Chinese BBQ Pork Recipe – Char Siu | Chinese Recipe

Chinese BBQ pork is loved the world over, and it’s not hard to make at home! With some key ingredients and a couple of technique, it might even be better than buying, actually, it probably will be 🙂

Once done, you can slice and have it with rice, noodles, use it in a sandwich or a steamed bun. Or just have it straight up!

Other Recipes That Use Red Bean Curd:
Thai Sukiyaki (Suki Nam): https://youtu.be/4az19CoCAew
Yen Ta Fo Pink Noodle Soup: https://youtu.be/C0u-qz_Dzvw

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MY KITCHEN TOOLS & INGREDIENTS: https://kit.com/hotthaikitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com/char-siu

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Comments

Tak Yong Wong says:

Thanks chef

Mission Seven says:

Thank you, very easy to follow.
I am hungry again.

t says:

Great Video !!!

Kim Hong says:

I used this recipe for my cooking class finals and got a perfect score. THANK YOU PAI!

Bill Zerkeley says:

This video is so wrong. I am so hungry…

Luto Tayo says:

Look’s good

Scott S says:

is this what the little pieces of pork are in pork fried rice? thanks

Chad Gibbons says:

Hi – at what temp do recommend taking out the pork at the end?

trung cao says:

OMG thank you for sharing your recipe I can’t wait to try it!

Joaquin says:

OMG Hot Tai Lady, that looks amazing Thanks for sharing I don’t know how you stay so slim and trim with all the foods you make and eat!

Tak Yong Wong says:

Good food thanks

Gillette Cool Wave Body Wash says:

Hi, I have a bottle of Char Siu sauce and it’s salty, but I want to season my meat with it, but if I use it straight from the bottle it’s going to be salty, Can you please tell me how to season my meat with this sauce?, Or do I mix it with some other seasonings? Thanks

A Bowl of Compassion says:

The fermented bean curd is an awesome ingredient. ❤️ Could you show us a sandwich with Char Siu one day? 🙂 Best wishes from Germany

Evian says:

No need to doubt my culinary skills if I follow the recipe carefully. The pork was only flavoured on the top, no flavours penetrated the meat even after 48 hours of marinating. No good recipe and whatever came out of your oven I doubt that it matched the noises and face explanation you made on the screen.

Richy Rich says:

Brilliant cook, brilliant recipes, easy to follow, just about perfect. I’ve ordered her book from Amazon…!

Joey Barreras says:

I thought char siu was smoked with pork belly not baked with roast?

yin kimly says:

You are my teacher I love u so much

ALuckyLassIAm says:

Ugh my grandpa used to make chinese style bbq pork but i feel like he didnt use red bean or chinese 5 spice……he was irish
but my grandma is chinese so im not sure what the recipe was. Have to try this, thank you!

Kit Kat says:

The red color of the red fermented bean curds come from red yeast rice.

Cooking with STONE says:

That Pork looked amazing.

Ma Hija says:

Omg!! So yum Pailin. Tq i m gonna do this Sunday!

Amore C-P says:

Ur video is great. N u r beautiful

Joe Goh says:

Charsiew is simply amazing when done right. great job!

Alex Cummings says:

If you want the Thai recipe you can ask me for it. It’s not red food coloring. The reason it’s kind of dry when I eat it in Thailand is because they make it from loin.

scruffybob42088 says:

My jaw was floored when she put in a whole Tbsp of Chinese 5 spice, way too much a 1/2tsp is enough usually.

Eloise Starks says:

Pai, ! Is this the same pork that’s in the pork fried rice.

Lydia Avila says:

Awesome

Architecture Whisperer says:

Looks delicious!!

Usa Kirkhorn says:

เห็นแล้วก็หิวเลยนะจ๊ะ yummmmmmy

Manao i says:

My mouth is watering.

N2 The Mystic says:

Put the ingredients in the damn description.

Keith Butler says:

Awesome recipe….this is now my favorite way to eat pork !!!!

thhheo henderson says:

Where do you get red bean curd

gramaka says:

U speak too much, pffff..

Leebron Jemas says:

i left out the 5spice..still good tho

Aman Chand says:

Thanks

Javier Strive !!! says:

I’M JEALOUS NOW

fany oktavia says:

Wear less clothess please

Ele Mark says:

Sorry, you talk to much

Brandon Harry says:

I made this last night for some friends. Everyone loved it, even their five year old.

CodiganKelly1983 says:

There are no words to describe how good char siu taste when homemade.

It was so juicy [as she said] and it has a much better taste as the spices are more noticable.

Excellent video!

Armstrong Chan says:

It is very traditional way of making Char Siu , great recipe.

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