The Ultimate Homemade Char Siu Recipe!

[@grahammcfadyenhill9555]

I finished watching the video three minutes ago and I am now putting the marinade together for the bit of pork I bought for my old recipe for char siu...talk about serendipitous good fortune!

[@jerrycallender9352]

Greetings from Tucson, Arizona USofA. I always enjoy watching 'School of Wok'.

[@gl1h2]

Merci chef! Thank you😊

[@Charismafire]

Interesting recipe. I have made this dish several ways but never with tomato paste. Looks worth a try. We have char siu every Christmas served with red hot candy apple sauce.

[@glossy_af7579]

Ooh, it's my mums 80th on the weekend. Gonna get the ingredients and cook her this - thank you!

[@keanglim5333]

Thank you so much for sharing this video ❤❤

[@RobertReid-kc9se]

That sounds and looks delicious

[@dazedconfused5019]

I love the char bits also.

[@priyadechant8938]

That looks sooo good! Will have to make it soon! 😋

[@EdgarRodriguez-uv4ul]

Delicious

[@JustSumGuy]

Your Hosin sauce looks so much richer and red compared to the brown stuff I have.

[@erikaml2944]

Looks soooo delicious 😋!

[@timadams8687]

Good day mate it looks absolutely awesome I can't wait to make it I hope it comes out as good as yours

[@TheDistur]

Looks amazing! Thanks for the video!

[@Trailtraveller]

Tomatopaste is a nice tip. Have to try it. Thanks!

[@serya-chan808]

Oh this looks incredible😭❤️ i'm actually salivating!!

[@mypaintingchannel]

I use red yeast rice. In the States it can be found at the pharmacy and/or super market in the dietary supplements section. Gives a beautiful red color and is harmless.

[@sonasona9280]

Yes here in The Netherlands i use it too, also in sausage we call fachong (lapcheong).

[@jordanbabcock9349]

Beet powder..

[@bradwong8743]

just made this tonight - it was fantastic, better then takeout!! Thanks

[@SchoolofWok]

Glad you liked it!!

[@mehere3013]

looks lush , needs to try it ,

[@craigbrown5359]

Most outstanding!!!

[@peterwalter3663]

Looks great my friend!

[@marsdiep1976]

This looks mouthwateringly delicious!

[@elizabethsamuel2219]

that tomato paste is a wonderful idea

[@christiantroy1974]

Wow this looks great!

[@lylealexson8680]

That looks delicious

[@motivationbydeannvilchez]

Awesome ❤

[@FVWhimsy2010]

Tomato paste is both red and "umami" delicious!

[@meintveldman4769]

Replacing foodcoloring and maltose is a very good idea. There are other options than tomato paste , but not all are easily available. If its just about the color, I would use red beets. I made the most vibrant easter eggs once, with only natural edible colors like red cabage, yellowroot, tea and beets.

[@mintysingularity]

Annatto seeds are used by spanish influenced countries, though the color is more orange-ish than deep red.

[@meintveldman4769]

​@@mintysingularityInteresting, I've seen 'annatto' in ingredient listings on products sold here.

[@mintysingularity]

@@meintveldman4769 it's very cheap so it is used as a food coloring in a lot of processed foods, like, Doritos.

[@alexandermiddlehurst6312]

Looks amazing! 😋

[@michelehayward660]

Can't wait to make this. YUM!

[@barbarareyes3005]

hi i love this easy pan dinner i would say and it would be great with pork tenderloin🙏🙏👏👏😋😋😋😋

[@md.raisuddin8832]

Good food

[@debbiecorsino1357]

sir ,,, can i use airfryer to cook this meat thank u for ur reply , work here in hongkong ❤

[@GrumpyOldGrandfather]

Doesn't seem it's 6 years since I first seen this 😅 ❤ on your channel.

[@S1L3NTG4M3R]

👍 thanks again!! :)

[@wendyschnapa7582]

I think using tomato paste is a great alternative to red bean paste/tofu since it is more accessible in U.S. supermarkets. I have everything in my pantry to make this recipe! Thank you!

[@kevinn1158]

I've tried to make a Char Sui for my wife's family and I asked around chinatown and one guy said to me the red comes from Red fermented bean curd. I found it and used it but it almost seemed like it was the original Char Sui because my wife's dad said oh, this is very earthy like I remember when I was a kid.

[@kelvin3103]

Yeah agreed, I don’t think tomato purée flavour belongs in char siu

[@kevinn1158]

@@kelvin3103 Who knows it might just give it a little sweetness. The hoisin sauce is pretty powerful. You should have seen me wondering through the Chinese grocery store looking for that Red bean curd. A nice smiley little old Chinese lady working there helped me. The jar had no English but she had the "trust me, I know what I'm talking about look". Not the "I'm tricking you look". 😂

[@kelvin3103]

@@kevinn1158 not sure about the acidity though

[@mintysingularity]

You are correctamundo!

