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================ Ken Hom Crispy Pork Belly =================
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Arguably the West’s most famous Chinese cookery expert, Ken Hom is hailed as the man who transformed wok cooking into an art form. He’s prepared dishes for royalty and countless celebrities, and launched his own range of cooking sauces, pans, noodles and rice and the back of his extensive culinary skills.
Ken was born in Tucson, Arizona, in 1949. He first learned cooking at the age of eleven when he started working in his uncle’s Chinese restaurant in Chicago after school and at weekends.
His UK TV career started with the BBC in 1984 thanks to a recommendation by Madhur Jaffrey who had seen him giving lessons in California. His first series Ken Hom’s Chinese Cookery in 1984 was subsequently transmitted throughout the world and he has remained highly acclaimed worldwide ever since.
Ken who received his OBE in 2009, is now regarded as the world’s leading authority in Chinese cookery and has cooked for many heads of state.
In 2010, he was diagnosed with prostate cancer which has been successfully treated and his is now an ambassador for Prostate Cancer Charity.
Now an international jet-setter, he splits his time between Thailand, where he has a flat in Bangkok and a villa on the coast, Paris where he also owns property and the sprawling country retreat in France where he regularly entertains high-profile pals like Tony and Cherie Blair.
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PROLIFIC WRITER
He has written 30 books – on Chinese, Thai, and “East-West” cooking. His latest is a collaboration with Ching-He Huang called Ken & Ching: Our China Homecoming: Recipes from our journey through China.
NO.1 WOK BRAND IN UK
Ken has a series of successful brand woks and a range of food products. His woks have been the no. 1 leader in the UK ethnic cookware market for over 20 years.
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❤ this legend.. Proper, humble traditional cookery genius.✌
(Can't believe this was 10 yrs ago! Blimey..)
*y
Classy Chef and Trash Northerner.
Never washed his hands
For anyone who makes this at home, Chinese chefs turn the meat up side down before cutting it to avoid it falling apart as it did in this video. I'd recommend a recipe by the YouTube channel 'Chinese cooking demystified'.
gong hei F U. K choi
He lost me on the non stick wok.
xianjingese
Well His cooking in pommy land anything is better than a jam sandwich.
So how the fuck did it taste, bitches?!
The British host sounds so insincere…. disinterested about what Ken has to say. Its not about you it's about your quest.
if I may suggest you have a better quality of video when you do ANY cooking videos for detail if nothing else!!!
Well, i guess Ken Hom cooked the right roast pork, and that's the way it looks like and thats the original and our TRADITIONAL way of cooking it, in the Philippines we cooked the way as Ken Hon did (thats what we call it LECHON which is the skin is cooked plain and cripy and juicy inside) which is the whole pork will be roated and we just put some herbs inside the whole pork before roasting it in firewoods or in a charcoal and the skin is look like what Ken Hom the way he cooked it! you can check in google the image of Filipino whole roasted pork (The LECHON) and it look the same because when we roast pork we dont rub a SALT on the skin, we only rub sprite or any light soda on the skin when we cooked, if it gets dry again we will just rub again and again until it is done or same liked what Ken Hom cooked it. Mostly you usually see or cooked the roasted pork belly by rubbing a salt and pepper on the skin and put it in an oven, so when it cooked or roasted it, it has a bubble like crispy taste on the skin thats not a LECHON thats what we called it (BAGNET or LECHON KAWALI or a CRISPY PATA way of cooking it so making the skin as what we called it CHICHARON look like and became crispy) you can check it in google and I hope you can see the difference between our LECHON (ROAST PORK) which Ken Hom cooked it the way it is or the original roast pork and our (BAGNET OR LECHON KAWALI or the CRISPY PATA way of cooking it or CHICHARON look like) actually this recipe was just started from the CRISPY PATA recipe which it was deep fried by an oil then some Filipino chefs used other parts of the pork wich is the Belly and it is known as LECHON KAWALI (cooked it in a KAWALI and the modernway is the oven now) and then some provinces in the Philippines they have the same way of cooking it but they make thier own version or other name with it and that's what we have now BAGNET, And i think in the foriegn country that's what they called it ROAST PORK BELLY because it was cookrd or roasted it in an oven.
People need to chill
Television host sounded a bit up his own ars!
Ken Hom is a fraud. Being Chinese doesn't make him an expert in Chinese food. The fried rice and roast pork is done completely wrong. Yucks.
"Chinese cook Ken Hom" – showman more than cook for Western audiences. Real expert Chinese chefs would wince in pain watching some of his techniques!
Sesame oil is too strong for egg fried rice… but he put sesame oil in the eggs. Come on, Ken!!
Hi Ken HOM l am a Chinese chef at home thanks to u.
Yes, for a cooking show the video quality is very poor! 😤
Aparently,it's not real Chinese pork belly.
please have at least a 720p for the quality for your videos
Chinese normally used whole young pork not just the belly.. Ken home destroyed The egg fried rice is.. He is a famous chef and that's how he do egg fried rice????? .. Hmmm
OOOMMMMGGGGGG that looks amazing!!!
Ken Hom's a superstar chef!
Who is gonna bother putting a piece belly pork in front of a fan for 8 hours!
Hi. Not sure if you still comments on this site. Hope you do. Hoping you or anyone else can hlep. I am trying to find the episode 2, season 12 that was shown on 15 Sept 2012 where Ching He Huang appeared cook the Twice Cooked Pork. Can you upload if you have this episode or point me to where I can watch it ? Many thanks in advance for your kind help.
shit i follow all the stepsto do with this pork bellybut still when i put ion the oven my pork belly doesnt turn out the same way…any tips??
bullshit – that is NOT how Chinese Roast Pork Belly is supposed to be
I love james martin. I really do. I wish he would do more actual cooking shows. But when a guest is on the show, PLEASE someone tell him to just shut up so I can listen to what ken is saying. He just keeps on interrupting!! I don't care about your interesting tidbits on your card!
His tip to use cold rice was good never thought of that.
That Rat over there destroys the pork belly by cutting it into chunks like tht…Idiot
That british host needs to learn how to use a cleaver… destroyed that pork trying to cut it.
His Fried Rice doesn't look Chinese at all also his Pork Belly.
To be honest, every Ken's clip on youtube I found was not Chinese food even he claim it's chinese.
Ken, that's not authentic, nor it is a Chinese tradition that we serve Roasted Pork for New Years.
Fail
I tried Ken Hom's recipe and it did not turn out as crispy as Helen's Crispy Pork Belly, theArtofCooking, or food4444lyfe's recipe. I wasn't able to try Josephine's Recipe because it was all in Chinese.
In hong kong this guy is not a renowned chef. He just got lucky in the 1980's with introducing us brits to chinese food. This guy cannot cook. I am chinese.