@@gypsyl5691 It's also made in Hong Kong and Taiwan, which is more retentive of Chinese culture than China. Additionally, China is infamous for cheating on food products. One never knows what's actually in them. I wouldn't doubt it's made in at least a couple other countries.
Hubby is Vietnam vet, and has eaten all over Southeast Asia. He said this is the best pork he has ever had! By the way my first instant pot meal! Thank-you, Flo!
Hi Flo, I am a Malaysian and over here, you will still see chickens, ducks and char siew hanged up in the eatery shops! Thank you for showing this video. Yeah! I will definitely make this! Char Siew is truly our favourite!
I was born in San Francisco, I'm not Asian, but I love Chinatown too. That BBQ dish looks exceptional and delicious. I live in Arizona out in the country now, and wouldn't know where I could get that alcohol so I appreciate the bourbon suggestion. Flo, you are an awesome cook, dude you are an awesome taster. Thank you guys, great video!
My fam loves this.. I make this with the country style spare ribs - they are pretty thick so I cook them a little longer and they are great.. I also tried taking the water liquid from the instapot after the ribs are cooked - putting into a fat separator to get just the liquid - cooking rice in the juice - I do cut it down with 1/2 water - turned out great as well..
Flo, this is the best char siu recipe I've seen. I will definitely try it. I have seen you on America's Test Kitchen for years now, and have always loved your explanation and presentation. You are an excellent Sensei. I'm an American who learned to cook Chinese food from watching Martin Yan in the 80s and 90s (Yan Can Cook) and through many old-fashioned Chinese cookbooks I've worked hard to acquire. Years ago, I learned to cook pork pot stickers from the ATK recipe and sent a dozen to the owner of a local Chinese restaurant as a delivery tip. My wife told me I was crazy. (Yes, true.) Next time I called to order he said, "Cody, you come work for me". Before that, I invited a friend from Hong Kong over for dinner and served him my egg-drop soup and he said it tasted just like his mother used to make. To me, you are the new Martin Yan. I mean that as the highest compliment.
Hey Flo & Dude!! We lived in HK over 20 years and have scarfed down some off the best cha siu in the world. We live in Bangkok now. We followed your recipe tonight to a T, using pork belly. Absolute perfection. Our son and BH pronounced it " the best" they've ever had. Thanks for sharing. We enjoy your vids. My wife was born in Hong Kong and also fuses her Cantonese cooking with a touch of western. Will try with shoulder next time.😎👍🏻
I left Malaysia over 3 decades ago and have been living in Toronto since. I'm so used to HK style char siu that I've almost forgotten about how it used to taste like back home until today... I made your version with pork butt (because that's all I have) and broiled in my Ninja (because my oven's broiler wasn't working). OMG! It's the best char siu as far as I could remember! My Hungarian husband said "It's the best!" and I had to stop him from finishing the other half :-) Thank you for making it so simple and delicious!
STOP! It's my 2:30 am in Georgia and I'm re-watching this video because you guys are so great. I've got a month old Insta-Pot unboxed, frozen pork belly and now starving. I think this was the first video of you guys I watched and subbed and liked. I'm going to bed and dream of Char Siu now.
I have eaten char siew in Malaysia, Hong Kong, Australia Melbourne, Sydney, Canberra, Taipei. My vote, without any doubt, for the best char siew is in Malaysia. 10 out 10 in Malaysia, and the rest just 7. Some Malaysian restaurants in Melbourne also have very delicious char siew. I was informed that the Malaysians use honey instead of sugar.
The really tasty char siew must be pork belly. The same as Flo is using here in this video. Char siew is a very mature food product. They are almost the same everywhere. I believe the Chinese in Malaysia use pork belly for their char siew. In general, pork belly is mainly for roast crispy pork.
U got that right! Ive tried Chinese BBQ pork in the states, hong kong and south east asia. NOTHING BEATS the ones in Malaysia. BBQ Pork & crispy pork belly (siew yoke) is the bomb there. Brought guests from hong kong to malaysia too. It's so good, they brought some home to share with their families!
I grew up in Chinatown in Vancouver and I remember fondly of the hanging meat. The smells were amazing. Unfortunately it has changed so much, at least Maxim’s is still there. I moved away and where I am now we don’t have good Chinese food and have one tiny Asian grocery store. Looking forward to trying out this recipe.
My mouth is literally watering Love to watch your videos I’m Mexican how ever I truly think I must been Chinese on another life I can eat all your food everyday they call me chimexican because of my taste for Chinese food thank you for sharing your heritage your culinary experience you go girl!!
I tried Flo recipe just now using the Mealthy CrispLid for the broiling part (500F n 3-4 mins on each side). Boy oh boy, turned out wonderfully. Imagine you cook meat in IP and then broiling in IP, so convenient and less washing. Thank you Flo from the Bay Area!
Have made this recipe several times already, and yes, the pork belly has given the best results. Even my Chinese relatives agree it’s good! Thank you so much for sharing this Flo!!
