🤤 Crispy Pork Belly: The ULTIMATE guide to Cantonese Siu Yuk (燒肉)
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- čas přidán 31. 05. 2024
- Watch as my dad makes the wildly popular Cantonese BBQ classic, Chinese Crispy Pork Belly, or Siu Yuk. He’ll show step by step how to get the crispiest skin and most succulent meat right at home!
👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
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How to Cook Like a Chinese Chef: • 🍗 How a Chinese Chef c...
Chicken Recipes: • 🤤 Chicken Wings: The C...
🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/siu-y...
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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.: / madewithlau
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- 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!
🔗 LINKS MENTIONED 🔗
Hungry Two Travel: • UNIQUE Street Food in ...
Made With Lau (Char Siu recipe): • 😋 Char Siu (叉燒) - My d...
HongKong Food: • Hong Kong Food , Chine...
CookingBoy: • (Full ver.) HOW TO BUT...
America's Test Kitchen: • How to Make the Crispi...
The Food Ranger: • INSANE Chinese Street ...
SIMON廚房: • Hong Kong Street Food:...
Taste Show: • Easy Crispy Pork Belly... , • Easy Air Fryer Crispy ...
⏲ CHAPTERS ⏲
00:00 - Parboil pork belly
01:52 - Clean skin
02:28 - Poke holes in skin
03:32 - Score meat side
05:04 - Season meat side
06:21 - Salt skin
08:08 - Add vinegar to skin
09:15 - On siu yuk (pork belly)
10:17 - Cook pork belly in oven
11:54 - Cooking summary
12:32 - Take out & cut meat
#porkbelly #porkbellyrecipe #porkrecipes #porkrecipe #chinesechef #cookingathome #chinesecooking
💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
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
Join the Canto Cooking Club: bit.ly/3Jx2HXg
[Our Lunar New Year launch sale ends Jan 31st!]
For those of you who are super curious and passionate, if you want an expert (i.e. Daddy Lau) to walk you through, step-by-step, how to master Cantonese cooking, this is for you :)
In the Canto Cooking Club, we’re not just giving you recipes. For less than the cost of takeout, we’re distilling my dad’s 50 years of experience into organized, easy-to-follow classes, teaching you how to set up your kitchen, how to use a wok, how to craft & improvise with different flavors, and more.
If you want cooking to feel more effortless and intuitive, go to club.madewithlau.com to join now!
LETS GOOOOOOOO
大家新年快樂心想事成！！
OK. Tried it today. My observations are.
1. Buy one of those needle hammers, a few dollars shipped from China. I tried it with a knife and its not as good.
2. Moisture - I agree kills the cracking. Even if you invert it post cooking, you generate moisture. Make sure you rest it cracking side up.
3. Salt. Get fine powdered salt no seal salt. Draws out more moisture.
4. Watch it like a hawk when you are towards the end of cooking. Brown is good blackening isn't, it becomes bitter.
5. I'd leave it until it was cold.
6. Scraping. If you have hairs, burn them off on a burner or a blow torch.
7. The blanching of the meat. Your dad's right. Its needed.
8 Boiled white rice, pak choi + oyster sauce + sesame oil - that's all you need
9:43 the Chinese characters are “Cha chaan teng” not “五花肉” 😅
Don't let Daddy Lau too tired. We all love him
I made this today. It came out perfect. My husband thought I must've ordered takeout and was pretending I cooked it. Thank you so much. It made me feel more confident cooking for him.
Very interesting how your father explains the reasons behind everything he's doing. I feel like I'm gaining understanding, not just a superficial how-to. Thank you so much for sharing this knowledge!
Thanks Daddy Lau! My 12-year old American born son told me about this channel and we have been watching the videos all the times to make the dishes. We also went to ranch 99 together to get all the ingredients and follow Daddy Lau’s recipes. Sometimes we just said “hey, which vinegar did Daddy Lau use?” as if Daddy Lau was our daddy.
