I wish i had someone close to me like your father, to share and teach me the ways and recipes they learned throughout their life. I am truly thankful for your channel.... Somehow It fills that empty gap, kinda feels like im part of your family, watching and learning from our elders. Thank You All for sharing your content with us. Many blessings to you and your family.
You will be a great father. What you didn’t have growing up, you can never take for granted. Your soul won’t allow you to not notice. You are a good person, not broken from lacking family, you will make your own. I too have no family, they tried to kill me when I was young.
@@Clarence_13xdamn.. what type of sorcery is this?! idk how u.... i needed that Brother. Appreciate it. And i hope you find the family you deserve, even if they're not blood.
I just love the way everything is explained. The reason WHY something is done is so essential for those who want to learn and improve. Everything I’ve made from this channel is just so delicious. Thank you from the country of Wales.
I'm a helper here in HK and watching your dad's videos helps me a lot in preparing dishes for my employer and they love it...thanks for the good videos..
I really enjoy watching your channel. Not only do I learn how to cook from your dad, it's also like a trip down the memory lane. And your interactions as a family is just so heart warming. Thank you for doing what you do and please let your dad know that many happy bellies are very appreciative of the knowledge he imparts.
Made this tonight. The final steam softened all of the nice crisp, but they looked amazing and all my kids said they were the absolute best. Definitely making again. Many times.
Love how your dad probably stepped out of his comfort zone to be so precise with his ingredients. Asian cooks usually go by feel and instinct. But love how he chose to play along and have audience awareness.
A man with passion in his cooking. Yes he is settled well in USA and yet able to flourish his roots of Chinese cooking. A n open minded man, listen and understand English. A man who thrives well in a foreign land and do his utmost best to preserve his trade
I love all the “why” questions answered in the voiceover. I find I better remember the technique if I know why it’s necessary and what it will achieve. This looks delicious! Thanks for sharing your recipe 😊
Those close-ups and slight panning of Daddy Lau slicing are so soothing to watch even for those few seconds. A montage of them would make for a therapeutic ASMR.
the paper towels, if anyone is wondering look like viva signature cloth. its great cause it doesnt really stick or fall apart into what youre patting dry.
Love the way Elder Lau called the family to come and eat at the end of the video.🥰My grandfather was Cantonese and enjoyed cooking for us grandkids growing up and I enjoyed visiting him often because he cooked so much with love. Thank you for sharing your wonderful traditional Cantonese recipes, they are yummy & cooked with love!💖
man, I have so many memories of those Canton/Hong Kong style fried pork chops. I remember when I just graduated and got my first job, I wound go to the Cha Chaan Teng and order one fried pork chop rice every time I received my salary, and changed the plain rice to fried rice to celebrate
While watching your videos has certainly made me a better cook there is a joy in just watching your dad work. Seeing a master at their craft just instills a joy in me. I aspire to those knife skills some day.
Everything I have done by following your dad’s instructions have been delicious. You’re so lucky to have him cook for you. Thank you so much for sharing ❤
What a beautiful family 😢❤ I’m a Vietnamese born speaking broken Cantonese. I recently have just discovered daddy Lau amazing cuisine and I have been watching most of his videos and of course I’ll be watching all of the past ones too. I must say one video has brought me to tears; no, actually I was crying my eyes out. Randy and Maya, when you welcome Mai Ji, daddy Lau cooked the pork knuckle with ginger! What a beautiful father in law he is! My Chinese name happens to be Ji too.. I just loveeeeee your family❤❤❤. Thank you Daddy Lau for sharing all your knowledges and cooking skills. I’m hooked to cooking now because of you 🙏🙏🙏. I wish you all the health and happiness in the world🧡🧡🧡
Be proud of your dad. He is a good cook. I try everything different every time and now every time is good. Just be thankful that we have dad’s my dad is another life anymore. He was a good cook to thank you for sharing. God bless you and your family.
I love watching your father cook! The best is seeibgvyou all aroubd the table ready to eat! Such a beautiful family. Im going to try the pork recipe this week.
Just wanted to say thank you for sharing this recipe and others. I have never cooked pork chop my whole life, but this video gave me hope even I could do it… and it was a big hit with the family. Thanks so much for showing how this can be done in a home kitchen!
