How to Make Char Siu (Cantonese BBQ Pork) 叉燒

hello welcome to the order cooking I'm Raymond and today I'm going to show you how to make Tatsu Tatsu literally means for crows it's a really popular Cantonese cuisine ciaossu is usually purchased from a Asuma establishment which specializes in meats such as see you guy but to guide to manga in Cantonese in English shall be soy sauce chicken white cut chicken and roast duck Tasha is sweet and savory which is why a lot of people love them when I go to these establishment always order some Bopha which is Tatsu soy sauce chicken duck egg and a little bit vegetable so let's get started here are the ingredients you'll need so the first thing you'll need is pork but no not that kind of pork but but rather this pork shoulder blood so the pork butt is located next to the neck this part has decent amount of fat but it's much leaner than the neck or the pork belly so the reason I'm using pork butt is because I got maintained that's sexy beach body of mine but if you want juicier or should I say succulent meat then the neck or the pork belly will be recommended so here we are processing the pork but we only want certain parts of it to make the choice you and trust you you have to have the fat with it or else it would dry it out when you roast it the fat will keep the meat moist the other parts will be made into ground meat for dumplings wontons egg rolls meat and other stuff so you might want to ask your butcher to help you do this but if you were to have this by yourself or to buy the whole pork pie by yourself this will be the way to do it so right now we're removing the shoulder blades off of the pork butt that you can use it for soup whatever you like feed it to the dogs they might like it if you are going to use the shoulder blades for soup can throw in some onions leeks carrots celery and potatoes you'll have yourself a hearty meal and you can lose weight drinking soup so here we're removing the part where the shoulder blades located as far we're not going to use because it's more lean than fatty and this is dumpling right there now that is where we're going to use to make the choice if we want layers of meat fat meat this part is very lean so we're not going to use that part then would tend to dry out when roasting so locate them part of the membrane when it's connect to the meat just follow the membrane or at least close to it it should look like a triangular shape again you should probably ask your butcher to do this this meat right there you can use that for our other recipes sweet sour port let him know that you want this part this is the part that we're going to make cashew so right here I have two point two five pounds or one kilogram of pork but now you want to cut it into about one inch or three millimeters in thickness across if you cut it too thin it will dry out during roasting if it's too thick it would take longer to roast it will also shrink a little bit because of the fat melting during roasting also I should mention that the fat will keep the meat moist and juice if you're using the hanging method you want the fat to be on top where the hook is so the fat will melt down and moisten the meat on the bottom if you're not using the hanging method and your user rack then you should cut this into strips about one inch or a three millimeter across so let's start the marinade process rub 3/5 cup or 191 grams of sugar onto the pork and massage it little by little flip it over and continue to rub the sugar onto the pork chow Co is sweet and savory so we're adding sugar for sweetness the reason for doing this way is because we want the sugar to penetrate into the meat first without competing with other ingredients rub 1/6 or 40 million of my great old sow this is rose wine it's really strong but gives off a distinct nice fragrant when done roasting so just a little bit as all you need again if you put in the wine with other ingredients the wine doesn't really have that much of a chance to enter into the meat so that's why we're rubbing it on with the sugar first and then marinate for at least three hours in the refrigerator then we put all the rest of the ingredients together and that will give that savoriness later on as I mentioned before if you really want a good quality meat or you want more juiciness pork neck and pork belly are probably the best cuts to use so now we're going to prepare the rest of the sauce 1 teaspoon of salt 1 teaspoon of white pepper 1 tablespoon of ginger powder 1 and 1/2 teaspoon of five-spice powder and 1 tablespoon of garlic powder put it into a bowl and mix now add in 1/5 well 47 grams of minced shallot I don't 1 tablespoon of hoisin sauce 1 tablespoon of oyster sauce one tablespoon of ground bean sauce one teaspoon of dark soy sauce one tablespoon of sesame oil 3/8 cup or 6 tablespoon or 90 ml liter of soy sauce and mix the sauce should be like this I've served three hours there should be excess liquid coming out so it's okay so we pour it in the sauce and massage the pork I cover it up and refrigerate for about four to six hours you can use a ziploc bag if you want after four to six hours let's roast this I'm going to use a hook if you don't have a hook you can always use a rack to lay the pork on so pre-heat your oven to 350 180 degrees Celsius then turn it down to 325 or 160 Celsius and cook for about 35 minutes after 15 minutes of roasting take it out and baste it with the marinade mixture now with the chashu back in Andros for 10 minutes so while the church is roasting we're going to make a glaze for the chashu I didn't half a cup or 153 grams of brown sugar and half a cup of water 118 milliliter of water then add in 350 grams of maltose now if you don't have Maltese you can always replace that with honey but it's not 350 gram would be half of that which is 175 grams me particularly I don't like to work with multiple e sticky and cumbersome but it's not as sweet as honey and it's much thicker which is good for roasting so it should be something like that now we're going to put it back into the oven now turn the oven to 400 degrees Fahrenheit or 200 degrees Celsius a roast for 10 minutes after 10 minutes turn the oven off and let it sit in there for additional 5 to 10 minutes so reabsorbs of juice make sure the internal temperature is at least 165 degrees Fahrenheit or 74 degrees Celsius and now is the time to stare at this I have a foo gasm look at all this juice flowing that's what you want I'm having food gasm right now is that even a word I don't know so now we're cut into individual pieces so it should look like that you should see this remarkable do you see piece of meat right there I just realized something after editing and voiceover in this video I said too many sexual terminology like massage rub penetrate food chasm I think I just made this into a food pornography maybe I should rate this video as radio or or something like warning this video contains adult content and terminology that are not suitable for children viewers discretion is advised and put it at the beginning whoever thought teaching people how to cook involve so many sexual terminology anyways if you have food gasm or you're drooling over this show your thumbs up rate comments questions fav and subscribe and thanks for watching

Channel: The Art Of Cooking

Views: 1,103,375

Rating: 4.8987961 out of 5

Keywords: Char Siu, Chinese BBQ Pork, 叉燒- Chinese BBQ Pork, 叉燒, Barbecue (Cuisine), Chinese Cuisine (Cuisine)

Id: BRiJsTjJWbo

Length: 9min 4sec (544 seconds)

Published: Thu Mar 14 2013

Reddit Comments

[u/pablosnazzy]

oh, for the marinade, i used Marsala instead of the rose wine. still tasted delicious.

[u/IIJOSEPHXII]

What a coincidence! I was watching a load of char siu recipes on youtube yesterday and that was one. I'll be making Cantonese style char siu for my tonkotsu tomorrow - just about to marinade the belly pork now.