@@gypsyl5691 It's also made in Hong Kong and Taiwan, which is more retentive of Chinese culture than China. Additionally, China is infamous for cheating on food products. One never knows what's actually in them. I wouldn't doubt it's made in at least a couple other countries.
Hubby is Vietnam vet, and has eaten all over Southeast Asia. He said this is the best pork he has ever had! By the way my first instant pot meal! Thank-you, Flo!
Hi Flo, I am a Malaysian and over here, you will still see chickens, ducks and char siew hanged up in the eatery shops! Thank you for showing this video. Yeah! I will definitely make this! Char Siew is truly our favourite!
I was born in San Francisco, I'm not Asian, but I love Chinatown too. That BBQ dish looks exceptional and delicious. I live in Arizona out in the country now, and wouldn't know where I could get that alcohol so I appreciate the bourbon suggestion. Flo, you are an awesome cook, dude you are an awesome taster. Thank you guys, great video!
STOP! It's my 2:30 am in Georgia and I'm re-watching this video because you guys are so great. I've got a month old Insta-Pot unboxed, frozen pork belly and now starving. I think this was the first video of you guys I watched and subbed and liked. I'm going to bed and dream of Char Siu now.
My fam loves this.. I make this with the country style spare ribs - they are pretty thick so I cook them a little longer and they are great.. I also tried taking the water liquid from the instapot after the ribs are cooked - putting into a fat separator to get just the liquid - cooking rice in the juice - I do cut it down with 1/2 water - turned out great as well..
Flo, this is the best char siu recipe I've seen. I will definitely try it. I have seen you on America's Test Kitchen for years now, and have always loved your explanation and presentation. You are an excellent Sensei. I'm an American who learned to cook Chinese food from watching Martin Yan in the 80s and 90s (Yan Can Cook) and through many old-fashioned Chinese cookbooks I've worked hard to acquire. Years ago, I learned to cook pork pot stickers from the ATK recipe and sent a dozen to the owner of a local Chinese restaurant as a delivery tip. My wife told me I was crazy. (Yes, true.) Next time I called to order he said, "Cody, you come work for me". Before that, I invited a friend from Hong Kong over for dinner and served him my egg-drop soup and he said it tasted just like his mother used to make. To me, you are the new Martin Yan. I mean that as the highest compliment.
I left Malaysia over 3 decades ago and have been living in Toronto since. I'm so used to HK style char siu that I've almost forgotten about how it used to taste like back home until today... I made your version with pork butt (because that's all I have) and broiled in my Ninja (because my oven's broiler wasn't working). OMG! It's the best char siu as far as I could remember! My Hungarian husband said "It's the best!" and I had to stop him from finishing the other half :-) Thank you for making it so simple and delicious!
Hey Flo & Dude!! We lived in HK over 20 years and have scarfed down some off the best cha siu in the world. We live in Bangkok now. We followed your recipe tonight to a T, using pork belly. Absolute perfection. Our son and BH pronounced it " the best" they've ever had. Thanks for sharing. We enjoy your vids. My wife was born in Hong Kong and also fuses her Cantonese cooking with a touch of western. Will try with shoulder next time.😎👍🏻
I'm really enjoying your recipes. I love the way you don't use measuring spoons, I started doing that too, and it works just fine. Keep the recipes coming, thanks!
My mouth is literally watering Love to watch your videos I’m Mexican how ever I truly think I must been Chinese on another life I can eat all your food everyday they call me chimexican because of my taste for Chinese food thank you for sharing your heritage your culinary experience you go girl!!
Flo, this is very good, I cooked it tonight, it makes my wife happy, I agree this is the best home-made Char-Siu I`ve ever had. Thank you for sharing and your recipe is simple.
U got that right! Ive tried Chinese BBQ pork in the states, hong kong and south east asia. NOTHING BEATS the ones in Malaysia. BBQ Pork & crispy pork belly (siew yoke) is the bomb there. Brought guests from hong kong to malaysia too. It's so good, they brought some home to share with their families!
My favorite BBQ pork place in Vancouver today is on Fraser street called Money BBQ and produce, but there are tons in Chinatown 10 years ago... I also had the best Char Siu in KL when I lived there. I remember that their portion is usually very generous as well.
I’ve been wanting to learn how to cook this kind of barbecue. I can’t thank you enough for sharing this recipe. Your Dude had done great job in tasting it. You are such a delight in front of the camera as looks so easy to prepare. Thank you. You guys are great tandem.
I tried Flo recipe just now using the Mealthy CrispLid for the broiling part (500F n 3-4 mins on each side). Boy oh boy, turned out wonderfully. Imagine you cook meat in IP and then broiling in IP, so convenient and less washing. Thank you Flo from the Bay Area!
