(Joyful music) (audience applause) I love pork so much that I could pick out all year long and not feel guilty at all.

In fact, I love pork so much.

I even raise my own pigs .

(audience laughing) Today, I want to show you all the pleasure of pork.

And here to help me is my good friend, Pinky the pig.

(pinky pig snorting) (audience laughing) Now, it's my pet.

The first dish I'm gonna show you is Jing Du pork chop or Jing Du pork spare rib.

All you need is approximately one to one and a half pound of nice pork or pork chop, or even use pork spare rib.

If you are concerned, you can trim the fat off.

Let's trim the fat off.

Fat is not good for your body and your soul.

You trim it off.

Trim the puff fat.

So you can do whatever you want.

And then you cut into bite size pieces on an angle like this.

One, two, three.

And you do it faster, one, two, three, done.

And then after that you gotta pound it because you want to tenderize it.

You tenderize it with your knife.

(knife hitting on the table) Or you can do it all together like this.

Or you can, (knife hitting the table) Can imagine how boring this is?

(Audience applause) Now if you're not in a rush, you tenderize it like this.

(audience laughing) You just massage it.

Get in the right mood.

This is when you're not in a rush.

Make sure they're tenderized.

And also not only you're tenderizing it, you're also making it easier for the seasoning of the marinate to permeate into the meat.

And then after that, we transferred this from here to here.

Huh, done.

And then when this is done, we're gonna marinate this with the foreign ingredient.

We turn to one tablespoon to two tablespoon dry Sherry and some corn starch.

And also use about one or two tablespoon of soy sauce.

Look at this, marinate this right here.

I always like to marinate it with my fingers because it's much easier to do.

But today I feel like using chopstick because Chopstick is a very very important cooking utensil.

Stir this.

And then add an egg right here, beat it up, once again, exercise, (mixing the egg) (audience laughing) Try it at home, it's fun.

Put a tiny bit of this in.

And then this way we can coat this with corn starch or flour.

In the meantime, I'm gonna heat up my wok because I want to save time.

Heat up my wok, or you can just use a frying pan, but this is good.

This is a wok pan.

You coat this with a tiny bit of flour, all corn starch.

More, more, mix it up.

And then you will pan fry this.

While you're pan frying this if you have time, you can make the sauce, but when you do it at home you should make the sauce ahead of time.

Let's rinse my finger and this way I can get close to pinky again.

(audience laughs) Now porks are getting very very popular in recent year because it's a delicious white meat they (indistinct) other white meat.

Make sure this is hot enough.

When it's hot enough, you put it over here.

I love to raise pigs because pigs makes better household pets than chicken.

(audience laughs) My neighbor have two pigs running around.

(pinky pig snorts) (audience laughs) Now make sure to put it in.

You can use basically pan fire, or you can use Sheryl fire.

This sheryl fire use a tiny bit more oil and put this right in here.

One don't drop it in too fast otherwise they splash.

So it's kind of slide it in good technique.

Look at this, put it around, put it, put it, do a whole bunch.

Depends on how many people you have.

The more people the more pieces.

In the meantime, we're gonna... Oh, look at this, move around, move around.

(pan moving) And then you gotta make the sauce for the jing du.

This is what they call the Jing du sauce.

I use approximately two to three tablespoons of ketchup.

Use some soy sauce, about one tablespoon soy sauce.

Use some worcestershire sauce, worcestershire sauce.

Tiny bit of dry Sherry.

Oh, this is good.

Hot and spicy hot pepper sauce.

Now if you want, you can use a tiny bit of garlic and ginger and a tiny bit of sugar to make the sauce.

Let's have some garlic and ginger.

Huh!

ginger, huh!

garlic, done.

(audience laughs) And pick, make sure.

Now the good and important thing about this particular dish is make sure you turn them upside down.

So get even nice browny just like you go to a beach.

You occasionally turn them around so you have a even sun burn.

Look at this, this is how beautiful.

Everybody can see this.

