Chinese BBQ Pork Recipe – Char Siu | Chinese Recipe

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Chinese BBQ pork is loved the world over, and it’s not hard to make at home! With some key ingredients and a couple of technique, it might even be better than buying, actually, it probably will be :)

Once done, you can slice and have it with rice, noodles, use it in a sandwich or a steamed bun. Or just have it straight up!

Other Recipes That Use Red Bean Curd:
Thai Sukiyaki (Suki Nam): https://youtu.be/4az19CoCAew
Yen Ta Fo Pink Noodle Soup: https://youtu.be/C0u-qz_Dzvw

JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen

MY KITCHEN TOOLS & INGREDIENTS: https://kit.com/hotthaikitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com/char-siu

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

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Comments

Pailin's Kitchen says:

HELLO LOVELY VIEWERS! Important Note:

If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

Thank you for watching!

Henry Sun says:

How do you speak English so well?

Suave Chiang says:

Pai, as a last step I reccomend glazing the meat one last time. Then set the oven to broil and place the tray on the top rack for an extra minute or two. This will give the meat a crispiness and deepen both the flavor and texture. Love your videos.

Tek Thapa says:

Beautiful lady, clear instruction, delicious out come, I’ll try it. Thanks

Dennis Latosa says:

do you have a video for crispy pork?

QueenFanPiper62 says:

THAT WOULD GO GREAT WITH BROWN RICE , A KELP SALAD AND A GOOD DANISH STOUT. MAYBE A COUPLE OF DARK STOUTS.

Louise Christian says:

I have been watching your show along with Marion’s show ,but have decided to purchase your cooking book over Marion’s as I really love your recipes so much more. My husband and I have been to Thailand 12 times and love the food,but we are not keen on fish sauce . I love the fact that you don’t use fish sauce in everything . Can I ask please what substitute can be used for fish sauce please? I pray that you will answer as I have bought and seasoned a wok and today bought your cookbook from Amazon,. I really do love your ingredients so much more than Marion’s kitchen and I also love your explanations.
Thank you so much for sharing your cooking knowledge from Thailand.Louise Brisbane Australia 🇦🇺

thiamjoo says:

The long pork is not actually one long piece of meat. The bigger piece of pork is cut into two but not all the way, maybe leaving one inch at one end, then it is pulled apart and that how it becomes long.

thắng nguyen says:

I'm wondering that how they make red bean curd ?

Frank .. says:

Fell in love with her food and the cook!

Kat Wells says:

I love char siu curry with egg fried rice. After the pub i use to order it from the local takeaway. But yours looks way juicier. Xxx

Kat Wells says:

Marry me xxx

Eric Reeves says:

A beautiful woman, making beautiful food. I'm going to try this.

bharni says:

Can I use turbo broiler to cook char siu? Same oven temp and.time? Thank you

CodiganKelly1983 says:

Omg. I fell in love with this recipe. I love char siu. Love it with when thrown in with fried rice. Beautiful work! Thanks for this recipe. It tasted so much better than store bought.

Subscribed!

Dave Chelvam says:

Pai….Always thot it's pork belly

Chad Edwards says:

WOW !!!! Beauty brains and an awesome persona / personality. I'm in love. Cannot wait to make this.

Crow Hagen says:

That looks amazing <3

linda parker says:

Ooh so delicious looking ! I want some of this ! BBQ DELICIOUSNESS !

Ass Slammer says:

Thanks for the recipe 👍I love your smile btw 😊

Isaac Roel de Ungria says:

If it's really red and it's from Thailand, thenit's probably food coloring…

FOOD AND TRAVEL DESTINATIONS says:

I want some yummy Chinese BBQ pork!

Marco Garia says:

Thanks a million; this is definitely one of my favorite dishes, plus Mongolian Beef, and Pot-stickers/Egg-rolls.

sweetboykenny says:

Absolutely delicious char siu

Dong Maie says:

Cam on ban nhe

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