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Chinese BBQ Pork Recipe - Char Siu | Chinese Recipe

2.7M views · 28 Sept 2018

Pailin's Kitchen

2.4M subscribers

Comments · 1.1K

@PailinsKitchen · 7 years ago · pinned
HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
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@davidens8204 · 5 years ago
when I was younger I worked with a chef from Szechuan province he made the same product but he marinated the pork with among other things  Chinese rock sugar and his own five-spice powder he used a natural food dye that was plant-based  but when he cooked it was slow and low in a hot box bbq that never went above 185 degrees Fahrenheit for t least 10 to 13 hours and every 3 or 4 hours he would glaze the pork with the marinate we call the resulting product meat candy.. it was so good we always sold out  . The  tougher the starting meat the more tender the final product ..ahh those were the days
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@waisee80 · 6 years ago
The red from the fermented bean curd is from a type of red rice / wheat - that has high antioxidants and used a lot in Chinese cooking (to make rice wine, used to cook red rice wine mee suah and etc).
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@jackscenic · 5 years ago
Very rare to have someone explain things in "Detail" why they are doing certain procedures in most vids. Thank You for giving "Complete" instructions. I subscribed to your channel because it is the best Thai cooking channel out there. 2 BIG thumbs up!
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@MagicalB-200B · 5 years ago (edited)
For natural red color I'm using angkak / hong qu mi / fermented rice yeast (it's look like red glutinous rice) I think the authentic recipe is used this one to get the red color just soaked it into a water 2:1 (hot water : rice) ratio for 30 mins and it's ready to go. Don't add too much of it coz it's gonna taste a little bitter if you do. Since it's a natural Coloring so you won't get the redness as intense as the food coloring red, so if you want more intense red color you can add food coloring. You can get it at Chinese/asian store or Chinese herbal medechine shop. Thanks for sharing your recipe Pai ❤
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@RebuttalRecords · 5 years ago
Bean curd just by itself goes great with beer.
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@thewaythingsare8158 · 5 years ago
Works a treat. I put a generous squeeze of concentrated tomato paste in the mix which has given a good reddish veneer alongside the honey glaze. Delicious. Now to make some steamed buns
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@padma9725 · 7 years ago
Try to use gojujang... Korean chili paste for the red color...
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@2Kites · 10 months ago (edited)
Red bean curd, hoisin sauce, Japanese soy sauce, chinese cooking wine, sesame oil, honey, chinese five spice powder, white pepper, grated garlic or garlic powder. Pork shoulder roast is best, ( or tender loin or pork loin is dryer) marinate for 24 hours. Glaze: honey, red bean curd, Heat oven 400 for 15 minutes, glaze over the pork, put in and reglaze every 5 minutes until the pork is done. Total glazing was 3 times. Before cutting let is rest for 15 minutes. Your welcome
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@Mr.SlyCooper777 · 2 years ago
<a href="https://www.youtube.com/watch?v=MPZ5fw35bc4&t=379">6:19</a> “I just forgot ❤😅” Que upbeat cooking music
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@russf6572 · 4 years ago
I love pork shoulder!!  I usually make it into pulled pork. The best part is what BBQ chefs call the 'money muscle.' This part of the shoulder has the most marbling, and it's what competition chefs usually win or lose by. I thawed a shoulder out a few days back and cut the 'money muscle' into strips for char sui, while cubing the rest of it for 'Chili Verde'. The Chili Verde was amazing, and tomorrow I start the Char siu!
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@authorworld · 5 years ago
If you're just looking for a  deep red color you might want to use achiote or annatto seeds or paste. It will give a bright red color with little or no flavor. You can buy it at the large Walmarts where the mexican spices are located.
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