CHAR SIU (CHINESE BBQ PORK) Restaurant style | John Quilter

[@manutd1968]

Char Siu is not spicy!

[@bobby6308]

he doesnt mean spicy as in hot, dude, he means spicy in chinese five spice, garlic, ginger (fragrant) spice... i csnt wait to try out this recipe. ive done School of Wok char siu recipe many times and i think John's one is more authentic

[@Master-Mo]

Looks mega! One of the best port dishes period imo!

[@foodbusker]

Back of the net!!✌️

[@dunbar91]

John how are you not ballistic on KZbin fella? Boss food 💪

[@foodbusker]

Thanks brother ✌️

[@tyran5169]

I cook beets in water and use that for the red color, works perfectly.

[@foodbusker]

Love the feedback, thanks Ty✌️

[@clarky_697]

Looks great 👍, sound is all over the place though....

[@foodbusker]

Thank you, appreciate the feedback.

[@clarky_697]

@@foodbusker keep em coming pal 👍 👌

[@Otharal]

I love Char Siu pork! I've been making it with hotel style pork cutlets or ribs for years, ever since I bought a pot of the sauce on a whim! Definitely going to try to kick it up by making your sauce instead, great stuff as always! Oh but I'll be replacing the honey with local Maple Syrup, haha.

[@foodbusker]

Boom! Local Syrup sounds like the one✌️

[@wulfenii64]

I've eaten all the meats wild and domesticated but my favorite is pork. This recipe confirms it. What's not to like about pork. I do have a question though, who's Bob and how did he become my uncle?

[@foodbusker]

Give this recipe a try and you will have the answer brother😁✌️

[@Chefbobo32]

So cool! On the other hand please be careful with your sword, we still need you and your vidéos 😂🙏🤙

[@foodbusker]

ahah love the positivity! thank you chef✌️

[@Adodereader1]

Keep it up John! Channels like yours and Sorted food are so great and such historic youtube food creators. I don't understand why you both aren't near 10 mil subs like babish and others! I have learnt so much from both of you over the years!

[@foodbusker]

Thanks Toby! appreciate it bro increase the peace ✌️

[@gmkobold3032]

He is and remains the master of sophisticated delicacies. Greetings from Germany. = )

[@foodbusker]

Greetings Germany✌️😎

[@eduardomontejodamian7121]

@@foodbusker áAa

[@rastamanralph6670]

I use beetroot to get the colour and its sweet with Chinese five spice and salt'n'pepper in the fridge over night. You should try it😋

[@thinkpol1984]

Focus is a little soft in this video. Great job overall though!

[@FFXI_Addict]

The camera wants us to appreciate his kitchen set-up. Good job, camera-san. ;x

[@dgdigital2659]

Check that your KZbin settings are not set to Auto

[@foodbusker]

Appreciate the feedback brother, thank you ✌️

[@phil.Saunders.photography]

Yeah camera is focused on the background unfortunately

[@Somesortofpanda]

If you fry off the red bean curd then brown off beef stew meat in it it gives your stew such a amazing rich umami punch that will blow you socks off.

[@1987RaPsCaLLioN]

Man, I usually love your stuff but this isn't up to your usual standard, all the camera angles are out of focus that aren't looking at food (all the ones of you speaking), the sound is pretty bad all through and just generally smacks of a rush job. Like I said - I'm a fan but this one needs to be re-uploaded honestly, peace out brother ✌

[@foodbusker]

Appreciate the feedback, thank you. Increase the peace ✌️

[@joesjournals]

Blur face, blur ingredients, pump up the ISO, use f4 - f5.6.

[@foodbusker]

appreciate the feedback bro, thank you.

[@EdinMike]

I always go for Char Sui whenever I see it ! It’s the same with calamari... I have to get it cause I’d kick myself if I didn’t !

[@foodbusker]

agreed chef ✌️

[@FuzzykidSA]

Great choice of food but the sound was not great, something wasn't right with the audio, really unclear. I felt like the music was too loud relative to you voice and kept having to adjust the volume

[@foodbusker]

Appreciate the feedback, thank you bro.

[@FuzzykidSA]

@@foodbusker you're welcome, I'm looking forward to the next part in the series.

[@RaezoR57]

Wow M8! Didn't get all the ingredients!! Live in the back end of the world. Swapped out Shaoxing Rice wine vinegar (used Japanese Rice Vinegar & Liquid Shio Koji), Pork shoulder had to be Neck Cutlets, only had a bit of honey (put in some Maple Syrup). No Fermented Red Rice, so cos I used Shio Koji the whole rub thing was a pork rub from boss BBQ guy in the US South. Thai shallots (ran out of those in the Green Thai curry) used normal shallots. No ginger (wife used it all up) so I used Galangal. Used Korean Corn Syrup for the glaze with marinade. Hope it works!!

