Chinese Barbecue Pork | Char Siu
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Chinese Barbecue Pork Char Siu. Smoky, sweet, salty & savory, this one checks all of the boxes!
Full recipe: https://www.atbbq.com/thesauce/chinese-barbecue-pork-char-siu/
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I love Char Siu in pork fried rice! This is a great recipe.
I tried this and it was great, Thank you. My question though: I doubled the marinade recipe to freeze half for next time. I've just checked, it's been in the freezer for a few weeks (everything else in there is solid) but that sauce is still liquid. Any reason why it wouldn't freeze?
When Tom said " Now we are going into the briny bucket for an overnight soak" I thought he had gone too far, but turns out he was talking about the pork, not himself.
That was a bit different and I loved the juicyness of that pork. Top work.
I bought my Chinese wine from Amazon and I use beet powder to get the red color.
Reed found dye ??I'm out!
Oh yeah. Trying this one.
Amazing! Chef Tom delivers again!
I just truly don't understand why you would not get rid of the fat cap. I will probably make this but that cap has got to go. Thanks again for a great recipe.
Which Wustof knife is that?
Ah, im not the only one to use the probe to pull food from the grill lol
Brother, you are a miracle cook, thanks for dropping this clip❤?????
What camera you use for your videos? And what type of luts or color correction! Thanks!
Beetroot powder for the colour works well
This is just a mish mash of jarred sauces. Technique is on point but the recipe is disappointing
Ouffffffff ??????
I’ve seen you do pumpkin pie ? could you do a sweet potato ? ??
This is awesome!
Seems like just yesterday he did Filipino bbq and now this?
Got to have some of that yellow Chinese mustard that’ll clear your sinuses out .
Please consider crispy pork belly recipe. Thanks!
OMG I'm totally drooling. That looks amazing.
cook chicago style pizza in a cast iron skillet
The shot from the blender dial up to the blender container was nice. Cheers!
Rice wine is readily available at most supermarkets as Japanese Sake.
So good Chef Tom
I cannot say enough great things about how amazing CT and the rest of the ATBBQ team is! Do you think you could give us locals the inside tips on where to acquire these harder to find ingredients for some of these cooks? Much love!
Can't wait to make this one! Love seeing other cuisines I can make with my gear, great inspiration.
You're cool. I really like your videos. The only thing I care about is you talk a lot. It's great. You're doing great. Super. Thank you?????
Looks amazing! But, definitely needs the red food dye to get true Char Siu.
I kinda cried a little inside when I saw that money muscle get sliced up.
Great job CT. This one is going on the "Gotta Make It" list. Thanks!
The marinade & glaze did a great job, looks very good!
Can you use a pork loin or do you really need the fat from the butt?
yummmm!!!!
Since I have been watching every video for years and also try to write a suitable comment, it is becoming increasingly difficult to properly appreciate the sensational work of Chef Tom and the whole team. I can only say: every video is a pleasure and I am a big fan. I will definitely copy this recipe too ???
That looks really good. Cheers, Tom! ✌️
im proud of you. that knife looks well taken care of
Thanks for the education. I was only familiar with the Japanese version made from pork belly like you find in Ramen. Totally different and all during the video I was thinking looks good, but that's not chasiu, till I looked it up afterwards.
Is the part of the pork your using also used for country style ribs?
when using the pellet grill what type of wood is used for the smoke?
Pet peeve: Chinese people don’t s it with an R. I suspect it was added long ago by westerners and just stuck. It should be called “cha siu”
Same thing with “har gow.” It should be “ha gow”
Chef Tom going asian. ???
Amazing. Thanks, as always.
The amount of calories in the sauce, my goodness!
Great dish as always btw.