We have two places within a mile of each other, the one was ran by the parents, the other was their son who disliked them. The sons place uses a sweet and sour sauce for their BBQ ribs, with or without bones, and OMG its is gross. BBQ means BBQ (Barb be que) sauce. I miss the other place that has real BBQ sauce on its ribs, they are different now, more sushi then what it was.
@@latenighter1965 Char siu is the bomb.. its not regular BBq sauce by far.. but its a different flavor and sweet.. the chinese arent of American culture .. i expect regular BBQ ribs at a Smoke house diner etc.. but chinese is far different..
My Char Siu is in the oven - but I can't find your steamed bun recipe, if you should see this before it is done - can I use the dough from your Char Siu Bouzi? Or is it totally different?
This is seriously the best youtube channel. I've made over 20-30 of the recipes here and not a single one has failed me. Just finished one right now actually and it is AWESOME. A real life saver. Thanks Chef!
This is my favorite Chinese food, didn't even realize it was a new video until halfway through. Just discovered Chef John on friday and my wife already hates the way I talk now!
When I was a little girl my dad (rip) used to take us to Chinese food on Sundays and they had a glazed pork that looked exactly like this, and it was sooo delicious. I haven’t tasted it in decades so I’m gonna do my best to recreate this recipe. Thank you!
I am writing this for my niece Claire, 6 yrs old, Chef John, I love your cooking videos. I watch every one, when I hear your voice. Lots of love, Claire.
Tip. If you don't want to use red food coloring, the traditional ingredient that give Char Sui its red color is fermented red bean paste. If you can get ahold of it I highly recommend! Gives such a good unami flavor and is a great alternative to dyeing.
+Daniel asian is an ethnicity, chinese is a nationality, and asian americans grow up sharing cultures (especially food) because asians from all over tend to populate the same neighborhoods/cities, so idk what ur tryna say i grew up eating more chinese and viet food than thai food lmao
Chef John! Chef John! You'll be so proud of me. I was a shit cook until I started following your recipes. Did you know, some of your ideas washed off on me???? I had no BBQ sauce last night for chicken. Guess what? I whipped some up with ketchup, vinegar, and honey. I added seasons like smoked paprika, cayenne pepper, garlic and onion, black pepper, and salt, tasting the entire way. I had two people ask me where I bought the sauce and say it was the best they've tasted!!! It's all thanks to you!
Hello Chef John! So glad you make my favourite Cantonese food. Traditionally, the red colour is come from the Red Yeast Rice (紅麴). Just soak some in the soy sauce for an hour and discard the rice, you'll get the natural red colour in the soy sauce.
As a Chinese I approve this Char Siu. Also try to finely chop ginger and spring onion up, add some fine salt, pour in some hot oil and mix well to serve as a side sauce. Goes perfectly well with rice 😉
I can attest that fat content is key. Since I didn’t plan on making this recipe with the pork I got, it’s too lean to be as enjoyable by it self. So, I plan to add more sauce and wrap in some char siu bao which I imagine is what our ancestors did with the “less desirable” cuts. Also, if you can avoid cutting across the grain (which went against my usual instincts,) it will be nice for the finish product’s cutting.
That moment when you're eating a Chef John recipe for dinner (Peanut Curry Chicken) while watching a Chef John video (Pork Diablo) and you get a notification that he's just uploaded a new video .......
I just finished up making this for Father's Day. Your recipe is simple and your explanation of everything was easy to understand. The pork was a hit in my house, even my picky kids ate it up. Thank you!
Char siu is divine! I was taught to use red bean curd and dark brown sugar in the sauce by my friend from HK who is a fabulous home cook but that might just be her family's take on it. I usually do mine in the oven on a rack and it always turns out well.
THIS IS THE RED MEAT ON A STICK IVE BEEN LOOKING FOR FOR SO LONG. Ate it at a buffet, they closed down, never had it again. Could never figure out what is was called, I just called it red meat on a stick which never yielded anything. YOU ARE MY HERO FOR POSTING THIS CHEF JOHN
Funnily enough though i find this the closest to authentic Char Siu on youtube (that i have found in my 20mins searching). Almost every other video i have seen cooks the Char Siu in the oven which means you don't get that beautiful smoke ring which you should see.
