Char Siu (100 YEAR OLD RECIPE!!) | BETTER than Chinese Shops and Restauants

[Music] [Music] i've cut up the meat into you can see strips like this now we're just gonna add all the ingredients two cups of sugar and this meat you can do between six and 8 pounds 1 4 cup of chinese wine or any other kind of liquor 1 4 cup of minced garlic this really gives it a good flavor one tablespoon of coarse salt one tablespoon of chinese five spice and two cakes of nam yue or fermented red bean curd pour it right over and i'm going to add an eighth of a teaspoon of red food color it's about eight drops and i like to put it on the sugar rather than on the meat because if you just put it on the meat it won't be distributed so nicely and i'm wearing gloves because it'll save you a lot of wash up your hands will be all red so first of all mash these bean curd just give it a good massage incorporating everything now it's kind of colorless but as it sits it'll turn color and you can marinate this for a day but even up to five days in the refrigerator if you're not going to use it all you can put it in ziploc bags and flatten it and freeze it and when you want to roast it you just take it off and thaw it smells really good [Music] just making sure the meat is rubbed very well i'm going to put them into ziploc bags and then it's going to be refrigerated overnight at least one night and a lot of water is going to come out from the sugar and the meat and that you use as a basting medium if you can find boneless pork butt it's easier but these were this particular one had bones so i had to take it out takes a little time to do that and then the juice of the sauce divided up among the two bags okay now close the bags get out as much air as you can and lay them flat like this so when you freeze it it's easy to get it out now this is a recipe there are many recipes but i followed my mother's basic recipe and from there i tweaked it and some people have said that they have they have tried many recipes and the ingredients are many more than what i have but try and guarantee you this would be good everyone who tastes it likes it and my daughter said this is her favorite recipe of all the recipes that i make and unfortunately of my cousins and other relatives don't cook the way i do but my goal is to teach everybody how to do this no secrets this recipe is over 100 years old it came from china from the poor villages from my grandmother brought it to hawaii to teach my mom and myself and now to all of you now you can make it too i've preheated the oven to 350. this is the pork butt that i've marinated and it's been about two days but you can marinate it up to five days in the fridge or at this point you can throw it in the freezer and whenever you're ready to roast it then you take it out and thaw it out so it's in the juices already so i've lined this big pan it's a full sheet pan with foil and put some wraps on it so it doesn't touch so you just lay the meat on here this pan is good because it fits a lot of meat on it [Music] and you have to get this kind of pan from the restaurant supply stores the regular stores don't carry this big of a pan [Music] just try to lay it out flat [Music] and you see the foil is overlapped because to catch some of the juices [Music] and you see there's a lot of juice left in here so the oven is preheated to 350. what i'm going to do is i'm going to roast it for half hour then i'm gonna take it out and turn it and brush some of the juices on it the total cooking time is about maybe about hour and a quarter and we'll just check it every so often i took it out of the oven now i'm basting it again and we're going to put it back 15 minutes take it out and look at it and it may be after this it'll be one hour and the color is changing nice and golden red the chassis is ready after hour and 15 minutes in the oven and we turned it every 15 minutes after the first hour so you can see how nice and brown it is you can save a lot of money making this because in the stores the latest price is about 12 or 13 a pound and when you get this on sale sometimes it's 99 cents for pork butt that's really a bargain so i'm gonna cut it and you can see how tender it is [Music] and you can eat it as is you can put it in noodles in chaomin you can make chaasil bao or the pork buns with it [Music] these pieces can also be frozen and you can use it as you want because this is a lot to eat at one time wrap each piece in plastic wrap and put it in a ziploc bag and then freeze it this way you can just take one piece out at a time and it will be all stuck together so let's taste it [Music] delicious sweet but not too sweet [Music] and i thank you for watching this video and don't forget to like and comment and subscribe below mahalo for watching

Channel: Hawaii's Pickle Lady

Views: 244,930

Rating: 4.9467077 out of 5

Keywords: Pork butt, nam yue, sweet, delicious, juicy, 100 year old, 5 spice, salt sugar, wine, garlic roast pork, aloha, North Shore, waikiki, ocean, hanauma bay, turtle bay, Disneyland, Aulani, hilton, popo, Kamehameha, king, Queen, 9th Islands

Id: HiGPvUa-9v0

Length: 9min 56sec (596 seconds)

Published: Thu Aug 27 2020