How To Make Chinese ‘Char Siu’ BBQ Pork - Marion's Kitchen
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- Опубліковано 27 тра 2018
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - Навчання та стиль
Marion, I just tried this recipe earlier, for dinner. It's my first time making homemade char siu. My hard-core Chinese father was in awe. He NEVER compliments my cooking, but for this, he said the meat was not dry (albeit my not following your instructions by using tenderloins, they were the only kind I had) and tasted great. I forgot the 5-spice while marinating the pork, but made up for it with the baste. From us to you, THANK YOU SO MUCH FOR A DELICIOUS DINNER!
I'm missing 2 ingredients...and the meat 🤔...need to do some shopping!!!
What's the temp of the oven?
@@ermitanyohermit3603 Step 4 in the recipe.... 180°C/350°F
Instablaster...
@@ermitanyohermit3603 That was my only question. hahahaha
I like seeing the ingredients while following along with the video without having to click on an extra link so here it is.
1.5 kg (3.3 lb) piece pork neck (also called boston butt or pork shoulder)
¼ cup hoisin sauce
¼ cup brown sugar
¼ cup Chinese Shaoxing wine*
¼ cup honey
3 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp sea salt
½ tsp Chinese 5-spice powder
3 garlic cloves, finely grated
1 tbsp beetroot powder*
👍👍👍
Thanks for the list of ingredients. Brilliant.
Thank you!
Oooooooooooooooo
thank you this,how degrees need to roast the chicken? thank you!
This was probably the best recipe yet I’ve made of your dishes along with your spicy Thai corn salad and sweet potato tater tots. Nothing was left at the dinner table tonight! Thank you for your wonderful recipes and I made Momma Noi’s fritters for dessert later. I can guarantee we’re all going to have to wobble to bed tonight but we’ll worth it❤️
Marion, love your enthusiasm. Thanks for sharing all your great recipes and energy !!
I just discovered this channel and ended up watching for two hours straight. I think you are fantastic. I have been a hardcore Food Network watcher for many years and learned things I had never heard before. The production value of your videos is expert, and you are really relatable. Really Great. Hope you take this as a compliment but you remind me a bit of Aarti Sequeira who has the same kind of enthusiasm for food. Would love to see you on one of the cooking channels one day.
I totally agree with Kara. I've just found you today and have been looking for someone like you for a while. I haven't tried any recipes yet but soon (I cant wait for Beef Noodles) they look brilliant. As far as i'm concerned you need to be on Food Network or Cooking Network. Cheers
I made this for my Christmas and New Year's dinner. It was amazing and my kids loved it! Thank you Marion! 😋 👍
I love this receipe, I'm sending you a big hug from Nicaragua
Made it today. Delicious 😋 didn't have the beetroot powder but was lovely. Thank you happy New year ♥️
I want to thank you for taking the time to share these videos - I know this is an older one, but I've been lurking and learning. Asian cuisine is one of those things that I've always wanted to learn - and I love that you and your mother make it look so easy (which it surprisingly is!) Thanks and please continue these! After watching this - my next "try" is going to be your steamed buns (since this is in the filling.) Cheers from the US!
Marion I tried this last week. It was amazing! Thank you for the recipe.
Thank you so much for sharing! So
Excited to try this out! It’s so easy!
We have been using this recipe for 4 years now and have now added 3 additions to the marinade, the first is a tablespoon of toasted seasame oil, the second is a teaspoon of white pepper, the third is a teaspoon of LKK chicken powder red label this the version with MSG, if you want to avoid MSG there is a version with a green label.
We have tried pork neck, pork shoulder, pork leg and belly pork, each different all good. Normally we go with pork shoulder this is purely on price, but if pork belly is on sale we jump on it as we love the fatty juicey flavour that if done right melts in the mouth. Excellent easy recipe which we highly recommend, take care, God bless one and all.
