😋 Dad’s Twice Cooked Pork (回鍋肉)!
Watch Daddy Lau teach us how to make Twice Cooked Pork. It’s my dad’s Cantonese version of a Sichuanese classic. Tender yet aromatic, it’s the best of both worlds!
Chef Wang Gang's Traditional Sichuanese Recipe: • 厨师长自创菜:“酸菜回锅肉”,鲜味更上一层楼...
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👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Module 5.3 Preview - Parboiling & Blanching: www.madewithlau.com/club/less...
Join the club: bit.ly/3QZh8X8
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/twice...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
The Wok of Home-Cooking: • 【火筵家常】正宗四川回锅肉,猪肉川菜之王最传...
魚香茄子: • 回鍋肉|大廚鄭至耀|家常做法|大廚上菜
Chef Wang 美食作家王刚: • 厨师长教你一道川菜:“蒜苗回锅肉” 的正宗的... , • 厨师长自创菜:“酸菜回锅肉”,鲜味更上一层楼...
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⏲ CHAPTERS ⏲
00:00 - Prepare vegetables
02:49 - Create sauce
03:31 - Parboil pork belly
05:52 - Cook cabbage & carrot
06:21 - Cut pork belly
06:52 - On twice-cooked pork
08:14 - Stir-fry everything
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Пікірлер: 62
Join the Canto Cooking Club: bit.ly/3VdcM18 Get the full recipe: madewithlau.com/recipes/twice-cooked-pork
Really enjoy your channel. Have learned a lot from your dad. Like going to cooking school. So...thanks for that.😅
四川回锅肉的本质是酱煸肥肉,要出酱香,广东改良版可以用阳江豆豉和李锦记辣酱同出油肉片一起煸炒,临起锅放稀释的古劳面豉。再者肉片切厚了,四川2毫米就够了,如果因为配菜太硬,可以多煸会,回锅肉的四川本名是熬锅肉,可见一斑。
Every time I see a video, even if I don't have time to watch it right then, it always gets saved to watch later. Valuable stuff.
It is 00:00 and i can't wait for tomorrow to try this recipe, i am dying of hunger after watching every of your videos😅
It looks actualy easy to make, I'm definetely trying this plate this weeknd!!! I love how your instructions are so clear to follow, best chef ever!!!
Another delicious dish, well explained, expertly executed. 😋👍🍊♥️🌻
that looks so yummy!!!
Thank you 🙏 I have tried a number of your recipes and my family loves them.
Been thinking about this dish alot. Thanks!
I adore your entire family. Your Dad is an amazing cook and I have tried to make some of his dishes. They can out fine but I am sure your Dads would be better. I have be watching fir about a year or more and I can say I think it is great that you do this with your family. I enjoy it very much.
Looks so good!!
That looks Absolutely Delicious ❤
Thank you for sharing ❤
I really enjoyed this recipe! Very delicious. Thank you!
@allnaturalbrown
2 ай бұрын
And now I just made it a second time. Hahahah!!! Delish!
Your kids are so big now! Three generations of KZreadrs in the making!
I like using leeks with twice cooked pork :)
I love Hui Guo Rou !!!! 🤩
I just had hui guo rou last week 😋✌️. It was so good
It's a winner. I forgot my Cantonese mum Meiling used to make this - so off to the butchers .......tonight's the night !
Hey! I love your videos!!! Would you consider doing a video for Hong Kong style tomato and pork chop rice recipe? I have had that in Hong Kong years ago and can’t get over how tasty it was!
@carrie_lol
2 ай бұрын
大家樂?😂
looks soooo good, I'm starving lol
Looks Yummy. Did Cam and Mei enjoy it?
Costco Business Center has pork belly with skin on if anyone is interested. They sell it as a whole rectangular slab.
經典香港口味!
@MadeWithLau
2 ай бұрын
好多謝您嘅支持!老劉祝福您闔家安康快樂!
Awesome recipe chef, please show taiwanese danzai noodle recipe please
Is the music new, or have I just not noticed it before? I like it regardless!