I first watched this video a few years ago in preparation of making Char Siu for my 13 year old granddaughter's birthday. She loved it. At her request I'm making it again. I always get a laugh from Chef John's delivery and I love his recipes.
Just made this the other night, ketchup and all (I omitted the honey and food coloring and doubled the garlic, because, well, garlic). Marinated pork tenderloin overnight. Cooked at 275 on the Traeger for about 1-1/2 hours, basting a couple times and let it cool an hour before slicing. Came out perfect. PERFECT. Like this-is-possibly-the-most-successful-thing-I've-ever-made perfect.
If you want to omit the red food coloring and make it somewhat more authentic, replace the ketchup with fermented red bean paste. It'll give it that color and funk.
I think you mean fermented red bean curd, as red bean paste is sweet and is not fermented. But I agree - the bean curd is a key ingredient in making char siu authentic.
Any Chinese supermarket will carry it. There is a white fermented bean curd and a red one, so make sure it's the red one that you buy. It usually comes in an opaque ceramic jar, whereas the white bean curd comes in a clear glass jar. It may be labelled as "preserved red bean curd". If in doubt, you can ask as I'm sure there will be someone who can help.
I love this idea! If we're going with char siu ('tsaa-siu') sauce instead of red dye, sauce n ketchup, use a red fermented tofu, xiaoxing wine, dark soy sauce, diced garlic, white pepper, sesame oil, five spice, oyster sauce, maltose (honey is 👍). I'm going to try this with spare ribs.
Any viewers out there who have an issue with the chef's speaking voice has not been watching very long. I rather enjoy it and has more character than any other cooking channel on youtube.
The signature ingredient is actually a special liqueur that has a very unique flavor for the marinade. But the beauty of chef John’s recipe here is using readily available ingredients. Who cares if it’s 100% authentic as long as it tastes good, and that’s the beauty of cooking. I had encountered multiple times of pleasant surprise while trying out different approaches to traditional dishes. To me, that’s progress. To food snobs, that’s “I don’t know shit”. : )
Seb M. The grill is a Big Green Egg. I think chef John had said before that he doesn't want to get into equipment reviews so he doesn't usually focus on that sort of thing.
I use Butcher Block marinade on St. Louis ribs marinated over night taste just like if not better than the Chinese ribs up north in Boston . I know live in Florida which everyone who comes from up north it’s not even close to the Chinese food here. But this Chef John I will definitely try since I have most of these ingredients. Your the best Chef on TH-cam hands down keep up the outstanding videos and humor we Love it !!!
i have cooked on a BGE, but a BGE.... oh my goodness.. i understand this can be done in an apartment. i will do this without the coloring. this is the best channel.
Greetings Chef John from Tasmania (Australia) I went to your site; but could not find this recipe! Has it not been uploaded as yet? When I type in "Chinese barbecue pork" all I get is "Kernel Porker's Barbecued Pork-Stuffed Corn Muffins" Can you let me know when it has been posted! Many thanks Giles Hall
Yes, you're right. Currently, the blog link is actually leading to the full details and ingredient amounts for Chef John's "Perfect Potato Salad" video from June 2nd. :(
Love watching your recipes combine together all of the wonderful ingredients to create what looks like excellent food. Thank you! One Huge caution, however. If you are going to ever serve a meal to guests- ***Please do not add Red Food Coloring to anything without knowing their allergies!!!! The amount of red dye used would kill me...literally. There are many of us who are highly allergic to red dye. We seem to be a silent group, but that’s because we are too busy reading food ingredients labels for the dreaded blood colored food additives. You would be amazed. Red dye is in seemingly Everything! A secret? Beet juice colors things red without the following “uh-oh” that read dye causes. And it’s not synthetic! Please have pause before adding that Red 40- or your dinner party might add another method of death in the next edition for the game of CLUE. Now, about all of that Cayenne Pepper... Thanks! :)
Im glad you make food dish from Hong Kong :D Thank you! Its pronouced as "char" (like first syllable of charcol) "siu"(see-u, but say it very quickly). Its Cantonese btw.
My Wife was annoyed by the cadence of your voice, which told me I had selected my favorite video chef correctly. You your food and your cadence are awesome. Permanent viewer.
