Ken Hom's pork fillet | Ken Hom's recipe

[@lilycool2601]

Hi Chef Ken...you are such a humble and soft spoken man. Thank you for all your recipes. Appreciate.

[@KenHomWoks]

Thank you so much for writing! Keep your wok hot!

[@als1023]

Pork tenderloin trimmings in soup stock, genius, needed that ! Spend so my time carefully trimming the silver skin , so as to not waste the meat. Thanks Ken Hom !!

[@KenHomWoks]

Thank you for writing! Continue stir-frying in good health!

[@frankmoseley3214]

I bought my Ken Hom wok over 25 years ago, it's still used more than twice a week, and I always remember Ken's saying - "the blacker the wok, the better the cook" Mine is very black now, so I must be doing something right 👍 Thank you Ken for all the years of recipes and inspiration ❤️

[@KenHomWoks]

Thank you for your lovely kind comments! Continue to stir-fry!

[@ronherrle141]

I have just recently become a fan of your show. I enjoyed your zen manner and way of cooking. Thank you.

[@KenHomWoks]

Thank you!

[@venicawood3894]

I love how you're so calm, Mr. Hom. I have a minor panic attack every time I cook.

[@KenHomWoks]

Stay zen & enjoy the moment.

[@MasonTorrey]

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!

[@KenHomWoks]

Thank you so much for writing! Keep your wok hot!

[@anthonywarthold]

What a gentleman is Mr Hom. I’m going to buy a Wok !

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@daviddickson1567]

Thank you Chef for teaching us, when I was apprentice in the 70's you almost had to sneak peek to see what the chef was doing. I'm so glad the new chef's want to teach the young generation. Cause when you know the basics, your job becomes more enjoyable and fun. And my age now I'm still learning. So thank you for uploading this most enjoyable video.

[@KenHomWoks]

Thank you for writing and keep your wok hot!

[@watthaile2053]

Thoroughly enjoyable. Thank You.

[@KenHomWoks]

Thank you for writing! Remember to keep your wok hot!

[@usaneebeilles9510]

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.

[@KenHomWoks]

Thank you!

[@desgoulding7154]

You are a very good chef excellent video thanks for sharing. Looks so delicious 🤤 😮😅

[@KenHomWoks]

And you are very nice to write!

[@originalbeatbeast]

Ken, your recipes are wonderful and I enjoy the food that you create. Perhaps you could do a video on preparing a wok and of cleaning it after cooking? I am never sure how much to clean it

[@KenHomWoks]

Great idea. If something sticks to your wok, soak it in hot water and then wash with a soft sponge. Never use washing liquid on your wok and never scrub it. Hot water works fine! Thank you very much for writing & wishing you a good stir-fry!

[@viviennehamilton4127]

That really looks delicious 😊

[@KenHomWoks]

Thank you for writing & keep woking!

[@jeil5676]

I cant wait to try this.

[@KenHomWoks]

You will love it! Many thanks for writing & happy stir-frying in your wok!

[@aboukirman3508]

Lovely!!!😋😋😋

[@KenHomWoks]

Thank you!

[@austingraves3425]

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?

[@KenHomWoks]

Chilli oil

[@Marjopolo302]

Guiness in a wok 😂 ❤❤❤ good man Ken . Love it. Wasnt expecting that from ya 😂

[@KenHomWoks]

Thank you!

[@Marjopolo302]

​@@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!!!❤

[@IRVDawg]

Love these videos, Ken Wong's style is cool AF

[@KenHomWoks]

Thank you & happy woking!

[@joangillham2850]

Yes, delicious!

[@KenHomWoks]

Thanks for writing & keep your wok hot!

[@petricaangold5000]

I love the way he pronounces tomatoes, in the English way !! Not tomaytoes as Americans do. 😊

[@KenHomWoks]

Thank you!

[@watthaile2053]

Certainly his way to pronounce it is perfectly lovely. However that is no reason at all to disparage the American pronunciation, either.

[@SantiagoCedeño-g2g]

Buenas excelente Chef, puede alguien decir cuales son las salsas y el caldo, saludos

[@einundsiebenziger5488]

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.

[@KenHomWoks]

It's actually very sharp, but I slow it down for the camera. Thank you & happy woking!

[@jackgoldman1]

Oyster sauce seems to be Chinese catsup, good on everything.

[@KenHomWoks]

YES!

[@jeil5676]

When you say pork fillet, you mean the loin, right? The tubular extra lean pork cuut? I thought it was one of the cheapest meats on the market, when it goes on sale at least. I could never figure out what to do with such a lean chunk. Its tomato season too.

[@KenHomWoks]

Yes, the fillet is the most tender and easy to cook. Many thanks for writing & happy stir-frying in your wok!

[@hernancruz7813]

How to know how much sauce to add?

[@KenHomWoks]

Usually, 1-2 tablespoons would be more than enough. Thank you for writing! Continue stir-frying in good health!

[@ianmedlicott9961]

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.👌

[@KenHomWoks]

Thank you for writing! Continue stir-frying in good health!

[@markbryant8321]

Ken is no 1 watched ken since the 70s. Can not teach. Expert nothing

[@kommonsense4508]

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!

[@KenHomWoks]

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!

[@karloarsch1579]

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.

[@KenHomWoks]

Thank you!

[@leighmumford5609]

Will you marry me?❤

[@KenHomWoks]

I am already spoken for! Thank you!

[@YLwortel]

You add too much oyster sauce .

[@einundsiebenziger5488]

There is no such thing as "too much oyster sauce".

[@yoliehines4399]

Who’s asking you !!!!!

[@antonioraffa123]

This is the first time I've seen tomatoes in a Chinese recipe. 🫶👍

[@KenHomWoks]

Thank you for your comments and for writing! Wishing you happy wok cooking!

[@gunarone1]

You would think Ken Hom would know what pork fillet is? What he's using here is pork loin.

[@KenHomWoks]

You are right, it was fillet cut from the loin.