How to Make Chinese Barbecued Pork
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- Опубликовано: 10 фев 2025
- Bridget shows Julia how to make savory, meaty Chinese Barbecued Pork.
Get the recipe for Chinese Barbecued Pork: cooks.io/2CxjaaJ
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I, myself, is a Chinese cook. I appreciate dry sherry is used as a substitute to Chinese rice wine in many of your Chinese dishes, as I personally think dry sherry is the best substitute.
Wish I had read this before I bought the Chinese Rice wine. :)
I wholeheartedly agree with you 👍
Bridget and Julia could not be any cuter! I love watching them cook together!
I literally started to drool watching this. Must make it.
Same here, I think boneless shoulder roasts are the best cut for pork, besides back bacon and ham, my mother and brothers prefer ribs.
A very key point of cha siu is the alcohol. That brings a lot characters to chasiu in different styles. Most traditional one is using a alcohol called 玫瑰露酒
True
I like test kitchen cuz they use ingredients that they know ppl can get their hands on but still try to keep the taste profile as close as they can to the original recipe. I've tried a few of their recipes and I gotta say they were pretty close to the original recipes.
I love the show! Big fan for years! That looks AMAZING!!
She said char siu in Cantonese very accurately!
Bridget did indeed, even with the correct tones (6:55).
How can it be char siu, without the red dye?
Sorry, spent too much time on Oahu.
steve
@@steveskouson9620, It can be red without food coloring. Traditionally, red fermented bean curd is used to add the red color and a deeper umami flavor. Here is another recipe for making char siu at home (from Pailin's Kitchen) that uses fermented bean curd: ruclips.net/video/MPZ5fw35bc4/видео.html
So I tried to make this tonight, but messed up a few parts of the recipe because I confused it with another Chinese BBQ pork recipe on the ATK website and it still turned out delicious.
WOW keep up the Good Work👍ATK never disappoints Thanks
That was a beautifully executed pronunciation of Char Siu. This is very well executed, I have to say that the best cut of char siu is where the fat and lean meats alternate like a pearl necklace. The red colour you usually see in chinese restaurants is usually artificial colouring, and completely unnecessary. Even better dish when served with a fried egg with the yolk still runny!
That marinade sounds wonderful! I would want to use it on everything.
Its perfect i marinade my body with it and so far im loving it
😂
I made this tonight and it was delicious! Although it was a little sweeter, next time I will make less sweet and add spice to make it spicy!! 😋😋😋😋😋😋😋
I made this today. Let it marinate overnight and then baked and broiled as stated. I will never go to a Chinese rest. again. Very easy to make.
Luv u guys. Have watched u for years. Pork is my favorite so I love this. Thanx for all your tests.
Made this! Excellent but I had to make adjustments bc I used less pork (3lbs) and used pork loin (a drier meat). I paid attention to the other comment about the time being too long and adjusted accordingly.
20 min tented. 25 min untented
2-3 min dry 2 min glaze both sides. I used 1/2 cup water initially when tented but had to add another 1/2 cup during the dry time bc the water evaporated and the glaze on the foil started burning and smelled. Used only 4 Tbsp Hoisin and added 2 Tbsp Oyster Sauce (saw on another recipe). Omitted the ketchup, used brown sugar instead of white.
Visually I thought for sure it was gonna be dry but nope, it was awesome! Just like a restaurant! Other recipes don’t use the broil method at all but I think it really makes a difference!
If it weren't so late, I'd be on the phone ordering Chinese food now.
It's late now but the local Chinese shop has this pork shoulder on sale till Monday. I know what my Sunday's gathering is having :)
Ordering char sui as take outs or even at restaurants doesn’t compare to home made but can do until you make your own.
Looks delicious! Not as bright red as restaurants but as long as it tastes good!!
Char Siu is a simple, but delicious chinese recipe. Char siu is versatile and can be used in many other Chinese dishes...
