🔥師傅教路！如何在家製作【港式叉燒】！海外港人有福了！

[@timwong4766]

大J, 其實一開始用大火燒叉燒嘅目的，唔係想要佢有燶邊，而係要用大火嚟鎖住叉燒裏面嘅水份，咁叉燒先唔會變柴皮，同煎牛扒嘅原理一樣。

[@LolaScheer1054]

好感謝無私的師父分享和Jason記者的示范和制作呢条片。

[@siumeilam8696]

有對比極好，友利師父做得好，主持構思本輯很好👍👍

[@sklai1907]

其實用梅頭或者五花腩，用李錦記叉燒漿+糖+生抽王＋少少玟瑰露(無可以用雙蒸)，放落一個密實袋放雪柜兩日，之後每邊焗15分鐘搞掂⋯⋯食時可以落蜜糖。當然無師父咁好，但都頂得下

[@tkjho]

李錦記叉燒漿貴過塊豬肉, 用糖鹽和一點香料如五香粉等是最划算

[@sklai1907]

@@tkjho 李錦記叉燒醬用2~3湯更咋，一樽夠三至四次了。

[@catherinewong478]

好介紹，容易做！

[@blwhlee]

呢隻醬有好多額外添加成份, 食多唔係咁好

[@freechina-8964]

​@@blwhlee每次擺啲 一般都唔會落好多

[@puiyanho4655]

一見到《海外港人》 同 《叉燒》就馬上入左來看了，多謝曬 ，聽日試下！

[@yl196]

用Airfry 也不錯，簡單容易。大概20分鐘分三次上麥牙糖。

[@benpaaka896]

多謝你們照顧我哋一班離開咗既香港人，多謝晒。

[@maggiecheung4343]

試咗，味道好正 另一塊肉落啲生粉然後攞去炸， 一樣咁好味，味道好似出面食

[@DoDo-mm5bq]

請問可否代問師父 甘草粉在那買 麥芽糖是用水開稀了嗎 南乳醬是用水開還是用酒開稀 🙏

[@pitcheung5354]

而家睇呢條片, 感到特別有味道又有溫度 仲睇到天花板漏水... J大要幸福哦

[@alexlee-rd2gl]

If someone could be so kind as to share how much pork is being used for the recipe or how much one “part/portion” of meat is equivalent to (by piece or weight) I’d greatly appreciate it.

[@pierusa123]

My wife had tried many ways inspired by KZbin. She tried yours and said it is the best and most successful way to make roast pork. 👍👍

[@linsiig1515]

感謝你關心我們在外國的移民食唔到好多香港的美食！ 可否又幫我地學下做港式雲吞麵，尤其雲吞湯要惦做？ 謝！❤❤

[@freddyqiu5211]

其實係英美加澳的人,可以係後花園 花嘀時間可以齊個磚頭爐

[@kgan4733]

有道理

[@saukingpang407]

​@@kgan4733後花園唔准生火

[@waynechoi9042]

終於都到黃店啦！ 友利又黃 啲野食又好好食 強烈推介俾大家！

[@yaulkwong3775]

其實大爐的穿透火力係勁D 的. 即燒即食梗係唔同. 不過用焗爐焗之後用火槍燒香D 邊其實都夠正.

[@sawchai]

友利坊啲燒味不嬲都好食. 睇見爆炸頭老細望住大 J 切梅頭個樣, 若果無戴 口罩, 一定更好笑 🤣

[@teresachor1422]

師傳無私教導，讚賞……多謝！

[@suilanwong6114]

你好👋，請教一下，請問日本🇯🇵的西城區的民宿樓買唔買得過

[@Yokohamaaa680]

3:11 老細個樣好惆悵：教整叉燒啫，唔係要由揸刀開始講呀🤣🤣

[@AmbroseLau]

教父5

[@susieangelo6410]

Thanks, Jason for this Authentic Hong Kong Recipe. Cheers! 💜

[@UNHOWEIYAT]

收工坐緊車期間 睇到你呢條片之後好想即刻食😭

[@himyan4705]

What part of pork is it? Pork neck?? Or shoulder 😍😍

[@hmtc715]

做咩唔帶mai去 師傅好有耐性

[@TeddyTeddy092]

友利坊夠晒黃，叉燒又好食

[@vincentma2623]

友利坊叉燒堅正,可惜新蒲崗店搬左去太子

[@kerotk123]

新蒲崗店裝修緊啊，不過之後陣係做外賣

[@gooddealonly]

点解用西式刀叉食叉燒，似食牛扒，不是應切小塊用快子食嗎？

[@yukistone91]