My favorite BBQ pork place in Vancouver today is on Fraser street called Money BBQ and produce, but there are tons in Chinatown 10 years ago... I also had the best Char Siu in KL when I lived there. I remember that their portion is usually very generous as well.
I’ve been wanting to learn how to cook this kind of barbecue. I can’t thank you enough for sharing this recipe. Your Dude had done great job in tasting it. You are such a delight in front of the camera as looks so easy to prepare. Thank you. You guys are great tandem.
I made it and it was absolutely delicious. I used cubed pork shoulder and marinated it for 12 hours. I substituted the wine with 1 tablespoon of whiskey. skipped the oven and the glaze part and just fired up the wok and cooked the meat with all the marinate on high heat for about 30 minutes. Then lowered the heat and covered it with a lid for approx another 30 minutes. Cut a small cube of meat for doneness. I served with a salad of coriander, sliced apple, and 2 green onions. This would also be awesome on a bed of rice but didn't to avoid the carbs. It turned out YUMMY! I bought the pork shoulder at an Asian store and for under $5 . I cut up the pork and divided it to make two recipes. Cut up cubes for this recipe and then I was left with a bone and some more cubes which I used to make an amazing Romanian Goulash.... WOW !!!! all for under $5 piece of pork meat.
I made this recipe in my instant pot, and it was so delicious! The one mistake I made was broiling it too close to the heat element. Even though the parchment paper wasn't hanging over, it burned on the sides. Even though it was charred more than I would have liked, it still tasted great! Next time, I'll lower the oven rack one notch! Thanks for the recipe!
I'm Australian and because we are here down in the Asia Pacific region we are blessed with all Asian cultures. Char Siu served just as you served it is so delicious and simple and one of my top 3 treat dinners... and yes to the pork belly, just about every char siu shop here offers both, along with the Duck and sausages etc.
thank you for sharing this recipe! i love charsiu pork because i worked in Hongkong for 8 long years and i embraced the yummy foods there. Now that i am in Vancouver i would love to try this recipe for my family. Be safe and healthy.😊
Flo, this is very good, I cooked it tonight, it makes my wife happy, I agree this is the best home-made Char-Siu I`ve ever had. Thank you for sharing and your recipe is simple.
I am NOT chinese, but the neighborhood I grew up in Queens, NY, over 30 years ago had an asian supermarket with a Chinese restaurant inside and they definitely would display their BBQ'd meat at the window. I've since moved to NJ and can't find anything here like that. I miss those hanging BBQ meats! My favorite is the Roast Pork - yum!!
Finally got around to making this. Who needs the neon red?! This was seriously tender and delicious. Much easier than I figured. I broiled 5 minutes per side and loved the char. Thank you for the great recipe!
I'm really enjoying your recipes. I love the way you don't use measuring spoons, I started doing that too, and it works just fine. Keep the recipes coming, thanks!
I remember my grandmother made that all the time. She used a natural coloring to color it red and a bit of bean curd. You recipe is easier and the ingredients are easier to find. Thanks.
Since you are using wine and soy sauce pour it in your hoisin sauce bottle because it was almost empty and shake the bottle then pour in your ziplock. Motainai in Japanese means don’t waste!
My son and I made this for dinner. Turned out great. Made a few substitutions because I didn't have all ingredients. Did part of it in the instant pot and part of it sous vide. Both came out fantastic. A Happy New Year to your family.
Look delicious. Love to add simple side dishes a steam egg custard with toppings 1 tbsp light soy sauce, fried garlic & fragrant oil (steamer Khind DB600 is really convenient. 1 egg 1 person, sufficient water & stir, 1 tsp light soy sauce) . Steam egg custard 15 mins) and steam soup, don't have or not convenient, a simple instant boiling hot water + borvil (1 tsp) soup will do. You can do it together while preparing roast char siew rice.
I just received my Philips pressure cooker today and I'm hoping it'll work as well as the instant pot. Been watching a few of your pressure cooker recipes and I can't wait to try them out. You've got the best Asian recipes for pressure cooker on UA-cam by far! Thanks so much and keep the ideas coming.
Thanks, Cheryl! All written recipes are available to my patrons on Patreon and I have 2 Instant Pot recipe books available in soft cover and ebook versions. All the details are in the video description.
I just put in my Costco order for pork belly! I am making this tonight if my order arrives later🤗 I have everything else in my pantry at the moment!! I am so excited to try this...I’m sure you know that feeling!! Then I’m making the Garlic Noodles! Amazingly enough I even have a small piece of Parmesan to grate over them! Happy, happy with these thoughts, thank you!
I doubled your marinade & glaze & really slathered on the pork belly -had 3 lbs-didn’t have honey but had some corn syrup ( not high fructose kind - get at Target store) came out great!!!😊
This is a recipe I have been looking for. I have been wanting to make my own Char Siu to eat and to use in pork buns. This is such a simple method. "Ohh..it can all fit"..I understand completely. I use so many pans because "I was sure the first one was big enough". I really like the connection with family culture you make as well. Thank you so much for sharing.
