How Chinese Chefs cook Char Siu (Oven roasted) 🔥🍖 Mum and Son professional chefs cook

[@ZiangsFoodWorkshop]

PLEASE like and comment, it really helps us loads, thanks in advance you legends 😊

[@Apathymiller]

So you cook them for an hour? That's a LOOOOONG time for a thin piece of pork...

[@taylorthetunafish5737]

You're doing a British take on perceived Chinese food. It's kinda weird.

[@johncoltrane7899]

This looks amazing.

[@jasonstemley1232]

What are the measurements?????????????

[@ZiangsFoodWorkshop]

@@jasonstemley1232 as said in the video link in description

[@chrismartin3871]

Love your channel, love your food! I think I make your recipes at least 2-3 times a week! Your overnight rice method completely changed my fried rice game forever!!!! Thank you!

[@ZiangsFoodWorkshop]

That’s amazing! And it’s a small thing that makes all the difference right !

[@bonesjohn5477]

Another great video, made me so hungry watching this, thanks for sharing.

[@ZiangsFoodWorkshop]

thank you :)

[@ScottishT]

This was fantastic to watch and it looks quite easy, thank you guys. 👌

[@ZiangsFoodWorkshop]

Glad you enjoyed it!

[@brusselssprouts560]

MSG is not fantastic sutff if you are allergic to it like me. Choose your words more carefully.

[@mossy723]

@@brusselssprouts560what are you on about? MSG is great. If you’re allergic that’s your problem, don’t shit on his video because of your genetic defect.

[@the5oclockhero479]

@@brusselssprouts560 Winner of the lamest comment goes to you.

[@Shabec2982]

@@brusselssprouts560 It isn’t good because you’re allergic? Take your own advice and choose your words carefully.

[@leemclean1515]

Thanks, guys, for all the videos and inspiration. My son is doing it today for his mock exams at school. Can't wait to taste it. ❤

[@debbieedwards-sh7em]

Absolutely love your books thankyou so much. The food I've cooked so far have been a massive hit xx

[@ZiangsFoodWorkshop]

Thank you, that means so much!

[@uqox]

I am so happy to have discovered this channel!!! I love any cooking channel where someone is cooking with their Mum or Dad. I'm going to do this recipe in a smoker to see how it turns out. Very exciting!

[@dheijnemans]

Slow smoked and then quickly fire roasted char sui is absolutely fantastic.

[@jesterger]

Greetings from Canada. You guys are awesome. That looks delish.

[@ZiangsFoodWorkshop]

Hi 👋 and thanks 😊

[@nameshame]

Excellent! What else would you expect from the best Mum and Son duo on the internet!

[@ZiangsFoodWorkshop]

Thanks you and thanks for the comment 😊😊😊😊

[@outoftownr3906]

Love the chemistry between you and your dear mum. Great recipe thanks.

[@ZiangsFoodWorkshop]

Thanks ☺️

[@xotik666]

So glad I stumbled upon your awesome channel! I’m definitely a fan!

[@ZiangsFoodWorkshop]

Thank you 😊

[@L2.Lagrange]

Man this looks so good

[@druidathanaric7582]

Fantastic! Looks so good. I love Chinese cuisine. Cheers.

[@ZiangsFoodWorkshop]

😊😊😊

[@PRODIGY5369]

I love you guys for showing us how it's done. I really enjoy having a go and it's so rewarding, especially when you impress someone 👍

[@ZiangsFoodWorkshop]

Thanks 😊

[@m.pearce3273]

I’m an old pro Chef and I applaud you both in doing these videos. Soon you will be old pros at this. 🎉🎉🎉

[@cornfloats7004]

I am so glad that I stumbled onto this video! Love your work and now I'm subscribed. God bless you both!!!

