrating something right now!
Hog Whiskers Lmfao.
🤣🤣🤣
thank you so much, not only did i learn how to do this, i laughed. you are an excellent teacher. great video.
Damn, alot of the ingredientes are really hard to come by here in sweden, like rose wine and glucose. And there are barely any butchers left here, it's just big fucking companies selling only the most popular pieces of meat in small packets
It looks ridiculously good though. And the chinese restaurants here in sweden sucks, it's only fried chicken and spring rolls, everywhere
If you can't find all the ingredients but you still can make it with only
2 Pork shoulder thick strips
For Marinade:
2 tbsp Lee Kum Kee Spare Rib Sauce, some sugar, chopped shallots., Mei Kuei Lu Chew -- the wine, if really can't find, leave it alone.
Before you bake add in 2 tbsp Honey
Surely his is the best !! You still can use the limited ingredients to make the yummy Char Siew.
Finns nog någon gård i närheten av dig som säljer kött, finns fan 8 gårdar i Östersund som jag alltid köper kött av. Det finns om man kollar
Capitalism at it's best.
welcome to modernity!!! where food only comes from a package lol
being a born and raised Hong Konger (Cantonese
I am pleased that u pronounced these names right:)
Char Siu is delicious but looks like a pain to make
Its soooo worth it. And after the first time or two it actually is pretty easy. There are easier recipes. This looks like a great one though. You can go to china or Chinatown depending on where you live but you will get addicted to this.
I followed your step-by-step recipe to make delicious Char Sui. I only reduced sugar amount and it came out super good BBQ Pork shoulder..! Thank you for sharing, Raymond..!
Oh god I need to clean my keyboard.
Raymond thanks for all the great recipes. Nothing less than delicious. Especially Peking duck tacos. Top shelf. thanks.
I need a cigarette . . .
Thank you very much for sharing this beautiful dish to enrich our lives....!
this guy needs to get laid
with mad cooking skills like that he's probably rolling in puss.
The Grind i
Thank you for sharing this recipe. Excellent. Love your 'adult' comments. Funny, enjoyable and you are generous with your knowledge.
Fantastic recipe! Here’s a quicker way: I was short on time and took a 2 pound pork loin and cut it into 4 pieces, put all the other ingredients (except basting ingredients which I didn’t use) into my instant pot, stirred it all up, tossed in the 4 pork loin pieces and massaged the resulting seasoning liquid into it. I took a knife and stabbed into pork so ingredients can infuse the pork. I set the instant pot to high pressure 30 minutes and once done I released the pressure. I took pork pieces out and placed on my air fryers rack and airfried it for 5 minutes at 400 degrees. It was perfection. ❤️❤️❤️
Thanks for sharing. Please continue making your videos, you had stopped and there is so much to learn.
Clear, lucid, fun. Great video
Roast wine? Gah!!!! Raymond! I just bought dark mushroom soy, now I gotta go back to the store and get this bottle of goodness. Man, this char siu looks heavenly!!! Nom nom nom...
Mom, it is "Rose wine". It is a Chinese 'white wine' in terminology but in fact it is a spirit with high alcohol proof. Happy shopping...
Ohhh. No wonder I couldn't find it. Thanks so much! Wanna chop up some char siu and put it in manapua. Yum!
thesupermom1975 Pleasure...depending where u r, most Chinese supermarket will have one form or another though "Rose wine" in Chinese is "玫瑰露“ meaning "Rose dew" is rare outside Asia...not a lot of drinkers for it I suspect (goes well with pan fried oysters) on a cool eve..try alternatively "jiujiangshuangjing" 九江双精( a mouth full in terms), it should do the trick with slightly lower proof or any "meijiu" (means rice wine) about 19 percent proof should work fine and far cheaper as nowadays "Rose Dew" prices could be shocking..obviously the meat won't carry the same potent aroma as "Rose Dew" is seriously strong stuff and may be why our orgasmic Chef gets his high, hahaha. But I have tried his formula (with alternative "meijiu") and it has won some praising from my kids who are 'cha siu' connossieurs. Good luck with the manapua! (don't get too high)....haha
thesupermom1975
I didn't use the rose wine but instead used whiskey, my Chinese grandma always used whiskey in her Chinese food. This would be awesome in manapua.
love some manapua. hubby and boys want me to make some moco loco and haupia for them later...
I love all your dishes and find such a total difference between chefs for this dish. some only use Bean paste Honey and garlic. you use 20 different ingredients and must be great tasting
Thank you so much for all of your cooking shows. They are very easy to follow. Please do. You are the best one I like. You do step by step, talk slowly, giving accurate weight like oz, lb, & temperature. Again thank you so much
Can’t believe I’ve only just found ur videos.xx
Absolutely love the way you do the voice over,
Foodgasm all the way!
