I just love watching Daddy Lau cook. I love hearing him speak Cantonese while dispensing cooking wisdom. It brings back fond memories of watching my mom cook with the added bonus of now understanding why certain steps were necessary. Daddy Lau is such a good teacher, and it seems to come easily. The beauty is that as he explained and compared different cooking techniques, braising versus stir fry, it made so much sense now, and it encourages me to expand my repertoire. The videos are wonderful with Chinese and English explanations all the while having subtitles to reinforce the teaching. I can confidently make any dishes that I've watched. Thank you Daddy Lau and family. Keep the teaching coming.
The intuition is on point, and I am very appreciative of the explanations. This explains why my mom never really could teach me via a recipe. There are experiential parts to cooking that require observation and adjustment. Continue the great content and commentary. It facilitates cross cultural and intergenerational communication and understanding! Mahalo!
I made this! At first I thought the sauce was a bit diluted to my liking, but then after I boiled it further to reduce the sauce the consistency was just nice, and the potatoes were so yummy after they soaked up all the juice! 😋
I have tried a few of Daddy Lau’s recipes and they are really good. This one is great too. Thank you for sharing all these wonderful Cantonese recipes.
if you are checking the potatoes. A very quick way to check is to look at the cutting edge of the potatoes. If it starts to get "fuzzy", instead of a hard straight edge. it's started to soften. If the potatoes are beginning to lose it shape and the juice is started to get starchy, it's gone too soft and the potatoes will beginning to melt. So potatoes is at perfect softness when the edge has just started to get soften. No need to stick a chop stick into it, although it is the surest way to check.
Greetings from the Czech Republic. Great recipe again and great DAD. If I could ask for the pork knuckle recipe. Thank you very much and greetings, your fan Karel
THIS DISH IS DELICIOUS TASTY DELICIOUS YUMMY. THIS IS HOME STYLE GRAND MA STYLE. BUT THIS IS GREAT CHEF DADDY LAU STYLE .HI RANDY I AM VERY GLAD TO HEAR CHEF DADDY LAU SPEAK CANTONESE. THEN EXPLAIN STEP BY STEP. RANDY THIS IS DADDY 50 YRS HARD WORKING SKILL IN THE KITCHEN . TODAY DADDY ALWAYS SAY VERY EASY FOR DADDY. BUT NEED A LONG STRUGGLE OF YRS TO LEARN THE ART AND SKILL OF COOKING TO BE A GREAT CHEF LIKE DADDY LAU. HOPE YOU LEARN YOUR DADDY COOKING ART AND SKILL RANDY.❤😂😂😂😂❤❤😅😅😅😊😊😊 I LOVE TO SEE YOUR DADDY COOKING RANDY. GOD BLESS YOUR DAD AND MOM AND YOUR FAMILY A TWO KIDS. ALWAYS KEEP BLESS DADDY LAU AND FAMILY. MY RESPECR AND HONOUR TP GREAT CHEF DADDY LAU.LONG LIVE AND HEALTHY LONG LIFE TO DAD AND MOM.😊😊❤❤❤❤😂😅😅😅😅
I remember i watched your video before talking about this bean sauce and you had link for what sauce you are using. Can you tell me where i can find that please
Test biting t Veg , if soft.. , Picked out all t Veg , n con't stewing ( adds more water) t Pork further for about 45 minutes ( v low heat ) = more tenders , Ez to Chews !!
I made this ❤🤩 with minced pork and the taste is bomb! Just like the caipeng versions that I like best 😊 thank you! ⚘️ 🎉 In fact I made 2 versions to compare 😂 - one was a very simple version with just dark soya sauce, garlic and pepper, and I added bell peppers to that version. Although on first bite both versions taste good, uncle Lau's version has more nuance and depth and flavour layers so it doesn't get boring after several bites. You're the best uncle Lau! Thank you for sharing your knowledge 🙏 ❤🎉
Hello Mr thank you so much for the most amazing super delicious yummy yummy Recipe and thank you for your Beautiful video enjoy 🟢🟢🟣🔴🔴🔴♥️🟠🟠🟠🟠🟠🟠♥️🔴💓🛑🛑💓💛🎈🎈🟥🥰🥰🥰🥰❤️❤️💞💞🟨🧡🧡😍💌💗💗♦️🟧🟧🟧💟💟❣️💚💚❣️🟦💟💞💞🟥🟥💓💓♥️♥️🔴💛🎈🧡🟨
I"m surprised you have'tn made the classic Stir-fry Beef & Black Bean yet. There's a restaurant in Montreal that makes an AMAZING one and I love it. I just tried a recipe from another channel on RUclips and it's not good and way too salty.