One of my all time fave recipes. But I eat mine with fried rice and a vegetable stir fry. 😍
Hello, Julia and Bridget, good job 👍! Thank you for showing us how to make "char siu" 🥩 at home. GOOD "char siu" is not easy to find if you don't live in a city that has a Chinatown or good Asian grocery stores. I shall definitely try out this recipe.
Even then, if you can get the ingredients for sale, it's cheaper to make at home!
@@wanderingazn, yes, plus you have control over what you put in it.
wanderingazn, it’s ridiculously expensive for one strip of cooked char siu and it doesn’t ever taste as good as homemade. I’ve had to do take out as a last resort and it cost almost $9 a strip. I could buy a package of pork from Costco for that price and get 6-7 strips out of the package.
@@judybabcock7591 Ordinary grocery stores always charge premium prices for food products considered to be either gourmet or ethnic, because they know that they can get away with it. Purveyors of mass-produced food also use lesser-quality and/or skimp on ingredients. Check out these other recipes for char siu: ruclips.net/user/results?search_query=char+siu+pork+recipe.
I must admit that Chinese cuisine is top among my favorites. This made my mouth water terribly as you made it. Yes, it is a keeper.
I’m glad you are doing more sophisticated non-Western food
Sophisticated?
@@davejones5747 , by sophisticated I mean recipe that is a bit more involved rather than simple stir frying which a lot of Americans already know about. Perhaps "more complex" is a better phrasing.
Kudos Bridget for saying "Char Siu" at the end of this presentation.
Except she mispronounced it.
@@KailuaDoug, No, she DIDN'T! She pronounced it PERFECTLY in Cantonese (6:55), even with the correct tones. It is obvious that you don't speak Cantonese at all.
Alan Au - Heaven forbid, I don’t speak Cantonese. But I do you speak English, and since she is speaking English throughout this entire show, is not pronounced “Cha Su”, it is “Char Sue”.
Sounded OK to me.
I'm in Hawaii and there are a lot'of differing pronunciations of many words. We over-look mispronunciations made by tourists and newcomers and often correct them in a friendly way. Saying "Park the car in the yard" from a Boston native would sound totally different from someone saying the same in Pidgin English.
If I was to be picky about this video, the Char Siu pork would be more redder in color.
@@KailuaDoug Coming from a Cantonese-speaking background, I'm confirming she pronounced 叉燒 with the proper Cantonese pronunciation. There are about twelve different romanization systems for Yue Cantonese. Yale Romanization which is the closest in pronunciation spells it _chāsīu_ . International Phonetic Alphbet spells it _[tsʰáː.síːu]_ , but most people cannot read IPA. Jyutping spells it _caa1 siu1_ . _Char siu_ may be from Standard Romanization that was developed in the late 1880s. I don't know why the letter _r_ is in Standard Romanization, but the English _r_ sound is not a part of Cantonese phonology. The literal meaning of 叉燒 is "fork roasting", so _fork_ in Cantonese is pronounced _chah_ and never "char".
I made this dish. Here are my notes:
The recipe itself is very tasty and I wouldn't change anything.
Cooking for an hour at 300 was a bit much. Maybe my oven cooks hot or I cut the pork to thin, but it rendered to much of the fat and left the pork a bit dry. Same for the seven minute broil and three minutes to fix the glaze. There minutes and three minutes were fine.
Thank you
Although it’s frowned upon I would add a little MSG or at least to the pork rib version
Oh wow! I'm making this tomorrow.
@Scott McMahon - did you make it yet? I want to, too tomorrow....l was wondering if it turned out!
Almost exactly what I do, but I don’t cover the pork at all and I don’t add water. I don’t mind the tradeoff of the drippings burning a bit - adds a bit more aroma =).
Doing this tonight with chicken thighs... can’t wait!
Mouthwatering!
I didn’t know Char Siu was served with sticky rice traditionally. Sounds amazing!
Regular long grain rice is just as delicious and my family loves it for over 40+ years.
Normally when someone says sticky rice I automatically think sweet sticky rice. I'll go out on a limb and assume that she ment the rices' consistency not the sweetness, I prefer long grain rice but it sounds good either way.