When it's getting there, you are gonna get ready your garnishing plate.

Put the sauce in and let it braise for a few seconds.

Look at this, Wow!

Can you hear the sizzling sound?

Wow!

This is what you call excitement.

(audience laughs) I love it.

I want it to be dead weight.

When this is done, put it right over here.

Look at how beautiful.

This is a good dish for du.

It's succulent, delicious.

Just put it right in here.

A scrumptious Jing Du pork chop.

(Pan falling) (audience applause) You know the saying no gut and no glory, it also apply to Chinese cooking.

I'm in my good friend's meat market in Chinatown.

I'm gonna tell you all about Asian cooking inside out.

When I was growing up my mother never throw anything away.

This a golden rule of Chinese cooking.

So today I'm gonna show you things that you don't throw out.

You've gotta find something interesting to make.

For instance, we have the honeycomb tripe.

We have the book tripe, looks like paper that's why book tripe.

Then we have the ligament or tendon of beam.

And then we have milp, one of the most important internal organs.

And then we have pork liver and a little pig's tongue.

This guy never talk back and a little pig poke kidney.

And this is the heart ,of course.

I left my heart in San Francisco, Chinatown.

Here we have the roasted pig skin, pig's blood which is par boil so that's why this looks like a custer.

And then we have the pig's intestine.

And then the pig stomach .

You normally braise it or store.

Pig's feet, Oh!

one of the pig is not going to go too far.

And then this is the duck web, row duck web.

Look at this.

And then the little brain.

In chinese cooking all your take is a little brain and a lot of imagination to make anything easy to stomach.

(audience applause) For the more conservative palette this next dish is for you and you and you in the audience.

We're gonna make spiced orange flavor pork chop.

This particular dish is so good.

Everybody can make at home.

It's easy.

It's delicious.

Everybody, to save time we gonna turn on my heat.

Turn on my burner.

So this way it gets heat up while you're getting everything ready.

Here, I have some pork chops.

We are gonna quickly once again, slightly pound this a little bit.

(pounding the meat) (audience applause) Now of course you don't have to make any noise.

You can (indistinct).

Marinate this with a tiny, tiny bit off five spice powder and salt.

Okay, good.

Tiny bit, mix it ,five spice powder and salt.

Mix it up.

Let it marinate for about half an hour.

Make sure they're nice and done.

And then you can braise your pork chop over medium heat to save time.

It doesn't have to be too hot.

Let's put one chop here.

Another chop over here.

Turn them around, move it.

And then you can turn one up and then turn another one up.

See how fast.

And then in the meantime, we gonna.. to make the orange sauce, the spicy orange sauce.

Here, We have garlic.

And we also have ginger.

We don't need the whole piece.

Mix garlic the ginger.

Wow!

I got excited.

(audience applause) I've never never seen garlic so excited but jumps.

The first time.

When this is nice and done also have some crushed chilli.

I'm gonna get some orange sauce.

Make sure some get oranges, get rid of the seed.

And we'll make the sauce.

Here we have some orange juice, about half a cup of orange juice.

Some chicken broth.

Tiny bit of sugar.

And if you want, you can also use a tiny tiny bit of lemon or orange zest to give some zest appeal to it, right?

Very nice, you can use lime too, if you want.

And then when this is hot, then this is done.

See very easy to turn them around.

Make sure this is hot.

And then in the meantime, always make sure when this is hot, you turn it up, thicken it up, stir it.

And then at the same time, put a tiny bit of garlic and ginger if you want.

And also some chilli to make it nice and hot.

Very important to make sure this is thickened.

That means you should do this with cornstarch solution or you can use tapioca starch or you can use arrowroot starch, or you can use water Chestnut powder, whatever you have.

And don't use baby powder.

(audience laughs) Stir this, make sure that this is wonderful and easy to do.

And this is nice, once again turn them up.

Turn them upside down.

Very easy to do.

In fact, right after this is done, we're gonna put the sauce.

