2 of my favourite things in this video - barbecue char siu pork and cool kitchen gadgets! Check out the links in the video description if you're interested in the temperature probe and get 10% off with my discount code :)
That looks amazing. If only we had smell-o-vision! Although the way technology is advancing, it won't be long. The gadget is very clever too. I've had good results making char siu but only good, not great. I'll definitely be trying your method. Do you think it could be worth piercing the meat with a skewer all over to allow more of the marinate to permeate the meat? Thanks for another great video. Good to see you back 🙂
Hi Stuart! Yes, Smell-o-vision would be a game changer lol! That's an interesting thought with the piercing...hmmmm... It could work although you'd have to keep an eye on the cooking time as theoretically it would cook quicker. I guess the temp probe would be ideal for getting that right though 😁 I might try that to see what happens. Thanks for your feedback and your support, much appreciated 😊
Thanks buddy! Glad you like it. Yes you can definitely use this method on ribs. I would cook at 190*c / 375*f for 30-40 mins depending on thickness of your ribs. Hope that helps 😊
Hello Rich. That's the curious thing about pork - it's actually a very lean meat in that all the fat is usually on the outer layer (if you watch the video there's quite a lot). When cooked this piece was nice and moist as it's important not to over cook it ( the temp probe really helped in this). As for the marinade penetrating to the middle of the meat, this doesn't happen in char siu - it can't. I marinaded overnight and it still only penetrated a few mm. However, classically this is how it's cooked. Although traditionally red food colouring is used as this is a lucky/celebratory colour. As long as it's sliced so that you have the marinaded edges on each piece you eat, the flavour hit is successful. To be honest, I probably cut the slices too thick and big because it just looked good on camera. Was tasty but probably not very chopstick friendly. Thanks for your comment though. All are welcome 😊
2 of my favourite things in this video - barbecue char siu pork and cool kitchen gadgets! Check out the links in the video description if you're interested in the temperature probe and get 10% off with my discount code :)
🤤 😋 omgosh, looks so delicious. Not dry, juices at the bottom!!! Yummo
Thanks Cheryl! This one never fails me 😊
investing in this channel.
Thanks buddy! 👍
That looks amazing. If only we had smell-o-vision! Although the way technology is advancing, it won't be long. The gadget is very clever too.
I've had good results making char siu but only good, not great. I'll definitely be trying your method. Do you think it could be worth piercing the meat with a skewer all over to allow more of the marinate to permeate the meat? Thanks for another great video. Good to see you back 🙂
Hi Stuart! Yes, Smell-o-vision would be a game changer lol! That's an interesting thought with the piercing...hmmmm... It could work although you'd have to keep an eye on the cooking time as theoretically it would cook quicker. I guess the temp probe would be ideal for getting that right though 😁 I might try that to see what happens. Thanks for your feedback and your support, much appreciated 😊
Awesome video! Bravo! Could I substitute country style ribs as the meat? If so, what stove temp and for how long to cook to get well-done moist?
Thanks buddy! Glad you like it. Yes you can definitely use this method on ribs. I would cook at 190*c / 375*f for 30-40 mins depending on thickness of your ribs.
Hope that helps 😊
nice one i will try it thank u.
You’re welcome! Thanks for watching 😊
What is the cooking time if you don't have a armeator one ?
My pork joint was 1.2 kg and the approximate cooking time was 1hour 30mins.
Hope that helps
Wow, looks the b.....ox im on this one for sure👍🏻👍🏻👍🏻
You won't be disappointed! :)
💜👍💜👍💜 cool probe 👍👍👍👍
Thanks Duncan. Hope you're well buddy 😊
Do you cover the meat or uncover?
I don’t cover the meat when I roast it 👍
Looks too dry. Should have had more fat on it. Too thick a chunk of meat for the marinade to get into the middle of the mean
Hello Rich. That's the curious thing about pork - it's actually a very lean meat in that all the fat is usually on the outer layer (if you watch the video there's quite a lot). When cooked this piece was nice and moist as it's important not to over cook it ( the temp probe really helped in this). As for the marinade penetrating to the middle of the meat, this doesn't happen in char siu - it can't. I marinaded overnight and it still only penetrated a few mm. However, classically this is how it's cooked. Although traditionally red food colouring is used as this is a lucky/celebratory colour. As long as it's sliced so that you have the marinaded edges on each piece you eat, the flavour hit is successful. To be honest, I probably cut the slices too thick and big because it just looked good on camera. Was tasty but probably not very chopstick friendly. Thanks for your comment though. All are welcome 😊