🤤 Crispy Pork Belly: The ULTIMATE guide to Cantonese Siu Yuk (燒肉)

[@MadeWithLau]

Join the Canto Cooking Club: bit.ly/3Jx2HXg [Our Lunar New Year launch sale ends Jan 31st!] For those of you who are super curious and passionate, if you want an expert (i.e. Daddy Lau) to walk you through, step-by-step, how to master Cantonese cooking, this is for you :) In the Canto Cooking Club, we’re not just giving you recipes. For less than the cost of takeout, we’re distilling my dad’s 50 years of experience into organized, easy-to-follow classes, teaching you how to set up your kitchen, how to use a wok, how to craft & improvise with different flavors, and more. If you want cooking to feel more effortless and intuitive, go to club.madewithlau.com to join now!

[@PhilipLemoine]

LETS GOOOOOOOO

[@wonderfullword123]

大家新年快樂心想事成！！

[@Nickle314]

OK. Tried it today. My observations are. 1. Buy one of those needle hammers, a few dollars shipped from China. I tried it with a knife and its not as good. 2. Moisture - I agree kills the cracking. Even if you invert it post cooking, you generate moisture. Make sure you rest it cracking side up. 3. Salt. Get fine powdered salt no seal salt. Draws out more moisture. 4. Watch it like a hawk when you are towards the end of cooking. Brown is good blackening isn't, it becomes bitter. 5. I'd leave it until it was cold. 6. Scraping. If you have hairs, burn them off on a burner or a blow torch. 7. The blanching of the meat. Your dad's right. Its needed. 8 Boiled white rice, pak choi + oyster sauce + sesame oil - that's all you need

[@BBchui]

9:43 the Chinese characters are “Cha chaan teng” not “五花肉” 😅

[@stphlam3067]

Don't let Daddy Lau too tired. We all love him

[@adamzhang6433]

There are countless cooking tutorials on KZbin, but only your videos make me feel a father's love for his child.

[@rationalbacon5872]

I made this today. It came out perfect. My husband thought I must've ordered takeout and was pretending I cooked it. Thank you so much. It made me feel more confident cooking for him.

[@sandralim4102]

😋😋😋😋😋😋😋😋😋😋❤❤❤❤❤❤❤❤❤❤ THANK YOU AND YOUR FAMILY YOU KNOW HOW TO COOK YOUR CHINESE CUSINE 😋 😋😋😋😋😋😋😋😋😋😋😋😋❤❤❤❤❤❤❤❤❤

[@kleelian]

Same here. The picky eater in my house thought it was take out and said it was very good. I almost cried by the feedback 😂😂

[@richmondvand147]

... your husband has issues if this is true... should probably look into couples counseling

[@NoobieSnake]

@@richmondvand147it’s not that serious, chill. She’s saying the cooking is so good the husband can’t believe it.

[@niceproxnaelebau4421]

Papa Lau No.1 Cooking youtuber! 对粤菜的普及做出伟大贡献的传播者。我是浙江人，曾生活在广州，现在每天的菜谱都是跟刘爸爸学习粤菜！跟着刘爸爸的菜谱学习，你做出来的东西可以超越市面上卖的食物。非常感谢！

[@MadeWithLau]

不要客氣，非常感謝您的支持和肯定！老劉祝福您闔家平安健康！幸福快樂！

[@brickchains1]

its true

[@AAblade7]

This Recipe is one of my favorites and I’ve now made it a lot. Today thought I altered slightly due to some inspiration other things I love. 1. I used beer for the parboil instead of water 2. I stuffed lightly caramalized onions and garlic into the the slits made on the meat side after seasoning 3. I used a Korean Rasberry Gochujang sauce instead of bean paste 4. Left it in the refrigerator for 48 hours It turned out awesome. Thank you guys for supplying such a versatile and amazing recipe.

[@NSResponder]

Very interesting how your father explains the reasons behind everything he's doing. I feel like I'm gaining understanding, not just a superficial how-to. Thank you so much for sharing this knowledge!

[@myscargo1]

Thank you Daddy Lau. My father passed away long before he had a chance pass on his recipes. Now you get to be my honorary Chinese Daddy. :-)

[@mmmmmmmmmmichelle]

It's fantastic that you keep the video in Cantonese instead of dubbing the full video in English - keep doing what you do! Thank you!!!