[@mintysingularity]

@@kevinn1158 next time get some of the white fermented curd, especially the spicy one. They don't call it chinese cheese for nothing. Just on it's own, though diluted because it's super salty, mixed with a little liquid it makes a most excellent sauce for soba noodles. The chinese seem to like it just like it is with some congee.

[@dalewolver8739]

Could use crushed annatto seeds for red too, perhaps..

[@mintysingularity]

the chinese traditionally use red fermented tofu in the marinade that brings the natural red color from red yeast rice.

[@JJYoon-wj8yi]

If you use the Lee Kum Kee's cha siu sauce, what would you recommend to add more for a delicious cha siu pork?

[@kennyc587]

Honey and a bit more hoisin sauce. The LKK sauce is not sweet enough.

[@markellis6413]

No fermented red bean curd?

[@MrSmygolf]

I got to test this recipe on the smoker.

[@arminuffelmann2461]

Can this sauce also be used for spare ribs?

[@philippacrowe8499]

Apparently so tho' I haven't yet. Am marinating my first pork shoulder right now but will be trying ribs later to

[@TheSilvercue]

Can you use pork loin?

[@zombi3907]

no MSG?

[@kennardwing3192]

Love using tomato paste instead of food coloring!

[@gaddyfree1085]

Can I use lamb?

[@mattwernecke2342]

You can use annatto in lieu of food coloring or tomato paste.

[@zwordsman]

250 C Grill. Did you mean 250C oven, or was it specifically the broiler thingy?

[@Lil_Deville]

In the U.K your broiler is called a grill, so it was specifically the broiler thingy.

[@zwordsman]

Thought so! So the boilers also have a thermo controller? The ones I've had (electircal and natural gas) are just "ripping hot or off"@@Lil_Deville

[@Lil_Deville]

It depends on the oven. Mine is either furnace or nothing also :/@@zwordsman

[@zwordsman]

adjustabilty sounds pretty nifty honestly! @@Lil_Deville

[@xnyrage]

Yes. Found on high end ovens. My Wolf's have three temperature settings. No matter what you have, the broiler does the job. @@zwordsman

[@GiantHaystack]

I hope the knives you sell are better than the SOW Woks that get sold oh Amazon, forty quid; used/cared for as per instructions and the non-stick coating comes off withing 3 weeks.

[@carlosloo.rodriguez3100]

POR FAVOR EL INFORME EN CASTELLANO

[@lqr824]

Why use tomato sauce instead of 紅辣腐乳?

[@geekynewz]

But, does it taste like tomato??

[@pter7531]

Great recipe as always. What happened to the girls? I miss them.

[@GL-jo4bk]

Don't use tomato paste ever. Better off using red yeast powder if you can't find red fermented bean curd.

[@buddahnirvana]

Good Morden version .. but not how I remember it being done old school Hong Kong style .. 👍 I understand the need to adapt .. but too much modernising and old methods become extinct .. we should preserve old and celebrate the new

[@leekozmiccooper7265]

13 spice better than five spice…less cinamon more flavour..my only change…👍

[@MsPleed]

School of Wok, wok Wednesdays - doesn’t use a wok. Literally unwatchable

[@SchoolofWok]

Un-wok-tchable - Jeremy

[@jordanbabcock9349]

Don't like food coloring? Don't use it! Why add tomato paste? If you use different ingredients you change the flavor profile. Leaving out food coloring will change nothing but the look. Gonna taste the same to a blind person.

[@jamesm.5125]

I don't understand why you're mixing it on parchment in a pan instead of in a bowl and then pour into the pan? The parchment looks like you're finding it difficult to mix it on.

[@badsawww]

Right

[@adriancoleman1120]

The link goes to a beef dumplings recipe!!

[@SomeKidFromBritain]

Needs more pink food coloring

[@PotBanginEejit]

Love your cooking but the camerawork is by your nan

[@jl6634]

the red should come from the fermented tofu (and the corresponding liquid) and thee actual smoking process not tomato paste or food coloring

[@greenlanes5140]

You didn't talk about 'resting' the meat....