My son is not very good at Cantonese and Chinese culture but he gets more and more interested after watching this channel. This channel not only preserves Daddy Lau’s recipes but also provide us audience a chance to bond with our family, share the cultures, and of coz learn Cantonese!!!
I also like the way Daddy Lau talks as if he is talking to me as a respectable yet very friendly 長輩. He makes me feel home (esp my parents are not in the US with me).
Thank you!
Papa Lau No.1 Cooking youtuber! 对粤菜的普及做出伟大贡献的传播者。我是浙江人，曾生活在广州，现在每天的菜谱都是跟刘爸爸学习粤菜！跟着刘爸爸的菜谱学习，你做出来的东西可以超越市面上卖的食物。非常感谢！
不要客氣，非常感謝您的支持和肯定！老劉祝福您闔家平安健康！幸福快樂！
its true
Your dad's fanfare as he opened the oven was the highlight of the whole thing
The best part of these videos is always when Daddy Lau sings his triumphant fanfare to the food…I love his excitement every time!
The most simple step by step easy quick recipes authentic Asian Cantonese inspired recipe made with Lau recipes on the planet. Thank you so much for everything you do to educate us to this fabulous food world. Love you so much and your beautiful family.
I have a 15 pound slab of pork belly that I've been saving just to make this, but haven't had the confidence to do it. Definitely going to make it now!
Go for it! You can't go wrong with pork belly! 😄
Get that big poking mallet they mentioned
Just follow his instructions, you won't go wrong.
Maybe try portioning out a smaller piece first (maybe 1/3rd?) since it may get out of hand with 15 whole pounds 😂 good luck and enjoy!
depending on how many people you need to feed, start small maybe 1-2 pounds, getting the skin right is the hardest part, you really need to take time to prick the skin and let it dry with salt on top, can't rush this, and takes a little practice.
You guys are all so amazing. Daddy Lau is a brilliant chef with a patient way of teaching, Mama Lau is such a sweetheart and super supportive, and you young'uns do so great with preserving and sharing the culture through these videos. Love you all!
its true
I worked most of my life in kitchens, and that old man knows what he’s talking about.
Your dad is legend, I've followed this to a T and it came out perfectly. Thank you to your dad and to you.
This man is the GOAT - i have done many of these recipes now and they match my father in law’s cooking who is a Hong Kong Chinese chef!
Honestly, the best cooking show on CZcams, Daddy Lau's skill is incomparable!
I guess you're just not familiar with Chinese cooking. Technically, this is pretty basic.
@@yorha2b278 stop hating!
@@cyruswang3863 stop hating!
okay basic person who only know how to copy other people as an argument ^^
@@cyruswang3863 Whatever you say... Basic person.
Thank you for these videos! They make me smile throughout watching. I'm a cantonese born and raised in Germany and try to preserve some of my childhood dishes, which is difficult because my mother isn't very patient and doesn't like explaining. But these videos are great for reconnecting to my roots and understand more of my culture. It's even more fun to watch, as I get to listen to cantonese. I thank you so much for these wholesome videos. All the best to all to you.
This is my fav & I am one of those has been patiently waiting for this recipe from the beginning 🙏Thank you, Made With Lau, Daddy Lau. You always have a way of making me think (and believe) that I can actually cook Cantonese food ✊️🙌 Thank you for making it so accessible for so many of us♥️🙇🏻♀️
Yes! So glad we finally get to share! My dad's been perfecting this for a few years now haha. We're excited to share more with you1
I love how your dad not only cooks by he, also explains why certain things need to be done
I'm currently in Hong Kong, and I can tell you that this is as authentic as it gets - looks and as far as I can tell - taste too ! Take a bow sir. Much love n respect. 💕
I’m from Mexico and I’m making this for our Christmas dinner. Hoping to start a new tradition in my family ❤
Me too! I’m going to try this, for the FIRST time!! Watching sooo many videos on crispy pork. I’m gonna trust daddy Lau’s method!🤞🏼
Thank you for sharing your family's Cantonese recipes with me. Daddy Lau's omnipresent smile always makes my day!