I tried this and omg ... it was delicious, tasted like from the restaurant. So easy and not much clean up. Thanks Marion!!! My husband loved it. I used pork rashers and cut off the skin.
I like how you speak. Soft sound so gentle. Pretty Nice. God bless you.
I make it today Marion. Thanks for sharing the recipe. Love your videos
Marion - I finally did your char siu from start to finish - over 2 days of course. Wow - it's what Jamie would call "pukka" - it's so authentic, flavours delicious and the texture wonderful, a little chewy (which I love) - can't wait for dinner and to make char siu bao (your recipe of course). I couldn't find neck so used a whole sirloin which was about the size of the neck you used - perfect! Thanks, you're a star!
I have my pork marinating in fridge. I'm sure this will turn out beautifully. Thank you Marion. you're the best!
I prepared this a while ago and my family loved it. So a great big thank you.
It came out very delicious!!! Thank you for the recipe
Thanks so much for the great recipe Marion. I simply used chicken thighs instead of pork and it turned out just perfectly delicious ! Wish I could show you the picture.
I made this and OMG it was like restaurant quality good, hubby and myself were just blown away on how good this was. Will be keeping this recipe for sure. Thank you!
Thank you, thank you, thank you for this recipe!!!! Heaven!
I love tasty-easy recipes.. THANK You
I love her voice its so soothing omg :')) and i love your videos xxxx
Amazing channel and will definitely cook this on the weekend.
I love Char Siu. Thank you for this recipe.
Tried today!!! Yummmm and I also made charsiu bao with the charsiu from your recipe! Thanks Marion!! 👍👍🤗
Just made this today for dinner. Delicious and flavourful
This looks so easy! I’m going to try to make this!
You have made me love cooking again in my retirement.
She makes you want to cook.😋
I love your name. Amazing name. Keep it up
Made this for Thanksgiving and it was so juicy, tender and flavorful. There was none left! Thank you Marion. Amazing recipe.
Born in Seremban, Malaysia.. I love just about all the dishes you make! Thanks heaps Marion..
I made this yesterday using Kurobuta pork collar from Snake River Farms....It had to roast slightly longer than the recipe stated, but between dinner last night and lunch today, I finished 1 of the 3 pieces. I've really missed char siu during quarantine, and this totally hit the spot!
love your accent Marion, so gentle, soothing, easy to listen to. wishing you all the best Marion
A very good friend of mine sent me one of your vids.. Since then I've been hooked. Already made a list of things to try! Including this recipe. You're awesome!!
Thank you and welcome!!! I hope you enjoy your list of recipes!!! Let me know how you go!
Love it, love it and btw love it!!! Simple recipe that I’ll sure try out
Jordan Li I hope you enjoy it!
I love your comment.
Just made this, it's super tasty. Thank you.
Hey Marion, this is an amazing recipe. I enjoyed the char siu at my South East Asian specialist restaurant, happened to come across this recipe and made a char siu for the first time! And was it better than the restaurant?? You bet! We polished off our dishes 😊 thanks.
This is the best char siu pork recipe!! So tasty and i used pork belly 🤤🤤
Dear Marion, I have tried this recipe. My family love it. First attempt. Is Yummy 😋
Very well explained. Thank you Marion.
I have been doing BBQ for a long time and enjoy these videos, thanks for sharing a wonderful how to video.
Hey thanks Mark! :-)
Awesome recipe. Kids loved it too. Thank you. ❤
Thanks, Marion, for this great recipe! I was going to make the XO Sauce Fried Rice but couldn't find either the ingredients for the sauce or the pre-made sauce so I have a jar of it coming from Amazon. By the time it gets here I should be much closer to being done with my turkey leftovers! I used 2 Smithfield brand pork loin fillets instead of pork shoulder. Much leaner and tasted great! My oven must be not as good as yours because you cooked yours for 40 minutes and I cooked mine for over an hour but it did get cooked through and the highest I could get the inside was about 155 degrees. Good enough! I don't like rare meat! Best wishes to you and yours!!!!
