Pork Maki Hokkienese
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- เผยแพร่เมื่อ 9 ก.พ. 2025
- Here , another famous & delicious, comfort food cooking originated in Fujian ( aka Hokkien) , China. And have spread this cooking thru out entire south east asian countries by Hokkienese overseas chinese immigrants. Tenderized & marinated pork meat, coated heavily with potato starch. Then cook over thick dark brown delicious broth for perfection. Enjoy.
I am extremely surprised at the amount of potato starch! Incidentally, the entire composition of the brown sauce. 😍 I would have expected it to be fried and not boiled. A very nice recipe and great video! Thank you and have a nice weekend. L G Majo
This is one weird fujian cooking. But very popular snacks by asian countries. Lot of potato starch, makes the brown sauce very high in viscosity. Thank you for watching and have a nice weekend to you too likewise.
Looks very scrumptious. I would definitely make this with Chicken all so. Thank you Happy Wok 😀
My pleasure 😊. Yes, will work with chicken meat too. Thanks for watching.
Wow ! Looks really yummy . Can eat with rice or noodles 👍 I ‘m going to try using chicken fillets . Much thanks for yet another great recipe 👏👏👏
My pleasure 😊. With noodle, you can add that after cooking those meat for 3 to 5 minutes. Thank you for watching again.
This looks awesome! Going to try this one for sure! Thanks shifu!
Any time! I'm glad you have found something to make some cooking soon. Thanks for watching.
How does it comes that I only discover your channel only now? I subscribed not to miss anything. I'll try very soon your Fujian fried rice, and have selected a lot of your recipes! Must try! 👋 from 🇫🇷 and bravo for your content!
Discovered my Chinese Home cooking channel? better late than never. I thank you for subscribing. And also I am glad you have duplicated lot of my cooking. Thank you for watching. ( Merci Madame )
G'Day Chef, cooked this today for my wife's lunch and I also put in fresh rice noodles cut inch wide .It was so good .. Thank you again for your taste of China recipes.
Fantastic! You know how to create good add on , to make it more tasty. thanks for watching.
How much it can cost if you make it for business
this made me miss my grandmother. she used to make this for us on weekends.
You are lucky to have a grandmother who knows how to cook this kind of cooking. I know, this cooking bring back the good old days memories of your beloved grandma. Maybe make some soon , since you have watched how to make it. thanks for watching.
Meat Dumplings? I'm in! Broncos- Steelers this weekend! Good Luck to your Seahawks!
🤞 Good Luck to all football team. I am gonna watch them on TV.
LOL.. Thanks for watching.
Love it
Thanks and also thank you for watching.
I remember the Manosa place in Manila China Town that serves the best Maki And Maki Mi. Beef sirloin is used coated in just egg while. I wonder if it is still open...
Maybe that is MASUKI noodle house, Benavidez st., Binondo, Manila? I took vacation in the Philippines with my wife. ( she from the Philippines, 3/4 chinese 1/4 filipina ) that was in 2017. Most likely they are still open. Thanks for watching.
Still open. Same good stuff through the years.
Very interesting recipe. Thank you Chef.
You are most welcome. Thanks for watching.
Damn that looks good, I thought you were going to fry the pork in oil, but instead you added it to the sauce, fantastic and delish.
Yes, this is one cooking in asian, that lot of people goes back to those chinese restaurants and order the same for their snacks. Thank you for watching.
Thanks for sharing. Chef, how can we make the soup silky. Thanks
Silky? Can you elaborate this description?
I going to try this one. Thanks chef.
Please do! I guaranty you gonna like it too. Thanks for watching.
Nice recipes of poak. Yummy
Thank you so much. Thanks for watching.
One of my favorite Hokkien dishes; nice~
Mine too! My wife ( who is 3/4 hokkien & 1/4 filipina ) show me this while we were on vacation in cebu. Thanks for watching.
@@HAPPYWOK that's great! Thank you for featuring it on your channel
I use cornstarch entirely... But why may sause looks cloudy? Yours looks clear
Mixture amount and timing play the role. Thanks for asking.
Hi! Very authentic recipe! Like all your recipes! May I use corn starch instead of potatoes starch? I think not but I ask to the master!🔪🥢🥄🍵
Yes..use corn starch. Since that is highly available. Tapioca starch are much cheaper..but only available in Asian groceries... I thinks. Thanks for asking. Thanks for watching.
@@HAPPYWOK Thanks a lot. I really appreciate that you take the time to answer to each one of us. It's very kind of you.
@@janieb1439 I am truly retired chef over 10 years ago. So. I have lot of time...answering cooking questions to everyone who like to learn Chinese home cooking way. Not like the other who only care their revenue. LOL.
@@HAPPYWOK I understand them, when they want to earn money, but I really hate to feel that some of them really don't care about us. I like the deep respect you have. You are a nice chef
Thank you chef, I know what to make for dinner today.
Perfect! I hope you gonna like it too. I guaranty you will. Thanks for watching.
I am definitely making this just hope it isn't too salty. I also will consider adding beaten eggs like hot and sour soup.
I guaranty all my cooking are not salty. ( Salty foodstuffs are not healthy, specially for advanced senior like me . LOL.. ) Adding beaten eggs is great suggestion, to enhance the cooking. Thanks for watching.
I have been eating this since the 70s! Is this the same taste as Manosa in Binondo? Would you know the Chinese writing of this? Been to Fujian and Taiwan and have not found anything similar.
I have been to Binondo and this is my copycat . Yes, same tasty one. According to my in law over there, this type of recipe, was developed by overseas Fujian chinese in Binondo. So, I believed they are not available in mainland china. Thanks for watching.
