I kind of miss the old involved and complicated after videos. Like yes it’s extra steps but this is a jar sauce, sous vide and sear. Not really anything crazy like what I like to watch them for.
Sous vides is overrated IMO. I cook cuts like that all the time on the grill and an extra 5min on indirect heat will still leave the meat cooked and juicy inside without all the hullabaloo with the water circulator.
I live in South-East Asia and yes when you make the sauce from the marinade from scratch it is really at another level . I can also suggest to make much smaller pieces of meat (at least 2 or 3 times smaller ) it will improve the flavour as you will see the marinade going deeper in the meat . Here they usually cut 1 / 1.5 inches slices with the same thickness as in the video and you can really see the colouring of the marinade that went much deeper in the meat it is not just an outer corona . Fabulous dish .
Any advice on what to ask my butcher to get a piece of pork collar similar to what you had there? Looks about right for my purposes but no idea what that weighs or if there's a specific cut name/type.
Used to be able to get collar bacon easily when I was young. Seemed to die out as the supermarkets became more powerful on the high street. Great shame, it has more flavour than the mass produced stuff of today.
For thosegiving CS grief for using a bottled sauce, their recipe page at www.chefsteps.com/activities/char-siu-tender-cantonese-style-barbecued-pork explains why: "We tend to mix up our own marinades in the ChefSteps kitchen, but we were such fans of the results we got with Lee Kum Kee’s Char Siu Sauce (available on Amazon) that we decided a little shortcut was in order. Keep a bottle of that delicious stuff on hand, and you will have a foolproof centerpiece dish that requires very little effort but will still be the star of the potluck, book club gathering, or tailgate. Stress-free and totally tasty? See, this is why we fell in love with the whole sous vide thing in the first place." I made ATK's 12 ingredient Chinese barbecued pork recipe several times and CS' two ingredient recipe last night (I left out the salt), and I wholeheartedly agree with CS: Lee Kum Kee’s Char Siu Sauce is just as good as homemade.
Fun video but certainly doesn’t look better than the hanging meats in the Chinatown restaurants or food courts. Chinese cooking demystified has some great from scratch tips on this for anyone wondering :)
I always want to try these types of recipes but how do you find a butcher willing to give you the "collar" cut. At my local grocery stores all the meat is pre cut.
Who wants to see my Ultimate Spaghetti Bolognese recipe, better than what you get in Italy? Ok here goes: first, you get a jar of pasta sauce from the store...
Feel like Grant not confident in this video. 1. Yes. Agree with the 'char siew' that you make is more tender and juicy but hope you try the original char siew before. 2. Normaly chinese will not serve char siew with lime or lemon, some of us will serve it with plum sauce. Mustard is still acceptable. 3. The sauce that you use to marinated not enough for that 2 big whole pork. If you using that to support your marinate or to enhance flavour is ok. 4. Original char siew will using lot of sugar, soy sauce, hoisin sauce, some support aroma ingredian like spring onion garlic as well and marinate over night. Just from my view. Not to say you are wrong because different people have different way to cook the food.
Not necessarily traditional, the best char siew ive had in Asia is a lot more fatty, the outside is coated with a sugary bqq sauce while cooking, so it's crispy on the outside from the sugar, extremely tender on the inside, the fatty parts just melts in your mouth. The glacé is super flavorful too.
"we made an even better version" lol My local Chinatown shops would like you to sit down and listen. Look up Gordon Ramsay pad Thai and this is what would happen.
Looks tasty, but Cantonese charsiu needs higher bark to meat ratio... Needs to be sweet and sticky like candied meat. His pork is too thicc and also with Sous vide it's hard to build up those layers of bark without over cooking the thing
A right bark-to-meat ratio is key to Char Siu goodness, and I ,as a chinese, dont approve this. Char Siu means: "Roast meat on skewers" , Im not against using sous vide as a cheat code to stable doneness, but this chunk of meat too big and its way out of the Char Siu universe.
