This is my go-to Chinese cuisine Channel. Jeremy, you are doing a great service to the entire world by sharing this food with us. Times are tough, but great Chinese food is medicine for the soul.
Well done, Jeremy and team, that was really interesting. As you probably know, the type of sweet-and-sour sauce that your subscriber Jameel requested and which you made - without ketchup and based entirely on sugar, vinegar and soy sauce - is occasionally to be found in the restaurants of London’s Chinatown, but only if you order from the Chinese-language menu rather than the English-language menu. If you order ‘sweet-and-sour pork’ from the Chinese-language menu, this is the type of sauce that you’ll get - and the cut of pork used will, more often than not, be spare ribs. Delicious and well worth seeking out - so nice to know in this time of lockdown how to make it at home. Thank you. 👍
Hello helloooo school of wok I am really glad you guys are doing well really enjoying your videos a lot excellent videos as always hope you have a wonderful day can't wait for new videos go get em tiger.😸😸😸
Love your recipes and your straightforward teaching style! Here’s a question that you might find interesting: have you ever tried subbing in Shao Xing for rice vinegar in a sweet/sour sauce? What do you think?
I love the look of this, and I want to try it, but I can't find the recipe. At the time of writing, there is no link on this page, and when I went to the recipes section of the website and tried to search, nothing was found. I always print the recipes and put them in a folder in the kitchen, so that I don't need to take the computer into the kitchen. Your recipes are amazing, Jeremy. Thank you for sharing them with us.
When I lived in Australia in the 1970s, one of my favourite after school snacks were Dim Sims (not Dim Sum) from the Chinese takeaway. Very tasty. The only ingredient I remember is cabbage. Does the School of Wok know about these snacks?
That sauce looks so good! Unfortunately thick cuts of pork like shoulders and chops make my tummy hurt. I think I'll try baking up crispy bacon and then follow the recipe!
This is my go-to Chinese cuisine Channel. Jeremy, you are doing a great service to the entire world by sharing this food with us. Times are tough, but great Chinese food is medicine for the soul.
Thanks John! - Chris
Amazing. Thanks Jeremy. Thanks so much for taking the time to film and share. MACK, Huddersfield
A valuable resource. Thanks, guys, for some very high quality demonstrations of wok artistry!
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.😍🧡
Thanks! - Chris
Well done, Jeremy and team, that was really interesting. As you probably know, the type of sweet-and-sour sauce that your subscriber Jameel requested and which you made - without ketchup and based entirely on sugar, vinegar and soy sauce - is occasionally to be found in the restaurants of London’s Chinatown, but only if you order from the Chinese-language menu rather than the English-language menu. If you order ‘sweet-and-sour pork’ from the Chinese-language menu, this is the type of sauce that you’ll get - and the cut of pork used will, more often than not, be spare ribs. Delicious and well worth seeking out - so nice to know in this time of lockdown how to make it at home. Thank you. 👍
Good to know! We're counting down the days we can head back into the Chinatown restaurants again! - Chris
If there is one channel whose advice you want to take to begin wok cooking, this is it. Thank you Jeremy.
Thanks! - Chris
You should also check out Hot Thai Kitchen
I love school of wok. Who else is with me?
My mouth is actually watering, going to try that this week...
Let us know how you got on! - Chris
@@SchoolofWok Really really well, my family loved it. My son tried but was not so successful, he burnt the sweet and sour sauce.
fantastic dish!
Also on sunday?? Thanks a lot Chef!!
Great recipe!!
Greetings from North México
We now post on Wednesdays, Fridays and alternating Sundays! - Chris
I looove 5hat you use your hands. Soo tactile😊 great recipes thanks so much from australia 🎉
that looks so good, I can almost smell and taste it
Hello helloooo school of wok I am really glad you guys are doing well really enjoying your videos a lot excellent videos as always hope you have a wonderful day can't wait for new videos go get em tiger.😸😸😸
Thanks Anika! - Chris
Love your recipes and your straightforward teaching style! Here’s a question that you might find interesting: have you ever tried subbing in Shao Xing for rice vinegar in a sweet/sour sauce? What do you think?
yas! Simple, with ingredients i can buy and looks delicious!
This food challenge request is awesome ❤❤🎉
Well done! Realy amazing!
Thanks! - Chris
That looks awesome!!
It was! - Chris
Looks amazing!
It was! - Chris
Hey Jeremy
I really love your channel, but what I would love more if I could buy that circular chopping block ..really nice 👍
Well done. Thanks.
Thanks for watching! - Lee
I love the look of this, and I want to try it, but I can't find the recipe.
At the time of writing, there is no link on this page, and when I went to the recipes section of the website and tried to search, nothing was found.
I always print the recipes and put them in a folder in the kitchen, so that I don't need to take the computer into the kitchen.
Your recipes are amazing, Jeremy. Thank you for sharing them with us.
never heard of a pen and paper dude lol
@@bobby6308 insert larfing emoji here, some folk eh?
I was looking a copy of the recipe for the Hong Kong Sweet & Sour 🐷 too.
P.S. This is my new favorite RUclips Channel.
Watching this when i haven't eaten anything yet and i don't know why i torture myself like this 😂
Ha, I always do the same thing - Chris
@@SchoolofWok you can have it at least 😂
I did that last night. Ended up making a trip to the grocery store and then cooked black bean chicken, at 10pm.
i made it and it was lush..though the pork with the batter was not crispy despite following the receipe. pork crackeling was peng though.
I made you char sui pork last night it was bloody lovely I had left overs for brekkie
We’re glad you liked it! - Lee
Im so making this tonight.
Let us know how it goes! - Chris
@@SchoolofWok Just delicious as it happens just now. Thanks we loved it.
Do you make crab claws in ginger sauce?
im gona make this tomorow without the crackeling.
Once again, no recipe link? Are you not putting them on any more?
culinary jackkie chang 🤘🤙😎🤓😼
Love this site… but need help with viewing the recipe. I’ve clicked on description. Thank you.
When I lived in Australia in the 1970s, one of my favourite after school snacks were Dim Sims (not Dim Sum) from the Chinese takeaway. Very tasty. The only ingredient I remember is cabbage. Does the School of Wok know about these snacks?
Just read up about them, I love the history! I've sent it to the team to check out too - Chris
Since our local old fashioned butcher closed down, it's so hard to find "real meat cuts". Shoulder, neck, cheek, tongue, ribs, offal...
yum yum. I think I prefer deep fried belly skins rather than oven one. I mean if you ever eat deep fried pig head you'll know what I mean xD
Is corn flour the same as corn starch?
yes. Brit talk.
Yes 100%. I asked Jeremy this question some time ago
❤❤❤❤✌🏽
That sauce looks so good! Unfortunately thick cuts of pork like shoulders and chops make my tummy hurt. I think I'll try baking up crispy bacon and then follow the recipe!
cut them thinly?
chew your food?
epic
that sweet n sour looked so DRY.
Hay gays.
Don't know why i read that as King Kong style sweet and sour sauce.