I grew up in Chinatown in Vancouver and I remember fondly of the hanging meat. The smells were amazing. Unfortunately it has changed so much, at least Maxim’s is still there. I moved away and where I am now we don’t have good Chinese food and have one tiny Asian grocery store. Looking forward to trying out this recipe.
Have made this recipe several times already, and yes, the pork belly has given the best results. Even my Chinese relatives agree it’s good! Thank you so much for sharing this Flo!!
I made it and it was absolutely delicious. I used cubed pork shoulder and marinated it for 12 hours. I substituted the wine with 1 tablespoon of whiskey. skipped the oven and the glaze part and just fired up the wok and cooked the meat with all the marinate on high heat for about 30 minutes. Then lowered the heat and covered it with a lid for approx another 30 minutes. Cut a small cube of meat for doneness. I served with a salad of coriander, sliced apple, and 2 green onions. This would also be awesome on a bed of rice but didn't to avoid the carbs. It turned out YUMMY! I bought the pork shoulder at an Asian store and for under $5 . I cut up the pork and divided it to make two recipes. Cut up cubes for this recipe and then I was left with a bone and some more cubes which I used to make an amazing Romanian Goulash.... WOW !!!! all for under $5 piece of pork meat.
I am NOT chinese, but the neighborhood I grew up in Queens, NY, over 30 years ago had an asian supermarket with a Chinese restaurant inside and they definitely would display their BBQ'd meat at the window. I've since moved to NJ and can't find anything here like that. I miss those hanging BBQ meats! My favorite is the Roast Pork - yum!!
thank you for sharing this recipe! i love charsiu pork because i worked in Hongkong for 8 long years and i embraced the yummy foods there. Now that i am in Vancouver i would love to try this recipe for my family. Be safe and healthy.😊
I'm Australian and because we are here down in the Asia Pacific region we are blessed with all Asian cultures. Char Siu served just as you served it is so delicious and simple and one of my top 3 treat dinners... and yes to the pork belly, just about every char siu shop here offers both, along with the Duck and sausages etc.
I just put in my Costco order for pork belly! I am making this tonight if my order arrives later🤗 I have everything else in my pantry at the moment!! I am so excited to try this...I’m sure you know that feeling!! Then I’m making the Garlic Noodles! Amazingly enough I even have a small piece of Parmesan to grate over them! Happy, happy with these thoughts, thank you!
I doubled your marinade & glaze & really slathered on the pork belly -had 3 lbs-didn’t have honey but had some corn syrup ( not high fructose kind - get at Target store) came out great!!!😊
I made this recipe in my instant pot, and it was so delicious! The one mistake I made was broiling it too close to the heat element. Even though the parchment paper wasn't hanging over, it burned on the sides. Even though it was charred more than I would have liked, it still tasted great! Next time, I'll lower the oven rack one notch! Thanks for the recipe!
I just received my Philips pressure cooker today and I'm hoping it'll work as well as the instant pot. Been watching a few of your pressure cooker recipes and I can't wait to try them out. You've got the best Asian recipes for pressure cooker on RUclips by far! Thanks so much and keep the ideas coming.
Thanks, Cheryl! All written recipes are available to my patrons on Patreon and I have 2 Instant Pot recipe books available in soft cover and ebook versions. All the details are in the video description.
Awesome video as usual guys. I sub tomato paste for the red fermented bean curd. I use about one heaping teaspoon tomato paste per piece of bean curd. Never had any complaints.
Finally got around to making this. Who needs the neon red?! This was seriously tender and delicious. Much easier than I figured. I broiled 5 minutes per side and loved the char. Thank you for the great recipe!
I have eaten char siew in Malaysia, Hong Kong, Australia Melbourne, Sydney, Canberra, Taipei. My vote, without any doubt, for the best char siew is in Malaysia. 10 out 10 in Malaysia, and the rest just 7. Some Malaysian restaurants in Melbourne also have very delicious char siew. I was informed that the Malaysians use honey instead of sugar.
The really tasty char siew must be pork belly. The same as Flo is using here in this video. Char siew is a very mature food product. They are almost the same everywhere. I believe the Chinese in Malaysia use pork belly for their char siew. In general, pork belly is mainly for roast crispy pork.
.......while your marinade was first-rate, the pork belly was way to fat......the result should have been served with an angioplasty....... I will keep your marinade.....but swap out the pork belly with pork shoulder.
@@FloLum If you make char siu using pork shoulder in the Instant Pot, would the cooking time be different or will 30 minutes and quick release still work for this cut of pork?
