Easy Chashu Pork Recipe (No rolling required!)
Sweet, salty and succulent Chashu Pork belly is an essential ramen ingredient (and so many other dishes!) that's so easy to make at home with my simplified recipe. No rolling required and just 10 minutes of prep.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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INGREDIENTS
►½ cup water
►½ cup soy sauce
►½ cup mirin
►2 tablespoons granulated sugar
►2 teaspoons vegetable oil such as avocado oil or other high heat, neutral flavored oil
►1 pound pork belly skin-on or skinless (see recipe note #1)
►2 large garlic cloves crushed and peeled
►3 green onions cut lengthwise into 2-inch pieces
►2 inches fresh ginger root thinly sliced (peeled if desired)
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Chashu Pork recipe / Japanese cha siu / チャーシュー
Chashu (Cha siu) recipe
????FULL RECIPE:
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(Recommended videos????)
[Ramen egg]
[Oyakodon]
[Fried rice]
[How to store used Kombu]
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???? FAQ about the ingredients:
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)
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[Other FAQ]
Q: What is the cooking liquid?
A: The liquid you cooked the pork
Q:What is your frying pan?
A: The brand is Pro cooker
Please search Pro cooker pan
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(Chapter)
0:00 Roll chashu
2:00 Slow cooking
3:54 Caramelize the pork
5:10 Making the sauce
6:44 Ramen egg
7:50 Next day
9:05 Finishing touch
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[Ingredients] (4-5serves)
-Pork belly (Skin-on) 1kg
-Onion 1 each
-Green shallot 1 stalk
-Garlic 15g
-Ginger 15g
-Kombu (Dried kelp) 10g
-Water 1500ml
-Sake 3tbsp (45ml)
-Mirin 2tbsp (30ml)
-Egg some
[For the sauce]
-The cooking liquid 400ml
-Soy sauce 200ml
-Sugar 4tbsp (60ml)
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Ingredients (OUNCE version):
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#chashu
#chasiu
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Make this from scratch— it tastes better than the store bought powder | Char siu chinese BBQ pork
CHINESE BBQ PORK⤵️
Recipe:
@madewithlau
— some adjustments
Serves: 5-6
2.5-3 lb pork shoulder/ pork butt/ pork belly
MARINADE
4 TBSP brown sugar
1 TBSP garlic salt
1 tsp five spice
2 TBSP oyster sauce
2 TBSP soy sauce
1 TBSP hoisin sauce
2 TBSP red wine
1 TBSP shaoxing wine
2 TBSP honey
2 tsp water
1/4 tsp red food coloring (optional)
HONEY MIXTURE
4 TBSP honey + 4 tsp water
1. My pork belly is about 1.5 - 2 inches thick and I have 2 slabs of this. Poke a bunch of holes all over your pork, front and back
2. Combine all of your ingredients listed under MARINADE. Mix well and then pour this all over your pork. (My pork is placed in a ziplock bag). Marinate over night.
3. Once it’s he next day and you are ready to cook, bring your pork down to room temp by letting it sit out for 30-60 minutes.
4. Now that your pork is at room temp, place onto a roasting rack and fill the bottom of your roasting rack up with water. Brush HONEY MIXTURE all over your pork and bake at 425F for 50 minutes, broil for 10 minutes (middle rack)
The breakdown of how to cook your pork:
- bake 425F for 15 minutes
- Brush HONEY MIXTURE all over, flip
- Bake again at 425F for 15 minutes
- Brush HONEY MIXTURE all over, flip
- Bake again at 425F for 10 minutes.
- Brush HONEY MIXTURE all over, flip
- Broil (on low) for 10 mins
- Total: 40 mins bake, 10 mins broil
6. Remove from heat, allow to cool and then thinly slice. I served mine with rice as one meal and then egg noodle soup as another meal.
Simple Homemade Chinese BBQ Pork (Char Siu)
Making Chinese BBQ pork at home is a pretty simple and easy process. Just gotta marinate and roast some porks shoulder and you've got it! Hope you guys enjoy this one!!