He almost forgot to grift for the site when talking about the cooking time and temp. You want to cook it...... you know what that is a secrete. Oh Grant you sell out
So you made it better, how? And you made it from scratch using a shop bought marinade, right. You’re trolling all Chinese cooks with this video. This isn’t char siu. This is char siu flavoured ham冚家鏟
Because of subbing to your channel for so many years, I broke down and bought a sous vide machine. I'm single with no kids and hardly eat, so it didn't seem necessary. However, I wanted to be a cheapskate and bought it off Wish. It came 3 months later after I spent $40USD with a Norwegian or Scandinavian plug. Walmart maybe had an adapter for mo $ that may or may not have worked. So now I have a European piece of junk that cost me over a hundred bucks, I wish I would have just bought a juel when I first started subscribing to your channel
Too many mistakes… Very thick piece of meat meaning the marinade didn’t go anywhere near the middle. And then grilling???? You never make contact with grill surface since the marinade is full of sugars and you end up with nasty burned meat
Pork collar is not the best cut for char siew. There's a special cut called 不见天 （bu jian tian） in Chinese, or 'doesn't see the sky'. While fatty, pork collar doesn't contain the right kind of fat that's prized in char siew cooking. And looking from this video, it's a very basic char siew with nothing special about it, other than using sous vide. And calling it ultimate is seriously just white saviour syndrome.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
"anything worth doing is worth overdoing, that's the Chefsteps way." Never have truer words been spoken xD
and then proceeds to use jarred sauce lol
100%👍🏼👍🏼
sous vide: that's how chefsteps role.
I kind of miss the old involved and complicated after videos. Like yes it’s extra steps but this is a jar sauce, sous vide and sear. Not really anything crazy like what I like to watch them for.
This was closer to semi-homemade with Sandra Lee than ChefSteps.
This is good too. No need to pull out the old centrifuge and vacuum chamber.
Sous vides is overrated IMO. I cook cuts like that all the time on the grill and an extra 5min on indirect heat will still leave the meat cooked and juicy inside without all the hullabaloo with the water circulator.
The John wick of cooking
Dammit, I just had lunch. That charred exterior looks amazing.
The captions have been consistently the best thing about this channel for years
Best way to cook this is bake the broil. This dish is my specialty.
I live in South-East Asia and yes when you make the sauce from the marinade from scratch it is really at another level .
I can also suggest to make much smaller pieces of meat (at least 2 or 3 times smaller ) it will improve the flavour as you will see the marinade going deeper in the meat . Here they usually cut 1 / 1.5 inches slices with the same thickness as in the video and you can really see the colouring of the marinade that went much deeper in the meat it is not just an outer corona .
Fabulous dish .
Another Chinese product being claimed by some other country as their own
Grant, you are the Man! Has always been my favorite Chinese dish, as well.
I can't decide if the Char Siu or Grant is sexier, but that mustard ain't the only thing hot in this video!
I love mustard too!
You Cooked it cool.
Glad to see you old man )
It seems that all single cooks give their soul to the art of cooking tastier.
Grant’s kitchen is a dream!
Any advice on what to ask my butcher to get a piece of pork collar similar to what you had there? Looks about right for my purposes but no idea what that weighs or if there's a specific cut name/type.
It's called "pork neck" sometimes
watch this recipe: th-cam.com/video/zkCoAKTbHpQ/w-d-xo.html
Used to be able to get collar bacon easily when I was young. Seemed to die out as the supermarkets became more powerful on the high street. Great shame, it has more flavour than the mass produced stuff of today.
cheers tony
Ultimate super nice sauce vide & grill cooked mix.
Very very nice!
Also an 8 hour time is hard for an afternoon barbecue. So Sous Vide before…freeze…reheat for 4 hours before then grill.
Or do it the night before like with the rest of the meat you have marinated
Someone tell him he is just gorgeous.
Vacuum sealing is really optional? Would that make any difference?
Amazing video as always!!
John Wick needs Grant in a cameo
What temperature in the sous vide?
I’m definitely making this! What should i make on the side?!
peanut butter and lobster with lots of raisins
Common Grant, leave some ladies for the rest of us
Is the salt in the sauce enough for that whole piece? I feel like it may be underseasoned without some extra salt
Nah, Lee Kum Kee makes salty sauces
I did that recipe dozen of times, with LKK sauce and yes, you need extra salt.
