How To Make Char Siu Pork Loin! | Chinese Inspired BBQ Pork

[@EverydayBBQ]

Everything you cook always presents so perfectly. You did another awesome job here like usual. This is one that I really wish you had smell-o-vision lol. This looked absolutely outstanding! Cheers my brother! 🍻

[@BallisticBBQ]

Thank you brother!

[@HalloweenyNuna]

The precision is very nice, the pork fit so satisfying in the zipper bag and I'm super glad to see alternatives to the intense artificial red color. Looks good 👍 🎉

[@philiptetlow910]

Love the beer review! 'That beer will just sit there' had me in stitches with laughter

[@Forevertrue]

I like an honest evaluation of beer as well as everything else. If its not good say so and thanks for that. Great Cook Greg Thanks again.

[@BallisticBBQ]

Thanks for watching! STAY AWAY FROM THAT BEER! LOL!

[@THEREALSHOWBBQ]

Very nice cook bro. That pork looks absolutely amazing. Have a blessed week man!

[@BallisticBBQ]

Thank you Scott! You Too!

[@meatcranium4280]

Greg that is the first time I have seen someone not like the Beer that they are Drinking. Lol. That Pork looked amazing. You have Great camera angles and shots. Thanks for sharing 👍🏼💪🏼🇺🇸

[@BallisticBBQ]

LOL! I think that was a first for me!

[@chevelle70ful]

Great video greg. pork loin looked awesome,and the beer thing was funny..lol

[@leonard8510]

Whole pork loin, my favorite meat to work with and always looking for different recipes to try on it. Love Asian flavors, and this looks great!

[@revamcconnell470]

So awesome! I love Asian food also. Live Rural in the mountains so have to cook my own. So glad to see some recipes already tested. Thank you so much. Keep them coming!

[@foodpimpz9086]

I don't believe I've ever seen a pork loin look that good. Thanks again!

[@progers5019]

The Char Siu pork looks delicious. Another nicely done video with great info. Always love the Ballistic intros.

[@brockedwards5896]

I just saw a recipe on KZbin for a braided pork loin and it looked awesome. I bet that would work well with this recipe.

[@ScottGaltbbq]

Beautiful color on that loin! Looking good as always!

[@LindaAgers]

Thank you for finally doing recipes for the round Primo! Looks delicious

[@ericousleyjr9119]

Greg that looks simply amazing! Great cook my friend. That Primo rocks!

[@dwaynewladyka577]

I love this type of pork. You did a great job with this. Cheers Greg!

[@BallisticBBQ]

Thank you Dwayne!

[@dwaynewladyka577]

Ballistic BBQ You are very welcome! I'm hoping to see a copycat Fatburger recipe in the future.

[@psychosmurfer]

Looks great. The alternative to food colouring I went with was beet powder. Worked a treat, and like your rice powder, its not bad for you.

[@Screamingtilltheend]

Holy shit. Since going to a veggie diet this has been the first bit of meat that's tempted me. It looks utterly fantastic!

[@CentralTexasGrilling]

That looks amazing, another great job Greg!

[@BallisticBBQ]

Thank you James! Cheers brother!

[@SmokeyGoodness]

Walking around Causeway Bay in Hong Kong, you also get hit with the aroma of those spices wafting from every little Ma & Pa restaurant. Now I'm once again I'm thinking about that and missing it. Funny how a well produced video can conjure up old memories!

[@JusPiddlinBBQ]

That Primo is awesome Greg! Great cook, great techniques!

[@winniechilton1734]

That looks wonderful. You did great i'm Chinese that's how the Char Siu pork cook.

[@tonytoita]

Nice job smoke the pork loin. But that is not how you cook char siu .the spices not quite right. The meat need to be thinner to get the char Around the outside of the meat.

[@E-A-Z-Y]

Char Siu is my favourite. Amazing. I think I will actually make this recipe.

[@danimarino5653]

Nothing else to say but that looks fantastic!!!!!!

[@decor315]

Most excellent... can't wait to try this one!

[@DelmarvaBackyard]

Awesome job. I love quality Asian Cuisine as well and this looks like its something I'd love to try. I love the honesty on the beer..lol. I saw it in the store and I was tempted but I haven't had much luck with Ballast Point so I passed and now I'm glad I did. Thanks for sharing.

[@jmotorad884]

I gotta say you are a nut, thats a good thing keep it up great videos thanks for sharing all the recipes 👍👍👍👍👍👍👍

[@liamspivey5106]

I’ve got a secret for you, the next time you cook char sue pork throw in some star anice cloves . It will take it to the next level . Also try using pork neck it has more fat and makes it more juicy and works with the marinade for a more aromatic taste . I’ve been working as a chef in a Chinese restaurant for over ten years now so I’ve perfected cooking char sue pork . Love your videos, I learn a lot from them .

[@handcannon1388]

I've never found a pork neck to speak of; even when butchering hogs. I actually do prefer the flavor of the anterior end of the loin, where you begin to see several different muscles from cream or light tan to dark red in color. Yes, I know that pigs technically have a neck, but so does Danny DeVito ... supposedly.