I did a test run of 1 chop tonight to see how it would turn out and it was fantastic so tomorrow I'm making them for dinner. So crispy and all the juice gets locked in cuz of the crust. I subbed vermouth instead of cooking wine simply because it's shelf stable and can be kept around a long time and none goes to waste.
First of all, thanks a lot for making this channel. I love watching your family interactions and traditions that help mold who you are now. Also, this is my go-to for Chinese dishes. I love how easy your dad makes it😊 Does your dad make Chinese steamed pork/chicken buns or Bao buns? It would be interesting to watch his take on it. Thanks for uploading 😊
I am a worker from Indonesia who is currently working in HK. I always follow your content, sir, and I always cook according to what you say. My employer said that your cooking is delicious. Thank you for the education. Always be healthy and live long.
Tried Daddy Lau's recipe for pork and it's really fantastic, the marinade really adds some serious flavor while the cornstarch and tenderizing really helps preserve the texture of the pork . I may have used too much garlic this time round but that's an easy fix. Many thanks :)
My dad is no cooking expert nor do I live with him anymore, apart from the amazing recipe this video offers, that feeling of living with your family attacts me as well. As someone who is thousands of miles away from home, I wish one day I could bring my parents over to my place and hopefully then I can cook some food for them everyday.
Wow that was a great production. Definitely going to make these. I loved seeing the family enjoy his delicious cooking. Thanks for sharing your very important family time with me. Loved it!
I ❤so much,,,Love watching this wonderful chef,,I have already learned to cook my chicken wings from him, ,.they are tender, delicious and have so much flavor !,,Now, I bought pork and will learn to cook it by watching this chefs video,, , Thank you for sharing your family and cooking ideas with us, we can come back here , anytime we want and learn from a real Chef ! How convenient and marvelous for us ! ❤thank you Chef and thank you, his Son , from East coast America,with love❤
Easily one of my favorite pork dishes. As a Cambodian, I typically do fish sauce, oyster sauce, sugar, pepper, garlic and corn starch. I'm gonna make some following your recipe and do a side by side comparison. I know they'll both be awesome
I love this channel and am so happy I found it. I made the pork chops for my wife. They were not as perfect as your Dad's (did not get that perfect crispy coating) but she declared that they were the best tasting chops ever, and I "can make these anytime." When I hear that ...
I always love watching your dad cook. I could listen to him (with a translator) for hours. I would live to have him do a video on wok, cleaver, and other tool selections. Where I live, we do not have many ethnic shops to buy these items. Oh, something you didn't mention, alcohol in a marinade also keeps the meat fibers relaxed so you get a mire tender result.
Hands down your father is my favourite chef to watch and favourite recipes to cook every thing is amazing looking and so tasty thank you so much I couldn't cook b4 I started watching your channel thank you very much your a master at you craft and videos are so informative great job guys keep the goodness coming
It's to help form a better soft texture after steaming them. This is very typical for Chinese cooking, as a lot of the prep is to help get the perfect texture.
Finally bought some more Shaoxing wine and made these tonight. Big thanks to Papa Lau-- these were some of the best pork chops I have ever had!! Great depth of flavor :)). XOXO from Maryland, USA
Thank you for explaining the cooking wine added to ingredients vs. added to cooking. Can you please ask your dad if we can use tapioca flour instead of corn flour for pork chop?
I love watching your videos. I married into a cantonese family and had to learn their dishes coz my husband loves cantonese food so much. and while learning cantonese dishes I also get to learn basic cantonese words! maybe you can also do a channel teaching cantonese 😅 Id be your top follower lol,
Scientifically, any oil with smoking point above 200 degrees is fine . If you want to use olive oil, it’s advised to add some butter together, but that is not healthy.
OMG USE THE BACK OF THE CLEAVER TO TENDERIZE!!!! so simple, yet it works flawlessly! i would have NEVER thought of that, its just so obvious, it went right over my head, thats a 300 IQ move right there!
Likely so, but it will make it also less dry - and while it reabsorbs some moisture it also absorbs those flavours from the cooking wine, ginger and onions.