[@mintysingularity]

Why aren't you using the red fermented tofu, colored by red yeast rice? No artificial food coloring needed and proper traditional flavor

[@brianrollins3245]

Fair point but most homes more likely to have tomato paste on hand

[@mintysingularity]

@@brianrollins3245 Understood, but the intro says 0:13 it's a "Hong Kong style Char Siu" but it's not. Also 0:32 it speaks of traditionally prepared Char Siu of Hong Kong is only using dyes, which not only is not true but is also misleading because it doesn't speak of REAL traditional methods that do not use food dyes. Western folks don't know the difference so as an authority it says "there are no other choices" If it said "these are the choices, but you might not find this ingredient so we've taken a short cut." that would be something different. So it comes off as either ignorance or self-serving, just another clueless British food opinion that's neither teaching tradition nor real knowledge. Like Jamie Oliver using italian basil in a Thai Curry and calling it a traditional dish. Uncle Roger does not approve.

[@simplyme3306]

and i've also seen some recipes using red yeast powder for the colour

[@simplyme3306]

I would just skip the tomato if it is added just for the colour. In fact, the ones we make at home don't add red colouring. Like a Malaysia Kuala Lumpur version@@brianrollins3245

[@mintysingularity]

@@simplyme3306 the flavor and color of authentic char siu comes from the red fermented tofu, it's fantastic stuff.

[@richardl6188]

Great video! Love making Char Siu, but can never get it to that reddish color without food coloring. Does the tomato paste give the Char Siu too much of a tomatoey flavor?

[@GrumpyBugger.]

At least you have now learned not to add sugar before roasting lol. Unlike previous char Sui

[@kongyang7316]

L…..M…….A………O TOMATO!

[@AW-fb8hr]

New to this channel...why is he mixing it on the wax paper instead of a bowl? Seems tedious

[@songofyesterday]

Char Sui is sour? What? I thought it was supposed to not be mostly sweet, no sour. Red is probably the safest food coloring there is. I heard it came from a certain bug 😂. So people feel free to not use sour tomato paste.

[@cheemomugdoo799]

Your cleaver is more like a nakiri, not a santoku.

[@Centurion305]

He lost me at tomato paste 🤦🏻‍♂️ FERMENTED RED BEAN CURD! That's the traditional way and doesn't alter the taste like tomato paste will. Rather unauthentic recipe. I tried it out for fun and nope, that's definitely not like any char shu I used to eat in Hong Kong

[@alexboisvert8603]

am i missing something? like mixing shit in a bowl?

[@dyyddson]

that knifes dull mate

[@jordanbabcock9349]

You take too long to get to the point.

[@badsawww]

Meh but

[@muhacnt7988]

U look like kylie kwong both figuretivly and literally(U is male)

[@jimbrennan1181]

You lost me at tomato paste. 😞

[@ChurchladyHmm]

So use chemicals and get some food dye.

[@maxnovinger3113]

What is the problem with tomato paste im not familiar with this dish

[@pter7531]

Take red fermented tofu.

[@luked4043]

@@maxnovinger3113not traditional. The chef acknowledged this tho and offered a great alternative that might even improve the dish so idk why OP has their panties in a wad. Imma give it a go with tomato paste. I think it will be really good

[@evandavies4049]

Better than😂all those shit chemicals looks dilish going try this one uk

[@ahhhhhyeah]

Says he wants to replicate the restaurant recipes….then uses tomato paste (gross). Also says it’s spicy and there’s nothing spicy in it.

[@stormkhan4250]

There is white pepper in it for the spicy hint. It is not intended to be chilli hot/spicy.

[@martinarcher1503]

who the hell makes their marinade on a sheet of parchment paper?

[@MrSimonj1970]

Tomato?!! This looks terrible, sorry. Far too wet as well.

[@callumclark3358]

Shame, I was going great, then light soy, rice wine, five spice, sesame oil … got none of that stuff. Sausages it is …

[@TheViolentPlayer]

Why not just make the marinade in a hubcap? Such a Nonsensical method. I was waiting for the reasoning behind it, but never got one. Parchment paper would burn terribly at anything above 200c, which shows how heavily edited/faked this "recipe" is. Feel like I just watched a Marvel movie.

[@GD-th3gu]

My god, do you have something against a glass bowl and a whisk? Can’t watch you take forever to mix something that could be done in seconds 😂

[@thegolfcartshop]

downvote for not including superior freedom units 🇺🇸🖕🥓💵🦅🇺🇲😆

[@myyootube]

Easily the dumbest way I have ever seen a sauce mixed.

[@cottonj9]

This is the channel I always go to when I want to see how not to cook something…

[@truth.477]

Looks delicious definitely trying this! ❤

[@nez9751]

I’ve tried it before, it was very nice. I used a pork tenderloin and used a bought marinade from a Chinese wholesaler I use in Liverpool. But this recipe looks more refined and better