[@bitandbob1167]

This man is the GOAT - i have done many of these recipes now and they match my father in law’s cooking who is a Hong Kong Chinese chef!

[@kcmama128]

Thanks Daddy Lau! My 12-year old American born son told me about this channel and we have been watching the videos all the times to make the dishes. We also went to ranch 99 together to get all the ingredients and follow Daddy Lau’s recipes. Sometimes we just said “hey, which vinegar did Daddy Lau use?” as if Daddy Lau was our daddy. My son is not very good at Cantonese and Chinese culture but he gets more and more interested after watching this channel. This channel not only preserves Daddy Lau’s recipes but also provide us audience a chance to bond with our family, share the cultures, and of coz learn Cantonese!!! I also like the way Daddy Lau talks as if he is talking to me as a respectable yet very friendly 長輩. He makes me feel home (esp my parents are not in the US with me). Thank you!

[@vijayendradarode7762]

I'm currently in Hong Kong, and I can tell you that this is as authentic as it gets - looks and as far as I can tell - taste too ! Take a bow sir. Much love n respect. 💕

[@plutoniumlollie9574]

Thank you for these videos! They make me smile throughout watching. I'm a cantonese born and raised in Germany and try to preserve some of my childhood dishes, which is difficult because my mother isn't very patient and doesn't like explaining. But these videos are great for reconnecting to my roots and understand more of my culture. It's even more fun to watch, as I get to listen to cantonese. I thank you so much for these wholesome videos. All the best to all to you.

[@datoming]

I have finally managed to roast crispy pork belly after experimenting over a year following different methods shared on KZbin. I can now get the pork skin crispy consistently WITHOUT blanching it before hand, perforating it, caking a thick layer of coarse salt on the skin etc. What works for me is this - applying white vinegar TWICE between letting the pork skin dry standing in the fridge without covering for 2 days. The pork skin must dry sufficiently to feel hard to your hand specially near the edges of the skin. Roasting is done in 2 stages (1) low temperature for 1.5 hour at 150C with some water in a dish in the oven or use an oven with steam function (2) high temperature for 30 to 40 minutes at 220C (cover the sides of the meat with tin foil to avoid over browning/drying).

[@nowvoyaging8881]

The best part of these videos is always when Daddy Lau sings his triumphant fanfare to the food…I love his excitement every time!

[@irium_pls]

this is the first video of his i have watched and it makes me happy to know that he does that fanfare every time. my dad and uncles all do it too lol

[@MitchDemers0324]

You guys are all so amazing. Daddy Lau is a brilliant chef with a patient way of teaching, Mama Lau is such a sweetheart and super supportive, and you young'uns do so great with preserving and sharing the culture through these videos. Love you all!

[@brickchains1]

its true

[@wickedmikes5281]

I worked most of my life in kitchens, and that old man knows what he’s talking about.

[@mattsrandomsheet2744]

His demeanor is pure professional! Much Pride in his Profession

[@thunderconcerto9807]

It's good to see younger generation give attention to their elder and their knowledge and experiences After all, grandma/grandpa dish always the best😊

[@CCootauco]

This channel is the sweetest act of of filial love I have ever seen.

[@mydogisgucci]

Tried it out with just salt, black pepper, white pepper and garlic powder for seasoning and came out so good! Thank you for sharing!

[@KN-xl6lw]

Add a dash of paprika, chili powder, and a handful of brown sugar and it's a dry rub

[@loudmcleod7127]

Your dad's fanfare as he opened the oven was the highlight of the whole thing

[@oskar3757]

What I love about this video, isn't the cooking. It is that I learned about Chinese people and your culture. Your dad loves you like every other dad across the world. He is not some "evil enemy Chinese person" our media can portray the Chinese as. He is a loving man, like the rest of us. Thank you for the video.

[@proudasiangirl576]

That's the Communist government that you're thinking. The people of China are fine. Although Hong Kong people are now technically part of China, they've been under British rule for over a century and a half, so their lifestyle and thinking is more under British influence. Kind of an odd comment. 🤔🙄

[@MetteC5]

What media still does that in 2024?? Oh, I nearly forgot that some parts of the world failed to evolve beyond Medieval mindsets. Let me guess: you're thinking about some far-right US gutter media.

