Mandy Lee’s Tender & Juicy Char Siu with Fig Jam Glaze | In The Kitchen With
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- Опубликовано: 4 окт 2024
- So many recipes exist for the world-famous Cantonese barbecued pork, char siu, and Food52 Resident Mandy Lee shares her favorite version that’s super tender and juicy. She achieves the meat’s iconic dark-red exterior through fresh beet juice and is glazed with fruity fig jam. Lastly, it's torched for that charred and glistened finish. GET THE RECIPE ►► f52.co/3yz6Ylz
Check out Mandy’s blog for much more of her food, writing, and photography ►► www.ladyandpups...
PREP TIME: 6 hour 40 minutes
COOK TIME: 40 minutes
SERVES: 4 to 6
INGREDIENTS
Pork & Marinade
1 pound (450 grams) pork shoulder (preferably marbled), or skinless pork belly
1/4 cup (60 grams) beet juice
1/4 cup (72 grams) hoisin sauce
2 1/2 tablespoons (37 grams) soy sauce
2 tablespoons (15 grams) potato, tapioca, or cornstarch
1 1/2 tablespoons (30 grams) yellow miso paste
1 tablespoon (15 grams) fish sauce
1 tablespoon (15 grams) dark brown sugar
1 tablespoon (15 grams) Chinese rose wine, baijiu, or gin
1 1/2 teaspoons (10 grams) Dijon mustard
1/4 teaspoon Chinese five-spice powder
1/4 teaspoon freshly ground black pepper
3 garlic cloves, smashed and peeled
Fig Jam Glaze
3 tablespoons (60 grams) floral honey
2 tablespoons (36 grams) fig jam
1 1/2 tablespoons (20 grams) unsalted butter
1 pinch fine sea salt
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I just made this and left comments on the food 52 site. Mandy is a cooking goddess!!! I have never had this much success with a recipe. Merry fiestas everyone!
"If you don't have a blow torch, GET. ONE." Savage!
Mandy Lee, working with beet juice in a white tee. You're my hero.
real master chef.. and good teacher
Used to think this recipe was really hard and would be impossible in a small apartment like mine, but you made it looks so easy. Definitely gotta try soon!!!
I always learn SO much from Mandy’s videos. You’re a great teacher!
Wonder if this method would work well for spare ribs…
I could watch you cook all day!
Very informative, informal, and inspiring, Cannot wait for your next video.
"And ...then" Mandy whips out a blow-torch. "If you don't have a blow-torch, get one!"
In the beginning when I saw this comment, I thought you were joking
@@mediterrenean lol....hell yeah..... I hopped on over to amazon and ordered one immediatly! When Mandy talks. We listen and we obey. "Did I say non stick?" btw, her book is epic.
Or you could show how to do it in the oven under the broiler🤔
I ❤ Mandy's recipes. Her seriousness and intensity about food matches well with what I like.
Who doesn't love a recipe that involves a torch? Mandy, thank you for this lovely recipe for barbecued pork. You've made it very approachable and also fun. That wait at the end must seem interminable....but worth it.
Honestly Mandy's recipes involve so many steps and ingredients that I usually don't want to cook it for myself, but I really admire her meticulous approach to cooking and she's so fun to watch!
Always love seeing Mandy Lee videos pop up here! She's really got a great mind for cooking
Mandy is my spirit animal
I am captivated by this recipe I can tell that it is good just by listening to you.
Yesterday I was thinkinh of adding butter to my honey glaze and here you are doing it.
And there is something special about you, and your video thanks was a pleasure to watch!
Wowowow the shimmering of the glaze while it was getting blow-torched!
The Queen is back.
Definitely will try this recipe for my next char siu thanks Mandy! Always the best
The color of the marinade is so gorgeous. Beet juice is a really unique ingredient. Also curious about that rose wine but mainly for drinking purposes mixing with cocktails.
You are absolutely amazing! What a great recipe and way of teaching!
This looks so good and simpler than I would have thought! Thank you for sharing it. ♥
Definitely want to try this. Always make my char siu from a packaged marinade. Cant wait to try it from scratch! Thanks for such an easy to follow recipe.
I made this for christmas and it was amazing. I like fattier char siu so I opted for pork belly. So juicy and succulent.
Mandy feels down-to-earth, no grandiose. Great teaching style
I have been waiting for this my whole life.
I love your recipes and can’t wait to make it
Yummm, this looks delightful!
Mandy, I haven't made enough of your cookbook yet. This looks tasty.