CHEF JOHN! Help! I'm always confused when recipes say marinate for 12 hours.. that means, if I prep it at 6pm the night before, I would have to eat it at 6 the next morning! (I mean, I _would_ eat this for breakfast, but my family might not want to. -Ha) How do you prep and marinate it to eat at a reasonable dinner time?!
adam mac I don't know what Ash is talking about bruh. Marinate for 12 hours means yeah, if you season it at 6pm, starting to cook it at 6am is fine. but 8 hours is fine. If you're a 9-5 worker, wake up early and season it and when you come home cook it. It'll taste great either way. lol
Make your sauce & prep your meat the night before... but don't combine the two until just before you leave for work in the AM. 4 - 12 hours of marination time is a big window of forgiveness... 4 hours is minimum, 12 hours is great...but 13 hours won't ruin your meat either...just don't let it go to 14 hours, because then your just being reckless.
If anyone's concerned with the red food coloring being unsafe, 3 tbsp of beetroot juice will do, and will be a very healthy substitute. Also good for caramelization. you're welcome)
Red food coloring should be safe now. Remember when they got rid of the red m & m? Now red coloring should be safe. But who knows Johnson baby powder causes cancer now. So it's a risk you have to take today it's safe, but tomorrow it's not.
I do this to the pork skirt steak and the other trimmings you get from trimming a full rack of ribs into St. Louis ribs. Been making this for a long time and it's always delicious. I use the red fermented bean curd tho instead of red dye.
Going back through watching videos I haven't seen. Aside from loving the simple ways you go through these recipes that makes me feel likw I could pull them off perfect the first time, I wat h these videos because you neve fail to bring a smile to my face with those ridiculous rhymes and some of the things you say. I don't know why it still surprises me, but it does and I love it! Love your videos!
The technique about "repainting" the pork with the marinade was absolutely a game changer. But what killed me was what red is in china. I laughed so loud I snorted like a pig.
I make a big batch of this a couple of times a year for flavoring pork fried rice and I always use boneless country style ribs. Perfect amount of fat and the ribs are usually pretty uniformly sized right out of the package.
There is actually a version in China that uses ribs, but is less popular than the pork shoulder version due to the convenience factor when you eat these during a work day lunch. I rather have the ribs. As they say, it’s finger licking good.
I made this recipe today, I ended up marinating the pork for 24 hours because I got caught up with work... by complaining though!! Thank you Chef John! Keep up the hilarious and awesome videos!
Check out the recipe: www.allrecipes.com/Recipe/258494/Chinese-Barbeque-Pork-Char-Siu/
I just make this sauce, it smells exactly like it.. i just dont have 4 hours to over night.. dang meat was still frozen.. but it will sit 2 hours.. :)
We have two places within a mile of each other, the one was ran by the parents, the other was their son who disliked them. The sons place uses a sweet and sour sauce for their BBQ ribs, with or without bones, and OMG its is gross. BBQ means BBQ (Barb be que) sauce. I miss the other place that has real BBQ sauce on its ribs, they are different now, more sushi then what it was.
@@latenighter1965 Char siu is the bomb.. its not regular BBq sauce by far.. but its a different flavor and sweet.. the chinese arent of American culture .. i expect regular BBQ ribs at a Smoke house diner etc.. but chinese is far different..
My Char Siu is in the oven - but I can't find your steamed bun recipe, if you should see this before it is done - can I use the dough from your Char Siu Bouzi? Or is it totally different?
Came out Amazing!
This is seriously the best youtube channel. I've made over 20-30 of the recipes here and not a single one has failed me. Just finished one right now actually and it is AWESOME. A real life saver. Thanks Chef!
@Ac Tion ????
Ive only had 1...cuban bread. It wasnt far off tho
I love his channel and have also made over 20 recipes. Every single one has been spot on.
Facts
The food looks great but the cadence of his speech is like nails on a chalkboard to my. Great cooking content tho.
This is my favorite Chinese food, didn't even realize it was a new video until halfway through. Just discovered Chef John on friday and my wife already hates the way I talk now!
Michael Phillips so does mine! 😂
Welcome to Food Wishes. You can check out any time you like, but you can never leave.
I wanted to like your comment 10 times!
Suzanne that was awesome. LMAO!
Rem Are you a discord bot?
I just listen to chef John when I'm ready to go to bed. His soothing voice puts me to sleep. I guess I should try some of his recipes one day.
soothing? how about "ANNOYING" !!
