Hong Kong Style Char Siu Pork Recipe! | Chinese BBQ Pork
ฝัง
- เผยแพร่เมื่อ 19 ธ.ค. 2017
- In today's episode of Wok Wednesday, Jeremy takes us through cooking a recipe for Char Siu pork from his book: "Hong Kong Diner". This delicious meal makes a perfect substitute from a traditional Christmas dinner!
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To find the recipe for this dish, click the link below!
- bit.ly/2Bew1Qg -
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- How to cook Hong Kong #chinese style Char Siu -
Song: Tuesday Morning by Ryan Little
Founded in 2009 by 4th generation foodie Jeremy Pang. The School of Wok has three main goals: to eat great Asian food, to teach great Asian food, and to laugh whilst doing so.
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#wokwednesdays #recipe - แนวปฏิบัติและการใช้ชีวิต
I could watch this guy smash garlic and ginger for hours
Really enjoy your videos, but the background music is too loud!!! 😳
yes and not really calm music
I like the music and i feel like the volume is ok! And I‘m normally really critical about these things!
My Grandma told me that there would be days like this.
Amazing cooking
Looking forward to more of ur recipes
Jeez... you made CHARRED SIU!
Wow. I made it and marinated over night.this is the best char sui hands down!!!!!
Mouth watering! Excellent! 😋😋😋
Thank you!
very nice,thank you.
Jeremy, this tasted fantastic! Had this for dinner instead of a Sunday roast! My husband really loved this! I've had char siu many times and this tasted so authentic. Thanks again Jeremy.
Glad to hear it! - Lee
Just cooked this it was amazing ,got enough left for cold tomorrow.
Excellent, glad you enjoyed it! - Lee
Char Siu terpaksa marinate se banyak 6 hrs dan bubuh dalam peti ice ,baru mula memasukan ke dalam Oven. 350cc 20 minutes, masa ke 2.400cc 15.minutes..finished work!
Gula putih. 1.spoon.
I am making this for dinner tonight yummmmmmm
Good luck, hope it comes out well! - Lee
You are a brilliant teacher, thanks for making it so easy to cook great Chinese food. :)
Thanks! - Lee
Miss out Sos tiram, 1 spoon, bawang besar 1 biji, tumbuk harus dan marinates di dalam daging Char Siu. ..ok.
Oh yeah!!! Reminds me of late nights in NYC Chinatown. Great video Jeremy.
Thank you! - Lee
Recipe is bombastic!
Now there's a word I haven't heard in a while! Thanks! - Lee
Mmmmaaaaa looks super 😋 😋 😋
I used pork fillet and I have to say it was the best char su then any take away I ever had. I don’t know much about restaurants as I don’t go out often. But it was sensational. I make two marinate. One for roasting all night and one for basting. Every recipient I have done for your book turned out excellent. Keep it up my friend. You gave us lot of joy especially in this dark times. God bless
Sorry the first marinate is for marinating the fillet all night. As it became a bit liquid I made another for basting. Apologies for the confusion.
Brilliant, glad you liked it!
Awesome, thank you for a great video!
Wow, that looks amazing... I gotta try this!
Let us know how it goes!
Thanks for sharing chef..
I will try your recipe soon
I want to know that where did you got chopping board as well
Let us know how it goes on social media! - Lee
I'm gonna get a pork shoulder today!
I usually buy a whole rolled shoulder of pork and cut it into strips with a "butterfly" twist; to produce longer more restaurant style strips.
Awesome video Jeremy.. thanks soo much for sharing this classic recipe :)
I have learned so much from you, that is also for other meals. Thank you
You are awesome!!!!! Job well done sir! This turned out amazingly delicious!!! We loved it!!!! Thank you!!
Great recipe! Love how well you video's have developed!
Hi Jeremy, wheres the wok bowl induction hob type thing from NEFF?
Fantastic! Big fan you your channel from Brazil
Thanks Jeremy for sharing the receipe. How long need to roast?
Thank you so much. I tried and it was amazing. I’m going to buy the book! All your recipes turn out excellent as you put the exact quantities, temperatures and times. Keep it up! 👩🍳👌
Thanks! Hope you enjoy the book! - Lee
Boston Baked Beans would go great with this BBq Poek. I might add a dash of honey mustard and a half teaspoon of molassed to the BBq marinade.
looking forward to making this, beautiful as aways ,,,,,,,thank you
Make sure to tweet us what you make @SchoolofWok! Glad you enjoyed the video
I remember that as well I grew up in Vancouver and seeing the pork hang from the window. There are a lot of people from Hong Kong
Now you can learn how to make it at home! - Lee
Wow!!!! Going to try this one!!!
Let us know how it goes! - Lee
School of Wok I will 😁
@@msmilamorena6181 did you try it in the end?
Awesome - could kill for that. I use to have thick ribs instead - but that looks amazing!!
This works really well with any fatty cut of pork! - Lee
First Wok Wednesday that I haven't watched all the way through. The music was driving me bonkers!
Wish the music wasn't so load, but I love it videos
I've tried a couple Char siu recipes before but not yours yet, and have not yet found one I love. I can't wait to try this one, but just curious.... why don't you use red fermented bean curd for that red colour? Thank you for all you post! Love your channel!
