HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
I was excited to watch and try this until you mentioned Chinese 5 spice 😭 I can't stand the taste of this at all 🙈 is there a different dried spice you can use for this recipe? Chinese 7 spice maybe?
when I was younger I worked with a chef from Szechuan province he made the same product but he marinated the pork with among other things Chinese rock sugar and his own five-spice powder he used a natural food dye that was plant-based but when he cooked it was slow and low in a hot box bbq that never went above 185 degrees Fahrenheit for t least 10 to 13 hours and every 3 or 4 hours he would glaze the pork with the marinate we call the resulting product meat candy.. it was so good we always sold out . The tougher the starting meat the more tender the final product ..ahh those were the days
Very rare to have someone explain things in "Detail" why they are doing certain procedures in most vids. Thank You for giving "Complete" instructions. I subscribed to your channel because it is the best Thai cooking channel out there. 2 BIG thumbs up!
When marinating meats, I like to place the meat & marinade into a zip bag. Makes it very easy to turn the pieces (just 'flip' the bag) and less mess! *Thanks for a delicious recipe!*
I wish that more cooks would follow your format; You are fun, honest, clear and concise. Your recipes are excellent and your methods well explained. The end products are delicious and special. Thank you so much! Oh, just a tiny comment - please don't forget that the rest of the world uses metric measurements, and temperatures.
So glad I came across this recipe. I remember back in the early 90's, there was an Asian man that owned his own restaurant. He served a pork dinner that looked exactly like this. It was the best pork I've ever had. He served it every Wednesday. Hopefully once I try this recipe it will taste the same because it certainly looks like it. I hope it's not spicy. Thank you for sharing this recipe it brings back such great memories.
Works a treat. I put a generous squeeze of concentrated tomato paste in the mix which has given a good reddish veneer alongside the honey glaze. Delicious. Now to make some steamed buns
I made this today! I left my pork to marinade for 2 days and omg, it's so flavourful! This is my first time making it too! Amazing recipe - thank you! :D
Pailin, I just tried making this, and it turned out sooooooooo good! Thank you! Nom nom nom... You are so right about the pork shoulder being more tender than the loin. Thanks again. :-)
Wow !.... Your are one of the most enjoyable, pleasant, informative teachers i've seen on here. NEW FAN ! ... can't wait to try this recipe. Thanks for being here !
Pai, as a last step I reccomend glazing the meat one last time. Then set the oven to broil and place the tray on the top rack for an extra minute or two. This will give the meat a crispiness and deepen both the flavor and texture. Love your videos.
For natural red color I'm using angkak / hong qu mi / fermented rice yeast (it's look like red glutinous rice) I think the authentic recipe is used this one to get the red color just soaked it into a water 2:1 (hot water : rice) ratio for 30 mins and it's ready to go. Don't add too much of it coz it's gonna taste a little bitter if you do. Since it's a natural Coloring so you won't get the redness as intense as the food coloring red, so if you want more intense red color you can add food coloring. You can get it at Chinese/asian store or Chinese herbal medechine shop. Thanks for sharing your recipe Pai ❤
Very similar to my recipe. I cook it a few different ways, depending on the amount and time restrictions. Overnight sous vide is probably my favorite with the most flavor. Quick broil afterwards. I also smoke it or do it just as you did. The fermented bean curd is a key ingredient. I also use it for mapo tofu. The one I use is more brown, not red. This is a good share! Thank you ❤
A quick tip, dont use thai chinese 5 spice powder, known as palo, (if you are in thailand) as it usually contains coriander which will throw the taste off. Authentic chinese 5 spice do not contain coriander; its basically fennel seed, star anise, cinnamon, clove and szechuan pepper. You can sub the szechuan pepper with sand ginger (not to be mistaken for ginger) or white pepper, but those first four ingredients are compulsory. Also, if you are after char siu, make sure your soya sauces and oyster sauce are chinese ones, preferably Lee Kum Kee as anything else will taste totally different. Thai soya sauces and oyster sauce taste very different to chinese ones. Char siu in Thailand is also known as moo daeng, which is translates to red pork and tastes NOWHERE near to char siu in any way shape or form. Tasteless bright red dry pieces of the cheapest cut of pork. Moo daeng isnt char siu.
