Thank you so much for posting this! I've been on the hunt for a good char siu recipe for a while. I made yours today also to use for fried rice. I had everything but the fermented bean paste on hand so I went to the local Asian market a got it. Man, this is not only super simple but absolutely delicious, and my fried rice came out perfect. Yours will be my go-to char siu recipe from now on. 😋 Next, I plan on using it in egg foo young which is another favorite of mine.
Wow This was so delicious! My husband said “ This tasted so much FRESHER than my Mom’s!” He had wanted me to call her up & get her recipe, but I used yours. Thank you Great Job!
Looks absolutely perfect! Bet it tastes delicious . I myself love to add finely chopped ginger with the garlic. I think ginger is such an essential with most Asian dishes and when I feel that it needs something I add a pinch of msg 😁😉 or sometimes I substitute the soy sauce with oyster sauce which is also very good and for freshness at the end garnishing with the green part of some spring onion
Oh my!! This looks amazing its the closet thing ive seen to new York Chinese in the longest! It looks so good I might cry!! Thank you thank you thank you!!
In case you guys don’t have any of the sauces he uses I used bbq sauce garlic powder paprika and about two tea spoons of paprika in the sauce to marinate the pork along with the soy sauce. Came out great! Family loved it
The pork looks great so I am going to try this for sure. I do have a question. Will my food still taste good if I don't play Asian music in the background? LOL
I was looking for something to cook pork shoulder with and was surprised this channel had a fried rice recipe! Love your current content as usual man, eating all the tv dinner meals for us, but this is quite the surprise!
Larry you are awesome! You made your own beautiful looking char siu from scratch, just for fried rice (usually a leftovers dish). It looked delicious!! You sir, are a rock star!
Simple and easy recipe...thank you for sharing... making it tonight with left over NY porkchop boneless and left over Jasmin rice.. :) made this before but not same as your recipe.. looking forward to using yours... thanks again
Another fantastic hunger-inducing recipe from you, Larry! You certainly do oriental food perfectly, and thank you for that. This looks so delicious I want to run out and get the ingredients to make it. Definitely on the to-do list, and perfection in a wok, is all I can say.
I went shopping for the ingredients at our local Asian market and missed the bean curd but it still turned out aaaammaaaazzzinggggg ! Restaurant quality taste....new subscriber here !
Hello, this looks amazing. I'm just curious why you only added half of the eggs back in. Unless I missed it, I was waiting for you to add the other half in at some point.
I actually have found Chinese Char Siu sauce bottled it works same way without all hassle. Dunno where I found it but upon having to gather all sorts of other things for trying my hand at Oriental cooking, its okay with me...( whole cupboard worth$$$$) anyways thanks for video👍
Search for Asian stores in your area. Almost all average sized cities have at least one, but they're easy to miss driving by. Download a picture from Amazon so you can show them what you're looking for. (this helps with any language problems). While you're there? Look around. Most Asian supplies that grocery stores carry can be found MUCH cheaper in these little stores. Things like dried mushrooms, soy sauce, fish sauce, etc. will last forever in your pantry. I buy gallon sizes of soy sauce and rice vinegar because I use so much. Hope you find a store in your area!
It was awesome I made the pork chunks a little big I will cut them smaller next time and didn't have the bean paste but it was still good. I also added the meat juice into the rice that gave it wonderful flavor. I need to learn how to make videos so I can do this too!
