How To Make Char Siu Chinese BBQ Pork (Better Than Store Bought) With Dan Seto

You can make Char Siu Chinese BBQ Pork at home. It will be as good or better than store bought. This char siu Chinese BBQ Pork is juicy, tangy with a thick layer of sauce. There is one secret ingredient that makes this recipe special. Some store bought char siu Chinese BBQ Pork don't know about this ingredient. This ingredient is called maltose. Check out my video to see why maltose is used in my recipe. You will be proud to serve this recipe to your family and friends. My brother thinks my recipe is almost as good as the char siu Chinese BBQ Pork served at the Luk Thenn Restaurant in Hoiping (Kaiping) in China. To me that's a great compliment because I also think the char siu Chinese BBQ Pork at this restaurant is the best I ever had. Being second, means I will always try to make my recipe even better. My recipe is below:
CHAR SIU CHINESE BBQ PORK RECIPE
2 lbs. (908 grams) pork shoulder or pork butt
4 to 5 tablespoons char siu sauce (or Chinese bean sauce, Chinese BBQ sauce or hoisin sauce)
2 to 3 tablespoons light soy sauce (regular soy sauce)
2 to 3 tablespoons Chinese oyster sauce (optional)
1 teaspoon beet powder (or red food color)
2 to 3 tablespoons honey
1 teaspoon salt (optional)
2 to 3 tablespoons maltose (optional)
COOKING INSTRUCTIONS:
Cut cut shoulder or pork butt into 4 pieces lengthwise and put into a large bowl. In a small bowl, add soy sauce, Chinese oyster sauce, beet powder and salt (optional). Pour marinade over pork pieces and mix well to cover all the pieces with the marinade. The pork should be left in the marinade for at least 2 to 3 hours or overnight in the fridge. If left in the fridge, bring out the pork at least 1 hour before cooking.
Leave about 2 tablespoons of the marinade in the bowl and put in the fridge or make some more marinade for basting the pork during the cooking.
Maltose is a sugar that gives added flavor and texture to the marinade. The char siu sauce I use has maltose as one of the ingredients. If there is no maltose in the ingredients, you can the maltose into the marinade. Maltose is very sticky and dense, so just add about 3 tablespoons of boiling water to the maltose and mix it up before adding to the marinade.
If you can't find any maltose, just add 2 or 3 tablespoons honey to the marinade. Because honey burns more easily, I would cook the pork at the lower temperature of 350 degrees F and cook slightly longer. The temperature of the pork should reach 165 degrees F to be fully cooked.
To cook the pork, put the 4 pieces of pork on a rack in a roasting pan. Put at least a cup of water in the roasting pan under the rack. Preheat the oven to 400 degrees F.
The pork should be cooked for 30 minutes. You can turn the pork half way through at 15 minutes, but I usually don't turn the pork over during the cooking. At this time, put the honey into the marinade. Use a spoon or brush to slather each piece of pork with the marinade. Turn down the oven to 350 degrees F and finish cooking the pork.
Let the char siu pork rest for 10 to 15 minutes before cutting into bite size pieces. Serve the char siu on a nice serving plate. Enjoy!
#chinesecookingchannel #hoiping #danseto

[@DCharles-fb5vk]

I love BBQ Pork or Char siu pork

[@ChineseCookingChannel]

Great to hear. Thanks for viewing my video.

[@davidhalldurham]

Thank you!! Excellent video!

[@ChineseCookingChannel]

You're very welcome. Much appreciated for your feedback. Thanks for checking out my video on Char Siu Chinese BBQ Pork. Wishing you all the best in your Chinese cooking adventures.

[@shipwreckbeck]

Sweet! Fellow Canadian!

[@ChineseCookingChannel]

Thanks for checking out my video. Greeting to you, Fellow Canadian.

[@daddymcpapi7520]

Another great one, chef! thank you sir!

[@ChineseCookingChannel]

My pleasure! Thanks for checking out my video on Char Siu Chinese BBQ Pork. Wishing you allthe best in your Chinese cooking adventures.