@@linawu5042 Hello Lina :) I haven't been there for a while and the name is *Kam Shing.* It's on Van Horne near victoria street (métro Plamondon). It's two Chinese brothers who took me there and I had the beef and black bean. I LOVED it so much, that it's what I ordered every time I went back. So I have no idea if the other meals are good lol In Chinatown, a nice place is Mon Nan. It's a bit outside on De La Gauchetièrenear St-Dominique (the other side of St-Laurent). Good food, good price. *Kam Shing Van Horne* 4771, Van horne, Mtl (near Victoria street and métro Plamondon) *Mon Nan* 43, de la Gauchetière (corner St-Dominique, 2nd floor)
I have the same Gas One portable stove! I love that's duel fuel and burns at 15000k BTUs. The problem is that the fuel does not look like it's being efficiently burned.
I'm about to make this, but have reservations about the time it took to cook. I would think it would take nearly an hour to cook the pork belly properly.
I"ve decided to go with an hour - from other recipes. I'm putting in the pork, Then adding the potatoes and carrots to cook for about 30 miniutes, and onions for about 5 (after frying them). I fried the pork first, then the veges in the pork fat. It seemed to me the way it should be done. I'm into saving time, but also flavor.
Finished it. Potatoes were a bit soft, but they were small blue new potatoes that I left the skin on and cut in half so they still maintained their shape. They cooked faster because they were new potatoes. The carrots were barely done in the same time. It's really good! The hour of cooking for the pork belly worked fine. Could have likely cooked it less a little, but not much. It's not falling apart, just tender. Served it with the smashed cucumber salad - another great recipe. I would have made more, but it was late.
A small square of pork belly at my Brooklyn NY supermarket is ten dollars. One day I will splurge. I wonder how much pork belly cost in China and South Korea? ❤
I would suggest going to Costco for pork belly. Costco's pork belly is pretty affordable. Like Randy said, alternatively you can use pork butt aka pork shoulder to make this dish and that's usually the cheapest cut of pork you can get from the market.
Pork belly is expensive in Arizona too, I bet partially because it's ILLEGAL, to raise pigs in Arizona. You can't just go buy a pig like you could back in Missouri.
I disagree on / my personal tips 1. The type of potato you use matters a lot! If you use a waxy potato vs a starchy potato, the cooking time is a bit more forgiving. The waxier the potato, the better it is at holding it's shape. Never use starchy potatoes like russets for braising unless you want your potato to fall apart easily. The red potato is a fairly waxy potato, but I would have gone with a waxier potato like a Yukon gold if you worry about cooking time. Essentially, research your potatoes. 2. I would wash the starch off the potatoes after cutting if you want to reduce the sticking factor when you're frying the potato. The starch on the potatoes is what's causing the potatoes to stick when frying. Plus you won't need to use as much oil while frying if you rinse off the starch.
Join the Canto Cooking Club: bit.ly/3nQ62rL
Get the full recipe: madewithlau.com/recipes/braised-pork-with-potatoes
I just love watching Daddy Lau cook. I love hearing him speak Cantonese while dispensing cooking wisdom. It brings back fond memories of watching my mom cook with the added bonus of now understanding why certain steps were necessary. Daddy Lau is such a good teacher, and it seems to come easily. The beauty is that as he explained and compared different cooking techniques, braising versus stir fry, it made so much sense now, and it encourages me to expand my repertoire.
The videos are wonderful with Chinese and English explanations all the while having subtitles to reinforce the teaching. I can confidently make any dishes that I've watched. Thank you Daddy Lau and family. Keep the teaching coming.