Yes! Thank you, I grew up in Malaysia and the char siu is very different than in Canada too. It’s never done in an oven but smoky Chinese bbq! The smoky char is the secret.
Looks good ! I made it once, with pork loin.... one of the ingredients was fermented bean curd .... I don't have enough experience to say if it added flavour... But Char Siu pork is heavenly ! I think Crisping up the fat, like you did...is the way to go.... Thanks for the recipe...pork belly is way more affordable... 👍 best wishes...
Awesome video as usual guys. I sub tomato paste for the red fermented bean curd. I use about one heaping teaspoon tomato paste per piece of bean curd. Never had any complaints.
Lol...I just made some with pork belly! Came out as good as the restaurants! I skip the sugar and hoisin, I use honey and fermented red bean curd. Soooo good!!
Hi, Mrs.Lum I just discovered your youtube videos & i'm very glad I did, I have a question if i don't have an insta pot, Can I cook this pork, on the stove top or oven or by steaming & how long would either method take? thank you from yuklan
Hello Flo, I came upon this video this morning. Then watched several more from your channel. Happy to see you are making these dishes easier for wannabe cooks like me. Also pleased to hear you share your Faith. I Hope you are enjoying Vancouver, welcome to Canada. Its nice out there, I was stationed at the Army Barracks on the island in the mid 70's, loved it out there. Warm regards, Steve (64yrs), Manitoba.
Looks great! Will try this. But I think the time on the pressure cooking should be halved and not broil in the oven but high temp bake instead to crisp up.
I was so excited to have received my IP the past weekend. This was the first recipe I made and it was delicious! Thank you so much for sharing so much simple, easy and delicious recipes.
With an air fryer and pork shoulder, we had a mini competition between your marinade and Pai's Kitchen. My guys are really picky. They don't like chinese food. (go figure🙄) Hands down, your marinade won!! Besides being flavorful and juicy, it was definitely easy-peasy. I'm learning to make a lot of childhood dishes from you. Thanks, Flo and Dude!!❤❤
I think it’ll depend on how you cook and what you like to eat. There are 2-in-1 models of pressure cooker/air fryers available these days. Maybe you don’t have to choose.
Made this last night and it was amazing. I baked it since I didn't want to pull out the Instant Pot but it was still excellent. Thanks for a great recipe!
Ohhhh! I know what your talking about, I'm filipino, spanish born and raised in KAHALUU, OAHU HAWAII. I grew up with different ethnicity my favorite foods was mostly chinese, oh man how I missed our chinatown's char siu (I nowreside in the Philippines) I'm gonna try your recipe thank so much 🤙🏼.
Simple and easy but juicy and delicious Pork BBQ. Excellent and timely summer recipe!!! Thanks for the tips and hints. We have been using Instant Pot for many recipes including Pork Ribs. Your recipe is a great addition to our Instant Pot collection.
It’s never a Sunday without seeing your videos! We have a Korean market in the area that I think I could get the proper meat from. Perhaps Costco also. The recipe looks divine and easy I may have to put it on my to do list. I’m not sure that Atlanta has a big Chinese community ...
Let me add four things to your Char-Siu repertoire guaranteed to make it look and taste better! (1) Add MSG (or Disodium Inosinate, or Disodium Guanylate, or all of the aforementioned) (2) Add Papayin (Bromelain is fine too, but you'll need about 25~33% more) (3) Add Fermented Red Rice (紅麴米) or you can use red food coloring. (4) Add HONEY to the basting liquid for a shinny glaze (don't add it to the marinade) -- The key to using MSG and the other two Umami compounds is to not over do it. About a teaspoon goes a long way. And, no, they are not "bad" for you -- no more than seaweed, chicken soup or mushrooms are "bad" for you.
@@kathleenray1827 A little goes a long way. A teaspoon of MSG is about the same as you get from about a dozen ripe tomatoes. As far as Disodium Inosinate and Guanylate, it is hard to buy them in powdered form (in the US), however it is commonly found in "Soy Sauce for Steamed Fish" from Lee Kum Kee and other major brands. Inosinate is the active ingredient in chicken bones and meat that gives chicken soup it's umami taste. Guanylate is the active ingredient in dried mushrooms. I'll say about a teaspoon of MSG or half that plus a table spoon or two of "Steam Fish Soy Sauce".
Suggeation: when you are running out of a sticky condiments like the hoisin, turn it upside down so next time you use it, easier to pour. Just saying...
