🤤 Dad’s ADDICTIVE Peking Pork Chops! (京都肉排)

[@MadeWithLau]

Thanks to Graza for sponsoring! Get $5 off your first order of Sizzle And Drizzle with code MADEWITHLAU at www.graza.co/MADEWITHLAU

[@YouTubetail]

Delicious 🌮

[@void.reality]

I'm one of the first people who will say that you can cook high-heat with olive oil if you have the right olive oil. 90% of the time I cook with olive oil due to the health benefits. However, you are delusional (or sponsored) if you think frying in olive oil makes any sense whatsoever. Please be honest with your audience. The olive oil you were paid to use is not cost effective compared to other oils.

[@telomeke3157]

0:31 EXCELLENT use of graphics to show what "cutting perpendicular to the grain" actually means! Thank you so much. I always had a bit of doubt hanging over me whenever I tried to figure it out myself. This takes away a lot of my self-questioning!

[@hallarempt183]

Oh gosh, that lovely smile daddy Lau flashed when he watched his son eat... So cute! Also nice, easy recipe!

[@mariekeung7187]

This dish is one of my family's favorites. So glad to see the recipe here from Daddy Lau. Thank you, Lau family!!

[@AmethystWytiu]

I really love the detail of your videos. Your dad’s recipes have been phenomenal! Keep em coming ❤

[@SpringVioletta]

Thank you Mr Lau, I appreciate your knowledge and experience and thank you for sharing your recipes with us. I also love seeing your family at the table enjoying time together and sharing the food you have made.

[@jintan3216]

I like the old ways of cooking. Simple, not too much ingredients, but delicious.

[@hollish196]

This sounds really delicious! Usually recipes sound "interesting," but this one---it's a must try.

[@kennybrew7850]

Another fantastic recipe and tutorial from Daddy Lau, I will be trying this one very soon. Greetings from Liverpool U.K. (oldest Chinese community in Europe) 👏👏👏

[@debbieking3575]

I love your dad!!,And he is a good chef!! ❤

[@meddziner]

Thank you for sharing your dad's cooking knowledge. I look forward to levelling up my asian dishes.

[@ashleys637]

I've never had these, but I'll need to give them a try! I made the air-fryer chicken breast btw. So simple, but A+, would recommend. Between the marinade and the crispy skin, they were amazing (and I'm usually a dark meat person). Daddy Lau is a national treasure.

[@MetalxxDragoness]

This channel is wonderful. I love your family and your family recipes. Thank you for sharing

[@geraldine3636]

I have been waiting the longest time for this.

[@doffymingo2187]

Delicious!! 吃飽啦！

[@MadeWithLau]

非常感謝您的支持！老劉㊗️您和家人健康快樂！

[@yaowsers77]

Your little girl at the end. A kid after my own heart!

[@pattyc281]

Oh my mom favorite! Always want to make it. Thank you Daddy Lau😊! You are a gem. Your family so lucky to eat yummy food daily! Always looking forward to your new video.👍

[@Chezay586]

One of my favorite dishes! ❤ yum yum

[@amydong2586]

Your dad is a National Treasure!!!!

[@sportswolf1]

Your father is a gold mine of knowledge. I would like your dads advice for selecting a wok?

[@sharmishthabanerjee6852]

Awesome recipe chef, please show chinese longevity noodles recipe please please 🥺

[@maui4gil]

Love the recipe and looks great. I know I'm being picky but in what world was the pork cut into 1/2 inch slices in the video?

[@ObsidianRose10]

I don't know how it happens, has several times when i am trying to decide what to cook! I have pork loin defrosting. This recipe is right on time. Always excited for an upload from the Laus ❤

[@sinyaolee1007]

@madewithlau, Hi! I do not have Hosin Sauce at where I am staying. What can I replace with with?

[@AliceLee-rj2ew]

Looks great!! Could one make a bigger batch?

[@beanoyip06]

Can we do an air fryer series?

[@paradiserain530]

You need to print a cook book!!

[@kurt5079]

Loving that 80s Arnie flat top. Get to da choppa

[@doloresdebeauvoir4960]

4:03 Exactly! As Cantonese, I always remember this dish as Peking Spare Ribs, but then I also notice Americans don't like eating meat with bones...

[@annunacky4463]

I see that Graza! Love that stuff. Cheaper and ultra processed oils are killing us over time.

[@alexccs]

I recalled my dad went to canton cooking lessons and used "OK sauce" for the base sauce of this 京都骨 dish.

[@Kaptensgatan13]

This is one of my favorite dishes at Chinese restaurant Ho’s in Stockholm, Sweden. They use celery in their recipe. Is that common?

[@knv9090]

Nice recipe. I don't like sweet sauce, so any other sauce I can use with this technique?

[@LeisaStroud-df4yj]

SOOO GLAD you’re using healthy oils for frying!! ♥️♥️♥️🫒🥥🥑 oils!

[@brandobond]

Can I substitute a different kind of vinegar? Regular white vinegar maybe?

[@andyandy1331]

正呀！👍👍👍👍👍

[@MadeWithLau]

非常感謝您的支持！老劉㊗️您和家人安康快樂！

[@ekbljb]

oooh all time favourite. In Malaysia we call it 排骨王

[@dylan4972]

In NZ we love eating around bones.