Catt? You’re being serious? This guy’s voice???!!! You’re serious?
puts me to sleep everytime. I often wake up with the phone on my face.
@@rona2524 im aure that's because you were trying to eat it
Me too! When I’m in bed and hungry 😂. Somehow always end up on TH-cam listening to chef John 🙂
When I was a little girl my dad (rip) used to take us to Chinese food on Sundays and they had a glazed pork that looked exactly like this, and it was sooo delicious. I haven’t tasted it in decades so I’m gonna do my best to recreate this recipe. Thank you!
I'll never tire from your recipes, - Always done with simply clarity, never dragged out, - And.... love your dry humour, Thank you
But what about the life story and 50 ads???!!!!
I'm doing a Facebook Live this Thursday, June 8th, at 2 PM PST! It will be on the Allrecipe.com FB page: facebook.com/allrecipes
I just love Chinese food. My favourite dish is number 27...
Number 27 just hits different
brian kelly
Funny!
I think 11 is better
19 is my jam
Maybe not the traditional ingredients for the marinade but the end results look absolutely stunning!!!
You are correct! That is NOT the way to make char siu.
@@alanleslie7751 Then what is the way. Show us. IF you can't then we don't wanna hear it. :)
@@alanleslie7751 it may not be the way you make it but it looks like char Siu to me!
@@alanleslie7751 You mean not the way to make *traditional* char siu, but that doesn't mean it's not char siu
@@alanleslie7751 I mean some Chinese folks in the comments think it's great, sooooo....
I am writing this for my niece Claire, 6 yrs old, Chef John, I love your cooking videos. I watch every one, when I hear your voice. Lots of love, Claire.
Tip. If you don't want to use red food coloring, the traditional ingredient that give Char Sui its red color is fermented red bean paste. If you can get ahold of it I highly recommend! Gives such a good unami flavor and is a great alternative to dyeing.
I love fermented bean curd for that unami!
as an asian person, i'm here to bless this recipe
I also give this 2 thumbs up.
Isadore Weiss asian isnt an ethnicity. this is specifically from china
+Daniel asian is an ethnicity, chinese is a nationality, and asian americans grow up sharing cultures (especially food) because asians from all over tend to populate the same neighborhoods/cities, so idk what ur tryna say
i grew up eating more chinese and viet food than thai food lmao
+Daniel Yeah dude what are you even on about? I actually am Chinese and people splitting hairs about ethnicity is just tedious.
Daniel China is specifically from Asia. That's like saying a certain barbecue style isn't American because it's from Memphis.
I used to always eat the hard caramelized dark pieces when I was younger in my parents restaurants XD
that's the best, dude. really not sure 'bout the ketchup, tho
Me too!
Chinese restaurants in Tijuana serve this with a 50/50 side of ketchup and Chinese hot mustard really good
Before they served it? lol
Those r the one my mom say cause cancer but we all still eat it
Chef John! Chef John! You'll be so proud of me. I was a shit cook until I started following your recipes. Did you know, some of your ideas washed off on me???? I had no BBQ sauce last night for chicken. Guess what? I whipped some up with ketchup, vinegar, and honey. I added seasons like smoked paprika, cayenne pepper, garlic and onion, black pepper, and salt, tasting the entire way. I had two people ask me where I bought the sauce and say it was the best they've tasted!!! It's all thanks to you!
Hello Chef John! So glad you make my favourite Cantonese food. Traditionally, the red colour is come from the Red Yeast Rice (紅麴). Just soak some in the soy sauce for an hour and discard the rice, you'll get the natural red colour in the soy sauce.
I can't find the stupid thing. But good to know.
I thought the red comes from red fermented tofu?
@@cancel1913 .....which is also coloured with red yeast rice
@@lzl4226 Okay sounds right.
What is red yeast rice??? Sounds like a food coloring/baking additive/side dish. ;-)
As a Chinese I approve this Char Siu. Also try to finely chop ginger and spring onion up, add some fine salt, pour in some hot oil and mix well to serve as a side sauce. Goes perfectly well with rice 😉
Can you freeze any extra? (as if this delicious dish would last for leftovers, haha)
Have to admit I was skeptical myself- especially the ketchup part! 😂 ..but I should know better since Chef John has never disappointed!