I'm new to your Channel@The WolfePit. 3-5-20 pm live in Fla in i saw your first Recipes in it's was the chicken Wings/sauce ,when i saw u how u cook your foods in i saw others video of your Recipes i said i don't have to go to no one else channel i said i got my Chinese RECIPES because i Love Chinese Foods, in Recipes on the List at the Chinese Restaurant i haven't Had thems in we i saw you cooks your i said thank You Jesus i Got my Chinese Food Channel L.o.L Thank u for Sharing your Recipes with Us in i also seen other Recipes you Cook to haven't Look at them Yet i was just looking at all the Chinese Foods Lists L.o.l So God bless u with your Channel in bless u in your Family's!!❤❤❤🍳🍲🍤🍱🍗🍛🍝🍹🍖🍜🍡🍩🍞🎂
Looks delish! Will definitely try the Char Siu to amp up my pork fried rice! Question: Is your stovetop induction or ceramic? I have a ceramic stovetop and didn't know that a regular styled wok would work on it. What brand wok are you using? Thanks for sharing :)
I loooooved this video truly. I would like to make this as soon as possible. Would you recommend getting some of the ingredients on Amazon if I dont have access to an Asian market? Thank you
This was SUPER helpful -- great recipe!! Can you provide a little more detail on the broiling: what temp (450 ish?) and do you flip 'em half way through or just leave them along for the 15 minutes?
Another fine looking batch of Flied Lice, Rarry! I haven't done Char Siu for a while, and you remind me that I'm way past due. I do tend to go lighter on the Five Spice, because to me it can get a bit overbearing and mask the other flavors. And NUTHIN had better mask my garlic. LOL
John, I know it looked like I used a lot of Five Spice Powder..........I don't know why that one TBS spread out the way it did, but it sure looked like more than a TBS didn't it
Is Mirin, the Japanese rice cooking wine, an acceptable substitute? Is the red shaohsing basically the same? I'm having trouble sourcing some of these ingredients, like the golden shaohsing you showed, and that means they are costly when I do find them. The initial outlay for the marinade takes this from a, presumably, what-to-do-with-my-leftovers dish and makes it a bit of an indulgence. Any shortcuts? Thanks.
Spring onions are much better for Chinese fried rice and you MUST use toasted sesame oil if you want that authentic Chinese flavor. The pork looks lush!
I have a question: years ago here in NY on LI where I grew up we used to have a fantastic local Chinese takeaway joint called Jade Mountain, they aren't there anymore, but, their fried rice was maybe the best I've ever had, it was always with a smokey kind of flavor, and the rice itself was definitely very dark, almost caramel color or darker even. Would this have been how much soy sauce they used, or something else? I mean the color or the flavor, or both? The pork they used was good quality and it was never fatty or gross, ever. They also always used a good amount of bean sprouts in their fried rice.
They probably used brown rice and addition to all other ingredients they added oyster sauce. This is dark in color. The smokey taste may have been from adding a hint of BBQ sauce or they may have used smoked pork instead. That's probably more likely.
@@thiscorrosion900 Probably tamari which is the more concentrated soy sauce, or just regular soy sauce. Remember, this recipe called for a light soy sauce, which may be why the color is lighter than the recipe you preferred.... Signed, a girl formerly from Queens
Thanks Joe! No, the meat was from a couple pork butt steaks I had. But you can use a butt or country style ribs. Let me know what you think! If you do a search on char siu on my channel, there's a video I did it on the grill. Both ways were good, but the grilled was GREAT!
I could have sworn you said, "add half of our pork & then you said now add half of our eggs,....",...so what do you do with the other half? Or,...why'd you make so much in the first place if you're just gonna use half of it?
gotcha,...no biggie. my last batch (my first attempt ever) came out awful,...i'm gonna try again. I wish i knew how chinese restaurants got theirs so dry & not all wet & sticky.
This is an older video and I didn't mention anything about the rice. Make your rice a day or 2 before and it will dry out. If you don't plan like I don't, rinse the rice several times until the water runs clear. Cook the rice with slightly less water, spread it out on a cookie sheet and let it sit in the fridge for a couple hours and the dehumidifier will dry it sufficiently. Here's a newer video where I talk more about it - ruclips.net/video/ImXcRy_SH24/видео.html
Derek Harris Hi Derek, no you do not have to use pork shoulder. But it does have the most flavor of other cuts of pork and will remain moist during cooking if overcooked. Pork loin or tenderloin will work fine, but will take much less cooking time. Hope you enjoy! Thank you for watching!Larry
Ever since my husband watched your video on how to make your Chinese rice n makes it every other week n it's delish. Thanks...
Thank you very much Michelle!! Glad you guys are enjoying it!
