Char Siu Pork (Chinese BBQ) | CaribbenPot.com

what’s up so Diaz Chrissy a Caribbeanpot that come always a pleasure havingyou guys in the kitchen with me todaysomething that takes me back to mychildhood yet very today as well becausebeen into the ramen quite deep latelyand one of the things in Romney there’strue pork or Chinese barbecue pork I’mgonna show you guys so simple it is tomake it now this is my version of it Ido not like sesame oil so you won’t seesesame oil in there you’ll see me addginger you’ll see me do some somebodyneat things so stay tuned all rightwhat’s up so Diaz don’t forget the clipsubscribe if you’ve already clickedsubscribe hit that Bell notificationthing I want to all him missing out onthe new videos man come onclick marry me for this we’ve got toleave it overnight Tamara now what I didwas I have here a big piece of fermentedand being curd and this is what itsgonna look like if you’ve never reallyused it before I’m gonna go with about atablespoon of sort of teaspoon or atablespoon of the syrup as well it’scrushing it like so I’m mixing it aroundthere we’re gonna go in with light soysauce dark soy sauce yeah they both havea reason for being and they’re both ofdifferent flavor profiles we’ve got someChinese cooking wine brown sugar andthat’s just some golden brown sugar someChinese five-spice powderhoney just work that honey in therethat’s where you’re gonna get a sweetand savory and everything else we’ve gotsome oyster sauce of course you knowthere’s gonna be that richness from somepoison as well one of my favorite thingsto use it’s gonna give that a goodlittle stir you got a couple moreingredients to go in there it’s alreadylooking lovely smells amazing by the wayand I like going on with one clove offresh garlic in there I’m gonna workthat into it and something else I likeit’s all about fragrance as well somegrated gingernow you’re gonna notice some of thesethings is not traditional to the recipebut this is what I like using those arethe flavors I like you have all thatnice ginger in there give that a mixreally want to incorporate everythingwe’re gonna go in with a few drops ofred food coloring that’s gonna give it apunch I read that this recipe issupposed to have I know the red foodcoloring is something not traditional tothe recipe there are different ways theywould use to get that red color wellthat is what I’m an have all right thepork I remember all the ingredients areusually they will be listed down in thedescription of the video but the pork isjust a shoulder that I’ve cut into longstrips you notice there’s a bit of fatand all that there that is cool this onehere is a little bit big but trying tokeep them is sort of same thickness allthe way through so what we need to dothere it’s washed it’s nice and cleanwe’re gonna pour in and I’m not tryingto come cross contaminate or it’s gonnapour in that gravy gravy listen to mehave marinadeall over the pork now the thing is we’vegot to reserve half of this marinade forlater on so hold back half put it intolittle continued container and put itinto the refrigerator so I’m going backup what hat but now we got to go inthere you can go in with your hands withtongs and give everything a good mix nowafter you’ve massaged the pork and makesure every little nook and cranny getsome of that that marinade you want toput some plastic wrap over it if youwanted to put this into a zipper bag andput it into the fridge at that pointthat is what we’re gonna do but it’svery important now that we allow that tomarinate overnight for at least I don’t8 to 12 hours okay some of this wrap oneback and that is going into the fridgeovernight but before I go to bed I’mgonna give it a little mix around I tookit out of the fridge I remove the thecovering I had on it and I had it comingup to room temperature for about half anhour I have here my baking sheet linedwith foil and the reason why I haveboiled there is it’s gonna make cleaningup after a lot easier my oven ispreheated to 400 degrees Fahrenheit ifyou’re using a convection oven with afan you don’t want to go to 375 degreesFahrenheit so the stick too much on mynice little grill here just put somecooking spray and we’re just gonna putthese bad boys hop off the wire rackhere off some space in between themand that’s gonna go into the oven themiddle rock it’s gonna pour that on theextra sort of marinade that I have hereI’m into that 400 degree oven rememberif you’re using one with a fan aconvection oven it will be 375 degreesthe other thing here is pouring somewater onto the tree so you don’t getflare-ups while it’s in the ovenand before I forget this is the marinadethis was never in contact with any meatsat all this is the marinade we reservedto this I’m gonna add two tablespoons ofhoney so in total we’ll need fourtablespoons of honey again all theingredients will be listed down belowbut we’re gonna add two tablespoons ofhoney to this and that’s gonna becomeour Glee’s 20 minutes later it’s beenremoved from the oven here and you cansee colors starting to develop so whatwe’re gonna do at this point is flipthem over just so we can help developsome of the color on the other side aswell now these are thick pieces of meatso if yours is a bit thinner you maywant to only go 15 minutes but I knowthese are thicker and I want them tocook all the way through back into theoven for another 20 minutesnow you may want to put some more wateragain on your trailer I added the twotablespoons of honey and he’s still gotaspects of garlic in there thefive-spice a bit of ginger and rememberthat ginger is totally my my littleaddition all right that is nottraditional to the recipe and I neveronce said anything about this beingtraditional all the people come intoheat or knuckle Chris no stop this isjust uncle Chris is version based onwhat I would enjoy on the island yeswe’ve had this for over a century and ahalf on the islandplus my Godfather’s chef my godfather isof Chinese heritage and his chef wouldmake this for me every time I wouldvisit 20 minutes later it’s out of theoven so this is where no we’re gonnastart brushing on the glaze I just wantto sort of dump it on there and it’sgonna go back into the oven this is thesame side we just took it off worriedtoo much about that and this one we’regonna do it three times so we’re gonnado this side it’s gonna go into the ovenfor five minutes and then we’re gonnatake it out flip it over to the bottomside and then back into the oven bringit back over for a third little pleaseeplease you know so after the firstplease going back on with a second andto be honest with you if I have moreplease left back and me do it I said Iwas gonna do it three times but I thinkI’m gonna do it four times to be honestwith you I may have enough so this isgoing back into the oven now anotherfive minutes and there we go straightout of the oven i glazed it four timesfive minutes apart hold on I need toknow the lights the reason why I don’tturn up the lights is it’s gonna make itoverly bright and I may not get show youthat nice please I really wanted toimpress you all with the glaze justtighten up a little bit there let’s seewhat happenslovely char soup pork yeah this issomething true to my heart it’s not onlydo I like itin all those ramen soups and all that Ilove it in fried rice but when I was akid and my godfather chef would make itit would just be sliced up you know Iwould probably recommend I should bedoing it is allowing this to sort ofcool down first what I just wanted toshow you guys how beautiful this isnotice we got a little bit of red ringaround which is char siew pork is famousfor krysya caribbean for calm a lovelylittle recipe here so if I can zoom in alittle bit for you guys there we goyou’re gonna love this one man I’m gonnamake some sandwiches with this and thenmaybe just maybe I’ll make some friedrice yeah