How To make Chinese Pork Loin

Honey Garlic Pork Tenderloin

Pork tenderloin roasted with an incredible 5 ingredient Honey Garlic Sauce until sticky on the outside, and juicy on the inside!

Chef Wang teaches you: Crispy Stir Fried Pork Tenderloin, the taste is amazing 溜肉段 【Cooking ASMR】

下面开始溜肉段的技术总结
Here are the technical summary of the crispy stir fried pork tenderloin:
第一，溜肉段必须选用里脊肉制作，这样的口感会更好
1. The pork cut must be made with tenderloin, the taste is the best
第二，里脊肉上糊必须用土豆淀粉，否则炸好肉段容易回软
2. The tenderloin must be battered with potato starch, otherwise the meat will lose the crispiness
第三，调料汁不需要加盐，只需要蚝油酱油调咸味即可
3. There is no need of salt in seasoning sauce, it only needs oyster sauce and soy sauce to adjust the saltiness

Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
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Translated and rerecorded by Voiceman Jay

How To Make Chinese ‘Char Siu’ BBQ Pork - Marion's Kitchen

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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

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​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Chinese Pork Stir Fry is EASY for Family Meals

Simple pork stir fry with ginger and green onion delivers incredible flavour. Take out quality meal, made easily at home.

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Chapters:
00:00 - start
00:12 - Introduction
00:26 - pork preparation
01:01 - marinade preparation
03:05 - other ingredients
04:48 - sauce preparation
06:24 - cooking pork
08:00 - cooking other ingredients
10:41 - thetaste

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

Watch as my dad makes the wildly popular Cantonese BBQ classic, Chinese Crispy Pork Belly, or Siu Yuk. He’ll show step by step how to get the crispiest skin and most succulent meat right at home!

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???? COOKWARE WE USE/LOVE ????
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⏲ CHAPTERS ⏲
00:00 - Parboil pork belly
01:52 - Clean skin
02:28 - Poke holes in skin
03:32 - Score meat side
05:04 - Season meat side
06:21 - Salt skin
08:08 - Add vinegar to skin
09:15 - On siu yuk (pork belly)
10:17 - Cook pork belly in oven
11:54 - Cooking summary
12:32 - Take out & cut meat

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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh

Intro Flute Music - Performed by Daddy Lau
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Char Siu Pork (Chinese BBQ Pork)

For all those times you've gazed longingly at the sticky red pork hanging from hooks in the window of Chinese Barbecue Meat Shops… MAKE IT AT HOME! It's so easy - you'll be amazed ho simple the Char Siu Sauce marinade is.

Authentic Note: Traditional Char Siu is stained red using fermented bean curds (which is red) which is a speciality ingredient found in some Asian grocery stores - you need to hunt into the dark corners to locate it. I have no other use for that ingredient so I started making it using red food colouring instead and it came out the same, so I stuck with it. The small amount of bean curd used doesn't affect the flavour, it's for the red colour.

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