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

We done a few Char Siu recipes on this channel now, especially in shorts, but they've always been takeaway style Chinese roast pork rather than a traditional Char Siu and after you guys voted this for the video you'd most like to see we decided to film it for you! People often try to over complicated Char Siu, many recipes have so many ingredients that the flavours become lost, this version is simple and tastes amazing, I also cannot stress enough that leaving the pork to marinade for at least 5 hours in the fridge is key, overnight for the best results and its really worth waiting. I would also like to point out that this style of Char Siu is very much meant to be stand alone, if you want to make char siu for something like pork curry, make the takeaway version, not this one.
If you want any other dishes, please comment them below, it really does help our channel and the content we make.
If you're anti MSG, then this is not the place for you, 20 seconds of research will show you its safe, to the point that there are now psychological studies on why people believe that monosodium glutamate is bad for you, when the medical and scientific community say its safer than salt, fat and sugar, and no, you're not allergic to it as that's impossible, "I know my body" isn't a valid argument. The reason is in order to be allergic a protein or molecule with a similar structure to and size to a protein needs to be present in ordered to illicit a response from an MHC molecule or other immune components, the sodium doesn't interact with these and glutamate can't because its an amino acid, its psychically too small. MSG doesn't actually exist in food because it breaks down in to one glutamate and on sodium ion when in contact with an aqueous solution, you don't eat MSG, you eat 2 things that are naturally occurring in most foods glutamate and sodium, and the components of MSG are made from cassava root and tapioca, they are the same exact same as that found naturally in food, your body cannot tell the difference.
The recipe: www.chinandchooscookeryschool...
The closet grider as the one we used is no longer sold, so same specs amzn.to/3wWjw9P
Buy or second cookbook here: www.chinandchoo.com/product-p...
Buy our 1st cookbook here www.chinandchoo.com/product-p...
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00:00 Introduction
00:44 Pork marinade
07:28 Cooking
10:24 Sauce
11:18 Plating out
14:58 How to bbq it

[@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 !

[@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!

[@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!

[@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

[@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.

[@bonesjohn5477]

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

[@ZiangsFoodWorkshop]

thank you :)

[@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 😊

[@glitzyknitz1972]

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

[@ZiangsFoodWorkshop]

Thank you ☺️ means a lot to read!

[@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

[@xotik666]

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

[@ZiangsFoodWorkshop]

Thank you 😊

[@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

[@kevowski]

Salivating! Looks fantastic guys👌🏻

[@ZiangsFoodWorkshop]

😊😊😊😊

[@ArmandoDy]

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

[@kjsd3201]

Thank you 😊

[@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 :)

[@iskrajackal9049]

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

[@ZiangsFoodWorkshop]

Thank you, means a lot to hear 😊

[@rickm5271]

This looks amazing and totally accessible! Thank you!

[@ZiangsFoodWorkshop]

😊😊😊😊

[@druidathanaric7582]

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

[@ZiangsFoodWorkshop]

😊😊😊

[@sweyimon]

I love your cuisine. I really appreciate your recipe . Wow you are my admiration of magic flavour.

[@ZiangsFoodWorkshop]

Thank you so much 😊

[@ItsMeNJC]

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

[@ZiangsFoodWorkshop]

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

[@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 :)

[@jesterger]

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

[@ZiangsFoodWorkshop]

Hi 👋 and thanks 😊

[@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

[@steveyates2091]

Awesome folks ! love Char Siu !

[@ZiangsFoodWorkshop]

Thanks you 😊

[@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!!!

[@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 😊😊😊😊

[@gregphillips.1312]

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

[@ZiangsFoodWorkshop]

Please do 😊😊😊

[@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? 😢

[@jasonmorphew4359]

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

[@ZiangsFoodWorkshop]

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

[@owenthomas3437]

What a great dish! I rarely see it on the menu near me in Swansea so always eat it if I do see it! I will have a go at making this now though.

[@WalkingDevon]

I love a Char Sui, in a previous Char Siu video you used crushed yellow bean sauce as well as the Hoi Sin. Would you recommend adding it to this recipe also or is there a reason it's omitted?

[@ZiangsFoodWorkshop]

no, remeber thats takeaway style, this is traditonal :)

[@WalkingDevon]

@@ZiangsFoodWorkshop Ah gotcha! thanks for the response.

