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!

when I was younger I worked with a chef from Szechuan province he made the same product but he marinated the pork with among other things Chinese rock sugar and his own five-spice powder he used a natural food dye that was plant-based but when he cooked it was slow and low in a hot box bbq that never went above 185 degrees Fahrenheit for t least 10 to 13 hours and every 3 or 4 hours he would glaze the pork with the marinate we call the resulting product meat candy.. it was so good we always sold out . The tougher the starting meat the more tender the final product ..ahh those were the days

Very rare to have someone explain things in "Detail" why they are doing certain procedures in most vids. Thank You for giving "Complete" instructions. I subscribed to your channel because it is the best Thai cooking channel out there. 2 BIG thumbs up!

So I made this tonight and definitely let it marinate for 48 hours. So worth the wait and this is the best Char Siu I've ever had! Thanks for sharing the recipe...

When marinating meats, I like to place the meat & marinade into a zip bag. Makes it very easy to turn the pieces (just 'flip' the bag) and less mess! *Thanks for a delicious recipe!*

Very proud you didn't sleep or have shower to wait for marinate to finish!

I wish that more cooks would follow your format; You are fun, honest, clear and concise. Your recipes are excellent and your methods well explained. The end products are delicious and special. Thank you so much! Oh, just a tiny comment - please don't forget that the rest of the world uses metric measurements, and temperatures.

So glad I came across this recipe. I remember back in the early 90's, there was an Asian man that owned his own restaurant. He served a pork dinner that looked exactly like this. It was the best pork I've ever had. He served it every Wednesday. Hopefully once I try this recipe it will taste the same because it certainly looks like it. I hope it's not spicy. Thank you for sharing this recipe it brings back such great memories.

First char siu recipe that has simple ingredients love it !

NO MSG...makes this dish taste 10 times better....

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.

Works a treat. I put a generous squeeze of concentrated tomato paste in the mix which has given a good reddish veneer alongside the honey glaze. Delicious. Now to make some steamed buns

Just stumbled onto this video and the shady "the choice is yours" sold me. Love your attitude and delivery.

Lol her personality got me. 😂 She’s so fun to follow along

Love to watch her cooking. The way she speaks just at good pace for me

I love pork shoulder!! I usually make it into pulled pork. The best part is what BBQ chefs call the _'money muscle.'_ This part of the shoulder has the most marbling, and it's what competition chefs usually win or lose by. I thawed a shoulder out a few days back and cut the 'money muscle' into strips for char sui, while cubing the rest of it for _'Chili Verde'._ The Chili Verde was amazing, and tomorrow I start the Char siu!

A quick tip, dont use thai chinese 5 spice powder, known as palo, (if you are in thailand) as it usually contains coriander which will throw the taste off. Authentic chinese 5 spice do not contain coriander; its basically fennel seed, star anise, cinnamon, clove and szechuan pepper. You can sub the szechuan pepper with sand ginger (not to be mistaken for ginger) or white pepper, but those first four ingredients are compulsory. Also, if you are after char siu, make sure your soya sauces and oyster sauce are chinese ones, preferably Lee Kum Kee as anything else will taste totally different. Thai soya sauces and oyster sauce taste very different to chinese ones. Char siu in Thailand is also known as moo daeng, which is translates to red pork and tastes NOWHERE near to char siu in any way shape or form. Tasteless bright red dry pieces of the cheapest cut of pork. Moo daeng isnt char siu.

Thank you so much for sharing your recipe. I grew up on the Texas / Mexico border, and down here bbq is abundant and takes on its own distinct style, with mesquite smoke and sweet yellow onion as the primary flavor enhancers. The food culture here is very monolithic, with taquerias dominating the landscape, and quality asian cuisine is hard to come by consistently, and asian style bbq rarer still. I did not get the opportunity to try Chinese cuisine (both traditional and Americanized) until my early 20s, and fell in love with some of the flavors. Then I tried Japanese and fell in love with sushi. Later, Thai, Vietnamese, and then Korean bbq, all thanks to friends from different Asian and non-Asian cultures alike who love asian fusion cuisine (including Hispanic, Greek, and Pakistani). I have never had the opportunity to try char sui pork, but I came across it while looking into street foods from around the world. If no one else around here is going to make it, then I am just going to have to do it myself! Luckily, I am close friends with a couple who, being addicted to asian fusion cuisine, shop regularly at a nearby asian market which caters to multiple cultures, and have helped me navigate my way thru the isles. I am hopeful that I can soon procure the ingredients you have listed, and give it a try. I also appreciate your presentation, which was very friendly, casual, and easy to follow.

Growing up my parents would always go to 99 Ranch & get a box of BBQ pork. Seeing it & smelling it always gives me a sense of nostalgia of simpler times

This ingredients never let me down. This is my 4th times making it. Thank you Pailin

I used this recipe for my cooking class finals and got a perfect score. THANK YOU PAI!

"Soooooooo, the choice is yours". I laughed so hard; very cute!

