😋 Char Siu (叉燒) – My dad's recipe for Chinese BBQ Pork!
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Enjoy your detailed explanation of your recipes. Keep up your great work .
My respects to your family, keeping their culture alive and teaching the other generations is very important. As a Spanish I do the same thing with my family.
I found that I actually understand some cantonese! 😆 I am Vietnamese
Thank you for this video. What a lovely family. I followed your dad's recipe but opted for organic beetroot powder which gave a lovely authentic colour to the pork.
the recipe is so good that i think i recreated it in the way so much better than any available option in London! Thanks! but it is tricky to find fat enough meat in supermarkets here
Just discovered your channel and your Dad is fantastic! Tell him thanks for sharing his vast culinary skills with the world. Can't wait to make the Char Sui! Your family is beautiful! ❤ from NY!
五香粉应该就是五种香料的意思，因为还有十三香。
authentic Chinese food takes a long time. unlike the fake ones we have in America.
Thank you both for this fantastic video, and your channel is an absolute goldmine (love your dad's teaching style and character), subbed. I can't wait to try out this and your other recipes.
This video really hit a nerve. I am also part Chinese, my Chinese mother was an immigrant. I also want to share the Chinese traditions over to my unborn child, but sadly she passed away a few years ago. Looking at the family time footage i get sad, because she won't be there anymore when I have a kid. 🙁 I still hope that I can bring her traditions and way of life to my children some day..! But it's tough losing your mother, I think about her every day.
分撕绿
Did you film this in my kitchen?! Because it looks EXACTLY the same! Same layout, fridge, stove, everything! What the hell?! LMAO!!
Beet powder
Where's the laoganma? The bing qi ling? come on
I love Char Siu, In my part of the world ,Frank Chins restaurant in Roseburg made the best I have ever had. But this Joe Biden thing has really got me thinking about Char Siu. If I were a moron I would have voted for Joe. Many Morons did. However , the election was stolen by fraud , and not won by any legitimate means. that does not mean that the Char Siu is not good.
I love your dad's fanfare music!!! lol
how good is his parent's Mandarin chinese i m curious 🙂
seriously i didnt know char siu means "char ju lai siu" of the pork!!! just learnt what's the reason why it called this… btw, just had char siu for lunch today lol
Does chicken or duck char siu exist ?
I'll use that recipe on a rack of ribs and then grill them. They should turn out like the Chinese re4staurants used to make them. I couldn't get enough of them with house fried rice. So so, good.
thanks to your dad's recipes. We now can have home cook meals. (From SG)
I love your dad!!!! He's a wonderful man.
Like how cute and sweet is your dad. I grew up with an array of backgrounds. He reminds me of when I was little at my friends houses. My friends parents were always hilarious & sweet as could be. I was so blessed to have so many experiences with them.
I'm making this now. First timer. The fat is burning. With pork shoulder. I will cry if I ruin this
Is the Shaoxing Wine necessary?
Your dad is so cute! The little song he sang 12:00 when he pulls the pork out of the oven is my favorite (well the entire presentation from your dad is tops). Your questions are very insightful as well as all his gems of knowledge. Thanks for sharing his wisdom & expertise.
Can we learn how to make siu yuhk next? It looked sooooo good!
https://youtu.be/iAIsZuVKTMY
This is the one that we would get at Chinese markets in Vancouver.
Is it possible to buy prepared hoisin sauce and fermented tofu with no msg or food coloring? If so, where, how?
I speak cantonese at home and it's trippy hearing other cantonese people talk using imperial units when I'm used to metric.
老爸好像晚年甄子丹
thank you Daddy Lau for sharing the recipe with all the tips and tricks! My family loves it so much, I can feel so much joy sparks from the meal. Thank you all for saving the heritage to pass on to the next generations.
Char Siu or Cantonese Chinese BBQ pork. Thai and Vietnamese version uses fat which I don’t like. A lot of the restaurants like to use fat instead of meat.
Awesome video and great family story.
Thanks for sharing
Made about 3 kg of this a few weeks ago. Ate the first few pieces over a few days & froze the rest. Then over the next few weeks took one piece out every few days. It's all gone now! I'm orig. from Vancouver & we have a large number of excellent authentic Chinese BBQ outlets there. This recipe is as good as the best available in Vancouver. Thank you so much for this easy to follow recipe.
Love listening to Mr. Lau's Cantonese! Thank you for documenting Chinese Tradition! With Mrs. Lau. These traditions and many dialects, including Cantonese, still practice among overseas Chinese in HK, Taiwan, Malaysia and N. America but have been disappearing amd becoming less popular in the mainland under the government.
Omg i love his drumb roll at the end before he takes it out! God bless him!!
Thank you for the recipe! It’s hard to find great Chinese food in Dallas area. Homemade is the best! 多謝劉師傅無私分享！
你好,幫問一下劉師傅如果是麥芽糖跟黑糖比較哪個燒出來味道比較好,感謝
I'm from HK and living in America right now – love seeing videos like this!
Hello, I saw your dad 义燒 recipes. I love it, but I want to learn how to make 义燒醬 too. If you can send me a recipe for how to make Cha Siu source. I would a precious for your help. Thank you so much. Stay safe and healthy.
made me hungry
Yum! Thanks fir sharing!
Do this in a Weber charcoal kettle and it will taste even better. Add a small chunk of hickory to the charcoal and will enhance the flavor many more times. There are ready made marinade to save the preparation steps.
Can I make this one with chicken instead of pork?
Thank you so much for this recipe! My step dad used to make this when I was still at home and he has been gone for nearly 25 years and I have not had it since.
Char sicovid. Jk
I think the red fermented bean curd is absolutely essential, its not just the color, but the aroma and flavor it imparts to the char siu. Without it, the char siu taste just not quite right. You don't even have to roast char siu properly, but you need that red bean curd to give it that depth.