[@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 :)

[@planetpayney]

Looking forward to making this one! Book deux turned up the other week with a massive box of number 2 noodles and some other bits from your web store. I've nailed the chow mein now and the hong Kong style sweet & sour chicken looking forward to trying everything! it's great watching the videos and making reference to the books! Big up the MSG massive!

[@ZiangsFoodWorkshop]

😊😊😊😊😊 hope you like Part:Duex

[@Topboy12345]

Thank you 👍👍

[@ZiangsFoodWorkshop]

No worries 😊

[@jamesengland2772]

Watching you two makes me happy 🎉😊❤

[@ZiangsFoodWorkshop]

😊 thank you, means so much :)

[@judebogart]

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

[@ZiangsFoodWorkshop]

Please do 😊

[@Tournifreak10]

Looks amazing!!! 😊

[@ZiangsFoodWorkshop]

Thank you 😊😊

[@glennanderson7586]

Great looking recipe. Will have to try at home.

[@Beencouraged777]

Oh my goodness, it looks so very delicious!❤❤❤

[@ZiangsFoodWorkshop]

Thank you 😊

[@markohermanos4742]

Just received my order from you and the aromatic oil you sell 😳😳 what fantastic stuff !! can't wait to use it ! Keep up the great work 👍👍👍👍

[@ZiangsFoodWorkshop]

Awesome! Thank you! and its amazing as a garinsh to finish all dishes :)

[@markohermanos4742]

@@ZiangsFoodWorkshop I will be using it tonight 😂👍

[@kellyanndrysdale2171]

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

[@ZiangsFoodWorkshop]

Hahha thanks 😊

[@Devious1Funk]

Looks amazing! Definitely trying this out.

[@ZiangsFoodWorkshop]

Let us know how you get on :)

[@baldofraggins5948]

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

[@ZiangsFoodWorkshop]

😊😊😊😊

[@--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

[@CaptainScarletSPV1]

What a fantastic channel. You guys are great. I'll be making this the weekend

[@ZiangsFoodWorkshop]

Thank you so much! And thanks for the comment, it helps us loads :)

[@lil-g4879]

That looks so good!

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@chox2001]

One of my favourites I will be making this soon, is garlic ok to add. Thank you for the recipe 👍👏🙏

[@ZiangsFoodWorkshop]

Let us know how you get on :)

[@dominicstockton7102]

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

[@ZiangsFoodWorkshop]

😊😊😊😊

[@radusguru2196]

Another awesome recipe! Be trying this for sure. What’s the rice wine you use?

[@ZiangsFoodWorkshop]

It’s shaoxing rice wine :)

[@michaelhallamdigiart-cgi9152]

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 😁

[@justinelliott9023]

Amazing recipe as always. Will 100% try at home

[@ZiangsFoodWorkshop]

Please do 😊😊😊

[@jonathanjohnson2138]

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

[@ZiangsFoodWorkshop]

Thank you ☺️ and glad we could help!

[@jpgoat5488]

Looks awesome, must give it a go 😋

[@ZiangsFoodWorkshop]

You must!!

[@weirdfishes9961]

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

[@ZiangsFoodWorkshop]

😊😊😊

[@weirdfishes9961]

@@ZiangsFoodWorkshop Do miss the swearing though 😆

[@kropka8259]

Looks amazing!

[@ZiangsFoodWorkshop]

Thank you :) and thanks for the comment!

[@suebell4624]

Your books could we have the measurements look delisious and would love to try. Great video as always ❤

[@ZiangsFoodWorkshop]

Yeah the link is in the description next to link the to recipe 😊😊

[@suebell4624]

@@ZiangsFoodWorkshop gurrgghh I'm sorry I'm an idiot. In my defence I'm picking up my new specs on Tuesday haha. thank you my mistake.

[@LilyTheCat151]

That looks lovely even before its cooked😊

[@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

[@markburns2545]

Decent...big respect....looks proper tasty.....Great vlog 👌....

[@ZiangsFoodWorkshop]

Thank you :) the comment helps loads :)

[@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 ✌👍

[@joelshah-rao3010]

amazing recipe! I gotta try this

[@ZiangsFoodWorkshop]

😊😊😊😊

[@Senna-xi1gr]

Fantastic guys. Cheers 👍🏆💥

[@ZiangsFoodWorkshop]

Thank you 😊

[@RichardPonsford-kv2uy]

My favourite. Going to crank it out this weekend with the family.