I can attest that fat content is key. Since I didn’t plan on making this recipe with the pork I got, it’s too lean to be as enjoyable by it self. So, I plan to add more sauce and wrap in some char siu bao which I imagine is what our ancestors did with the “less desirable” cuts. Also, if you can avoid cutting across the grain (which went against my usual instincts,) it will be nice for the finish product’s cutting.
That moment when you're eating a Chef John recipe for dinner (Peanut Curry Chicken) while watching a Chef John video (Pork Diablo) and you get a notification that he's just uploaded a new video .......
Suzanne Baruch Chef Johnception, nice.
I made the peanut curry myself last night.
Clint Page it's amazing and the tikka masala
W Thomas, I'm making his Tikka Masala for the first time in a few days, and I'm really looking forward to it!
Suzanne Baruch toasting your chicken with the seasoning before hand like he does, really packs on the flavor
I just finished up making this for Father's Day. Your recipe is simple and your explanation of everything was easy to understand. The pork was a hit in my house, even my picky kids ate it up. Thank you!
Char siu is divine! I was taught to use red bean curd and dark brown sugar in the sauce by my friend from HK who is a fabulous home cook but that might just be her family's take on it. I usually do mine in the oven on a rack and it always turns out well.
"Which like me isn't very attractive but is effective."
Relatable af.
I want to like your comment but since it's at 69 I legally can't
😂😂😂😂😂😂😂😂😂😂IKTR👍🏾👍🏾👍🏾💯
@@fatfrog1485 This Makes NO SENSE!
"If you can't be attractive, at least be useful". Words to live by. :)
THIS IS THE RED MEAT ON A STICK IVE BEEN LOOKING FOR FOR SO LONG. Ate it at a buffet, they closed down, never had it again. Could never figure out what is was called, I just called it red meat on a stick which never yielded anything. YOU ARE MY HERO FOR POSTING THIS CHEF JOHN
The canto in me: "This is so wrong, this is SO WRONG!"
The Chef John fan in me: "Who cares? It's up to you! You are the Sun Tzu of your Char Siu!"
Funnily enough though i find this the closest to authentic Char Siu on youtube (that i have found in my 20mins searching). Almost every other video i have seen cooks the Char Siu in the oven which means you don't get that beautiful smoke ring which you should see.
One stock pot or 2, it's up to you!!
At least there's not a stock pot in it
The Guy talking is so irritating i could not hear it longer than 20 secs
@@CaptKRik He was like that for me at first but he's grown on me. The food he makes made me grow too.
I first watched this video a few years ago in preparation of making Char Siu for my 13 year old granddaughter's birthday. She loved it. At her request I'm making it again. I always get a laugh from Chef John's delivery and I love his recipes.
Just made this the other night, ketchup and all (I omitted the honey and food coloring and doubled the garlic, because, well, garlic). Marinated pork tenderloin overnight. Cooked at 275 on the Traeger for about 1-1/2 hours, basting a couple times and let it cool an hour before slicing. Came out perfect. PERFECT. Like this-is-possibly-the-most-successful-thing-I've-ever-made perfect.
Can't wait for that steamed buns video!!
came to TH-cam and i saw it was uploaded 17 seconds ago i was in pure joy
If you want to omit the red food coloring and make it somewhat more authentic, replace the ketchup with fermented red bean paste. It'll give it that color and funk.
I think you mean fermented red bean curd, as red bean paste is sweet and is not fermented. But I agree - the bean curd is a key ingredient in making char siu authentic.
where would you find that
Any Chinese supermarket will carry it. There is a white fermented bean curd and a red one, so make sure it's the red one that you buy. It usually comes in an opaque ceramic jar, whereas the white bean curd comes in a clear glass jar. It may be labelled as "preserved red bean curd". If in doubt, you can ask as I'm sure there will be someone who can help.
Oh man, That is exactly what I meant to say, thanks for the correction.
I was waiting patiently for Chef John to pull out this key ingredient... but he pulled out red food colouring instead ='(
clever, witty, knowledgeable, and easy recipes to follow, what else can you wish from a cook on TH-cam? He's got it all! What a great site!
I am Chinese, I love cooking, and I love Chef John.
as a chinese im also here to give you my blessings to this recipe
I love this idea! If we're going with char siu ('tsaa-siu') sauce instead of red dye, sauce n ketchup, use a red fermented tofu, xiaoxing wine, dark soy sauce, diced garlic, white pepper, sesame oil, five spice, oyster sauce, maltose (honey is 👍). I'm going to try this with spare ribs.
