I commented a couple of weeks ago about your crispy chilli beef and how amazing it was especially because I’m now 63 and just started cooking. So, I made your pork belly for my kids and grandkids last night instead of having our usual monthly take away night, and I swear, for the first 2 minutes, the table was silent, what a hit, as I have said before, you are indeed an inspiring tutor. ❤
Hi Nicky , i've spent time and been lucky enough to live , for some time in South East Asia and the way you present and guide with your dishes are thoughtful , caring and encourage normal English people to cook fabulous dishes in your down to Earth , motherly and caring manner !!! Keep up the great work .
One of the best no nonsense cooking channels on TH-cam . Fantastic presenter, great recipes that are not intimidating to make! I just made this and I’ve been cooking for 40 years, and it was freakin’ awesome!
Oh, bullshit. She's using a rented kitchen and doesn't even know how to cook. She is frying with a brand new frying pan that has obviously never been used before and doesn't even know how to use it (she immediately overloads it). It strikes me that she really, really, wants to be a TH-camr and somebody (rich husband) will pay anything to rent a kitchen, buy new equipment, pay for a new hairdo, and then pay for somebody to add the background music to make it look presentable.
I made this with pork belly, and pork shoulder mixed. My husband is the pickiest eater you could ever find. Well I made extra sauce with this, and served it with rice. It was absolutely delicious, my favourite dish now too.
I'm Vietnamese, so my parents would make the Vietnamese version. Since they moved away, I asked them to make it for me when I visited them for Christmas. It brings back some memories. I would also recommend simmering some hard boiled eggs with it too.
(Sydney, Australia). I made this today and it tastes like MORE PLEASE! I will be making again as an appetiser when I cook dinner for friends and family next time since it's so easy to prep ahead of time and simply do the last step to serve hot. Thank you.
So happy today because I’ve just discovered Kitchen Sanctuary. The recipes look absolutely delicious and what I really appreciate is the videos are informative, precise (not full waffle that mean a lot of videos go on for far, far too long) and have made me eager to get cooking again. What to do first 😁😁. Thank you, Nicky.
Hi Katie,Just made this.Been meaning to try it for weeks.Wowsers.Lovely.My little girl helped me and she had first taste of it (she insisted and who am i to argue) and she said "Wow that is lovely". Thank you again.x
Made this yesterday and can confirm it's awesome, so so good. What didn't get eaten yesterday evening i took to work today and it's equally good when cold.
This woman knows next. To nothing about cooking. She may have some decent recipes, but you might want to learn, but her knowledge about cooking is so backward and uninformed, I find it hard to believe that she even attempts to sell herself as a knowledgeable cook.
I’d recommend using white pepper instead of black pepper - adds more kick to the dish. Also a dash of Chinese five spice too to give it a bit of Earth depth to complement the sweetness!
Made this dish about 10 times already and the family loves it. Thank you (x10) for sharing! So glad I came across it on my feed. I ran out of dark soy sauce one day, so I replaced the dark soy sauce and sugar with kecap manis, which worked really well too. A dash of lemon juice at the end also added some freshness to the dish and helped cut through the fat and some of that sweetness :)
Love the recipes and how you present them. We have prepared numerous dishes from your channel and love them all. Normally I print your free recipes and go from there, (printed this one just now) but figured I would get them all in one package, just ordered your book, can’t wait to get it. I will still watch and hit the like button, as I really get so much more out of “watching” you prepare these meals then just the printout. Thank you for taking the time to present all these wonderful dishes to us all. Be safe, be happy & keep cooking !
Morning from South Africa😊 What I love about ur recipes it’s wholesome & very tasty using ingredients that we usually have at home. Every recipe that I have tried was so successful Tku the chicken wings using baking powder was a first 4me
I made this for tea tonight. I had to swap the rice wine for sherry and chilli flakes for hot smoked paprika because I didn't have either. But it still turned out really nice. I'll buy the two missing ingredients next time I make it.