For natural red color I'm using angkak / hong qu mi / fermented rice yeast (it's look like red glutinous rice) I think the authentic recipe is used this one to get the red color just soaked it into a water 2:1 (hot water : rice) ratio for 30 mins and it's ready to go. Don't add too much of it coz it's gonna taste a little bitter if you do. Since it's a natural Coloring so you won't get the redness as intense as the food coloring red, so if you want more intense red color you can add food coloring. You can get it at Chinese/asian store or Chinese herbal medechine shop. Thanks for sharing your recipe Pai ❤

It is very traditional way of making Char Siu , great recipe.

I made this today! I left my pork to marinade for 2 days and omg, it's so flavourful! This is my first time making it too! Amazing recipe - thank you! :D

I can’t wait for my bean curd to arrive from Amazon. I’m starting off with pork for fried rice! Can’t wait! Thanks so much!

The red from the fermented bean curd is from a type of red rice / wheat - that has high antioxidants and used a lot in Chinese cooking (to make rice wine, used to cook red rice wine mee suah and etc).

Made this for my wife and her friends it didn't disappoint. Thanks for the recipe.

I made this with your recipe and it's absolutely delicious. The whole family love it. Thank you so much.

You did an outstanding job. Your method re-affirmed everything I was about to do. I also enjoyed that you didn't hesitate to mention that you had forgotten the water. That moment made the video much more relatable. Thank you!

Perfect instructions, very clear thank you. I have my assignment for next weeks grilling

Thanks for the recipe. I’m a horrible cook and this actually worked out well for me. UBC grad ‘94.

I finally made it! it tasted so good, I did omit the Garlic(wife's allergic), She loved it, tried the same thing with beef strips. OMG. I did make a video on a dinner, I posted links to you, since you inspired me to go farther with cooking Asian food. Thank you!

You're so fun to watch. So chill. Thanks for sharing this recipe. 😊

I made my five spaces just with coriander seeds, cloves, cinnamon, Szechuan and It really like me very much. Thanks for the recipe of b b q pork is going to be my second time cooking it

Very similar to my recipe. I cook it a few different ways, depending on the amount and time restrictions. Overnight sous vide is probably my favorite with the most flavor. Quick broil afterwards. I also smoke it or do it just as you did. The fermented bean curd is a key ingredient. I also use it for mapo tofu. The one I use is more brown, not red. This is a good share! Thank you ❤

I make your grandmother's twice cooked chicken, and cod with soy/ginger recipes. They are excellent and I've sent you pics a few times. I want to make this pork recipe and then put it in my chicken soup recipe instead of chicken. That should be fabulous. Now if I could find a hot mustard recipe to go with that... Awesome!!!

If you're just looking for a deep red color you might want to use achiote or annatto seeds or paste. It will give a bright red color with little or no flavor. You can buy it at the large Walmarts where the mexican spices are located.

HONESTLY SPEAKING, AM NOT A MEAT EATER ANYMORE, BUT THE TRUTH IS THIS, YOU BBQ PORK LOOKS GREAT, AM GOING TO TRY IT FOR MY FAMILY.

Your personality expresses the joy of cooking. Hopefully once I try the recipe, it will be the end of buying it!

I want to learn how to make it so I can use it for pork buns. Just the recipe I was looking for. I love how you give me so many choices along with the recipe. Thank you.

Pailin, I just tried making this, and it turned out sooooooooo good! Thank you! Nom nom nom... You are so right about the pork shoulder being more tender than the loin. Thanks again. :-)

Thanks Ms Pailin i made my BBQ char siu using your recipe its yummy. Thank you.

Mrs. Pailin's Thank you so much, I will do the best I can do it this weekend and I will let you know, thanks again. Chinese food is soooo, healthy. Respectfully; Andy

I tried this recipe and it was delicious! My 8 year old son couldn't get enough! Great on sammies the next day too! Thanks Pai 😀

After i ate this pork nearly every morning in thailand 20 years ago and found it only in one single restaurant in Hannover, Germany, which moved away, i´m so glad now to find this video! Thanks so much!!

I am cooking Asian stuff lately and I'm in love. Greetings from Slavic lassie X

I made this once already and it was outstanding. For the glaze I separated a little of the marinate to use for the glaze before pouring it on the meat. It saved me a step because I'm lazy.

wow, I am Chinese. Please do more Chinese Recipe. Love ur videos

Wow! Another delicious recipe. Thank you P''Pai for your nicely dedicated videos. Love you so much. Its really worth my time.💟💟💟

I subscribed before I even finished the video, I love your humor

I’m using this on a pork chop to use in pork fried rice for myself! I’m sure it will be flavorful & great, thanks, Pai🌸 chop is in marinade!

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

I've just tried it and i cant believe i made that! So good. Cant believe how easy it is. Thank youuuuuu ❤️👍

I just made about 4 Ibs of this Chinese BBQ Pork today and it turned out really good. I put it in won ton soup today and I plan to put it over rice tomorrow. If I still have any left I might use it to make spring rolls. Thank you. ขอบคุณมากค่ะ

Hi! Just pulled it out of the oven-my best ever!!!! I did not have any red fermented bean curd. Just a few drops of juice out of the jar. But I added 2 tbs red chili garlic sauce into it. Delish!!!! I finished the last 4 minutes DIRECTLY under the broiler for charring. Before that the oven stayed at 400. The last 10 minutes or so I put the broiler on but still kept the pork in center of the oven. Last 5 minutes DIRECTLY under the broiler. Glazed the Hell out of it throughout the cooking time (after the first 15 minutes).