WOW that looks good. Made my mouth water. Will make this this weekend for sure thank you John
Chef John is the best. I love this recipe
Any viewers out there who have an issue with the chef's speaking voice has not been watching very long. I rather enjoy it and has more character than any other cooking channel on youtube.
The signature ingredient is actually a special liqueur that has a very unique flavor for the marinade. But the beauty of chef John’s recipe here is using readily available ingredients. Who cares if it’s 100% authentic as long as it tastes good, and that’s the beauty of cooking. I had encountered multiple times of pleasant surprise while trying out different approaches to traditional dishes. To me, that’s progress. To food snobs, that’s “I don’t know shit”. : )
Whenever he says something it sounds like an unfinished sentence
yah i thought it was my speakers,so i turned it up and it still didnt work lol
Unchained melody?
His voice lowers as he finishes d sentence and it can't be heard.
intense upwards intonation
I just turned the sound off and went with the subtitles. The narration is over affected and annoying.
wohoo, pork shoulder is freakingly cheap, and i love it, so I'm def gonna try this out this coming week:D
I like how his voice goes up in every sentence no matter the sentence, this man is all about consistency
Always enjoy your subtle clever comedy and your great recipes. Thanks!
You had me at barbecue ❤😍
T1GR3S13 is that really the best thing you could come up with?...you should be embarrassed....
Catie ik
Catie I can char siure make you happy. better
that was fucking terrible, besides, why are you flirting with old ass women on youtube
Zyphr Magik lmao old as women?? I'm 23! Tonight's just not my night is it. 😭😂 Jesus.
Delicious and yummy Chinese barbecue
"the colour red symbolizes prosperity..... and communism, but mainly prosperity" hahahaha
two polar opposites l0l
@@ajs8279 - Which is why it must mean communism. Look what the dictator is doing to his people these days, along with google's help. Evil; pure evil.
@@onekerri1 not with googels help at least get it right
@@onekerri1 googel would love to do that but their banned in the country.
@@possiblyadickhead6653 - Best do some research, Google is up to its eyeballs with China.
The commentary is the best. I love the slight shade he throws around lol
LOVE YOUR SENSE OF HUMOUR AS MUCH AS YOUR RECIPES
“Like me isn’t very attractive, but effective”
🤣
HAHAHAHAHA you are so crazzzy my friend 😂😂😂😂😂😂😂😂😂👍👍👍👍👍👍Stay safe!!!
I loving this asian theme this week!
"You are the Tyronn Lue of Chinese barbecue"
Oh wow, there's a reference I didn't expect to hear
You have not been watching Chef John long enough. The cuts get deep.
Who's Tyronn Lue
This is my fav
And no restaurant around my area has this
So we now make this exact kind at home and I’m in love
Thank u so much
Yum yum yum
I made this up recipe up Saturday evening & marinated a pork loin sliced up like it was in the Video overnight for Sunday lunch.... it was Very good.
Hey, can we get a video about some of your favorite tools and best purchases? Like that grill. Specifically that grill. I want your grill, Chef.
Seb M. The grill is a Big Green Egg. I think chef John had said before that he doesn't want to get into equipment reviews so he doesn't usually focus on that sort of thing.
Chef John! Are you gonna show us how to make pimento sandwiches or do i have to beat it out of you?
WOW Bay area guy with a Cleveland Cavs reference! Topical
Go Dubs!!
I read that with Chef Johns voice in my head... lol
Slices of this in wonton soup is marvelous.
Amazing result, mister!!! Big fan of your videos
Good heavens this looks so good! Going to be making ribs this weekend!
the 208 people that disliked season food with water
Nicholas Choi can you blame us??!! It's that voice we can't stand.....the guy sounds like Mickey Mouse going through puberty!!
thank you! he sounds like a tweaking childrens show host
Rene Serpas he does sound like that especially with the inflections
208 Muslims
Probably because he used red food coloring instead of red bean paste..
Sounds like he’s narrating a Dr. Seus book
But isn't Dr. Seuss the greatest of all time!? 😆😆😂😂
Chinese version of the Swedish Chef in the Muppets.
