Even if you don't want to make char siu at home, many areas of AU/US/CAN that have lots of HKers and other Cantonese people have had siu mei shops for a very long time and are good quality. HKers who immigrate today to popular HKer communities in western countries can easily access the vast majority of HK local foods.
If someone could be so kind as to share how much pork is being used for the recipe or how much one “part/portion” of meat is equivalent to (by piece or weight) I’d greatly appreciate it.
Thank you, this helped me out alot. I was wondering before he talked about the ratios of ingredients, did he talk about how much pork was used for the recipe? for instance he said 1 part salt to 5 parts sugar, did he specify how many pieces/weight? because he put 3 sugar and 15 sugar @@sondida
![F.HERO Ft. JSPKK x ลำไย ไหทองคำ x M-PEE - ไม่สนิทบิดหมด (Thai Riders Anthem) [Official MV]](http://i.ytimg.com/vi/kPJZ0UihBfk/mqdefault.jpg)
![【好過生你】在家做叉燒 | 自製叉燒醬 [Eng Sub]](/img/n.gif)
有對比極好，友利師父做得好，主持構思本輯很好👍👍
好感謝無私的師父分享和Jason記者的示范和制作呢条片。
大J, 其實一開始用大火燒叉燒嘅目的，唔係想要佢有燶邊，而係要用大火嚟鎖住叉燒裏面嘅水份，咁叉燒先唔會變柴皮，同煎牛扒嘅原理一樣。
一見到《海外港人》 同 《叉燒》就馬上入左來看了，多謝曬 ，聽日試下！
多謝你們照顧我哋一班離開咗既香港人，多謝晒。
其實用梅頭或者五花腩，用李錦記叉燒漿+糖+生抽王＋少少玟瑰露(無可以用雙蒸)，放落一個密實袋放雪柜兩日，之後每邊焗15分鐘搞掂⋯⋯食時可以落蜜糖。當然無師父咁好，但都頂得下
李錦記叉燒漿貴過塊豬肉, 用糖鹽和一點香料如五香粉等是最划算
@@tkjho 李錦記叉燒醬用2~3湯更咋，一樽夠三至四次了。
好介紹，容易做！
呢隻醬有好多額外添加成份, 食多唔係咁好
@@blwhlee每次擺啲 一般都唔會落好多
My wife had tried many ways inspired by TH-cam. She tried yours and said it is the best and most successful way to make roast pork. 👍👍
用Airfry 也不錯，簡單容易。大概20分鐘分三次上麥牙糖。
師傳無私教導，讚賞……多謝！
終於都到黃店啦！
友利又黃 啲野食又好好食
強烈推介俾大家！
而家睇呢條片, 感到特別有味道又有溫度
仲睇到天花板漏水...
J大要幸福哦
友利坊啲燒味不嬲都好食.
睇見爆炸頭老細望住大 J 切梅頭個樣, 若果無戴
口罩, 一定更好笑 🤣
嘩正呀！ 一定要支持，今集高質
請問可否代問師父
甘草粉在那買
麥芽糖是用水開稀了嗎
南乳醬是用水開還是用酒開稀
🙏
Thanks, Jason for this Authentic Hong Kong Recipe. Cheers! 💜
終於唔需要叉燒醬整嘅叉燒啦！多謝你呀
睇成品已經覺得好好, 呢D片覺得幾吸引, 希望以後都會有
Even if you don't want to make char siu at home, many areas of AU/US/CAN that have lots of HKers and other Cantonese people have had siu mei shops for a very long time and are good quality. HKers who immigrate today to popular HKer communities in western countries can easily access the vast majority of HK local foods.
I live in Italy and I cannot find any Cantonese food here.good video and good job.
They taste different from HK’s
收工坐緊車期間
睇到你呢條片之後好想即刻食😭
3:11 老細個樣好惆悵：教整叉燒啫，唔係要由揸刀開始講呀🤣🤣
教父5
多謝🙏jason太好啦，又學到野
大J，唔知Mai生覺得港式叉燒好食啲定日式叉燒好食啲呢？
留名等大J覆
加油💪Jason!!
友利坊夠晒黃，叉燒又好食
想問問秘製南乳汁有什麼材料我嘗試做過叉燒冇乜色（蜜糖加了什麼）我第一次做味道好好食
其實係英美加澳的人,可以係後花園 花嘀時間可以齊個磚頭爐
有道理
@@kgan4733後花園唔准生火
感謝你關心我們在外國的移民食唔到好多香港的美食！ 可否又幫我地學下做港式雲吞麵，尤其雲吞湯要惦做？ 謝！❤❤
其實大爐的穿透火力係勁D 的. 即燒即食梗係唔同. 不過用焗爐焗之後用火槍燒香D 邊其實都夠正.
哩類片好好睇，期待下次搵師傅教整燒賣😍唔知而家仲有無手工燒賣呢
個師傅好好人😂
南乳醬裡面有咩？只係得南乳? 我好想知佢支玫瑰露係咩牌子.
玫瑰露好似係永利威
真心，呢啲真係用火燒先有嗰種味道，質感同情懷
真正係用炭火燒
点解用西式刀叉食叉燒，似食牛扒，不是應切小塊用快子食嗎？
我返來一定返去幫襯, 如果連比例都肯公開埋果D師傅, 係值得支持
以前有下午茶餐成日食叉燒公仔麵再加燻蹄, 好正
做咩唔帶mai去
師傅好有耐性
你好👋，請教一下，請問日本🇯🇵的西城區的民宿樓買唔買得過
What part of pork is it?
Pork neck??
Or shoulder 😍😍
Emma床褥，一定要揀德國🇩🇪製造
另外「Emmas」好似係中資背景，扮澳洲貨？🤔
emmas 有S 已中招。訓2年笠咗。千其吾好買S 尾的。
係英國有後花園..用紙箱烤雞嘅方法整都得
要试一下。
結論：我真係冇得頂😂
初次整算唔錯啦!