Larry
Thank you so much for posting this! I've been on the hunt for a good char siu recipe for a while. I made yours today also to use for fried rice. I had everything but the fermented bean paste on hand so I went to the local Asian market a got it. Man, this is not only super simple but absolutely delicious, and my fried rice came out perfect. Yours will be my go-to char siu recipe from now on. 😋 Next, I plan on using it in egg foo young which is another favorite of mine.
Wow This was so delicious! My husband said “ This tasted so much FRESHER than my Mom’s!” He had wanted me to call her up & get her recipe, but I used yours. Thank you Great Job!
Looks absolutely perfect! Bet it tastes delicious . I myself love to add finely chopped ginger with the garlic. I think ginger is such an essential with most Asian dishes and when I feel that it needs something I add a pinch of msg 😁😉 or sometimes I substitute the soy sauce with oyster sauce which is also very good and for freshness at the end garnishing with the green part of some spring onion
Oh my!! This looks amazing its the closet thing ive seen to new York Chinese in the longest! It looks so good I might cry!! Thank you thank you thank you!!
I probably would've finished eating the pork the time the rice even got on the wok TBH
+Dylan Basdeo LOL! I had to control my snackage of the pork until everything was done! LOL Thanks for watching!
Larry
Dylan Basdeo howy
its people like you.....
You're right lol
A-gree..)
In case you guys don’t have any of the sauces he uses I used bbq sauce garlic powder paprika and about two tea spoons of paprika in the sauce to marinate the pork along with the soy sauce. Came out great! Family loved it
That sounds awful I can only imagine the fake “ yeah mom it’s good “ nod 😂😂😂
@@jacobvalentin4889 what’s wrong with you
@@jacobvalentin4889 so true
Got any ideas to substitute the bean curd?
@@jacobvalentin4889 LMFAO
Hands down one of the best recipes I've used for making pork fried rice! Great work!
The pork looks great so I am going to try this for sure. I do have a question. Will my food still taste good if I don't play Asian music in the background? LOL
ngineer Absolutely not, the food will taste like horrible......the Asian music adds flavor! LOL
Thanks for watching!
Larry
hahahaha
Just made this exactly like your video and I have to say it was delicious. Definitely the best I’ve ever made. Thank you!
Where did you find the bean curd?
The "ancient chinese secret" is add a tsp of oyster sauce to this and green onions at the end
Yes, hoisin and lots of green onion! Thanks for watching!
No hoisin, oyster sauce
Dear God .... by the time this ended I was gnawing on my knuckle! THANK YOU!
I’ll be having that sometime next week hopefully. I’ll be topping mine off with some hot sauce.
Damn just at home in 2020 with the corona epidemic watching this old recommended video 🙋🏽♀️
How in the actual f do you do all this and find all of these ingredients?! That is beyond, I love it! Thank you
Ten years later and I'm using another one of your recipes today!
I want some of that !!!!!!!!
Thanks for watching Rosie!
Sidney Mathious Thanks for watching Sidney! I would love to travel to Asia to try it for real!
Learn how to cook lazy bitch
Learn how to cook lazy bitch
Abelitro for your info she has her own cooking channel you stupid f**ck
I was looking for something to cook pork shoulder with and was surprised this channel had a fried rice recipe!
Love your current content as usual man, eating all the tv dinner meals for us, but this is quite the surprise!
Seth Rogan, is that you?
Ha ha ha,does sound like him,
Sounds like Kermit the frog
Two Recipes in one.....Char Siu (Chinese Roast Pork) & Chinese Pork Fried Rice
that was the most delicious homemade fried rice I have seen. I will be attempting your recipe.
Thank you very much Simone! Please let me know how it turns out and how you like it! Larry
I sure will
Larry you are awesome! You made your own beautiful looking char siu from scratch, just for fried rice (usually a leftovers dish). It looked delicious!! You sir, are a rock star!
Awww thank you so much!! I really appreciate it!!
+Sorcha Falcon Thanks for watching! Hope you give it a try!