Thank you for this video. I had a piece of pork butt in my freezer. Normally I can go into Chinatown and buy char siu but with our Covid lockdown have been hesitant. If I can get a nice piece of pork belly I now make my own siew yuk, but I thought I'd try this with pork butt since I've never pressure cooked meat before. Winged it with the marinade and glaze. Can't say this is like char siew I've ever had but it came out delicious. So thank you for the inspiration and technique. This is going into my repertoire. I usually try to make char siew just in the oven. It’s never quite like what I buy so when I have pork butt it usually becomes chile verde.. I do like the pressure cooker, glaze and broil to carmelize steps.. It worked for my cut of pork. Thank you!
I just discover your channel. I miss the Chinese food, they are the best in the world. I lived in the city and my mouth watered at the char siew, char saw.......hanging by the restaurant’s window. I miss the yuk yen, sar mai, soup fish boullet ..I couldn’t find those in US.
Okay, I'm finally buying the Pioneer Woman Instant pot (because I like the floral branding) tomorrow and making Char Sui for breakfast on Thursday morning. That looked sooooo good.
I am a Chinese American raised in the US. I love that you are making lots of traditional Cantonese dishes. If I don't own a pressure cooker, what is the alternate for making your Char Siu recipe. Should I just put it in a steamer basket and steam it prior to putting it in the oven?
I don’t think steaming gives you the same result as pressure cooking. If you don’t have a pressure cooker then I would suggest cooking it the traditional way, roasting in the oven on a rack at 400°F for 50-60 mins, making sure to flip midway and baste over the last 15-20 mins as you go.
Hi Flo What type of cooking takes place on first cook please? boiler or quick cooker. I appreciate the lengths you go to to explain directions Geoff from OZ Downunder
Want some amazing melt in your mouth BBQ pork? You’ll be glad to know it’s also super easy! Happy Sunday! 💕
Happy Sunday Flo and Dude! Looks yummy love your recipes 🐖
Thanks, Evelyn!
Bourbon is a great tip! I can't get any shaoxing wine here in Colorado that's not from China.
Carbage Man I would be surprised if it didn’t come from there isn’t that it’s origin?
@@gypsyl5691 It's also made in Hong Kong and Taiwan, which is more retentive of Chinese culture than China. Additionally, China is infamous for cheating on food products. One never knows what's actually in them.
I wouldn't doubt it's made in at least a couple other countries.
Hubby is Vietnam vet, and has eaten all over Southeast Asia.
He said this is the best pork he has ever had! By the way my first instant pot meal!
Thank-you, Flo!
Hi Flo, I am a Malaysian and over here, you will still see chickens, ducks and char siew hanged up in the eatery shops! Thank you for showing this video. Yeah! I will definitely make this! Char Siew is truly our favourite!
I love how you let us know about ingredients that we will use more than once.
I was born in San Francisco, I'm not Asian, but I love Chinatown too. That BBQ dish looks exceptional and delicious. I live in Arizona out in the country now, and wouldn't know where I could get that alcohol so I appreciate the bourbon suggestion. Flo, you are an awesome cook, dude you are an awesome taster. Thank you guys, great video!
My fam loves this.. I make this with the country style spare ribs - they are pretty thick so I cook them a little longer and they are great.. I also tried taking the water liquid from the instapot after the ribs are cooked - putting into a fat separator to get just the liquid - cooking rice in the juice - I do cut it down with 1/2 water - turned out great as well..
Flo, this is the best char siu recipe I've seen. I will definitely try it. I have seen you on America's Test Kitchen for years now, and have always loved your explanation and presentation. You are an excellent Sensei. I'm an American who learned to cook Chinese food from watching Martin Yan in the 80s and 90s (Yan Can Cook) and through many old-fashioned Chinese cookbooks I've worked hard to acquire. Years ago, I learned to cook pork pot stickers from the ATK recipe and sent a dozen to the owner of a local Chinese restaurant as a delivery tip. My wife told me I was crazy. (Yes, true.) Next time I called to order he said, "Cody, you come work for me". Before that, I invited a friend from Hong Kong over for dinner and served him my egg-drop soup and he said it tasted just like his mother used to make. To me, you are the new Martin Yan. I mean that as the highest compliment.
Alas, I am not Lan Lam in America’s Test Kitchen but I am flattered you think I was her. 😊
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Hey Flo & Dude!!
We lived in HK over 20 years and have scarfed down some off the best cha siu in the world. We live in Bangkok now. We followed your recipe tonight to a T, using pork belly. Absolute perfection. Our son and BH pronounced it " the best" they've ever had. Thanks for sharing. We enjoy your vids. My wife was born in Hong Kong and also fuses her Cantonese cooking with a touch of western. Will try with shoulder next time.😎👍🏻
❤️ Flo, it’s incredible that you blend childhood memories in Vancouver along with staple childhood eats. I love you guys.
I left Malaysia over 3 decades ago and have been living in Toronto since. I'm so used to HK style char siu that I've almost forgotten about how it used to taste like back home until today... I made your version with pork butt (because that's all I have) and broiled in my Ninja (because my oven's broiler wasn't working). OMG! It's the best char siu as far as I could remember! My Hungarian husband said "It's the best!" and I had to stop him from finishing the other half :-) Thank you for making it so simple and delicious!
