This video will show you how to make traditional Char Siu. 这部影片将告诉你如何使传统的叉烧。 This is the best recipe to make Char siu, so check it out. Get a ceramic grill - http://amzn.to/1QfQdPi Get skewers - http://amzn.to/1QfQj9v Like me on facebook! https://www.facebook.com/pitmaster.pitmasterx Check out my other videos! http://www.youtube.com/user/BBQpitmasterx Ingredients: - 500 gram sliced pork but - 5 grated cloves of garlic - 5 cm grated ginger - 4 tbsp honey - http://amzn.to/1Nh6PYl - 2 tbsp hoisin sauce - http://amzn.to/1Nh6ViL - 2 tbsp light soy sauce - http://amzn.to/1Nh6XHy - 1 tbsp dark soy sauce - http://amzn.to/1JVZoDw - 1 tbsp rice wine Shoaxing - http://amzn.to/1JJb8YB - 2 tbsp red fermented tofu -- get it on amazon -- http://amzn.to/1tCHQpg - 1 teaspoon five-spice powder -- get it on amazon -- http://amzn.to/1mvH8VY - 1 tsp sesame oil - 1 tsp food coloring fluid -- get it on amazon -- http://amzn.to/1nrJZQa How To: - Mix the ingredient - Marinate the pork for 6 hours in the fridge With 3/4 of the marinate - Roast the pork next to the fire for 15 minutes (add a wood chunk for extra smoke flavour) - Roast the pork for 15 over the fire - Mob the pork with the marinate in the last 5 minutes Enjoy your meal For more details check out the X BLOG Music courtesy of Audio network Royalty free music Title: Ham 'n Eggs Artist: Steve Diamond Check out PITMASTERX.COM for more information on this video
材料：梅花肉 腌味料：叉烧酱，海鲜酱，蚝油，糖，生抽，盐，腐乳，五香粉，沙姜粉，味素，生粉。 蜜汁：麦芽糖，冰糖，生姜汁，盐，水 叉烧制法： 1）将所有腌料混合均匀。 2）再加肉与腌料混合 3）腌约30 分钟后，梅肉用钢针穿起，放入已预热烧烤炉，高温火烧约25分钟，取出稍微放凉再淋上蜜汁便成。 蜜汁制法： 1） 将冰糖，生姜汁，盐和水用文火煮溶。 2） 随后麦芽糖慢慢加入，一同煮滚便成。 Ingredients:Pork Belly Marinade: Char Siew Sauce, Fish Sauce, Oyster Sauce, Sugar, Soy Sauce, Salt, Fermented Bean Curd (Fu Yu), Five Spice Powder, Ginger Power, MSG, Cornstarch Sauce: Malt sugar, rock sugar, ginger juice, salt, water Preparation (meat) 1) Combine all the marinade ingredients together. 2) Mix the marinade with the meat 3) After marinating for 30 minutes, skewer the meat with a steel skewer and place it inside a pre-heated oven. Grill for 25 minutes on high heat; remove from heat and let it cool, then pour sauce on the meat. Preparation (Sauce) 1) Combine rock sugar, ginger juice, salt and water over low heat until all the ingredients melt. 2) Add in the malt sugar and bring to a boil.
How to easily make Cantonese Char Siu at home? This is quick and simple recipe that anyone can master! Ingredients 1 pound of pork butt 2 tablespoons of honey and 2 tablespoons of water Sauce 2 pieces of Chinese fermented red bean curd 1 tablespoon of oyster sauce 1 tablespoon of soy sauce 1 tablespoon of dark soy sauce 1 tablespoon of Shaoxing wine 2 tablespoons of honey 4 tablespoons of sugar a pinch of five-spice powder a pinch of white pepper 1 clove of minced garlic In a bowl, add 2 pieces of Chinese fermented red bean curd, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Shaoxing wine, 2 tablespoons of honey, 4 tablespoons of sugar, a pinch of five-spice powder, a pinch of white pepper, 1 clove of minced garlic. Mix well. In a big zip lock bag, add 1 pound of pork butt and the sauce. Marinate overnight in the fridge. Preheat oven to 400 degrees. Pour the marinade sauce into a bowl. Place the pork on a wire rack and bake for 25 minutes. Then remove from oven, brush the remaining sauce over both sides. Place it back into the oven and bake for another 25 minutes. Take them out and brush honey water on it and bake for another 10 minutes. Slice the char siu into bite size pieces. Check out Chinese version of this recipe: https://www.youtube.com/watch?v=nlY_fQA9C7Y Stay in touch with CiCi: http://www.cicili.tv https://www.facebook.com/cicili http://twitter.com/cicili http://instagram.com/cicisfoodparadise www.ntdtv.com
Learn how char siew or roasted pork is made - the right way. For more bits on Singapore, visit SINGAPORE magazine (http://singaporemagazine.sif.org.sg), a quarterly publication of the Singapore International Foundation. SINGAPORE magazine shares stories about the heart and soul of Singapore, and turn the spotlight on a Singapore that is not immediately evident.
Authentic recipe, authentic flavor.