終於唔需要叉燒醬整嘅叉燒啦！多謝你呀

[@FutureKnight]

係英國有後花園..用紙箱烤雞嘅方法整都得

[@kitonepluswong7889]

嘩正呀！ 一定要支持，今集高質

[@sophialai3032]

哩類片好好睇，期待下次搵師傅教整燒賣😍唔知而家仲有無手工燒賣呢

[@rednightmare173]

以前有下午茶餐成日食叉燒公仔麵再加燻蹄, 好正

[@juliaw100a]

要试一下。

[@thomas_hobunchan]

大J，唔知Mai生覺得港式叉燒好食啲定日式叉燒好食啲呢？

[@麻辣魚蛋-h6x]

留名等大J覆

[@dannyyau4279]

睇成品已經覺得好好, 呢D片覺得幾吸引, 希望以後都會有

[@angelleung118]

想問問秘製南乳汁有什麼材料我嘗試做過叉燒冇乜色（蜜糖加了什麼）我第一次做味道好好食

[@killxi7862]

这用凍肉已经合格 五香粉 🤯😎🤯🥳😎🤯😎🤯😟🤯🤯😎🤯😎🥳😎🥳🤯🥳🤓🥳🤓😟🤯😟😟😎😎🤯🤯😎🤯😟🤯🤬😟🤬😟🤬😟🤓😟😎🤯🤯🤓🤯🤓🤯😟😟😎🤯🥳😟🤬🤬😟😟😟🤬😟😟🤓🤬😎🤓😟🤓😟🤯😟😟😎😎😟😎😎🤬😟😎

[@winglee3394]

多謝🙏jason太好啦，又學到野

[@Chris-nn6to]

我返來一定返去幫襯, 如果連比例都肯公開埋果D師傅, 係值得支持

[@richardc.4348]

Can someone please translate the ingredients? I got the five spice powder but not sure what the next two powders are!

[@sondida]

Yellow one is liquorice powder the other one is sand ginger powder

[@alexlee-rd2gl]

Thank you, this helped me out alot. I was wondering before he talked about the ratios of ingredients, did he talk about how much pork was used for the recipe? for instance he said 1 part salt to 5 parts sugar, did he specify how many pieces/weight? because he put 3 sugar and 15 sugar @@sondida

[@matthewwong6278]

Emma床褥，一定要揀德國🇩🇪製造 另外「Emmas」好似係中資背景，扮澳洲貨？🤔

[@yinzzyyinzzy1266]

emmas 有S 已中招。訓2年笠咗。千其吾好買S 尾的。

[@Allan_Chong]

個師傅好好人😂

[@SaSa-ut1qd]

友利坊係堅好食!

[@TurkeyFamily]

南乳醬裡面有咩？只係得南乳? 我好想知佢支玫瑰露係咩牌子.

[@veronicasiu]

玫瑰露好似係永利威

[@lifejourney7869]

加油💪Jason!!

[@devileo]

係外國要個焗爐唔難呀, 要買到舊梅頭肉先得架.

[@pillowpig7405]

@@daisywong4317 唔怪之得我搵唔到啦，我冇乜行中超🙈

[@howardchan4363]

Pork butt 就係梅頭肉,中西超市都有得賣．

[@absumption894]

Even if you don't want to make char siu at home, many areas of AU/US/CAN that have lots of HKers and other Cantonese people have had siu mei shops for a very long time and are good quality. HKers who immigrate today to popular HKer communities in western countries can easily access the vast majority of HK local foods.

[@connieyip7766]

I live in Italy and I cannot find any Cantonese food here.good video and good job.

[@helenmak5663]

They taste different from HK’s

[@tressadarsi8257]

Wow! thanks bro for sharing 🤤 Can you pls write in English the spices. I can speak n understand but can't read...

[@cheukshunyue7916]

友利冰室比Jason賣廣告,比小紅書點評唱衰要執笠喇😂🎉❤！

[@lilianlee-mac8639]

澳洲的燒味也做得好有水凖。通街都有得賣。

[@kenchan961]

焗爐同師傅個隻爐 其實只要醃個汁做得好 同埋在焗或燒的過程 上麥芬糖/密糖水 衰極有個譜 大J住村屋其實可以買過不鏽鋼爐係天台整都得!