I just discover your channel. I miss the Chinese food, they are the best in the world. I lived in the city and my mouth watered at the char siew, char saw.......hanging by the restaurant’s window. I miss the yuk yen, sar mai, soup fish boullet ..I couldn’t find those in US.
Looks great! Will try this. But I think the time on the pressure cooking should be halved and not broil in the oven but high temp bake instead to crisp up.
We had this (again) dish last nite. Our son grew up in HK. Cha siu is his fave. We live in Bkk where great HK cha siu is scarce. This was his critique "V v tasty!! Cant believe how authentic it is!! 😎
Look delicious. Love to add simple side dishes a steam egg custard with toppings 1 tbsp light soy sauce, fried garlic & fragrant oil (steamer Khind DB600 is really convenient. 1 egg 1 person, sufficient water & stir, 1 tsp light soy sauce) . Steam egg custard 15 mins) and steam soup, don't have or not convenient, a simple instant boiling hot water + borvil (1 tsp) soup will do. You can do it together while preparing roast char siew rice.
My son and I made this for dinner. Turned out great. Made a few substitutions because I didn't have all ingredients. Did part of it in the instant pot and part of it sous vide. Both came out fantastic. A Happy New Year to your family.
Yes I would not use fermented bean curd….I was going to say I’ve ours was always red….lol. I’m from Hawaii. I love, love pork belly! I’m in South Carolina now and can’t find it. You said Costco, so I will have to look! I’ve never seen the wine at our 1 Asian store, but will try with whiskey! Thanks so much! Enjoy your videos! Have tried a few recipes, always yummy!
Yes! Thank you, I grew up in Malaysia and the char siu is very different than in Canada too. It’s never done in an oven but smoky Chinese bbq! The smoky char is the secret.
Simple and easy but juicy and delicious Pork BBQ. Excellent and timely summer recipe!!! Thanks for the tips and hints. We have been using Instant Pot for many recipes including Pork Ribs. Your recipe is a great addition to our Instant Pot collection.
Ahh Kula Lumpar! Singapore also has (had) the smoked poultry smoked, whole and hanging. Ducks & chicken. Malaysia countryside was an eating experience. Y'all do very well picking up good food recipes. Thanks for sharing and the memories!
I was so excited to have received my IP the past weekend. This was the first recipe I made and it was delicious! Thank you so much for sharing so much simple, easy and delicious recipes.
Hello Flo, I came upon this video this morning. Then watched several more from your channel. Happy to see you are making these dishes easier for wannabe cooks like me. Also pleased to hear you share your Faith. I Hope you are enjoying Vancouver, welcome to Canada. Its nice out there, I was stationed at the Army Barracks on the island in the mid 70's, loved it out there. Warm regards, Steve (64yrs), Manitoba.
Hi, Mrs.Lum I just discovered your youtube videos & i'm very glad I did, I have a question if i don't have an insta pot, Can I cook this pork, on the stove top or oven or by steaming & how long would either method take? thank you from yuklan
Love this recepi I make it all the time in big amounts, then a freze it half, it come in handy for so many recepis, and soups 🍲, I used pork shoulder the more fat the better 👍
The basic technique of marinade, pressure cook & brown is something I will try. I have to go to our local Asian market and shop for some ingredients. Blessings
I’m able to purchase a lot/most of the ingredients that Flo uses online, which is great since I’m trying to stay home as much as possible. I was going to try the crispy beef and green bean recipe tonight-but maybe I will do this one instead!
This is a recipe I have been looking for. I have been wanting to make my own Char Siu to eat and to use in pork buns. This is such a simple method. "Ohh..it can all fit"..I understand completely. I use so many pans because "I was sure the first one was big enough". I really like the connection with family culture you make as well. Thank you so much for sharing.
I love all your recipes - so well explained! For this Recipe Chinese BBQ Pork do you add also CHAR SIU Sauce? Thought I should check before I begin…Appreciate your reply - thank you so much!
Made this last night and it was amazing. I baked it since I didn't want to pull out the Instant Pot but it was still excellent. Thanks for a great recipe!
Ohhhh! I know what your talking about, I'm filipino, spanish born and raised in KAHALUU, OAHU HAWAII. I grew up with different ethnicity my favorite foods was mostly chinese, oh man how I missed our chinatown's char siu (I nowreside in the Philippines) I'm gonna try your recipe thank so much 🤙🏼.
I am a Chinese American raised in the US. I love that you are making lots of traditional Cantonese dishes. If I don't own a pressure cooker, what is the alternate for making your Char Siu recipe. Should I just put it in a steamer basket and steam it prior to putting it in the oven?