[@aiskef33]

Love your videos, Char Siu is one of my favourites! Does Lee Kum Kee Char Siu sauce work in a pinch or is it night and day difference between LKK and authentic recipes? Basting with LKK / honey mix

[@ZiangsFoodWorkshop]

Yes but it’s no where near as good it’s kind of like comparing a microwave roast dinner with a home made one

[@elizabethheyenga9277]

Yumm yumm yumm. You two are so adorable together!

[@ZiangsFoodWorkshop]

Thank you ☺️

[@maxjjackson]

I missed this when it came out. I'm so pleased I found it in your back content. My mate from HK is always going on about how difficult it is to do - well I don't need 100% authentic - I need a good version I can do at home! Thank you!

[@ZiangsFoodWorkshop]

Char Sui is super easy, like my uncles and cousin have roast houses that sell our everyday in Asia, people that it’s hard don’t know how to make it, just like most Bristish people can’t cook, the same goes for everyone one the planet

[@kevowski]

Salivating! Looks fantastic guys👌🏻

[@ZiangsFoodWorkshop]

😊😊😊😊

[@weirdfishes9961]

Finally followed you over from Insta. Really glad that I did.

[@ZiangsFoodWorkshop]

😊😊😊

[@weirdfishes9961]

@@ZiangsFoodWorkshop Do miss the swearing though 😆

[@dinxsy8069]

Looking forward to this, Char Siu has to be 1 of the best tasting meat glazes ever.

[@ZiangsFoodWorkshop]

Agreed 😊😊😊

[@jonathonfisher1443]

Totally agreed 🤤

[@rsa420]

Agreed

[@koostory1776]

Mum & Son duo?! Thought you two are couple 😂 Thanks for video eitherway

[@ZiangsFoodWorkshop]

Yes I'm 40 and Mum is 65

[@anniearmitage3633]

We are blessed to have the best Chinese takeaway in the country (in my humble opinion) in the next town. Watching how much product and process knowledge and work is required to produce high quality Chinese gives me a whole new respect. I’ve been watching your channel with great interest for years and I’m truly inspired. I’m going to take the plunge and have a go at something myself. Your Mother-Son interaction is so wholesome, respectful, funny and endearing. Can’t believe you haven’t been snapped up by commercial TV.😊

[@ZiangsFoodWorkshop]

Thank you and the TV networks just aren’t interested

[@anniearmitage3633]

@@ZiangsFoodWorkshop Maybe that’s a blessing in disguise, you’ll get to keep your soul.

[@paulbritish2194]

Boycott them

[@anniearmitage3633]

Don’t feed the troll!!!

[@paulbritish2194]

For all English true patriots if you love your country... go to supermarket and get fresh vegetables take them home and cook them the old fashioned way and traditional meals.. boycott all foreign food outlets!! Save the UK!!!

[@ItsMeNJC]

Great video - first-time viewer, will be checking out your other recipes.

[@ZiangsFoodWorkshop]

Thank you 😊 and really hope you like our other content 😊

[@madalineszabo7457]

Thank you for sharing. We love your mum. ❤ She is lovely! ❤

[@ZiangsFoodWorkshop]

Mum is actually the best 😊

[@kwillykelly]

Love your content..

[@ZiangsFoodWorkshop]

Thank you and thanks for commenting it really helps and if you haven't hit the like yet, please do as thats an extra boost for us :)

[@digiart-cgi-ai-9152]

Thanks guys, I'm going to try this, but now live in Australia so haven't even seen or heard of some of your ingredients, but will let you know how I go, as me and my daughter love Char-Sui 😁

[@wintertime-987]

thanks! this looks delicious. looking forward to trying out your recipe.