@@KatGlo that will be fine if you are makin a thai dish but if its chinese dishes you are after, look for those that contain all the ingredients I mentioned above. Dont mess up the chinese roasted duck/chicken, char siu, siu yuk with anything else, once you have tasted the right type of chinese 5 spice, whatever you cook will remind you of the food you get at chinese restaurants. :)
Thank you so much for sharing your recipe. I grew up on the Texas / Mexico border, and down here bbq is abundant and takes on its own distinct style, with mesquite smoke and sweet yellow onion as the primary flavor enhancers. The food culture here is very monolithic, with taquerias dominating the landscape, and quality asian cuisine is hard to come by consistently, and asian style bbq rarer still. I did not get the opportunity to try Chinese cuisine (both traditional and Americanized) until my early 20s, and fell in love with some of the flavors. Then I tried Japanese and fell in love with sushi. Later, Thai, Vietnamese, and then Korean bbq, all thanks to friends from different Asian and non-Asian cultures alike who love asian fusion cuisine (including Hispanic, Greek, and Pakistani). I have never had the opportunity to try char sui pork, but I came across it while looking into street foods from around the world. If no one else around here is going to make it, then I am just going to have to do it myself! Luckily, I am close friends with a couple who, being addicted to asian fusion cuisine, shop regularly at a nearby asian market which caters to multiple cultures, and have helped me navigate my way thru the isles. I am hopeful that I can soon procure the ingredients you have listed, and give it a try. I also appreciate your presentation, which was very friendly, casual, and easy to follow.
I used the recipe without tweaking. Turn out so well liked by my boys and hubby. Thank you so much. I will try to do this again to see how to soften the meat.
I finally made it! it tasted so good, I did omit the Garlic(wife's allergic), She loved it, tried the same thing with beef strips. OMG. I did make a video on a dinner, I posted links to you, since you inspired me to go farther with cooking Asian food. Thank you!
I make your grandmother's twice cooked chicken, and cod with soy/ginger recipes. They are excellent and I've sent you pics a few times. I want to make this pork recipe and then put it in my chicken soup recipe instead of chicken. That should be fabulous. Now if I could find a hot mustard recipe to go with that... Awesome!!!
Pailin, Great recipe for Char Siu . I always wondered what ingredients made up Char Siu marinade. I’ve made this many times with store bought marinade but now I can make it myself thanks to you. This is a must try recipe for me. Thank you!
I love pork shoulder!! I usually make it into pulled pork. The best part is what BBQ chefs call the _'money muscle.'_ This part of the shoulder has the most marbling, and it's what competition chefs usually win or lose by. I thawed a shoulder out a few days back and cut the 'money muscle' into strips for char sui, while cubing the rest of it for _'Chili Verde'._ The Chili Verde was amazing, and tomorrow I start the Char siu!
I want to learn how to make it so I can use it for pork buns. Just the recipe I was looking for. I love how you give me so many choices along with the recipe. Thank you.
After i ate this pork nearly every morning in thailand 20 years ago and found it only in one single restaurant in Hannover, Germany, which moved away, i´m so glad now to find this video! Thanks so much!!
You did an outstanding job. Your method re-affirmed everything I was about to do. I also enjoyed that you didn't hesitate to mention that you had forgotten the water. That moment made the video much more relatable. Thank you!
I made my five spaces just with coriander seeds, cloves, cinnamon, Szechuan and It really like me very much. Thanks for the recipe of b b q pork is going to be my second time cooking it
If you're just looking for a deep red color you might want to use achiote or annatto seeds or paste. It will give a bright red color with little or no flavor. You can buy it at the large Walmarts where the mexican spices are located.
Hi Pailin, I am from Indonesia. yr charsiu & recipe looked so delicious. thx a lot. i wish to try to make it. pls advise how to make it stands longer at least for 3 days as I will send it to my son who is far out of town. thx a lot in advance.