I don’t think steaming gives you the same result as pressure cooking. If you don’t have a pressure cooker then I would suggest cooking it the traditional way, roasting in the oven on a rack at 400°F for 50-60 mins, making sure to flip midway and baste over the last 15-20 mins as you go.
I have done this already. I got two meals, woohoo, and the second night was even better if that is possible. Mr meat and three veg “loooved” it. Now I am making it again. Fabulous. Thank you Flo.
We are making this today, but using packets of Char Siu seasonings from 99 Ranch. We are from Shanghai and this is a favorite. I’ve only seen it red. We use the Boston Butt cut.
Not sure if your Costco stocks it but in Southern California they stock boneless Country Style Pork Ribs which are pre-cut into the perfect size for Cha siu.
Hi Flo. Greetings from London, England. I've only just discovered your site and have been watching some of your recipes. I'm now cooking this tonight and then I will watch some of your others and give those a crack !! Love your presentation and this twist on Char Siu in a pressure cooker rings my bell !! I LOVE Vancouver by the way :):)
Lol...I just made some with pork belly! Came out as good as the restaurants! I skip the sugar and hoisin, I use honey and fermented red bean curd. Soooo good!!
I think it’ll depend on how you cook and what you like to eat. There are 2-in-1 models of pressure cooker/air fryers available these days. Maybe you don’t have to choose.
Want some amazing melt in your mouth BBQ pork? You’ll be glad to know it’s also super easy! Happy Sunday! 💕
Happy Sunday Flo and Dude! Looks yummy love your recipes 🐖
Thanks, Evelyn!
Bourbon is a great tip! I can't get any shaoxing wine here in Colorado that's not from China.
Carbage Man I would be surprised if it didn’t come from there isn’t that it’s origin?
@@gypsyl5691 It's also made in Hong Kong and Taiwan, which is more retentive of Chinese culture than China. Additionally, China is infamous for cheating on food products. One never knows what's actually in them.
I wouldn't doubt it's made in at least a couple other countries.
Hubby is Vietnam vet, and has eaten all over Southeast Asia.
He said this is the best pork he has ever had! By the way my first instant pot meal!
Thank-you, Flo!
"Dude" has the Best Job Ever!!!! Food Taster!!! :-0😁
I love how you let us know about ingredients that we will use more than once.
Hi Flo, I am a Malaysian and over here, you will still see chickens, ducks and char siew hanged up in the eatery shops! Thank you for showing this video. Yeah! I will definitely make this! Char Siew is truly our favourite!
I was born in San Francisco, I'm not Asian, but I love Chinatown too. That BBQ dish looks exceptional and delicious. I live in Arizona out in the country now, and wouldn't know where I could get that alcohol so I appreciate the bourbon suggestion. Flo, you are an awesome cook, dude you are an awesome taster. Thank you guys, great video!
STOP! It's my 2:30 am in Georgia and I'm re-watching this video because you guys are so great. I've got a month old Insta-Pot unboxed, frozen pork belly and now starving. I think this was the first video of you guys I watched and subbed and liked. I'm going to bed and dream of Char Siu now.
My fam loves this.. I make this with the country style spare ribs - they are pretty thick so I cook them a little longer and they are great.. I also tried taking the water liquid from the instapot after the ribs are cooked - putting into a fat separator to get just the liquid - cooking rice in the juice - I do cut it down with 1/2 water - turned out great as well..
Flo, this is the best char siu recipe I've seen. I will definitely try it. I have seen you on America's Test Kitchen for years now, and have always loved your explanation and presentation. You are an excellent Sensei. I'm an American who learned to cook Chinese food from watching Martin Yan in the 80s and 90s (Yan Can Cook) and through many old-fashioned Chinese cookbooks I've worked hard to acquire. Years ago, I learned to cook pork pot stickers from the ATK recipe and sent a dozen to the owner of a local Chinese restaurant as a delivery tip. My wife told me I was crazy. (Yes, true.) Next time I called to order he said, "Cody, you come work for me". Before that, I invited a friend from Hong Kong over for dinner and served him my egg-drop soup and he said it tasted just like his mother used to make. To me, you are the new Martin Yan. I mean that as the highest compliment.
Alas, I am not Lan Lam in America’s Test Kitchen but I am flattered you think I was her. 😊
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Look so easy and yummy thank you much 🤭🤣🤞👍🤙🙏
I left Malaysia over 3 decades ago and have been living in Toronto since. I'm so used to HK style char siu that I've almost forgotten about how it used to taste like back home until today... I made your version with pork butt (because that's all I have) and broiled in my Ninja (because my oven's broiler wasn't working). OMG! It's the best char siu as far as I could remember! My Hungarian husband said "It's the best!" and I had to stop him from finishing the other half :-) Thank you for making it so simple and delicious!