😂😂😂nooo
I use Butcher Block marinade on St. Louis ribs marinated over night taste just like if not better than the Chinese ribs up north in Boston . I know live in Florida which everyone who comes from up north it’s not even close to the Chinese food here. But this Chef John I will definitely try since I have most of these ingredients. Your the best Chef on TH-cam hands down keep up the outstanding videos and humor we Love it !!!
i have cooked on a BGE, but a BGE.... oh my goodness.. i understand this can be done in an apartment. i will do this without the coloring. this is the best channel.
I love how you basically turned it into a ham sandwich :D
"The way you cut your meat reflects the way you live."
(Confucius)
I don't even eat pork 😂but I'm watching because I love Chef John and his jokes 😂😂.
You, Chef John, are the guru of char siu.
One of my favorites! my dad used to love eating this too with some steamed bao god bless him he passed away 3 years ago.
Is the food color safe?
Chef John "I'm not sure but I asume so"
If it has RED 40 in it, it can be an allergen.
Greetings Chef John from Tasmania (Australia)
I went to your site; but could not find this recipe!
Has it not been uploaded as yet?
When I type in "Chinese barbecue pork" all I get is "Kernel Porker's Barbecued Pork-Stuffed Corn Muffins"
Can you let me know when it has been posted!
Many thanks
Giles Hall
Yes, you're right. Currently, the blog link is actually leading to the full details and ingredient amounts for Chef John's "Perfect Potato Salad" video from June 2nd. :(
“Char” as in Charlie and “Siu” like seal but shorter. Love from Hong Kong 🇭🇰
Its more like “Cha” tbh lol I’m chinese too
I love your inflections when speaking. Very unique. Also cool recipe
I love your videos. I cook as much as I can your recipes. You're a legend.
Love watching your recipes combine together all of the wonderful ingredients to create what looks like excellent food. Thank you!
One Huge caution, however. If you are going to ever serve a meal to guests- ***Please do not add Red Food Coloring to anything without knowing their allergies!!!!
The amount of red dye used would kill me...literally. There are many of us who are highly allergic to red dye. We seem to be a silent group, but that’s because we are too busy reading food ingredients labels for the dreaded blood colored food additives.
You would be amazed. Red dye is in seemingly Everything!
A secret?
Beet juice colors things red without the following “uh-oh” that read dye causes.
And it’s not synthetic!
Please have pause before adding that Red 40- or your dinner party might add another method of death in the next edition for the game of CLUE.
Now, about all of that Cayenne Pepper...
Thanks! :)
A recipe to die for!!!
What was the pink salt for? The blog only mentions it being optional but not what the purpose would be.
kbernstar It seasons the meat, but also prevents spoilage.
gives smoke ring and prevents spoilage when used in very small amounts, too much is not good for you.
The red colour doesn't traditionally come from the food colouring, but still a pretty good recipe
Im glad you make food dish from Hong Kong :D Thank you!
Its pronouced as "char" (like first syllable of charcol) "siu"(see-u, but say it very quickly). Its Cantonese btw.
No, it's roughly translated as "Shahmanaholla smokin' purp and sippin' drank". It's Hyphy
Thanks for telling us how to pronounce it.
Unicorns1015 (`・ω・´) And that's why I didn't recognize it as Mandarin :p
Unicorns1015 (`・ω・´) The phonetics checks out 😀
what the heck
...and a touch of Cayenne for good luck... got me without a doubt🤣
Love your recipes and the way you present them👍
My Wife was annoyed by the cadence of your voice, which told me I had selected my favorite video chef correctly. You your food and your cadence are awesome. Permanent viewer.
CHEF JOHN! Help! I'm always confused when recipes say marinate for 12 hours.. that means, if I prep it at 6pm the night before, I would have to eat it at 6 the next morning! (I mean, I _would_ eat this for breakfast, but my family might not want to. -Ha) How do you prep and marinate it to eat at a reasonable dinner time?!
adam mac don't try to cook
Ash Rap Thanks for the advice, but that's not an option.. I love it too much.
adam mac I don't know what Ash is talking about bruh. Marinate for 12 hours means yeah, if you season it at 6pm, starting to cook it at 6am is fine. but 8 hours is fine. If you're a 9-5 worker, wake up early and season it and when you come home cook it. It'll taste great either way. lol
The Miss Katana That makes sense.. thanks so much for the advice! HATE waking up earlier than necessary, but this will be worth it. Haha Thanks again!
