Chinese Peking Sauce Pork Recipe [京酱肉丝]


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  1. thank you for this!!! but when do you start the time on steaming the buns, is it 25 minutes the moment you turn on the heat or 25 minutes after the water boils? thank you.

  2. Hi, I am new to your channel, came across it whilst looking for something else and liked it so much I subscribed. Your videos are so lovely to watch and I think I have pretty much watched most of them.
    Tonight I am going to try this pork recipe for dinner. My children are the most fussy I have ever come across but they love Chinese inspired food usually with chicken so it will be interesting to see if they eat this pork. I will keep chicken on standby just in case.

    The buns look amazing. I usually make my own bread so will definitely be giving these a try. Thank you for taking the time to post your recipes. You make everything look so easy.

  3. Yum! This is a delicious and cheaper way to get the delicious taste of Peking Duck! My family loved it, although I didn't make the kids eat the fresh scallions because they don't like fresh onions, just cooked. Served with steamed rice instead of the pancakes to make it gluten free for my husband and a little bit faster to put together on a school night! The kids asked me to make it again, and I will!

  4. Fantastic recipe and after reading the story I totally get how that came about. What a great grandpa that kid had. I cannot wait to make this I have been craving peking style duck and steamed buns but didn't want to cook at duck just yet or trust my local Chinese restaurant to serve me the freshest best quality. I sincerely thank you for this one. I copied and pasted it all into Anylist my daughters are going to love it.

  5. We got a wok for Christmas, and this was the first meal we cooked in it. Delicious! I really enjoy your channel, and look forward to trying many more of your recipes. Thank you for all the care and time you put in all of your videos. You do a great job of explaining everything!

  6. Thanks for all your videos. I'm a single 64 year old guy and like to cook. Pot stickers and spring rolls I always buy in a bag frozen until recently. I never knew how easy they are to make until I watched your videos. I always thought they were too hard and a big mystery. I love putting in Chili Chow Chili Oil into my dipping sauce. Took me a LONG time to get recipe down right.

    Thanks again! Steve from New Hampshire

  7. Hi Mandy!!!! I made this today for lunch/dinner. It was SOOO good!!!! Very easy to do. I just had it over rice but want to try the Lotus Leaf Buns soon. They are beautiful!!!! Maybe Santa will bring me a steamer for Christmas!!! Merry Christmas to you & your family and thank you for all the work you put into doing these videos, I look forward to them!!!

  8. I can’t wait to make this The pork and the buns They look a lot like Bao Do you know how to make Bao? I would love to know Thanks for inspiring me to cook even more Chinese food

  9. Yum!! Looks delicious, Mandy. Your work with the dough is lovely. You're definitely gifted when it comes to food, in general. I'm going to have to try this recipe. Cucumber sounds so much better than scallions, etc. Such a better pairing. Have a beautiful day.

  10. Mandy, I'm Chinese living outside Chinese but with Cantonese influence.Your recipes n instructions r superb.This is a must try for me.Great job well done.God bless you with good health

  11. Since pork loin doesn't really have a lot of flavor, you can easily substitute some kind of soy product for it. I'm not a vegetarian but it's nice to have the option

  12. Wonderfull 😃. Ive never thought about using Black bean Paste for anything except jjajameon. I would love to see other recipies using BBP if there are any… Soybean paste also. Ive only used a dab out of my tub of SBPaste. Thank younso much for sharing your recipies. And i loved the story in the description box. Soo sweet 🤗

  13. My goodness, you're like a helpful cookbook! Very descriptive; making everything "easy"; additional suggestions; good images. Thank you SO much for this!

  14. I think I know where the confusion between leek and scallion comes from. Don't both Chinese and Japanese refer to large green onions as "Welsh Onions?" I think this practice (at least in Japan) introduced some ambiguity into the whole spring onion / green onion / scallion / welsh onion / leek issue, such that any sized green-shoot onion of any size is translated into English as "Scallion." Have you noticed the same?

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