Mrs. Pailin's Thank you so much, I will do the best I can do it this weekend and I will let you know, thanks again. Chinese food is soooo, healthy. Respectfully; Andy
Beside this gorgeous receipe I just love the way you explain everything. My name is Manuel and I am from Nicaragua, love your channel. I send you a big hug 🤗
I just made about 4 Ibs of this Chinese BBQ Pork today and it turned out really good. I put it in won ton soup today and I plan to put it over rice tomorrow. If I still have any left I might use it to make spring rolls. Thank you. ขอบคุณมากค่ะ
I just tried this recipe - YUUUUUMMMMMMYYYYYYYYY! One little problem - I did not make enough for everyone. Loved it! "Crispy Pork Belly for the next recipe. Thanks
Hi! Just pulled it out of the oven-my best ever!!!! I did not have any red fermented bean curd. Just a few drops of juice out of the jar. But I added 2 tbs red chili garlic sauce into it. Delish!!!! I finished the last 4 minutes DIRECTLY under the broiler for charring. Before that the oven stayed at 400. The last 10 minutes or so I put the broiler on but still kept the pork in center of the oven. Last 5 minutes DIRECTLY under the broiler. Glazed the Hell out of it throughout the cooking time (after the first 15 minutes).
There are no words to describe how good char siu taste when homemade. It was so juicy [as she said] and it has a much better taste as the spices are more noticable. Excellent video!
Thank you so much for this. Wanted to make this for so long. Have a great Vietnamese spring recipe that this pork goes in. Perfect thank you. Your explanation and demonstration was perfect!
lana lake it’s easy to make this mistake but Ann Other wrote out in English a close approximation of how Cantonese Chinese call this type of roast pork (with the crispy skin). In Cantonese it’s sorta like “siew yook”. So Anna’s version of “siu yuck” is pretty close.
Ohhh nice, i grew up eating char shiu almost everyday. Tho, ur char shiu isnt "burnt" enough, but still look great. And Adam's kitchen is dope!!! And why is Adam so tall??? 😂😂😂
I made this once already and it was outstanding. For the glaze I separated a little of the marinate to use for the glaze before pouring it on the meat. It saved me a step because I'm lazy.
Pai, where did you buy your “chicken wire” grill that you put in the pan ? I have always wanted one to cook with, as well as, pour water under my food and cool down my food without the bottom of my food getting “mushy”. Thank you and I love your videos.
flashy5150 in the US, you can find them on Amazon or any cooking store. They are referred to as either cooling racks, or half sheet pan racks or cookie sheet racks.
Came across one of your video accidentally and I just love it! Didn’t even recognise that you’re Thai!! เสียงคุณไพลินน่าฟังมากๆค่ะ😘 New fan from Sydney😀
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Omg......the most attractive juices ever Pailin!!
My pork didn't come out so good☹
@@beastx5323 What went wrong?
I was excited to watch and try this until you mentioned Chinese 5 spice 😭 I can't stand the taste of this at all 🙈 is there a different dried spice you can use for this recipe? Chinese 7 spice maybe?
Looks good 👍 Have you tried that on spare ribs?
when I was younger I worked with a chef from Szechuan province he made the same product but he marinated the pork with among other things Chinese rock sugar and his own five-spice powder he used a natural food dye that was plant-based but when he cooked it was slow and low in a hot box bbq that never went above 185 degrees Fahrenheit for t least 10 to 13 hours and every 3 or 4 hours he would glaze the pork with the marinate we call the resulting product meat candy.. it was so good we always sold out . The tougher the starting meat the more tender the final product ..ahh those were the days
Very rare to have someone explain things in "Detail" why they are doing certain procedures in most vids. Thank You for giving "Complete" instructions. I subscribed to your channel because it is the best Thai cooking channel out there. 2 BIG thumbs up!
When marinating meats, I like to place the meat & marinade into a zip bag. Makes it very easy to turn the pieces (just 'flip' the bag) and less mess! *Thanks for a delicious recipe!*
I wish that more cooks would follow your format; You are fun, honest, clear and concise. Your recipes are excellent and your methods well explained. The end products are delicious and special. Thank you so much! Oh, just a tiny comment - please don't forget that the rest of the world uses metric measurements, and temperatures.
