How Chinese Chefs Cook TWICE COOKED PORK (HUI GUO ROU, 回锅肉) Mum and Son Professional Chefs Cook

[@ZiangsFoodWorkshop]

Please hit the LIKE button and comment! its FREE and helps us so much :)

[@fussyrenovator7551]

I’ve been watching you forever. I always make my fried rice the way you taught. You and Dim Sim Lim are fantastic. Much love from Australia.

[@ZiangsFoodWorkshop]

Thank you :) I replied to you in the chat box too :)

[@fussyrenovator7551]

@@ZiangsFoodWorkshop I’m not surel how to get there. Sorry I’m pretty old. Dim Sim Lim is an Australian KZbinr who took off during Covid. The loveliest gentleman and teaches how to cook “ just like take out” , which is what you and your mother have been doing too.

[@peterholland3746]

I watch a lot of cookery and have learnt a lot .But like to cook Tradional rather than takeaway

[@1337flite]

Great dish - my Dad used to cook something like this with the addition of red capsicum and onions. I had no idea how to really make it, so very grateful for this video - thank you.

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@davidhalliday748]

just love this channel ❤ my wife loves the new way I cook Chinese style dishes now using ingredients from your online store and the recipe books are amazing 😋😋😋

[@ZiangsFoodWorkshop]

So glad we could help and thanks for supports us by using the store ❤️❤️

[@MrJames-eb6rp]

Keep up the good work guys, much love from the U.S.

[@ZiangsFoodWorkshop]

Thanks ☺️

[@davidhalliday748]

Thanks

[@ZiangsFoodWorkshop]

Legend thank you ☺️

[@mira222]

Fantastic! Love your videos, so informative and easy so watch. Please keep making more content videos.

[@ZiangsFoodWorkshop]

Thank you :)

[@bonesjohn5477]

This has made me sooo hungry, I want this right now.

[@ZiangsFoodWorkshop]

😊😊😂

[@TrevorRoper.]

Defiantly going to have a go at this one , my mouth was watering watching you both taste it !!. And pleased you have started posting recipes from book 2 , big like and thumbs up 👍😊Trevor

[@ZiangsFoodWorkshop]

Please do ❤️

[@gavinthomas8880]

I’m definitely trying this one! I have always loved eating and cooking Chinese and south east Asian dishes and the family are delighted that I’ve really upped my standards since I started following the channel. Up the MSG massive! All the best from Cardiff. 👍

[@ZiangsFoodWorkshop]

Please do 😊

[@PeteFindsObscureStuff]

Another great dish. I've cooked it a few times from your book. Have you tried a silicone garlic peeling tube? I was sceptical but they really do work. Available for a few quid online.

[@ZiangsFoodWorkshop]

Tried everything I even said in the video that as pro chefs we get told and shown all tricks by every chef we meet, and the fastest way by far is to just peel it, when you get in the zone takes seconds

[@sugarynugs]

looks yummy 😋. what do you do with the green onion and ginger etc after marinating?

[@ZiangsFoodWorkshop]

It’s left in and braided off in the pot

[@olly7673]

As usual, your content is fantastic, thank you. I look forward to your videos all the time. I thought twice cooked pork used char sui as the base so that was good to hear. Great to get your Mum more involved, keeps the memory going, keep it up.

[@ZiangsFoodWorkshop]

Thanks ☺️

[@williamharvey4841]

Looks delicious and straight forward to cook 👌

[@ZiangsFoodWorkshop]

Very easy 😊

[@st4167]

I'm hungry now ! Good recipes , I still think your mum's shrinking ! Thanks a lot , it's always nice to watch videos with humour ! Everything is so serious these days .

[@ZiangsFoodWorkshop]

😊😊😊

[@jaispartacus]

Looks amazing. Definitely trying this.

[@ZiangsFoodWorkshop]

Please do!

[@lesliethomson5762]

In Scotland, its pronounce Chives. Love you're interaction with your mum, so funny. And the knowledge that you pass on, amazing. Keep it up thanks 😊 🙏 👍 👏

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@Jason-zh7wo]

Just bought the cook book 👍👍😋😋

[@risinggael1685]

I've got your two books and can't wait for the trad book, ive got a couple trad books, one Cantonese moved to the us signed by the author from late 80's didnt expect lol...but I'd like to see, read your's take...

