Malaysia Lockdown At Home EP7: How to Make BBQ Pork (Char Siew) with Lingam’s Chili Sauce

oh yeah looks really good hello helloeveryone how are you all doing this weekmy name is Joseph and I’m from feedingJoe boy and I hope you have a great weekthis week kudos to all of you in thefront mine for doing your very besttoday I’m going to impact on trying todo my own ciaossubecause I’ve seen some people postingsome of the adventures are trying to doso so I’ve done the cr1 so I think itwill be incomplete if I do not dochassis as well so stay tuned and followme as I got you true how to make themouth watering just you okay let thecooking begin so first of all we ofcourse have to get home pop so what I’mgoing to do is I’m going to get out mypot and the pot that I’m using isactually the some Bantle pop pork bellyand it’s a pop that I usually getbecause of the quality that I know Iwill get from some panto so thank youfor Saban dough for great premium boxthat you have provided so withoutfurther ado let me just do theunwrapping of the pork belly and whatI’m gonna do is take it out and may needto actually cut off the layer of skinand also some of the facts that have tobe neat that one of them do is probablyremove this part of area so that we havethe little painting[Music]okay now it’s time to make themarination so what I’m going to do isI’m going to add in four tablespoons ofhoney so I’m using the Capilano honeytwo tablespoons also it’s also usingthis particular brand of South Austin soone tablespoon of our Shaoxing wine1 tablespoon of Lincoln sauceone tablespoon of oyster sauce I’m usingthe Panda Express brand brand onetablespoon of hoisin sauce which I don’thave so produces kitchen monies- teaspoon of dark soy sauceparticular brand of dark soy sauce 1/2 ateaspoon of the knife slices usingMaria’s five spices one fermented beusing this particular brand[Music]this think at around midnight time andby the time I actually host in thetomorrow evening the marination will beable to sleep in well okay so our likelytime with this what I’m gonna do is I’mgoing to put my talking here by talkinghere okay so I’m going to just do alittle bit of stirring of the verynation so that is well coatedyou go this is my marination and whatwe’re gonna do is gonna pop into thefridge and by evening we will know thatit’s well married before tomorrowsroasting so I’m going to put my marinadechance you into the fridge right now andwe wait to see tomorrow so what we’regoing to do is we’re going to take outour tofu which we got very knitted inthe fridge yesterday so what we’re gonnado we’re gonna put it on this tray thatI’ve put in the aluminium foil yeah yesand then we will put it there and what Iwant to do next is take it out after 10to 15 minutes to put back the sauceagain yeah so let me just pick up fromthe fridge okay so this is what I havewhich I’ve marinated overnight yes let’sclose the fridge please thank you okay[Music]does he look nice yes all right okay sowhat we gonna do it yeahyeah I got you slowlyslowlyone two together okay no needs to be thewhole song we’re gonna put a little bitbetter right yeah okay okay let’s go soI preheated the oven to 200 degrees sowhat I’m gonna do is I’m going to cookit for 10 minutes and then the ticketare again and brush it asideyeah so put it at the lowest compartmentyes it’s very hot in there okay so we’llcome back again and put ten minutes overhere all right again so you can see nowthe bit roasted right so I’m going topick out this one[Music]okay the same process I’m going to putin more the juice or the sauce[Music]not yet I’m doing this[Music]okay now the chat series really I havedone five flips of the champ you solooking forward to see how he looks likein the oven check it outcheck out the chassis oh all burnt upand nicely caramelized so let it sit fora whilebefore we go and hate to cut the chassisso look at how its really really chassiswish and hopefully is going to bemouth-watering all right so I’m gonnacut the chassis you right nowoh yeah looks really goodand I hope it tastes as good as it looksso I’m going to cut a slightly biggerchunk so easier to repeatlooking really good-looking reallynicely done I think maybe becausethere’s a layer of fat in between yeahso that’s why it’s always nice to use apotbelly because of the layer of fat inbetween that keeps the thing white so itdoesn’t know very dry and it looks goodso yes okay we’re gonna put it on thedining table and if you can see we havechicken rice as well so you can see thatwe have chicken we have Towe gave yourchili we have cucumber and we have alsothe chicken rice over here yeah and ofcourse the chassis oh that’s right so ifyou like what we’ll see today rememberto like this on Facebook Follow us on insubscribe Instagram and subscribe to usand YouTube yes don’t forget to clickthe bell button to be reminded of anyother videos so everybody stay stay andstay hungry