[@foodbusker]

Boom! Love the effort with ur own twist, increase the peace brother✌️

[@linusji1732]

That plate could use a fried egg on it

[@foodbusker]

Not Wrong ✌️

[@Zipfei_Kloatscher]

Bwoah, that looks awesome... 😳🤤

[@foodbusker]

Is indeed brother ✌️

[@marcopisellonio3657]

Hey brother, love you. Just a little technical tip if I may. I reckon voice volume is a little low and music volume is a little high. Keep it up

[@foodbusker]

Thankos Muchos brother, appreciate the feedback✌️

[@yhhor]

The last 5 seconds, play it at 0.25 speed. You're welcome.

[@DanielMores]

Recipe looks insane, but when you cut it up I see a lot of fat in the slices ... is this like gross chewy fat or will it melt in your mouth? I'm not a fan of fat from a texture point of view. :-/

[@foodbusker]

Appreciate the feedback, thank you.

[@DomBill1]

Hey John absolutely love the look of these, they are incredible, so rich and juicy, AMAZING! Love the spices and aromatics you’ve used to give this pork it’s unique flavour... ✌🏻😎😍😋👌🏻

[@foodbusker]

Boom! Thanks appreciate the positivity😁✌️

[@milesdawson1555]

Still coming back to this recipe in 2024. An all-timer. Hope you’re doing well wherever you are Food Busker.

[@teedoubleu2580]

Audio is not good. You are like silent Bob and the music is far to loud.

[@foodbusker]

Appreciate the feedback, thank you

[@El_Makong]

my ear dont quite like this, but my tongue wants more

[@foodbusker]

increase the peace ✌️

[@Hunnie_B]

"speak with your mouth full" LOL! It's all here Chef.......sweet, salty, and spicy....say no more!

[@foodbusker]

Boom! Increase the peace sister✌️

[@tiedyesuit3097]

I don’t like aniseed, does chinese four spice exist?

[@foodbusker]

Worth a look around bro ✌️

[@JeneralGared]

Haven’t watched the video yet, but the photo looks delicious

[@patricksmart7348]

That's not Shaoxing rice vinegar, that's cooking wine.

[@fleshen]

Your right!

[@kzgc8y3n]

Bro you have no idea how hard I am looking for Doubanjiang or Fermented Red Bean curd right now... I did find gochujang though...

[@etherdog]

Got all yer fingers John? I cringed at the end. Technique looks good and I salute your eschewing of artificial colourants.

[@jpjpvds]

All readily available! (For those that live in Availabilitytown!!) Oh never mind, I'm trying to find the fermented bean curd since I ran out a few months ago and am a bit frustrated... Good recipe!! (wait, shouldn't I've started with that????)

[@simoncatt95]

Just by the way, my Chinese friends assure me Char Sui is pronounced "Shar Shoe".

[@samuelcole4591]

very nice. i think I am going to try this;)

[@foodbusker]

Love it Samuel! Would love to see your masterpiece on instagram chef!✌️

[@inezgriffiths5190]

Looks and ok, but it’s not authentic, it’s just your way of doing it!

[@kennychai88]

char siu is not SPICY, correct yourself John

[@benhook1850]

Looks fucking awesome

[@foodbusker]

haha well said✌️

[@CookinWithSquirrl]

Well done as always chef. Eagerly awaiting the next one.

[@foodbusker]

Yes Chef✌️

[@willcasey8262]

I've just had my tea, but I could really go a feed of that pork right now.

[@foodbusker]

haha that how it be bro ✌️

[@cliffgaither]

Excellent ! Better than many restaurants !

[@Chaoslava]

Hi John, been a LONG time follower and fan. Love to recommend you to others looking for recipe recommendations. Just a little tip from a camera assistant. some kind of prop to put in your place to check the focus is correct on your camera. If you want a wider focus plane with not so much depth of field, use manual settings and try and get your Aperture up to around f8 or f5.6 at the minimum. You will need lots of light if you're shooting indoors, so a cheap LED kit on amazon or ebay is a good shout. When shooting at a narrower aperture like this, you actually have a wider focus plane which means you can bob back and forwards and still in focus, but you should still have a good separation from the background. If it's still too dark, trying raising the ISO or lowering the shutter speed keep the shutter speed to 2x your frame rate. So if shooting at 25FPS, shutter speed minimum of 1/50th second. This will keep motion looking good and quite 'filmic' without appearing artificial like a soap. On raising the ISO, you need to find a happy medium between "Bright enough to shoot" and "not too grainy" Hope this helps!

[@foodbusker]

Hi Chris! Appreciate the feedback bro, thank you will take it on board. Very helpful, always great to hear from a long time follower! Increase the peace brother ✌️

[@tavitlertritsumpun7160]

What same shirt for 2 days?

