How Chinese Chefs cook Char Siu (Oven roasted) Mum and Son professional chefs cook

PLEASE like and comment, it really helps us loads, thanks in advance you legends 😊

This is a Cantonese dish, therfore, its not quintessentially Chinese dish, as you say. It has migrated into China over the last 70 years. Until that advent, they only had crispy pork.



Like you guys, but dislike this recipe. Its simply not authentic and has ingredients not even used on mailand china and its territories. Prefer the authentic recipe and method, without colouring. Even your thumbnail looks terrible - there should only be caramlisation on the edges, and the sides should be moist.

Looks amazing. Would you add chilli powder to the marinade or fresh chillies as a garnish?

Hi Mom! Thanks guys very much for this.

THIS IS NOT HOW I MAKE CHARSUI PORK!!?..... but i will give it a go this way thankyou 😂

i thought this dish would have red yeast rice.

this is integration and great to watch

Try neckline next time ;)

Looks very tasty. I have some char siu in a jar that I got imported by a local oriental supermarket. The brand is Lee Kum Kee. I don't know if it is any good, but I find it a great way to cook pork chops, particularly spare rib chops. What do you think? You have a new subscriber btw, and I will try it with some belly slices.

thanks! this looks delicious. looking forward to trying out your recipe.

Looks AMAZING! I want to try this! (cooking or eating :P)

HA. No, real chinese cook rice on the stove, not a rice cooker.

Star Anise, Liquorice and Fennel. There's not much flavouring I don't like...but sadly that's three of them.....

Dude when you spoke i fell back. Right jack the lad. Proper job, son.
Whats in 13 spice two spoons and a bit of 5 spice

I wish I lived at your house i love chinese food I've tried to cook it myself but always over do it but love your videos

How did Chinese cook this when they cook it in a coal fire barbecue?

I made it 6 minutes in, can't handle these 2 attempting to do....something?

Most Chinese people have never seen this dish, it is specific to the Cantonese.

Sugar is pronounced "MUS" COV "ADO" 👍👍

You didn't mention how hot the oven should be unless I missed it ?

Just made this but I used tofu instead of pork. It came out quite aniseed-dominant even though I forgot the liquorice root. Maybe something in the pork offsets that flavour, and I needed to use less?

Thank you.

You dont say what temperature you have the oven

That legitimately looks soooooo good! I wanna eat that so bad. One of these days I'll maybe try making it myself!

The worst cooking tutorial video I have seen. They didn’t tell you how much what to put in .

I hear a British accent .. awesome cooking 👌

Made this the weekend my god it’s incredible

Char Siu and Capital Beef (Beijing Beef) are two of my fav foods on the PLANET. It's making me drool just watching.

This looks amazing!!! Where can we get the Chinese Liquorice?

As I sit here eating my cream crackers watching this, I'm cooking some rice off for tomorrow night. I could eat that right now.

Where can I buy the chopper ur mother sliced the meat with and what’s it’s proper name I have tried to search on line for it cheers 👍

clean your finger nails, otherwise looks good

Love the chemistry between you and your dear mum.
Great recipe thanks.

is, that also used in pork chow mein or a different cut in same maradnade

I missed the name of the first powder, is it cumin or coriander or something?

Your mouth looks like you had a bad weekend at a Diddy party

This marinade looks like it would be great with thick, vertical cuts of eggplant

The mid autumn festival was this week. It might be cool to see how to make the moon cakes

Thank you for your knowledge. Excellent video looks super delicious.

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I am so glad that I stumbled onto this video! Love your work and now I'm subscribed. God bless you both!!!

Looks the business and thank you🙏🏾

brown sugar

Look's gorgeous thank you x

Tom Jones sang it 😊

do u cling film this in the fridge? anyone know? at that step right now lol

This looks amazing. I would like to try this on a smoker.

I LOVE Char Siu pork but the single Chinese restaurant open near me does not make a good version of it. I started to shop around for your ingredient list but am finding that I would need to buy something close to 100 dollars worth of spices that have minimal other use in my house. Hypothetically I would happily stock my cabinet with authentic Chinese ingredients and use them all too soon, but with a picky family and me being the only one liking it, I simply can't justify that.

tl:dr is there a marinade blend you'd recommend.

the 13 spice is the one that gets you with this recipe.. not on amazon how about 14 spice? old bay seasoning?