The intuition is on point, and I am very appreciative of the explanations. This explains why my mom never really could teach me via a recipe. There are experiential parts to cooking that require observation and adjustment. Continue the great content and commentary. It facilitates cross cultural and intergenerational communication and understanding! Mahalo!
I LOVE it when the potatoes absorb all the sauce and seasoning during a braise. They become amazing flavor bombs! Then when paired with pork 👌
I was able to play soccer in China and visit Canton. Here in the States, Cantonese cooking is my favorite. Thank you for sharing these recipes.
My Dad Mr. Wong used to make this for us with bacon ribs! Miss you Dad!
I love this dish, though I seem to remember it being made with taro root rather than potato.
With radish is Japanese dish - Kakuni
Am just LOVING your dad’s recipes, this one is on tonight’s menu!!
This unlocked a childhood memory I forgot!
It looks delicious.
I remember this when my dad would cook this. He would used fermented red bean curd instead of the bean paste.
劉師傅講的好詳細，每道菜都認真製作，正！
非常感謝您的支持和肯定！老劉㊗️您和家人健康快樂！
真係好叻仔劉師傅教我地煑餸真係好正💯👍💯👍💯👍💯👍💯👍💯👍💯👍💯
好多謝您嘅支持！老劉祝福您闔家平安健康快樂！
Hi. I'm from Philippines and Chinese food is always the best! 😁
I love the vlog, excellent cook !!
I used 牛肋條 and used 豆豉醬（didn't have 麵豉醬) ，the results are as awesome!! Super thanks for the video!!!!
I love all of your dad's cooking. It has become my go-to recipes. Thank you!
I made this! At first I thought the sauce was a bit diluted to my liking, but then after I boiled it further to reduce the sauce the consistency was just nice, and the potatoes were so yummy after they soaked up all the juice! 😋
This is one of my childhood dishes that i almost forgotten about!
好喜歡你們！在你們這裏學了很多菜式 衷心祝願您們家裏人身體健康 萬事如意
非常感謝您的支持和祝福！老劉祝福您闔家健康快樂幸福！
I definitely make it today, thank you uncle Lau!
Daddy Lau, is it possible to marinade the pork meat for several hours before cooking?
Thank you for this wonderful video!
My Aunt use to make this at her restaurant for us at dinner time but with chicken. You can't go wrong with pork either. Great dish.
I LOVE this channel! Great cooking tips :)
I have tried a few of Daddy Lau’s recipes and they are really good. This one is great too. Thank you for sharing all these wonderful Cantonese recipes.
Yummy Sir thanks for your cooking
wow i was planning on making braised pork tonight, but i will get the potatoes and try this tomorrow instead!
.....Вкусно....очень!😊😊😊Very tasty!😊😊😊
Recipes are great, and my Canto improving thanks to yr mom and dad! Thank you 🙂
Your Daddy's dishes are always the best!
Making this recipe right now for a Chinese New Year party! It will be part of a family food contest. 🤞😊
Well done guys. Love yr Dad's recipes
劉師傅廚藝頂呱呱👍👍
好多謝您嘅支持與讚賞！老劉祝福您同家人健康快樂！
if you are checking the potatoes. A very quick way to check is to look at the cutting edge of the potatoes. If it starts to get "fuzzy", instead of a hard straight edge. it's started to soften. If the potatoes are beginning to lose it shape and the juice is started to get starchy, it's gone too soft and the potatoes will beginning to melt. So potatoes is at perfect softness when the edge has just started to get soften. No need to stick a chop stick into it, although it is the surest way to check.
Greetings from the Czech Republic. Great recipe again and great DAD. If I could ask for the pork knuckle recipe. Thank you very much and greetings, your fan Karel
Your videos and website are so good for teaching :) i'll do this recipe today!!!
Wonderful video! Thank you so much for the recipe!
looks like perfect homey comfort food!
It's the easiest dish to fall in love as a child. Though my mom uses chicken.
Ohhh I've been waiting for this one, delicious
THIS DISH IS DELICIOUS TASTY DELICIOUS YUMMY.
THIS IS HOME STYLE GRAND MA STYLE.
BUT THIS IS GREAT CHEF DADDY LAU STYLE .HI RANDY I AM VERY GLAD TO HEAR CHEF DADDY LAU SPEAK CANTONESE.