Hi Nicky, I was looking up this receipt because I loved it when I made it a while back, and a review for your book popped up on the recommendations from the Cookbook Divas channel. So, I left the following comment on her video: "Nicky Corbishley's TH-cam channel is one that I view when I want to make a practical meal that is delicious. These receipts do not take all day to make, but they are still quite worth making. Her Sausage Rolls, Toad-in-the-Hole and Sticky Chinese Pork Belly are my go-to receipts when I want to make those dishes. In fact, I saw pork belly on sale at the store this morning and thought, 'I know how I will be cooking this.'" P. S. I always use the leftover broth to make an Asian soup afterwards.
Looks scrumptious so will be definitely cooking this.Thank you.I always smile when folk call it Pork Belly...times change.We grew up in England when it was called Belly Pork...;))
I made this it was sublime! Couldn’t get hold of Lemongrass so used lime and used ACV not Rice Wine Vinegar. Making again today with lemongrass this time because husband is going away so I can eat it all myself! 😂
Hi Nicky. Barbequed spare ribs in some Chinese restaurants use a combination of brown sugar, honey and other spices similar to your recipe. It's addictive and wonderful. It is also my favourite of all time.. I personally call it 'a taste from heaven'.
My wonderful husband (he is not making meals usually) cooked this for dinner yesterday. And oh wow, it came out delicious! It was so good, much better than dining out or takeaways. Thanks for sharing this recipe. I just subscribed to your channel.
This recipe....as is...was amazing!. I never thought about the initial boiling phase...that tenderized and rendered mist of the unnecessary fat. I have two more porkbelly chucks in the freezer for which I'm using again for thus recipe😂
Hi Nicky. Just wanted to let you know that I made this today and it turned out great! My whole family loved it! I did the pork in the slow cooker and it was very tender. I made the chilli sauce with Gochujang so it was Korean style! Thanks again!
Hi Nicky, thanks for the idea, it is obviously beautiful...........I have tried for years to encourage people to use belly pork , but failed on every occasion, and i am 71.........I am not a pro cook or chef, but i have always been the cook of the family, because it is my favorite hobby........It took me a long time to realize that great pork belly need a long slow cooking time, as your recipe = 2 hours, and i believe that this is the reason people do not want to use it, along with the idea of so much fat.......The fat renders out of course, leaving a melt in your mouth texture to delight anyone........I will try this recipe probably tomorrow, as i know i cannot go wrong, thanks so much.
Tried this recipe. From a practical perspective it was a lot of work for the outcome. When it came to frying the pork it splattered everywhere making a huge mess and it gave out a full cup and half of oil. I found the sauce too sweet without a lot dimension ! I had to add more sesame oil and fish sauce to balance it out a bit. I think it’s a nice concept and I could use the sauce recipe as a base but next time I will buy ready made crispy pork from a reputable Chinese place ( which has already rendered off the fat and has reached crispy stage) will retry it at home and add the altered version of the sauce. Notwithstanding my comments thank you Nikki for introducing this recipe to us!
Looks absolutely wonderful! I'm going to add some twists and turns on mine, I was thinking of leaving all the fat on and after boiling I think I would deep fry it. And then add that ingenious sauce of yours, thankyou for your fantastic rendition.!!!!!!!
Made this today, unbelievable.. I needed to add a bit more chilli and a bit more ginger. But overall as a recipe, was the nicest meal I've made, using pork belly.
Great recipe, I've made a similar one for years. I find the pork skin very nice too, that would traditionally left on, like I've learned it from my Korean mother , but some poeple are put off by the gelatinous texture of cooked pork rind and don't like it
I'm put off by the horrible fatty meat. I simply cannot choke down any fat of any sort, pork, beef, or chicken. 😵💫 It's that greasy sometimes rubbery, but mostly greasy mouthfeel. Sh-h-h-h-h-udder.