Make your sauce & prep your meat the night before... but don't combine the two until just before you leave for work in the AM. 4 - 12 hours of marination time is a big window of forgiveness... 4 hours is minimum, 12 hours is great...but 13 hours won't ruin your meat either...just don't let it go to 14 hours, because then your just being reckless.
I recommend having Char Siu in a manapua. It's to die for
If anyone's concerned with the red food coloring being unsafe, 3 tbsp of beetroot juice will do, and will be a very healthy substitute. Also good for caramelization. you're welcome)
Red food coloring should be safe now. Remember when they got rid of the red m & m? Now red coloring should be safe. But who knows Johnson baby powder causes cancer now. So it's a risk you have to take today it's safe, but tomorrow it's not.
Beetroot causes cancer in California.
To be safe...... only use in the other 49 states.
@@kellywalker8407 I never got that. A lot of 🎣 fishing gear says that also.
Remember when they stop making red m&M's because of the red dye? When red velvet cake first came out they used beet juice to get the red color.
Just stumble on this vid..the way chef john talks bothers me but it kinda eventually grows on you upon watching more of his vids..new subscriber!!
This is so visually appealing. My eye's are drooling.
I'm thinking 'save the pork shoulder for pulled Pork'....I'm using that killer sauce on spare ribs!
I do this to the pork skirt steak and the other trimmings you get from trimming a full rack of ribs into St. Louis ribs. Been making this for a long time and it's always delicious. I use the red fermented bean curd tho instead of red dye.
Best me to the suggestion........
I'm more of a college basketball fan so I'd rather be the Mark Few of my Char Siu.
Female watchers may want to be the Lucy Liu of their Char Siu
Cartoon watchers can be the Scooby Doo of Char Siu!!
Nancy Pietrzykowski doesn't rhyme ^ smh
she tried
Go Zags
Ha! Tyronn Lue. Finally a reference I get.
That looks so good like that actually just looks amazing
Going back through watching videos I haven't seen. Aside from loving the simple ways you go through these recipes that makes me feel likw I could pull them off perfect the first time, I wat h these videos because you neve fail to bring a smile to my face with those ridiculous rhymes and some of the things you say. I don't know why it still surprises me, but it does and I love it! Love your videos!
Is it normal for a stomach to digest itself? Uhh.. asking for a friend.
adam mac if it doesn't have a layer of mucus, yes
Oh my lord I want some 😭 I wanna reach in my phone and grab some
The technique about "repainting" the pork with the marinade was absolutely a game changer.
But what killed me was what red is in china.
I laughed so loud I snorted like a pig.
哈哈哈笑出猪叫
Oh man, I can't eat pork, but this looks so very good!!!
I was a chef for a few years and I love to eat. I love this guy's recipes. I know when a recipe will taste good and all his recipes will taste good.
I've been looking for a recipe for char sui for ages . Thanks for sharing yours.
How do you make Mulan Szechuan Plum Mcnugget sauce?
Shoneys
When you're too early and the
S P I C Y M E M E S
haven't arrived yet
Ikr
Nati Whatever chicken stir fry
Rain thunder k
Thoughts on using Country Style pork ribs?
I make a big batch of this a couple of times a year for flavoring pork fried rice and I always use boneless country style ribs. Perfect amount of fat and the ribs are usually pretty uniformly sized right out of the package.
Yup, that is fine, but it is a bit more expensive cut. Pork butt/shoulder is typically used in restaurants.
There is actually a version in China that uses ribs, but is less popular than the pork shoulder version due to the convenience factor when you eat these during a work day lunch. I rather have the ribs. As they say, it’s finger licking good.
I made this recipe today, I ended up marinating the pork for 24 hours because I got caught up with work... by complaining though!! Thank you Chef John! Keep up the hilarious and awesome videos!
"Extremely shiny"...you crack me up. Always enjoy your humor and your recipes...never found a bad one.
LOL, Looks like someone may have gotten a "sponsor"
Hey thats a great looking "Big Green Egg"
He speaks a little like Yoda
"I'm really not sure but I assume so."
Gentle wisdom
The 'r' in char is not emphasized, actually not heard. Fantastic, Chef! Looks amazing.
Almost up to 2 mil subs! Go chef John and GO DUBS!!!!