What I love about this video, isn't the cooking. It is that I learned about Chinese people and your culture. Your dad loves you like every other dad across the world. He is not some "evil enemy Chinese person" our media can portray the Chinese as. He is a loving man, like the rest of us. Thank you for the video.
That's the Communist government that you're thinking. The people of China are fine. Although Hong Kong people are now technically part of China, they've been under British rule for over a century and a half, so their lifestyle and thinking is more under British influence. Kind of an odd comment. 🤔🙄
8:19 preheat 400F, with 1/2 cup water to avoid burnt, put pork in turn 375, for 20-25 min. 8:19, then 425F for 30 to 35 min. To crisp up the skin, Rest for one hour before cutting.
11:50 summary of roadting
His demeanor is pure professional! Much Pride in his Profession
Love these videos! Thank you so much :) Can't wait to make this. There's a typo at 9:43 where the Chinese characters are for CHA CHAN TANG instead of MM FA YUK.
oh dang thank you!
This channel is the sweetest act of of filial love I have ever seen.
Daddy Lau makes cooking Chinese dishes so effortless. He’s amazing!
When Daddy Lau said he doesn’t use the big oven as he doesn’t want to clean it and laughed, that made my day. Thank u for sharing the recipe. Happy Lunar New Year to the Lau family.
Just in time! I was craving crispy pork belly for this week and I'm so excited to try this recipe out!
o god ,,im smiling ,,watching alone thankyou master god bless you ,,
I have finally managed to roast crispy pork belly after experimenting over a year following different methods shared on CZcams.
I can now get the pork skin crispy consistently WITHOUT blanching it before hand, perforating it, caking a thick layer of coarse salt on the skin etc.
What works for me is this - applying white vinegar TWICE between letting the pork skin dry standing in the fridge without covering for 2 days. The pork skin must dry sufficiently to feel hard to your hand specially near the edges of the skin.
Roasting is done in 2 stages (1) low temperature for 1.5 hour at 150C with some water in a dish in the oven or use an oven with steam function (2) high temperature for 30 to 40 minutes at 220C (cover the sides of the meat with tin foil to avoid over browning/drying).
I've been failing at Siu Yuk for years. Thanks for a great video. I also love it that I can understand everything he says with out the English translation. We must be from neighbouring villages from Guangdong province. Great job family Lau. Love all your videos.
Thank you for the recipe! I'm trying it and can't wait to taste the end product 😊
On a side note, there might be a mistake at 9:43, ng faa juk should be 五花肉 instead of 茶餐廳. Love your videos and can't wait for more 😁
Thank you Daddy Lau. My father passed away long before he had a chance pass on his recipes. Now you get to be my honorary Chinese Daddy. :-)
I'm glad I found yall. Your dad's recipes are incredible. Thank for sharing his knowledge
Thanks for this much more streamlined process for the recipe!
再次多謝劉師傅教導! 祝您一家身體健康，心想事成！
不要客氣，非常感謝您的支持和祝福！老劉祝福您闔家平安健康！新年快樂！萬事如意！
Now I know what to do with that Pork Belly I got from the Asian market on sale! My favorite part of these videos is when Daddy Lau sings, "♪♫Da, da, da, daa!♫♪" at the end of finishing each dish! That is so precious and cute!
My Cantonese is coming back to me with the English subtitles
The best Cantonese cooking channel ever! Thank you so much!
I am soooo excited to try out this recipe!! Thanks for sharing daddy lau! Happy lunar new year to you and your family ❤
I’m totally going to go buy a toaster oven this week and try this recipe! I enjoyed your fathers way of explaining step by step and your English subtitles with your commentary! The video was well done!