First char siu recipe that has simple ingredients love it !
So glad I came across this recipe. I remember back in the early 90's, there was an Asian man that owned his own restaurant. He served a pork dinner that looked exactly like this. It was the best pork I've ever had. He served it every Wednesday. Hopefully once I try this recipe it will taste the same because it certainly looks like it. I hope it's not spicy. Thank you for sharing this recipe it brings back such great memories.
Just stumbled onto this video and the shady "the choice is yours" sold me. Love your attitude and delivery.
I laughed so hard when she said that, then that smile like "Don't complain if it's dry. You were warned." lol
Very proud you didn't sleep or have shower to wait for marinate to finish!
i just screamed!! LOL!!!
I made this with your recipe and it's absolutely delicious. The whole family love it. Thank you so much.
"Soooooooo, the choice is yours". I laughed so hard; very cute!
OMG, me too!
lmao I was dead too.
the shade in that statement! Pailin is my new fave cook lol
And my second burst came when "you can put water at the beginning too.... I just ..forgot" hahaha
Has me laughing super loud because she gangster with it. The choice is yours and I forgot bwaahahaha 😭
Love to watch her cooking. The way she speaks just at good pace for me
Lol her personality got me. 😂 She’s so fun to follow along
This ingredients never let me down. This is my 4th times making it. Thank you Pailin
I've just tried it and i cant believe i made that! So good. Cant believe how easy it is. Thank youuuuuu ❤️👍
Works a treat. I put a generous squeeze of concentrated tomato paste in the mix which has given a good reddish veneer alongside the honey glaze. Delicious. Now to make some steamed buns
I used this recipe for my cooking class finals and got a perfect score. THANK YOU PAI!
I made this today! I left my pork to marinade for 2 days and omg, it's so flavourful! This is my first time making it too! Amazing recipe - thank you! :D
Did you leave in the fridge or room temperature?
Wow! Another delicious recipe. Thank you P''Pai for your nicely dedicated videos. Love you so much. Its really worth my time.💟💟💟
Teresa Bristy Gomez t
You're so fun to watch. So chill. Thanks for sharing this recipe. 😊
Pailin, I just tried making this, and it turned out sooooooooo good! Thank you! Nom nom nom... You are so right about the pork shoulder being more tender than the loin. Thanks again. :-)
Wow !.... Your are one of the most enjoyable, pleasant, informative teachers i've seen on here. NEW FAN ! ... can't wait to try this recipe. Thanks for being here !
Pai, as a last step I reccomend glazing the meat one last time. Then set the oven to broil and place the tray on the top rack for an extra minute or two. This will give the meat a crispiness and deepen both the flavor and texture. Love your videos.
Suave Chiang has
@Suave, I think it's better for her to make Pad Thai rather than pork char siu.
For natural red color I'm using angkak / hong qu mi / fermented rice yeast (it's look like red glutinous rice) I think the authentic recipe is used this one to get the red color
just soaked it into a water 2:1 (hot water : rice) ratio for 30 mins and it's ready to go. Don't add too much of it coz it's gonna taste a little bitter if you do.
Since it's a natural Coloring so you won't get the redness as intense as the food coloring red, so if you want more intense red color you can add food coloring.
You can get it at Chinese/asian store or Chinese herbal medechine shop.
Thanks for sharing your recipe Pai ❤
I wanna thank you a lot ! I'VE MADE a lot of your recipes and we love all of them!
Very similar to my recipe. I cook it a few different ways, depending on the amount and time restrictions. Overnight sous vide is probably my favorite with the most flavor. Quick broil afterwards. I also smoke it or do it just as you did. The fermented bean curd is a key ingredient. I also use it for mapo tofu. The one I use is more brown, not red. This is a good share! Thank you ❤
I can’t wait for my bean curd to arrive from Amazon. I’m starting off with pork for fried rice! Can’t wait! Thanks so much!
You are so much more precise than most chefs! Thank you!
Really appreciate the detailed info. Helps a lot when we have to get the ingredients. Thanks for sharing your recipes with us. 💞
It is very traditional way of making Char Siu , great recipe.