[@ShadowAg]

睇到都想食，原來係用麥芽糖~正~

[@eric99193r]

真心，呢啲真係用火燒先有嗰種味道，質感同情懷

[@陳明強-v7n]

真正係用炭火燒

[@kelvinvint]

呢啲大梅頭喺Costco應該有得賣🙂

[@wwkkcm]

友利坊...正

[@lok9101]

廣式 港式 粵式 澳式 叉燒點樣分辨呢@@

[@2046matrix2046]

好耐無見爆炸頭啦😂😂

[@tonypoon7779]

天后凍肉鋪我通常買2o蚊梅肉

[@timyeung9111]

好多谢分享视频，香港叉烧闻名海内外！

[@戴高樂-e3w]

80年代既味道，定現在既味道先。

[@111222YIN]

昨天先去左食好正

[@陳明強-v7n]

我今天去咗

[@jackiemchung3766]

請考慮下次做燒肉，謝謝.

[@laviniamui2970]

謝師父南乳醬复椋做

[@chunglui4907]

Very good for your sharing it is so good to learn it

[@happyfootballgroup]

大J整個港式教室有得諗喎! 😁😁

[@fkajfasd7461]

麥芽糖 裡面也有配方。那才是重中之重。只是這樣看根本看不出什麼所以然...

[@nancylim7740]

友利坊D叉燒真係好好食！

[@陳明強-v7n]

我都去過一次買一斤叉燒

[@natixisbw5269]

聽日即刻去試

[@whkgiga3766]

友利坊 支持 大J支持

[@MrVincent0624]

友利坊啲叉燒真心好正

[@ctnash8404]

香港話聽不懂的啦😂，可以加個字幕嗎？感恩🥹

[@karentang3280]

多谢你的视频

[@grayman12369]

用咩梅頭，中梅 ？

[@gregwong4700]

nice jobs👍，好怀念港式烧肉，茶餐厅蛋挞和油炸鬼！希望将来视频有分享。

[@永远支持中美脱钩]

我要保存呢条片。。。有机会要试一下！！！

[@airwalkleo]

下次教燒肉~

[@archiekleung]

Very lively delivery. Good show. Tks. With a million dollar stove sitting in the kitchen not doing this seems very very 叉

[@genehong83]

焗爐焗都唔錯呀😆，大J快d整比Mai試啦😋

[@chowkaisan47]

明火同焗爐必有分別？

[@effenberg9830]

Mai San 整可能效果更好

[@dedeman8273]

但係多謝你!

[@poonpoon9642]

多謝老闆畀條秘方

[@cheukcp2003]

$79燒味雙拼有菜有燉湯又好食👍👍

[@laihuang3004]

💕多谢分享🎉🎉🎉完美💪

[@hksiukei]

麥芽糖要稀釋幾多？

[@大男人煮意]

好明顯個個南乳醬並非只係南乳，師傅已經混合各種醬料，俗稱為：生醬！

[@jackychui8464]

大J想問下南乳醬是否秘製？🙏

[@陳明強-v7n]

冇秘製

[@sy11615]

yes

[@jackycheung8537]

買唔到梅頭可以買豬肉大排骨spare ribs. 一樣係超正

[@wocb4517]

正呀，呢個好啱用呀🙈

[@daphh.37]

多倫多好多燒味鋪😆

[@小李飛刀的飛]

材料這麼少的嗎？是不是有祕方？

[@lsmak3966]

多謝介紹。👍👍👍🙏🙏🙏

[@wah9134]

好正！

[@koau9097]

港式义燒冇得輸 ! 自家整更勝外買 !

[@mingfung7777]

呢類嘅片幾好睇！（大J 楂刀有d 危險！）

[@momoman2807]

師父好好脾氣😂

[@tkyg3852]

係咁搵位讚🤣

[@chongc612004]

大大個老闆係隔離點會鬧人🤣

[@lilucas1459]

@@chongc612004 舊派師父果D 理得你隔離咩人..照吵(因佢知.我有料.你炒我咪去第二度)..但果D 你頂得佢順就學到堅野.

[@iflipknife392]

@@lilucas1459 Gordon Ramsay🌚

[@irenesui7839]

@@tkyg3852 香港燒味

[@lindaw6150]

多謝你的介紹但好煩複，有所不知香料粉在外國未必全部可買齊，玫瑰酒在外國中超很難搵到，就算搵到可能都超貴，如好紹興酒在英國中超買都成百幾蚊一支，咁多功夫，倒不如用叉燒醬加麥芽糖，再用氣炸鍋做，都不錯又方便及便宜，我在英國經常用pork belly 做叉燒

[@sklai1907]

用珠江橋雙蒸都可以

[@CocoTiu]

多謝你

[@manmoyu3956]

權哥 好嘢👏

[@musicfromml]

學到野

[@JASON816]

結論：我真係冇得頂😂

[@陳明強-v7n]

初次整算唔錯啦!

[@hunterhunterangel]

Cfu：我真係頂你唔住