Cfu：我真係頂你唔住
友利坊叉燒堅正,可惜新蒲崗店搬左去太子
新蒲崗店裝修緊啊，不過之後陣係做外賣
師父好好脾氣😂
係咁搵位讚🤣
大大個老闆係隔離點會鬧人🤣
@@chongc612004 舊派師父果D 理得你隔離咩人..照吵(因佢知.我有料.你炒我咪去第二度)..但果D 你頂得佢順就學到堅野.
@@lilucas1459 Gordon Ramsay🌚
@@tkyg3852 香港燒味
昨天先去左食好正
我今天去咗
睇到都想食，原來係用麥芽糖~正~
好耐無見爆炸頭啦😂😂
Very good for your sharing it is so good to learn it
这用凍肉已经合格 五香粉 🤯😎🤯🥳😎🤯😎🤯😟🤯🤯😎🤯😎🥳😎🥳🤯🥳🤓🥳🤓😟🤯😟😟😎😎🤯🤯😎🤯😟🤯🤬😟🤬😟🤬😟🤓😟😎🤯🤯🤓🤯🤓🤯😟😟😎🤯🥳😟🤬🤬😟😟😟🤬😟😟🤓🤬😎🤓😟🤓😟🤯😟😟😎😎😟😎😎🤬😟😎
焗爐同師傅個隻爐 其實只要醃個汁做得好 同埋在焗或燒的過程 上麥芬糖/密糖水 衰極有個譜
大J住村屋其實可以買過不鏽鋼爐係天台整都得!
友利坊係堅好食!
If someone could be so kind as to share how much pork is being used for the recipe or how much one “part/portion” of meat is equivalent to (by piece or weight) I’d greatly appreciate it.
友利冰室比Jason賣廣告,比小紅書點評唱衰要執笠喇😂🎉❤！
知道左方法, 無老師傅既技藝.....整到唔及佢既級數
「秘制」南乳醬，知道左方法都整到唔！
明火同焗爐必有分別？
友利坊啲叉燒真心好正
80年代既味道，定現在既味道先。
用咩梅頭，中梅 ？
💕多谢分享🎉🎉🎉完美💪
友利坊D叉燒真係好好食！
我都去過一次買一斤叉燒
聽日即刻去試
焗爐焗都唔錯呀😆，大J快d整比Mai試啦😋
好多谢分享视频，香港叉烧闻名海内外！
友利坊...正
正呀，呢個好啱用呀🙈
澳洲的燒味也做得好有水凖。通街都有得賣。
麥芽糖要稀釋幾多？
Wow! thanks bro for sharing 🤤
Can you pls write in English the spices.
I can speak n understand but can't read...
友利坊 支持 大J支持
大J整個港式教室有得諗喎! 😁😁
材料這麼少的嗎？是不是有祕方？
老細個樣好擔心XDDDD
膽心大J切到手賠工傷
$79燒味雙拼有菜有燉湯又好食👍👍
多謝師傅，多謝Jason.
係外國要個焗爐唔難呀, 要買到舊梅頭肉先得架.
@@daisywong4317 唔怪之得我搵唔到啦，我冇乜行中超🙈
Pork butt 就係梅頭肉,中西超市都有得賣．
多謝老闆畀條秘方
廣式 港式 粵式 澳式 叉燒點樣分辨呢@@
Thanks for sharing ! 🇨🇦🍁
Very lively delivery. Good show. Tks.
With a million dollar stove sitting in the kitchen not doing this seems very very 叉
nice jobs👍，好怀念港式烧肉，茶餐厅蛋挞和油炸鬼！希望将来视频有分享。
呢啲大梅頭喺Costco應該有得賣🙂
師傅教路 如何在家製作港式叉燒 海外Jason有福了 🤣🤣😂😂
加油!!!!
Can someone please translate the ingredients? I got the five spice powder but not sure what the next two powders are!
Yellow one is liquorice powder the other one is sand ginger powder
Thank you, this helped me out alot. I was wondering before he talked about the ratios of ingredients, did he talk about how much pork was used for the recipe? for instance he said 1 part salt to 5 parts sugar, did he specify how many pieces/weight? because he put 3 sugar and 15 sugar @@sondida
多谢你的视频
好正！
大J想問下南乳醬是否秘製？🙏
冇秘製
yes
好正丫
權哥 好嘢👏
多謝你的介紹但好煩複，有所不知香料粉在外國未必全部可買齊，玫瑰酒在外國中超很難搵到，就算搵到可能都超貴，如好紹興酒在英國中超買都成百幾蚊一支，咁多功夫，倒不如用叉燒醬加麥芽糖，再用氣炸鍋做，都不錯又方便及便宜，我在英國經常用pork belly 做叉燒
用珠江橋雙蒸都可以
師父讚你無得頂,無得整😂
我要保存呢条片。。。有机会要试一下！！！
華人超市有醃好的叉燒肉，買回家放焗爐烤就可以製成港式叉燒。
👍🏻👍🏻正
多謝介紹。👍👍👍🙏🙏🙏
Mai San 整可能效果更好
thanks big J for always promoting 良心小店
莫講話海外 喺香港住左咁多年都未食過好食嘅叉燒 頂盡叫做OK啦 有冇邊間好推介
咪就係呢間囉。始創中心地牢，友利冰室
一直以為冰室得d簡單野食，估唔到咁用心製作
請考慮下次做燒肉，謝謝.
Thx Jason & 師傅，I have tried 李x記义燒醬，完原唔得，d 味道好怪，原來要南乳，甘草粉 & others 等醃肉，謝謝，must try later 🙏
爆爆！