My daughter in law and grand daughter are Chinese and I love cooking Asian food I only just found your channel and love it I will be trying your recipes do you have a cook book out plz ❤
So you flip it twice to get the first side crispy again but then add wine and cover it to steam it? Wouldn’t this remove that crispness? With that being said, I’m still gonna make this cause it looks awesome!
I made this tonight. Rave reviews from the family. I particularly like the idea of tenderizing using the spine of the knife. Using my usual method with a mallet makes the meat too thin, like a cutlet. The knife method allows you to keep some thickness but still tenderizes the meat very well.
Hi long time watcher here, love the recipes! Does Daddy Lau know any “cold noodle” dishes or generally cold dishes that are good for these hot summer months? 🥵
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
Join the Canto Cooking Club: bit.ly/3p4Er6Y
Get the full recipe: madewithlau.com/recipes/pan-fried-pork-chops
How a Chinese Chef cooks Pork Chops? With his Chinese electric scooter.
@@gregjones3660what did you say ?
@@tony6012 Chinese electric scooter is FIRE! 🔥🔥🔥
@@gregjones3660 that is freaking racist...
Used this tutorial plus a few tricks of my own, omg, so good, juicy yummy pork chops! Thank you Mr Lau.
I wish i had someone close to me like your father, to share and teach me the ways and recipes they learned throughout their life. I am truly thankful for your channel.... Somehow It fills that empty gap, kinda feels like im part of your family, watching and learning from our elders. Thank You All for sharing your content with us. Many blessings to you and your family.
Thank you so much for the kind words 🙏🙏🙏 we are so grateful that we get to share a part of our life with you and share our traditions!
This I feel ❤❤❤
You will be a great father. What you didn’t have growing up, you can never take for granted. Your soul won’t allow you to not notice. You are a good person, not broken from lacking family, you will make your own. I too have no family, they tried to kill me when I was young.
@@Clarence_13xdamn.. what type of sorcery is this?! idk how u.... i needed that Brother. Appreciate it. And i hope you find the family you deserve, even if they're not blood.
Me too.
I just love the way everything is explained. The reason WHY something is done is so essential for those who want to learn and improve. Everything I’ve made from this channel is just so delicious. Thank you from the country of Wales.
I'm a helper here in HK and watching your dad's videos helps me a lot in preparing dishes for my employer and they love it...thanks for the good videos..
The excitement of a little one enjoying the food you made is truly universal. I’m Greek and I cheer too when my daughter eats my pork chops.
劉伯伯好犀利，每次睇你煮餸的影片都睇得好開心，而且你將每道菜的煮食重點講得好清楚，劉伯伯既是專業大廚，也是好老師👍👍
好多謝您嘅支持與讚美！老劉祝福您闔家健康快樂！
I really enjoy watching your channel. Not only do I learn how to cook from your dad, it's also like a trip down the memory lane. And your interactions as a family is just so heart warming. Thank you for doing what you do and please let your dad know that many happy bellies are very appreciative of the knowledge he imparts.
I love the nerding out explanations of why chinese cooking combines the ingredients it does and in which order...🤩
Made this tonight. The final steam softened all of the nice crisp, but they looked amazing and all my kids said they were the absolute best. Definitely making again. Many times.
Love how your dad probably stepped out of his comfort zone to be so precise with his ingredients. Asian cooks usually go by feel and instinct. But love how he chose to play along and have audience awareness.
cornstarch is the secret weapon to frying -- also really enjoyed the language lessons too
A man with passion in his cooking. Yes he is settled well in USA and yet able to flourish his roots of Chinese cooking. A n open minded man, listen and understand English. A man who thrives well in a foreign land and do his utmost best to preserve his trade
I made this earlier today following the recipe and oh my God. mid blown. it was fantastic. simple and easy to follow. thank you for sharing
I love all the “why” questions answered in the voiceover. I find I better remember the technique if I know why it’s necessary and what it will achieve. This looks delicious! Thanks for sharing your recipe 😊
I made this last week and now my wife wants it for her birthday dinner - very tasty and simple
Those close-ups and slight panning of Daddy Lau slicing are so soothing to watch even for those few seconds. A montage of them would make for a therapeutic ASMR.
the paper towels, if anyone is wondering look like viva signature cloth. its great cause it doesnt really stick or fall apart into what youre patting dry.