I tried this recipe and it was delicious! My 8 year old son couldn't get enough! Great on sammies the next day too! Thanks Pai 😀
I know this was a long time back, but just wanted to say banh mi char siu is a thing and it's very delicious to have as lunch!
Looks so delicious! Can't believe this is her episode 1. Great quality through and through
Charsiew is simply amazing when done right. great job!
Thanks for the recipe. I’m a horrible cook and this actually worked out well for me. UBC grad ‘94.
Thanks a million; this is definitely one of my favorite dishes, plus Mongolian Beef, and Pot-stickers/Egg-rolls.
Made this for my wife and her friends it didn't disappoint. Thanks for the recipe.
A quick tip, dont use thai chinese 5 spice powder, known as palo, (if you are in thailand) as it usually contains coriander which will throw the taste off. Authentic chinese 5 spice do not contain coriander; its basically fennel seed, star anise, cinnamon, clove and szechuan pepper. You can sub the szechuan pepper with sand ginger (not to be mistaken for ginger) or white pepper, but those first four ingredients are compulsory. Also, if you are after char siu, make sure your soya sauces and oyster sauce are chinese ones, preferably Lee Kum Kee as anything else will taste totally different. Thai soya sauces and oyster sauce taste very different to chinese ones. Char siu in Thailand is also known as moo daeng, which is translates to red pork and tastes NOWHERE near to char siu in any way shape or form. Tasteless bright red dry pieces of the cheapest cut of pork. Moo daeng isnt char siu.
Thanks 🙏
Dang, just bought one with coriander
@@KatGlo that will be fine if you are makin a thai dish but if its chinese dishes you are after, look for those that contain all the ingredients I mentioned above. Dont mess up the chinese roasted duck/chicken, char siu, siu yuk with anything else, once you have tasted the right type of chinese 5 spice, whatever you cook will remind you of the food you get at chinese restaurants. :)
Oh 😞 I just read this .. half hour after mixing it all and marinating. My powder says coriander in it.
@@BostonBB ouch...
i literally just found this channel and now i have to binge it. I love your style and energy! and im trying this recipe! it looks soooooo good!!
Thank you so much for sharing your recipe. I grew up on the Texas / Mexico border, and down here bbq is abundant and takes on its own distinct style, with mesquite smoke and sweet yellow onion as the primary flavor enhancers. The food culture here is very monolithic, with taquerias dominating the landscape, and quality asian cuisine is hard to come by consistently, and asian style bbq rarer still.
I did not get the opportunity to try Chinese cuisine (both traditional and Americanized) until my early 20s, and fell in love with some of the flavors. Then I tried Japanese and fell in love with sushi. Later, Thai, Vietnamese, and then Korean bbq, all thanks to friends from different Asian and non-Asian cultures alike who love asian fusion cuisine (including Hispanic, Greek, and Pakistani).
I have never had the opportunity to try char sui pork, but I came across it while looking into street foods from around the world. If no one else around here is going to make it, then I am just going to have to do it myself! Luckily, I am close friends with a couple who, being addicted to asian fusion cuisine, shop regularly at a nearby asian market which caters to multiple cultures, and have helped me navigate my way thru the isles. I am hopeful that I can soon procure the ingredients you have listed, and give it a try.
I also appreciate your presentation, which was very friendly, casual, and easy to follow.
I used the recipe without tweaking. Turn out so well liked by my boys and hubby. Thank you so much. I will try to do this again to see how to soften the meat.
I finally made it! it tasted so good, I did omit the Garlic(wife's allergic), She loved it, tried the same thing with beef strips. OMG. I did make a video on a dinner, I posted links to you, since you inspired me to go farther with cooking Asian food. Thank you!
I love it...thanks for sharing this recipe....
I make your grandmother's twice cooked chicken, and cod with soy/ginger recipes. They are excellent and I've sent you pics a few times. I want to make this pork recipe and then put it in my chicken soup recipe instead of chicken. That should be fabulous. Now if I could find a hot mustard recipe to go with that... Awesome!!!