This comment warms my heart! Thank you, Khim! 🥰
Char siu is a personal fav. Have watched this presentation several times; I never tire of your demonstration! Thx to Dude as well! Mahalo!
Hey Flo & Dude!!
We lived in HK over 20 years and have scarfed down some off the best cha siu in the world. We live in Bangkok now. We followed your recipe tonight to a T, using pork belly. Absolute perfection. Our son and BH pronounced it " the best" they've ever had. Thanks for sharing. We enjoy your vids. My wife was born in Hong Kong and also fuses her Cantonese cooking with a touch of western. Will try with shoulder next time.😎👍🏻
I don't have a pressure cooker, so how long should I steam the pork on a stove-top steamer? Thank you for all your amazing recipes. ❤💜💚💛👍👍
Seriously ... I think I actually smelled this through my computer! Thanks!
❤️ Flo, it’s incredible that you blend childhood memories in Vancouver along with staple childhood eats. I love you guys.
I love that you give us amazing recipes with ingredients that we can find !!!!
Dude has the best job ever !!!!
I'm really enjoying your recipes. I love the way you don't use measuring spoons, I started doing that too, and it works just fine. Keep the recipes coming, thanks!
My mouth is literally watering
Love to watch your videos I’m Mexican how ever I truly think I must been Chinese on another life I can eat all your food everyday they call me chimexican because of my taste for Chinese food thank you for sharing your heritage your culinary experience you go girl!!
Flo, this is very good, I cooked it tonight, it makes my wife happy, I agree this is the best home-made Char-Siu I`ve ever had. Thank you for sharing and your recipe is simple.
U got that right! Ive tried Chinese BBQ pork in the states, hong kong and south east asia. NOTHING BEATS the ones in Malaysia. BBQ Pork & crispy pork belly (siew yoke) is the bomb there. Brought guests from hong kong to malaysia too. It's so good, they brought some home to share with their families!
Finally did this for dinner. Perfect! Very soft and tasty. We needed 6 minutes on broiler. Thank you for this! We all loved it.
Thank you for trying the recipe and then review. It is a great help
I am going to try your sauce recipe. I am from Hawaii. Lived in China, Taiwan, and HK. HK has the best I have had thus far.
My favorite BBQ pork place in Vancouver today is on Fraser street called Money BBQ and produce, but there are tons in Chinatown 10 years ago... I also had the best Char Siu in KL when I lived there. I remember that their portion is usually very generous as well.
I’ve been wanting to learn how to cook this kind of barbecue. I can’t thank you enough for sharing this recipe. Your Dude had done great job in tasting it. You are such a delight in front of the camera as looks so easy to prepare. Thank you. You guys are great tandem.
I tried Flo recipe just now using the Mealthy CrispLid for the broiling part (500F n 3-4 mins on each side). Boy oh boy, turned out wonderfully. Imagine you cook meat in IP and then broiling in IP, so convenient and less washing. Thank you Flo from the Bay Area!
Interesting. I'm going to look for this.
Hi Flo, I finally decided to get an Instant Pot. I just purchased both of your books! Wish me luck...lol
Love my instant pot. Pork belly from Costco is my favorite
I have used pork steaks. My mouth is watering...
I am so glad I found your channel!
How would you do this if you don't have a pressure cooker? Would an air fryer work?
Watching the progression of your videos from your early days to now, I love how comfortable and relaxed you have become in front of the camera
Thank you! It doesn’t feel like it!
Made this after drooling at your end result- turned out PERFECT!!!!! Roll it up in crescent roll ready made and WOW WOW WOW!
I grew up in Chinatown in Vancouver and I remember fondly of the hanging meat. The smells were amazing. Unfortunately it has changed so much, at least Maxim’s is still there. I moved away and where I am now we don’t have good Chinese food and have one tiny Asian grocery store. Looking forward to trying out this recipe.
Have made this recipe several times already, and yes, the pork belly has given the best results. Even my Chinese relatives agree it’s good! Thank you so much for sharing this Flo!!
Oh for sure the best char siew is in Malaysia! I am Singaporean but my family and I get our char siew fix in Malaysia!! Best!!
I made it and it was absolutely delicious. I used cubed pork shoulder and marinated it for 12 hours. I substituted the wine with 1 tablespoon of whiskey. skipped the oven and the glaze part and just fired up the wok and cooked the meat with all the marinate on high heat for about 30 minutes. Then lowered the heat and covered it with a lid for approx another 30 minutes. Cut a small cube of meat for doneness. I served with a salad of coriander, sliced apple, and 2 green onions. This would also be awesome on a bed of rice but didn't to avoid the carbs. It turned out YUMMY! I bought the pork shoulder at an Asian store and for under $5 . I cut up the pork and divided it to make two recipes. Cut up cubes for this recipe and then I was left with a bone and some more cubes which I used to make an amazing Romanian Goulash.... WOW !!!! all for under $5 piece of pork meat.