@@itsjoannotjoann5070 yeah that's my favourite. If I had a bowl of just nicely seasoned fried pork fat with skin with some vegetables and rice, zero lean mean, I'd be a happy man too. But pork belly is great
I would use a large flour tortilla and load it up with other asian food along with the pork belly, and make a burrito 🌯 Always hits the spot on the go! 😊
I buy pork belly slabs from Costco or Sam's club, then I cut it up into cubes... season it and smoke the cubes for 2 hours. Drop them in a pan with BBQ sauce and butter to braise for an hour (covered) and then pop them back on the smoker for an hour to crisp. Pork belly burnt ends. So damn good.
I haven't had any soy lately so I've been using duck sauce and water instead. As long as you have the brown sugar and cooking wine and honey it's all good! Can't wait to try this one. Too bad I bought mashed potatoes and green beans for tonight 😅
Hola Kitchen Sanctuary, muchas gracias por deliciosas recetas, realmente son exquisitas, las vengo haciendo y mi familia, esperan ansioso la hora de poderlas degustar. Dios Padre te bendiga mucho, queridos amigos.
I feel like removing half the sugar, then add 200ml hon mirin will do miracles. Will need a bit longer to reduce more. But having that mirin flavour in there will amp up the Asian feel and taste?
Hello Nicky. Our channels are a million miles apart, I’m making guitars and you are making dinner. I’ve lost count how many of your recipes I have made. Easy simple, only today in between filming for my channel I did your Beef casserole from 2 year ago for our dinner. My wife Janette said thanks to you 😁. Anyways keep up the great work from sunny South Wales Mike ..Mitarrguitars
Wow, this recipe looks so awesome. I just subbed. Never heard of KitchenSanctuary. But, I'm a big convert now. I really plan to watch more of your videos in the days ahead.
Just made this for T and really enjoyed it Mistake put rice wine vinegar in thinking it was the same but it boiled off Also made it with pork not belly so will try that next time Going to attempt the pie 😂👍😀
I didn't have any Chicken stock as I'm on a Keto Diet so just added various herbs and spices liked smoked paprika, garlic and herbs and Italian seasoning and an everything spices for the stock,it's simering away now on a 2 hour timer.for the glaze I'm using a sugar free maple syrup, reduced sugar ketchup, balsamic vinegar, English mustard powder and some hot sirachaha,finger's crossed it all turns out well? I will let you know.Ive just seen you got a cook book and bought one on Amazon
As I do not eat red meat, neither pork nor beef, I am going to try this with chicken thigh (I am a bit envious of what seems to be store-bought lemongrass and ginger paste. Not (at least not easily) available here.) Thanks.
I commented a couple of weeks ago about your crispy chilli beef and how amazing it was especially because I’m now 63 and just started cooking. So, I made your pork belly for my kids and grandkids last night instead of having our usual monthly take away night, and I swear, for the first 2 minutes, the table was silent, what a hit, as I have said before, you are indeed an inspiring tutor. ❤
Well done gramps
You just started cooking at 63?!
Hi Nicky , i've spent time and been lucky enough to live , for some time in South East Asia and the way you present and guide with your dishes are thoughtful , caring and encourage normal English people to cook fabulous dishes in your down to Earth , motherly and caring manner !!! Keep up the great work .
One of the best no nonsense cooking channels on TH-cam . Fantastic presenter, great recipes that are not intimidating to make! I just made this and I’ve been cooking for 40 years, and it was freakin’ awesome!
Oh, bullshit. She's using a rented kitchen and doesn't even know how to cook. She is frying with a brand new frying pan that has obviously never been used before and doesn't even know how to use it (she immediately overloads it).
It strikes me that she really, really, wants to be a TH-camr and somebody (rich husband) will pay anything to rent a kitchen, buy new equipment, pay for a new hairdo, and then pay for somebody to add the background music to make it look presentable.
@@horsenuts1831 bitter much?
I agree that it really depends on your way of cooking this For me it's like a copy version of the original Vietnam 🇻🇳 recipe Again it's not the same
😂
I'm dying here!
I made this with pork belly, and pork shoulder mixed. My husband is the pickiest eater you could ever find. Well I made extra sauce with this, and served it with rice. It was absolutely delicious, my favourite dish now too.
