Chef Sam - Watercress with Pork Soup | 西洋菜猪肉汤

Chef Sam from Lucky House Cantonese Private Kitchen shows you how to cook watercress with pork soup. This is a childhood dish and it's still one of Sam's wife's favorite soup.
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[@chrisyapbp12]

Anything tat cook or boil with charcoal is nice n flavourful

[@aragwinc.337]

Looks good!! More nutritious soup recipe pls. Thanks Chef

[@kidmarino]

Yummy soup my friend!

[@lailaiwong9744]

Sifu Sam, always appreciate your knowledgible cantonese cooking. Can we boil watercress roots first, discard, then add leaf later?

[@luckyhousecantoneseprivate3498]

Can :)

[@sharonlow3527]

Missed your videos! :D

[@luckyhousecantoneseprivate3498]

Thank you thank you!

[@Winnie_ThePooh8964]

this is the real 'old-fire soup'

[@birdsaw]

I’ve been wanting to make this for the in-laws. 4 ingredients…simple enough.
Were there bones on the pork shoulder meat?
Dried scallops?
Any substitutions for honey dates if not available?
Thank you for the recipe! Aloha 🤙

[@luckyhousecantoneseprivate3498]

Hi - that's great! Yes, there are bones on the pork shoulder meat. Yes you can add in dried scallops too if you want. If no honey dates, then can put in some ripe apples. :)

[@birdsaw]

Thank you chef Sam!

[@yanipanca9549]

Kem to ye kong sai sai sikan

[@saintful22]

Wow! Charcoal really has penetrative properties to result in a different kind of soup. Also, the watercress just eat with the root?
FYI. I think bkk has no watercress at all.

[@luckyhousecantoneseprivate3498]

The watercress just eat the leafy part only

[@innerlight10]

Hi Chef, cook with charcoal no need to watch fire ah? Will boil over or not?

[@luckyhousecantoneseprivate3498]

Yes, need to watch the fire if fire is big and if there's too much water in the pot it will boil over. But generally, charcoal fire is safe to use cos if you don't add charcoal, the fire will eventually die out.

[@wy85]

There's a case of corton charlemagne grand cru at the 3 minute mark!

[@jingloh4425]

Do you put salt or soy sauce in the very end when the soup is done? Or before?

[@Ayresxz]

Chef Sam put none!

[@luckyhousecantoneseprivate3498]

For me, i did not put any salt. But if you want to, you can add it at the end, before you scoop up the soup; then try it.

[@wpybryanful]

🤤🤤🤤

[@fredwong8176]

what causes the soup to be milky ?

[@luckyhousecantoneseprivate3498]

If you boil for a longer time over charcoal fire, it will render the soup to be milky looking. If you use gas stove or crock pot, it will not have that effect.

[@celesteh.4205]

Nowadays cannot get watercress with roots even from wet markets

[@luckyhousecantoneseprivate3498]

It's true. It's quite hard to find these days.

[@sulwynong7587]

What’s the thing beside that scallop please ? Anyone can enlighten me pls

[@dyong836]

Chinese honey dates. “Mut Zho” in Cantonese. Sometimes you can use regular red dates “Hong Zho”. originbulkstore.com/products/honey-dates

[@luckyhousecantoneseprivate3498]

Yes! Thank you!

[@karenchia8179]

Is honey dates

[@veronicatagong7357]

Thank for your recipe, working here in Hongkong. stay safe always.

[@luckyhousecantoneseprivate3498]

Thank you! Stay safe too! :)