[@ZiangsFoodWorkshop]

We hope you don’t it :)

[@alexandermiddlehurst6312]

Bloody hell that looks amazing... and I have pork belly in the freezer AND I'm off tomorrow! Thus means only 1 thing! 🙌😋😋😋

[@ZiangsFoodWorkshop]

Hahaha tip of leaving it to marinade as long as you can helps loads

[@madamreverie8670]

Fantastic! Looks delicious! Could you possibly make the spice mix in greater qualities to save for another day in an airtight container and if so, how long would it last for? Thank you so much for another cracking video xx

[@ZiangsFoodWorkshop]

Yes for sure, it would last afew days

[@lloydwilson9104]

Ive been making the roast pork from your previous recipe for the last couple of years and im with mom on this one pork belly is da bomb, i would sit and eat every piece of that in one sitting and slump into a food coma 😋

[@ZiangsFoodWorkshop]

😂😂😂 fair one, I just love the chunks of meat 😊

[@chippywarren9706]

Hi Mom! Thanks guys very much for this.

[@FoxRogers]

first time viewer, loved your presentation, subscribed! I especially loved how you really ate it at the end, makes me want to cook it!

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@kevinohalloran4656]

Great channel by far, I love how you make me, make Chinese food..... just mint. Thanks ❤

[@ZiangsFoodWorkshop]

Thank you, means a lot!

[@JockGit64]

It's 7am on Thursday, and I want this for Breakfast.... Love Char Siu.

[@ZiangsFoodWorkshop]

we often have it for breakfast in asia :)

[@rickm5271]

This looks amazing and totally accessible! Thank you!

[@ZiangsFoodWorkshop]

😊😊😊😊

[@ryana5856]

Cooking char siu on the grill is absolutely spot on. I prefer boneless pork ribs. I smoke it first over kiawe wood and when its about ready I put directly on the fire for its finishing touch🤙🏾

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️

[@quedizzle7378]

This is quite simply the BEST RECIPE I'VE SEEN FOR CHAR SIU PORK

[@ZiangsFoodWorkshop]

Thank you 😊

[@glitzyknitz1972]

Love watching ur videos for inspiration i love cooking ur recupes thankyou x

[@ZiangsFoodWorkshop]

Thank you ☺️ means a lot to read!

[@DavinaDrazier]

Love your Chinese cooking. Just started my Chinese cooking journey

[@fiona6710]

Hi , i realy thaough this recipe looked really fantastic and using belly pork is wanderful i love belly pork . Please were can i download this recipe as i really wish to make it . Many thanks 😊👍🏻👍🏻👍🏻👍🏻👌🏻

[@ZiangsFoodWorkshop]

As said in the video link to the recipe in bio

[@joffff]

So pleased you mentioned letting the pork rest/cool down. I always enjoy leftovers (if we have any!) the following day as I think the flavours are much more developed

[@ZiangsFoodWorkshop]

Yes 100% and when we're served this ia a "real" Chinese restaurant its never warm

[@d-padqueen1103]

Looks AMAZING! I want to try this! (cooking or eating :P)

[@ZiangsFoodWorkshop]

Please do 😊

[@jamesengland2772]

Watching you two makes me happy 🎉😊❤

[@ZiangsFoodWorkshop]

😊 thank you, means so much :)

[@MrMairu555]

I've just lived on the Thai version of this for the last 6 months! A great little open-air food court near the girlfriend's workplace that we would go to 3-4 evenings a week, and most times I'd get the "moo deang" (red pork) and rice or noodles. I bought home a dozen packs of the "instant" powder sachets, and knocked some up just last night. Nice to see an authentic Chinese version I can give a try once I've used all the packets up.

[@--SD--]

Had no idea so many ingredients went into this dish. Although having been subbed to you from pretty much day 1 I don't know why I'm surprised. I actually do have a woodburner so I might give it a shot that way when I have all the ingredients! Awesome vid as always!

[@ZiangsFoodWorkshop]

Yes!! You have to try it over fire! It’s soooo much better

[@steveyates2091]

Awesome folks ! love Char Siu !

[@ZiangsFoodWorkshop]

Thanks you 😊

[@Beatslager]

I prefer pork shoulder too! Great video. thanks for that!! Greetings from the netherlands!