[@danielmartinez3210]

Maybe you can show how to make hot braised shrimp!

[@ChineseCookingChannel]

Thanks for the suggestion. I have done some shrimp/prawn recipes but I should do some more. Thanks for checking out my video.

[@deva7722]

Nice 👌 பிரமாதம்

[@ChineseCookingChannel]

Thank you.

[@True-North]

Wow! The plate you put the BBQ Pork on….until a few weeks ago when I found and bought a set of them at a thrift store, I had not seem them since the early 70s. Is there any reason you use beet powder instead of a standard food coloring?

[@ChineseCookingChannel]

The plate was from my dad's restaurant in the 1970's, so what you are saying is correct. Beet powder is a natural product but many people use food coloring, including my dad at his restaurants. Thanks for checking out my video on Char Siu Chinese BBQ Pork.

[@Doug.Jennings]

Dan, am I wrong or is your Iast name Japanese? I’m a fellow Vancouverite, won’t say where exactly, but it’s interesting seeing you go places that I’m quite familiar with.

[@ChineseCookingChannel]

Seto is a last name in Chinese, as well as in Japanese. You live in the Lower Mainland as well. Despite some things, it's a pretty good city to live in.

[@Doug.Jennings]

@@ChineseCookingChannel Yes I do and I agree, it is a good place to Iive. Thing with the problems we’ve been having lately, especially downtown areas, I have hope, because I think Vancouver is a great city, and Iike other great cities, such as London and New York, they went through an era where the core, the downtown had become heIIish, but they cleaned it up…I’m hopeful we’ll do the same.

[@Elena-zm4fc]

What can you replace maltose with?

[@ChineseCookingChannel]

You can use honey instead of maltose. Maltose gives the pork more shine and also better texture to hold the marinade. If I'm using honey, I usually don't put the honey into the marinade. I just add the honey during the basting of the pork in the final 15 minutes. Or if you put the honey in the marinade, I would cook the pork at a lower temperature, say 350 degrees F, because honey burns more easily at higher temperatures. The temperature should reach 165 degees F to be fully cooked. Thanks for checking out my video on char siu BBQ pork.

[@donali999]

Great 🙌🏻🙌🏻 Hello, I want to ask you a question... I am thinking of buying a black imusa Carbon Steel wok. Do you recommend it? the previous woks that I have had made of stainless steel and carbon steel ... they remain stained, it seems that they do not heal

[@ChineseCookingChannel]

The idea of seasoning a carbon steel wok is to gradually build the surface so it is entirely black. Even though it may be stained or blotchy for awhile, it will gradually become more even in color. As for buying a wok, you should consider buying a good wok that will last a lifetime, so that you will not need to buy another one. Mainly, the wok must be thick enough so that it will not warp over time. I am not familiar with Imusa carbon steel woks. Some say a wok should be at least 2mm thick, at least for the large 14 inch diameter wok. I have a Dexam brand wok, which is 2mm thick. For a smaller wok, less than 2mm might be o.k. My smaller 10 1/2 inch Dexam wok is 1.2mm thick. The Imusa carbon steel woks, sold in stores like Walmart, seem to be a little thin. From what I researched, the 10018 Imusa non coated carbon steel wok is less than 2mm, but the reviews on it seems pretty good. This Imusa wok is about twice the price of the Imusa wok at Walmart. I hope that helps. If you have anymore questions, let me know.

[@donali999]

@@ChineseCookingChannel You are very kind! I appreciate your answer very much! one of the 10 inch carbon steel woks I have, I bought it recently I have tried to cure it but it still does not turn black and it is a little stained, I still do not want to cook in there because I don't know if it still gives off dirt and spoils the meal…the other wok I have, it's carbon steel but it's kind of non-stick…it's a bit strange.. I tried to make a fried rice, the wok that heats the food, but doesn't fry it! I would like to send you a photo of the wok to see if it still needs to be cured🙏🏼 thank you so much

[@ChineseCookingChannel]

