Chef Wang teach you: "Red Braised Pork", the traditional Chinese braised taste is really good!

[@chefwanginternational]

Hello guys, today's dish is "Red Braised Pork", which is a traditional Chinese dish loved by many many people. The best part of it is you can enjoy the full flavour of the pork without getting too greasy. The stir fry process will remove excessive oil form the pork, both for healthy perspective and better taste. Hope you enjoy the recipe, I am pretty sure you will love it! Thumbs up if you like today's video, and don't forget to share it with anyone who are interested about Chinese cooking!

[@chemxcore]

These amazing recipes in English are a blessing. I am making more Sichuanese dishes because of them! Thank you so much for taking the time for translation! Cheers from the US :D

[@wocaomade]

As a Chinese viewer, I am proud of the chef for internationalizing his channel and glad that more and more people from different places in the world get to know and learn how to cook our dishes. Cheers! 作为中国观众，我为王师傅频道的国际化感到骄傲，也很高兴世界各地的观众能更多的了解和学习烹饪中华美食！

[@laurorampazzo6514]

Eu adoro comida chinesa 巴西

[@emperror85]

As a Chinese-born who grew up abroad, this is also very helpful! =)

[@postmodernism06]

his dishes should be kept secret like kung fu lol jk

[@wocaomade]

@@postmodernism06 good joke

[@jan-philippmarks5926]

Its such a relive to find such an authentic chinese chef that i can follow without understanding chinese. I love chinese cuisine, esspecially sichuanese food. OMG, so damn tasty :) I love cooking myself and since Chinese food is only slowly coming to where i live (Berlin, Germany), I have to cook these dishes myself and these videos are helping out a lot, thanks alot. I generally would love to interact with people from china more, but i dont know how? Any suggestions?

[@Hungrycyclist81]

I have been cooking professionally for 20 years which I am proud of...But chef Wang has such good technique. I learned so much from him. Thank you Chef!

[@rasm007d]

Im so happy that i dont have to rely on automaticaly translated subtitles and intuition to figure out what the different kinds of sauces you add are. Looking forward to seeing more translated recipes from you.

[@Zzzhh-3]

Glad that Chinese cuisines are popular :D

[@devinegali2471]

Hello sir. I am grateful for what you post. Thank you for sharing your techniques and your humility. God bless you and may He expand your territory!

[@atapuma5756]

Amazing recipe. I love there's no fancy set up or starred michelin skills. Just pure and authentic, yet professional, cuisine. I find chinese cuisine one of the best in the world along with Japanese, Mexican, Middle-eastern and Italian (but I'm italian myself so last one don't really count haha). Well done Chef

[@meversace]

I had never heard of this rating system called "Michelin Stars" till recently. Michelin in the US is known for automobile tires. I can't recall any restaurant bragging on Michelin Stars. I think people here would laugh.

[@atapuma5756]

@@meversace in Europe Michelin rating is very highly considered. Yes, Michelin is the tires brand and I think actually the brand was kind of the know creator of the whole rating system. I know it does exist also in the US but, as you say, probably is less popular

[@thegrinreefer8342]

I just made this for my family yesterday using your instructions and they loved it! Thank you chef Wang

[@berthoffman9273]

Thanks for your comment. Happy Smile.

[@日记成长]

强烈支持老乡的国际化行动，弘扬中国传统文化，为家乡争光!

[@travel.with.frances]

Chef! I’m a fan of yours! Your version of Mapo Tofu was unforgettable ❤ thank you so much!

[@mikellanas1207]

Hong shao roa is one of absolute favorite dishes of any culture. Mmmmm sooo good!

[@Mixxie67]

Sugar color is easy to make simply by cooking sugar with enough water to stay pourable long enough to caramelize. At least I’m assuming this is the sugar color he’s using. It last forever in the fridge. I learned this in either a Vietnamese or Thai cookbook. I’m sure a quick Google search will yield the ratio of sugar to water. This recipe looks delicious and simple and accessible in terms of ingredients. The only thing I’m not sure of being able to obtain is the green Sichuan peppercorns.

[@meversace]

What about Chinese cinnamon? I was at my Asian market the other day, and all I saw was the regular knock off every grocery store calls cinnamon, but it's really a inferior version of cinnamon.

[@wez_schow]

@@meversace the knock off you see is the actual "chinese cinnamon", as opposed to regular cinnamon which is sold in cigar like scrolls that easily crumble.