If you read the recipe on the website, he dry brines it first. This is a website teaser, not a recipe
What is that bbq grill are you using?
For thosegiving CS grief for using a bottled sauce, their recipe page at www.chefsteps.com/activities/char-siu-tender-cantonese-style-barbecued-pork explains why: "We tend to mix up our own marinades in the ChefSteps kitchen, but we were such fans of the results we got with Lee Kum Kee’s Char Siu Sauce (available on Amazon) that we decided a little shortcut was in order. Keep a bottle of that delicious stuff on hand, and you will have a foolproof centerpiece dish that requires very little effort but will still be the star of the potluck, book club gathering, or tailgate. Stress-free and totally tasty? See, this is why we fell in love with the whole sous vide thing in the first place."
I made ATK's 12 ingredient Chinese barbecued pork recipe several times and CS' two ingredient recipe last night (I left out the salt), and I wholeheartedly agree with CS: Lee Kum Kee’s Char Siu Sauce is just as good as homemade.
PAYWALL bait and switch
Fie!!
What knife are you using there?
wow!!! def will be using this in the future
Flex that PK Grill good sir flex it!!!
Traditionally it is coloured red naturally with red yeast rice but processed sauce just use cheaper substitute
Loving all these grilling videos Grant!
Shout out from Brazil!
Second "grito" from Brazil.
Good job Keanu Reeves
RED 40 DUDE!!!!
John Wick is cooking now?
John Wick can cook!!!
Fun video but certainly doesn’t look better than the hanging meats in the Chinatown restaurants or food courts. Chinese cooking demystified has some great from scratch tips on this for anyone wondering :)
Cantonese char siu is traditionally pork collar!
He cuts the raw pork then runs his hands through his hair. 😮
Are pork collar and pork shoulder the same cut?
No
Can't buy the Joule anywhere in. the UK.
I think it would be better if we can use your joule here in Philippines.
" Wotter makes it hotter, despite what you might think " Lol Awesome video as always.
Remember when ya'll were bitchin about Joule then a year or two later everyone had a sous vide machine
folks were complaining about more than Joule. Most do not want to pull out a full chem set just to make mac and cheese.
@@biggdaddy202003 I suppose the solution to that would be to search “how to make mac and cheese without needing a chem set”
@@animalmother671 i was a joke lol
Yummy!
4:11 What song is it？
I can't find "pork collar' anywhere.
Can’t believe you used premade sauce 😢
I always want to try these types of recipes but how do you find a butcher willing to give you the "collar" cut. At my local grocery stores all the meat is pre cut.
Any whole animal butcher should be able to help.
you can order the exact cut right from snake river farms
There is no temperature information about sous vide, no timing. Good work :(
wow
WOW! This is so juicy! 🤤
Who wants to see my Ultimate Spaghetti Bolognese recipe, better than what you get in Italy?
Ok here goes: first, you get a jar of pasta sauce from the store...
For keto people there are plenty of keto Char Siu sauce recipes.
Made sure that he didn't use the raw pork handling hand to push back his hair 🤣
Do lobster!
The soundtrack at 4:05
Look at the dog :)
he is what I imagine when you say californian white male
can you guys make a hot Chinese mustard? similar to the ones found in dimsum restaurants. (when you ask for it)
It’s water and hot mustard powder
Time and temp? It’s a secret? Why am I watching this?
Feel like Grant not confident in this video.
1. Yes. Agree with the 'char siew' that you make is more tender and juicy but hope you try the original char siew before.
2. Normaly chinese will not serve char siew with lime or lemon, some of us will serve it with plum sauce. Mustard is still acceptable.
3. The sauce that you use to marinated not enough for that 2 big whole pork. If you using that to support your marinate or to enhance flavour is ok.
4. Original char siew will using lot of sugar, soy sauce, hoisin sauce, some support aroma ingredian like spring onion garlic as well and marinate over night.
Just from my view. Not to say you are wrong because different people have different way to cook the food.
I do everything with pork belly instead XD
This is not char siu. This is just pre-made char siu sauce flavoured meat.
Shouldn't you rest it first?
Not necessary if you sous vide
You okay, bro?
