Hosts Bridget Lancaster and Julia Collin Davison make the ultimate Chinese Barbecued Pork at home. Then, equipment expert Adam Ried reveals his top picks for wire racks and rimmed baking sheets. Finally, test cook Dan Souza makes Julia a recipe for Mapo Tofu.
Get the recipe for Chinese Barbecued Pork:
Get the recipe for Mapo Tofu:
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I am excited char siew
Char siu over juk with ginger and scallion 😋
What in the name of all that is holy is that mapo tofu recipe??? Why is a blender and a microwave involved? WTF???
ATK,,HELLO,,THE BBQ ORK LOOKS GREAT, NEVER RIED THIS MYSELF,,AND DANs feature looks great,,not being a TOFU person , but would try it,,,,,THANKS;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
Adam is such a hidden Queen!!
I am not sure why Ketchup is used…. Thats not very chinese.
With the cooked tofu, wouldn't the stovetop work as well?
White people teaching us how to cook non-white food. Shame.
Im impressed with her cantonese pronounciation
I love your recipes
I love your recipes
You two remind me of used car salesmen.
the Pig Candy!
I appreciated how to firm up soft tofu. Will have to try that step the next time I make mapo tofu.
What brand are and where did Dan get his knives? I NEED THEM!
Those two ladies have such a fun personalities!
@2:20 regarding dark and light soy sauce – the dark one is strictly for colour.
Thank you for the nice recipes; I already tried a few and they were great!
It's not 'soft' tofu.. It's normal tofu. The real soft tofu is more soft than that. And the 'normal tofu' in the US and europe are fake rubbery tofu that no asian would eat.
CCP bbq
We did the bbq pork for Christmas dinner and it was fabulous. I was skeptical about the ketchup but it tuned out fine. The only issue is we didn’t buy a large enough pork shoulder for left overs. We’re thinking of making this meal a Christmas tradition.
So is the cut of pork a butt or a shoulder? Bridget says butt, Julia says shoulder! (I hope it’s shoulder !)
i go 2 days on my pork, so good
Thank you.
This Mapo Tofu recipe made me cringe. It is never made with beef and what's with that saucepan? Invest in a wok!
Vegetable sprayed or not, I bet that wire rack is a goner – at least for those of us who don't have scullery maids or lads. But the more I look at that pork, it might be worth it.
Bbq pork. Looks so good. Thank you
That is not mapo tofu. Another white washing of Asian food.
4 lb pork butt cut into 6 strips; prick each strip 10X with a fork
Marinade: 1/2 cup sugar, 1/2 cup soy sauce, 1/4 cup dry sherry (shao xing wine), 6 Tbsp hoisin sauce, 2 Tbsp grated ginger, 2 cloves minced garlic, 1 Tbsp toasted sesame oil, 1 tsp Five spice powder, 1/4 tsp white pepper, whisk and reserve 1/2 cup for glaze. Marinate meat 30 min to 4 hours.
Glaze: Take reserved 1/2 cup of marinade and whisk with 1/3 cup honey and 1/4 cup ketchup in a small pot. Simmer on medium heat 5 min until thickened. Cool.
Line a half sheet pan with foil. Put rack on top and spray with cooking spray. Pour 1/4 cup water into pan. Put meat on rack and cover with foil. Bake at 300F for 20 minutes, remove foil from meat and bake another 40 min. Broil 7 minutes to dry meat, brush with glaze and broil ~5 minutes, flip meat over, dry under broiler, brush with glaze, broil "a little longer" until caramelized. Let rest at least 10 min before slicing.
Their levels of snark are DIVINE.
Dan's nakiri is: Mac Knife JU-65 Japanese Series Vegetable Cleaver, 6-1/2-Inch, 6.5 Inch, Silver
Kitchen
I can’t wait to cook the barbecue pork! I’m glad you found a way to do it in the oven instead of a grill or smoker.
Sugar, hoisin, honey AND ketchup? That's sugar, sugar, sugar AND sugar. WTF, America? No wonder 1/3 of you have diabetes or pre-diabetes. 🙄
Nice job on the pork ladies
"Mapa tofu"
Can you white people butcher languages any more? It's like you can't even read.
One thing they didn't mention with Boston Butts, there's often times a small gland in the fat on one side of the butt. You can see it in the part of the video where she's trimming off the fat. ALWAYS take that gland out. It'll turn your whole roast bitter if you don't.
Japanese recipes
Japanese recipes
I started watching you about 20 years ago when we lived in Napa Valley, you brought a great appreciation of cooking. I was raised on Flipino and Hungarian food so this tofu dish is amazing. I just want to say that I love the personalities on your show now, everyone brings a touch of wisdom, humor and fun. You guys/girls are the best! Thank you that I can watch for free (don't mind the commercials for the cost). God bless you all.
Jack, that "houndstooth" pattern, is really
"herringbone."
Completely different patterns.
steve
That Pork looked DELICIOUS!! 😋.. Nothing like some SWEET CHAR ON SOME Fatty Pork!! I LOVE using a Brown Sugar/Cayenne/Garlic Dry rub!!