[@SillyMacy1]

I love how your dad not only cooks by he, also explains why certain things need to be done

[@Snowpycat]

Daddy Lau makes cooking Chinese dishes so effortless. He’s amazing!

[@adinace]

Honestly, the best cooking show on KZbin, Daddy Lau's skill is incomparable!

[@yorha2b278]

I guess you're just not familiar with Chinese cooking. Technically, this is pretty basic.

[@cyruswang3863]

@@yorha2b278 stop hating!

[@yorha2b278]

@@cyruswang3863 stop hating!

[@cyruswang3863]

okay basic person who only know how to copy other people as an argument ^^

[@yorha2b278]

@@cyruswang3863 Whatever you say... Basic person.

[@fungyup]

this would be the best instruction of the Cantonese BBQ Pork Belly ever. I followed 3 to 4 others but did not had this great result! Thanks for the great work form Lau's family and the team! Hope you all well and healthy! 我試過唔少其他燒肉做法，我覺得重點係一開始塊皮飛水，易拮窿好好好多！另一個重點就係肉味好好，唔咸亦唔會積晒五香粉係式，最神奇係無用過酒！但都一樣咁香無豬臭味。尋晚整左一次招呼朋友，大家都話非常好食，無人忍得住食多左好多！多謝劉師傅同劉氏一家，youtube團隊！祝大家新年進步身體健康！

[@eeveeta]

I’m from Mexico and I’m making this for our Christmas dinner. Hoping to start a new tradition in my family ❤

[@chnayduk5527]

Me too! I’m going to try this, for the FIRST time!! Watching sooo many videos on crispy pork. I’m gonna trust daddy Lau’s method!🤞🏼

[@alwin9616]

The beauty of this channel is how casual uncle looks when making what is typically perceived as a complicated dish. Having said that, I wish to send my thanks to uncle from Malaysia for giving me the courage and knowledge in making claypot chicken rice. Next to try will be this

[@ptoh2358]

When Daddy Lau said he doesn’t use the big oven as he doesn’t want to clean it and laughed, that made my day. Thank u for sharing the recipe. Happy Lunar New Year to the Lau family.

[@elizabethanrose]

Shouting out to Daddy Lau! I downloaded his recipe for Siu Yuk a year ago. I have a lot of recipes for this Cantonese delicacy, including from a major restaurant in California. Every other recipe I made was not what I expected since I had lived near Chinatown for almost 17 years and knew the cuisine well. It doesn't hurt having many Asian friends who cooked the entire Pandemic with you. Well, I followed his recipe to the letter and it was a bang-on success!!! I wish I could post pictures because it was epic!. You could hear the crunch of the skin almost in the next room. The flavor was spectacular! So, when Daddy Lau says his Siu Yuk was the best in Chinatown, I now believe him from the experience of creating this recipe. Thanks Daddy Lau -- again!

[@dcmark65]

This is a seriously good recipe. I couldn't believe I managed to replicate the exact taste of store-bought roasted pork belly on my very first try. I used a convention oven which really seems to pop the skin well.

[@GerardoSantana]

great to see it came out great for you

[@mrvgranfield]

WOW this is the real deal thats fantastic and so clear and easy to cook ive tried for 15 years to get that crispy tasty recipe BIG THANK YOU DAD LAU

[@lindaphanthongphay963]

I just made crispy pork belly today for the first time following Lau recipe and it came out fabulous. Thank you for sharing this.

[@baronwarborn9107]

Everyone needs a bit of daddy Lau in their lives. I love the old mother all proud and providing important narrative

[@kato521]

Just want to thank you for your videos. I too have a dad that was a Chinese chef. Unfortunately I did not take the time as you have to record his cooking secrets and techniques. Sadly my father has passed several years ago. But watching your fathers mannerisms and his vocal gesture brings back many fond memories of my dad. I wish you and your family a very happy lunar new year. May it be healthy and wealthy. Enjoy his wisdom enjoy your family’s love. I wish you the best. Keep the videos coming.