Really appreciate the detailed info. Helps a lot when we have to get the ingredients. Thanks for sharing your recipes with us. 💞

I wanna thank you a lot ! I'VE MADE a lot of your recipes and we love all of them!

The water on the baking tray part is a nifty trick. Great tips. Looks much better than those I made

The best thing to do with char sui pork is to make char sui bao 😍😍😍

Beside this gorgeous receipe I just love the way you explain everything. My name is Manuel and I am from Nicaragua, love your channel. I send you a big hug 🤗

There are no words to describe how good char siu taste when homemade. It was so juicy [as she said] and it has a much better taste as the spices are more noticable. Excellent video!

Thank you for taking the mystery out of Chinese barbecue pork, one of my favourites! Two thumbs up!

Thank you for your beautiful show you make me hungry now , I love Chinese food ,

Try to use gojujang... Korean chili paste for the red color...

Charsiew is simply amazing when done right. great job!

Looks so delicious! Can't believe this is her episode 1. Great quality through and through

I've made char shiu with pork belly. It's absolutely Devine.

Pailin, Great recipe for Char Siu . I always wondered what ingredients made up Char Siu marinade. I’ve made this many times with store bought marinade but now I can make it myself thanks to you. This is a must try recipe for me. Thank you!

I've been waiting for this! My prayers have been answered

You are so much more precise than most chefs! Thank you!

Love the recipe, the red is from cooking over coals however not from any red ingredient. That is why when you see it in a restaurant it has a beautiful red ring from a chemical reaction to the coals. Whereas this recipe has a very slightly red tinge. This just simply cannot be achieved in a normal oven. It is purely for presentation though the difference in flavour is fairly minimal (although if cooked with fruit wood can be significant).

I just tried this recipe - YUUUUUMMMMMMYYYYYYYYY! One little problem - I did not make enough for everyone. Loved it! "Crispy Pork Belly for the next recipe. Thanks

That Pork looked amazing.

I used the recipe without tweaking. Turn out so well liked by my boys and hubby. Thank you so much. I will try to do this again to see how to soften the meat.

One of my favourite food of all time alongside siu yoke

I definitely had to add some brown sugar to get that sweetness taste, just like the Chinese restaurant. 👌🏽

I laughed at the "Make sure everybody is nice and coated" lol!

You say you find it everywhere, but I live in Kentucky. I fell in love with char siu When I would visit my grandmother in Hawaii. They sold it in most small stores and they open market. You could just buy it and they would chop it up fresh and give it to you in a container to eat. I loved it, but never found a decent recipe for it. Everyone I found never turned out. yours looks so much better. I think I’ll give it a shot. Thank you very much.

Thank you so much for this. Wanted to make this for so long. Have a great Vietnamese spring recipe that this pork goes in. Perfect thank you. Your explanation and demonstration was perfect!

Tqsm Pai. Awesome n so straight forward receipe. Sure to try. Yum😁

Stumbled on your channel bc my wife can’t cook but I do but wanna learn more. My new favorite channel.

Love love love this recipe! ❤ I made it with our Berkshire Pork Shoulder steaks.. because that's all I had.. it was a winner!

Great vid I will certainly be making this one for sure.

Mine just finished baking and it’s so good and juicy! Trying to control myself cuz I planned to use some for Singapore noodles. Definitely gonna keep using this recipe in the future. Thanks!

If you have a pellet smoker that will work too and add some of that magical smoke flavor and ring as well. Nice video, Pai

Wow !.... Your are one of the most enjoyable, pleasant, informative teachers i've seen on here. NEW FAN ! ... can't wait to try this recipe. Thanks for being here !

Love your receipe, easy to make but the taste so much like chinese in vietnam ❤️ thankyou so much.

Enjoyed your video,and subscribed. I love BBQ pork.

Don't want to make it. Just see how it's done. Buy it all the time. Now I know what I'm eating. Interesting.

Brilliant!!! I totally agree with you. Char siu always tastes better home-made.

Love char siu. It's so versatile. Char siu Ramen, Char siu fried rice, char siu fried noodles, char siu bao, char siu banh mi etc.

amazing recipe i'm totally going to do this on baby back ribs , wonderful cooking as always Pailin : )

Pai, next time "crispy pork belly" with rice and sauce please.

When she said “sesame oil” .. i melted

Thank you for this video. I love this!! My favorite buffet closed down so now I have to make my own until I find it again at another one.😊😊😊😊😊

Thanks for CC, it's useful to me.

“You can do this at the beginning as well, I just forgot” :) that’s cute 👍🏻

I just bought Chinese five spices and I couldn’t find any recipes with it in it so thank you!

Pai I love your cooking,you never disappoint.