Ultimate Sous Vide Char Siu Barbecue Pork
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- เผยแพร่เมื่อ 20 ก.ค. 2021
- chfstps.co/3exkRIg
Char siu is an ancient Cantonese pork-roasting technique featuring long strips of meat marinated in a spicy-sweet sauce. It’s a common cold-case item in Asian supermarkets, but this version blows that clamshell-encased piggy right out of the water. Think tender, melt-in-your-mouth meat, slowly cooked sous vide to develop incredible flavor and texture, then quickly finished on the grill for a hit of smoke and char. - แนวปฏิบัติและการใช้ชีวิต
"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%👍🏼👍🏼
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, you are the Man! Has always been my favorite Chinese dish, as well.
Ultimate super nice sauce vide & grill cooked mix.
Very very nice!
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
The captions have been consistently the best thing about this channel for years
Amazing video as always!!
Dammit, I just had lunch. That charred exterior looks amazing.
Loving all these grilling videos Grant!
Grant’s kitchen is a dream!
wow!!! def will be using this in the future
sous vide: that's how chefsteps role.
The John wick of cooking
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.
Shout out from Brazil!
Second "grito" from Brazil.
Best way to cook this is bake the broil. This dish is my specialty.
I can't decide if the Char Siu or Grant is sexier, but that mustard ain't the only thing hot in this video!
Vacuum sealing is really optional? Would that make any difference?
WOW! This is so juicy! 🤤
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
Yummy!
Common Grant, leave some ladies for the rest of us
I’m definitely making this! What should i make on the side?!
peanut butter and lobster with lots of raisins
What is that bbq grill are you using?
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
John Wick needs Grant in a cameo
What temperature in the sous vide?
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
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 knife are you using there?
4:11 What song is it？
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
Flex that PK Grill good sir flex it!!!
Can't buy the Joule anywhere in. the UK.
RED 40 DUDE!!!!
John Wick is cooking now?
I think it would be better if we can use your joule here in Philippines.
wow
👌❤💓💓
John Wick can cook!!!
Someone tell him he is just gorgeous.
" Wotter makes it hotter, despite what you might think " Lol Awesome video as always.
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!!
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
Are pork collar and pork shoulder the same cut?
No
For keto people there are plenty of keto Char Siu sauce recipes.
Traditionally it is coloured red naturally with red yeast rice but processed sauce just use cheaper substitute
I can't find "pork collar' anywhere.
Look at the dog :)
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
The soundtrack at 4:05
👍👍👍👍
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!
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...
Good job Keanu Reeves
Do lobster!
i wish joule can shipping oversea
Shouldn't you rest it first?
Not necessary if you sous vide
I do everything with pork belly instead XD
Can’t believe you used premade sauce 😢
Made sure that he didn't use the raw pork handling hand to push back his hair 🤣
He cuts the raw pork then runs his hands through his hair. 😮
Shock glucose your meat for 8 hrs. I am hungry NOW! :)
So Breville owns Joule now? Do they own Chef Steps now too?
Yes they do
You okay, bro?
MAKE PORK CHOPS WITH PORK TRAPS
he is what I imagine when you say californian white male
Do you have any issues cooking in a zip lock plastic bag?
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
You need to explain the steps of cooking. Not just eating or when it's done.
This is not char siu. This is just pre-made char siu sauce flavoured meat.
Ha ha! My chef beat you! We’ve been a doing a version of this method for a little while.
Char Shoe? 😄
Like watching a blind man draw a picture. This guy has no idea what's char siu
yes yt, please tell me how you made 'an even better' char siu
relax friend
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.
Doesn't look bad at all btw but you can't beat that place we get it from.
*Jared sauce*
*Buy our stuff*
*Char*
God damn it...
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.
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
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
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
How low you've come, using bottled sauce, when this can easily be made with cheap stuffs you can find in a grocery store.
First!
Off by 30 or so seconds
not you saying you made a better version of my traditional food and dissing the flavouring. stop being offensive 💀
Thankful you didn’t add blueberries and chia seeds to your char siu.
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
My Chinese fiancé disapproves... “it’s not Char Siu anymore”
Yea idk why he is cutting it like deli meat.
Needs thinner pieces… more crust to meat ratio
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
….u should learn more Chinese cousin before u going to teach your “students” lol
Im not paying 70$
Can someone post this recipe?
His marinade is lacking. That’s like the char siu at a dollar takeout place where everything is under a heat lamp.
Ah, there's good ol' Joule.
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.
that looks burnt
Tell me he didn't brush his hair back then touch the pork. Put a hat on and wash your hands.
He didn't
Since when did chef steps just pour sauce out of a jar? Not next level at all.
This looks nothing like char siu lmao.