[@ZiangsFoodWorkshop]

Hope you like them :)

[@risinggael1685]

@@ZiangsFoodWorkshop I think their brilliant

[@risinggael1685]

@ZiangsFoodWorkshop also I just want to say something, have more confidence in yourself and your decisions, you don't have to keep explaining them...except the cooking instructions of course lol we do need those...🤣🤣🤣

[@samuelgarrod8327]

"Come on" 😂 Great stuff. Will try this 👍❤️

[@ZiangsFoodWorkshop]

Let us know how you get on :)

[@Andy__H]

I should have both your books turning up tomorrow, along with MS-F-G! 💪👍

[@MikeHomar-u8c]

Likewise 🤟😊

[@ZiangsFoodWorkshop]

Awesome thank you! Really hope you like them!

[@joeroberts2156]

This is one of my star dishes.

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️

[@samdoble66]

Jibbons in Wales. My grandad would call them that and it stuck with me over time. Will definatly try this dish and would love to see some quick and easy authentic dishes.

[@ZiangsFoodWorkshop]

Most traditional dishes take ages to prep but will think about making them more “takeaway” style so they’re a bit faster

[@ROLLINGSish]

Garlic peeling hack! Put the garlic cloves in very hot water for 1 minutes.

[@ZiangsFoodWorkshop]

That’s a massive no no for catering health and safety, as garlic can have botulism, so if your heating it up, you need to heat it up all the way through, partially heating will cause it to be in the danger zone for too long

[@ROLLINGSish]

@@ZiangsFoodWorkshop not if you are using it immediately.

[@ZiangsFoodWorkshop]

@@ROLLINGSish that’s true but normally we’re not and by the time you’ve done all that, I’ve already peeled it

[@vanessadaniels400]

That’s on my menu for next week, mouth watering 😮

[@ZiangsFoodWorkshop]

Let us know how you get on :)

[@vanessadaniels400]

@@ZiangsFoodWorkshop I certainly will. I love your cook book and its used regularly in our kitchen 😍 thank you for sharing your food

[@simonhopkins3867]

Great point about the stock. A good stock and some leftovers can make the best food...

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@garlicgorilla6540]

Whats the bean paste called and what is a good brand of it to buy?

[@ZiangsFoodWorkshop]

Yeos hot bean paste we sell it on our webstore www.ziangs.com

[@alexandermiddlehurst6312]

Very interested in doing this soon... so the stock, could that be used as sauce base and then thicken? TIA 👍

[@caroline9777]

Just found your channel, watched several videos. Wondered what MSG is? Never heard nor seen it . Thanks😊

[@rsa420]

Sorry I missed again notifications are not coming thru all the time. Is that bean paste like miso or different? Starting my pastes/miso/ soy ect in a few weeks need the temp to warm up slightly

[@ZiangsFoodWorkshop]

Lots of people say that about our channel, and it only seems to be our channel which is werid

[@rsa420]

@@ZiangsFoodWorkshop no having it with a few others not just you

[@dconn6018]

Would it make a big difference if i didn't add garlic as i dont like the smell while its cooking. Is there anything else that could be used instead? I like belly pork so i will be trying this the weekend 😊

[@ZiangsFoodWorkshop]

Yes of course it will but you don’t have too add it

[@david-f2r5l]

Peeling garlic is the worst, however, there’s a trick. Especially if you’re processing a lot of garlic. If you get like a metal type of container with a metal lid, remove the ends, drop the garlic in and close the lid. Shake it firmly for a little while… 30 seconds to a minute. Remove the lid and…. Magic. 😉. Great recipe again!

[@ZiangsFoodWorkshop]

Tried that many times many years ago and it’s actually not as quick as peeling it like we do, when hit in the zone takes seconds

[@Hobbsy-7]

Hi how can I get your 2nd cookbook in Australia Thankyou I Love Watching

[@Gemdealer55]

Nice video and double cooked pork is one of my favorites. Is there any way to get your 2nd book on Amazon like the first one? I don’t live in the uk so that would be a lot easier. I bought your first book that way.