This comment warms my heart! Thank you, Khim! 🥰
STOP! It's my 2:30 am in Georgia and I'm re-watching this video because you guys are so great. I've got a month old Insta-Pot unboxed, frozen pork belly and now starving. I think this was the first video of you guys I watched and subbed and liked. I'm going to bed and dream of Char Siu now.
I have eaten char siew in Malaysia, Hong Kong, Australia Melbourne, Sydney, Canberra, Taipei. My vote, without any doubt, for the best char siew is in Malaysia. 10 out 10 in Malaysia, and the rest just 7. Some Malaysian restaurants in Melbourne also have very delicious char siew. I was informed that the Malaysians use honey instead of sugar.
The really tasty char siew must be pork belly. The same as Flo is using here in this video. Char siew is a very mature food product. They are almost the same everywhere. I believe the Chinese in Malaysia use pork belly for their char siew. In general, pork belly is mainly for roast crispy pork.
"Dude" has the Best Job Ever!!!! Food Taster!!! :-0😁
U got that right! Ive tried Chinese BBQ pork in the states, hong kong and south east asia. NOTHING BEATS the ones in Malaysia. BBQ Pork & crispy pork belly (siew yoke) is the bomb there. Brought guests from hong kong to malaysia too. It's so good, they brought some home to share with their families!
Oh for sure the best char siew is in Malaysia! I am Singaporean but my family and I get our char siew fix in Malaysia!! Best!!
Finally did this for dinner. Perfect! Very soft and tasty. We needed 6 minutes on broiler. Thank you for this! We all loved it.
Thank you for trying the recipe and then review. It is a great help
When you smile the world seems brighter.
Watching the progression of your videos from your early days to now, I love how comfortable and relaxed you have become in front of the camera
Thank you! It doesn’t feel like it!
I grew up in Chinatown in Vancouver and I remember fondly of the hanging meat. The smells were amazing. Unfortunately it has changed so much, at least Maxim’s is still there. I moved away and where I am now we don’t have good Chinese food and have one tiny Asian grocery store. Looking forward to trying out this recipe.
I love that you give us amazing recipes with ingredients that we can find !!!!
Dude has the best job ever !!!!
My mouth is literally watering
Love to watch your videos I’m Mexican how ever I truly think I must been Chinese on another life I can eat all your food everyday they call me chimexican because of my taste for Chinese food thank you for sharing your heritage your culinary experience you go girl!!
I tried Flo recipe just now using the Mealthy CrispLid for the broiling part (500F n 3-4 mins on each side). Boy oh boy, turned out wonderfully. Imagine you cook meat in IP and then broiling in IP, so convenient and less washing. Thank you Flo from the Bay Area!
Interesting. I'm going to look for this.
Have made this recipe several times already, and yes, the pork belly has given the best results. Even my Chinese relatives agree it’s good! Thank you so much for sharing this Flo!!
My favorite BBQ pork place in Vancouver today is on Fraser street called Money BBQ and produce, but there are tons in Chinatown 10 years ago... I also had the best Char Siu in KL when I lived there. I remember that their portion is usually very generous as well.
I’ve been wanting to learn how to cook this kind of barbecue. I can’t thank you enough for sharing this recipe. Your Dude had done great job in tasting it. You are such a delight in front of the camera as looks so easy to prepare. Thank you. You guys are great tandem.
I made it and it was absolutely delicious. I used cubed pork shoulder and marinated it for 12 hours. I substituted the wine with 1 tablespoon of whiskey. skipped the oven and the glaze part and just fired up the wok and cooked the meat with all the marinate on high heat for about 30 minutes. Then lowered the heat and covered it with a lid for approx another 30 minutes. Cut a small cube of meat for doneness. I served with a salad of coriander, sliced apple, and 2 green onions. This would also be awesome on a bed of rice but didn't to avoid the carbs. It turned out YUMMY! I bought the pork shoulder at an Asian store and for under $5 . I cut up the pork and divided it to make two recipes. Cut up cubes for this recipe and then I was left with a bone and some more cubes which I used to make an amazing Romanian Goulash.... WOW !!!! all for under $5 piece of pork meat.
I made this recipe in my instant pot, and it was so delicious! The one mistake I made was broiling it too close to the heat element. Even though the parchment paper wasn't hanging over, it burned on the sides. Even though it was charred more than I would have liked, it still tasted great! Next time, I'll lower the oven rack one notch! Thanks for the recipe!
I am going to try your sauce recipe. I am from Hawaii. Lived in China, Taiwan, and HK. HK has the best I have had thus far.
I'm Australian and because we are here down in the Asia Pacific region we are blessed with all Asian cultures. Char Siu served just as you served it is so delicious and simple and one of my top 3 treat dinners... and yes to the pork belly, just about every char siu shop here offers both, along with the Duck and sausages etc.
thank you for sharing this recipe! i love charsiu pork because i worked in Hongkong for 8 long years and i embraced the yummy foods there. Now that i am in Vancouver i would love to try this recipe for my family. Be safe and healthy.😊
Seriously ... I think I actually smelled this through my computer! Thanks!