Thanks so much for the recipe. My Fujian family and my uncle used to cook this every weekend in the 70s when I was growing up in Manila, and I never knew what the recipe was so appreciate you sharing it here. What kind of pork meat do you use? Pork belly, pork shoulder, or pork loin?
Use pork tenderloin would be the best and add one teaspoon baking soda and rinse after one hour to tenderize it furthermore.
I Love Happy Wok 👍❗❗❗
Thanks for appreciating my home style chinese cooking channel. Thanks for being one of my dedicated followers. And also Thanks for watching.
Nice video...
Thanks for the visit. And also Thanks for watching.
I remember during my childhood, I used to eat that with egg noodles
I am glad this cooking bring back the good old days. Maybe make some soon? Thanks for watching.
You supprised me Chef, I thought you were going to deep fry the pieces in oil. LOL. This looks so tasty!
Who ever developed this cooking was smart enough to avoid expensive cooking oil. Usually , we deep fry it then incorporate into heavy sauce. Yes, it was tasty. No wonder lot of asian like this comfort cooking. Thanks for watching.
I'll make this tomorrow morning
That gonna be excellent for breakfast too. You can add ramen noodle if you want. Thanks for watching.
Looks really good! Do you have the amounts for ingredients added to chicken broth listed elsewhere? I want to make this but worry I’ll end up messing up and not like it. Thanks.
The list is at the end of this video. Thanks for asking. Thanks for watching.
We love eating this with sriracha and a squeeze of lemon. Though others try it w/ black vinegar but it's too sour for my liking.
Look like you know how to add condiment to make it more tastier. That is good. Thanks for watching.
What pork cut works best for this recipe?
Tenderloin would be the best. Thanks for asking. Thanks for watching.
@@HAPPYWOK Thanks for sharing your wonderful recipes. I always come to your channel to get ideas for what to cook for my family. Thank you so much!
Yummy! 😊
Can you also maked with chicken? Instead of pork?
Why not?
Or try fish....mmmmmmm 🤤
@@pimmanders2261 your right" why not"?
Can be dry? Butt ill try.😋
@@melaniecheng3719 i recon if you try fish to go for butterfish, a more moist and firm fish type. 😃
@@pimmanders2261 Thanks!
Are you dutch? Its because of youre name Pim.
Happy Wok, you are amazing!
Wow, thank you! Thanks for watching.
You can also add egg noodles for maki mee. 🙂
Yes...that will work too. Thanks for suggesting and also thanks for watching
YUMMY, shared!
Thank you 😋 Thomas. And also Thanks for watching.
Chef, This looks similar to Maki Mee but without the noodles right? Anyhow, I did the Maki Mee you posted before and it was sooo good - I cooked it at least 3x already!
Yes! you are absolutely correct about that. You can also add Bihon ( rice noodle ) or any kind of cooked noodle or pasta. Thanks for asking and also Thanks for watching.
Hi! I admire how quick you cook! Do you eat rice with this?
Sometimes. We ate just like that way. Thanks for asking and also thank you for watching this video.
@@HAPPYWOK ❤️
Anyone here from Cebu. I miss Manila Restaurant in Manalili st.
Good, My wife she is from Cebu city. She is half pilipina half chinese. Yes she order this kind of cookiing in Manila, chinatown. In Cebu, they also make this cooking.
More Hokkien dishes please
Sure. But I am not Hokkinese. Yours truly is cantonese. But I will request my wife , who is Hokkienese for more feedback. Thanks for watching.
Oh wow the broth in that beef made my mouth so watery. It looks so delicious and I sure wanna try this. Thanks so much.
And thank you for clearing my query, though you didn't answer before, I have Hsaosing wine which I was in doubt whether it is written correctly for ShaoXing wine. Now I saw you use the brand which has the exact name. Hehe. It's silly of me 😂
Yes, this is one comfort food cooking in Fujian China. That is well accepted in thru out southeast asian countries. Regarding Hsaosing and ShaoXing, depending who listen how they are pronounce and how they write them in english . And also who did the pronounce , if he or she is cantones, madarin, fujian, etc. makes all those difference. But the chinese word in chinese writing is totally the same . 绍兴酒. LOL.. Thanks for watching.
@@HAPPYWOK Oh yes that's makes total sense. Thanks for clarifying it and I learned something new today. 👍👍
@@Robbie_S that is good. Me too...I be happy to learn something each day. Even just one thing. Makes our brain smarter. LOL.
This looks like a porridge or pudding.
It got sticky soup base . Thanks for watching.
Chef, can you share the exact measurement of the ingredients? Thank you
They are located at the last part of this video. Thanks for asking. Thanks for watching.
No measurement? Only you can cook this
They are located at the very end of this video. Check it out. Thanks for asking. Thanks for watching.
Hi Chef! Thanks for the recipe, i made this yesterday and did not like it, seems it is too comfort food for me. Will continue to fry/bake/deepfry. Thanks anyway, i hope someone will like this healthy food! Cheers! *went to stirfry chicken...
Some will not like it some will. In Southeast Asian countries, they love this. That is understandable. Thanks for watching.
it would be more authentic if you would disperse a beaten duck egg into the soup before scooping up for serving
That is good suggestion.
This pork in gravy would be good over _ho fun_ ( en.wikipedia.org/wiki/Shahe_fen ).
Yes, that will work too. Will call it MAKI HO FUN MEE, LOL.. Thanks for suggesting and also Thanks for watching.
@@HAPPYWOK What does "maki" mean?
@@alanvonau278 meat - stew in heavy sauce . 炖肉
@@alanvonau278 肉羹 it literally means Meat Thick Soup
@@chevronso25 I don't read Chinese. Anyway, thank you!