THEN EXPLAIN STEP BY STEP.
RANDY THIS IS DADDY 50 YRS HARD WORKING SKILL IN THE KITCHEN .
TODAY DADDY ALWAYS SAY VERY EASY FOR DADDY.
BUT NEED A LONG STRUGGLE OF YRS TO LEARN THE ART AND SKILL OF COOKING TO BE A GREAT CHEF LIKE DADDY LAU.
HOPE YOU LEARN YOUR DADDY COOKING ART AND SKILL RANDY.❤😂😂😂😂❤❤😅😅😅😊😊😊
I LOVE TO SEE YOUR DADDY COOKING RANDY.
GOD BLESS YOUR DAD AND MOM AND YOUR FAMILY A TWO KIDS.
ALWAYS KEEP BLESS DADDY LAU AND FAMILY.
MY RESPECR AND HONOUR TP GREAT CHEF DADDY LAU.LONG LIVE AND HEALTHY LONG LIFE TO DAD AND MOM.😊😊❤❤❤❤😂😅😅😅😅
OMG I want to try that. Delicious 😋
I remember i watched your video before talking about this bean sauce and you had link for what sauce you are using. Can you tell me where i can find that please
This looks so delicious. I'm going to make this mmm😋😁
Thanks for using traditional chinese as the subtitle
Thank you Sir!!!
Test biting t Veg , if soft.. , Picked out all t Veg , n con't stewing ( adds more water) t Pork further for about 45 minutes ( v low heat ) = more tenders , Ez to Chews !!
I made this ❤🤩 with minced pork and the taste is bomb! Just like the caipeng versions that I like best 😊 thank you! ⚘️ 🎉
In fact I made 2 versions to compare 😂 - one was a very simple version with just dark soya sauce, garlic and pepper, and I added bell peppers to that version.
Although on first bite both versions taste good, uncle Lau's version has more nuance and depth and flavour layers so it doesn't get boring after several bites.
You're the best uncle Lau! Thank you for sharing your knowledge 🙏 ❤🎉
Yayyyyy so glad it tasted good!!
Yes, comfort food! Sometimes I like to substitute taro for the potatoes.
I prefer this with taro too!
Nice.Thankyou
Hello watching from taiwan I want to try to cook my boss
Yummy 😌
Hello Mr thank you so much for the most amazing super delicious yummy yummy Recipe and thank you for your Beautiful video enjoy 🟢🟢🟣🔴🔴🔴♥️🟠🟠🟠🟠🟠🟠♥️🔴💓🛑🛑💓💛🎈🎈🟥🥰🥰🥰🥰❤️❤️💞💞🟨🧡🧡😍💌💗💗♦️🟧🟧🟧💟💟❣️💚💚❣️🟦💟💞💞🟥🟥💓💓♥️♥️🔴💛🎈🧡🟨
This is wonderful!!!!
I"m surprised you have'tn made the classic Stir-fry Beef & Black Bean yet. There's a restaurant in Montreal that makes an AMAZING one and I love it. I just tried a recipe from another channel on RUclips and it's not good and way too salty.
Which restaurant in Montreal? I’m in the area, craving to try authentic Cantonese food besides a handful in Chinatown 😊
@@linawu5042 Hello Lina :) I haven't been there for a while and the name is *Kam Shing.* It's on Van Horne near victoria street (métro Plamondon). It's two Chinese brothers who took me there and I had the beef and black bean. I LOVED it so much, that it's what I ordered every time I went back. So I have no idea if the other meals are good lol In Chinatown, a nice place is Mon Nan. It's a bit outside on De La Gauchetièrenear St-Dominique (the other side of St-Laurent). Good food, good price.
*Kam Shing Van Horne*
4771, Van horne, Mtl (near Victoria street and métro Plamondon)
*Mon Nan*
43, de la Gauchetière
(corner St-Dominique, 2nd floor)
My grandma made a version with taro root. Would that be a direct substitute for potato here?
Yup, we used taro root.
Yummy 😋
I have the same Gas One portable stove! I love that's duel fuel and burns at 15000k BTUs. The problem is that the fuel does not look like it's being efficiently burned.