I am NOT chinese, but the neighborhood I grew up in Queens, NY, over 30 years ago had an asian supermarket with a Chinese restaurant inside and they definitely would display their BBQ'd meat at the window. I've since moved to NJ and can't find anything here like that. I miss those hanging BBQ meats! My favorite is the Roast Pork - yum!!
When you smile the world seems brighter.
thank you for sharing this recipe! i love charsiu pork because i worked in Hongkong for 8 long years and i embraced the yummy foods there. Now that i am in Vancouver i would love to try this recipe for my family. Be safe and healthy.😊
I used this recipe over and over. It’s so good and comes out perfect every time! Thank u!
I'm Australian and because we are here down in the Asia Pacific region we are blessed with all Asian cultures. Char Siu served just as you served it is so delicious and simple and one of my top 3 treat dinners... and yes to the pork belly, just about every char siu shop here offers both, along with the Duck and sausages etc.
I just put in my Costco order for pork belly! I am making this tonight if my order arrives later🤗 I have everything else in my pantry at the moment!! I am so excited to try this...I’m sure you know that feeling!! Then I’m making the Garlic Noodles! Amazingly enough I even have a small piece of Parmesan to grate over them! Happy, happy with these thoughts, thank you!
Oh, and it’s Sunday! Happy Sunday!
This looks amazing! I love your Instant Pot recipes. I’ll give this one a try with my family this week, for sure!
Awesome! Hope you enjoy it!
I doubled your marinade & glaze & really slathered on the pork belly -had 3 lbs-didn’t have honey but had some corn syrup ( not high fructose kind - get at Target store) came out great!!!😊
I made this recipe in my instant pot, and it was so delicious! The one mistake I made was broiling it too close to the heat element. Even though the parchment paper wasn't hanging over, it burned on the sides. Even though it was charred more than I would have liked, it still tasted great! Next time, I'll lower the oven rack one notch! Thanks for the recipe!
I just received my Philips pressure cooker today and I'm hoping it'll work as well as the instant pot. Been watching a few of your pressure cooker recipes and I can't wait to try them out. You've got the best Asian recipes for pressure cooker on RUclips by far! Thanks so much and keep the ideas coming.
Oh and I hope you don't mind me suggesting that you put up the recipes in the write-up so it's easier for pressure cooker idiots like me out there 🤣
Thanks, Cheryl! All written recipes are available to my patrons on Patreon and I have 2 Instant Pot recipe books available in soft cover and ebook versions. All the details are in the video description.
@@FloLum thanks Flo. I'm not familiar, how do I purchase the e versions of your cook book? From the Amazon site seems like it's only hardcopy version?
There should be an option to choose Kindle version. You need a Kindle app to use it. You’ll have to contact Amazon if you need further help.
I love to watch you you're so plesent, so nice when you explain each meal God bless you
Woke up at 2:18 am and now I’m hungry! Thank You!
How can I make this without an Instant Pot? Please advise, it looks so utterly delicious. My mouth is watering....😋
Awesome video as usual guys. I sub tomato paste for the red fermented bean curd. I use about one heaping teaspoon tomato paste per piece of bean curd. Never had any complaints.
Finally got around to making this. Who needs the neon red?! This was seriously tender and delicious. Much easier than I figured. I broiled 5 minutes per side and loved the char. Thank you for the great recipe!
I remember seeing the hanging red meat in Chinatown in Boston. It smelled delicious and we’d often buy something to bring home. Loved it!!!
My husband buys char siu at our local Asian market, Uwajimaya, in Renton, WA! It’s his favorite!!
Why did I watch this at 11:46 PM... I am so hungry now. That looks amazing Flo, thanks for the recipe.
I have eaten char siew in Malaysia, Hong Kong, Australia Melbourne, Sydney, Canberra, Taipei. My vote, without any doubt, for the best char siew is in Malaysia. 10 out 10 in Malaysia, and the rest just 7. Some Malaysian restaurants in Melbourne also have very delicious char siew. I was informed that the Malaysians use honey instead of sugar.
The really tasty char siew must be pork belly. The same as Flo is using here in this video. Char siew is a very mature food product. They are almost the same everywhere. I believe the Chinese in Malaysia use pork belly for their char siew. In general, pork belly is mainly for roast crispy pork.