[@catseye888]

Which cut is the pork from?

[@AdmiralLink]

My older Brother keeps buying this dish at any Chinese restaurant. That I eventually like this dish and start ordering it whenever I go out for Chinese.

[@swpowell1226]

What cut of pork was used ?

[@Mommamacnz]

Pretty sure they said pork belly at the start

[@swpowell1226]

@@Mommamacnz guess I missed that. Thank you for the info.

[@restaurantman]

Pork Loin. The recipe link is posted in the video's description section.

[@illusionxmuta]

In Malaysia, we call this “pai kut ong” or “pai kut wong” even tho there is no “pai kut.”

[@arctic3678]

No wonder it is so similar, but usually the sauce I see is brown rather than red. 排骨王 right? Also some recipes I see use custard powder, plum sauce, A1 sauce, HP sauce among others

[@elisabetht9216]

Interesting! In Europe we never use extra virgin olive oil for frying. Why do you use such a lean cut? Is it not to dry. Always very good recipes here, I am not such a fan of sweet & sour though.

[@HAM_An1mA]

Maybe cost? But yeah in Europe we most likely use the pork belly cut and never have heard of olive oil suitable for frying.

[@poonpoonsmith399]

I'm like you, I not a big sweet & sour fan, but I do like this version of sweet & sour.

[@whitestar618]

so this question has perplexed me for a while...what did cooks in china use before corn starch? tarro root?

[@eatlikealocal]

Before cornstarch, various thickening agents were used, including: rice flour, lotus root flour, water chestnut flour, mung bean flour, and tapioca flour.

[@Vincent-s7y]

I’ve never heard of peking pork chops. I can’t wait to try this.

[@yongyilee3664]

Oh man. I love the Peking Spare Ribs version of this dish (king to pai kuat). Will definitely be doing that with this recipe. Thanks for teaching us!!

[@michaelsoh67]

Which part of the pork

[@brandobond]

Pork chops are usually cut from the pork loin.

[@acedibiase7038]

🔥

[@arihaviv8510]

Hmm actually canola is better for frying...besides i don't think anyone uses olive oil in chinese food...

[@tyroneandrews]

Watching pork chops

[@jimmyyu2184]

I don't think that is "Clock-wise", maybe counter clock-wise...

[@juanretuerto8203]

I saw anticlockwise stirring right there

[@rexlau175]

廣東香港人，由細食到大，繼續傳承下去

[@MadeWithLau]

好多謝您嘅支持！老劉祝福您闔家安康快樂！

[@joulsw3739]

Extra virgin olive oil shouldn’t be used as above 180c, it is considered carcinogenic. EVO usually recommended for drizzling, use ordinary olive oil for high temperature cooking. Not aware about the brand you’re promoting if it has different properties, but generally is what I’m talking about. Pls “don’t shoot the messenger “ 🤓🙏

[@guhygnjtvmk]

这是锅包肉吗

[@MadeWithLau]

這是廣東人所說的京都肉扒，不知是否如你所說的鍋包肉。非常感謝您的支持！老劉㊗️您同家人健康快樂！

[@ezedozitt21]

😀👍🏼💯

[@missava214]

My dad claims this dish uses haw flakes for flavor. Have you heard of that?

[@prinjauleklang5329]

ExtraVirgin or Virgin olive oil is not good for cooking as these have low cooking temperatures. The oil will become carcinogenic when heated to high temperatures. We use Grapeseed oils for deep frying.

[@markshen3280]

Daddy Lau, wouldn’t Organic Olive Oil be better for cooking ?

[@pawealbrzykowski9251]

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@e.lycopersicon9720]

I would like to know what the recipe was before the introduction of nasty ketchup.

[@dangracia4611]

When making the batter for the fried pieces, Daddy Lau says to stir it clockwise, but the video shows him stirring it counter clockwise. Which one is correct and what difference does it make which direction you stir it?

[@MedalionDS9]

Have to admit, of the chinese pork chops styles... this is not my favorite... I generally prefer most things "Salt n Pepper" style or dry garlic style. But I bet your Dad could make Peking style Pork Chops good

[@EliPorterMahn]

Useless comment

[@MedalionDS9]

@@EliPorterMahn Useless user

[@TheJeanean]

You’re a fragile flower that doesn’t like flavor. We get it.

[@spanqueluv9er]

@@EliPorterMahn Completely. Who are these weird, jealous basement dwellers?🤷‍♂️

[@glooshoe]

ok?😭

[@10minutesandunder]

hawk tuah

[@TheChefmike66]

I want to know how they make extra virgin olive oil smoke at 411 degrees.

[@stevennewman4778]

It’s mainly the type of olive used.

[@TheChefmike66]

@@stevennewman4778 Thanks. I'm intrigued.

[@anpleidhceeireannach9498]

第三

[@MadeWithLau]

非常感謝你的關注！老劉㊗️您同家人健康快樂！

[@ghostghostghst]

Dint tucking ytaok to me

[@ghostghostghst]

Theres onky so many chinese recipes so he just runs out of them and makes likenthe same video but wotha different meat

[@poonhenry73]

chopsticks can also be a thermometer to Daddy Lau😅😂