Flo, this is very good, I cooked it tonight, it makes my wife happy, I agree this is the best home-made Char-Siu I`ve ever had. Thank you for sharing and your recipe is simple.
I am NOT chinese, but the neighborhood I grew up in Queens, NY, over 30 years ago had an asian supermarket with a Chinese restaurant inside and they definitely would display their BBQ'd meat at the window. I've since moved to NJ and can't find anything here like that. I miss those hanging BBQ meats! My favorite is the Roast Pork - yum!!
Finally got around to making this. Who needs the neon red?! This was seriously tender and delicious. Much easier than I figured. I broiled 5 minutes per side and loved the char. Thank you for the great recipe!
I'm really enjoying your recipes. I love the way you don't use measuring spoons, I started doing that too, and it works just fine. Keep the recipes coming, thanks!
Char siu is a personal fav. Have watched this presentation several times; I never tire of your demonstration! Thx to Dude as well! Mahalo!
I used this recipe over and over. It’s so good and comes out perfect every time! Thank u!
I don't have a pressure cooker, so how long should I steam the pork on a stove-top steamer? Thank you for all your amazing recipes. ❤💜💚💛👍👍
I remember my grandmother made that all the time. She used a natural coloring to color it red and a bit of bean curd. You recipe is easier and the ingredients are easier to find. Thanks.
Much of what is sold in stores uses food coloring for the red, I prefer to use the red curd even though it is more of a hassle.
Since you are using wine and soy sauce pour it in your hoisin sauce bottle because it was almost empty and shake the bottle then pour in your ziplock. Motainai in Japanese means don’t waste!
Doesn’t Terry Benedict say “motainai” to his Japanese casino patrons in Ocean’s Eleven?
My son and I made this for dinner. Turned out great. Made a few substitutions because I didn't have all ingredients. Did part of it in the instant pot and part of it sous vide. Both came out fantastic. A Happy New Year to your family.
Look delicious. Love to add simple side dishes a steam egg custard with toppings 1 tbsp light soy sauce, fried garlic & fragrant oil (steamer Khind DB600 is really convenient. 1 egg 1 person, sufficient water & stir, 1 tsp light soy sauce) . Steam egg custard 15 mins) and steam soup, don't have or not convenient, a simple instant boiling hot water + borvil (1 tsp) soup will do. You can do it together while preparing roast char siew rice.
You can buy Shaoxing wine from Amazon, but it is all the salted type. Only place I have found the unsalted is at the local Asian store.
Totally agree Malaysian the BEST BBQ MEAT EVERRRRR and I'm from South America..
I have used pork steaks. My mouth is watering...
I am so glad I found your channel!
Lots of great food in Malaysia. Hope you get inspired and bring us more delicious heart warming recipes.
I just received my Philips pressure cooker today and I'm hoping it'll work as well as the instant pot. Been watching a few of your pressure cooker recipes and I can't wait to try them out. You've got the best Asian recipes for pressure cooker on UA-cam by far! Thanks so much and keep the ideas coming.
Oh and I hope you don't mind me suggesting that you put up the recipes in the write-up so it's easier for pressure cooker idiots like me out there 🤣
Thanks, Cheryl! All written recipes are available to my patrons on Patreon and I have 2 Instant Pot recipe books available in soft cover and ebook versions. All the details are in the video description.
@@FloLum thanks Flo. I'm not familiar, how do I purchase the e versions of your cook book? From the Amazon site seems like it's only hardcopy version?
There should be an option to choose Kindle version. You need a Kindle app to use it. You’ll have to contact Amazon if you need further help.
I just put in my Costco order for pork belly! I am making this tonight if my order arrives later🤗 I have everything else in my pantry at the moment!! I am so excited to try this...I’m sure you know that feeling!! Then I’m making the Garlic Noodles! Amazingly enough I even have a small piece of Parmesan to grate over them! Happy, happy with these thoughts, thank you!
Oh, and it’s Sunday! Happy Sunday!
This marinade looks really good. I'm gonna try it on a bunch of different things. I might add some fresh ginger in it as well.
This looks amazing! I love your Instant Pot recipes. I’ll give this one a try with my family this week, for sure!
Awesome! Hope you enjoy it!
I doubled your marinade & glaze & really slathered on the pork belly -had 3 lbs-didn’t have honey but had some corn syrup ( not high fructose kind - get at Target store) came out great!!!😊
This is a recipe I have been looking for. I have been wanting to make my own Char Siu to eat and to use in pork buns. This is such a simple method. "Ohh..it can all fit"..I understand completely. I use so many pans because "I was sure the first one was big enough". I really like the connection with family culture you make as well. Thank you so much for sharing.
