Simple Homemade Chinese BBQ Pork Recipe（Char Siu) | Chinese Recipe

How to make Simple Homemade Chinese BBQ Pork (Char Siu) at home?
ALi Cooking only tells you how to make honey Char Siu, but also tells you what kind of meat to use for honey sauce. At the same time, I also tried to correct some misunderstandings of honey sauce. In the honey sauce, there is actually no honey. It is just the customary homophone to replace the method of making the honey sauce. Honeydew Charcoal uses honey juice to enhance the shine of the product, and to enhance the aroma of the honey-salted pork with turkey, creating a caramel flavor that makes you want to stop.
In addition to providing easy ways to make honey-Char Siu roast at home, ALi Cooking also offers two commercial honey-boiled pork roast recipes, hoping to help you better make your favorite honey-Char Siu.
Any questions, leave a message in the comments section.
Thank you for watching, if you like, don't forget to subscribe to my channel! Like it is the motivation of my creation!

[@awah1668]

I like char siu but have never made it look as good this. They were either too much water or they were over-cooked! Wonder if the the oven needs to set at 250C? How long is the cooking time for the meat before applying the maltose sauce? How long do I need to wait to apply the the maltose sauce for the 2 times? Also, I saw that you have 2 different recipe displayed at the end. Wonder if you could provide the recipes and the cooking instructions in English in the description section so I can refer to it without replaying the video over and over repeatedly? Thank you!

[@AleeCooking]

谢谢你的赞美与支持！谢谢！ 但是，阿李的英文不太好，只能先写中文。然后，用Google翻译出结果，并附在文后。 Thank you for your praise and support! Thank you! However, ALi English is not good, so he can only write Chinese first. Then, use Google translate the result and attach it to the text. 希望有热心网友能帮助修订，谢谢！ Hope that enthusiastic netizens can help revise, thank you! 以下是影片中的配方： ===主料=== 猪颈肉 350克 ===腌料=== 叉烧酱 30克 生抽 10克 鱼露 5克 清水 10克 ===糖胶=== 水 10克 砂糖 5克 麦芽糖 30克 说明：“猪颈肉”肉质肥美、口感绵软、爽而不腻，一头猪，就两块猪颈肉。其他部位，如五花腩做出来的叫“上叉”，外脊肉、里脊肉、后腿肉等瘦肉做出来的叫“脢叉”。 步骤： 1、先将“猪颈肉”清洗干净，并且，用厨房纸吸干水分，这样能更好的入味。 2、调配酱汁：视频最后的提供给商业使用的两款配方，仅供参考。所有材料拌匀即可。 3、腌制：把猪颈肉与酱料充分拌匀，放冰箱冷藏过夜最好。最少也要常温腌制2个小时。 4、回温：提前1-2小时从冰箱取出，等待恢复到室温。 5、预热烤箱到230℃或250℃ 6、烤制：一般的，进炉烤20分钟翻面再烤10分钟就可以上糖胶了。具体还要看肉块的厚薄大小和烤箱的情况了。 7、糖胶是“蜜汁叉烧”色泽和光泽的法宝。是用麦芽糖炼制的，不是蜜糖，蜜糖太甜而且容易泻身。你会问，不是蜜汁叉烧吗？怎么会不用蜜糖用麦芽糖？这是个误会，“蜜”跟“麦”在粤语里发音非常相近，商家为更容易为人接受，取蜜字而弃麦字，也情理当中。而主要原因是麦芽糖甜度相对蜜糖要低，吃了不会有腻感。糖胶由砂糖、麦芽糖、水3种材料经慢火炼制而成，炼制过程中要不停的顺一个方向搅拌，使麦芽糖产生筋性。 8、初烤完成后就要出炉，均匀涂上糖胶之后，再回炉正反面各烤制3-5分钟，以便糖胶更好的渗入，牢牢的抓住叉烧表面。同时，产生令人神往的焦香味。糖与肉结合，被烤焦了的香气是最吸引人的。焦黑的部分俗话叫“火鸡”，是检验一块叉烧是否烧到味的标志。 9、切片之前，可以先把比较严重的“火鸡”用剪刀去除。你可以一边切，一边品评这人间美味，感叹这一百多年前，怎么就有这么聪明的人发明出这么美妙的食物呢！ 10、有人会喜欢在吃的时候，淋个酱，撒点芝麻，也是颇有趣味的。这个淋酱可以将用剩下的糖胶加点开水调稀一点，淋上；也可以将腌肉隔出来的酱加热，收汁，淋上。前者亮泽更好，后者滋味更浓，或者，二合为一也是可取的，自己做，随心而行。 The following is the recipe in the movie: ===Main material=== Char siu sauce 350g === Marinade === Barbecue sauce 30g Thin soy sauce 10g Fish Sauce 5g Clear water 10g === Sugar gum === Water 10 g Sugar 5g Maltose 30g Description: "Pork neck meat" is fat and soft, soft and refreshing but not greasy. For a pig, there are two pieces of pork neck meat. The other parts, such as pork belly, are called "ShangCha", and the lean meat such as sirloin, tenderloin, and hind leg meat is called "MeiCha". step: 1. First clean the "pig neck meat", and use kitchen paper to absorb moisture, so that it can taste better. 2. Mixing sauce: The two recipes provided for commercial use at the end of the video are for reference only. Mix all the ingredients. 3. Pickled: Mix the pork neck meat with the sauce, and store in the refrigerator overnight. It should be marinated at room temperature for at least 2 hours. 4. Return to temperature: Take it out of the refrigerator 1-2 hours in advance and wait for it to return to room temperature. 5. Preheat the oven to 230℃ or 250℃ 6. Roasting: In general, put in the oven and bake for 20 minutes, then turn it over and roast for 10 minutes. It depends on the thickness of the meat and the condition of the oven. 7. Sugar gum is a magic weapon for the color and luster of "honey barbecued pork". It's made from maltose, not honey. Honey is too sweet and it can easily cause diarrhoea. You ask, isn't it honey char siu? Why not use maltose without honey? This is a misunderstanding. The words "honey" and "mai" are very similar in Cantonese. It is reasonable for businesses to abandon the word Mai for the honey to make it easier for people to accept. The main reason is that the sweetness of maltose is lower than that of honey, and it will not feel greasy after eating. Sugar gum is made from three materials, sugar, maltose, and water, which are slowly fired. During the refining process, it must be continuously stirred in one direction to make the maltose gluten. 8. After the initial roasting is completed, it will come out of the oven, after evenly coated with sugar gum, and then return to the front and back of the oven to bake for 3-5 minutes, in order to better penetrate the sugar gum, firmly grasp the barbecued surface. At the same time, it produces a fascinating scent. The combination of sugar and meat, the aroma of the charred is the most attractive. The scorched part of the common saying is "turkey", which is a sign to check whether a piece of barbecued pork is burning to taste. 9. Before slicing, you can remove the more serious "turkey" with scissors. You can cut and taste the deliciousness of this world.Lamented that over a hundred years ago, how could such a smart person invent such a wonderful food? 10. Some people will like to pour a sauce and sprinkle some sesame seeds when eating, which is quite interesting. This dipping sauce can be thinned with the remaining sugar gum and adding a little boiling water, and drizzled; it can also be used to heat the sauce separated by the cured meat, collect the juice, and drizzle. The former is brighter and the latter is more intense, or two-in-one is also desirable. Do it yourself and do what you want.

