How To Make Sweet & Sour Pork | Plus: How To Cut A Whole Pineapple | Easy Chinese Recipes
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- เผยแพร่เมื่อ 28 พ.ค. 2019
- Sweet and sour pork is a dish with many variations around China, but the modern Cantonese version is the one most commonly seen in Chinese restaurants in the West.
Get the full recipe here: adamliaw.com/recipe/how-to-mak...
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As someone that's done sound engineering, his team puts ALOT of work into making sure you hear the knife cutting, and the oil sizzling. That stuff isn't actually easy, and you can't just pick it up with a room boom mic. Who ever is doing the sound work on these videos are geniuses that have designed what sounds are going to grab your attention and imagination without pulling attention away from Adam. These videos are amazing, and I love to watch them over and over.
I agree Mathonwy, not sure what TD is prattling about; seems a made up name (or some wrestler?). Audio is one of the first indicators of great video quality. I presume Adam learned a thing or two about how to do it (or who to hire to do it for you) when he was winning those cooking shows
I watch these when I'm struggling to sleep at 3am. So relaxing
If you have trouble sleeping, I also recommend art tutorials for pure relaxation. Bob Ross, Wow Art, Gilly Kube, makoccino
, Pouring Your Heart Out, and Amanda's Designs are my favorite TH-cam art channels for insomnia nights. 👍
I do the same, but then I get hooked and watch for another 3 hours.
hope you're sleeping better now. been struggling to sleep for more than a year now
ASMR videos are the very best for insomnia. Watching delicious food videos when you can't cook is a mysterious form of self torture
To happily repeat what has been said in the past, your team's videos are beautiful, relevant, educational, and promote an ease of cooking delicious food at home. *Amazing*
Cooked it recently with minor alterations and the result was amazing.
Normally I wouldn't order sweet and sour in a restaurant but this tastes awesome.
But I recommend not to cook more than you can eat at once so that you have some for the next day, because a day later the rest gets soggy. Freshly cooked is mandatory
Imagine your lecturer is Adam. Everything is so soothing and easy
Mr Liaw, I made this last night! It had a lovely tangy flavour without the icky sticky glaze you normally get at a Chinese takeaway.
Lots of flavour, and using pork belly almost gave it a “pop” in every bite! Thank you 🙏
Your voice, the calmness and simplicity of the cooking and the music feels hypnotic!
Amazing food, I could watch this all day, cant wait for more dumpling classes!
indeed
Steven D. Jackson ☝️ I agree
Yup. I'm with Mr. Jackson on this. I could watch you for hours even if I didn't want to cook what you're teaching us.
For a foodie like me, these vids are like crack. Simply explained, beautifully produced, candy for the eyes and ears. And if you pay attention, he makes you a better cook. Thanks Adam and team!
Hey Adam, I have just been sitting here watching video after video of your recipes. Your depth of knowledge about techniques and ingredients are superb! I'm originally from Singapore and my wife is northern Chinese and we like how authentic a lot of your recipes are. Keep up the good work mate! So tempted to get a wok-specific stove like yours😀!
Lovely editing, lighting and presentation, as always! Glad you're back!
Great to hear you're back, Adam! Love the video as always!
Very humble, but technical cooking. Love it. I follow you where ever you appear in media!
Brilliant! Thanks for breaking it down to simple to follow steps, and always enjoy the background information - love it!!
So glad you're back!! I hope you can grow your channel. Everyone needs to watch!
Thank you so much for showing us this recipe Mr Liaw! And I love hearing you explain techniques - it really helps break things down into a much simpler process!
Thank you again, I’m so excited to make your sweet n sour pork this week! 🙏😇
Glad your back! Awesome video as usual!
I've discovered your video recently and I am absolutely loving them ! I would love to see you enjoy the dishes you've put all the efforts in at the end of the video :) really makes the "reward" part alive !
Hi Adam, thank you for keeping the dish simple, authentic, and so tasty! It gives me enough confidence to cook this at home!
Keep up the great work!
I'm amazed by how educational this video is. Very well done!
Thank you for explaining everything in detail including the wok burner !
Absolutely brilliant! I remember trying this dish at home and it took forever to get done. This method looks far superior.
Good to see you back! Cheers from Paraguay!