[@ZiangsFoodWorkshop]

Yeah but won’t be for awhile as I have to convert each page and it takes ages

[@davidweale9621]

Gibbons, haven't heard that for a long long time, always enjoy your videos. .

[@ZiangsFoodWorkshop]

😊😊😊

[@peterholland3746]

Allways hit Like😂😂

[@ZiangsFoodWorkshop]

legend :)

[@johnnewton3837]

Thanks for inspiration 😊

[@ZiangsFoodWorkshop]

😊😊😊😊

[@Trinity25Apr]

This is my happy place 😊

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@andymike]

On other Chinese based channels (the channels that feature village life and food prep/cooking) shot in the countryside I see them make a dish I think is something like this, but it's fried and then steamed. I'm wondering if this is the same family of dishes and the steaming is just another method? Or is it a completely different dish? Love you guys and you should come teach some of these shops in Chicago how to make better takeway!

[@alexandermiddlehurst6312]

Looks banging that, right up my street 😋. You read my mind aswell about rhe sauce as I'm a sauce fiend! Can I sub in chicken thigh you think? Mrs is back on diet. TIA 👍

[@ZiangsFoodWorkshop]

Yeah fully can sub for chicken :)

[@--SD--]

Haven't had this one before, don't think it's even on the menu at any of my local (ish) Chinese takeaways. I think if I make it I might add pineapple - cos I'm weird like that :D

[@ZiangsFoodWorkshop]

It’s not on many takeaways because it’s more traditional to be fair and pineapple with this would be 🔥🔥🔥🔥

[@marksheeran1717]

That looks so tasty and I am sure I can smell it to😋

[@ZiangsFoodWorkshop]

😊😊😊😊

[@lynnrushton7458]

Drooling….AGAIN! 😋👌

[@ZiangsFoodWorkshop]

😊😊😊

[@gesit24]

Shoutout to the MSG massive :D Cheers G

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@deandomville8843]

Do you have a restaurant or take away? I'm going to be near your area at the weekend and would love to come and try some of this delicious food. I did find the restaurant section on your website but I don't think it's up to date.

[@ZiangsFoodWorkshop]

We have a street food outlet, came in the top 3 best street food places in the uk, 2 times I the row :) and the website for that is www.ziangs35a.com

[@deandomville8843]

​Amazing, thank you so much. I can't wait. ​@@ZiangsFoodWorkshop

[@dalefarm2803]

Great work guys.

[@ZiangsFoodWorkshop]

Thank you!

[@kevowski]

The force is strong with the MSG massive

[@ZiangsFoodWorkshop]

Always

[@christinamillington2342]

Wow. How amazing does this look. X❤

[@ZiangsFoodWorkshop]

Thanks ☺️

[@suebell4624]

Omg can't wait to try this

[@ZiangsFoodWorkshop]

You should! 😊

[@zavlqaDIprab3DrublsU]

When you looked away whilst chopping garlic with a huge knife was gangster as F

[@ZiangsFoodWorkshop]

Hahahaha thanks 😂

[@MikeHomar-u8c]

😂

[@maxwhite8470]

What bhu does the induction go to?

[@richardbruce5167]

Great vid. Didn’t realise that Syboes or Cyboes was a peculiarly Scottish name until you mentioned it! It’s pronounced Si bees as in short for Simon + bees😂. In case you didn’t guess I’m Scottish 😁😁. Loving the traditional type recipe. What would be your family equivalent of “mince and tatties” (mince and potatoes) a traditional Scottish home made meal and general “comfort food”?

[@ZiangsFoodWorkshop]

Si bees!!! That’s the Simon as in sy has never been explained too me, hence why I read it as see no si

[@Jason-zh7wo]

which oil do you recomend for frying the pork?

[@ZiangsFoodWorkshop]

Veg oil 😊

[@crustycrustacean4004]

Perfect as always! Ziang hit the garlic with the flat part of your knife for easy peeling bro! You are chopping it anyway so dont bother trying to peel it like a tangerine XD

[@ZiangsFoodWorkshop]

No that will crush the garlic, so you won’t get the final crisp sheets, it’s details like that is why our place has come top 3 in the uk best street food place in the UK, 2 years in a row, and we’re actual chefs so have seen and know every way of doing garlic, but thanks ☺️

[@crustycrustacean4004]

@ZiangsFoodWorkshop ah nice bro! You need to start delivering mate I'm starving after watching these vids 😅

[@chestyoz9725]

No delivery for cookbooks to Australia ?