Agreed PW. Marion has got calming easy to listen to manner, really like her style
I absolutely love this stuff. Nobody does pork like the Chinese. YUM! Just got back from Flushing, NY/Chinatown and brought 5 lbs of Char Siu home. It freezes pretty well, just let thaw and reheat gently. When I run out, I’m going to give this a shot, with belly or butt. My wife is Chinese, so she will have all the spices.
scott goodson lucky you, she'd probably do it the authentic way too.
Just discovered your channel, very good content! I really like the fact that you explain why you are following certain steps instead of just doing it without any sort of explanation!
Question about this recipe, that's quite a lot of pork for one serving, have you ever tried to freeze some leftover? And if so how did you bring it "back to life" from freezing?
Thanks! And again, great channel! 😍
Heya I freeze char siu all the time, I freeze the cooled down pieces using cling wrap. And reheat it by microwaving it 30 secs at a time until its heated up (to avoid over cooking)!
I heat up homemade brisket, corned beef and pastrami fairly often. I freeze in portions in a ziplock bag. Then just put the bag in sauce pan with water and let the water gently heat it. Comes out beautiful every time.
I do let the zip part of the bag overhang the top of the pan just in case it opens. I don’t want water to get in.
Thanks for sharing your recipe. 😊
Thanks Marion! It look beautiful!!
nice choice of food I Love your recipe for your cooking.
Thanks for your videos..i tried cooking it and its delicious
Marion I cooked this dish today and its as beautiful as you are...Thanks for the recipe...Love you lots x
Hi Marion
Thank you for your recipe i made it for lunch this morning.
It was so good but as i could not find beetroot powder i used the rice yeast powder.
Thanks for your recipe. Enjoyed your video.
I made this today and it was successed. Thanks for your recipe ❤ I used red yeast rice powder to colored the pork.
I have this marinating in my fridge right now! Can't wait.
Was it good?
I just made this and it was amazing! I made enough to do the steamed buns tomorrow. Yay! 🎉
The recipe works perfectly thank you for it. One thing i always keep on my table are acouple of versions of the sauce, minus the beet powder but cut with ketchup and the addition of pepper of your liking. About 60% ketchup to 40% sauce, taste add sugar/salt/pepper more ketchup/sauce to your liking. To spice it up i add gochujang, which is great on just about everything burgers/dogs/sandwiches even add some to spagol and drown chips. Once again thank you for the recipe take care and god bless.
Looks so delicious barbeque. I'm going to try to make this. Nice presentation. Thanks for sharing.
That's a amazing mixture. Half Thai and half 🇦🇺 Australian
You have tye best recipes Marion!!!! Love love love! 😘😘
Aw thanks Angelina Eruera ✌️
Cannot wait to try. Want to try it with sweet and sour pork as well!. Looks too good maybe won't be enough to try that way. Give update when I do. THank you for posting.
You remind me of kylie kwong...I used to watch her cooking shows on travel and living channel back then...She is my favorite and you are my new favorite
When I lived in Macau, char siu was my go to dinner almost every night
Hi Marion! Can't wait to try this recipe! I really appreciate the tip about the beet root powder! As kids, my parents used to take us to their favorite Vietnamese restaurant and I would always order BBQ pork. I do have a question though, and I'm hoping you might be able to answer it for me. The restaurant would serve the pork with steamed rice, cucumbers, and a white gravy-fish sauce. I've never seen the sauce anywhere else or do I have any idea what it's called or how it's made. Would you happen to know? Or must I continue to settle for the yummy food memory?
I’m doing this one tonight, Marion! It smells phenomenal! My husband is making a stir fried rice with broccoli steaks caramelised. Let’s see!
Your my new cooking fren. I've always wanted to learn how to cook the proper Chinese food and I've found your chanel. So excited to learn and cook the proper Chinese way wahoo lez go 🙂👍
Gracias Marion, buena receta. Saludos de Perú.
i could listen to your voice for hours... great recipe too
Loved it so much
I made this last weekend it taste and look delicious. Thx so much for sharing.