I have been trying different recipes for pork belly for quite a while. I can do the crispy skin, but the pork is always dry. The cooking times are always much longer. This recipe may be my salvation! Thank you very much!🙏👍
Chef Daddy Lau, your clear & simple instructions are both easy to follow & an inspirational cooking challenge! 😚🌷🙏
I just found this channel and I have to say I really appreciate the little bits in between of you all eating the food. It feels so wholesome and genuine. I can tell all of you really appreciate the food and where it comes from. You definitely succeed in demystifying this amazing dish for a lot of people. You gained a new sub and will be trying this as a weekend project soon
Loved watching you video not only for the great recipe but also hearing your dad speak Cantonese! I’m a first generation Chinese in the US and don’t live near Chinese people and only hear my mom speak Cantonese. It was refreshing hearing your dad give the directions in Cantonese.
I’ll have to try this recipe some time with the bean paste. I’ve found instead of using that I used fermented bean curd and it tastes great.
Thanks for the great video! I’ll check out more and sub!
I’m learning so much from your father. I am so happy to have stumbled across one of your videos.
The beauty of this channel is how casual uncle looks when making what is typically perceived as a complicated dish. Having said that, I wish to send my thanks to uncle from Malaysia for giving me the courage and knowledge in making claypot chicken rice. Next to try will be this
this would be the best instruction of the Cantonese BBQ Pork Belly ever. I followed 3 to 4 others but did not had this great result! Thanks for the great work form Lau's family and the team! Hope you all well and healthy!
我試過唔少其他燒肉做法，我覺得重點係一開始塊皮飛水，易拮窿好好好多！另一個重點就係肉味好好，唔咸亦唔會積晒五香粉係式，最神奇係無用過酒！但都一樣咁香無豬臭味。尋晚整左一次招呼朋友，大家都話非常好食，無人忍得住食多左好多！多謝劉師傅同劉氏一家，youtube團隊！祝大家新年進步身體健康！
I lived in Canton for three years and I have to say that I never find someone with the knowledge and explanatory abilities of Mr Lau! Thank you for the great explanations!
Omg, Canton is the heaven for food. I can't wait to visit, have heard great stories about the city!
The seasoning for the meat was spot on! Also very juicy .... skin crackled nicely too... thanks Daddy Lau!
Love your videos and your dad's cooking and y'all's family :') always so wholesome and helpful/instructional!! Really clear instructions and I can't wait to try
Happy CNY! Love your videos and your family.
Love Daddy Lau’s teaching style and techniques.
Btw 9:43 Chinese character of pork belly is wrong. That’s cha chin tang(canton cafe) instead
was going to say the same thing
My favorite part of the whole video has to be Mommy Lau giggling during the ASMR demo! :D
I love the whole show, but the questions are the best part - really helps showcase the logic behind the steps, which aids understanding wonderfully!
Happy new year!!
Thank you so much for the many recipes in Cantonese! Keep up with the good work Lau's!
Happy New Year, Laus! Very excited to try his recipe. I've tried a variant of this recipe that doesn't boil the skin and it was very tough to pierce through the skin. You don't want to pierce too deep though, that would release the juices from the meat.
Happy New Year! This was a great refresher course! We totally forgot to raise the temp to make the skin crisp up properly so I guess that just means we'll have a redo soon.
Tonight was the third time ive used this recipe, perfection every time! Thanks Daddy Lau!!!
I just made crispy pork belly today for the first time following Lau recipe and it came out fabulous. Thank you for sharing this.
I can’t wait to try this!! It looks so delicious!
This served over a plate of rice and a dribble of hoisin sauce on top is one of the best home cooked meals from any culture.
HAPPY NEW YEAR TO THE LAU FAMILY.... thank you for all these wonderful videos and tips
Just tried your recipe. I'm so happy to have a sure-fire way of making this now. The husband was very happy.
Thank you for sharing your knowledge!
