Omg i just had this dish for the first time yesterday! It became my favorite chinese dish!! And now i look up random videos on chinese food and this appears in my recommended!! Its destiny!! Cant wait to try this!
Twice-cooked pork is such a classic. Nice to see I'm not the only one that removes some of the rendered fat out of the pork. I like mine really heavy on the garlic and Chinese leeks. Something about those two, together with all the other aromatics plus douchi and doubanjiang that really makes this dish such great comfort food
Thank you for your recipe. I had this dish at Chinese restaurant and was not sure if double cooked stands for double fried pork. Now I understand why it called that way, boiled first, fried after.
I have some pork belly here at home and couldn’t decide what I wanted to do with it. You helped me decide what to make for dinner tomorrow! It looks amazing! I’ve never had it but I can’t wait to make it tomorrow. Luckily I have the other ingredients here already except for Chinese leeks. But I don’t live far from an Asian grocer so I’ll stop to see if they have any. Many thanks again, Ling! Always love your recipes!!
Your videos are always just fantastic. Thanks so much for sharing your cooking skills and knowledge with us. You are a very accomplished cook. I love the simplicity of your dishes and yet they end up being very fresh and complex in flavor.
It looks great, I often thought that belly pork was too fatty to eat. Now, I know how to render the fat it will be a lot cheaper to use than pork fillet. It certainly looks so very appetising. I can almost smell it cooking. Thank you for sharing.
Ni hao, thank you very much for this video. Hui Guo Rou is my favorite food. I will try to cook these days for my traditional German neighbors. I will let you know how they like it. Regards, Ed (ai de hua)
@@ChineseHealthyCook I made this last night and , yep , it's another hit ! So good , easy to make and tasty !Thank you so much for the goodness you provide in life and in peace. I really enjoy watching your videos .
Hi Ling. Looks good. I'm not much into pork belly since I don't like eating fat. Even when I do any type of barbecue, I remove all the fat. I have made Leeks stir fry but with a different type of meat products including seafood such as shrimp. As you can see, I like to shuffle various food products to make Chinese stir fry. Today I made diced chicken with asparagus and pineapple in hoisin sauce. I always prepare it with fried rice to stick with Chinese tradition. The family loved it. What do you think of my dish?
You can make double cooked fish I have a recipe for. Both of your shrimp and chicken sound delicious and creative. Isn’t it fun incorporating all kinds of ingredients? Good job 👏
@@ChineseHealthyCook Thank-you Ling. It's fun to mix different ingredients for making Chinese food. In fact I will be going to an Asian supermarket about an hour drive north of Toronto. It's like the Costco of Chinese goods since I love buying in bulk. They even speak Chinese over the intercom. It felt like I was somewhere in China. Look forward to your next dish. Thanks Ling.
Miss Ling, you make preparing Chinese cuisine very easy to understand. Thank you so very much. I do have one problem. Some of the needed ingredients for the dishes are difficult to acquire. Like black vinegar, douban jiang, and even sichuan peppercorns. Can you recommend an online store (that isn't Amazon) that I can order these and other things as well? Thank you so much, again (谢谢).
Hi. When u poach the pork belly, you can half cook it then slice it n place piece by piece on the hot wok without putting any oil. The fat from the pork belly flow out n then you fry all ingredient. I usually do it this way.
"Double fried pork" is one of the most ordered dishes here in Germany. But it has been changed a lot to meet the european taste. Thanks for sharing an original version! Since I can't have pork anymore 'cause of health issues, I'll gladly try this with lamb. I wanna ask you about a non-authentic one: the "Genaral Tso's chicken". It was supposedly created in the NY area in the 1950's. And has become as popular in the US as the double fried pork here. I made it a few times, using the recipe of Seonkyoung Longest. And was blown away! But since this recipe does not have an "original" anymore, there are numerous versions of it. It even made it's way to the UK, from where I saw a version about it from "school of wok". Very different! Do you know this dish? And, most important: what would be your take on it? What I think: with your background, you could take this very "americanized" recipe back to some more traditional style of chinese cooking. So glad I found your channel! Let me quickly introduce you to Xian. A chinese woman, living here in Germany. You might like conversation with her about recipes as well a living abroad as a chinese born-and-raised person. Xian on bok-choi or pak-choi: th-cam.com/video/3qNTlXxRKZM/w-d-xo.html Greetings from the far north of Germany!