Woohoo!! So glad you enjoyed it! Thanks for letting me know!
It's great. Thank you!
Hi Marion. I have thoroughly enjoyed your videos. Can’t wait to try a few of your recipes her soon.
Hi Marion, I’ve made many of your dishes already, you made me buy all types of noodles😂. My question is for this recipe, can I freeze the left over pork for another recipe?, I will make it tomorrow, already have my pork shoulder in the fridge!!!
I love buying & eating char siu, so delicious!! Now I know how make it I will try it out soon 💕
Just love your channel now 😍❤️
Can't wait to make it this week. Yum!
How did it turn out?
I just got married and I don’t have much kitchen utilities so I made up my own baking tray.. wish me luck🍀 ... love your recipes and your way to explain and the delicious that you make sound everything .. greeting from Mexico beautiful 💕💕💕
I love the preparation for the sauce simple.i I will use some.om chicken that pork.looks delicious.job well done.marion.thanks for sharing 🙂
i’ve tried in a 1 whole chicken and it’s very tasty...thanks you 🙏🙏🙏
Girl that pork looks delicious you always gives us dfilicous menus job well done thanks for sharing
I have done this recipe..... delicious 😋 😋 😋 😋, next time I will try the Red Bean Curd style 😋😋😋😋
Marion congrats for your cooking skills great recipe perfect char siu thank you thumbs up.
Thank you Marion. I mad this a second time and it came out better. Only this I could not find was the beetroot powder. Other than that my family enjoyed the dish.
I'll be making chili oil next.
Amazon has it!
You can get beetroot powder at health food stores
wonderful .. excellent .. thank you as well
Drooling over here! I almost cant watch your videos on an empty stomach as I am immediately stark raving mad with hunger. Great videography, love the backdrop and your music choices. YES, I could hear the rain as well. I found one of your curry kits (red thai) over here in the US and will try this weekend.
I hope you enjoy it!!!
I just made this today. I thought I had died. The marinade is everything I love about Asian flavors. It was deep and rich and should be bottled.
👉INGREDIENTS👈
1.5 kg (3.3 lb) piece pork neck (also called boston butt or pork shoulder)
¼ cup hoisin sauce
¼ cup brown sugar
¼ cup Chinese Shaoxing wine*
¼ cup honey
3 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp sea salt
½ tsp Chinese 5-spice powder
3 garlic cloves, finely grated
1 tbsp beetroot powder*
I made this today and it is excellent! I was worried that the sauce would overpower the flavor of the pork but it was just the perfect complement to the pork. Thank you!
As a complete amateur who has watched hours of videos on this subject, this is possibly one of the very best youtube videos on making very good and successful Chinese food.
I agree. She also does other Asian food and also Western food.
Hi Marion thank you for sharing it with us. May I ask at what temperature did you set your oven. Is it on bake or roast. Thank you.
Your recipe looks easy. I'll try it some day. I can tell by your eyes that you really love this dish. Lol. Thank you so much.
OMG! IT LOOKS SO SO GOOD!! TQ FOR SHARING GONNA TRY IT OUT SOON!
A packet of pork belly brought me here. So 😋😋. Your lovely recipes keep me coming back. ❣
Very Nice. Thank You.
Looks so delicious
I love this... make it often but I use spare ribs because it’s an easier cut to find. Making it for mum tonight-very excited.
I cannot wait to try this recipe
Came across your channel looking for a good Singapore noodles recipe and I got hooked watching your other vids!! I love how naughty you are with your cooking. Made me Sub! And want to try out more recipes on ur channel. Thank u!
MysteriousGemini8 Thank you so much and welcome! 😊
Marion. Your energy is beautiful. I feel like your super grounded. Could be wrong. But I get good vibes from you and your ma. God bless yall. I have no family. I hope yours stays safe through this crap. Love from Rhode island USA