Love the way Elder Lau called the family to come and eat at the end of the video.🥰My grandfather was Cantonese and enjoyed cooking for us grandkids growing up and I enjoyed visiting him often because he cooked so much with love. Thank you for sharing your wonderful traditional Cantonese recipes, they are yummy & cooked with love!💖
Your dad is a national treasure. The ease. The confidence. The technique. The presentation. He is truly an inspiring role model.
Thanks for putting these videos together. This is the best way to keep chinese culinary culture alive for us ABCs. :)
man, I have so many memories of those Canton/Hong Kong style fried pork chops. I remember when I just graduated and got my first job, I wound go to the Cha Chaan Teng and order one fried pork chop rice every time I received my salary, and changed the plain rice to fried rice to celebrate
While watching your videos has certainly made me a better cook there is a joy in just watching your dad work. Seeing a master at their craft just instills a joy in me. I aspire to those knife skills some day.
Daddy Lau, you are the Tops, You have let us in to the Chinese food Temple of secrets, Thank you for your teaching.God bless.
Everything I have done by following your dad’s instructions have been delicious. You’re so lucky to have him cook for you. Thank you so much for sharing ❤
Couldn't agree more! Thanks for trying our recipes!
What a beautiful family 😢❤
I’m a Vietnamese born speaking broken Cantonese. I recently have just discovered daddy Lau amazing cuisine and I have been watching most of his videos and of course I’ll be watching all of the past ones too. I must say one video has brought me to tears; no, actually I was crying my eyes out. Randy and Maya, when you welcome Mai Ji, daddy Lau cooked the pork knuckle with ginger! What a beautiful father in law he is! My Chinese name happens to be Ji too.. I just loveeeeee your family❤❤❤. Thank you Daddy Lau for sharing all your knowledges and cooking skills. I’m hooked to cooking now because of you 🙏🙏🙏. I wish you all the health and happiness in the world🧡🧡🧡
Be proud of your dad. He is a good cook. I try everything different every time and now every time is good. Just be thankful that we have dad’s my dad is another life anymore. He was a good cook to thank you for sharing. God bless you and your family.
Your dad is great cook
I love watching your father cook! The best is seeibgvyou all aroubd the table ready to eat! Such a beautiful family. Im going to try the pork recipe this week.
You're dad is AMAZING! He seems like such a great person. Kind and nice to be around🤗😉
Thank you so much Lau family for sharing this pork chop recipe. I will try it soon! 😊
Just wanted to say thank you for sharing this recipe and others. I have never cooked pork chop my whole life, but this video gave me hope even I could do it… and it was a big hit with the family. Thanks so much for showing how this can be done in a home kitchen!
I did a test run of 1 chop tonight to see how it would turn out and it was fantastic so tomorrow I'm making them for dinner. So crispy and all the juice gets locked in cuz of the crust. I subbed vermouth instead of cooking wine simply because it's shelf stable and can be kept around a long time and none goes to waste.
First of all, thanks a lot for making this channel. I love watching your family interactions and traditions that help mold who you are now. Also, this is my go-to for Chinese dishes. I love how easy your dad makes it😊
Does your dad make Chinese steamed pork/chicken buns or Bao buns? It would be interesting to watch his take on it.
Thanks for uploading 😊
I am a worker from Indonesia who is currently working in HK. I always follow your content, sir, and I always cook according to what you say. My employer said that your cooking is delicious. Thank you for the education. Always be healthy and live long.
Tried Daddy Lau's recipe for pork and it's really fantastic, the marinade really adds some serious flavor while the cornstarch and tenderizing really helps preserve the texture of the pork . I may have used too much garlic this time round but that's an easy fix. Many thanks :)
Great stuff. Thank you for sharing your Father’s knowledge and skill.
I am so happy how far youve come! Thank you again for all the recipes😊❤❤❤
Thank you so much!
多謝劉師父！不銹鋼鑊唔黐底嘅技巧/秘訣👍。而家個個(有名氣嘅)教煮食嘅都用易潔鑊，係得劉師傅真功夫!
