Hellow guys, Welcome to my website, and you are watching CHAR SIU RECIPE - MELT IN YOUR MOUTH CHINESE BBQ PORK. and this vIdeo is uploaded by Souped Up Recipes at 2017-02-21T05:55:18-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | CHAR SIU RECIPE - MELT IN YOUR MOUTH CHINESE BBQ PORK |
| Video Uploader | Video From Souped Up Recipes |
| Upload Date | This Video Uploaded At 21-02-2017 13:55:18 |
| Video Discription | 🔪PURCHASE A KNIFE SET - https://geni.us/3-pc-damascus-knife 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes Char siu, also known as Chinese bbq pork, is one of the most famous and delicious Chinese recipes. Watch the entire video to learn how to cook char siu pork. 🥢 PRINTABLE RECIPE - check back later INGREDIENTS For the Char Siu Sauce: 4 tbsp of honey 2 tbsp of light soy sauce [Kimlan light Soy Sauce：https://geni.us/sPLnDA7] 1 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine: https://geni.us/3hdHAM] 1 tbsp garlic chili sauce 1 tbsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce: https://geni.us/P0u6] 1 tbsp of hoisin sauce [Lee Kum Kee hoisin sauce: https://geni.us/30t9a] 1/2 tsp of five spices [Amazon link: https://geni.us/G4yA9Z] 2 tsp of dark soy sauce (color option) 1 piece of Chinese soy bean curd (color option) [Amazon Link: https://geni.us/7wV1] 1 tsp of red yeast rice powder (color option) [Amazon Link: https://geni.us/gbhJJT2] Simply mix them. There are many variations to this famous Chinese barbecue sauce, so if it's not perfect for you, adjust! Meat: 3 pounds skinless pork belly or pork shoulder Tips: 1. Cutting your pork in to 2 cm thick, it is easy to marinate and bake; 2. Marinate the pork overnight or at least 10 hours; 3. Adding some corn flour after marinating, is a traditional way to make char siu, which will lock the juice inside the meat and create a shining flavorful glaze Enjoy :) |
| Category | People & Blogs |
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