How to Make Chinese Barbecued Pork
Bridget shows Julia how to make savory, meaty Chinese Barbecued Pork.
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That’s not a boning knife that has a fillet knife
The literal meaning of "char siu", is the method of cooking the pork but it's mostly used like "BBQ".
The way my family says it is "Cha Sel".
Cha = forked stick or just fork, a utensil.
Sel = to burn or cook with fire.
So it's Cha Sel – Pork.
Pro tip: The "r" in char sui is silent, never pronounce it, I don't know where it even came from.
Whare are the ingredients to all your recipes????
wow!!! so yummiLicious😱😱😱
WOW keep up the Good Work👍ATK never disappoints Thanks
Love these two! When they laugh it reminds me of Wilma and Betty hmmm hmmm hmmm !
Ketchup?
You guys rock
Mouthwatering!
🌏🕊️
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Chinese Cooking Demystified has the best cha siu recipe by far, but it's a pretty involved process, and the recipe doesn't scale well. Ketchup, hoisin, honey and 5-spice will get you sort of in the ballpark of the flavor you're looking for, without taking so much time, and the recipe scales well. Now they just need to come up with a gluten-free gua bao recipe.
So I tried to make this tonight, but messed up a few parts of the recipe because I confused it with another Chinese BBQ pork recipe on the ATK website and it still turned out delicious.
Would be great if you could match the recipe online to the instructions in this video. Didn’t realize the recipe on the website is slightly different than the one on the website and I got a few steps wrong. I’m sure it’ll still be delicious though.
Bridget giggles like Betty Rubble from the Flintstones
She started with the fat cap up and then turned it 90°. Anyone know why?
This is like watching jewish grandmas play mahjong. Awesomeness!
AMAZING PORK ROAST 😋 YUMMY THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
Yum! But not sure why this video is included under the keto friendly ideas ATK YouTube playlist considering the sugar and honey used…
What happened to the foil pan lining? It went missing halfway thru
At :06, Julia said it's pork butt. At 6:08, she said it's pork shoulder.
These are two completely different cuts. Please clarify which cut. Thank you for this video.
I, myself, is a Chinese cook. I appreciate dry sherry is used as a substitute to Chinese rice wine in many of your Chinese dishes, as I personally think dry sherry is the best substitute.
you didn't 'massage' the stuff in the bag-nono #1, you didn't use 5 spice-nono#2
I love the show! Big fan for years! That looks AMAZING!!
Yum
I got a pork butt and it had a bone so I couldn't cut it the right way. I did not complete it yet – it's marinating overnight…it was labeled "Pork Butt" and the recipe states reserve one cup of marinade – and also marinade for 10-13 hours I don't mind but I'm confused….https://www.cooksillustrated.com/recipes/9085-chinese-barbecue-pork-char-siu?t=1624827973
Recipe was excellent…also used red food coloring to get the Chinese restaurant look.
This recipe is significantly different from the char siu recipe on the ATK app and website. Quantities are different and ingredients, marinating time, cooking time, all are significantly different. This really confused us when we tried to make the video version starting with these instructions.
Try lo & slo, indirect heat on the barbecue. Better results. Oi.
Just got done making this pork just like video… one word of advice DO NOT I repeat DO NOT use a new pan you will end up burning your sheet pan. .Use one that's already got some char on it. (I used my bacon sheet pan) Also next time I'd use 4 sheets of foil instead of the two I used tonight. Otherwise recipe is PERFECT !