If you thought Eva Pau’s Asian Kitchen couldn’t get any better, Episode 3 is here to prove you wrong. This time, Eva’s unlocking one of Asian cooking’s best-kept secrets: vinegar. Yes, vinegar! That humble ingredient sitting in your pantry is about to become your new favourite flavour weapon.
Watch Eva Pau’s Asian Kitchen On Your Favourite Platform
Ready to discover the magic of Asian vinegars? Catch Eva Pau’s Asian Kitchen on RTE One in Ireland and the UK, Prime Video in Canada, SBS in Australia, BBC across the Asia Pacific region, and Disney in Eastern Europe. Eva’s bringing the authentic flavours of Asia right to your screen, wherever you are.
Why Vinegar? Understanding Asia’s Flavour Secret
Here’s what makes Eva Pau’s Asian Kitchen Episode 3 so fascinating: vinegar is often the unsung hero of Asian cuisine. While everyone talks about soy sauce, ginger, and garlic, vinegar quietly works its magic in the background, adding brightness, depth, and complexity that transforms good dishes into extraordinary ones.
Asian vinegars are nothing like that sharp, one-note white vinegar you might use for cleaning. From delicate white rice vinegar to rich, complex Chinese black vinegar, each variety brings its own personality to a dish. What I love about this episode of Eva Pau’s Asian Kitchen is how Eva demystifies these different vinegars and shows you exactly when and how to use them.
Just a splash of the right vinegar can balance sweetness, cut through richness, brighten flavours, and add that elusive “something special” that makes restaurant dishes taste so good. Eva’s about to show you how.
Sweet and Sour Fish – The Perfect Introduction to Rice Vinegar
Eva Pau’s Asian Kitchen Episode 3 kicks off with a absolute classic: Sweet and Sour Fish. Now, if you’ve only experienced sweet and sour from takeaway containers, prepare to have your mind blown. Eva’s version showcases white rice vinegar at its finest – fruity, tangy, and perfectly balanced.
The beauty of this dish is in its name: it’s all about that perfect harmony between sweet and sour. Eva demonstrates how mild white rice vinegar provides that signature tang without overwhelming the delicate fish. Combined with a vibrant sauce featuring pineapple, peppers, and that gorgeous glossy finish, this is Chinese restaurant cooking at its most colourful and crowd-pleasing.
What makes this Eva Pau’s Asian Kitchen recipe special is Eva’s attention to technique. She shows you how to get that light, crispy coating on the fish, how to create the sauce with the perfect consistency, and most importantly, how to balance those sweet and sour notes so neither overpowers the other. The white rice vinegar is the star here, bringing brightness and acidity that makes the whole dish sing.
Stir-Fried Pork and Aubergine with Garlic, Soy, and Vinegar
Next, Eva Pau’s Asian Kitchen Season 1 Episode 3 takes us deeper into Chinese vinegar territory with Braised Pork and Aubergine. This is where Eva introduces Chinese black vinegar – and honestly, once you discover this ingredient, your cooking will never be the same.
Chinese black vinegar is like the balsamic vinegar of Asia, but with its own unique character. It’s rich, slightly sweet, deeply complex, and adds an incredible depth to braised and stir-fried dishes. In this recipe, Eva shows how black vinegar transforms simple pork and aubergine into something truly heavenly.
The combination in this Eva Pau’s Asian Kitchen dish is brilliant: tender pork, silky aubergine (eggplant), aromatic garlic, savory soy sauce, and that magical black vinegar pulling everything together. The aubergine soaks up all those wonderful flavours, while the vinegar adds a subtle tanginess that cuts through the richness and keeps you coming back for bite after bite.
Eva’s technique here is all about building layers of flavour. She teaches you how to prepare the aubergine so it doesn’t turn mushy, how to cook the pork so it stays tender, and how that splash of black vinegar at the end brings the entire dish into perfect harmony. This is comfort food with sophistication – the kind of dish that makes you feel like a proper Chinese home cook.
Kung Pao Chicken – Bold Flavours Meet Vinegar Magic
Just when you think Eva Pau’s Asian Kitchen Episode 3 has covered all the bases, Eva brings out the big guns: Kung Pao Chicken. This Sichuan classic is all about bold, punchy flavours – and vinegar plays a crucial role in balancing that heat and creating the signature sweet-sour-spicy-savory profile that makes Kung Pao so addictive.
What I love about Eva’s approach to this dish on Eva Pau’s Asian Kitchen is how she makes it accessible. Yes, Kung Pao should have a kick, but Eva shows you how to control the heat level to suit your taste. Want it fiery? Load up on those dried chilies. Prefer something milder? Pull back a bit. The beauty is in the balance, and that’s where vinegar becomes your best friend.
The combination of tender chicken, crunchy golden cashews, those signature dried chilies, and a sauce that perfectly balances sweet, sour, and spicy – this is restaurant-quality Sichuan cooking made achievable at home. Eva demonstrates the quick stir-frying technique that keeps the chicken tender and the cashews crunchy, while that touch of vinegar ensures every element comes together in perfect harmony.
The sauce is where the magic happens in this Eva Pau’s Asian Kitchen recipe. Eva shows you how to create that glossy, clingy coating that makes Kung Pao Chicken so irresistible, and how vinegar provides the brightness that keeps this rich, bold dish from feeling heavy.
What You’ll Master in Eva Pau’s Asian Kitchen Episode 3
By the end of this vinegar-focused episode, you’ll have three spectacular dishes in your repertoire:
Sweet and Sour Fish: A vibrant, crowd-pleasing classic that showcases the delicate brightness of white rice vinegar
Stir-Fried Pork and Aubergine: A deeply flavourful dish where Chinese black vinegar adds richness and complexity
Kung Pao Chicken: A bold Sichuan favourite where vinegar balances heat and creates that perfect flavour harmony
More importantly, you’ll understand how different Asian vinegars work and when to use them. This is the kind of knowledge that elevates your entire Asian cooking game.
Why This Episode of Eva Pau’s Asian Kitchen Is a Game-Changer
Whether you’re watching Eva Pau’s Asian Kitchen on RTE One, streaming on Prime Video, catching it on SBS, tuning into BBC, or viewing through Disney, Episode 3 is essential viewing. Eva doesn’t just teach you recipes – she teaches you how to think about flavour.
Understanding vinegar is like unlocking a secret level in Asian cooking. Suddenly, you understand why restaurant dishes taste so balanced, why certain flavours work together, and how to adjust dishes to your personal taste. Eva’s warm, encouraging teaching style makes these professional techniques feel completely achievable.
Ready to Transform Your Cooking with Vinegar?
Eva Pau’s Asian Kitchen Episode 3 is waiting to show you that this humble ingredient can deliver extraordinary flavour. From the fruity tang of rice vinegar to the deep complexity of black vinegar, Eva’s got you covered.
So grab your bottles of Asian vinegar (or add them to your shopping list!), tune into Eva Pau’s Asian Kitchen on your preferred platform, and get ready to discover how a simple splash can transform your dishes from good to genuinely restaurant-quality.
Your vinegar adventure starts now with Eva Pau’s Asian Kitchen!
