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In the first part of this video, I'm buying 4 Chinese barbeque Meats for a Chinese feast at home. I visit one of the oldest Chinese BBQ Markets in Vancouver's Chinatown. It's located at 595 Gore Ave., on the corner of Gore Ave. and Keefer Street. They have been in operation for over 30 years, under various owners. Today I order Chinese BBQ Pork, Soy Sauce Free Range Chicken, Chinese Roast Pork and Chinese Roast Duck. Chinese roast pork and Chinese BBQ pork retains the old style, traditional Chinese flavours. You can order delicious combo meat platters on rice. You can also order different Chinese BBQ meats by weight. Either Chinese BBQ here is consistently delicious. This old time Chinese BBQ Market is also a meat market selling variety of uncooked meats. It is located on the Chinatown Parade Route. This year's Chinatown Parade is on February 22, 2026;
In the second part of this video, I do my recipe for delicious Chinese BBQ Pork. You can make Char Siu Chinese BBQ Pork at home. It will be as good or better than store bought. This char siu Chinese BBQ Pork is juicy, tangy with a thick layer of sauce. There is one secret ingredient that makes this recipe special. Some store bought char siu Chinese BBQ Pork don't know about this ingredient. This ingredient is called maltose. Check out my video to see why maltose is used in my recipe. You will be proud to serve this recipe to your family and friends.
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Recipe is below:
CHAR SIU CHINESE BBQ PORK RECIPE 叉烧肉食谱
2 lbs. (908 grams) pork shoulder or pork butt
4 to 5 tablespoons char siu sauce (or Chinese bean sauce, Chinese BBQ sauce or hoisin sauce)
2 to 3 tablespoons light soy sauce (regular soy sauce)
2 to 3 tablespoons Chinese oyster sauce (optional)
1 teaspoon beet powder (or red food color)
2 to 3 tablespoons honey
1 teaspoon salt (optional)
2 to 3 tablespoons maltose (optional)
COOKING INSTRUCTIONS:
Cut cut shoulder or pork butt into 4 pieces lengthwise and put into a large bowl. In a small bowl, add soy sauce, Chinese oyster sauce, beet powder and salt (optional). Pour marinade over pork pieces and mix well to cover all the pieces with the marinade. The pork should be left in the marinade for at least 2 to 3 hours or overnight in the fridge. If left in the fridge, bring out the pork at least 1 hour before cooking.
Leave about 2 tablespoons of the marinade in the bowl and put in the fridge or make some more marinade for basting the pork during the cooking.
Maltose is a sugar that gives added flavor and texture to the marinade. The char siu sauce I use has maltose as one of the ingredients. If there is no maltose in the ingredients, you can the maltose into the marinade. Maltose is very sticky and dense, so just add about 3 tablespoons of boiling water to the maltose and mix it up before adding to the marinade.
If you can't find any maltose, just add 2 or 3 tablespoons honey to the marinade. Because honey burns more easily, I would cook the pork at the lower temperature of 350 degrees F and cook slightly longer. The temperature of the pork should reach 165 degrees F to be fully cooked.
To cook the pork, put the 4 pieces of pork on a rack in a roasting pan. Put at least a cup of water in the roasting pan under the rack. Preheat the oven to 400 degrees F.
The pork should be cooked for 30 minutes. You can turn the pork half way through at 15 minutes, but I usually don't turn the pork over during the cooking. At this time, put the honey into the marinade. Use a spoon or brush to slather each piece of pork with the marinade. Turn down the oven to 350 degrees F and finish cooking the pork.
Let the char siu pork rest for 10 to 15 minutes before cutting into bite size pieces. Serve the char siu on a nice serving plate. Enjoy!
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