Char Siu (叉燒) - My dad's recipe for Chinese BBQ Pork!

Hum... meat look dry AF

I LOVE Char Siu! Awesome video. And I love the cultural side of things as well. Thanks!

Now that's an awesomely cool yummy Char Siu😋❗️Great job, Mr.Lau ❤
I love a bit of that cultural background mentioned here by your mom.. lovely!

You're dad told the Chinese Restaurant business secret on Char siu hahahaha.😂😂😂😂

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What model oster toaster is this one plz?

this looks great but absolutely do not leave the meat out on the countertop all day, the juices of the marinade do not "protect the meat"

You have a lovely family, I enjoyed this video. Daddy Lau rocks! Char siu pork is one of my favorite dishes, and I'm a white hillbilly LOL!!!

I love different cultures thank god for everyone ❤❤❤❤❤ peace and love 🌎

Hey...that's my piece. Ngor yiu sik faan!! Ho sik la 😋

Your father is filled with wisdom, humility and generosity, I am honored to have seen this recipe and be part of this class, thank you so much for translating for him and sharing your family's knowledge treasures in this excellent cuisine. Thank you.🥰😇

I have half of pork butt as we are a family of two so can I assume the cooking time should be adjusted accordingly? I think it might just be 25 minutes in relation to the amount you have used

Will your Dad teach us how to make charsiu bao? The smiling cracking bao? Using laozao?

Oh MAN.
I grew up in Hawaii so i had it all the time. I've always wanted to learn to make it.
Maybe it's time!

I cannot wait to try your father's recipe he makes it so simple I've listened to other Cooks but it goes right over my head he makes it simple and he tells the truth he is a cook on his own he he tells you what the story about and he tells you how yes you can buy marinades from stores but they're not going to have all the ingredients or half of the ingredients and I just think with your father is doing is amazing and he's easy going I love watching him I got God bless you and your family and also just happy New Years cannot wait to try your recipes

Thank you. Im so glad the Google AI introduced me to your channel. Thank your Dad for sharing his cooking techniques. I just went to W-mart today and bought half the ingredients to make Chicken Thighs! LOL

🤝

Thank you for all these videos. I left Hong Kong decades ago and I love hearing the exchange between you in Cantonese. Learning cooking and mentally reviving my Chinese all at once! The food looks amazing and your father is very good at explaining how it’s done.

Can this recipe be used with spare ribs?

dont know if you wills ee this as its from 2 years ago, but if you do.... thank you. love your families videos. since moving out of new york over 15 years ago, i can not find good, or real chinese food i am used to. this recipe is exactly what i have wanted for the char siu. there are several take out places in my area or eat in but they DONT have the real chinese roast pork or rib taste as nyc would. going to make this recipe as its about the same as look and i remember seeing the chinese chefs make while i waited for the order to be done. love how your father is lively and interacts as well.

现在不叫叉烧了…叫钩烧…钩着在钢炉里烧😂😂

My mother always say she rather have this than me. =,)

Please ask your dad if the marinade can be made in large batch and frozen/defrosted for future use or will it lose flavor

Gong hei fat choy Lau family!

50 years equals 18,250 days, so at 10,000 times, he makes this 4 times a week...

thank you sir

Can anyone tell me which function I can use , the air fry, bake, roast or convention?

My favorite Canto dish currently 😍

Thank you for your sharing of your experience and knowledge in Chinese cooking. I had been out from Hong Kong for more than 30 years and still do not know how to do Char Siu. Thank you and I can try this in Florida!

I use beet root juice to make it more red. But I think beet root powder does well too.

I have tried for decades to make General Tso's sauce exactly right like only two Chinese take out places I know that make it properly. But just can't figure it out, it's like spareribs - impossible to duplicate.

Does your dad have a recipe for cripsy duck? Asking for me and my hungry belly!! :-)

In St. Louis we call Pork Shoulder cut this way as a Pork Steak. Often used whole for BBQ.

So 'char' means 'gloss' or something to that affect? Sheen maybe?

This is excellent! I love it. Thank you.

Your cooking is not authentic at all!

The only place to go to learn how to make Cantonese food. Love DAD!

Your dad is the man ❤

Love the McDonalds supply pf honey! Legit Asian home haha. We always had a stack of McDs napkins at home lol

刘爷爷，您好!我按你的做法成功了，只是没放绍兴酒和红酒。但味道非常好吃😋。咸香味没那么腻!感谢您无私教导💐💐

What type rred wine

Such a healthy attitude to food: don't refrigerate it, leave it out!

Just love your Dad, honest, skilled, smart and such a kind heart!!!

可惜學得是殘體字

I am a Cantonese. His dad is referring to the shoulder when asked which part should be used, but it is translated as pork butt.

looks amazing

Y’all are the best. Your parents are cute together, your dad is a beast in the kitchen, and the mix of family, food, and love reminds me of my upbringing. We are white, BBQ, southern cooking, but the idea is the same. I bought the same knife as your dad and will start cooking some of these awesome recipes. Best of luck and lots of health and success to your entire family.

Such a beautiful family. God bless ❤