[@awah1668]

@@AleeCooking Thank you so much for taking the time and effort to put the instructions in Chinese and English. Google translate is a little funny but I can follow the English instructions without any problem. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

[@AleeCooking]

@@awah1668 Thanks♪(･ω･)ﾉ

[@ARMADLMON]

阿李師傅功夫真的很好 我本身是學港式點心的 看你運用家用廚房設備作出這些經典料理 真的一個字 服! 實現我學料理想在家做來吃的最初想法

[@AleeCooking]

科班出身哦！我只是一点经验分享而已，谢谢 😊

[@琪琪琪琪-k3z]

阿李不但料理做的好，聲音還帶有磁性非常有魅力，謝謝你分享的每一道料理

[@ctwang2403]

今天按照師傅所講的醃料配比與烤箱程序做了一次,順利烤出帶火雞的叉燒, 全家吃了後都讚不絕口。

[@AleeCooking]

O(∩_∩)O哈哈~ 能得到家人的肯定，那是最开心的事儿

[@furbabies9547]

无意中看到了你的视频，说得太好了，而且会讲解很多关键步骤！超喜欢~~

[@karacakesgrace8842]

多謝师父的分享, 祝你身體健康

[@suguochen5792]

阿李的讲解非常棒

[@AleeCooking]

谢谢^_^

[@I.4.5.O]

李哥，威武！ 簡單直接，不廢話👍👏

[@AleeCooking]

谢谢支持！🙏🏻🙏🏻

[@丽娟叶-f4k]

淳朴率真 不失幽默 不卑不亢 果断订阅

[@Book-xc7mg]

很喜歡你的視頻

[@liand3980]

谢谢阿李 活色生香 絮絮叨叨

[@freechina-8964]

👍👍讚

[@liand3980]

好激冻！第一次就成功；好吃到感觉已在广州😆

[@maggiemei5037]

跟做成功！谢谢阿李师傅的分享。

[@AleeCooking]

恭喜恭喜🎉🎉

[@pingsu2883]

老师，试做了叉烧，干炒牛河都非常成功，感谢。虽然订阅人不多，非常容易上手，希望更多的朋友能够看到视频，希望老师经常更新，让大家学习更多美食。💕💞💟💗💖💓

[@AleeCooking]

谢谢支持，能看到网友能跟着做是对阿李最大的支持，(#^.^#)

[@christyyeung9292]

李老師最後一句話太好笑了，直接笑出豬聲😂😂😂

[@AleeCooking]

😁😁😁

[@samsungsangthai7817]

คลายๆกมูหวาน

[@KC-nu7rx]