I subscribed before I even finished the video, I love your humor
I've been waiting for this! My prayers have been answered
HONESTLY SPEAKING, AM NOT A MEAT EATER ANYMORE, BUT THE TRUTH IS THIS, YOU BBQ PORK LOOKS GREAT, AM GOING TO TRY IT FOR MY FAMILY.
Pailin,
Great recipe for Char Siu . I always wondered what ingredients made up Char Siu marinade. I’ve made this many times with store bought marinade but now I can make it myself thanks to you. This is a must try recipe for me. Thank you!
I love pork shoulder!! I usually make it into pulled pork.
The best part is what BBQ chefs call the _'money muscle.'_ This part of the shoulder has the most marbling, and it's what competition chefs usually win or lose by.
I thawed a shoulder out a few days back and cut the 'money muscle' into strips for char sui, while cubing the rest of it for _'Chili Verde'._
The Chili Verde was amazing, and tomorrow I start the Char siu!
I want to learn how to make it so I can use it for pork buns. Just the recipe I was looking for. I love how you give me so many choices along with the recipe. Thank you.
Your personality expresses the joy of cooking.
Hopefully once I try the recipe, it will be the end of buying it!
After i ate this pork nearly every morning in thailand 20 years ago and found it only in one single restaurant in Hannover, Germany, which moved away, i´m so glad now to find this video! Thanks so much!!
Dennis Senne Hallo wo ist die Restorant in Hannover? Hast Du genau adres? :) Where is that restoran in Hannover? Have You adress?
Thanks Ms Pailin i made my BBQ char siu using your recipe its yummy. Thank you.
Try to use gojujang... Korean chili paste for the red color...
I’m using this on a pork chop to use in pork fried rice for myself! I’m sure it will be flavorful & great, thanks, Pai🌸 chop is in marinade!
You did an outstanding job. Your method re-affirmed everything I was about to do. I also enjoyed that you didn't hesitate to mention that you had forgotten the water. That moment made the video much more relatable. Thank you!
I made my five spaces just with coriander seeds, cloves, cinnamon, Szechuan and It really like me very much. Thanks for the recipe of b b q pork is going to be my second time cooking it
If you're just looking for a deep red color you might want to use achiote or annatto seeds or paste. It will give a bright red color with little or no flavor. You can buy it at the large Walmarts where the mexican spices are located.
Thank you for the tip. I don't think I can find the bean curd where I live, but achiote is easy to come by.
Hi Pailin, I am from Indonesia. yr charsiu & recipe looked so delicious. thx a lot. i wish to try to make it. pls advise how to make it stands longer at least for 3 days as I will send it to my son who is far out of town. thx a lot in advance.
wow, I am Chinese. Please do more Chinese Recipe. Love ur videos
Mrs. Pailin's
Thank you so much, I will do the best I can do it this weekend and I will let you know, thanks again. Chinese food is soooo, healthy.
Respectfully;
Andy
Tqsm Pai. Awesome n so straight forward receipe. Sure to try. Yum😁
Perfect instructions, very clear thank you. I have my assignment for next weeks grilling
Beside this gorgeous receipe I just love the way you explain everything. My name is Manuel and I am from Nicaragua, love your channel. I send you a big hug 🤗
Pai I love your cooking,you never disappoint.
That Pork looked amazing.
I just made about 4 Ibs of this Chinese BBQ Pork today and it turned out really good. I put it in won ton soup today and I plan to put it over rice tomorrow. If I still have any left I might use it to make spring rolls. Thank you. ขอบคุณมากค่ะ
I just tried this recipe - YUUUUUMMMMMMYYYYYYYYY! One little problem - I did not make enough for everyone. Loved it! "Crispy Pork Belly for the next recipe. Thanks
Enjoy your videos, you are so happy and informative, thank you
Enjoyed your video,and subscribed. I love BBQ pork.
Brilliant!!! I totally agree with you. Char siu always tastes better home-made.
If you have a pellet smoker that will work too and add some of that magical smoke flavor and ring as well. Nice video, Pai
Thank you for taking the mystery out of Chinese barbecue pork, one of my favourites! Two thumbs up!