Even though I have watched your videos SO many times, every time you post a new video, I can't help but click on the next one that pops up and the next one and the next one lol, I find your recipes tasty and your channel super relaxing to watch :)
Great to see you are back, Adam. It was an honor and plessure meeting you in person during your visit in the Philippinrs! 👌 That recipe looks yummy. Best regards 🌴
So glad to see you again!!!
Thank you for your amazing work! You inspire me a lot.
Even when I am being advertised to, it is a sweet, joyful, and a learning experience.
Excellent.
Es bueno verte de nuevo. 🤗
Thanks Adam! I love your videos!
I love the explanations, very clear concise and easy to understand. And the finished close up... omg... i'm off to eat some now!
oh, this dish has never interested me before now. I can almost taste the crispiness and unctuousness of that deep-fried pork belly & everything else. gorgeous.
I love the authenticity of your techniques.
Wow, what a beautiful presentation-watching you cook is a Zen experience. Thank you so much.
I almost forget this is a cooking tutorial video as I am stunned while listening to you! What a beautiful video.
Made this yesterday evening, absolutely great. Thank you.
Simple. Clear. Delicious. Perfect!!
Oh man!! Thank you so much for the amazing content you put out! You are truly inspirational!!
You have a lot of fans here in Canada... will be making this recipe this coming weekend! Thanks!!!
Hi...I did one today and my consumers order here inside the village as we need to survived in this time if pandemic, we are 7 guys to have meal 3 tines a day. so i made my secret skill to be as fruitful as I can. They said its yummy i hope i dont disappoint you, i used to mention your name everytime i posted my finished menu...like "inspired by Chef Adam"...sad thing is I dont have a wok...thank you for giving us meal again...keep safe you all...
Oh my... I always thought a wider spread of fire from the stove will heat up the wok more efficiently than a small and concentrated one. I was so wrong until you showed me in this video. Adam, you are really a good chef!!!
Love the channel. Bought one of your books after watching most of your videos. You make it looks so easy haha.
That looks so amazing!
Thank you for sharing this home wok technique!
Excellent video Adam...! Thanks very much...!
Love your videos and kind personality !
It's 10pm and I just found your amazing channel. You're killin me with this. I can't buy a wok and fresh veggies this late!!
A mouth watering dish. Love the oil blanching of the 🍅 🌽 🌶 veggies.
I just made this recipe and it is so freaking delicious!!!!! Highly recommend
That easily looks so much better than anything I've ever gotten at a Chinese restaurant.
Great video mate 😊
A great video that explains why you do what you do - instructional and educational at the same time. Well done Sir! (I'm amazed just to see how that sauce just thickens up without the use of a starch/water mix)
Glad to see you again bud, it’s been awhile. Miss your Friday fried rice
Just cooked this. So good! TY Adam xD
Mentally scarred from sweet and sour pork and the batter. Not really, was just a kid when Chinese Restaurants hit Australia but in adult life this will be something I’ll cook at home ... what a blessing that the flavours were introduced to Australia that way so it’s not unfamiliar territory to enjoy a home cooked meal now 👍🙏👍
Thanks for this great video, Adam! Look forwards to trying this sweet and sour pork. I just wanted to let you know I tried your Hainanese Chicken Rice recipe, and it was a complete success. One of the best dishes I’ve ever made for myself!
I agree, here in Phoenix, Arizona. The Hainanese Chicken recipe was such a hit with my husband, one of his favorite childhood dishes!
I've made this dish before via a different recipe. Adam's recipe totally looks way better. Will following this video step by step next time.
you're an inspiration mate. cheers!
Food looks delicious, I hope to one day be able to cook it myself.
what an amazing video. glad I found your channel
I have to go to work & now I'm craving this .... & hungry!!!!! This looks Divine!!!!!!
Just made it for lunch! Outstanding good! Thanks for the recipe.
I used the two pot scenario and made some Udon noodles for it.
I've missed you Adam. so.. so much.
Thank you Adam for sharing one of my all time favorite chinese recipes!!!
I loved especially all the tips about the wok.
Kudos on how to cut the pinneaple, I hail from Costa Rica, the worlds top fresh pinneaple exporter and your tips were absolutely on point.
