Ken Hom's pork fillet | Ken Hom's recipe
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- čas přidán 31. 01. 2024
- Ken Hom shares his family's best-selling recipe for a simple and delicious pork with tomato and oyster sauce dish, featuring a quick and flavorful marinade for tender pork fillet. In addition to cooking instructions, Ken provides tips on repurposing the meat trimmings from this recipe to help to minimize food waste.
Ingredients:
Rice wine
Oyster sauce - Lee Kum Kee: uk.lkk.com/products/premium-o...
White onion
Garlic
Vegetable stock
Tomatoes
Plum sauce - Lee Kum Kee: uk.lkk.com/products/plum-sauce
Light soy sauce - Lee Kum Kee: uk.lkk.com/products/premium-l...
Tools:
Cleaver: kenhomwoks.co.uk/products/ken...
Non-stick wok: kenhomwoks.co.uk/products/exc...
Wire skimmer: kenhomwoks.co.uk/products/ken...
Ken Hom is devoted to using high-quality pans to maximize the potential of any dish. Shop now: kenhomwoks.co.uk
Connect on socials:
Facebook: / chefkenhom
Hi Chef Ken...you are such a humble and soft spoken man. Thank you for all your recipes. Appreciate.
I didn't even know about Ken Hom until we bought a Ken Hom wok. Now I know about Ken Hom and his cooking tutorials are amazing!
I always come here to learn awesome easy dishes, but also to relax. Mr. Ken home voice is so charming and gives such peace. It seems a very spiritual man. Warmest greetings from Colombia, South America.
He reminds me of my old kung fu teacher
Thank you! I have a good friend from Colombia!
I love how you're so calm, Mr. Hom. I have a minor panic attack every time I cook.
Stay zen & enjoy the moment.
What a gentleman is Mr Hom. I’m going to buy a Wok !
Thoroughly enjoyable.
Thank You.
Thank you for writing! Remember to keep your wok hot!
Love the simple recipes and the calm, friendly narration. Yet, what puzzles me is KH talking about a sharp knife being important, but telling by how he struggles to cut the meat and onions it rather looks like his knife is pretty dull.
It's actually very sharp, but I slow it down for the camera. Thank you & happy woking!
I have a Huge Panic Attack sometimes. But i get by and mostly i get it right. I've had a few Fails. But i get right next time. Practise makes Perfect.👌
Love these videos, Ken Wong's style is cool AF
Thank you & happy woking!
I have just recently become a fan of your show. I enjoyed your zen manner and way of cooking. Thank you.
Thank you!
What I liked most here is very clear information provided, which I'm grateful for.
To know & understanding the ingredient you're working with makes all sense.
Thank you for sharing your knowledges. I'm appreciated.
Thank you!
Lovely!!!😋😋😋
Thank you!
You are a very good chef excellent video thanks for sharing. Looks so delicious 🤤 😮😅
And you are very nice to write!
So glad I 'discovered' you again. Done a couple of your recipes and all came out right. What is the sauce in the little jar?
Chilli oil
Guiness in a wok 😂 ❤❤❤ good man Ken . Love it. Wasnt expecting that from ya 😂
Thank you!
@@KenHomWoks Bought my very first Wok in Argos around 2000. A Ken special. Battered now, but I'm still using it for Beef In Black Bean sauce dishes. Legend Ken . Thanks for all your years on TV. Simple is tastier!!!❤
I love the way he pronounces tomatoes, in the English way !! Not tomaytoes as Americans do. 😊
Thank you!
Certainly his way to pronounce it is perfectly lovely. However that is no reason at all to disparage the American pronunciation, either.
Oyster sauce seems to be Chinese catsup, good on everything.
YES!
Ken is no 1 watched ken since the 70s. Can not teach. Expert nothing
The Problem with this type of food is that no cook is able to produce a decent natural meal without using industrial produced sauces such as those seen in this Video and this fills me with enormous sadness!
Which is why I try to use as much as possible sauces that are made with as little chemicals as possible. More and more organic sauces are becoming more available. Small producers have a problem of distribution, etc. But we are lucky to be living in an era where alternatives are becoming more & more common. As consumers and cooks, we need to fight & demand good home cooked sauces!
You add too much oyster sauce .
There is no such thing as "too much oyster sauce".
Who’s asking you !!!!!
Will you marry me?❤
I am already spoken for! Thank you!
Trimming with this tool (Chai Dao) is a waste, sorry to say. There is a western kitchen knife next to the cutting board, if you use this to remove the silver skin, you have almost no waste.
Thank you!
Hi ken,you stated that the Chinese came up with pasta not italians,the Roman were making thin like sheets of pasta century ago,whilst you chinese were eating insects.
Such a rude and crude person. Away with you.
You would think Ken Hom would know what pork fillet is? What he's using here is pork loin.
You are right, it was fillet cut from the loin.