[@genienutts]

I made this today for Xmas , it was so good it turned out crispy on the skin and juicy inside! My family enjoyed it very much! Thank you Daddy Lau for being so kind to bless us with your cooking ❤❤

[@AIRLEARNsixteen]

Thank you for the recipe! I'm trying it and can't wait to taste the end product 😊 On a side note, there might be a mistake at 9:43, ng faa juk should be 五花肉 instead of 茶餐廳. Love your videos and can't wait for more 😁

[@sebasssebas6865]

The most simple step by step easy quick recipes authentic Asian Cantonese inspired recipe made with Lau recipes on the planet. Thank you so much for everything you do to educate us to this fabulous food world. Love you so much and your beautiful family.

[@lecepyt]

This is my fav & I am one of those has been patiently waiting for this recipe from the beginning 🙏Thank you, Made With Lau, Daddy Lau. You always have a way of making me think (and believe) that I can actually cook Cantonese food ✊️🙌 Thank you for making it so accessible for so many of us♥️🙇🏻‍♀️

[@MadeWithLau]

Yes! So glad we finally get to share! My dad's been perfecting this for a few years now haha. We're excited to share more with you1

[@masterchristineyounglifeco7126]

I've been failing at Siu Yuk for years. Thanks for a great video. I also love it that I can understand everything he says with out the English translation. We must be from neighbouring villages from Guangdong province. Great job family Lau. Love all your videos.

[@Isa_k118]

❤ I did this yesterday. I have no words to describe how delicious this pork turned out. Thank you always for your recipes. Greetings from the other side of the world.💙👏🏼👏🏼👏🏼

[@erwinchan6077]

I have a 15 pound slab of pork belly that I've been saving just to make this, but haven't had the confidence to do it. Definitely going to make it now!

[@eeleinniw]

Go for it! You can't go wrong with pork belly! 😄

[@judyh3707]

Get that big poking mallet they mentioned

[@mariuspang8823]

Just follow his instructions, you won't go wrong.

[@jooliroo]

Maybe try portioning out a smaller piece first (maybe 1/3rd?) since it may get out of hand with 15 whole pounds 😂 good luck and enjoy!

[@Kal_RP]

depending on how many people you need to feed, start small maybe 1-2 pounds, getting the skin right is the hardest part, you really need to take time to prick the skin and let it dry with salt on top, can't rush this, and takes a little practice.

[@audrafong9880]

The seasoning for the meat was spot on! Also very juicy .... skin crackled nicely too... thanks Daddy Lau!

[@keamng5516]

Greetings from Malaysia. I tried this recipe today. A success. The skin really crunchy. Extra flavorful with the bean paste. TQVM Daddy Lau for your generous sharing. Gong Xi Fa Cai ❤

[@alipoon4854]

Thanks for this much more streamlined process for the recipe! 再次多謝劉師傅教導! 祝您一家身體健康，心想事成！

[@MadeWithLau]

不要客氣，非常感謝您的支持和祝福！老劉祝福您闔家平安健康！新年快樂！萬事如意！

[@geraldinemalaysia]

Long life Uncle Lau. Such an amazing Dad. God bless you.

[@HoglyStevenson]

Tonight was the third time ive used this recipe, perfection every time! Thanks Daddy Lau!!!

[@kleelian]

Uncle Lau! I want to say you are right. This is a guaranteed result recipe. I have made this twice and results only improved. Tq tq tq❤

[@giovannidecristofaro8905]

I lived in Canton for three years and I have to say that I never find someone with the knowledge and explanatory abilities of Mr Lau! Thank you for the great explanations!

[@FarewelI]

Omg, Canton is the heaven for food. I can't wait to visit, have heard great stories about the city!

[@elizabethanrose]

Now I know what to do with that Pork Belly I got from the Asian market on sale! My favorite part of these videos is when Daddy Lau sings, "♪♫Da, da, da, daa!♫♪" at the end of finishing each dish! That is so precious and cute!

[@konrox]

Love these videos! Thank you so much :) Can't wait to make this. There's a typo at 9:43 where the Chinese characters are for CHA CHAN TANG instead of MM FA YUK.

[@MadeWithLau]

oh dang thank you!