Raymond - I enjoyed the video and made your Char Siu today. It was very good - I ate too much. Thank you for your recipe and expertise, as it brings back childhood memories of Hawaii. I also appreciated the production work (including your two-camera shot) as well as your humorous commentary. Subscribed.
Yummy. I could just eat all of this, It looks really appetising. I will try this method of roasting. Thanks a lot for sharing.
LOL!!! Oh gosh, I love your sense of humor. Foodgasm indeed! Will try making this but I will have to do it on a rack.
Wow, very impressive. I'm hungry now. Ha! ... Thank You for sharing your culinary expertise.
You crack me up! Foodgasm, I enjoy your channel and have made several of your recipes. Thank you for taking the time to do this! You have a knack for instruction. Looks like Char Sui is gonna be my next mission. A very special Thai restaurant in SF East Bay inspired me to start cooking Thai 10 years ago, over the years I have branched out to viet, indian, punjabi, go figure a hillbilly from the hills of NC would move to CA and learn how to cook wonderful food from all over the world, and not just fried chicken and biscuits and gravy. Thank you again and look forward to preparing some more of your awesome food.
Excellent char siu recipe and technique. I followed your recipe but smoked it with my new vertical smoker. The last part I turned on the grilled for 10 mins. The meat is juicy and very nicely barbecued with added smoked flavour.
Thanks for the excellent commentary that went with the video. I enjoyed your food conversation.
Best char siu recipe i've seen so far! Thanks a lot! And I love all the other recipe as well.
Love your sense of humor...it goes well with your expertise. Thanks for the wonderful cooking videos. I made the duck and it was very delicious.
What a awesome foodgasm I had watching...The dishes you cook are fantastic...Thanks so much...Cheers
One of the best recipe videos I have seen. Can't wait to try this.
Do jeh do jeh. Although I'm American Indian German my children are half Chinese. I soaked up all the culture I could from my mother in law Jean Lum. I love the food especially fo op (roast duck). Thank you so very much for posting these recipes as I love to cook. They are so hard to find. Joy gin.
I love you all your cooking,.....Everything so clear and easy to follow step by step!!!!!!THANKS!!!!!!
First time viewing one of your video's and wanted to express my enjoyment and interest. The meat trimming was fabulous, detailed and instructional- thanks! Of note- I have never thought to roast meat by "hanging" the meat in an oven, will need to try this after confirming it does not interfere with cooking elements. Thanks for the smiles and creative, new cooking vocabulary!
Very inspiring, I even feel like cooking right now! Love your videos, cheers from Perú and keep making great food xxx
I've tried 3 or 4 recipes for char siu, but this is the best - as good as any I've bought in SF Chinatown. Most recipes I tried were similar, but I think an important step was marinating first with just sugar and wine. I used pork belly and it was delicious. Also agree with Gabriel that your weigh/volume equivalents on the sugar are a bit off. Thanks for sharing this.
Thumbs up Art. This was one of- if not THE best cooking videos I have ever seen. (both informative and entertaining) Great job and thanks!
What an awesome website with amazing recipes....thanks!
Your cooking instructions are amazing & hilarious love it😍 Keep them coming.
Love the work, guys! About to embark on my first attempt at Char Siu. Looks great!
My God ! That Looks Absolutely Beautiful !!
This was the best. Great job. I never realized before how bad the barbecue pork I have been eating. Now I need to get over to my Asian market for the ingredients.
I love the processing parts! It is very educational and fascinating.
you ar the king of Food we love you man
You just won a new subscriber, PORK is the best, I am a PORKCENTRIC PORKAPHILE & I love Chinese food! Hsieh hsieh ni!
I'll need to give this a go. Since leaving Hawaii many years ago, finding good Char Siu (or even a Chinese restaurant that offers it) has been difficult. It's one of my all-time favorites.
I love your tutorials...they rock! they're to the point and not a lot of chatter! And you're funny as heck😁😁😁
you are awesome! I so appreciate your sense of humor!
Nicely done. I had no idea that real char siu pork was so complicated. I may try this. Thanks.
Great show....love the "foodgasm" ....there should be more of it.
We have Char Siu 3-4 times a week...ha ha ha !
Thank you for your demo& recipe of course,...I will try to do it myself instead of buying it.
...The presentation was ...GOOD..!
Well done! Obvious passion and knowledge went into this amazing dish.
Try using baking powder not baking soda OR use self-rising flour instead along with yeast. The most important part is letting the dough rest after you knead and after you put in the meat. Let it rest about 15-20 min. before you steam the baos.
Ok, you got me. First there was the hooks, love that!
A great cook with a sense of humor.
Really funny.
Instant new fan...