What's up, guys? I am Maggie and welcome back
to my channel, Rack of Lam. I am super excited to share today's video with you! If you're
like me and don't think 24 hours in a day is enough to get everything done AND get enough
sleep, then you would appreciate this product that I swear by to make homemade Chinese roast
pork. It is this char siu sauce by Lee Kum Kee or 李錦記. If you're Chinese, you're probably
very familiar with this brand. Remember the commercials before our TVB episodes? Translation:
"Lee Kum Kee, accompanying you in every meal." Translation: "Every time I make char
siu, Lee Kum Kee keeps me company!" I'm sure you've come across many recipes for
homemade char siu sauce that work just as well, but when you are a working mom like I am
and need to take shortcuts on a busy day, this is the go-to sauce for some good char siu.
You can certainly follow the recipe that is behind this jar if you want to roast it in your
oven or continue watching to find out how I make it in my air fryer. Make sure you watch till
the end if you want to find out why somebody would say "Translation: "It is better to give
birth to a char siu than you!" If you enjoyed my video make sure you give me that thumbs up and
hit that button below to subscribe to my channel. I typically use pork butt or pork shoulder from
my local Asian supermarket to make my char siu. The one shown here is 3.6 pounds,
likely about 3 pounds after the fat on the surface has been trimmed. You
can certainly leave them on if you wish, but given how much fat is attached to
this piece, I wouldn't recommend it. The three most common requests that I have heard
at a Chinese restaurant that sells roast pork are: "Speaking Cantonese" ... which is requesting the
butcher to cut you a fatter chunk of roast pork. "Speaking Cantonese" ... a request for just lean meat. "Speaking Cantonese" a request for half fat, half lean, which
is the most popular request of all. After trimming the fat, I cut the pork shoulder
into four pieces. Look at the beautiful marbling. As you can see, there is still sufficient fat
within this cut to make some delicious roast pork. As I mentioned before, most Chinese people would probably think good char siu
has to be "Speaking Cantonese" or half fat half lean and I think this
cut of pork does the job just fine. After cutting the meat I place five to six
tablespoons of Lee Kum Kee char siu sauce into a gallon size Ziploc bag. Feel free to
separate them into two bags if they don't fit or add more sauce if you're
using a larger piece of meat. Place the four pieces of pork
shoulder into the Ziploc bag and give them a good char siu sauce massage.
Man, massage sounds really good just about now After the meat is thoroughly coated with the
sauce, let them marinate in the fridge overnight. Try to remove all the air out of the Ziploc
bag and make sure the bag is sealed tightly When you're ready to make char siu, place
two pieces of your marinated pork shoulder into your air fryer basket. Make
sure you do not overcrowd them. I like to baste the meat with additional
sauce to make them extra flavorful, using I'd say about 2 teaspoons
per piece, 1 teaspoon per side. Next, spray cooking oil on
the pork, avoiding the basket, and air fry for 10 minutes
at 400 degrees Fahrenheit. After 10 minutes, flip the pork over and baste
each side with another teaspoon of char siu sauce. Spray some more cooking oil,
again avoiding the basket, then air fry for another
10 minutes at 400 degrees. Now brush one to two teaspoons of honey on top
of each side, then air fry at 400 degrees for two minutes. I have cooked the pork without
honey and think they taste just as good, but the additional honey gives it a sweet
touch and also results in a better char. Likewise, after two minutes, flip the pork over,
apply another one to two teaspoons of honey on each piece, then air fry for another two minutes at 400 degrees. After the last two minutes is up, remove your air fryer basket and check out
these juicy and tender looking pieces of meat. Let your char siu rest for a few
minutes, then cut these beauties up. Is it just me or is it very satisfying
watching a piece of char siu getting sliced? Come on let's watch it again Something that I never quite understood and find
quite funny is a saying that some Chinese parents use to scold their misbehaving children back in
the days. "Speaking Cantonese" literally translated as "it is better to give birth to a char siu than
you." I mean, look at this piece of succulent, glistening piece of roast pork. I guess
I understand why it would be better. Top your white rice with an ample amount of char
siu and balance the meat out with some greens. If you enjoyed my video, make sure you check out
my blog linked below and subscribe to my channel. Thank you for watching and why don't
we all say thank you Lee Kum Kee.
Oh my goodness, we were literally just talking about making BBQ pork yesterday. Totally going to give this a go this weekend. Thanks for sharing!
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Omfg this looks so goood 🤤
Looks delicious! Can this be used in siopao or bao buns?
I believe that to make a BBQ is a real art :) Great video - detailed and easy to understand every step ;) Thanks for sharing!
so yummy! especially with noodles!