Oh my God my taste buds are begging for that right now😊 you ladies are demystifying all the Chinese secrets, keep up the great cooking.
I just made this today with Chef John's recipe. This is a nice adapted recipe and tastes the same as what you would get at an American Chinese restaurant. My recipe was different because I used Chinese cooking wine and a splash of rice vinegar(to add some tang). I ended up using turbinado sugar because I couldn't find my brown sugar, which is preferable because of the molasses content.
I'll be fixing this soon
🎋) " Thanks, Bridget and Julia, for sharing this recipe with your viewers ! " (👍👍
Bridget and Julia, my boyfriend and I watch your shows on the weekends and we sure enjoy trying out all the different recipes. I know my boyfriend will try this recipe using exactly ALL (although I have my ingredients) the ingredients you’ve mentioned. He’s the cook and spoils me every weekend. I used to have family get togethers until I lost my husband, but I do still cook.
U2 totally Rock. I do love watching you guys and I love using you guys recipe.
wow!!! so yummiLicious😱😱😱
Id love to see you ladies atempt to make a Peruvian Ceviche.
char siew@honey sweet roast pork +eat with roast chicken and peeking duck@roast duck and 🍚,its called cantonese chicken rice..this is our special meal in Malaysia especially in the weekend at chinese restaurant..
I am so making this!
Love these two! When they laugh it reminds me of Wilma and Betty hmmm hmmm hmmm !
Nice recipe! thumbs up my friend.
Making this tomorrow. Letcha know how it turns out.
Man that looks wonderful! I gotta make that!!
Yum! I have studied Chinese cooking and this is a favorite of mine. Please make soy sauce chicken, dry fried green beans , tofu family style and garlic eggplants to round out our meal! Thanks and looking forward to your next show( and the above mentioned recipes)!
Can I marinate for overnight or 24 hrs?
Now I'm starving 🤤
Excellent
I love my ATK ladies. I want to have drinks with them as Dan makes us a meal.
Dan is GREAT!
Love how you two are so at ease and friendly with each other. Also, really like that you avoided using any racist or culturally-inappropriate references. Keep up the excellent work!
I wish I could find a man that cooks as good as Bridget.
Dan
RaymondHng
Daddy Dan 4 ever
Try China town...
my favourite
This looks so darn good! Did you know they built the Great Wall of China with white sticky rice. *I'd love a recipe for that too* !
Alright I’m doing this thank you!!
I felt naked when there was no intro
To make it look authentic add some red food coloring to the marinade. I will be trying this recipe!
OMG now I need this
Watched this last night. Have it in the oven right now! Will report back, but the glaze barely survived the day. I could eat in with a spoon!
Looks nice & juicy after resting and slicing...mmmn 👍
I have saved this recipe as I have looked high and low for it. 😊 thank you
Needs chopped green onion to finish!!! Looks delicious 😋
Just got done making this pork just like video... one word of advice DO NOT I repeat DO NOT use a new pan you will end up burning your sheet pan. .Use one that's already got some char on it. (I used my bacon sheet pan) Also next time I'd use 4 sheets of foil instead of the two I used tonight. Otherwise recipe is PERFECT !
One of our small PBS channels played ATK and Cooks Country all day with a few other cooking shows thrown in for good measure. I miss the old episodes.
You made me so hungry!
You guys rock
Looked amazing!
I am Cantonese, WE NEVER put Char Siu, on top of Sticky Rice.
Sticky Rice is Thai Thing - not Cantonese.
One of the few time we actually used Sticky Rice is for "Dong" -Rice with filling wrapped in large leaves.
Char Siu is NOTHING LIKE bacon: Char Siu is SO MUCH BETTER.