[@CaptainValian]

I love what you do. I have been cooking Chinese and Asian food since a young boy (now 55). I have never found potatoes easy to eat but rice was always my thing. You do a great job.

[@CaptainValian]

Learned something that always bugged me. The water in the tray stops the sauce from burning on the bottom. Thank you so much.

[@ZiangsFoodWorkshop]

You are very welcome 😊

[@daveyfunk]

My word!!! That looks good!!!

[@n_Y_c__n_Y_c]

Mom is adorable 🥰

[@ZiangsFoodWorkshop]

😊😊😊

[@peterhindle-o7d]

I love & refer to ziang on KZbin every time I cook Chinese greats However I struggle to obtain certain ingredients as my Chinese wholesalers only sell in large amounts Any advice would be greatly appreciated Love your channel with your mother keep it going

[@ZiangsFoodWorkshop]

Yes we’ll sell most stuff in same amount on our webstore www.ziangs.com

[@julierogers7685]

Looks fantastic, I want to try to do this and make pancake rolls,I made your chow mein and chicken balls at the weekend and I love you and your mums videos ❤

[@ZiangsFoodWorkshop]

If youre makeing pancake rolls I'd suggest using the roast pork we show how to make in the pancake roll video as its very different

[@jonathanjohnson2138]

That looks really good! You guys have opened my eyes to Chinese food.👍😋

[@ZiangsFoodWorkshop]

Thank you ☺️ and glad we could help!

[@iskrajackal9049]

Looks delicious. Thank you for sharing your knowledge. Enjoyed your clear and humorous video 👍

[@ZiangsFoodWorkshop]

Thank you, means a lot to hear 😊

[@isthereanybodyoutthere9397]

Looks very tasty. I have some char siu in a jar that I got imported by a local oriental supermarket. The brand is Lee Kum Kee. I don't know if it is any good, but I find it a great way to cook pork chops, particularly spare rib chops. What do you think? You have a new subscriber btw, and I will try it with some belly slices.

[@ZiangsFoodWorkshop]

It’s a bit weak in flavour but does a quick job :)

[@ArmandoDy]

I tried it on pork spareribs. It's great. Love you guys.🥱👍

[@wezholly4629]

That looks delicious, new subscriber here wanting to say thanks for sharing! May I ask where I can find many of these ingredients please? (North West England)

[@ZiangsFoodWorkshop]

Hi we actually sell most of it on our webstore www.chinandchoo.com/shop

[@wezholly4629]

Thank you, although you don’t seem to sell the sand ginger or the Chinese liquorice root? 😢

[@marksheeran1717]

I usually portion up my cooked and cooled Char sui and pop it in the freezer but I have used it all up and I am looking forward to seeing how it comes out cooked in an air fryer. Kebab, tikka (dry) and Tandoori have so far been a success.

[@ZiangsFoodWorkshop]

😊😊😊😊

[@POPPYTHERED]

My mouth is watering 😋🤤

[@ZiangsFoodWorkshop]

😊😊😊😊

[@alexsampsonite2176]

Looks amazing. Would you add chilli powder to the marinade or fresh chillies as a garnish?

[@ZiangsFoodWorkshop]

Fresh to garnish 😊

[@alexsampsonite2176]

@@ZiangsFoodWorkshop

[@IreneCuthbert]

Look's gorgeous thank you x

[@VictorBowey-jx1pt]

Love you both and your cooking your both great people from victor xx

[@ZiangsFoodWorkshop]

Thanks so much

[@dominicstockton7102]

Can't wait to unpack the bbq, I'm well doing this recipe. Thanks guys!

[@ZiangsFoodWorkshop]

😊😊😊😊

[@amyrees4220]

This looks amazing!!! Where can we get the Chinese Liquorice?

[@ZiangsFoodWorkshop]

Chinese supermarkets have it ☺️

[@thechosenone8590]

Thank you.