I can't wait to try this , looks amazing
Did u do it?
@@dongyo69 Yes I did , one of my favorite pork recipes .
Great vid I will certainly be making this one for sure.
Don't want to make it.
Just see how it's done.
Buy it all the time.
Now I know what I'm eating.
Interesting.
This looks amazing I'm going to try this weekend keep you updated thankyou
I definitely had to add some brown sugar to get that sweetness taste, just like the Chinese restaurant. 👌🏽
The water on the baking tray part is a nifty trick. Great tips. Looks much better than those I made
I laughed at the "Make sure everybody is nice and coated" lol!
Hi! Just pulled it out of the oven-my best ever!!!! I did not have any red fermented bean curd. Just a few drops of juice out of the jar. But I added 2 tbs red chili garlic sauce into it. Delish!!!! I finished the last 4 minutes DIRECTLY under the broiler for charring. Before that the oven stayed at 400. The last 10 minutes or so I put the broiler on but still kept the pork in center of the oven. Last 5 minutes DIRECTLY under the broiler. Glazed the Hell out of it throughout the cooking time (after the first 15 minutes).
Please help!!! Can THIS recipe be directly replied to baby back ribs? I keep the rack intact. No foil? Same oven temp? No flipping? Thank you!!!!
Yay one of my favorite styles of pork! Mm
Love your recipe. Love the way you speak. Thank you.
NO MSG...makes this dish taste 10 times better....
Fresh pork already has glutamate in it
Yes, no msg is better.
I am a fan now 😊
There are no words to describe how good char siu taste when homemade.
It was so juicy [as she said] and it has a much better taste as the spices are more noticable.
Excellent video!
Thank you so much for this. Wanted to make this for so long. Have a great Vietnamese spring recipe that this pork goes in. Perfect thank you. Your explanation and demonstration was perfect!
Love love love this recipe! ❤ I made it with our Berkshire Pork Shoulder steaks.. because that's all I had.. it was a winner!
Thank u for sharing your recipe👍
Thank you for your beautiful show you make me hungry now , I love Chinese food ,
Pai, next time "crispy pork belly" with rice and sauce please.
Siu Yuck?!
lana lake in china, "crispy pork belly"'s name is siu yuk (燒肉
@@glxphsyt8948 hua ha ha I just realize😅
lana lake it’s easy to make this mistake but Ann Other wrote out in English a close approximation of how Cantonese Chinese call this type of roast pork (with the crispy skin). In Cantonese it’s sorta like “siew yook”. So Anna’s version of “siu yuck” is pretty close.
Hi Pailin, I love your cooking class. It is so different with your natural sense of humor. Staying there and good luck!
Ohhh nice, i grew up eating char shiu almost everyday. Tho, ur char shiu isnt "burnt" enough, but still look great. And Adam's kitchen is dope!!! And why is Adam so tall??? 😂😂😂
Very traditional yet simple recipes. As a Chinese I think you did a wonderful job. Keep up good work!!!
Isn't the red colour originally coming from red fermented rice yeast ( 紅麴米 / 红曲米,)?
I made this once already and it was outstanding. For the glaze I separated a little of the marinate to use for the glaze before pouring it on the meat. It saved me a step because I'm lazy.
Pai, where did you buy your “chicken wire” grill that you put in the pan ? I have always wanted one to cook with, as well as, pour water under my food and cool down my food without the bottom of my food getting “mushy”. Thank you and I love your videos.
flashy5150 in the US, you can find them on Amazon or any cooking store. They are referred to as either cooling racks, or half sheet pan racks or cookie sheet racks.
Came across one of your video accidentally and I just love it! Didn’t even recognise that you’re Thai!! เสียงคุณไพลินน่าฟังมากๆค่ะ😘
New fan from Sydney😀
Is this the same as what is known in Thailand as moo daeng? Didn't know it's so easy to make by yourself! Thanks, Khun Pailin!
@varakom1 Thank you for the answer!
Nice 👌
Stumbled on your channel bc my wife can’t cook but I do but wanna learn more. My new favorite channel.