Pork Recipes on MacWorks

Week 19 Summary

Mon, 01 Jan 0001 00:00:00 +0000

Cooking Videos — Week of 2026-04-18 to 2026-05-01#

Watch First#

If you only have time to watch one video this week, make it the phenomenal masterclass 跟师父学鲁菜 | 鲁菜精于炼油、善于吊汤，怎样才能熬一锅好汤, 今天分享给大家! #师父和我做鲁菜 #美食教程 #传统鲁菜 by 鲁菜老厨陈宗明. It is an absolute must-watch deep dive into the foundational science of traditional Chinese culinary broths, teaching you exactly how to build and clarify complex flavors like a true professional.

Week in Review#

This week’s culinary landscape was heavily dominated by masterful deep-dives into traditional Chinese techniques and the rigorous science of meat preparation. Across multiple channels, we saw an intense focus on moisture control and flavor building, from velveting pork and chicken to perfectly hydrating delicate stir-fried greens. Whether it was clarifying luxurious broths or executing a perfectly packed rustic bento box, the overarching theme was patience, precision, and elevating humble ingredients into restaurant-quality meals.

2026-05-12

Mon, 01 Jan 0001 00:00:00 +0000

Cooking Videos — 2026-05-12#

Watch First#

The absolute standout video today is a culinary masterclass on recreating a classic 1970s state banquet dish in 【國宴大師•焦溜肉片】還原70年代萃華樓老味道！教你炸萬能的蔥椒油，淋在肉片上，味道太香～| 老飯骨. The chef’s meticulous breakdown of professional knife skills, precise starch ratios, and the secrets of a versatile scallion-pepper oil make this an invaluable watch for anyone looking to elevate their home cooking.

Highlights by Theme#

Recipes & Tutorials#

In the standout tutorial of the day, 老饭骨 details how to perfectly double-fry pork belly for Crispy Sliced Pork, highlighting a 2:1 mung bean to cornstarch ratio for the batter and a fragrant scallion-pepper oil finish. 老东北美食 released several mouthwatering shorts focusing on hearty northern Chinese home cooking, including a melt-in-your-mouth 大炖肉这样做，真是一道硬菜#shorts and 大盘鸡学老厨这样做，汤汁拌面绝了#shorts, which features an incredible spicy and savory broth meant to be soaked up by noodles. Another great technique comes from 小鸡炖蘑菇，东北名菜#shorts, where the chef recommends using lard to truly enhance the rich, earthy flavors of the mushrooms and chicken. Finally, for a boozy Japanese comfort food twist, 用高粱酒做日式角煮！豬五花燉蘿蔔超入味【MASA料理ABC】 on MASA’s channel demonstrates how to braise pork belly and daikon radish using Sorghum liquor.

2026-04-30

Mon, 01 Jan 0001 00:00:00 +0000

Cooking Videos — 2026-04-30#

Watch First#

If you only have time for one video today, definitely check out 炸豬排便當｜豬排口感軟嫩多汁、香氣滿滿的關鍵是泡在㊙️裡面？ [詹姆士]. Chef James delivers a brilliant masterclass on building the ultimate Taiwanese fried pork chop bento, packed with clever techniques from hydrating the meat with scallion-ginger water to a genius bento-packing trick that maximizes flavor.

Highlights by Theme#

Recipes & Tutorials#

The channel 詹姆士官方專屬頻道 brings us an incredible 炸豬排便當｜豬排口感軟嫩多汁、香氣滿滿的關鍵是泡在㊙️裡面？ [詹姆士] tutorial, demonstrating how pounding the pork breaks down the tendons for a softer bite, and how making a thick paste with sweet potato flour directly on the wet meat creates a perfectly clingy crust. Meanwhile, 老东北美食 delivers a phenomenal savory stir-fry with 下飯硬菜蔥爆肉，炒肉片滑嫩妙招超實用！就這調味配方，香到跺腳#老东北美食 #food #家庭菜 #cooking #美食 #delicious, showcasing a Tianjin-style cooking method for pork and scallions. This video is a must-watch for its knife skill demonstrations—like slicing the pork into pointed “willow leaf” shapes—and a highly specific velveting technique using egg whites, water, and exactly 20 grams of cornstarch for ultra-tender meat.

2026-05-03

Mon, 01 Jan 0001 00:00:00 +0000

Cooking Videos — 2026-05-03#

Watch First#

For an instant upgrade to your weeknight dinner rotation, you must check out MASA’s approach to Japanese ginger pork. His clever technique of dusting the pork with flour before cooking ensures the meat stays incredibly juicy while perfectly catching the savory sauce.

Highlights by Theme#

Recipes & Tutorials#

In 春野菜薑燒豬肉定食｜日本經典家常菜！超下飯做法簡單【日式料理】, the channel MASAの料理ABC shares a brilliant rendition of a classic Japanese set meal. Rather than marinating thin cuts of meat, MASA coats slightly thicker pork slices in flour before pan-frying, a technique that locks in the meat’s juices and wonderfully thickens the glaze. The rich meat is meant to be eaten wrapped with sweet Taiwanese spring cabbage and fresh new onions, which are lightly stir-fried to retain a satisfying crunch without any harsh pungency. He rounds out this highly appetizing tutorial with a refreshing cold mustard greens dish topped with bonito flakes to balance the vegetable’s natural bitterness, alongside a simple but comforting tofu and seaweed soup.

Cooking Videos

Mon, 01 Jan 0001 00:00:00 +0000

Cooking Videos — Week of 2026-05-06 to 2026-05-15#

Watch First#

The absolute must-watch this week is Chef Chen Zongming’s masterclass on 特色【龙虾炒鸡】 from his traditional Shandong cuisine channel, 鲁菜老厨陈宗明. It is an incredible deep dive into traditional Lu cuisine principles that braises young rooster and live crayfish, packed with invaluable butchery techniques—like seamlessly deveining crayfish and chopping chicken bones flat—that will instantly make you a safer, better cook.

Week in Review#

This week’s content was heavily anchored in elevating everyday home cooking through foundational techniques, from mastering moisture control in vegetables to executing flawless meat butchery. Culinary science took center stage, with seasoned chefs demonstrating exactly how manipulating temperature, starches, and prep mechanics can yield restaurant-quality results in a humble home kitchen.