[@ZiangsFoodWorkshop]

No thank you for commenting, really helps!

[@BumFluffer1999]

“Subtle but flavoursome” what an oxymoron lmfaaooo 🤣🤣🤣

[@ZiangsFoodWorkshop]

😂

[@NeilMangham]

Great stuff, top Chinese cooking!

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@calumleggett8292]

Chin and mum are fucking legendary. I've become a hero In my family regardless of my cave man technical knowledge. Love you guys

[@ZiangsFoodWorkshop]

Hahaha thank you! Means so much 😊😊

[@Edy_Ea1]

Looks amazing 😁 … I see a few recipes with red bean curd, but never seem to use a lot of it … what is the best way to store it? Or does it have to be used quickly?

[@ZiangsFoodWorkshop]

They normally to this amount would add half to one how block which is way too match

[@ctakitimu]

There's always a disjoint in my brain with how good and authentic your Chinese food seems to be, but your accent sounds like you should be cooking bangers and mash, or the like. Maybe fish and chips with mushy peas?

[@ZiangsFoodWorkshop]

.

[@gregphillips.1312]

Love Char Siu. Certainly will be trying your recipe ✌❤🙏🥂🇬🇧

[@ZiangsFoodWorkshop]

Please do 😊😊😊

[@reecejackson7368]

That looks, absolutely insane 😍 I don't know if I'd be able to wait and let it cool down

[@ZiangsFoodWorkshop]

Thank you and trust me, the flavour is soooo different

[@baldofraggins5948]

The best stuff in any grinder is the powder left behind 😉 Keep up the great work, loving trying these recipes!

[@ZiangsFoodWorkshop]

😊😊😊😊

[@brummie43]

Woah this looks banging tried a few recipes from others but This a proper sophisticated version. Gonna give this one a go at the weekend

[@ZiangsFoodWorkshop]

Please do :)

[@kellyanndrysdale2171]

Oh man my mouth is salivating now 😂😂😂 looks so good. ❤

[@ZiangsFoodWorkshop]

Hahha thanks 😊

[@JammyGit]

Cheers guys! Looks like I'll have to try this recipe too.....well I've still not got my egg fried rice perfect yet, so I need something to go with the rice or Singapore chow mein. Talking of egg fried rice, haven't you got a recipe video up for House special fried rice - with the sauce. It's one of our favourites from our local takeaway but I'd like to know the recipe. Hopefully the people on your website will vote for it 🤞👍

[@ZiangsFoodWorkshop]

I think we do, but if not I’ll make a note to add it to the list to film :)

[@JammyGit]

@@ZiangsFoodWorkshop Brilliant mate, thanks so much. I've been waiting to find a good recipe and all your recipes so far have been more authentic than my takeaway. I will be watching like a hawk until I see it ✌👍

[@justinelliott9023]

Amazing recipe as always. Will 100% try at home

[@ZiangsFoodWorkshop]

Please do 😊😊😊

[@sheseclectic3858]

Do you think you could use liquid smoke instead of the whiskey? Love the channel. ❤ Oops just seen you address liquid smoke at the end of the video

[@ZiangsFoodWorkshop]

Haha you can if you like it :)

[@ianrobinson8721]

Can’t wait for this. Will go perfect with my egg fried rice. 😋

[@ZiangsFoodWorkshop]

Yes it will 😊😊😊

[@juliejohnson6332]

Glad i found both of you now i can make lovely dishes. Where can i buy ingredients please i dont think shopping markets got some of them in thankyou ❤

[@ZiangsFoodWorkshop]

We have a webstore where we sell it all www.chinandchoo.com :)

[@BrennS-l2o]

Thank you for showing us - Could you Please also give Ingredients with Amounts - So we may make these dishes- Makes you hungry Thanks

[@ZiangsFoodWorkshop]

Link in bio to recipe

[@Sanderly1820]