[@KopWerSov]

Great recipe and great english, thank you for your effort!

[@DtoZ]

Followed his cooking receipt but adapted to what's available in my kitchen. Things turned out delicious.

[@Winsome-n4i]

Thank you! Clear, precise and informative tutorial!❤😊

[@stellamantikou4978]

I had to rewatch the video to get the recipe. The first tme watching I was just hypnotized by the chef' wok skills.😍😍😍

[@Mr123Nils]

You rock, Wang Gang!

[@Ricardo-ng6ou]

Um alô do Brasil, adoro ver você cozinhando.

[@kops888]

Truly you are a Master Chef...Awesome skills!!!!!

[@EliPorterMahn]

You need way more subscribers! Great video I am subbed!

[@JJoeisCooking]

One of my favorite dishes.

[@ticluna5295]

Absolutely delicious

[@hendrikventer4182]

Good day Mr Wang Gang Thank you for this information You are a good chef Regards, Hendrik Venter from Pretoria South-Africa

[@fred5784]

Thank you for the English translations

[@DeusDevoid]

I have just one question. The “sugar colour” you mention, i can’t figure out what it actually is. Is this a product or a mixture made by the chef?

[@onionutube]

I'm pretty sure it's just a mixture of caramelized sugar, water and a few drops of soy sauce... which is basically the same thing as dark soy sauce but sweeter.

[@isaaksimmers7678]

Looks delicious!!

[@gobardhannayak2303]

Nice cooking

[@nemo5335]

So do you eat the eggs then? Just crack them open and go?

[@alitajcheffood4249]

Good Recipe

[@hendrikventer4182]

I like your cooking..

[@emperror85]

It looks so good! :O

[@royj9954]

Thank you Sir for english CC

[@hildabadu368]

Woos wang you.are too much . Great chef

[@EdithaSeva]

Thanks for this. When new upload ?

[@slashlakers2320]

what is the difference between using beer and shaoxing wine? I see that in many other recipes they use shaoxing wine instead of beer

[@蜡笔小新左卫门]

有人来翻一下国际友人的留言嘛 好奇的点赞哈哈哈

[@johnyingling7129]

Nice. Thanks bud! Where do you work? I live in Chengdu. :)

[@Maomaomaoyaya]

Thanks for sharing ！

[@mauricegeorge4320]

王兄啊，你要做英文頻道，恐怕要到北京去找那種中文非常好，又懂中餐的人給你翻譯，然後還要搞幾個懂海外口味視頻的老外給你製作，這種才能效果好。

[@josephhsu4427]

Why? I can understand him just fine!

[@junkname9983]

I was thinking, this dish looks pretty easy to make, until I got to the point you said, "simmer for 60 minutes"... uh, I don't have 60 minutes to cook one dish lol. better just call a resturant and order it to take home :-D

[@TruongNguyen-yy7jm]

Why do we have to boil the pork in 15 minutes since water reaches to boil? Some videos got it in 10 minutes? Could u.explain it?

[@TruongNguyen-yy7jm]

Chef Wang?

[@Patricia-zr5xu]

🇧🇷 Oi .... Chef por favor coloca legendas em português , adoro o seu canal 😊

[@shawnbass4936]

Is that him talking? He speaks really good English if so

[@stevefrancog.8426]

Love it

[@herbertthiery3331]

He seriously is called Uncle with a reason

[@Alex-q3o3j]

What is the purpose of the eggs?

[@Alex-q3o3j]

I love the recipe and your professional cooking style!

[@茆博文]

哇！！国际刚！！

[@marciadecassia6273]

Olá gostei muito das suas dicas!!!!

[@mycartoon5531]

可以和郭杰瑞合作让他帮你念

[@taiguoxiaochen]

哈哈哈哈哈哈哈哈哈

[@luchen9640]

念中文嗎🤣

[@fabianrauschel6115]

谢谢您。太好吃了

[@bodhranlowd]

I’m hungry

[@leongmooi2034]

好厉害英文

[@svetlanapodkuiko4155]

Thank you for this recipe !

[@paulwade1405]

求王厨师再讲中文！

[@key2010]

I can't even imagine what a 1 hour boil would do to an egg! does it become chalk ?

[@GundamFreedomz]

Wait what? The eggs still have shells? All along i thought hard boiled eggs were added

[@SuperMskm]

Próximamente nuevo canal en español😄

[@sr.williaml.7771]

Jajaja

[@alanko1987]

can i replace the beer with shaoxing wine?