Oh, this looks so delicious. I wanna try this so badly!
Super amazing recipe -> immediately on my to do list 😍
Could resist buying your book no longer!
Ooooh yes that looks absolutely delicious 😋 yummy 🙏💜💜💜💜💜💜
This taught me it’s ok to baste with a raw marinade if I’m going to still cook it. Didn’t know if it was ok to commingle the temps.
Look very delicious 🤤 😋
wow yummy yummy nyan host
Blowtorch is affordable. I got one for less than 3 dollars, if you are lucky you'll find one with free butane gas.
Could you use pomegranate juice if beet juice isn't easy to find??
The over night pork looks like alien space nest candy- and I want some! Could you smoke the marinaded meat- I bet it would be great
Your thoughts on using red yeast rice for color
Hi,Mandy. I saw your video and I am very interest in your recipe of making Char siu pork but where do you buy the thick jam. Can you give the name of the brand. I lived in Atlanta, GA, USA. Thanks.
Wouldn’t molasses usually do the job of the starch / fig jam?
Hi Mandy Lee! I'm from New York. Close to Queens. Any specific recipe to ACCURATELY replicate that taste of the chinese BBQ Ribs? They used to be so delicious that even cold from the fridge they were the best! How do I do this? I miss that taste. What do you think those old by gone Chinese restaurants used? The old days!
Mandy, what would you do with red fermented bean curd?
Mandy, can you show us how to make a residential friendly roast duck?
What brand of rose wine did you use?
What is the alcohol content? I found a rose wine with 50% alcohol but don't know how that compares to the one you used.
It is hard to search for it if I dont know the name.
Gonna need washing up video with all the charred bits on the oven tray and rack lol
She’s the reason I’ve got a blowtorch in the kitchen lmaooo
すごいおいしそうですね！！！！！
im curious to know my cantonese dad's reaction if i made this for him to try. He always took my brother and i to eat char siu growing up
I would say the word, juicy, does associate with it; at least the tasty ones I have tried. That means yours is really yummy.
What about saki and rosewater instead of the rose wine?
I was also thinking maybe rose water would work for the floral. Would be curious to know!
Wondering the very same! 🤔
After watching your video I went to my local Chinese restaurant and bought it. Much easier. 😁
Does anyone know what camera she is using to film? It looks super unique!
I’m no pro, but it looks like the DJI Pocket 2 or the DJI Osmo
Can't I just buy beet juice? What is miso paste? What's in it?
🙌🙌🙌
Can one use Veal instead of Pork?
Is this how they get the char in Chinese restaurants?
Mmmmmmmmmmm
While some of the ingredients in this recipe are not traditional, don't let that put you off as the results are spectacular.
I followed this recipe almost as written. I made a few substitutions because I ran out of ingredients. Specifically, I used some gochujang because I ran out of miso. I also couldn't find rose wine, so I used sherry and a splash of rose water. Lastly, I left out the beet juice because I was ok with the color as-is.
The recipe make plenty of marinade. I had two lbs of pork, and it was more than enough. I cut my strips too thick though, and so I ended up baking the meat for almost 30 minutes after dipping it. Don't be tempted to turn up the oven because the technique is similar to reverse sear. The medium heat ensures the strips cook evenly; the char comes at the end from the torch, not the oven.
I loved the results. The pork was fatty and juicy as expected, and the exterior was a savory, sweet, and little bitter from the char. The glaze in particular is so simple in ingredients, but brought so much depth of flavor. Don't skip it, and don't skip the part about torching it. I also used the leftover to glaze the meat again at the end.
On the hoisin, make sure to use the kind that comes in a jar. I used Koon Chun but LKK also makes a good one. Don't use the LKK that comes in a bottle though; save that for pho.
Thank you Mandy for the keeper recipe!
You made a different recipe with all of your substitutions. 😂
Where are your doggos ? 😋
I am convinced that all youtube/tv/famous chefs have brand new baking sheets that they use when they film, so everyone feels ashamed of the gross baked on grossness that lives on their own baking sheets.
But this is an amazing recipe, and it actually feels do-able, so maybe a new year goal?
Where...where did the fifth one go?????
💜👍💜👍💜
Lovely detail. But, How is that not undercooked after 25 minutes? Chinese cooking demystified Cooks it for 60 minutes. Cooking with Lau Cooks it for 50 minutes. Maybe if it was pork tenderloin, but isn't this Boston butt? Very fatty. Doesn't that have to cook off?