I LOVE THIS GUY! ❤️ 😍! I'm blessed to have access to his amazing cooking skills and flavors! Thank you soooooo very much! I am glad the whole family is involved! 😃
Randy 09:45 u put 茶餐廳 in the video which means Cha Chan Tan (HK Cantonese restaurant. The proper Chinese for Ng Faa Juk is 五花肉。
對不起，是我們失誤了。老劉㊗️您和家人平安健康！新年快樂！
@@MadeWithLau u don’t have to apologise. Way too serious, just want to help. BTW u seems stop asking ur dad did u have this back in the days at China. Seems way professional. U can do some research then u can know how poor China was. They u could understand ur parents more. Cheer up
Stumbled upon your channel a few weeks ago and I'm loving it. Made this once following your method and it turned out great! I'm here again to refresh my memory. Keep up the great work!
BEEN WAITING FOR THIS FOR A LONGGG TIME. THANK YOU UNCLE LAU
I'm so excited to try this! It's been on the list of things I've wanted to try to make, and every recipe from this channel has been amazing. Thank you so much for sharing your knowledge
WOW this is the real deal thats fantastic and so clear and easy to cook ive tried for 15 years to get that crispy tasty recipe BIG THANK YOU DAD LAU
Thanks you for sharing these amazing recipes we love all of them please write a book and give your dad a big hug from all his fans x
Thank you so much! This is a dish I have been trying to recreate for ten plus years! It's not something that's generally available from your standard take away place here in the UK (the kind that sells the more anglosised takes on Chinese cuisine, don't get me wrong it's still good, but for more authentic flavours you have to head into London, which is an impossible distance for something like take away). However back in the late 90's my parents took us on the biggest holiday we'd ever taken (we were a poor, working class family and while we were lucky to have the occasional trip abroad, these were firmly based inside of Europe), America, namely Florida. Now one night we all headed out to grab something to eat and for some reason my siblings and Father all decided that they wanted to have McDonalds (I can understand my siblings choice, the place had an absolutely massive play park attached to it), whilst my Mum and I wanted to have something else.
So walking around the area near the McDonalds we were lucky enough to find this small restaurant that advertised "Authentic Chinese food" and we both decided to give it a go. What followed was one of the best meals I have ever had in my life (I was 11 at the time and am 36 now and still remember just how fantastic it was), more so than that it was a real bonding moment between myself and my Mum. The point being that this was the centrepiece dish that we shared and we both loved it so much that we ordered another serving to take back to our villa to have later on.
Now in the years since then my Parents got divorced, my Mum was diagnosed with Multiple Sclerosis and I became her full time carer. I have recently been wanting to do something for my Mum to try and show her that despite the strain our situation has put on our relationship (lets just say that a combination of poverty, familial unrest and the odd child becomes like the parent paradigm that being a carer puts you through creates a lot of upheaval) over the years that I love her essentially more than anything in the world.
To be able to recreate the dish we shared together all those years ago, before life decided to kick dirt in our faces for almost 20 years, and to recollect that evening we both loved means more than my paltry words are capable of expressing. So please accept my sincerest thanks, I don't know if you read comments anymore given the size of your channel, but if you do, would you please tell your Father that I am eternally grateful to be able to take her mind back to a far more carefree age, when all that mattered was how much we loved one another. It's a gift I cannot repay, but I felt it important to state just how very much it means to me.
I am sorry about the length of my message, it can be hard to express yourself well enough without rambling on. Again my sincerest and deepest thanks, I wish yourself and your parents nothing but the best in every aspect of your lives and I cannot thank you enough.
Making this tonight! Very excited you and your father are willing to share your recipe! ❤
What a BEAUTIFUL piece of siu yuk! 🤩 I never thought of using a toothpick for poking holes, so that was mind-blowing to learn!
Long life Uncle Lau. Such an amazing Dad. God bless you.
There are countless cooking tutorials on CZcams, but only your videos make me feel a father's love for his child.
Oh my gosh yum!!! Thank you to you and your dad for the great video. Can't wait to make it
Just want to thank you for your videos.