I find when I'm looking for something Good to eat... But I don't know what I want... I find myself on school of Wok to fill the bill... I have used Jeremy's demonstrated recipe for family and friends... It's spot On... Thanks Chef...
Glad to hear it, hope you and your family and friends enjoy it as much as we do! - Lee
Jeremy, I've never seen pork 🐖 look so sexy in a juicy mouthwatering sauce, I licked my fingers clean at just watching the video. Can't wait to try this. Thank You, I immediately subscribed, liked, shared, hit the notifications button and even added it to a new playlist. 🍚🍽️🐽🐷🐖😋😋😋
Thanks! - Lee
Great video, this is on my "to do" short list. Would you recommend freezing the cooked pork as that amount is too much for one meal? If freezing is OK, is it best to leave it un-sliced and then cut once defrosted? Or as an alternative, freeze the marinaded pieces and then cook once defrosted?
Thanks! I would freeze the pieces with the marinade on to prevent the cooked meat getting dry - Lee
much better than some the other drier char siu hanging in Cantonese restaraunts in Melbourne. I think this one more closely resembles the Malaysian style Char Siu. Juicy succulent stuff.
I think this is the first Char Sui recipe I've seen that doesn't use fermented bean curd. Looks great though. Enjoy your videos immensely.
I hope to see you do more Dim Sum especially deep fried squid tentacles. I can't figure the coating out.
We have a deep-fried chilli squid recipe! - Lee
Looks yummy, Jeremy...in fact, crazy yummy! I have to make this very soon.
Let us know if you do! - Chris
@@SchoolofWok I will try; although. I'm not all too certain that it will look as or be as appetizing as yours.
Im thinking pork belly and cook it in the Traeger low and slow
Du baiki ,juice halia 2.spoon !
Very nice job Jeremy!! Looks unbelievable!! Regards, Rene
Thanks, Rene! - Lee
Tonight India’s sweet and sour chicken wow excellent like the best I’ve had thank you
I love watching your videos Jeremy and I have cooked quite a few of your recipes. Yum 😋 you have kept me going through all these lockdowns.
Great! Keep wokking! - Chris
Wow burnt AF lol is what he’s thinking at 9:06
Will try this one soon as well, i think your newer videos have developed in a better way without the background music and how you present it now is amazing and great for a none cook like me to learn how to cook. Keep it up.
Thank you for recognising the improvements! - Lee
mate looks delish
Thanks! - Lee
Hello, i would like to know what are the name of the book you showed and the one with the white cover?
Hallo top Chef.. Bagan yg jamu miss out.. Bawang kecil 2.biji tumbukkasar,, juice ham a 2 spoon,, Fermanted bean paste 1.spoon ,Orental BBQ Sauce, guka putih 1 spoon,, Nam jo paste 1 keping, Maltous 1 spoon ok..$ Seasame Oil,( Not Compausory) di reciou tersebut. ! Ok.
What kind of cleavers do you use?
We use our own cleavers, made by dexam. You can find them here bit.ly/2sw4KT7 - Lee
added the recipe to the list of things i want to cook. looks absolutely delicios.
weird question but what is the name of the song?
Excellent, it is such a good dish! The song is "Tuesday Morning" by Ryan Little - Lee
Just saying , I would have left the pork on the cutting board and mixed all your marinade ingreadeants and put the pork in the marinade to coat it , 🤔
Ya I know ingredients was spelled wrong ☹️ so this is my correction 🤗
K
I have made this a lot over the last 6 months. It's a firm family favourite, especially when made using pork belly. Brilliant recipe!
Glad you like it! It's one of our favourites here at the school! - Lee
Brilliant cooking made to look easy keep them cumming cheers Jeremy...
Thanks! - Lee
Can I marry your Char Siu
If I use pork neck or shoulder how long should I be cooking the proteins? I’m using fermented red bean curd is that an egg original recipe?'
I've just started marinading Char Sui pork loins before I found this video. Since they're so much thinner than your pieces of meat I was planning on just laying them out on a grate in the oven and every so often painting on a glaze. Any thoughts?
That will work fine! - Lee
@@SchoolofWok any recommendations for what I should serve them with?
Steamed rice and pak choi! - Lee
Can you use rice syrup instead of honey
If it's similarly sweet, then sure thing! - Lee
Guys, it's not burnt, it's the honey etc. - just caramell.
Thank you! We'll be releasing an updated video for this recipe with better lighting so stay tuned! - Lee
Looking forward to see it!
Wait... *WHAT?* Wheres the red bean curd? *EVERY* recipe has it. Did you forget?
Nice recipe, but the music was ridiculously loud.
Music has been fixed in our latest content! - Lee
Your link for this recipe doesn’t seem to be working. 🤔
It works for me, maybe just try going to www.schoolofwok.co.uk and searching for it on the recipes tab! - Lee
should turn the music down a bit or increase your voice volume a bit, also wish you'd show a cross section of the meat after cutting! great video though i've always wanted to know how to make this :)
I’m using boneless country pork ribs… I’m assuming you’re cooking time will stay the same?