有机會下次請教脆皮燒腩仔🙏

[@AleeCooking]

嗯嗯，会有的😀

[@annavo4625]

Thank you very much for the excellent recipe and the perfect reply in English. May you translate the two ingredient lists into English ? Thank you again and looking forward to having them

[@AleeCooking]

rather little time

[@yoyolin9919]

哇。完全比餐廳專業師傅做的更美味

[@AleeCooking]

过誉了，家常做法而已

[@yoyolin9919]

@@AleeCooking 在國外工作后回家頂多弄泡麵吃。但偶而跟朋友去港式餐廳。特喜歡蘿蔔糕跟一種海鮮沙律（裡面包著甜甜蝦跟沙拉。沾著peanut butter 甜醬油。忘了名）可否有空教大家好嗎？謝謝唷

[@erikag3501]

哈哈哈哈马蹄厨房打了个喷嚏

[@hsiauphilip5155]

肉的重量多少？

[@朱蕴涛]

老师,连做几次,都非常成功,谢谢！我的烤箱可以调到300度,会不会太高了？我还是用的250度。

[@AleeCooking]

温度高好啊，在能烤熟的前提下，越快出火鸡越好，这样能保留更多的肉汁！

[@朱蕴涛]

@@AleeCooking 谢谢阿李,下次我试试。因为担心烤太焦。

[@npkps3823]

很喜歡您的視頻和您的幽默感。 請問烤箱450度會不會太高了？

[@choiganfong5084]

不懂就问🤔南乳酱和玫瑰露酒不是叉烧肉的必需调料吗？

[@AleeCooking]

分开调制腌料的时候，是的，但现在有“叉烧酱”这就大大方便了腌制，更适合家庭，早期的叉烧是用汾酒的，可以松散肉质，可现在的猪肉本身肉质就松散，不放也罢

[@guekkhiamtay5432]

老师，请问如何烤鬆软的义烧 。谢谢

[@AleeCooking]

松软的叉烧，是煮出来的，O(∩_∩)O哈哈~

[@guekkhiamtay5432]

请您教我怎么做，家有小孩很喜欢吃。

[@AleeCooking]

@@guekkhiamtay5432 差不多的，腌好之后，放锅里煮熟了，收一下汁就好了。不要腌太久了，30分钟到1个小时。选瘦一点的五花肉，或者，肥一点的梅头肉

[@guekkhiamtay5432]

@@AleeCooking 谢谢老师。

[@wonderlandzhao1514]

有你真好！

[@松-p6p]

看完配方後，還是買叉燒醬😢

[@AleeCooking]

O(∩_∩)O哈哈~

[@kennethyan3880]

説透蜜汁叉烧的廣州師傅

[@michelelo218]

请问是不是用上下火?

[@AleeCooking]

是的

[@I.4.5.O]

風趣幽默🤗👏👍😎

[@lawlaw9095]

李師傅 下次用廣東話做一集呢😅😅😅😅😅

[@AleeCooking]

好啊，试试啊

[@李大小姐-z4j]

他口音不是广东人 叉烧没必要放鱼露

[@linfoote512]

@@李大小姐-z4j 他绝对不是广东人

[@pixiushi290]

请问师傅是否可以分享芝麻酱制作制配方吗？在我这里根本买不到芝麻酱，要邮寄非常贵。

[@AleeCooking]

芝麻酱的制作很简单，就是把芝麻洗干净，晾干后，用炒或者烘出香味，放入料理机或破壁机中搅打成泥就行了😀

[@fyn12345]

谢谢分享。

[@AleeCooking]

谢谢支持\(^o^)/~

[@fyn12345]

@@AleeCooking 非常正!

[@adatang7144]

thx

[@pingsu2883]

请多更新😆

[@AleeCooking]

争取争取，😃

[@zliu1995]

严格地说这不是真正的叉烧。真正的是卦炉，有烟熏味的。试试看用BBQ炉子来做。味道比烤箱好N倍。：）

[@李福胜-o9v]

呵呵！大师傅！可以做D粤语吗

[@AleeCooking]

会的会的

[@周杰-f5e]

广东人表示喜欢吃麦汁烧味

[@samsungsangthai7817]

จะติดตาม

[@AleeCooking]

^_^

[@nguyetpham7695]

👏👏👏🤩🤩🤩

[@marklu2749]

正点

[@soontan1797]

看起来很简单啊

[@果汁炒饭]

果然系广州人！

[@松-p6p]

樸實無華真功夫

[@跟千千同天生]

塗太麻煩了，直接整塊拿去沾完在去烤

[@AleeCooking]

嗯嗯 \(^o^)/

[@大军-h8d]

已经吃不起了

[@luwu5797]

餘額嗷嗷嗷嗷嗷ㄡㄡㄡㄡ

[@269810039]

一个无没灵魂的叉烧

[@AleeCooking]

灵魂被屠了，O(∩_∩)O哈哈~

[@琪琪琪琪-k3z]

阿李不但料理做的好，聲音還帶有磁性非常有魅力，謝謝你分享的每一道料理