Very nice dish it looks delicious. Question what brand Wok are you using & is it a flat or round bodied,if it’s a round body could you please include the name of the wok ring your using? Thanks in advance ❤️
I feel like the sauce combination put in here could be used in so much. I want to make smoked pork bbq and put that mix on some shredded pork. add some jalapenos man that would be so good.
Staying at home order has been lifted in my area. Restaurants can be open for pickup or outdoor dining. Retail stores can have customers in with 50% capacity. Re-opening is in progress 😊
Omg i just had this dish for the first time yesterday! It became my favorite chinese dish!! And now i look up random videos on chinese food and this appears in my recommended!! Its destiny!! Cant wait to try this!
Wow, what a coincidence 👏 Hope you will enjoy my version. Thank you 😊
Twice-cooked pork is such a classic. Nice to see I'm not the only one that removes some of the rendered fat out of the pork. I like mine really heavy on the garlic and Chinese leeks. Something about those two, together with all the other aromatics plus douchi and doubanjiang that really makes this dish such great comfort food
Agree that garlic and more leeks are even better 😊
Thank you for your recipe. I had this dish at Chinese restaurant and was not sure if double cooked stands for double fried pork. Now I understand why it called that way, boiled first, fried after.
You sliced the pork so beautifully.
That looks delicious! The color you got after frying the pork is what makes it mmmm!
Browning it is the key. Enjoy 😊
I was thinking of this dish when I awoke this morning. Thanks for sharing!!
Dream came true 😆
Find the best chinese style cooking ... thank you for this delicious recipe .
I made it today but with chicken. Awesome taste and thanks for the perfect recipe for the home cook in England
Double cooked chicken sounds delicious too. Happy you enjoyed 😊
So yummy. I have made this recipe few times. Always turns out so good. Thank you for sharing.!!
This is the dish closest to my hometown Sichuan. Happy that you enjoyed 😊
Finally, I just found the best Chinese style cooking. Thank you for your recipe ❤❤❤
Thank you!
my fav too! thank you for this easy to follow recipe, your english is very good!
I have some pork belly here at home and couldn’t decide what I wanted to do with it. You helped me decide what to make for dinner tomorrow! It looks amazing! I’ve never had it but I can’t wait to make it tomorrow. Luckily I have the other ingredients here already except for Chinese leeks. But I don’t live far from an Asian grocer so I’ll stop to see if they have any. Many thanks again, Ling! Always love your recipes!!
Hope you will enjoy, Jamie 😊
When I am done with my diet and training for comps, I'm gonna try and make this.
omo, 1 of my fav dishes! Thanks Ling! Great recipe, i'd be sure to try it soon!
Enjoy! Thank you 😊
Ling. my wife loves this dish, brings back childhood memories.
Very satisfying dish, isn’t it? 😋
Your videos are always just fantastic. Thanks so much for sharing your cooking skills and knowledge with us. You are a very accomplished cook. I love the simplicity of your dishes and yet they end up being very fresh and complex in flavor.
Thank you Graig for the encouragement. It keeps me going 💪
It looks great, I often thought that belly pork was too fatty to eat. Now, I know how to render the fat it will be a lot cheaper to use than pork fillet. It certainly looks so very appetising.
I can almost smell it cooking. Thank you for sharing.
Hope you will enjoy. Thank you 😊
One of my favorite dish.. I love it... I probably get that for lunch today😋😋😋😋😋😋😋
One of my favorites too 😋
I have never cooked pork belly or shoulder. This is one recipe I would like to try to make. It sounds delicious! Thank you 🙏
Enjoy 😊 Thank you!
I really like chefs that cook stuff twice, 😇
Another great dish, thank you
You can even cook 3rd time next day if any leftover 😋
@@ChineseHealthyCookthree times? I will definitely lick my fingers with that, haha,
Thank you Ms. Ling😊
Hold on, is licking fingers inappropriate?
Just yesterday I was hoping to see you make a pork dish, and here it is!
I meant to make this a long time ago, for you guys and my hometown as well 😊
I am from Malaysia. I will spring this surprise to my family this weed-end.
Wonderful surprise 👏
Yes! I loved to eat this dish when I was in Chengdu, it's one of my favorite foods. So happy I can try to make it now at home :)
I miss Chengdu, a good heaven. Enjoy 😊
🥰 like your Asian dishes...improved my cooking skills.