Great job on that Char Siu Larry! Yummmmmm!!!!
Awesome Larry, I love fried rice and the char Sui looks even better!
Simple and easy recipe...thank you for sharing... making it tonight with left over NY porkchop boneless and left over Jasmin rice.. :) made this before but not same as your recipe.. looking forward to using yours... thanks again
the music was perfect and my mouth started to water when the pork was being cut man it looked tasty
Another fantastic hunger-inducing recipe from you, Larry! You certainly do oriental food perfectly, and thank you for that. This looks so delicious I want to run out and get the ingredients to make it. Definitely on the to-do list, and perfection in a wok, is all I can say.
Thank you very much John! I could eat Asian food all the time!!
I went shopping for the ingredients at our local Asian market and missed the bean curd but it still turned out aaaammaaaazzzinggggg ! Restaurant quality taste....new subscriber here !
What was the oil he mentioned when frying the rice? I couldn't get the name.
@@jesusxcaroify I clicked on the link for the written recipe and he just used veggie oil... I prefer avacado oil myself
Still catching up on videos from the last week or so...well done Larry. I appreciate the simplicity.
Thank you Wayne! Sorry I didn't see this comment before now! Thank you and hope all is well my friend!
Thank you, yummy fried rice.
This looks really good, you should invite me over for dinner lol
good job larry looks great .
Thank you Steve!
Great job on the rice Larry , I would have had most of the pork eaten before it went into the wok ....lol....!!!
LOL! We definitely did some snacking!! Thanks for watching!
Hello, this looks amazing. I'm just curious why you only added half of the eggs back in. Unless I missed it, I was waiting for you to add the other half in at some point.
Finally I found someone that makes Char Siu, THANKS!
To spice it up I add Cayenne pepper powder.Simply delicious..Thanks for this upload.
Edit:No peas and carrots for me.
You a pro. I bet that tastes way betta than take-out and you control the seasoning. Awesomeness. Love some wok cooking.
A Nice Touch of music for your presentation!! Well Done!!!!
Just so you know bro, not only am I a sub as of 2yrs but I ALSO keep coming back to these old vids so I can make stuff😊
You did a fantastic job it looks just like the kind of meal you get at a restaurant, nice video thanks.
+forrealgirl 42 Thanks girl!! Hope you give it a try!
Larry
You just got yourself a new subscriber!!
Tiwanna Kollock Thank you very much Tiwanna! Hope you try and enjoy some of the recipes!
Larry
I was watching puppies that talk back, how i got here i dont know but thanks for making me hungry. now i must make this recipe soon😊
i cannot wait for the day when we will be so advanced that we can try out foods from the monitor or tv
That would be cool!!! LOL!
Oh that Pork looked so Good! I will be giving that marinade a try!
Thanks! Let me know how you like it!!!! Hope you enjoy!
I actually have found Chinese Char Siu sauce bottled it works same way without all hassle. Dunno where I found it but upon having to gather all sorts of other things for trying my hand at Oriental cooking, its okay with me...( whole cupboard worth$$$$) anyways thanks for video👍
Thank you very much!
Made this with seitan rather than pork and kept it vegan. Came out great.
Man, that bean curd is hard to find (and the stuff on Amazon is really expensive).
Anyone know of any chains that carry it?
Search for Asian stores in your area. Almost all average sized cities have at least one, but they're easy to miss driving by.
Download a picture from Amazon so you can show them what you're looking for. (this helps with any language problems). While you're there? Look around. Most Asian supplies that grocery stores carry can be found MUCH cheaper in these little stores. Things like dried mushrooms, soy sauce, fish sauce, etc. will last forever in your pantry. I buy gallon sizes of soy sauce and rice vinegar because I use so much.
Hope you find a store in your area!
Love the chopsticks skills!!
It looks amazing! Is there a way to substitute the Red Bean Curd or can it still taste as well without? Im having trouble finding it in my area 😐
Amazon . com !!!
Thank you,this really helped a lot especially when I needed a new recipe😊
Thank you Angie! Glad you enjoyed it!