[@yakiliu6633]

can, i think brandy is better though

[@ioncuptor6599]

Food with Kombo !

[@jarrodyuki7081]

maos favorite!!!!!!!!!!!!!!!!!

[@Wenirl]

Beer?????

[@ppdchun727]

please retain a channel with the original commentary in mandarin! some of the magic tips were definitely lost in translation :( chef wang always says to add soy sauce from the "sides of the wok", something which was not included in the english translation.

[@Vonsair]

Shift one you can pronounce it by yourself it’s much better than AI

[@diuleiloumou]

I need some Kuan You

[@TheJPomp]

I see red pepper?

[@shuangfeng6678]

You’d better explain what sugar color (糖色) is.

[@ux2951]

caramel?

[@townshipbs2335]

warm up white sugar till as brown as u want

[@swordqz]

add a little water into white sugar(about 1:1),then heat it with min fire. slowly slowly ,sugar water start boiling. go on heating with min fire. sugar water becomes sticky and the color turns to brwon. go on with tiny fire and keep stiring it. when it turns to deep brown, stop heating immediately. The deep brown sugar water is so called sugar color. it can make meat looks pretty red and taste a little sweet.

[@tianjinlin6820]

for simplicity you can just use dark soy sauce with sugar. the actual 'sugar color' use lump(rock) sugars and melt it in low heat with oil in a wok

[@KeevnWang]

Caramelize the sugar for the purpose of the red brownish color

[@Dosadniste2000]

Hi! What we need most is correct translation of Chinese ingredients and possible parallels :)

[@Zzzhh-3]

I live in Melbourne but I can buy everything in this video from any Asian supermarket. And btw the thing looks like spring onion in the video is actually spring onion.

[@TheMrVengeance]

@@Zzzhh-3 - Yes and no. _"The difference between scallions, green onions and spring onions is age or the time they grow before being harvested."_ They are the same plant, but scallions (what he uses in the video) are younger and thinner than spring onions, which have formed their bulb already. I don't think you'll manage to tie spring onions in a knot.

[@chenyng2970]

lol, go to any Asian grocery (better Chinese ones) you will find the correct ones just by matching the lookings.

[@12chou39]

这个翻译的口语怎么一个一个蹦单词

[@Vonsair]

人工智能阅读中式发音

[@telecake]

Why put the eggs??

[@chenyng2970]

try it and you will love the meat flavoured eggs.

[@joseaquiler]

holy fuck, I thought i was hearing wrong when I heard english xD

[@imakesushinotsushit]

beautiful hork

[@bon_come]

國際化了

[@dark_pepper2054]

*Know this was Mao Zedong's favourite food.*

[@mycartoon5531]

建议先准备好英文文本，然后找个English native speaker念，视频里的发音听着太难受了

[@absoluteheat-hot]

讲的其实蛮细的了应该有文案的，native speaker理解中文也是一个问题

[@mycartoon5531]

@@absoluteheat-hot 找母语人士照着念就行，旁白我听着都不是滋味，好像那种机器人

[@靑袖镸衫]

老外的评论都没说配音什么，哪轮得到你个中国人来对英语口音挑三拣四。

[@absoluteheat-hot]

@@靑袖镸衫 作为在国外留学7年半的。。。常因为害怕自己学的是假英文而与这些评论的格格不入

[@Zzzhh-3]

我并不觉得口音是个问题。都不说最普遍的印度口音，就说英语母语的苏格兰口音和半母语的新加坡口音都需要其他人去学着理解，更别提日本口音了。中国口音的英语也是英语嘛。 不过有点怀念王刚热情洋溢的宽油讲解。

[@digengyuan5207]

宽油劝退

[@papiezguwniak]

Qgoing honq bonk wonk wang wongohohq

[@Volcan-fh4cv]

哈哈哈哈哈哈

[@himmelfr446]

不是說什麼, 不過應該找個老外講會比較好吧

[@anjaliraychoudhury7253]

AYBUR GHOROTE JANE ,NOTUN KI AASE ❓🌏 GUTEY KHONE TU KHAYE

[@km6206]

subtitles are better and easier to understand than English spoken by less fluent nonnative speaker.

[@worldclassjud2243]

Boiling animals alive is a very cruel and unnecessary way to kill an animal for meat.

[@墨洇于水]

无耻的盗别人视频

[@cherrysweet8773]

👏👏👏👏