[@chelseychiachi]

感謝劉師傅！㊗️您闔家團圓 兔年行大運 身體健康 繼續煮多多好嘢俾我地睇！㊗️🎊🧧🫰🏼

[@MadeWithLau]

唔好客氣，好多謝您嘅支持與祝福！老劉祝福您闔家健康平安！新年快樂！萬事如意！

[@MrMister744]

I just wanted to shout out this recipe, just made it yesterday and it was a super success. Thank you so much

[@gladysma308]

5:07 seasoning, 6:54 salt 1 tbsp for 5 min, scrap away salt, 1 tsp vinegar 8:19 preheat 400F, with 1/2 cup water to avoid burnt, put pork in, turn 375F, roadt for 20-25 min. 8:19, then 425F for 30 to 35 min. to crisp up the skin. When done, let the roast rest for one hour before cutting. 11:50 summary of roasting

[@dirty364]

I’m totally going to go buy a toaster oven this week and try this recipe! I enjoyed your fathers way of explaining step by step and your English subtitles with your commentary! The video was well done!

[@gailsuperman3349]

Your videos are fun to watch especially with the personal family elements. I enjoy watching your family eat and the hilarious interactions you all have.

[@aprilfong9824]

Happy CNY! Love your videos and your family. Love Daddy Lau’s teaching style and techniques. Btw 9:43 Chinese character of pork belly is wrong. That’s cha chin tang(canton cafe) instead

[@shawnx7806]

was going to say the same thing

[@un8741]

The best Cantonese cooking channel ever! Thank you so much!

[@mariegay1000]

Your dad is legend, I've followed this to a T and it came out perfectly. Thank you to your dad and to you.

[@lesleewatson4266]

I started and the salt is doing its thing right now. Following along… 🎉Ready for next step. Easy instructions. Thank you. Your mom and dad are lovely. ❤

[@marybornmusic]

Thank you for sharing your family's Cantonese recipes with me. Daddy Lau's omnipresent smile always makes my day!

[@lalaopeni]

i really appreciate how the captions are in English & Canto, I've been trying to learn my fam speaks saam yup but not too often so its really nice to hear & read along to fill in the gaps - thank you

[@artistuk9590]

My favorite part of the whole video has to be Mommy Lau giggling during the ASMR demo! :D

[@jorelieaquino4893]

Just tried your recipe. I'm so happy to have a sure-fire way of making this now. The husband was very happy. Thank you for sharing your knowledge!

[@eeleinniw]

Happy New Year! This was a great refresher course! We totally forgot to raise the temp to make the skin crisp up properly so I guess that just means we'll have a redo soon.

[@pilarcruzvicencio6148]

I love love love love this channel! Thanks for all the step-by-step instructions! :)

[@tyresasaur]

I'm so glad I can watch this without subtitles...proud to be a Cantonese speaker :)

[@TheDocketsBuddy]

I LOVE THIS GUY! ❤️ 😍! I'm blessed to have access to his amazing cooking skills and flavors! Thank you soooooo very much! I am glad the whole family is involved! 😃

[@waili3506]

Thanks for this video. I tried this recipe and it turned out pretty great. I had to change a few things as I had a pork belly of 1,7 kg. I didn't have garlic salt, so I used a mix of garlic powder and salt. And I had to cook it way longer in the oven. Probably around 30 minutes at 180C and 40 minutes at 210C. As the middle part of the skin didn't crisp up I increased the temperature to 230C for 10 minutes. Next time I would probably just cut up the meat into two pieces, like how you did in the video.

[@phw340]

Loved watching you video not only for the great recipe but also hearing your dad speak Cantonese! I’m a first generation Chinese in the US and don’t live near Chinese people and only hear my mom speak Cantonese. It was refreshing hearing your dad give the directions in Cantonese. I’ll have to try this recipe some time with the bean paste. I’ve found instead of using that I used fermented bean curd and it tastes great. Thanks for the great video! I’ll check out more and sub!

[@kathynguyen608]

I personally use an air fryer, but the tips on how to prepare the crispy skin is really the best.

[@pokerpariah]

This served over a plate of rice and a dribble of hoisin sauce on top is one of the best home cooked meals from any culture.

[@spiderbob007]

I made this for the family today and although not perfect on my first try, it was roundly praised by everyone. I chopped some of the pork and mixed it with chopped cilantro, green onion, and white radish topped with yum yum sauce and served inside a homemade Rou Jia Mo bun. Thanks for the recipe and guidance.