Look at this, this is how you braise it.

Make it very delicious, let it braise.

Wow!

Look at this.

Let a braise for a little while.

Or if you want, you can cover this up.

While you covering this up, I'm gonna make a dish I call thai pork and basil stir-fry.

Here, I have some lean pork, some thai basil.

Thai basil has a slightly stronger endless flavor than the regular basil.

Either Basal is basically the same.

How many of you have ever tried the Thai basal in the audience or at home?

Everybody, I am so excited.

And then cut it up, Cut it up, Cut it up.

And put it right over here.

Cut it up, Cut it up, Cut it up, Cut it up.

And then you can stir fry this.

Let's put it right over here.

In the meantime, we can get some basil and green onion ready?

One, two, three, four, set aside.

Put them all right here.

So now this is exciting.

I don't know how hot you want it to be.

This is Serrano, one, two, three.

This is very hot.

How hot do you like it?

Hot, more hot.

(cutting serrano) Hotter.

This audience is hot, but don't worry.

We always come well prepared.

(audience laughs) This is gonna be very hot.

So we're going to quickly stir-fry this while we are braising this.

Very very simple dish.

Very very simple, easy stir fried with a tiny tiny bit of oil.

Hot and spicy garlic and chilli.

Wow, this is gonna be very hot.

When it's done you put the pork right in here.

Use a chopstick tool make sure... Now the important thing is always make sure wok is hot and then you put the oil in before you put the meat in.

So the meat will not stick to the wok.

Stir, stir.

And this is done, we'll get ready to serve this.

This is ready.

This is ready.

We show you, this looks good.

When this is done we shut it off.

And we'll transfer this gorgeous looking dish.

One pork chop and two pork chop.

Put it right over here.

This is really beautiful.

(audience applause) Now we have another dish.

We have some basIl, put it in at the last minute.

Stir this, very easy to do.

It doesn't take too long.

Make sure you're stir, allow uniform cooking.

When it's done, you'll put it right over here.

And this is how beautiful the dish looks.

Pork basil stir-fry, Thai style.

(audience applause) I was in such a rush this morning that I didn't even have time to shop for all my vegetable.

Lucky for me, I have a good friend who knows Chinatown inside out and she love to shop until she drops.

I'm pleased welcome the what was the Chinatown expert, my good friend Sherry (indistinct).

(audience applause) Welcome, welcome to the kitchen.

Wow!

Look at all this shopping.

Really I'm so glad that you've come because I really need all the stuff.

- Martin, this place looks like a pig pen.

- That's why always clean up to make sure it looks clean pig pen.

Here, I need something.

- Let's take this out.

- Let's put them down so we can set it aside.

- Fortunately, we have some oysters sauce, this oyster sauce.

Some Chinese rice wine and also a tiny bit off sinus sausage.

And this is what we need.

We need some of... - Some greens.

- Greens, the rest we can put it in the... - Next course.

- Pantry.

I'm so glad you can come because this is something that really need for this wonderful succulent stuff pork.

What we'll do is, we're gonna assign some responsibility.

I'm going to chop, you're gonna work.

We gonna do it together.

- All right, Martin.

- First of all we're gonna take... Let's start get some of these and put in there.

Let's put them all together and I'm gonna cut up some Chinese sausage.

And then when you get a chance, we're gonna hit up the wok.

- Where's spoons?

- You don't need spoon.

- No measuring.

- This is what you call.

Measure precisely like that.

One, two, three, four, five, six, seven.

Cut it up.

And then we can go.

Let's get ready.

Make sure you cut it up, put it up and share it.

This is your work right here.

Now when does that turn it up?

And then also let's cut up some onion.

- Alright.

Ready for cooking?

(indistinct chatter) - And then we cut up this and we will cut up... (cutting onion) (audience applause) Wow!

Look at this.

(indistinct) Look at that Now I know that I do some Chinatown trip for some of the students, some guest but Sherry does it every day.

So Sherry can give some advice.

