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Very nice 👍

did you soak your red dates before cooking?

Looks delicious.What brand of noodlés is it.

Hi

Woww.... thanks for sharing

Hi autie mary its janson😊

I've made this recipe perhaps a thousand times and keep coming back. My family loves it! Thank you so much!

Good recipe ,, what I would recommend is to pre-cook the potato,, to speed up the process......

All this fat and bad cholesterol!! Delicious 😂

I make this recipe a few times and it never disappoints so delicious

No oil no vinegar? No good!

Looks lovely! What other food would be good to serve this with?

Any subtitute for xhaoxing wine?

Thanks for the recipe 👍👍🙏🙏🙏🙏

Taste good 👍👍👍👍👍

Where is the recipe,it's only music in the script.I am disappointed.I should not have given thumbs up,and also subribe. Please do the right thing. Take Care.

Too much sodium and that’s not healthy. Sorry I like to eat healthy.

Aunty, I don't see this much spicy, but it looks yummy and easy to cook.

I highly recommend an ULU knife and cutting board. Makes dicing veggies so quick and easy.

Hmmmm yum😊❤

So many chemicals.

any recipe for tempeh?

Wonderful! Why the baking soda , what is the purpose of it ?

TQ auntyary Cook❤

Now this is a perfect recipe. Since I have mixed seafood, I can use the same thing for mine. I love it!!! I can’t wait to try it.

Thank u for the recipe. I’m going to try making this tonight!! Will update.

I really like the Way u cook, fast simple n easy, m the result so awesome n yummylecious food, tq

Pretty close to my family recipe ❤

nice recipe

Aunty Mary please don’t use the metal spatula in your non-stick pan.

Take the skin off before slicing the pork belly…

I’m going to try this using bigger chunks

Good foods

Awesome racipe ❤ thank u

Delicious it is!

Thank you soooooo much. Going to try this soon.

Could do this with chicken wings too??

Nice sambal

Super woman, tq I lovesssss this spicy garlic pork belly, videos eternity please

Aunty I reallyyyyy like your cooking, super speed, all the dishes are irresistible, a veryyy big tq

Hi thank you for sharing your delicious recipe, what wine did you use?

Whatever happened to those beautiful pieces of stem which you seemed to cut out and discard while chopping the cabbage into four pieces prior to slicing? These are really some of the best parts of the cabbage, exactly like kohl rabi, and steamed lightly with oil or butter they taste adorable. If you really feel you have to not include them in this dish then I certainly hope you make use of them in other ways. People are terrible with members of the cabbage tribe and the stems are often some of the best bits and beautifully sweet and tender.

wouldn't it be better to use the leftover lard instead?

just did this and now its in the fridge resting. 😁😁

Made this today and it was fantastic!!

Whoa, talk about cross contamination, You Win!!

I personally made it and its out of this world. Thank you

Thank you for sharing, this looks wunderbar. Question please, what do I use in the place of Shaoxing Wine. Thank you kindly. Blessings

please edit all the slicing geezzz

😮😮😮😮 no no no. No ginger or garlic in Cullen Skink, never 😮😮😮😮