Trust me on this. Add an amazing depth of flavor to the dish by adding just two star anise to that boiling liquid.
Yes! And swap out the sugar for rock sugar! I kept the broth for Tonkotsu!
Or Chinese five spice blend.
My thoughts exactly, I've added caraway seed too.
Star anise needs to stay out of all food recipes. That shit is beyond disgusting
I've always added 5 spice after comments on this but I had some star anise in the cupboard so tried that. Thanks for the info.
I'm Vietnamese, so my parents would make the Vietnamese version. Since they moved away, I asked them to make it for me when I visited them for Christmas. It brings back some memories. I would also recommend simmering some hard boiled eggs with it too.
Thit Kho Trung is very different though (I prefer it tbh)
thit Kho is life!!!
Yes definitely inspired by Asian cooking, yum!
@@BenRobinson1974 daaaang spoken from a white guy, I am impressed! vietnamese wife? 😁
@@BenRobinson1974 there're 2 versions of Vietnamese pork belly: the watery version with eggs and the dark and sticky version like the one above
(Sydney, Australia). I made this today and it tastes like MORE PLEASE! I will be making again as an appetiser when I cook dinner for friends and family next time since it's so easy to prep ahead of time and simply do the last step to serve hot. Thank you.
Loved it, instead of a pan and 2hrs of cooking time I chucked everything into the pressure cooker for 30 minutes and nailed it 👍
So happy today because I’ve just discovered Kitchen Sanctuary. The recipes look absolutely delicious and what I really appreciate is the videos are informative, precise (not full waffle that mean a lot of videos go on for far, far too long) and have made me eager to get cooking again. What to do first 😁😁.
Thank you, Nicky.
Have emailed this to my husband (he’s the cook in our house)… Can’t wait 😋😋😋😋
Hope you like it!
My husband sent this to me and he is the cook in our house. 🤣 Cannot wait until he makes this!
Hi Katie,Just made this.Been meaning to try it for weeks.Wowsers.Lovely.My little girl helped me and she had first taste of it (she insisted and who am i to argue) and she said "Wow that is lovely".
Thank you again.x
Tried this recipe last night, so nice and my husband loved it.😊 I used chilli flakes and ginger powder as substitutes, still worked out well.
Great 👍
Made this yesterday and can confirm it's awesome, so so good. What didn't get eaten yesterday evening i took to work today and it's equally good when cold.
Wow, wow… I love all your recipes, but this one was something else. I made it as a burger, and it was out of this world!! Best cooking channel ever.
This woman knows next. To nothing about cooking. She may have some decent recipes, but you might want to learn, but her knowledge about cooking is so backward and uninformed, I find it hard to believe that she even attempts to sell herself as a knowledgeable cook.
I love this recipe. I now have a reason to buy pork belly. My family loves it too. Thank you for Sharing
It's so good!
The rind definitely makes this dish better. Cooked it it’s almost melting it becomes super rich.
This is very similar to Shaghai Red Pork Belly. Done properly it’s amazing, but very powerful.
I’d recommend using white pepper instead of black pepper - adds more kick to the dish. Also a dash of Chinese five spice too to give it a bit of Earth depth to complement the sweetness!
Made this dish about 10 times already and the family loves it. Thank you (x10) for sharing! So glad I came across it on my feed. I ran out of dark soy sauce one day, so I replaced the dark soy sauce and sugar with kecap manis, which worked really well too. A dash of lemon juice at the end also added some freshness to the dish and helped cut through the fat and some of that sweetness :)
Love the recipes and how you present them. We have prepared numerous dishes from your channel and love them all. Normally I print your free recipes and go from there, (printed this one just now) but figured I would get them all in one package, just ordered your book, can’t wait to get it. I will still watch and hit the like button, as I really get so much more out of “watching” you prepare these meals then just the printout. Thank you for taking the time to present all these wonderful dishes to us all. Be safe, be happy & keep cooking !
Loved this recipe! I also ground szechwan peppercorns up and added to the glaze, was amazing 🤩
Sounds great!
