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):
Yen Ta Fo Pink Noodle Soup:
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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
#ThaiFood #ThaiRecipes #AsianRecipes
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Thank you for watching!
my math says you cooked for 60 minutes not 30
I. So hungry!
Just to help pips out. The last thing she put in you can get that flavor mixing Coke and Heinz Ketshup.
Thank you! 🙏🏻 Thank you! 🙏🏻 Thank you! 🙏🏻
So much delicious
Lovely. Thank You!
My what a beautiful young lady
Thank you for this video. I love this!! My favorite buffet closed down so now I have to make my own until I find it again at another one.😊😊😊😊😊
You never put the amount of time to cook it
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!
Yummmmmm
Pleace translate
No salt needed?
Love to watch her cooking. The way she speaks just at good pace for me
Hello 👋 Chinese pork 😋 looks so delicious 😋 🤤☕😀 thank you pailin ☕😀 Thai cooking
I probably missed a step, but do you flip and glaze? or glaze one side?
น้ำราดข้าวหมูแดงทำยังงัยเอ่ย?
A quick tip, dont use thai chinese 5 spice powder (if you are in thailand) as it usually contains coriander which will throw the taste off. Authentic chinese 5 spice do not contain coriander; its basically fennel seed, star anise, cinnamon, clove and szechuan pepper. You can sub the szechuan pepper with sand ginger (not to be mistaken for ginger) or white pepper, but those first four ingredients are compulsory.
Along with good ole Southern BBQ ribs, Char Siu is my favorite way to have a pork roast done! I really could eat Char Siu everyday, were the option available🤣🤣🤣🤣.
Thanks for your kindness
Great Job but if you don't have the time and ingredients I use LKK sauce.. comes out very nice as well 👌