Recipe:
Dark Soy Sauce:
Red Fermented bean curd:
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???? Char Siu (叉燒) - My dad's recipe for Chinese BBQ Pork!
Watch Daddy Lau teach us how to make char siu! Also known as Chinese BBQ Pork, this is a classic Cantonese dish that's extremely popular. If you’re new to char siu, it’s an extremely juicy, sweet, and savory pork dish, and it’s a popular entree on its own - and a pleasant addition to many different types of noodles, rice dishes, and pastries like cha siu bao.
Recipe:
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Equipment:
a baking pan + baking rack -
tongs -
aluminum foil -
basting brush -
thermometer -
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⏲ CHAPTERS ⏲
00:00 - Intro
01:16 - Background on Char Siu
01:45 - Best cuts of meat for char siu?
02:37 - Poke meat before marinating
03:43 - Dad’s special ingredients
04:35 - On five spice powder
05:20 - How to get the red color?
06:30 - Marinate pork
08:05 - Prepare char siu for cooking in oven
08:40 - Overview of oven timing & lathering
09:20 - How does this differ from how restaurants do it?
10:18 - How to make sure it stays moist?
10:56 - How restaurants get away with charging more?
11:54 - Lather with honey, plate, cut
13:39 - Why is pork important for Chinese New Year?
14:19 - Why we feast for Chinese New Year?
15:31 - Passing traditions down to our kids
16:26 - Happy Lunar New Year!
#charsiu #charsiurecipe #bbqpork #chinesefood #cookingathome #chinesechef
???? MY DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon:
- Kikkoman Soy Sauce -
- Koon Chun Hoisin Sauce -
- Kikkoman Oyster Sauce -
- Shaoxing Cooking Wine -
- Five Spice Powder -
- Red Fermented Bean Curd -
Options for Vegetarian Oyster Sauce:
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Subtitles by Arlene Chiu
The Best Sous Vide Chinese BBQ Pork Ever (Char Siu)
Chinese BBQ Pork (aka Char Siu) on rice is one of our favourite dishes to eat - Kevin would go as far as saying that it’s his Chinese comfort food. For me, “God of Cookery” was one of my favourite movies - it’s only fitting that BBQ Pork is our first video. When our cravings came calling, we used to have to go out to get it, but now we found the easiest way to make the tastiest Char Siu right at home. Not only is it easy, it has the perfect melt-in-your-mouth texture every time without any guesswork.
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Ingredients
1 lbs of Pork Shoulder
2 cloves of garlic
Marinade
2 pieces of Chinese Fermented Red Bean Curd
1 Tablespoon of Maltose
1 tablespoon of Shaoxing wine
1 tablespoon of Soy Sauce
1 tablespoon of Oyster Sauce
1 Tablespoon of Dark Soy Sauce
1 teaspoon of Five Spice Powder
¼ teaspoon of White Pepper
1 tablespoon of Sugar
Finishing Glaze
1 tablespoon of Maltose
1 tablespoon of Honey
1 tablespoons of Water
Instructions:
Mix together marinade ingredients
Cut pork into long strips about 2-3 inches x 1-2inches
Trim pork to your preference - I enjoy mine with a bit of fat … Don’t judge me
Pour marinade into a bag or dish; Reserve some for glazing during finishing.
Place pork strips into the bag or dish
Marinade for 12-24 hours
Set your sous vide to 140 degrees Fahrenheit. You can also set a temperature that you prefer between 140 and 165F
Remove pork strips from the bags
Since we will be sous viding for a long period seal them in vacuum bags
Place the sealed bags into the water bath for 8 hours
Preheat the oven to as hot as it will go.
Place pork on wire rack on a baking sheet and brush with leftover marinade.
Add a bit of water to the baking sheet to avoid smoking
Brush on a second layer of the marinade after 5 mins.
Finally, brush the mixture of maltose, honey, and water.
Pop back into the oven until nicely charred.
Alternatively, you can make use of a blow torch if you have one.
Finish by adding another layer of glaze on top.
Slice and enjoy with a fried egg, and boiled yu choi.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#charsiu #sousvide #chinesefood