I just love this channel. Up there with als kitchen for the most reliable recipes
Morning from South Africa😊
What I love about ur recipes it’s wholesome & very tasty using ingredients that we usually have at home. Every recipe that I have tried was so successful Tku the chicken wings using baking powder was a first 4me
I made this for tea tonight. I had to swap the rice wine for sherry and chilli flakes for hot smoked paprika because I didn't have either. But it still turned out really nice. I'll buy the two missing ingredients next time I make it.
Hi Nicky,
I was looking up this receipt because I loved it when I made it a while back, and a review for your book popped up on the recommendations from the Cookbook Divas channel. So, I left the following comment on her video:
"Nicky Corbishley's TH-cam channel is one that I view when I want to make a practical meal that is delicious. These receipts do not take all day to make, but they are still quite worth making. Her Sausage Rolls, Toad-in-the-Hole and Sticky Chinese Pork Belly are my go-to receipts when I want to make those dishes. In fact, I saw pork belly on sale at the store this morning and thought, 'I know how I will be cooking this.'"
P. S. I always use the leftover broth to make an Asian soup afterwards.
Just made this..now my fella thinks I'm the best cook in the world
👍😊
Four minutes and forty seconds of mouthwatering perfection...🤗
Thank you 😋
And the recipe wasn't bad either!
Looks scrumptious so will be definitely cooking this.Thank you.I always smile when folk call it Pork Belly...times change.We grew up in England when it was called Belly Pork...;))
I'm sure I called it that in a previous video, I definitely use them interchangeably 😂
I watched this video a couple of days ago and made the dish tonight. It was awesome. Thanks for sharing.
Got belly pork in freezer.Will be making this this week.Thank you again
Pork is really nice. Eat well.
Hope you enjoy
@@Kitchensanctuary You know i will!
Made this recipe this evening, could not be more delicious.
Glad you liked it
Thanks for posting. I'm excited to try this
recipe
I will make this. I need a good knife first. Everyone will be impressed and want to be my friend. Thanks for video
Oh yes! Made this one tonight and served with saffron rice. Marvellous 😊👏👏👏
I made this it was sublime! Couldn’t get hold of Lemongrass so used lime and used ACV not Rice Wine Vinegar. Making again today with lemongrass this time because husband is going away so I can eat it all myself! 😂
You are brilliant on how you do the conversions for the recipe!
Hi Nicky. Barbequed spare ribs in some Chinese restaurants use a combination of brown sugar, honey and other spices similar to your recipe. It's addictive and wonderful. It is also my favourite of all time.. I personally call it 'a taste from heaven'.
Lovely video, relaxing to watch and tasty looking food!
You are my favourite on you tube, I do a lot of your recipes, about to try this one: Dianne from Melbourne Australia.
My wonderful husband (he is not making meals usually) cooked this for dinner yesterday. And oh wow, it came out delicious! It was so good, much better than dining out or takeaways. Thanks for sharing this recipe. I just subscribed to your channel.
I made this as per your recipe and you are right - absolutely FANTASTIC.
I just love your recipes and the way you present them
You've done it again . Thank you Nicky .
I tried this and its absolutely delicious my husband loved it so much I’ve got to make it again believe me it’s beautiful
Looks absolutely lush! With egg fried rice that would be a winner
... Made this on Sunday. It was amazing😋😋😋 I've added the recipe to my repertoire.
This is just amazing, one of my favourites, my wife loves it too. It's better than anything I have had from a Chinese takeaway. Loving your book.
Made this this evening, was an absolute hit. Will make it again for sure.
This recipe....as is...was amazing!. I never thought about the initial boiling phase...that tenderized and rendered mist of the unnecessary fat. I have two more porkbelly chucks in the freezer for which I'm using again for thus recipe😂
I love your recipes always a hit with my family. Thank you.
This was amazing! Thank you so much!