MAKE PORK CHOPS WITH PORK TRAPS
Not necessarily traditional, the best char siew ive had in Asia is a lot more fatty, the outside is coated with a sugary bqq sauce while cooking, so it's crispy on the outside from the sugar, extremely tender on the inside, the fatty parts just melts in your mouth. The glacé is super flavorful too.
You need to explain the steps of cooking. Not just eating or when it's done.
Let's have a Chinese person make a video.. "We made an even BETTER version of MacNCheese, let me show you how! (Pulls out Kraft MacNCheese)
Dude… it’s food. Relax
i wish joule can shipping oversea
"we made an even better version" lol
My local Chinatown shops would like you to sit down and listen.
Look up Gordon Ramsay pad Thai and this is what would happen.
Doesn't look bad at all btw but you can't beat that place we get it from.
Shock glucose your meat for 8 hrs. I am hungry NOW! :)
Looks tasty, but Cantonese charsiu needs higher bark to meat ratio... Needs to be sweet and sticky like candied meat. His pork is too thicc and also with Sous vide it's hard to build up those layers of bark without over cooking the thing
Do you have any issues cooking in a zip lock plastic bag?
Char Shoe? 😄
👍👍👍👍
👌❤💓💓
A right bark-to-meat ratio is key to Char Siu goodness, and I ,as a chinese, dont approve this. Char Siu means: "Roast meat on skewers" , Im not against using sous vide as a cheat code to stable doneness, but this chunk of meat too big and its way out of the Char Siu universe.
this is just a sweet version of BBQ brisket and nowhere near a true Char Siu
yes yt, please tell me how you made 'an even better' char siu
relax friend
He almost forgot to grift for the site when talking about the cooking time and temp. You want to cook it...... you know what that is a secrete. Oh Grant you sell out
So Breville owns Joule now? Do they own Chef Steps now too?
Yes they do
*Jared sauce*
*Buy our stuff*
*Char*
God damn it...
Like watching a blind man draw a picture. This guy has no idea what's char siu
So you made it better, how? And you made it from scratch using a shop bought marinade, right. You’re trolling all Chinese cooks with this video. This isn’t char siu. This is char siu flavoured ham冚家鏟
Because of subbing to your channel for so many years, I broke down and bought a sous vide machine. I'm single with no kids and hardly eat, so it didn't seem necessary. However, I wanted to be a cheapskate and bought it off Wish. It came 3 months later after I spent $40USD with a Norwegian or Scandinavian plug. Walmart maybe had an adapter for mo $ that may or may not have worked. So now I have a European piece of junk that cost me over a hundred bucks, I wish I would have just bought a juel when I first started subscribing to your channel
His marinade is lacking. That’s like the char siu at a dollar takeout place where everything is under a heat lamp.
How low you've come, using bottled sauce, when this can easily be made with cheap stuffs you can find in a grocery store.
Too many mistakes…
Very thick piece of meat meaning the marinade didn’t go anywhere near the middle.
And then grilling???? You never make contact with grill surface since the marinade is full of sugars and you end up with nasty burned meat
Pork collar is not the best cut for char siew. There's a special cut called 不见天 （bu jian tian） in Chinese, or 'doesn't see the sky'. While fatty, pork collar doesn't contain the right kind of fat that's prized in char siew cooking.
And looking from this video, it's a very basic char siew with nothing special about it, other than using sous vide. And calling it ultimate is seriously just white saviour syndrome.
Thankful you didn’t add blueberries and chia seeds to your char siu.
This looks nothing like char siu lmao.
not you saying you made a better version of my traditional food and dissing the flavouring. stop being offensive 💀
Tell me he didn't brush his hair back then touch the pork. Put a hat on and wash your hands.
He didn't
You literally just used pre made char sui sauce
literally what my mom does why is this a video LMAO
Nothing wrong with that TBH. It's the other stuff you add to it that makes it come together.
….u should learn more Chinese cousin before u going to teach your “students” lol
Since when did chef steps just pour sauce out of a jar? Not next level at all.
What even is the temp then? Kinda a useless recipe without that
It's not a recipe, it's a teaser video for the website, which has the complete recipe
First!
Off by 30 or so seconds
that looks burnt