[@ZiangsFoodWorkshop]

if you email [e-mail] they can help you out

[@sootsoots11]

Drop your garlic cloves into a deep fat fryer for 10/20 secs to peel them easily. This also helps keep them for 3-5 days in the fridge as peelable garlic. Once done and cooled you can put them in a container with a lid and give them a good shake and all the skins will come off.

[@ZiangsFoodWorkshop]

Changes the flavour profile and also not good to practically heat garlic as it can carry botulism

[@sambomcl]

Splendid.

[@ZiangsFoodWorkshop]

😊😊😊😊

[@rigger314]

They are spring onions in Australia mate too

[@ZiangsFoodWorkshop]

Yeah I know them as that 😊

[@reeder285]

Could you use pak choi instead of leeks ?

[@ZiangsFoodWorkshop]

Yes but the flavour is totally different

[@DanielOneill-g5h]

Where can I get the book plz ?

[@ZiangsFoodWorkshop]

From www.ziangs.com it’s only sold there :)

[@Only-Me-UC]

One of my favorite meals from the takeaway is not a Chinese recipe (Indonesian Fried Rice) Nasi Goreng Fried rice, just wondering do you offer that at your place can you do it? if not already on the channel served with chicken satay stick with a fried egg if requested the egg that is. I do this one twice COOKED PORK from your cookbook I have, without the chilly. yeah am a wimp lol

[@ZiangsFoodWorkshop]

Our menu is here www.ziangs35a.com it changes all the time so you need to check before you come 😊

[@jimmitchell5629]

Spring onions in Scotland are pronounced "sigh bees" ❤👍

[@andymike]

Can we buy your books in the US? I tried on your site, but Paypal said they don't ship to the US. (I'm in Chicago.)

[@ZiangsFoodWorkshop]

Email [e-mail] and they can help 😊

[@andymike]

@@ZiangsFoodWorkshop Email sent about this! :)

[@ScottishT]

KZbin is peeing me off now, set reminder and got none. But like n comment anyway ❤

[@ZiangsFoodWorkshop]

Yeah it does it all the time

[@rsa420]

Like wise

[@MrLGDUK]

#msg This looks awesome 😍😋😋😋

[@ZiangsFoodWorkshop]

😊😊😊

[@professionalidiots101]

You forgot Fried egg and cheese between two buttered slices of toast, with cracked black pepper 😍

[@ZiangsFoodWorkshop]

yes!!!!!

[@ScottishT]

It's syboes in Scotland 😂 pronounced si-bees 💪

[@ZiangsFoodWorkshop]

That’s it!

[@ScottishT]

@@ZiangsFoodWorkshop love you guys, btw is msg meant to make me this horny. Wife is raging🤣

[@akc5150]

To peel whole garlic cloves simply put them into a tupperware container of some sort (not toooo big obviously..) and then shake the crap out of it for about a minute.

[@ZiangsFoodWorkshop]

Yes we’ve tried all ways and that’s not the best, what happens is you bruise the garlic cause the liquid to sep out, which then cause the protein in you finger to go sticky and when your pulling 5kgs you need to have non sticky finger, we’ve heard every hack before, nothing works better than the old fashion way

[@htmlcc92]

I'm definitely going to try this! I have some pork belly in the freezer that I've been keeping for crispy pork belly, but this looks tasty. #msg

[@williammurphyslaw]

Pronounced "Sigh bees" in Scotland

[@currymuncher9814]

Pronounces Sci as in science and bees so SCI BEES.

[@MeltyCrispy]

Those are scallions, spring onion has a larger bulb

[@ZiangsFoodWorkshop]

Literally said that in the video 🤦‍♂️

[@Robert-mt9jw]

kung po pork🎉🎉🎉

[@ZiangsFoodWorkshop]

I quiet kung pao but close

[@Shadeem]

#MSG

[@ZiangsFoodWorkshop]

🔥🔥🔥🔥

[@baronsnow1107]

Everythings better with a fried egg

[@simonsaville9962]

Phacking mind-readers!

[@ZiangsFoodWorkshop]

😂😂😂