I agree. It seems wrong. However in south east Asia outside of China you might it see that. And it’s actually not bad
I agree it’s nothing like bacon but can have a similar moisture content as the thick applewood bacon and somewhat similar texture since thick bacon doesn’t get crispy
charsiu eat with chicken rice,the yellow rice cooked with chicken fatand chicken stock water,,spring onion,garlic ginger and other chinese indigrients
Hi Alan, as a last resort or unexpected get together I end up having to pick up char siu but otherwise I make two large baking sheets of char siu for my brothers and guests. My brother loves slicing it thin and making a char siu sandwich out of it.
Love ATK👍🏾
I want to try the recipe, but my son is allergic to sesame seeds and toasted sesame oil, so would roasted perilla seed oil work as a good substitute?
Toasted Pumpkin seed oil is a great substitute it's probably even better tasting but less well known!
Toasted pumpkin seed oil is a great substitute, it's probably even better tasting but less well known!
Toasted pumpkin seed oil is a great substitute it's probably even better tasting but less well known!
Bridget giggles like Betty Rubble from the Flintstones
That pork is looking great and I would love to have some to devour, but instead of using rice, I would serve it with mashed potatoes.
These ladies are so talented
Love these two! Great video and recipe!
I'd like to see this adapted for a pellet smoker
At :06, Julia said it's pork butt. At 6:08, she said it's pork shoulder.
These are two completely different cuts. Please clarify which cut. Thank you for this video.
...no they are not 2 different cuts..a pork shoulder is the same as a butt...the "butt" moniker comes from the name Boston butt which refers to the large barrels which stored the pork meat during the time of the revolutionary war..a pork butt is a shoulder...it was a called New England butt originally .
They’re not completely different cuts. The butt is part of the shoulder.
That flirting at the very end is awwwwwkward!
I’ve been making char sui for over 40 years with just hoisin oyster sauce and red food coloring. I do however sprinkle salt garlic powder and ginger powder on the meat first then marinate the pork up to four hours or overnite. Truly delicious with rice. Always one of my family’s requested entree for all get togethers.
This looks delicious! Thanks for all the tips!
Love the technique...thank you. I have to figure a way to cut back on all the salt and sugars.
It's called "a different recipe"
Quite a process but def worth it :)
luv the recipe, can't wait to try it. looks delicious....and yes, hi ladies. luv your recipes
Yummy !
Would this work with beef Chuck?
6:50 we took your chinese recipe muahahahahaha
I cook pork butt or shoulder in a similar way. I add some water on the pan but don't cover meat with foil and don't use broil - let them cook in 400 oven for 50min (flip over at 30min) then it becomes crispy-outside moist inside.
Me too I don’t ever cover with foil but do add water.
Pro tip: save some of the rendered fat and juices and pour that over the rice.
Is it pork butt or shoulder? I heard both. Can’t wait to try.
pork shoulder is called pork butt, don't know why, but it is.
Love this bbq pork
Yum
I love the your recipes !
Yum! But not sure why this video is included under the keto friendly ideas ATK RUclips playlist considering the sugar and honey used…
Excellent presentation and execution.
Maybe use some of the left over pieces make pork fried rice!
Love these recipe videos. Thanks
If you have Sichuan pepper, you should add in it.
Frank Li...pepper or paper?...🧐🧐🧐🇺🇸🇵🇭
@@bluvi9319 I should not use my phone to text anymore.
Char siu is a Cantonese dish. Cantonese cuisine does not use Sichuan peppercorns whatsoever.
A thing of beauty. I'm so making this, and the sticky rice !!
Yumtastic!
Note to self: Marinade @1:18
If you wanna simplify a recipe for Char Siu, this is the way to go.
Was she coming on to her at the end?
“I’ll see YOU later”
Oooo things are heating up in the kitchen
This a keeper , your a keeper ..hummm .that has me wondering there to.
I love char siu fried rice
See en.wikipedia.org/wiki/Char_siu#/media/File:HK_Mongkok_Maxims_BBQ_Meat_Rice_Lunch_with_Green_vegetable.JPG ; not fried rice, but very good char siu over rice.
dark soy sauce is more for the color and some flavor, light soy sauce is for the saltness and the flavor.
Flavor??
Bob Barna thanks
Ketchup: The 5th food group.