Chinese BBQ Experiment, AKA Char Siu!

Chinese BBQ Experiment, AKA Char Siu!




If you love Chinese food you know Char Siu which is an iconic pork that is so good you can find in every amazing Chinese Restaurant. The best part is that we can now make this at home using sous vide which to me makes it easy to do.

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3 Cloves of Garlic
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3 tsp Sesame Oil
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200g Luke Warm Water

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#BBQ #SousVide #CharSiu

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34 replies
  1. greenthumb grower
    greenthumb grower says:

    Ok gugas, you didn't tell us the temperature of the oven that you put them in that is going to confuse people and we're not going to know what the temperature is and it's not in your link. 🤔🤔🤔🤔🤔🤔🤔🤔🤔

    Reply
  2. greenthumb grower
    greenthumb grower says:

    OK Google I love your videos I love your food the way it comes out and the way it looks it taste but you need to be more descriptive in this video you did not say what temperature you put your oven should I put it at 200 500 300 what

    Reply
  3. 651979alvares
    651979alvares says:

    Char sui is always better when you make it yourself.
    Its not fair to compare it with chinese restaurants because they don’t use al the ingredients thats in the original recipe.
    It would be too expensive for the restaurants or they have to ask double the price.
    So Guga don’t behave like its a miracle that your char sui taste better than a restaurant.

    Reply
  4. nyee1
    nyee1 says:

    More of less the recipe I use; the red fermented bean curd is the critical ingredient as you say. A tiny bit of garlic and some dry wine enhances it further. When not sous vide, I marinate the pork for 36 hours. With sous vide, the pork is killer juicy and i reduce the marinate time to 24-28 hours, so I don’t sous vide till the meat gets too soft. Add a couple tablespoons diluted maltose sugar in the final marinade before the oven. Should blast it longer in the oven for the ‘char’ in the char sui. Suggest couple layers. I like it over hot coals to give it a touch of authentic smokiness. Every time I prep 2 kg, I think that’s a lot of meat, and when it’s done, I wish I doubled it.

    Reply
  5. Ian R
    Ian R says:

    Guga and Angel… I just got around to seeing this, and I have made Char Siu, but being able to marinade it, and sous vide it, is going to be my go to. I'll do that and make some fried rice to go with it, instead of white rice, and be content!

    Reply
  6. Franz Kafka
    Franz Kafka says:

    Looks like Angel stopped the steroids, and looks less like a BJJ thug, and more like a person. He now needs to get rid of that stupid beard, and he could get a non trashy girlfriend.

    Reply
  7. sop ness
    sop ness says:

    Not exactly, traditional char siu is actually using 南乳, a kind of fermented curd made from "taro" not soy bean. Tho, red yeast rice in the ingredient is the major reason for the red.
    But, it is not yet the famous char siu red, you still need a nice long miller reaction using maltose and dehydration on the surface of the meat to create that mouth watering red and smell.

    Reply
  8. John Bullen
    John Bullen says:

    Say Bao or say Bun no say Baubun since bau means bun you are saying bun bun which sounds ignorant to an Asian. Perhaps you would enjoy som young guy. without knowing that a guy is a chicken. My favorite is a shun soon bau (phonetic) which is a bau containing BBQ pork.

    Reply

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