- I know that you don't have time to shop so I thought I'd do some for you today.

- Good, a lot of people coming from all over the world to go Chinatown.

- Oh, they sure do, and they'll love it.

And we love giving the tourists.

It's not just for the food, there's a lot of history and culture and architecture.

And so we show them around.

- That's great, I walk around Chinatown when I have time because I find out a lot of things.

Nowadays sometimes you may not find something in a regular market.

You can always find it's sorted traditional ingredient in Chinatown.

And then also I think once you set earlier, when you go to Chinatown and you see all the sounds and the .. - Sound, aroma, the people... - Let's put them all together and some water tests nothing... - Looking good Martin.

- Oh that looks good.

We'll crush this up, it's done.

This how how you crushed water chestnut, done.

Make sure you put your hand over here so it won't fly all over the place.

Otherwise you wanna... by the time you're finished, you lo.. (indistinct) This gonna be very very good.

- Alright, How's our seasonings.

Not yet?

- In the meantime, We're gonna put a tiny tiny bit of these.

Look at this, let's clean this up.

While you're still frying that we're gonna portify my pork.

This is how I portify my pork.

I just do it one.

- I support knowing that.... - Pork loin very nice.

This is as easy as one, two, three.

Look at this.

Look at this.

- Very nice.

- One, two, three.

(audience applause) Now when is done you marinate this, a tiny bit with this with rice wine.

Sherry just brought us some rice wine.

Time of five spice powder.

Nice and easy to do.

And then when this is done, let's put it over there.

We can put them all together.

Also sprinkle a tiny bit white pepper.

- White and black pepper.

- Black pepper, wine and then slightly picking it up.

But this is what you call dry thickened.

When this is nice and done we'll put it right over here.

- And it's done.

- Over this, let's put in a bowl.

We can roll it up and then we're gonna tied it up.

Look at this, getting everything ready.

- This is really neat because we're using ingredients that aren't necessarily purchased Chinatown.

You can buy these ingredients anywhere.

- Now let's put them all together.

Let's roll it up.

- Okay.

It's gonna be a hot roll.

- That's good, that's good.

(audience laughs) The important thing is when you go and shop in China store, Asian store, a lot of time, some people asked me, Martin, if I don't speak English, what would I do?

So maybe you can give us some insight.

- Well, I think if you don't speak English or you speak a fair little Chinese you should first of all know what you want to buy.

You should know#... - So don't run the world.

(audience laughs) - And when you go in just look around until you get what you need.

You don't have to talk to the shop owner at all.

- That makes sense.

(Sherry laughs) - Sesame oil, now something like Sesame oil though you have to be careful because you have to get the kind that star toasted for Chinese cooking.

- There are two different type of Sesame seed oil.

Let's tie it up so we can get ready.

So we can roast this.

- Are we gonna cut this with a cle.. - Huh.

- Huh.

- Simple as that.

- Very good.

- Let's tie it up.

Whatever you wanna do.

In the meantime, while are we turning this up, we have a roasted another one in the oven because we have 235 people in the studio audience.

You're gonna go over there and get it.

- Go get it.

- Wow!

Look at this, this is absolutely tremendous.

(audience applause) Now, we're gonna quickly, this is so hot.

- It is hot.

- Tough to make a living.

And then now this is tied, also tied by a Sherry.

And Sherry learn how to do this when she was in girl Scout.

Turn them around, put them around and then I'm gonna ask you to do me a favor, to look at how beautiful this is when this is done.

- It is lovely.

- Look at this, cut it up, cut it up.

(audience applause) And then we'll put it over here.

And we garnish this.

Let's garnish this.

This garnish is a Chinese broccoli.

I wish president Bush would try it.

The sure is delicious.

(audience laughs) Thank you for joining us today.

(audience applause).

For the pleasure of pork.

And we have (indistinct) And thank you Sherry.

- Wow!

Until next time.

If Yan and Sherry can so can you!

“Goodbye!

"..