Ive been a chef for 30yrs, and i lovexwatching your videos, Why dont you use luquid smoke, in small quantities you can get that open fire smell really well plus you can get differant flavours from cherry apple and oak, Personally i find the apple wood flavour best Mushroom powder is the closest thing to msg pop the remanding sauce in the fridge this will solidify the fat making it easier to remove 100%

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️ and we just removed it as we were using then and there, but your right about cooking it to remove the fat, we do it with bbq sauce to skim the fat layer off

[@Sanderly1820]

@@ZiangsFoodWorkshop thankyou for posting awesome videos, I binge watch when I'm in hospital I'm terminally sick and suffer with extreme depression and anxiety severe night terrors and extreme ptsd with suicidal tendencies due to a work injury, I spent 8 months in hospital so the thought of being admitted sends me into a dark place so on goes my headphones out come you and mum and it takes me to a safe place where the voices can't get to, you've help me so many times , you really do save me thankyou so much

[@jasonmorphew4359]

That looks lush guy's 😋 many thanks for the video.

[@ZiangsFoodWorkshop]

Thank you and thanks for the comment :) really helps us loads :)

[@neilbrogan5897]

Wow I'm starving now.

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@michaelglancy53]

Thankyou very much for this

[@jpgoat5488]

Looks awesome, must give it a go 😋

[@ZiangsFoodWorkshop]

You must!!

[@MoribundRamiel]

That legitimately looks soooooo good! I wanna eat that so bad. One of these days I'll maybe try making it myself!

[@ZiangsFoodWorkshop]

Please do and thank you ☺️

[@DilithiumKid]

This sounds seriously good! I’m a bit thrown by you saying cut when cold, thought it would be served warm? Great work tho guys 👍😎

[@ZiangsFoodWorkshop]

No it’s traditionally served cold

[@Its-38]

That looks delicious… Pork Belly for the win. Can’t get enough of it 😍😍 I’m gonna try that on a BBQ in the summer

[@ZiangsFoodWorkshop]

😊😊😊😊

[@roswellkip]

This looks amazing. I would like to try this on a smoker.

[@alexanderguestguitars1173]

Char Siu and Capital Beef (Beijing Beef) are two of my fav foods on the PLANET. It's making me drool just watching.

[@ZiangsFoodWorkshop]

😊😊😊😊

[@judebogart]

Looks amazing. I'm going to give it a go.

[@ZiangsFoodWorkshop]

Please do 😊

[@cragzuk]

Still waiting for the Ziangs to sell up, move to Oldham and set up new Chinese takeaways. Failing that I would love to see videos of you actually cooking some of the dishes in your takeaways :D

[@ZiangsFoodWorkshop]

😊😊😊😊

[@jonathonfisher1443]

Hi, can you let me know how long the meat needs to be in the marinade? Thanks 🥩🥩🥩

[@ZiangsFoodWorkshop]

Depends what for

[@jonathonfisher1443]

@@ZiangsFoodWorkshop ah sorry of course. I’ve got pork shoulder steaks from Tesco. Like 1/2 inch thick per slice.

[@ZiangsFoodWorkshop]

@@jonathonfisher1443 if its for char siu over night for best

[@jonathonfisher1443]

@@ZiangsFoodWorkshop Thanks. I’m looking forward to seeing how you do it later 👋

[@DC-sd1lw]

I would eat the whole lot. Love char Sui so much 😋

[@emmaellenlucas1]

Been wanting to try this for a while now cant wait to see how the pros prepare it.

[@ZiangsFoodWorkshop]

😊😊😊😊

[@simongreen525]

Need a trip to the Chinese supermarket, this looks amazing 😍

[@ZiangsFoodWorkshop]

You have to! 😊

[@sambomcl]

Love it. More salt and chilli dishes please! Or szechuan beef!!

[@ZiangsFoodWorkshop]

Roger that!