[@Liisaa2010]

Just in time! I was craving crispy pork belly for this week and I'm so excited to try this recipe out!

[@kulbruh]

I made this with this technique and recipe. It's delicious, of course. But my over the counter oven need 250 degree Celsius to make the skin popping. The result is heaven. So if you don't see the popping on the skin, don't worry, turn up the temperature and see how it goes. Total baking time is almost 1 hour and the meat is still juicy. Thank you for the recipe.

[@slappy76]

Happy New Year, Laus! Very excited to try his recipe. I've tried a variant of this recipe that doesn't boil the skin and it was very tough to pierce through the skin. You don't want to pierce too deep though, that would release the juices from the meat.

[@kathyliang6027]

第一次看到你们的视频，很喜欢你爸爸教煮菜，很多细节是我平时煮菜忽略的，谢谢，里面蕴藏着叔叔多年厨房经验，感谢分享给我们。相信跟着做，一定能做出餐馆水平。听叔叔的广东话，可能是来自台山的是吗？让我想起了我爷爷，很是亲切。也从叔叔身上看到了第一代移民，勤劳，善良，真，爱子女，默默付出，有爱的一家，真是幸福，祝你们的频道越办越好。

[@MadeWithLau]

唔好客氣，好多謝您嘅支持與祝福！在下祖藉台山。衷心祝福您闔家平安健康！幸福快樂！

[@coookei]

I am soooo excited to try out this recipe!! Thanks for sharing daddy lau! Happy lunar new year to you and your family ❤

[@JL-yt5hy]

Thanks. For a long time I had no idea why the meat should be slightly boiled before leaving it to rest in the fridge now I realised it’s for cleaning the meat!!!❤❤❤

[@中華基督教會海南-d6u]

Randy 09:45 u put 茶餐廳 in the video which means Cha Chan Tan (HK Cantonese restaurant. The proper Chinese for Ng Faa Juk is 五花肉。

[@MadeWithLau]

對不起，是我們失誤了。老劉㊗️您和家人平安健康！新年快樂！

[@中華基督教會海南-d6u]

@@MadeWithLau u don’t have to apologise. Way too serious, just want to help. BTW u seems stop asking ur dad did u have this back in the days at China. Seems way professional. U can do some research then u can know how poor China was. They u could understand ur parents more. Cheer up

[@marygabel2868]

I absolutely adore your family! Your father is the best at describing what to do and WHY TO DO IT!!! Thanks so very much from me and my family. I am so inspired by the techniques and the instructions help me to believe in myself for this style cooking❤️❤️❤️❤️❤️

[@Sehugoo]

I’ve made a wrong decision watching this at 1 in the morning

[@lindageorge8209]

I know, right? Where can you get pork belly at that time of night? Here's the thing... Buy your meat first...

[@TheKoshtra]

Same bro

[@NengIlinca]

😂😂😂

[@gladysma308]

5:05 seasoning, for skin salt and vinegar, tgen Airdry on top chamber in fridge overnight. when skin is dry enough, prehear countertop oven, ... 12:14 roasting temp chart. Observing in the last 15 min to avoid burnt. When done take the meat out let it rest for an hour before cutting.

[@WW-gx5kk]

I can’t wait to try this!! It looks so delicious!

[@SteveWong-oh4cl]

Thanks!

[@MadeWithLau]

Thank you so much, Steve!

[@WeWillAlwaysHaveVALIS]

