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The best bbq pork sandwich EVER starts w/ this quick & easy recipe for homemade char siu!






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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.

If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.

Cooking doesn’t have to be hard, it just has to be delicious.



See also  Easy Fiesta Pork Menudo Recipe

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  1. Chuck Spencer says:

    I didn't see a link for the recipe, so I hunt and pecked my way through the video and made on in a word document. Keep it up Sam. I'm a Flight Medic and stay at the crewhouse for a week at a time. Summer's beginning and the grilling's will start now, The other flight crew members are going to love this shi!t…..Stuff…sorry, thinking out loud.

    Sam’s Chinese Style BBQ Pork Sandwich


    Country Style Boneless Pork Ribs

    2 Cups Soy Sauce

    1 cup Ketchup

    1 1/3 cups Brown Sugar

    ½ cup Hoisin Sauce

    1 1/3 Cups Honey

    4 tsp Chinese 5 spice powder

    1 Cup Shou Shing Cooking Wine or Dry Cooking Sherry

    1 pack Ciabatta Buns

    Let Marinade for 24 hours

    Remove and leave out for 30-45 minutes before grilling

    Baste while grilling

    Green Onion Cilantro Spread

    Minced Garlic


    Chopped Green Onions

    Chopped Cilantro

    Sirracha Hot Sauce

    Salt and Pepper

    Broccoli Slaw

    Japanese Mayo

    Rice Wine Vinegar

    Salt and Pepper

    ½ tsp Sechwan Peppercorn (ground up)

  2. TBonerton says:

    I live in Canada, why is my Kewpie mayo spout half the diameter of Sam's? His squirts are always thicker and far more sauce filled than mine…

  3. Global Travel says:

    I just made that cole slaw dressing without realizing that the last bag of cole was used up. I'm sure with the szechuan pepper it took it to another level but I made it with red pepper flakes but the star of the show was the garlic infused rice vinegar I had left over. Man that was amazing, I sacrificed and still put the dressing over my killed pork. Good times improvising! Thank you for the recipes! I was always used to putting apple cider Vin in the dressing and never thought of rice Vin. Thanks for the idea!

  4. steve g says:

    As far as that Chinese Wine is Concerned, There are a Number of Chinese Restaurants all Across America. Because of this, I'm sure there must Also be Chinese Food Supply Shops around as well to supply these restaurants and the General Public.

    Might be just a little drive out of the way, but in today's world, I'm sure many will deliver if need be.

  5. 1Idiot_2Wheels says:

    Roses are red
    Violets are blue

    I‘m hungry and so are you

  6. Shreyas Shenoy says:

    Wowwwwww love pork n ham

  7. Rod McKenzie says:

    What exactly do the Chinese restaurants do to make it so red? That being said your version looks fabulous. 😋

  8. Bill Nye says:

    First ..

  9. cree says:

    “Sam Doesn’t Know Some Things Are Hot : Uncut Version”

  10. Amar Prakash says:

    Sam, how do you measure everything "eye balling" without measuring cup?

  11. Tyler Brown says:

    The amount of sugar that goes in this dish is terrifying…

  12. Harold Kampbell says:

    Sam is right! I made this once and now I am making it again. I did leave out the special pepper though.

  13. martin82844 says:

    Well its burnes

  14. Ian Hayes says:

    @sam what pork was that …did you say pork neck ?

  15. twcaldwell1951 says:

    Hey Sam, not sure where to put this request. Could you do a video on char siu? I would love to see your take on chinese BBQ,

  16. mnishimoto8 says:

    Just made this and it was amazing! Growing up in Hawaii, char sui is very common and easy to buy, but we are in Germany where it isn’t. Made this recipe to use in Somen Salad and it was the bomb! Mahalo Sam!

  17. Brandon Rorke says:

    Cool that sam grew up in van… i was born in burnaby

  18. JD Run Up A Bag says:

    It’s 3 in the morning and I’m starving 💯

  19. adam raszyk says:

    replace the honey with maple syrup!!!!

  20. brutha darkness says:

    If I was your neighbor I would be at your house every time you film

  21. Thierry B2 says:

    Bon appétit 🍴😃👍🏼

  22. paul eggins says:

    Got to say Sam does make me laugh, typical bloke. Totally agree with his BiL on the fat, grim. That sauce, is it ok for diabetics 🤔🇬🇧

  23. kirrasdad says:

    This is one of my favorites now. Made it three times now.

  24. Carolinaboy84 says:

    Sam can you do baking videos too.

  25. Hos Drummer says:

    Guys….we made these last night and hands down….this recipe is killer! The flavours were unreal and it’s quite an easy straight forward prep to make al the components. Thanks Sam. One helluva killer sandwich!

  26. bulldurham08 says:

    Sam! Made this last night for the family and…. it was insanely great. I have pounds of leftovers… any tips on what I can use the pork for today? I was thinking sliders or tacos?

  27. a muuron says:

    10:39 145 degrees. not even close! it is 90-180-270-360.

  28. Benjamin Smith says:

    What am I looking for at thee store to get this cut? I can't find anything like it…

  29. Joe Malcom says:

    Hi Sam. Recent subscriber. I must say. I love your approach buddy. You are a realist. You fix fix foods that are real and not weird as fuck. As a father I will cook these things for my boys and their dumb ass buddies that come over.👍👍👍👍👍

  30. Lorenzo Frans says:

    Can you make to circular waffles with sour cream and chives in the middle with 20% fat and 20% ground beef burger

  31. Mitchell J says:

    this was an Oh Grap moment at our house when the free samples got passed around, can't wait to try it on some chicken breast

  32. Bubba Hotep says:

    How about adding these recipes to your website instead of making viewers go through and figure them out for you! One thumb down!

  33. Todd Villano says:

    Wanted to let you know that I made this recipe and OMG it was GREAT! The only thing I did differently was because it was raining the day I was going to make this dish the meat stayed in the marinade for 36 HRS. This dish will be made again THANK YOU!

  34. Adam Gulick says:

    If I may make a suggestion to this recipe. I seem to recall that you have mentioned before in other videos that are less is more. I was testing out a version of this sauce/ marinade for the pork and I just simply took a bottle of my favorite barbecue sauce and combined it with some fish sauce for that asian flair. Just those two ingredients made a wonderful flavor profile.

  35. Classy VI_Lady says:

    And we mix. And we grill. And we eat. I love this guy. lmao!!!

  36. Letter Space 1 Letter Space 2 says:

    That chili dog recipe is 🔥🔥🔥🤯

  37. Christina Esther says:

    Do any of you know where I can find this recipe? Just got new grill and would love to make this, but by far I’ve not been able to find the recipe!

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