Flo..... You're great....never had an issue with any of your fine recipes that I have tried. However with your char sui, while your marande
.......while your marinade was first-rate, the pork belly was way to fat......the result should have been served with an angioplasty....... I will keep your marinade.....but swap out the pork belly with pork shoulder.
I did a more recent video using sous vide method to cook with pork shoulder, if interested.
@@FloLum If you make char siu using pork shoulder in the Instant Pot, would the cooking time be different or will 30 minutes and quick release still work for this cut of pork?
What a blessed guy to have such a wonderful chef. Love your recipes
my daughter did this with short ribs in the insta pot she raved about it cant wait to try with tender loin ty
I just discover your channel. I miss the Chinese food, they are the best in the world. I lived in the city and my mouth watered at the char siew, char saw.......hanging by the restaurant’s window. I miss the yuk yen, sar mai, soup fish boullet ..I couldn’t find those in US.
I used this recipe in my baby back ribs. Still delicious. Thank you for sharing. God bless you
This marinade looks really good. I'm gonna try it on a bunch of different things. I might add some fresh ginger in it as well.
Lots of great food in Malaysia. Hope you get inspired and bring us more delicious heart warming recipes.
Looks great! Will try this. But I think the time on the pressure cooking should be halved and not broil in the oven but high temp bake instead to crisp up.
Thank you for making it easy for us. It looks scrumptious dear.
Sounds and looks very doable. And looks amazingly delicious. My next project. Just need five spice. And of course side pork with the skin. Thanks.
Thanks, Francis. No skin for char siu though.
@@FloLum I will try skinless and skinned. Do you have a video on how to cook duck ala meat shop? Thanks
We had this (again) dish last nite. Our son grew up in HK. Cha siu is his fave. We live in Bkk where great HK cha siu is scarce. This was his critique "V v tasty!! Cant believe how authentic it is!! 😎
Look delicious. Love to add simple side dishes a steam egg custard with toppings 1 tbsp light soy sauce, fried garlic & fragrant oil (steamer Khind DB600 is really convenient. 1 egg 1 person, sufficient water & stir, 1 tsp light soy sauce) . Steam egg custard 15 mins) and steam soup, don't have or not convenient, a simple instant boiling hot water + borvil (1 tsp) soup will do. You can do it together while preparing roast char siew rice.
Your meals bring so many memories, particularly if Singapore in the 1970s. Never mind western food, the bbq was paradise.
And crispy noodles
And spicy noodles
And whole steamed fish
And little baby sweet pork ribs
My son and I made this for dinner. Turned out great. Made a few substitutions because I didn't have all ingredients. Did part of it in the instant pot and part of it sous vide. Both came out fantastic. A Happy New Year to your family.
Yes I would not use fermented bean curd….I was going to say I’ve ours was always red….lol. I’m from Hawaii. I love, love pork belly! I’m in South Carolina now and can’t find it. You said Costco, so I will have to look! I’ve never seen the wine at our 1 Asian store, but will try with whiskey! Thanks so much! Enjoy your videos! Have tried a few recipes, always yummy!
Yes! Thank you, I grew up in Malaysia and the char siu is very different than in Canada too. It’s never done in an oven but smoky Chinese bbq! The smoky char is the secret.
Yum! This looks so good. I don't have an instapot, so how would I cook this without one? Oven, steamed, braised??? It looks so yummy!!
Simple and easy but juicy and delicious Pork BBQ.
Excellent and timely summer recipe!!!
Thanks for the tips and hints.
We have been using Instant Pot for many recipes including Pork Ribs.
Your recipe is a great addition to our Instant Pot collection.
So glad I found this channel. Looks delicious.
I’ve made this with pork shoulder, but the pork belly looks fantastic! Going to have to give this a try.
Ahh Kula Lumpar! Singapore also has (had) the smoked poultry smoked, whole and hanging. Ducks & chicken. Malaysia countryside was an eating experience. Y'all do very well picking up good food recipes. Thanks for sharing and the memories!
I was so excited to have received my IP the past weekend. This was the first recipe I made and it was delicious! Thank you so much for sharing so much simple, easy and delicious recipes.
Hello Flo, I came upon this video this morning. Then watched several more from your channel. Happy to see you are making these dishes easier for wannabe cooks like me. Also pleased to hear you share your Faith. I Hope you are enjoying Vancouver, welcome to Canada. Its nice out there, I was stationed at the Army Barracks on the island in the mid 70's, loved it out there. Warm regards, Steve (64yrs), Manitoba.