[@ZiangsFoodWorkshop]

Please do 😊😊😊

[@s_2da_b302]

Simple, effective and delicious, this is definitely going on my list of homemade beauties 😁

[@ZiangsFoodWorkshop]

Please do try 😊

[@user-wo2xi7bn2j]

Looks lovely guys will try this recipe..

[@ZiangsFoodWorkshop]

Please do :)

[@quedizzle7378]

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

[@ZiangsFoodWorkshop]

Thank you 😊

[@adbraham]

Love your content! Watch the camera angles tho: looks like you’re wearing the cooker hood as a hat! 😉

[@ZiangsFoodWorkshop]

Yeah seen that a few times 😂

[@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

[@hermanmason9635]

What temperature you cooking it on

[@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]

😊😊😊😊

[@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

[@I.D-This]

Deffo gonna try this one, that red colour reminds me of the spare ribs we used to get in the 80s not sure if its the same though but the sauce was yum yum. 100% on the rice cooker, we have a basic one from Asda, its very basic, measure your rice out and water, press go, cooker turns off, leave for ten mins and hey its spot on, the rice we have been using is Lidl - Simply - 1kg which is about 52P, make sure you give a few washes though, and comes out just like takeaway rice.

[@lanceuppercutt9329]

Gotta try this. 👍👍👍

[@ZiangsFoodWorkshop]

Please do 😊😊😊😊

[@sambomcl]

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

[@ZiangsFoodWorkshop]

Roger that!

[@cliffthegardener]

Thank you for the video. What was the ginger please?

[@ZiangsFoodWorkshop]

Sand ginger :)

[@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

[@mirmcnabb]

Wonderful!

[@ZiangsFoodWorkshop]

Thank you! Cheers!

[@buffoon1234]

What temperature do you keep the oven at?

[@ZiangsFoodWorkshop]

180c 😊

[@emmaellenlucas1]

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

[@ZiangsFoodWorkshop]

😊😊😊😊

[@paulgreen8222]

Looks delicious. I also use school of wok, as they are great chefs too…

[@ZiangsFoodWorkshop]

They are brilliant 😊

[@simongreen525]

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

[@ZiangsFoodWorkshop]

You have to! 😊

[@philquinn6009]

Nice people, great food. Well done and thank you.

[@ZiangsFoodWorkshop]

Thank you :)

[@jwright3885]

Beautiful!

[@ZiangsFoodWorkshop]

Thank you 😊

[@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 👋

[@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 😊

[@FRUElimLDRvideos]

I made this from a different recipe I am going to try this one too. I still use your book and I still have first version x

[@ZiangsFoodWorkshop]

😊😊😊

[@MrElliotc02]

I'll try it. Thanks.

[@ZiangsFoodWorkshop]

Please do 😊😊

[@timc3600]

I've made this several times using a different recipe. I'll definitely give this one a go next time. The Char Siu I've made before never hangs around for long as its so yummy, which defeated my original purpose of having some to freeze so I've got some ready to go into egg fried rice and other dishes.

[@ZiangsFoodWorkshop]

You need to make more then 😊😊

[@alanmarley2449]

Looks lovely 😊

[@ZiangsFoodWorkshop]

Thank you and thanks for the comment :) helps us a lot 😊

[@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

[@snowypurplepenguin]

How/what can I buy your cookbooks and/or other products?

[@ZiangsFoodWorkshop]

From our webstore www.chinandchoo.com we’re sold out of the 1st cook books but pre orders will be up soon, they sold out in pre orders last time so I’d suggest to sign up to the email list so you don’t miss out

[@rabmccudden683]

Looks lovely 😋 I’m hungry now

[@ianrobinson8721]

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

[@ZiangsFoodWorkshop]

Yes it will 😊😊😊

[@thewaythingsare8158]

oh my god that looks good - I'm off to Wong Kee's tomorrow

[@JockGit64]

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

[@ZiangsFoodWorkshop]

we often have it for breakfast in asia :)

[@SomeGuyOntario]

It looks so good. I'm going to make char sui pork chops this month with ginger scallion relish.

[@ZiangsFoodWorkshop]

Sounds great!

[@liammoyler4287]

It looks delicious.

[@ZiangsFoodWorkshop]

Thanks you 😊

[@user-dc6wo3sy7o]

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