Thank you so much! This is a dish I have been trying to recreate for ten plus years! It's not something that's generally available from your standard take away place here in the UK (the kind that sells the more anglosised takes on Chinese cuisine, don't get me wrong it's still good, but for more authentic flavours you have to head into London, which is an impossible distance for something like take away). However back in the late 90's my parents took us on the biggest holiday we'd ever taken (we were a poor, working class family and while we were lucky to have the occasional trip abroad, these were firmly based inside of Europe), America, namely Florida. Now one night we all headed out to grab something to eat and for some reason my siblings and Father all decided that they wanted to have McDonalds (I can understand my siblings choice, the place had an absolutely massive play park attached to it), whilst my Mum and I wanted to have something else. So walking around the area near the McDonalds we were lucky enough to find this small restaurant that advertised "Authentic Chinese food" and we both decided to give it a go. What followed was one of the best meals I have ever had in my life (I was 11 at the time and am 36 now and still remember just how fantastic it was), more so than that it was a real bonding moment between myself and my Mum. The point being that this was the centrepiece dish that we shared and we both loved it so much that we ordered another serving to take back to our villa to have later on. Now in the years since then my Parents got divorced, my Mum was diagnosed with Multiple Sclerosis and I became her full time carer. I have recently been wanting to do something for my Mum to try and show her that despite the strain our situation has put on our relationship (lets just say that a combination of poverty, familial unrest and the odd child becomes like the parent paradigm that being a carer puts you through creates a lot of upheaval) over the years that I love her essentially more than anything in the world. To be able to recreate the dish we shared together all those years ago, before life decided to kick dirt in our faces for almost 20 years, and to recollect that evening we both loved means more than my paltry words are capable of expressing. So please accept my sincerest thanks, I don't know if you read comments anymore given the size of your channel, but if you do, would you please tell your Father that I am eternally grateful to be able to take her mind back to a far more carefree age, when all that mattered was how much we loved one another. It's a gift I cannot repay, but I felt it important to state just how very much it means to me. I am sorry about the length of my message, it can be hard to express yourself well enough without rambling on. Again my sincerest and deepest thanks, I wish yourself and your parents nothing but the best in every aspect of your lives and I cannot thank you enough.

[@likecaleb_anime_crypto]

I can see, even if I followed the recipe that it wouldn't come out as good (straight away). The chef has a passion and expertise that takes years to truly master. Excellent.

[@acksum]

Everytime I watch Master Lau cooking , it recalls my memory with my grandad, they are having same Cantonese accent😊.

[@Kocidious]

I'm so excited to try this! It's been on the list of things I've wanted to try to make, and every recipe from this channel has been amazing. Thank you so much for sharing your knowledge

[@sebastianbell8326]

thank you for making these videos that fully translate a master chefs recepies for a european like me to enjoy

[@bangbangzorro]

I loved watching this , I've got pork belly in the fridge I'm about to attempt this ,wish me luck for that crunch 😊

[@MBKill3rCat]

I clicked onto this video by mistake. No regrets. Already planning on making this recipe now, looks amazing so thanks for sharing.

[@michaelhudson4080]

I'm glad I found yall. Your dad's recipes are incredible. Thank for sharing his knowledge

[@hdidudjjrj]

Love your Video it Remind me of my dad who used to working in a restaurant for long time he own his own restaurant he a chef When he retire he cater for his friends After 2 years of catering he stopped and Enjoy retirement with friends and family My dad has passed away butt your video Brings back all the memories off my dad cook for the family and friend see him in the Restaurant work when I was small want i get older i working with him my dad cook Hong Kong style Chinese food 🍜🍛🦪🍲😀😃

[@geraldinegeerlof]

HE is wonderful ... keep going with your father ' s knowledge he is great, i a m an Italian cook i learn i learn

[@gooel]

I love the whole show, but the questions are the best part - really helps showcase the logic behind the steps, which aids understanding wonderfully!

[@goldenmeow982]

烹煮過程既詳細又顯淺易明,多謝劉師父賜教🤤

[@MadeWithLau]

唔好客氣，好多謝您嘅支持和肯定！老劉祝福您和家人平安健康快樂！

[@tonywong2372]

Thanks Lau! Leftover roasted pork is best to braise with winter melons, soy curls and oyster sauce… Yum!

[@Berion189]

If you are pressed for time or don't want to overnight it you can put it in the freezer for 2 hours instead of 10-12 hours to dry it out then take it out and place in the fridge. You can cook it within 30 minutes up to 4 hours max and still get that crispy skin. I didn't know about the vinegar technique and will give it a try.

[@mainakmukhopadhyayy549]

Including the entire family in your culinary journal is the best aspect of this channel, especially the little guy❤❤. We missed him in this video. Hope he will join granpa Lau in the kitchen soon😅

[@timtwotone3561]

I have been trying different recipes for pork belly for quite a while. I can do the crispy skin, but the pork is always dry. The cooking times are always much longer. This recipe may be my salvation! Thank you very much!🙏👍