Yes! Thank you, I grew up in Malaysia and the char siu is very different than in Canada too. It’s never done in an oven but smoky Chinese bbq! The smoky char is the secret.
Looks good ! I made it once, with pork loin.... one of the ingredients was fermented bean curd .... I don't have enough experience to say if it added flavour...
But Char Siu pork is heavenly ! I think Crisping up the fat, like you did...is the way to go....
Thanks for the recipe...pork belly is way more affordable... 👍 best wishes...
Awesome video as usual guys. I sub tomato paste for the red fermented bean curd. I use about one heaping teaspoon tomato paste per piece of bean curd. Never had any complaints.
Lol...I just made some with pork belly! Came out as good as the restaurants! I skip the sugar and hoisin, I use honey and fermented red bean curd. Soooo good!!
Sounds delish!
Hi Flo, I finally decided to get an Instant Pot. I just purchased both of your books! Wish me luck...lol
Love my instant pot. Pork belly from Costco is my favorite
Yum! This looks so good. I don't have an instapot, so how would I cook this without one? Oven, steamed, braised??? It looks so yummy!!
My husband buys char siu at our local Asian market, Uwajimaya, in Renton, WA! It’s his favorite!!
I love to watch you you're so plesent, so nice when you explain each meal God bless you
Hi, Mrs.Lum I just discovered your youtube videos & i'm very glad I did, I have a question if i don't have an insta pot, Can I cook this pork, on the stove top or oven or by steaming & how long would either method take? thank you from yuklan
I used this recipe in my baby back ribs. Still delicious. Thank you for sharing. God bless you
Woke up at 2:18 am and now I’m hungry! Thank You!
What a blessed guy to have such a wonderful chef. Love your recipes
Hello Flo, I came upon this video this morning. Then watched several more from your channel. Happy to see you are making these dishes easier for wannabe cooks like me. Also pleased to hear you share your Faith. I Hope you are enjoying Vancouver, welcome to Canada. Its nice out there, I was stationed at the Army Barracks on the island in the mid 70's, loved it out there. Warm regards, Steve (64yrs), Manitoba.
Thanks, Steven... I was born and raised in Vancouver. 😉
my daughter did this with short ribs in the insta pot she raved about it cant wait to try with tender loin ty
Your meals bring so many memories, particularly if Singapore in the 1970s. Never mind western food, the bbq was paradise.
And crispy noodles
And spicy noodles
And whole steamed fish
And little baby sweet pork ribs
Why did I watch this at 11:46 PM... I am so hungry now. That looks amazing Flo, thanks for the recipe.
Looks great! Will try this. But I think the time on the pressure cooking should be halved and not broil in the oven but high temp bake instead to crisp up.
I was so excited to have received my IP the past weekend. This was the first recipe I made and it was delicious! Thank you so much for sharing so much simple, easy and delicious recipes.
Just made this dish today. Thank you so much for sharing! God Bless you and your family! From Salem, Oregon ❤️
With an air fryer and pork shoulder, we had a mini competition between your marinade and Pai's Kitchen. My guys are really picky. They don't like chinese food. (go figure🙄) Hands down, your marinade won!! Besides being flavorful and juicy, it was definitely easy-peasy. I'm learning to make a lot of childhood dishes from you. Thanks, Flo and Dude!!❤❤
😳 So honoured! 💕
This looks amazing! But, I don't have an Instant Pot. Can I use a regular pressure cooker to do the first part?
I am from Malaysia. The best char siu is from Wong Meng Kee in Pudu Kuala Lumpur. Have you been there?
I don’t remember the name of the restaurant I went to. It’s also been almost 20 years since.
If I want to pick only one of the two: an air fryer OR an instant pot pressure cooker, which one should I buy? Which of the two is more useful?
I think it’ll depend on how you cook and what you like to eat. There are 2-in-1 models of pressure cooker/air fryers available these days. Maybe you don’t have to choose.
Made this last night and it was amazing. I baked it since I didn't want to pull out the Instant Pot but it was still excellent. Thanks for a great recipe!
Ohhhh! I know what your talking about, I'm filipino, spanish born and raised in KAHALUU, OAHU HAWAII. I grew up with different ethnicity my favorite foods was mostly chinese, oh man how I missed our chinatown's char siu (I nowreside in the Philippines) I'm gonna try your recipe thank so much 🤙🏼.
Made this after drooling at your end result- turned out PERFECT!!!!! Roll it up in crescent roll ready made and WOW WOW WOW!
Thank you so much for this awesome recipe. My family devoured it.
Next time I'll add a bit of red baking color to make the meet look more authentic 😊
Simple and easy but juicy and delicious Pork BBQ.
Excellent and timely summer recipe!!!
Thanks for the tips and hints.
We have been using Instant Pot for many recipes including Pork Ribs.
Your recipe is a great addition to our Instant Pot collection.
My dear lady, I am definitely not Chinese. One of my favorite Chinese food is the barbecue pork and the Peking duck. Thank you for the recipe.