Outstanding!!! Cheat away with those chopsticks my friend! On to make this now myself : )
I came across your site and this is what I am fixing my family of 6 tonight. Thank you.
Hope you enjoy! Please let me know how it turns out!
Larry
It was awesome I made the pork chunks a little big I will cut them smaller next time and didn't have the bean paste but it was still good. I also added the meat juice into the rice that gave it wonderful flavor. I need to learn how to make videos so I can do this too!
Carrie Lonsdale Thank you Carrie! Really glad you enjoyed it!!
Your pork fried rice looks like the real deal! Great spices…I'll take a bowl
Order up!! lol
Thank you very much Debbie!
I'm new to your Channel@The WolfePit. 3-5-20 pm live in Fla in i saw your first Recipes in it's was the chicken Wings/sauce ,when i saw u how u cook your foods in i saw others video of your Recipes i said i don't have to go to no one else channel i said i got my Chinese RECIPES because i Love Chinese Foods, in Recipes on the List at the Chinese Restaurant i haven't Had thems in we i saw you cooks your i said thank You Jesus i Got my Chinese Food Channel L.o.L Thank u for Sharing your Recipes with Us in i also seen other Recipes you Cook to haven't Look at them Yet i was just looking at all the Chinese Foods Lists L.o.l So God bless u with your Channel in bless u in your Family's!!❤❤❤🍳🍲🍤🍱🍗🍛🍝🍹🍖🍜🍡🍩🍞🎂
I'm eating pork fried rice right now it looks exactly like the one I'm eating I think I'm going to make this recipe
Looks delish! Will definitely try the Char Siu to amp up my pork fried rice! Question: Is your stovetop induction or ceramic? I have a ceramic stovetop and didn't know that a regular styled wok would work on it. What brand wok are you using? Thanks for sharing :)
Another video sent to my favorites.
Thanks Larry, another awesome cook...
Thank you very much Ellis! Let me know how you like it!!!
I loooooved this video truly. I would like to make this as soon as possible. Would you recommend getting some of the ingredients on Amazon if I dont have access to an Asian market? Thank you
I'm going try this for dinner
Thank you so much for that really good recipe! I make my pork fried rice a little different each time , and I like yours the most :D
This was SUPER helpful -- great recipe!! Can you provide a little more detail on the broiling: what temp (450 ish?) and do you flip 'em half way through or just leave them along for the 15 minutes?
Wow, Larry! The emperors of China never ate so good! I'd watch the video again, but it makes me drool too much. Great job, my friend! -- John
LOL!!! Thank you very much John! This is once of my favorite dishes.
Just injected a chicken and its on the grill like the turkey...practicing for the holiday turkey. The chicken is on the grill! This looks awesome!
Thanks Matt! Let me know how the chicken turns out!
***** Ended up doing 3...badass!!
Legend has it. He never tired that pork with those chopsticks
Another fine looking batch of Flied Lice, Rarry! I haven't done Char Siu for a while, and you remind me that I'm way past due. I do tend to go lighter on the Five Spice, because to me it can get a bit overbearing and mask the other flavors. And NUTHIN had better mask my garlic. LOL
John, I know it looked like I used a lot of Five Spice Powder..........I don't know why that one TBS spread out the way it did, but it sure looked like more than a TBS didn't it
Is Mirin, the Japanese rice cooking wine, an acceptable substitute? Is the red shaohsing basically the same? I'm having trouble sourcing some of these ingredients, like the golden shaohsing you showed, and that means they are costly when I do find them. The initial outlay for the marinade takes this from a, presumably, what-to-do-with-my-leftovers dish and makes it a bit of an indulgence. Any shortcuts? Thanks.
This looks so good thank you
very yummy
Spring onions are much better for Chinese fried rice and you MUST use toasted sesame oil if you want that authentic Chinese flavor. The pork looks lush!
This looks very good!
looks amazing 👍🏻
The Char Siu looks amazing!
boogywoogyloogy Thanks Boogywoogy! It's one of my favorite things to make and eat!