Where does your dad live? I want to move into the neighborhood. Preferably right next door!!😁
You have very nicely voice lucky to you brother
師傅的刀功和切法都好值得學習,一般人都不知道原來怎樣切都有學問的。
@MadeWithLau
2 ай бұрын
非常感謝你的支持!老劉祝福您與家人安康快樂!
劉師傅萬歲
@MadeWithLau
2 ай бұрын
在下愧不敢當,非常感謝您的支持!老劉祝福您同家人安康快樂!
Wow! The kids have grown so much. Very good looking kids btw
Now there is skin-on pork belly available at Costco @ northern Virginia!
Can you teach how to cook honey chicken? Thanks.
I guess with the boiling loosening up the fat, would the meat used would be more lean than many might be led to believe?
somehow very pleasant baby screams
pls feature "dry cooked chicken"
Too bad my arteries can't handle pork fat. Looks yummy!
北美的豬肉全部都有一陣騷味,請問要如何才能去除那陣騷味?
@KopiOkaya
2 ай бұрын
您可以放姜和青葱过一下水。我在美国住了9年。
@vincenttop10
2 ай бұрын
@@KopiOkaya 需要川燙一遍嗎? 最近很想吃豬肉但是加拿大這邊豬肉都有股騷臭味,感覺很難吃,就算我放水川燙了再去下香葉八角滷都還有一股味道。
@MadeWithLau
2 ай бұрын
我初到美國時也覺得這裡的豬肉有騷味,時間長了,也就習慣了,不過我在烹調前會做一些準備工作:豬扒或排骨先用凍水浸泡一會,使其去掉血水,用酒、胡椒粉、薑末醃製過才煮.如炒瘦肉片,在切好後也浸泡過再腌過才炒,這也只能盡量減少騷味而巳。我平時都這樣做的。非常感謝你的支持!老劉祝福您和家人安康快樂!
@vincenttop10
2 ай бұрын
@@MadeWithLau 多謝劉師傅分享個人經驗❣
@hkervyn
2 ай бұрын
可以加香草粉(coriander)一起焯水,美国超市都有的卖
我有預感很多來自中國的鍵盤大廚即將抵達戰場
@elizachan2932
2 ай бұрын
甚麼意思?我不太明白。
@conghoun5950
2 ай бұрын
@@elizachan2932会有人觉得这个做法不正宗
Why did he stick empty chopsticks so deep into his mouth?
Anything but tofu…can I substitute something else or leave the tofu out?
@krazzykid1734
2 ай бұрын
You could easily leave the tofu out and still get the same basic taste from the dish. The only thing you will miss is a very slight nuttiness from the dried tofu. Replace the tofu with some mushrooms if you want to fill it out a little more. Heck, even thin sliced chicken would work well in the place of tofu (but will change taste slightly).
Pork belly no skin no good ;) Costco rips people off! XD
Not enough sauce to be authentic
@vincenttop10
2 ай бұрын
標題已經回覆了,應該係劉師傅版本的回鍋肉
Sorry, but this is a typical Western Restaurant version.. (European aswell as American) Nothing to do with the Original Chinese recipes, because there's a few "with or without fermented Blackbeans".
@viviphye
2 ай бұрын
It's a Cantonese version of the dish. They explicitly say that it's his dad's version (literally in the title) and not the original Sichuanese version, and point to Chef Wang Wang's video for the Sichuanese recipe. Cantonese restaurants in North America often reimagine dishes from other Chinese cuisines from a Cantonese understanding using ingredients readily available in North American markets. It's a type of fusion food with as rich history in its own right.
@LegPressWhizzer
2 ай бұрын
@@viviphye yup! It's why Randy pointed viewers to Chef Wang's video for the more traditional version. There's even a Japanese version out there that uses the sweet bean sauce instead of the ground bean sauce (sometimes even miso) and doesn't tend to include any additional spicy peppers to suit their palates
As this was being plated I couldn't help but think that some thick sliced mushroom would be an excellent addition. It looks very tasty, and I even have all the ingredients available where I live in México! Thank you!!