@@donali999 Not to worry. Your wok will look patchy, with uneven carbon buildup for awhile. I just bought a carbon steel fry pan recently. I cooked everything from steaks, hamburgers, Chinese stir fry, noodles, vegetables and more. My frying pan looks awful and it looks worse in week three than it did in week one. I scrubbed it out with salt every second day and stripped it down completely at least 3 times. I'll be posting some videos soon about this whole process I'm going through. If you do not want to eat what you're cooking, do the following for the next few weeks. Put a little oil in your wok and cook scraps, such as onions, celery, ginger, garlic and whatever you can find, but no acidic food such as tomatoes. Just stir fry everything until it's all burnt. Then throw it all out. Scrub out your wok with water and reseal the wok with a tablespoon or two of cooking oil. Every day, look for left over meat trimmings, bacon grease, hamburger grease or whatever you have handy. It's o.k. to mix meat and vegetable leftovers and fry it until it's all burt up. If the surface gets patches of carbon buildup, just add 5 to 6 tablespoons of salt and scrub it out. Check out some of the videos on this channel and my other channel on cleaning a wok. It's a bit of effort now but in the long term you will be able to get excellent results when you're cooking. Feel free to let me know how you're progressing.

[@lycheesack]

I seen a video where this shop sells 4 types of bbq pork, and describe one type being crispy, (maybe like back fat crispy?) Another type being lean for dieter, and the 3rd type being fatty-type and 4th type being 3-piece(fatty, lean, crispy). Do all types come from the pork shoulder?

[@ChineseCookingChannel]

What you're describing sounds like Schwartz's smoked meat sandwiches in Montreal. They use a beef brisket and they have the lean, medium and fatty cuts. Getting back to your question, you can use different cuts of pork for bbq pork. Jsst happens pork shoulder is a fairly inexpensive cut of meat and you can get fat and lean meat from it. Pork loin is all lean but you can still make a pretty good bbq pork with it. If you like your bbq pork more fatty all around, you can use pork belly. But pork belly with the skin makes a nice crackling. Than ks for checking out my video.

[@BlckJohnnyQuest]

What is that pan or cooking ware you use in the oven, is it necessary just to remove grease? Or normal glass oven pan is okay?

[@ChineseCookingChannel]

The rack came with my roasting pan and lid. The handles are really handy to lift the turkey or roast that I'm cooking. You can use a regular pan and use a bracket or whatever rack you have and put water on the bottom of the tray. In addition to adding moisture to the meat, the drippings don't end up burning on the bottom of the tray. This is method 1. A second method is to put the char siu bbq pork directly on the pan without the rack or water underneath. Anoven suitable glass tray would work for this recipe. I usually put a sheet of tin foil on the bottom when I cook it this way so the drippings don't dry into the bottom. Thanks for checking out my video.

[@BlckJohnnyQuest]

@@ChineseCookingChannel thank you for generous reply

[@nickknez8294]

Thanks for the recipe. Have you ever used furu, fermented red bean curd in your char siu? My Chinese grandmother in law swears by furu. Her char siu isn’t as red as the store bought but it taste hella good.

[@ChineseCookingChannel]

I have heard of people using the fermented red bean curd in char siu. I have used it in beef brisket stew but not in char siu. I think I probably would like it. Thanks for checking out my video.

[@John3-16KJV]

The true Gospel: Simply believe that Jesus Christ died for your sins, was buried and rose to life again on the third day. Put your faith in Jesus Christ that He has paid your sin debt & you are saved, sealed by the Holy Spirit and Heaven-bound. It's that simple folks. Get saved today 🙌 🙏 Please obtain a King James Bible and read it. The Gospel of John is a good place to start. Please avoid all modern per'versions' as they all add or take away from Scripture & reading them will have you confused & doubting your salvation (as is their purpose!) God bless you ✝️

[@ChineseCookingChannel]

Thanks for sharing your thoughts. Thanks for checking out my video on Chinese BBQ Pork.

[@John3-16KJV]

@@ChineseCookingChannel Made your recipe yesterday, it was delicious! 😋 thank you 😊

[@ChineseCookingChannel]

@@John3-16KJV You're very welcome. I'm glad you had great results.