Can you substitute potato with rattan in this recipe? 可以用藤條代替薯仔嗎?
細個果陣，因跳皮，呢道菜吃過唔少。現在冇得代替啦。好多謝你關注我哋！多謝🙏！
I'm about to make this, but have reservations about the time it took to cook. I would think it would take nearly an hour to cook the pork belly properly.
I"ve decided to go with an hour - from other recipes. I'm putting in the pork, Then adding the potatoes and carrots to cook for about 30 miniutes, and onions for about 5 (after frying them). I fried the pork first, then the veges in the pork fat. It seemed to me the way it should be done. I'm into saving time, but also flavor.
Finished it. Potatoes were a bit soft, but they were small blue new potatoes that I left the skin on and cut in half so they still maintained their shape. They cooked faster because they were new potatoes. The carrots were barely done in the same time. It's really good! The hour of cooking for the pork belly worked fine. Could have likely cooked it less a little, but not much. It's not falling apart, just tender. Served it with the smashed cucumber salad - another great recipe. I would have made more, but it was late.
Where did you go to purchase the "plate colander"?
Can I take a look of the ground bean paste?
The brand used
T y
Would a dutch oven work for this too?
Can I use crushed yellow beans sauce instead ground beam sauce
Can not find ground bean sauce, what can you substitute with it?
soybean paste
Shredded potato...hot and sour I think? I’ve had it at restaurants and would love to make at home if I can learn how
please advise why potatoes need to pre-fry first, thanks
I think it's for fragrance, flavour and doesn't disintegrate that easily.
1:08-1:21 very interesting.
Can i be adopted by your family cuz i love to eat 😂😂😂
Anyone got a link to the wok that daddy is using?
Can you use seafood for pescatarians and if so what type of fish do you recommend?
Mgôí Mgôí 🙏🏼☂️🌅🎵🤤 13:50
A small square of pork belly at my Brooklyn NY supermarket is ten dollars. One day I will splurge. I wonder how much pork belly cost in China and South Korea? ❤
I would suggest going to Costco for pork belly. Costco's pork belly is pretty affordable. Like Randy said, alternatively you can use pork butt aka pork shoulder to make this dish and that's usually the cheapest cut of pork you can get from the market.
Pork belly is expensive in Arizona too, I bet partially because it's ILLEGAL, to raise pigs in Arizona. You can't just go buy a pig like you could back in Missouri.
My mum sometimes used chicken wings.
That would be nice!
細個嘅時候係用慈菇燜豬肉
慈菇燜豬肉都好好食，每年春節時都買來煮。好多謝您嘅支持！老劉祝福您闔家平安健康快樂！
@@MadeWithLau 劉師傅客氣！
儿时台山的味道
好多謝鄕里嘅支持！老劉祝福您闔家平安健康快樂！
藤条焖猪肉😂
細個果陣常吃呢味餸，你有吃過嗎？好多謝您嘅支持！老劉㊗️您同家人健康快樂！
@@MadeWithLau 细个经常食😂
Is it ten min enough? From my cooking experience the pork belly would need some time to soften it
That is my thought too. I can't believe that is long enough cooking.
What about Cam? When does he enjoyit?
I disagree on / my personal tips
1. The type of potato you use matters a lot! If you use a waxy potato vs a starchy potato, the cooking time is a bit more forgiving. The waxier the potato, the better it is at holding it's shape. Never use starchy potatoes like russets for braising unless you want your potato to fall apart easily. The red potato is a fairly waxy potato, but I would have gone with a waxier potato like a Yukon gold if you worry about cooking time. Essentially, research your potatoes.
2. I would wash the starch off the potatoes after cutting if you want to reduce the sticking factor when you're frying the potato. The starch on the potatoes is what's causing the potatoes to stick when frying. Plus you won't need to use as much oil while frying if you rinse off the starch.
地道~
非常感謝你的支持！老劉祝福您同家人安康快樂！
We butcher our own hogs and we call that stuff on the skin scurf.
From my experience if the pork belly has only been cooked for 10min the end result will be very greasy
I will use less fat meat.
i farted!
nice
too much talking...just cut to the chase and cook!
To much whining, turn down the volume and watch...
What is the problem with you?
It looks delicious