Good job 👏 Keep cooking!
Excellent Excellent. Will try tonight. Thank you.
Please let me know how it turns out. Enjoy 😊
Thank you, i will definately try to make it home 😊
Looks so delicious Ling. I’m going to try to cook it.. Thank You for sharing..
Enjoy! Thank you 😊
Had it for lunch today. Everyone in the famaly loved it. Thank you.
So happy to hear that. Thank you 😊
wow looks delicious 👍👍😊 I will try to make this recipe, thanks for sharing
Thank you 😊
Looks amazing. I love when food brings back memories. Some are bitter sweet. Thanks for posting.
Yes, I always miss my dad 💕
It looks delicious 😋.
Tastes even better 😊
This is one of my favorite dishes. This and xiao chao rou. Thanks for your hard work!
One of my faves too, soul food from my hometown Sichuan 😊
Oh yum mouth waters 😋
Ni hao, thank you very much for this video. Hui Guo Rou is my favorite food. I will try to cook these days for my traditional German neighbors. I will let you know how they like it. Regards, Ed (ai de hua)
Ni hao, Ai De Hua 😊 Hope your neighbors will like it, my hometown Sichuan flavor.
This look very yummy. I just found your channel. So far loving it. Thank you for sharing
Welcome to my channel 👏 Thank you 😊
Looks SO good ,will be trying this one soon!!!
Enjoy 😊
@@ChineseHealthyCook I made this last night and , yep , it's another hit ! So good , easy to make and tasty !Thank you so much for the goodness you provide in life and in peace. I really enjoy watching your videos .
I especially enjoyed watching you eat it😊
I enjoyed eating 😋
So yummy :)) my family loved it, thank you ❤️
Enjoy! So satisfying 😋
謝謝你的分享， 你真棒！
谢谢您😊
I want to make now!
Thanks for sharing..i saw the recipe of tilapia fish..i must subscribe this worth watching videos.
Enjoy! Thank you 😊
Hi Ling. Looks good. I'm not much into pork belly since I don't like eating fat. Even when I do any type of barbecue, I remove all the fat. I have made Leeks stir fry but with a different type of meat products including seafood such as shrimp. As you can see, I like to shuffle various food products to make Chinese stir fry. Today I made diced chicken with asparagus and pineapple in hoisin sauce. I always prepare it with fried rice to stick with Chinese tradition. The family loved it. What do you think of my dish?
You can make double cooked fish I have a recipe for. Both of your shrimp and chicken sound delicious and creative. Isn’t it fun incorporating all kinds of ingredients? Good job 👏
@@ChineseHealthyCook Thank-you Ling. It's fun to mix different ingredients for making Chinese food. In fact I will be going to an Asian supermarket about an hour drive north of Toronto. It's like the Costco of Chinese goods since I love buying in bulk. They even speak Chinese over the intercom. It felt like I was somewhere in China. Look forward to your next dish. Thanks Ling.
Miss Ling, you make preparing Chinese cuisine very easy to understand. Thank you so very much. I do have one problem. Some of the needed ingredients for the dishes are difficult to acquire.
Like black vinegar, douban jiang, and even sichuan peppercorns. Can you recommend an online store (that isn't Amazon) that I can order these and other things as well? Thank you so much, again (谢谢).
I have links in the description box, my ingredients including doubanjiang and dark vinegar. Thank you 😊
Looks yum!! Do you have a recipe for mao cai? 😁
Sorry, I don’t a mao cai (冒菜）recipe yet
New to cooking. What’s the frothy stuff at 3:45 ? Thx
Just the impurities at the top. Thanks 😊
Pork goes very well with honey pepper and onions and shrimp sauce.
Do you know if the doubanjiang and the fermented black bean one can be bought in smaller quantities
Yes, please check the links I have in the description box 😊 It is worth buying a jar of doubanjiang, the soul of Sichuan food 😋
Pork goes very well with shrimp sauce
Hi. When u poach the pork belly, you can half cook it then slice it n place piece by piece on the hot wok without putting any oil. The fat from the pork belly flow out n then you fry all ingredient. I usually do it this way.
I will make this with fish!
Enjoy 😊
You always make good thing 😀
Really good. Please try, Ronnie 😊
@@ChineseHealthyCook You know I will maybe I'll do that Monday. Enjoy the rest of your night and have a good weekend.