唔好客氣，好多謝您嘅支持！老劉祝福您闔家安康快樂！
Tried this and my husband and kids who are picky eaters loved it! This recipe was so delicious. Your father is a gem!😊
What a lovely man your father is bless him I’m going to try this recipe, thank you give him a big hug ❤❤❤
My dad is no cooking expert nor do I live with him anymore, apart from the amazing recipe this video offers, that feeling of living with your family attacts me as well. As someone who is thousands of miles away from home, I wish one day I could bring my parents over to my place and hopefully then I can cook some food for them everyday.
you are both very lucky to have each other and also you are a great kid.... good job, simple and lovely family
Wow that was a great production. Definitely going to make these. I loved seeing the family enjoy his delicious cooking. Thanks for sharing your very important family time with me. Loved it!
Thank you so much for sharing Daddy Lau and his recipes with everyone. He is a treasure.
Great video! I truly enjoyed your dad. He sounds like a great dad& person. 👍🏻
No matter what style of cooking, you can always detect when you're viewing a master by their knife work and the effortless manner. No wasted movement.
I ❤so much,,,Love watching this wonderful chef,,I have already learned to cook my chicken wings from him, ,.they are tender, delicious and have so much flavor !,,Now, I bought pork and will learn to cook it by watching this chefs video,, , Thank you for sharing your family and cooking ideas with us, we can come back here , anytime we want and learn from a real Chef ! How convenient and marvelous for us ! ❤thank you Chef and thank you, his Son , from East coast America,with love❤
Easily one of my favorite pork dishes. As a Cambodian, I typically do fish sauce, oyster sauce, sugar, pepper, garlic and corn starch. I'm gonna make some following your recipe and do a side by side comparison. I know they'll both be awesome
Amazing! Experience shared and articulated so well. Thank you.
this video is so good,it not only show the method but also explain the reason.
Thank you so much for all the amazing detail that you and your Dad are sharing…. So appreciated 😊
I love this channel and am so happy I found it. I made the pork chops for my wife. They were not as perfect as your Dad's (did not get that perfect crispy coating) but she declared that they were the best tasting chops ever, and I "can make these anytime." When I hear that ...
I always love watching your dad cook. I could listen to him (with a translator) for hours. I would live to have him do a video on wok, cleaver, and other tool selections. Where I live, we do not have many ethnic shops to buy these items. Oh, something you didn't mention, alcohol in a marinade also keeps the meat fibers relaxed so you get a mire tender result.
Love this Chanel 😀
Not only learning about how to cook but also learn more a Cantonese language. Thanks
Hands down your father is my favourite chef to watch and favourite recipes to cook every thing is amazing looking and so tasty thank you so much I couldn't cook b4 I started watching your channel thank you very much your a master at you craft and videos are so informative great job guys keep the goodness coming
All the Asian dishes, that I have tried from youtube, have been fantastic. I'm trying this one tomorrow. It looks mouth watering.
I know I"m late to this, but why do you work to make the pork chops so crispy if you end by steaming them?
It's to help form a better soft texture after steaming them. This is very typical for Chinese cooking, as a lot of the prep is to help get the perfect texture.
I love these! But I hate that my crust gets stuck when I go to flip them. Your dad makes it look so easy
I had the same problem, he must use a magical pot
@@Nicoleth😂 for real, I was using a stainless steel pan and man it just kept getting stuck, very irritating especially when his didn’t whatsoever 😂
I’m not much of a cook but when I made this it was one of tastiest most successful dishes I’ve made. I was super proud, thanks for the video!
Amazing channel ty for sharing all this
Finally bought some more Shaoxing wine and made these tonight. Big thanks to Papa Lau-- these were some of the best pork chops I have ever had!!
Great depth of flavor :)). XOXO from Maryland, USA
Lovely recipe and lovely family, thank you, I can't wait to try these chops... yum yum
You have a beautiful family, I like how you all dine as a family, as it should be. Keep up the great work
Looks tender and juicy, this is crispy and delicious Pork Chops recipe, thanks for sharing!
Your dad has reignited my passion for cooking at home thank you so much!