Maybe a little less time, as there's no bone and you don't want it to dry out!
If you were using loin of pork would you still cook it for as long at a lower temperature, I really want to try this but can’t find shoulder anywhere
I'll ask Jeremy and get back to you on this one! - Lee
School of Wok nice one
Andrew Smith ....pork butt, or shoulder butt is the same thing...maybe try looking for it called that
Barb Johnston managed to find it in the end ,thanks for replying though,the dish worked out perfect if you haven’t tried it you must
Made this today, marinaded overnight. Bloody fantastic! This is the best char siu I have had and I have tasted many! This is another addition to my "go to" menu. As sides I made egg fried rice and a shiitake and onion curry. Many thanks for sharing. I have both of Jeremys books. 😍
Brilliant! Glad you enjoyed it, David! Thanks for the support and wok on! - Lee
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Hello Jeremy. As you know I’m
Your fan. Every recipe I tried turn out excellent the first time. The only thing is that I’m trying to buy a cleaver like yours but it vary in wildly in prices. Can you please suggest a good one without spending £. 178.00. I would like a sturdy one that I don’t need to sharpened while I’m cooking. I thank keep k
I thanb
I thank you deeply from the bottom f my heart. ❤️
Thanks! You can buy one of our cleavers by following one of the links in the description!
School of Wok m
Too much burnt, buddy..
It’s not Hong Kong style char siu, looks more like Jamaican style, jerk pork!
+HUUUUUURRRR That is Burnt for sure! You won't see authentic char siu like this even in bad lighting! Damage limitation!
Jeremy, if you have found a method to keep it from blackening on top like that, leave us a tip. Or do another video on Char Siu, it's almost December again. The lighting on this video is a bit dark, quality overall a bit lack luster. Put it side-by-side with your General Tso's video and it's like comparing a Netflix Original to a B-Movie.
We did make this video when I'd just started and we didn't have much equipment besides from just the cameras. I may just suggest re-doing some of our earlier videos! - Lee
Hi mate, great stuff as always 👍, is your wok cooker an an induction cooktop, if it is, where did you get it from please. Bad👍🇬🇧
It's an AEG I think
Ya I know ingredients was spelled wrong , ☹️ stupid key pad ! 🤗
Difficult to understand, the music was often louder than his voice.
Hella burnt!
Char siu is basically BBQ.
Looks burnt. Probably tastes great. But if I was buying this this in a resturant or from a stall I’d pass.
And I agree the music is way to loud.
You lost me at tomato paste. Fu Yu, red rice powder, and sometimes red miso but never tomato paste.
I used the Lee Kum Kee cha siu sauce but the color was not rich red. What can I add when I used the LKK cha siu sauce to look and also taste better?
Try adding 1 teaspoon of tomato paste and a dash of dark soy sauce - that should help give you a richer red colour!
red food color, fermented red tofu, red yeast, also the original recipe contain red miso soup base. but no all chefs go for this ingredients...
I've done it this way before. Garlic ginger smoked paprika mixed in a little oil. Brush it all over the pork. Leave for a few hours. Then use the jar sauce. Turned out well.
Sorry pricked the pork all over with a skewer 1st
Where's your fermented bean curd paste? Central ingredient explains why your book isn't doing so well on the reviews on Amazon!
The reviews on UK Amazon are 4.5 stars for Hong Kong Diner and 5 for Chinese Unchopped - Lee
Music is way too loud mate.
Few things. Looks burnt, and shouldn’t it be cooked on a rack in the oven? Also the water on garlic, it will just as well without water.
guess what im cooking for tomorrows dinner............................
How was it? - Lee
@@SchoolofWok it was good........really good x
Could do without the music!
When you say "dark soy sauce", do you mean kecap manis? Sweet and sticky? Or actual dark soy sauce? Haha. 😂 a lot of recipes call kecap manis dark soy!
Actual dark soy sauce! - Lee
@@SchoolofWok thank you! 🙂
Is it not necessary to rest your meat beforehand?
He did
that pan is a one time use by the way. good luck scrubbing off the charred . I hate chefs that just puts ingredients together and neglect the cleaning process.
The pan was cleaned after filming - Lee
This looks fantastic! But please turn off that annoying background music 😣
Burned
More like bad lighting! - Lee
Why oh why do TH-camrs insist on background music drowning out the commentary.. had to switch it off after 2 minutes as it was so fecking annoying
I so badly wanted to watch and listen, but the repetitive music was SO loud it got unbearable to take part in.
Please.... keep the music at a very low level and have it compliment the atmosphere ...and more importantly, the chef’s voice/character.
The music has been removed from our later videos!
Colour is off, sorry :/
The lighting we had for the recipes in this time was shocking, so it's probably something to do with that! - Lee
thats burnt
It's not, the lighting was just terrible when we were shooting these videos. Expect an updated video for this recipe at some point! - Lee
@@SchoolofWok I know lots of people like that tastes
Music was utterly unnecessary and far too loud.
This is not authentic Hong Kong Char Siu - it isn't done that way! Completely misleading!
Nothing is authentic anymore. This is youtube not a street vendor in Hong Kong.