![]() If you use these links, we really appreciate the support! Equipment you'll needīefore we started Made With Lau, I started noticing this specific pattern of chicken, fish, and pork always showing up on the dinner table as well as the prayer table when we bai sun during Chinese New Year. These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. Dried Shiitake Mushrooms (soak for 15-20 minutes in warm water before slicing).Some of these ingredients are hard to find in a typical grocery store. They both taste the exact same - which is to say, they’re absolutely amazing. ![]() ![]() For comparison, you can see what both versions look like after they’ve been cooked and chopped. An easy alternative is just to use red food coloring, which doesn’t affect the taste.įor almost all of our recipes, we film everything twice just to have more camera angles, so for this one, we made a batch with half a teaspoon of red food coloring and a batch without it. If you’re committed to getting that vibrant red exterior, a lot of traditional recipes will use ingredients like red fermented bean curd or red yeast rice powder. To make restaurant-quality char siu at home, my dad uses this trick: Roast the pork on a baking rack above a pan of water, which creates steam to help keep the meat moist as it cooks.Ĭheck out a quick story summary of our recipe! An expert chef’s tip for the best ever char siu Five spice powder, a popular Chinese ingredient, ties it all together with a distinctive blend of spices. It's got umami from ingredients like fermented bean curd, hoisin, and oyster sauce, a bit of zest from wines, and sweetness from brown sugar and honey. When made right, char siu is one of the most tender, juiciest pieces of savory, sweet pork you might ever have. In ancient times, char siu used to be made with boar or other available meats, but nowadays it’s almost always made with a fatty cut of pork. Origins of char siuĬhar siu originally comes from Cantonese cuisine, and the word chā sīu 叉烧 literally means “fork roasted,” which is a nod to the traditional cooking method of skewering seasoned pork with long forks, and placing them in an oven or over a fire.Īlthough it’s considered a Chinese dish, many other Asian cuisines have integrated char siu into their own dishes - Thailand makes its own version of Chinese BBQ pork called kao moo dang and Japanese chashu gets its name from the dish, too. If you walk by a Chinese BBQ restaurant, every single one will always have char siu hanging on its hooks by the window. Why this dish is often on the dinner table for Lunar New YearĪ sweet and savory roasted pork, char siu is probably the most popular roasted meat preparation in Cantonese cuisine.Context on the key ingredients, and the equipment you'll need to make this dish (and alternative swaps).The best cuts of pork to use for this recipe, and how to craft the perfect, juicy bite.My dad’s spin on this traditional recipe!.In our video, you'll see my dad make his char siu pork recipe on a tabletop toaster oven. ![]() My dad’s recipe results in juicy, flavorful char siu without having to make a mess in your kitchen! It's also very adaptable to smaller cuts of pork if you want to make a smaller amount. If you’re new to char siu, it’s an extremely juicy, sweet, and savory pork dish that’s a popular entree on its own - and a pleasant addition to many different types of noodles, rice dishes, and pastries like char siu bao.įor our gigantic Lunar New Year feast this year, my dad made char siu because it has a few tie-ins to Chinese traditions and superstitions, which you’ll learn about later on. Today, Daddy Lau will finally teach us how to make Chinese BBQ Pork! By my estimates, my dad has made char siu - Chinese BBQ pork - at least 10,000 times over his 50 years as a professional Chinese chef, so it’s a recipe I’ve been really excited to document to share it with you, and to pass it on to our kids one day. ![]()
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