Top job John, I love char siu it's one of my all time favourite Chinese dishes. I sometimes have it as a substitute for crispy duck, with pancakes spring onions and cucumber. I do add some hoi sin sauce but not to much as it is quite sweet. Thanks for a great video.

[@foodbusker]

Boom! Love the positivity brother, would love to see your dish on the insta✌️📷

[@bobby6308]

love the recipe John, done char siu a few times using other recipes but this one seems way more authentic using the bean curd and yeast rice. howver, this dead easy to get hold of red yeast rice is not as easy as u make out, been looking for over an hour on ebay, chinese wholesalers but the amazon one are health supplements and cost thru the roof! i have found a chinese supplier in bristol so gonna be jumping on this recipe real soon. top job as always. my first recipe i done of yours was the tonkatsu ramen, boiling it for 2 days lol . thanks for the recipe chef...only thing is as a type 1 diabetic, the maltose scares the living daylights out of me

[@foodbusker]

Boom! Thanks for the feedback Booby, increase the peace brother ✌️

[@jackosallotment6224]

Looking forward to next weeks recipe minus 2 fingers lol 😂 don’t play with your tools sorry cheers 🍻

[@foodbusker]

😁✌️✌️

[@sevenproxies]

Dear Lord that looks delicious!

[@foodbusker]

Back of the net!!

[@timl.3648]

Love this! Trying to find the red rice yeast but all I can find is capsules. Do you know where I can order it online? Does it do anything for the flavour as well or is it for colouring purposes?

[@foodbusker]

I think online is your best bet mate! ✌️

[@dwaynewladyka577]

One of the classic pork recipes. This looks so good. Cheers, Chef John. #IncreaseThePeace ✌️

[@foodbusker]

Boom! Increase the peace brother appreciate the positivity! ✌️

[@lymh4850]

John you nailed the Char Siu itself, but for the bun it is usually a one-package dim sum enjoyed with a cup of tea, so usually no dipping/sauce is applied other than some honey water brushed on top

[@foodbusker]

Appreciate the feedback bro, thank you.

[@BourbonISvegan]

I remember going to London’s China Town about 30 years ago, buying a (pork, who knew?) bun expecting a sweet sensation & almost puking 😂 Maybe now’s the time to right the wrongs of my misspent youth 🤓

[@foodbusker]

haha never too late to try brother! ✌️

[@lukassoki5558]

I wish I could find those ingredients even here in my country :). I would cook that for sure! :-) Looks so delicious and Ive been having taste on such a meet for a long time, damn.

[@foodbusker]

Increase the peace brother!✌️

[@TheKitchenNinja]

Best looking char siu recipe I've seen to date! Looking for ingredients now so I can try this out! Big love from Canada, brother!

[@foodbusker]

Boom! Increasing the peace to 🇨🇦✌️

[@ericlim5920]

with char siu this good looking, who cares about the flippin' camera focus!

[@foodbusker]

Love the positivity Eric, appreciate the feedback bro thank you!✌️

[@slayox3355]

Hummmmmm😍😍

[@foodbusker]

Yep.

[@Gray_WB]

I love bao buns and char siu is prob my favourite filling. Thanks for this. :)

[@foodbusker]

Always a pleasure bro, increase the peace!✌️

[@jimkai5413]

That looks flippin awesome, hope I get invited for x-mas. Cheers Mr Quilter

[@foodbusker]

haha love the positivity bro ✌️ increase the peace!

[@archerjoii3673]

love the content john love from taiwan the char siu叉燒 look flipping amazing!

[@foodbusker]

Boom! Love the positivity all the way from Taiwan 🇹🇼✌️

[@bobbib5779]

your food always looks amazing i wish i was nearby when you use to go out around town letting people sample

[@foodbusker]

Maybe in the future ✌️

[@TerryC69]

I now have an AGGRESSIVE hunger!

[@foodbusker]

Increase the peace Terry✌️

[@mon6745]

This looks sooo good!

[@bensharpe7846]

This is what I need! Going to do this! Nom nom nom!!

[@foodbusker]

Do it!! Would love to see your masterpiece on the gram 📷✌️

[@MyLife-ni5to]

Yeah I’m definitely making these. Thanks for the recipe chef🙏🏽 you’ve been killing it for ages keep going man massive inspiration.

[@stationhouse5866]

👍👍👍😊

[@mishukzoo]

Flippin' amazing!! Ouie chef!

[@foodbusker]

Oui Chef 😎✌️

[@Acheny]

1st one!!!!

[@davosazizora4611]

Aw yeah! I’ll ‘av some o’ THAT!!

[@foodbusker]

BOOM!