That looks amazing. Is broiling the same as grilling? If so what distance is the meat from the grill element?
Broiling is using the heat element at the top of your oven. I place the meat about 3” from the element.
Flo I really enjoy your recipes. Do you suggest freezing your BBQ pork after cooking it. So that it is ready for your other recipes.
It’s never a Sunday without seeing your videos! We have a Korean market in the area that I think I could get the proper meat from. Perhaps Costco also. The recipe looks divine and easy I may have to put it on my to do list. I’m not sure that Atlanta has a big Chinese community ...
So kind, John! It’s worth finding some if you can!
Thank you for making it easy for us. It looks scrumptious dear.
My mom loves to use Char Siu to make spring rolls!! Its freaking awesome!!!!
That sounds yummy. Hope you have the recipe to share. 😁
Does she use it to make fresh spring rolls or fried spring rolls?
@@kathleenray1827 Fresh spring rolls, but my mom does make an awesome veggie spring roll
So delicious!!! What kind of other meats can I use?
question can i make this in an oven and how many degrees celsius should i put it on and for how long ?thank you
Let me add four things to your Char-Siu repertoire guaranteed to make it look and taste better!
(1) Add MSG (or Disodium Inosinate, or Disodium Guanylate, or all of the aforementioned)
(2) Add Papayin (Bromelain is fine too, but you'll need about 25~33% more)
(3) Add Fermented Red Rice (紅麴米) or you can use red food coloring.
(4) Add HONEY to the basting liquid for a shinny glaze (don't add it to the marinade)
--
The key to using MSG and the other two Umami compounds is to not over do it. About a teaspoon goes a long way. And, no, they are not "bad" for you -- no more than seaweed, chicken soup or mushrooms are "bad" for you.
How much would you suggest adding of each of those?
@@kathleenray1827 A little goes a long way. A teaspoon of MSG is about the same as you get from about a dozen ripe tomatoes. As far as Disodium Inosinate and Guanylate, it is hard to buy them in powdered form (in the US), however it is commonly found in "Soy Sauce for Steamed Fish" from Lee Kum Kee and other major brands. Inosinate is the active ingredient in chicken bones and meat that gives chicken soup it's umami taste. Guanylate is the active ingredient in dried mushrooms. I'll say about a teaspoon of MSG or half that plus a table spoon or two of "Steam Fish Soy Sauce".
Suggeation: when you are running out of a sticky condiments like the hoisin, turn it upside down so next time you use it, easier to pour. Just saying...
She says “OMG, this smells so good” and holds out the bag... and I sniffed. 🤭
🤣🤣🤣
That's hilarious! 😂
Lol!
Me too 😂
🤦🏽🙋🏽 me too 😂😂😂 i even laughed at myself
I’ve made this with pork shoulder, but the pork belly looks fantastic! Going to have to give this a try.
3 Hours lay-tear….. I lost it… love you guys… just found your channel but I’m here to stay…
Thank you for this video. I had a piece of pork butt in my freezer. Normally I can go into Chinatown and buy char siu but with our Covid lockdown have been hesitant. If I can get a nice piece of pork belly I now make my own siew yuk, but I thought I'd try this with pork butt since I've never pressure cooked meat before. Winged it with the marinade and glaze. Can't say this is like char siew I've ever had but it came out delicious. So thank you for the inspiration and technique. This is going into my repertoire. I usually try to make char siew just in the oven. It’s never quite like what I buy so when I have pork butt it usually becomes chile verde.. I do like the pressure cooker, glaze and broil to carmelize steps.. It worked for my cut of pork. Thank you!
Look so easy and yummy thank you much 🤭🤣🤞👍🤙🙏
I just discover your channel. I miss the Chinese food, they are the best in the world. I lived in the city and my mouth watered at the char siew, char saw.......hanging by the restaurant’s window. I miss the yuk yen, sar mai, soup fish boullet ..I couldn’t find those in US.
Okay, I'm finally buying the Pioneer Woman Instant pot (because I like the floral branding) tomorrow and making Char Sui for breakfast on Thursday morning. That looked sooooo good.
I am a Chinese American raised in the US. I love that you are making lots of traditional Cantonese dishes. If I don't own a pressure cooker, what is the alternate for making your Char Siu recipe. Should I just put it in a steamer basket and steam it prior to putting it in the oven?
I don’t think steaming gives you the same result as pressure cooking. If you don’t have a pressure cooker then I would suggest cooking it the traditional way, roasting in the oven on a rack at 400°F for 50-60 mins, making sure to flip midway and baste over the last 15-20 mins as you go.
How would you do this if you don't have a pressure cooker? Would an air fryer work?
Thanks for the recipe. I used 1 medium sized beet for the "red" color
Hi Flo What type of cooking takes place on first cook please? boiler or quick cooker. I appreciate the lengths you go to to explain directions Geoff from OZ Downunder