Chinese Barbecue Pork (Char Siu) Recipe - How to Make Chinese-Style BBQ Pork
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Date: 2019-07-25
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Comments and reviews: 9
W N
Char Siu My favorite Like viewing that you're doing this recipe. And it looks pretty authentic. NOTE: Red food coloring. some can be bad for you as certain people are allergic to some of the types of red/orange/yellow food coloring. Those that are made from dried Peruvian beetles, will cause an adverse reaction in some folks. I found out the hard way. It's worked its way into a lot of processed products because it's so cheap, all-natural and 'organic'. Mostly because of how cheap and effective it is.
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Char Siu My favorite Like viewing that you're doing this recipe. And it looks pretty authentic. NOTE: Red food coloring. some can be bad for you as certain people are allergic to some of the types of red/orange/yellow food coloring. Those that are made from dried Peruvian beetles, will cause an adverse reaction in some folks. I found out the hard way. It's worked its way into a lot of processed products because it's so cheap, all-natural and 'organic'. Mostly because of how cheap and effective it is.
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RAD BBQ
Chef John: Id like to know the reason for the curing salt? You said it would be explained on your blog, but I didnt see it there. Another commenter said it was for seasoning, but in my experience curing Salumi, curing salt doesnt really season very much and it adds a safety issue if somebody were to use too much. Please tell me why you would use curing salt when youre not worried about spoilage because this is made to be eaten quickly rather than stored for months?
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Chef John: Id like to know the reason for the curing salt? You said it would be explained on your blog, but I didnt see it there. Another commenter said it was for seasoning, but in my experience curing Salumi, curing salt doesnt really season very much and it adds a safety issue if somebody were to use too much. Please tell me why you would use curing salt when youre not worried about spoilage because this is made to be eaten quickly rather than stored for months?
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William Woo
The signature ingredient is actually a special liqueur that has a very unique flavor for the marinade. But the beauty of chef Johns recipe here is using readily available ingredients. Who cares if its 100% authentic as long as it tastes good, and thats the beauty of cooking. I had encountered multiple times of pleasant surprise while trying out different approaches to traditional dishes. To me, thats progress. To food snobs, thats I dont know shit. : )
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The signature ingredient is actually a special liqueur that has a very unique flavor for the marinade. But the beauty of chef Johns recipe here is using readily available ingredients. Who cares if its 100% authentic as long as it tastes good, and thats the beauty of cooking. I had encountered multiple times of pleasant surprise while trying out different approaches to traditional dishes. To me, thats progress. To food snobs, thats I dont know shit. : )
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Anony Mouse
Much of the red coloring we use in food is actually made of crushed bugs. Yep, creepy, crawly bugs. Cochineal insects, as they're known, are scale insects that can be found on prickly pear cacti in the North American deserts, where they spends most of their lives sucking away on the plants sap. They produce a bitter, crimson-colored pigment called carminic acid, which they store in their guts and use to ward off predators.
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Much of the red coloring we use in food is actually made of crushed bugs. Yep, creepy, crawly bugs. Cochineal insects, as they're known, are scale insects that can be found on prickly pear cacti in the North American deserts, where they spends most of their lives sucking away on the plants sap. They produce a bitter, crimson-colored pigment called carminic acid, which they store in their guts and use to ward off predators.
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James Simmons
Just a question if you don't mind and if you have an opinion about it. Why is it so very hard to find beef ribs in barbeque restaurants? It's always pork, pork, pork. I like either kind but every time I ask for beef I get a vacant look. Why is this. I mean, what is the REAL reason? Is it something totally boring like the expense of the meat or is it something else? Thanks.
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Just a question if you don't mind and if you have an opinion about it. Why is it so very hard to find beef ribs in barbeque restaurants? It's always pork, pork, pork. I like either kind but every time I ask for beef I get a vacant look. Why is this. I mean, what is the REAL reason? Is it something totally boring like the expense of the meat or is it something else? Thanks.
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Robert C. Christian
Red food dye: Cochineal may be made from bugs, but other synthetic red dyes such as Red No. 2 and Red No. 40, which carry far greater health risks, are derived from either coal or petroleum byproducts. Compared with these sources, bugs might sound positively appetizing.
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Red food dye: Cochineal may be made from bugs, but other synthetic red dyes such as Red No. 2 and Red No. 40, which carry far greater health risks, are derived from either coal or petroleum byproducts. Compared with these sources, bugs might sound positively appetizing.
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Perry R Owen
I guess that you don't share your recipes easily. I can copy and paste the ingredients but not how to prepare unless I sign in to something else. Thank you though as the video was good and a lot of work but wrote it down from there. Great taste also.
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I guess that you don't share your recipes easily. I can copy and paste the ingredients but not how to prepare unless I sign in to something else. Thank you though as the video was good and a lot of work but wrote it down from there. Great taste also.
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melchizedekful
this voice might be the most annoying and irritating one I have ever heard on youtube. I just can't watch it more than a couple of minutes because the narrator's voice is simply making me kill someone (most preferably the narrator)
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this voice might be the most annoying and irritating one I have ever heard on youtube. I just can't watch it more than a couple of minutes because the narrator's voice is simply making me kill someone (most preferably the narrator)
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CHUCKIE'S BRIDE
Chow shin wine, I like using Gouchujang paste also I'm a spicy food eater Gochujang turns it red aslo I like making also fish sauce garlic thai chili peppers and green onions to make a dip and something to poor over my foods
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Chow shin wine, I like using Gouchujang paste also I'm a spicy food eater Gochujang turns it red aslo I like making also fish sauce garlic thai chili peppers and green onions to make a dip and something to poor over my foods
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