[@gabrielwannes9220]

That looks SO good!

[@foodbusker]

Your not wrong 😌✌️

[@markshenstone508]

Love it

[@foodbusker]

Boom!✌️

[@MartinAhlman]

This recipe is useless to me, the nearest Chinatown is in Manchester. I live in Sweden! You know, snow, suicide, fermented herring, and more. You need to look at a map, chef! I still like the recipe, chef. Increase the peace!

[@foodbusker]

increase the peace, appreciate the feedback chef✌️

[@natbarron]

Haha you expect John to look at every place on earth to make sure all of his subs can get all ingredients?? You sir, are an ignorant fool!!

[@AnimeAjay]

Looks wonderful mate

[@foodbusker]

Oui Chef✌️

[@a_macaque]

Audio is completely all over the place in this

[@foodbusker]

Appreciate the feedback, thank you.

[@shawnfoodfever]

its really tasty....

[@foodbusker]

BOOM!

[@2MeatyOwlLegs]

I mean... those are some good looking chopping boards. I think everyone understands.

[@foodbusker]

Increase the peace✌️

[@Ghhyuttgg]

A Tupperware box for marinading means less plastic wrap in the ocean Mr Quilter.

[@foodbusker]

Boom! love that, very good point✌️

[@redflamelcd]

Respect. If you were here in Malaysia, I could take you to the best char siew place around. My reckoning better than HK char siew.

[@foodbusker]

If i’m ever over there will hit you up ✌️

[@jabba149]

Positive feedback. The voice over is up and down but the message / food is banging

[@foodbusker]

Boom! appreciate the feedback thank you✌️

[@ProZombieVeteran]

I just ate but this is making me hungry again.

[@foodbusker]

ahah a common effect these videos can have, even on me😁✌️

[@PrepareToDie0]

Awesome looking food JQ but you've got proper potato quality audio towards the end!

[@foodbusker]

Appreciate the feedback, thank you.

[@davesandford226]

We miss your street food kitchen bro. What happened?

[@foodbusker]

Exciting content coming soon!✌️

[@Nilaoma856]

you always make local dishes in authentic way,respect

[@foodbusker]

Increase the peace✌️

[@9hundred67]

the video is all blurry and the sound is all over the place

[@foodbusker]

Appreciate the feedback, thank you.

[@___Yardley___]

Hate how short ya vids are lad! Need more of ya

[@foodbusker]

More to come soon Chris👀✌️

[@baananbananabanana]

Looks very delicious my dude!!

[@foodbusker]

Boom my Dude!✌️

[@RaythBane]

I’m drooling here mate!!

[@foodbusker]

Increase the peace Richard✌️

[@FFXI_Addict]

As soon as you said sesame oil, I smashed my boot on the ground and growled, like a wild tiger, "yeesssss." You get me, brother. This is why I'm subbed. Also the VERY VERY END of the vid, thank you for leaving that in. I re-watched it like 20 times.

[@nathanbell2868]

lol

[@foodbusker]

haha love the positivity brother, thank you for the appreciation! increase the peace Chef✌️

[@nathanbell2868]

@@foodbusker Legend mate, love your cooking and your knife skills. 😂

[@WTomMeier]

Great topic today chef.

[@foodbusker]

Oui chef! 😎✌️

[@marcusfred3543]

Wow!) Beautiful!)

[@foodbusker]

Thankos Muchos!✌️

[@brandofhero]

Yes braaahhhh

[@foodbusker]

✌️😎

[@ohkay7924]

it's ya boiiii

[@foodbusker]

✌️

[@george-1961]

Oh mate 😮😋

[@foodbusker]

Oui Oui ✌️

[@felipelopes2094]

Oh, damn!

[@foodbusker]

oh DAM✌️😁

[@nova8243]

Yes!

[@foodbusker]

BOOM!

[@marasescumihai3463]

Spectacular!

[@foodbusker]

✌️

[@boxscorewatcher413]

I will smoke a bowl right now in your honor.

[@HDPS3GAMES]

Holy moly that looks special

[@foodbusker]

Oui Chef✌️

[@mon6745]

#uncleroger

[@Snafulovers]

Definitely giving this a try

[@foodbusker]

Would love to see your attempt on instagram Chef✌️

[@Snafulovers]

I am going to give it ago still home, if that goes well then I will try and cook it over the festive period for my Chinese mother in law. What could go wrong! Will tag you in my attempts. Keep doing what you are doing.

[@tavitlertritsumpun7160]

What is the traditional way to serve it?

[@ImLooKingAtYou76]

On a woman's ass.

[@jturner1774]

Shovel into mouth 😂 But in all seriousness, in HK, it’s the filling for cha siu bao dumplings (dim sum), or sliced on top of rice or just eaten in slices,