That means so much to us! And we're so excited to be a part of the journey :)
The ingredients and cooking method is very similar to the chicken thighs, not that that’s a bad thing just an observation
I did this recipe and it came out amazing. Thank you. This was the first video I ever seen and I'm def a fan now lol
Just made these and oh man they were a 10 out of 10! It was better than any takeout we have around here. Thank you!!
If you remove the moisture by frying twice but then you add moisture by steaming under a lid??? Won’t it be soggy?
Thank you for explaining the cooking wine added to ingredients vs. added to cooking. Can you please ask your dad if we can use tapioca flour instead of corn flour for pork chop?
I love watching your videos. I married into a cantonese family and had to learn their dishes coz my husband loves cantonese food so much. and while learning cantonese dishes I also get to learn basic cantonese words! maybe you can also do a channel teaching cantonese 😅 Id be your top follower lol,
Great recipe and I appreciate the little tips and tricks that make the chop taste more flavourful. Thanks.
Great video! Very informative and fun. I will definitely try it. What type of oil is used for frying the pork chops?
Been working on these myself; tinkering with different thicknesses to get the ideal texture and keeping them juicy
Just try it!! The results are amazing even using another pork cut ! I will definitely do it again ❤
What cut of pork chop is in this recipe? Shoulder steak or center loin?
I"m so glad I have been a subscriber for a long time, Your Dad is incredible I love Asian food and his recipes are wonderful. Thank you
Just made these tonight. They were fantastic! Thank you for the recipe!
Again thank you all so much for sharing your recipes. My pork chops are now delicious!
What oil are you using, soybean oil, you should make Peking pork chops?
Scientifically, any oil with smoking point above 200 degrees is fine . If you want to use olive oil, it’s advised to add some butter together, but that is not healthy.
Looks good. Appreciate the extra explanations that were added. This old bachelor must give it a go! 😎🇦🇺
Este canal es un tesoro, todas las recetas de mis raíces, lo amo. Gracias por esfuerzo ❤
OMG USE THE BACK OF THE CLEAVER TO TENDERIZE!!!!
so simple, yet it works flawlessly! i would have NEVER thought of that, its just so obvious, it went right over my head, thats a 300 IQ move right there!
Can i ask, What kind of cooking wine preferably for pork chop marination? And for siomai too? Thanks! More power to your video.
I learned so much from your explanation of the addition of alcohol. Tyvm
I just finished my chops following dad’s recipe ….amazing
Made this tonight and it was pretty good. Thank you. Also, do you refrigerate the Shaoxing wine to keep it fresher longer?
Will steaming it towards the end make the pork less crispy?
Likely so, but it will make it also less dry - and while it reabsorbs some moisture it also absorbs those flavours from the cooking wine, ginger and onions.
My daughter in law and grand daughter are Chinese and I love cooking Asian food I only just found your channel and love it I will be trying your recipes do you have a cook book out plz ❤
Hi, what cut of pork does your dad use? Thank you!
So you flip it twice to get the first side crispy again but then add wine and cover it to steam it? Wouldn’t this remove that crispness? With that being said, I’m still gonna make this cause it looks awesome!
Followed the recipe and my fam loved it.. 😛 I forgot to dried the pork but luckily it still turn out superb!!!! Ty so much ♥️
Made this twice and always a HUGE hit. It’s absolutely delicious! My husband can’t stop going on and on about it.
I made this tonight. Rave reviews from the family. I particularly like the idea of tenderizing using the spine of the knife. Using my usual method with a mallet makes the meat too thin, like a cutlet. The knife method allows you to keep some thickness but still tenderizes the meat very well.
I made this tonight for dinner and it was delicious. Thank you!!
I don’t have corn starch and used all purpose flour hope it won’t turn into a paste 😅 謝謝你chef Lau 😊
Hi long time watcher here, love the recipes!
Does Daddy Lau know any “cold noodle” dishes or generally cold dishes that are good for these hot summer months? 🥵
Thank you for the lovely recipie.
What pan does your dad use
I tried this recipe tonight and my family loved it! It certainly is delicious!
I love this channel. What a great family and excellent production.
I'm making this tonight and I can't wait!!!!!!!
Every single recipe I’ve tried hear has been amazing. ❤