Except we rarely eat the core (or "heart" as we call it) because it may be leave an unpleasant feeling on the tongue.
I might add, please chose organic if possible. Otherwise, cut A LOT of the skin (because there is where the pesticides are sprayed).
Please keep the good work! I love your channel!
Love this dish! Yuuuuummmmmmm!
omg lol i love the super market you're at at the end of your video! its my fav in cabra
Cheers from Singapore!
I love the explanations you give for the different steps. I didn't know about the burners before and now it makes sense why my stir fries never cook quite the same as what i see online. Your videos are incredibly helpful. Thank you.
Yes, I would like to incorporate one of these burners into the kitchen I am planning, they are far from cheap though so I hope they last as I am going to go with the dual fuel Gas volcano burner and the induction hob.
I'm need to try this tomorrow for dinner!
Looks incredible
So relaxing
My god, this! 😍. Guess what I'm having for dinner tomorrow!
I've never tried flash frying veggies before, looks like it comes out very crispy I''ll have to try this!
Thank you for sharing this with us.I like your method.Going to try this but with chicken.
This is amazing!!!!!!!
Dude this video is fantastic. An education, thank you.
Dear sweet loveable Adam, I've been watching you on tv since I was a young teen and recently rediscovered you and my love of asian cooking. Your recipes are so simple and so delicious! you're so calming and wonderful to watch!!
All the recipes I have tried so far have come out absolutely perfectly! I rarely have to alter them. I find I'm always changing the amounts in other peoples recipes but your ratios are just perfect. My Tonkatsu was so bloody good!! and a few days ago I made the Manchurian Chicken and OH MY GOODNESS! it was perfect and sooo good the next day. I'm really looking forward to doing the okonomiyaki! Oh and the chicken and cashews! I cant find it any place around where I live that makes it, so, I made yours and as expected it was outstanding! looking forward to new recipes!
Nice!... you have been missed!
Great recipe...great information...thank you very much...God bless you...^^
Watch your show on sbs food love it you're taught me a lot about cooking thanks Adam great tV show good Luck whatever you do ..
Wonderful teknique with blanching The veggies in The oil.
Yayyy! That’s exactly how my pineapple ladies at the market do it! I’m from Vietnam 💕
omg a master piece
I've been using Yan-Kit's recipe for years but this one seems not only easier and quicker, but also far tastier. I'll give it a try soon!
I love sweet and sour pork my fav
I really love you man. I've been watching you for a long time now. You radiate happiness through your love for cooking. Keep spreading the love my bruh. Take care :)
Yesssssss!!!! My favourite 😍😍😍😍🙌🏽🙌🏽🙌🏽🙌🏽🙌🏽🙏🙏🙏🙏🙏🙏💖
excellent video with a teachers skill :D
Wow nice video thanks :)
Good to see your face again! And food of course 😍
Nice AP you got there Adam!
I like this sweet recipe.
In my area, this dish unfortunately consists of that same dry over-fried pork with thick batter you mentioned, served in a neon red-orange syrup. I do a lot of wok cooking at home, but never thought to try sweet and sour pork again. Also, can't say enough about the calm and practical technique of your videos. Thank you!
He is my ASMR. Bliss!
Not even sure why there are thumbs down...... looks so good. I ate but am hungry again lmao
Beautiful.
Oh wow....
I appreciate he did a traditional rolling cut on that veg
I was in Hong Kong and watched a very old lady cook this very dish for her family and she did a few things differently.. There was egg but only the white she said it made for a lighter batter and you don't taste the egg, I agree with her, she also used copious amounts of ketchup which raised an eyebrow but she smiled at me and then I knew this would be incredible. There was a little more sauce but not the standard amounts you see in a western Chinese restaurant. And finally I have to correct Adam as he's a little naive. I'm primarily and Indian cook, I lived in India I breath India and have been cooking this food for over 30 years. India has the most diverse cooking of any country period and it to has rounded bottom cooking pans. :-) Oh just a request Douhuafan
Awesome
Love watching your videos! I know it's really common for the sweet and sour sauce to be based around vinegar and sugar... I heard that traditionally it is done using Hawthorne though I've never tried... Any pointers as to how different that would taste?
I'm not even hungry, but that looks great!