Larry
I have a question: years ago here in NY on LI where I grew up we used to have a fantastic local Chinese takeaway joint called Jade Mountain, they aren't there anymore,
but, their fried rice was maybe the best I've ever had, it was always with a smokey kind of flavor, and the rice itself was definitely very dark, almost caramel color or darker even.
Would this have been how much soy sauce they used, or something else? I mean the color or the flavor, or both? The pork they used was good quality and it was never fatty
or gross, ever. They also always used a good amount of bean sprouts in their fried rice.
They probably used brown rice and addition to all other ingredients they added oyster sauce. This is dark in color. The smokey taste may have been from adding a hint of BBQ sauce or they may have used smoked pork instead. That's probably more likely.
Was the taste hinting at salty, or sweet?
@@kandimegahan7844 i think more on the salty side, but not over the top.
@@thiscorrosion900 Probably tamari which is the more concentrated soy sauce, or just regular soy sauce. Remember, this recipe called for a light soy sauce, which may be why the color is lighter than the recipe you preferred.... Signed, a girl formerly from Queens
Another channel said 'dark soy sauce' is used with the light soy sauce to give a darker color
Now that's what I'm talkin about! 😋👍
Thank you for your recipes, delicious
Thank you very much Lexi!
'Tablespoon'.. adds 5 pounds of powder XD
Coldstreamer18 😂😂😂
looks delicious, nicely done
I bought all ingredients ,but have a problem I don"t' have low broil heat any suggestions
i cant wait to try this!!!!!!!!!!
Lol I'm making this now will update I had everything but hoisen and five spice n curd which ill get next time ty u for this
looks amazing
nice
nice job lofan!
GOOD VIDEO U GOT THERE CLEAR AS A BELL EASY TO FOLLOW
Great video!
Good job it smells great!!
Another recipe I have to try. Thanks
Sorry for the late reply Mary! Thank you and I hope you enjoy!
***** No problem and thanks for the recipe.
This has made me so hungry!!
Thank you for watching!
Looks great!
How do you use a wok on a glass top stove without scratching the finish?
Awesome Larry fried rice is the best!
Thank you Michael! This is my favorite!!
What was the oil you added to the rice right after the light soy sauce?
Yup that's how it's done.)
Did you say a teas spoon of sart spay elo after the soy? I am unfamiliar with sart spay elo.
looks so good, I must try this. On the pork did you just cut up a Boston butt? I like the carbon steel wok by the way it looks just like mine
Thanks Joe! No, the meat was from a couple pork butt steaks I had. But you can use a butt or country style ribs. Let me know what you think!
If you do a search on char siu on my channel, there's a video I did it on the grill. Both ways were good, but the grilled was GREAT!
Looks great, Thanks
Thank you!
THANK YOU‼️‼️
I could have sworn you said, "add half of our pork & then you said now add half of our eggs,....",...so what do you do with the other half? Or,...why'd you make so much in the first place if you're just gonna use half of it?
I forgot to mention I was making 2 small batches of fried rice, versus one big one. Sorry about that!
gotcha,...no biggie. my last batch (my first attempt ever) came out awful,...i'm gonna try again. I wish i knew how chinese restaurants got theirs so dry & not all wet & sticky.
This is an older video and I didn't mention anything about the rice. Make your rice a day or 2 before and it will dry out. If you don't plan like I don't, rinse the rice several times until the water runs clear. Cook the rice with slightly less water, spread it out on a cookie sheet and let it sit in the fridge for a couple hours and the dehumidifier will dry it sufficiently.
Here's a newer video where I talk more about it - ruclips.net/video/ImXcRy_SH24/видео.html
I was just wondering do you have to use pork shoulder, or can you use another cut of pork? Thank you.
Derek Harris Hi Derek, no you do not have to use pork shoulder. But it does have the most flavor of other cuts of pork and will remain moist during cooking if overcooked. Pork loin or tenderloin will work fine, but will take much less cooking time. Hope you enjoy! Thank you for watching!Larry
You did a great job.
Thanks Kevin!
Looks amazing!
Thank you Vicki!!!