[@LassesFoodAndBarbecue]

Beautiful result. I need to give this a go 😋

[@BallisticBBQ]

Good stuff Lasse!

[@lordlevi2749]

one of the best yet!

[@GrillingNetwork]

Man that looked extremely juicy!! Awesome job!! Can’t wait to see the next video!! 😋

[@TheMayhem15]

Loved that cook greg. Fantastic:)

[@Evobassfishmn]

Lmao😂 on the beer reaction. Awesome cook btw!

[@ChristysCookingLifestyle]

I'm definitely trying this recipe soon!! Beer doesn't pair well=I'll pass😂😂Thanks for sharing, looked absolutely delicious😃

[@BallisticBBQ]

LOL! Stay away from that beer! Cheers Christy!

[@albertchiong5893]

Wow!! delicious!!! you are the best!! I need to buy the smoker cooker.....

[@CravingCanada]

Love cooking pork loin and I will definitely be trying this recipe. Thanks Greg!

[@fearnonethis101]

That video was so satisfying xD I'm hungry now

[@GoddessAnjanee]

Tender smoked pork is my favorite ♡

[@alans7358]

How does this channel not have 2M subscribers!?

[@nigel8499]

If you swap the 'oyster sauce' with 2 tbsp of 'yellow bean sauce' AND 2 tbsp of 'hoisin sauce' there is no need to add a colouring. Yan-Kit's 'Classic Chinese cookbook'. Great video as always.

[@BBQCrasher]

Interesting spin on a pork loin. Thank you for sharing this it will be on the try list 10+

[@TWOGUNTWO]

You are the man! Can't wait to get a grill. Lol

[@BarlowBBQ]

Greg, that pork loin looked so beautiful. Wish your channel had Smell-O-Vision lol! Great recipe! 🔥🔥

[@BallisticBBQ]

Thank you Barlow!

[@dustydustydusty]

We all make the occasional woops on the beer choice. About 15 years ago I bought a jalapeno pepper beer. It was awful. So bad I took it outside and set the remaining 5 on the sidewalk. No I didn't finish the first one. Later I looked outside to see if anyone grabbed it, and sure enough someone did. The beer had moved about half a block. Now there were 4 left and a partially emptied bottle next to it. Just wanted to share. Great video!

[@PITMASTERX]

Nice one Greg... looks real juicy... I could eat that 🤘🔥🤛😁🤜🔥🤘

[@BallisticBBQ]

Thank you Roel! Cheers brother!

[@mdomayer]

Love cherry wood!! My dad smoked with it when I was growing up.

[@mts982]

thanks for reviewing the beer. the pork looked great.

[@TROYCOOKS]

Pork good, beer not so much! Got it brother!!! Thanks for sharing!!! LOL Honestly, I thought there would be more 'red' color in the meat? Maybe they really do use red food coloring to enhance the color? Cheers brother!!!

[@fr3atlast448]

That looks absolutely delicious!🌷🚍

[@321berber]

That knife is sharp!

[@TheFlatlander440]

Good vid Greg and I liked how the pork loin turned out. I could almost smell all the spices through my computer, lol. By the way, I tried some Ballast Point Ale the other day, I couldn't drink it because it was way too bitter for my palate. So, I now have a 5 pack of the Ballast Point collecting dust and it wasn't cheap at $17.00 a 6 pack.

[@BallisticBBQ]

I'm a fan of BP too... I was very disappointed and like you, I'm stuck with five bottles... Cheers William!

[@vincent6692]

Need smell a vision! looks great.

[@gor1l1a]

What temp did you bring it up to after the 250 degrees for the "roasting temp?" 350?

[@zeldaglitchgamer]

This video is great Greg, I will be trying this for sure. I bet you're very popular around the neighborhood for your cooking lol

[@jrod1995]

Wow that turned out awesome! Gonna try this next weekend. Where can I get one of those hats?

[@MushBeanz]

more power to you Greg. just a passing comment to show support!

[@etherdog]

Nice vid, as always. Have you considered annatto for the red colouring? It is from a fruit pulp and is pretty commonly used. Who was the Chinese cook you referenced as your source? I follow Mandy at "Souped Up Recipes" on youtube. She did this with the red yeast powder as well, and she is a very good presenter. UPDATE: I made this last night, but since it was raining I did it in my Breville toaster over (which has really good temp control). For smoke, I lit a lump of hardwood charcol (not a briquet) and put it in the oven at the start. The marinated loin cooked for an hour at 250F and reached an internal temp of ~117F, so I basted and cranked it to 425F for 20 minutes and the internal temp reached 145F, so I let it rest in the oven for an hour. Wow, juicy, flavorful and subtle smoke. Next time I'll try 2 lumps for more smoke. Great flavor (I make my own 5 spice with fresh whole spices and that makes a world of difference_. Thanks for the inspiration, Greg!

[@heathbarkley1973]

I Love hot and fast pork loin. Everyone is so amazed at how moist it is. Pulling it at that140-145 temp is key.