Thanks, Steven... I was born and raised in Vancouver. 😉
Hi, Mrs.Lum I just discovered your youtube videos & i'm very glad I did, I have a question if i don't have an insta pot, Can I cook this pork, on the stove top or oven or by steaming & how long would either method take? thank you from yuklan
Totally agree Malaysian the BEST BBQ MEAT EVERRRRR and I'm from South America..
I am benefiting from your indulgence into your culture. Thank you
Love this recepi I make it all the time in big amounts, then a freze it half, it come in handy for so many recepis, and soups 🍲, I used pork shoulder the more fat the better 👍
The basic technique of marinade, pressure cook & brown is something I will try. I have to go to our local Asian market and shop for some ingredients.
Blessings
Yes!
I’m able to purchase a lot/most of the ingredients that Flo uses online, which is great since I’m trying to stay home as much as possible. I was going to try the crispy beef and green bean recipe tonight-but maybe I will do this one instead!
This is a recipe I have been looking for. I have been wanting to make my own Char Siu to eat and to use in pork buns. This is such a simple method. "Ohh..it can all fit"..I understand completely. I use so many pans because "I was sure the first one was big enough". I really like the connection with family culture you make as well. Thank you so much for sharing.
Great video!!!!!!!!! the vibe is awesome, subscribed 😎😎
I have marinated pork shoulder cut in four overnight and going to put it in the instant pot for 40 min hope it will be as good as yours
It was perfect and broiled for 3 min and shredded perfectly soooo soft. Thank-you
I love all your recipes - so well explained! For this Recipe Chinese BBQ Pork do you add also CHAR SIU Sauce? Thought I should check before I begin…Appreciate your reply - thank you so much!
Flo you did an.excrllent job well done simply to prepare I will prepare some thanks for sharing the sauce
Made this last night and it was amazing. I baked it since I didn't want to pull out the Instant Pot but it was still excellent. Thanks for a great recipe!
Ohhhh! I know what your talking about, I'm filipino, spanish born and raised in KAHALUU, OAHU HAWAII. I grew up with different ethnicity my favorite foods was mostly chinese, oh man how I missed our chinatown's char siu (I nowreside in the Philippines) I'm gonna try your recipe thank so much 🤙🏼.
I am a Chinese American raised in the US. I love that you are making lots of traditional Cantonese dishes. If I don't own a pressure cooker, what is the alternate for making your Char Siu recipe. Should I just put it in a steamer basket and steam it prior to putting it in the oven?
I don’t think steaming gives you the same result as pressure cooking. If you don’t have a pressure cooker then I would suggest cooking it the traditional way, roasting in the oven on a rack at 400°F for 50-60 mins, making sure to flip midway and baste over the last 15-20 mins as you go.
I have done this already. I got two meals, woohoo, and the second night was even better if that is possible. Mr meat and three veg “loooved” it. Now I am making it again. Fabulous. Thank you Flo.
Suggest you look at mixed with la
Lau
We are making this today, but using packets of Char Siu seasonings from 99 Ranch. We are from Shanghai and this is a favorite. I’ve only seen it red. We use the Boston Butt cut.
I'm SO lucky to have a 99 Ranch in Irvine. I'll look for the seasoning packets. Might give those a try.
Really enjoy your naturalness in the video...and easiness in your delivery...not common on RUclips....thanks subscribed 😎💗
Not sure if your Costco stocks it but in Southern California they stock boneless Country Style Pork Ribs which are pre-cut into the perfect size for Cha siu.
Looks absolutely fantastic. Melt in your mouth delicacy.
My mom loves to use Char Siu to make spring rolls!! Its freaking awesome!!!!
That sounds yummy. Hope you have the recipe to share. 😁
Does she use it to make fresh spring rolls or fried spring rolls?
@@kathleenray1827 Fresh spring rolls, but my mom does make an awesome veggie spring roll
Hi Flo. Greetings from London, England. I've only just discovered your site and have been watching some of your recipes. I'm now cooking this tonight and then I will watch some of your others and give those a crack !! Love your presentation and this twist on Char Siu in a pressure cooker rings my bell !! I LOVE Vancouver by the way :):)
Lol...I just made some with pork belly! Came out as good as the restaurants! I skip the sugar and hoisin, I use honey and fermented red bean curd. Soooo good!!
Sounds delish!
I have been trying many are recipes but I love the crispy skin.
I give yours a try.
This is not the same as Chinese roasted pork belly which is known for the crispy skin.
question can i make this in an oven and how many degrees celsius should i put it on and for how long ?thank you
If I want to pick only one of the two: an air fryer OR an instant pot pressure cooker, which one should I buy? Which of the two is more useful?
I think it’ll depend on how you cook and what you like to eat. There are 2-in-1 models of pressure cooker/air fryers available these days. Maybe you don’t have to choose.