Can you use black peppercorns in place of Szechuan pepper?
Yes, it tastes different but will work. Enjoy 😊
looks delicious! i love pork belly!
Enjoy 😊
I love your recipes ❤️👍🙏
Thank you 😊
Hi Ling , in many of your recipes you use Sichuan pepper corns . Can I substitute it with normal black pepper corns?
Yes, you may use black peppercorns, which don’t have the tingly numbness of Sichuan peppercorn😊
@@ChineseHealthyCook Thank you Ling and happy cooking
"Double fried pork" is one of the most ordered dishes here in Germany. But it has been changed a lot to meet the european taste.
Thanks for sharing an original version! Since I can't have pork anymore 'cause of health issues, I'll gladly try this with lamb.
I wanna ask you about a non-authentic one: the "Genaral Tso's chicken". It was supposedly created in the NY area in the 1950's.
And has become as popular in the US as the double fried pork here. I made it a few times, using the recipe of Seonkyoung Longest. And was blown away! But since this recipe does not have an "original" anymore, there are numerous versions of it. It even made it's way to the UK, from where I saw a version about it from "school of wok". Very different!
Do you know this dish? And, most important: what would be your take on it?
What I think: with your background, you could take this very "americanized" recipe back to some more traditional style of chinese cooking.
So glad I found your channel! Let me quickly introduce you to Xian. A chinese woman, living here in Germany. You might like conversation with her about recipes as well a living abroad as a chinese born-and-raised person.
Xian on bok-choi or pak-choi:
th-cam.com/video/3qNTlXxRKZM/w-d-xo.html
Greetings from the far north of Germany!
General Tso’s chicken is very popular takeout in the states. If I make it, it would not be deep fried. Xian has a great channel 👍
Looks so yummy, stay safe xx
Stay safe too, Eva 🤗
Very nice dish it looks delicious. Question what brand Wok are you using & is it a flat or round bodied,if it’s a round body could you please include the name of the wok ring your using? Thanks in advance ❤️
The one in the video has no brand I got from an Asian store a long time ago. Now I use Mammafong Flat Bottom wok.
@@ChineseHealthyCook thank you for the info I’ve subscribe to your channel continuous blessings.
Its look easy..i Will tray it .. kreatif and edukatif
I feel like the sauce combination put in here could be used in so much. I want to make smoked pork bbq and put that mix on some shredded pork. add some jalapenos man that would be so good.
Sounds great!
WOW
Can I use black bean sauce instead of paste
Yes, we sometimes use sweet paste.
Good day! Can you please, please, add a written instruction on how to cook this. Thank you very much! Keep safe and God bless!
Nice Presentation !!! Stay connected.
What was in the bottle with the red label?
Shaoxing cooking wine 😊
ChineseHealthyCook Thanks!
YUM!!
Ooooh I love pork. That bouble cook pork looks deciduous..
It does look delicious - however, I need to actually taste, it before I can swear to it in court! 👏👍🤣
Then please try 😆
No, but I have to try it ☺️
Enjoy 😊
Are you able to leave the house now for shopping and walks etc or is the Bing du bad in your area ?
Staying at home order has been lifted in my area. Restaurants can be open for pickup or outdoor dining. Retail stores can have customers in with 50% capacity. Re-opening is in progress 😊
@@ChineseHealthyCook cool. Enjoy the freedom. 😍
Matowix I’m used to staying home “freely” 😆
I’ve heard some Chinese people call those vegetables garlic greens
Yes, they are called Suan Miao (garlic sprouts) or Qing Suan (garlic greens) 😊
😋🐖 belly❣️
queen
☺️ ☺️
❤❤❤❤❤❤❤❤❤❤❤
And honey and onion and paper.
Amitofo Xie` Xie`
Xie xie 😊
Oo
为什么我一个中国人看英文的学的比较快。。。
有趣😊
@@ChineseHealthyCook 可能您为了外国人好理解，不会像中式菜谱那种少许若干的模棱两可。很棒，感谢您的视频！
Ah yes... Chinese bacon!! Ever thought about writing a book about Sichuan dishes? Is the cooking wine Shaoxing? I'm a big fan of Sichuan cuisine!
Yes, Shaoxing cooking wine. I miss Sichuan 😊