I too have a dad that was a Chinese chef. Unfortunately I did not take the time as you have to record his cooking secrets and techniques.
Sadly my father has passed several years ago. But watching your fathers mannerisms and his vocal gesture brings back many fond memories of my dad.
I wish you and your family a very happy lunar new year. May it be healthy and wealthy.
Enjoy his wisdom enjoy your family’s love.
I wish you the best.
Keep the videos coming.
I absolutely adore your family! Your father is the best at describing what to do and WHY TO DO IT!!! Thanks so very much from me and my family. I am so inspired by the techniques and the instructions help me to believe in myself for this style cooking❤️❤️❤️❤️❤️
It's fantastic that you keep the video in Cantonese instead of dubbing the full video in English - keep doing what you do! Thank you!!!
烹煮過程既詳細又顯淺易明,多謝劉師父賜教🤤
唔好客氣，好多謝您嘅支持和肯定！老劉祝福您和家人平安健康快樂！
Thanks for your work in putting these tutorials/discussions together for us. I hope your subscriptions continue to grow
Including the entire family in your culinary journal is the best aspect of this channel, especially the little guy❤❤. We missed him in this video. Hope he will join granpa Lau in the kitchen soon😅
Daddy Lau, you are THE BEST!!!! AMAZING!! can't wait to try this recipe!!
Everyone needs a bit of daddy Lau in their lives. I love the old mother all proud and providing important narrative
I stumbled into this channel. It is so awesome. So wholesome and family oriented. Mom, Dad, and grandkids all in it 👍
感謝劉師傅！㊗️您闔家團圓 兔年行大運 身體健康 繼續煮多多好嘢俾我地睇！㊗️🎊🧧🫰🏼
唔好客氣，好多謝您嘅支持與祝福！老劉祝福您闔家健康平安！新年快樂！萬事如意！
Your videos are fun to watch especially with the personal family elements. I enjoy watching your family eat and the hilarious interactions you all have.
多謝劉師傅的食譜 簡單易做又好味 讚讚讚！
Thanks so much for the recipe and I have tried it twice and it worked best when I followed exactly as instructed in my small toaster oven. Yummy and crunchy !
Amazing watching this. You are the true master Daddy Lau!
Made this recipe many times. It is really good. It is authentic and my family loves it. Love the way Daddy Lau explains everything. Thanks.❤
i really appreciate how the captions are in English & Canto, I've been trying to learn my fam speaks saam yup but not too often so its really nice to hear & read along to fill in the gaps - thank you
Everytime I watch Master Lau cooking , it recalls my memory with my grandad, they are having same Cantonese accent😊.
It's good to see younger generation give attention to their elder and their knowledge and experiences
After all, grandma/grandpa dish always the best😊
I started and the salt is doing its thing right now. Following along… 🎉Ready for next step. Easy instructions. Thank you. Your mom and dad are lovely. ❤
I just wanted to shout out this recipe, just made it yesterday and it was a super success. Thank you so much
Tried it out with just salt, black pepper, white pepper and garlic powder for seasoning and came out so good! Thank you for sharing!
Add a dash of paprika, chili powder, and a handful of brown sugar and it's a dry rub
I tried the method u suggested, thanks for that. And I can feel the love coming from the conversation to your folks, thanks for sharing the recipes
For sure will give this a try. Thank you, the Laus.
I enjoyed this siu juk tutorial very much. Reminds me of a Chinese BBQ shop, New Keung Kee BBQ in Jordan, HK. Also, I haven't been home "home" for a long time and your videos of your Dad cooking reminds me of my Dad too. Thanks for the pro-cooking tips!
Greetings from Malaysia. I tried this recipe today. A success. The skin really crunchy. Extra flavorful with the bean paste. TQVM Daddy Lau for your generous sharing. Gong Xi Fa Cai ❤
Great video like all of your videos! But I personally have been looking for the most perfect way to make pork belly and I just found it on your channel. God bless you and your family.💪🏾❤️