[@GrillingwithGrove]

Nice video i need to get out a do a Chinese style rib myself

[@Ralphie_Boy]

*Fantastic Greg!*

[@mred3608]

Greg, that was torture seeing the end product and yourself eating it. Absolutely fantastic job mate.

[@peppertime1]

pickle juice!!! hahahaha!!!respect greg.

[@joeyeddy7393]

Good gawd Greg Im drooling

[@bnguyen812]

How you get char sao from char siu

[@gammaghoul11]

I've trying Belgian beers lately. Have you heard of La Trappe? I recommend the Quadrupel!

[@oren5230]

Sure looked delicious.

[@BallisticBBQ]

Thank you!

[@shabblabbat]

Ohhhh, must make this. Thanks!

[@АлексейПлотников-ъ5й]

Nice video! 👍🍖🍗🥓

[@craig9170]

Hi Greg, That Pork Lion looked fantastic, that"ll be something I would like to try. Seems like you won"t be recommending that Beer anytime soon. lol. Thank you and I look forward to your next cook. Craig

[@Xelbiuj]

I love char siu, even the "fake" stuff. Usually make it with pork tenderloin.

[@LadyofQSylvieCurry]

I really enjoy watching your videos. Wonder if you are familiar with Versaille Cuban Restaurant in Culver City, Ca. They have the best chicken marinated in a garlic sauce. I haven't seen any copy cat recipes that come close. Have you ever attempted it?

[@geniuschen902074]

remarkable usage of that source of red color ;)

[@daniel1c]

Greg brother, use some concentrated best juice.. Not only the color is gorgeous but also also the sugars and flavors help

[@piaspermacultureedu9460]

Looks awesome - do you feel confident in comparing this new cooker to a tandoor oven? I'm wondering because living in a 'developing country' (but still 3rd world) where cost of electricity and 'gas' fueled heat is high, I need options and the traditional tandoor 'oven' (cooker) looks like my best option.

[@FireWaterCooking]

Looks excellent! I wonder if this would work via Sous Vide Que... :)

[@prestonbuffington954]

Greg, your Pork looked amazing. Do you think the WSM or PBC could get hot enough to finish this cook? Thanks for sharing.

[@stevelitteral]

Beautiful loin. I swear I can smell it here in Indiana LoL

[@RustyB5000]

What's the asian pork recipe where the meat comes out bright red? could you do one of those sometime? thanks!!

[@monicamedina6002]

Terrific 👍🏼👌🏻

[@Lesl1e1]

I know this will sound dumb but if you don’t have a grill can it be done in an oven?

[@MrMotovader]

BBQ PORK SIGN ME UP BUD.. AWESOME VIDS GREG GREAT STUFF.... CHEERS EH

[@ricksundberg5659]

lmao @ the beer pairing reaction

[@RhyandMarketingGroup]

Noticed you didn't mention anything about it coming out red. Seems like the powder you added didn't do anything in the way of color. Would you consider it an optional ingredient?

[@smsgem]

Looks great ! Definitely will try this one . Greg , I don’t believe I’ve ever seen a beer you didn’t like. Pickle juice ! Yuck !

[@mikecushman7116]

Look Great

[@marioh5172]

Good video.

[@Renatomonteiro]

Top em parabéns

[@waltermatthewberg]

Optional: substitute marinade with corn syrup and red food dye for that authentic Chinese restaurant flavor.

[@prevost8686]

If you’re eating Chinese a little red food coloring isn’t a big deal. Most Chinese here in the USA is 50% sugar and 50% sodium anyway. A little red dye #5 just marries the two together nicely . I started eating more & more Thai foods and rarely eat Chinese anymore. Still, you did a fine job on the video. Thanks.

[@xdjagger9255]

Hey you should really make a fried bologna sandwich please or a bologna burger!!

[@reoprod2012]

Personally, I prefer hoisin sauce AKA Chinese BBQ sauce instead of your coloring powder. It gives a great color, flavor and aroma. The rest of your ingredients are great.

[@markje163]

haha "It does not pair well" :D Love the Char Siu Pork tho!

[@wA12031QgglZzz]

Red food coloring is only “bad for you” in California

[@1chatn0ir]

You definitely need to make more sauce to dip the meat in as you eat it.

[@markmcmillan6254]

oyster sauce, really? What does that particular ingredient to for the recipe? Would It be OK without it?

[@shindukess]

You're missing a few ingredients. Onion powder, garlic powder, ginger powder, brown sugar, white sugar, Hoisin sauce. The Hoisin sauce is the key to good marinade. The best brand is Lee Kum Kee. Also the preferred cut of meat is pork butt or pork belly. Cut them into strips so the fat runs throughout the length. Fattier section on top so it drips down. The fat caramelizes with the sugary marinade and the blackened bits are the best part. The leaner pieces won't be as tasty.

[@MostlyCloudy]

Add it to Ramen!

[@thomashom7514]

Ain’t called cha sow! It’s cha see…you.

[@ramencurry6672]

No. His version is called cha sow.

[@NoHippieBBQCooking]

Thats some good looking pork. I really like that flavor profile. That beer does not sound good

[@chichip9959]

А как выиграть такой гриль? очень хочу))))