Everyone should have a Nicki in the kitchen , love the channel 👌
That looks amazing. Definitely gonna try this one out. My kids will love it
Hope you enjoy, My kids LOVE this one too. 😋
Hi Nicky. Just wanted to let you know that I made this today and it turned out great! My whole family loved it! I did the pork in the slow cooker and it was very tender. I made the chilli sauce with Gochujang so it was Korean style! Thanks again!
Great job!
Hi Nicky, thanks for the idea, it is obviously beautiful...........I have tried for years to encourage people to use belly pork , but failed on every occasion, and i am 71.........I am not a pro cook or chef, but i have always been the cook of the family, because it is my favorite hobby........It took me a long time to realize that great pork belly need a long slow cooking time, as your recipe = 2 hours, and i believe that this is the reason people do not want to use it, along with the idea of so much fat.......The fat renders out of course, leaving a melt in your mouth texture to delight anyone........I will try this recipe probably tomorrow, as i know i cannot go wrong, thanks so much.
Just made this and wow!!!! Its SOOOO Goooood!!!!
That looks grand, and a well presented video, thank you. Bought the pork last night and will be cooking it today. Keep up the good work please.
Thank you glad you liked the video. Hope you enjoy the belly pork 😋
Tried this recipe. From a practical perspective it was a lot of work for the outcome. When it came to frying the pork it splattered everywhere making a huge mess and it gave out a full cup and half of oil. I found the sauce too sweet without a lot dimension ! I had to add more sesame oil and fish sauce to balance it out a bit. I think it’s a nice concept and I could use the sauce recipe as a base but next time I will buy ready made crispy pork from a reputable Chinese place ( which has already rendered off the fat and has reached crispy stage) will retry it at home and add the altered version of the sauce. Notwithstanding my comments thank you Nikki for introducing this recipe to us!
She actually says "be careful at this point as the pork can splatter". 🙄
Looks absolutely wonderful! I'm going to add some twists and turns on mine, I was thinking of leaving all the fat on and after boiling I think I would deep fry it. And then add that ingenious sauce of yours, thankyou for your fantastic rendition.!!!!!!!
Made this today, unbelievable.. I needed to add a bit more chilli and a bit more ginger. But overall as a recipe, was the nicest meal I've made, using pork belly.
Made this for my kids tonight and they really loved it - cheers!
Great recipe, I've made a similar one for years. I find the pork skin very nice too, that would traditionally left on, like I've learned it from my Korean mother , but some poeple are put off by the gelatinous texture of cooked pork rind and don't like it
I'm put off by the horrible fatty meat. I simply cannot choke down any fat of any sort, pork, beef, or chicken. 😵💫
It's that greasy sometimes rubbery, but mostly greasy mouthfeel. Sh-h-h-h-h-udder.
@@itsjoannotjoann5070 yeah that's my favourite. If I had a bowl of just nicely seasoned fried pork fat with skin with some vegetables and rice, zero lean mean, I'd be a happy man too. But pork belly is great
@@itsjoannotjoann5070 you’re missing the best parts of the meat 😅
Looks delicious thanks, it's on Saturday's menu! Have just ordered your new book. Thanks Nicky 😁
Yay! Thank you!
I would use a large flour tortilla and load it up with other asian food along with the pork belly, and make a burrito 🌯
Always hits the spot on the go! 😊
I was searching for a good pork belly recipe, and was not impressed so far. This recipe is amazing, and I will attempt tomorrow
I don't have any pork but I have chicken, so I'm going to use the chicken. This looks so good!!
I made it today. It was so great and very easy to follow…
Glad you liked it!!
This is now also one of my favourite all time recipes :) 😍
Tried this yesterday and it was great. Definitely one I will add to the family favourites. Thanks you so much!
Please check out her Chicken Toscana if you have not already. My family love it every time I put it on the table.
@@susanford2388 Thank you, I will
Can vouch I have cooked this twice now it’s very easy and very yummy second time I served on top of rice and was amazing as a main dish
That cutting board is just fantastic!
Tried this yesterday. Easy to make and so delicious. I used sherry instead of rice wine as I dint have any.
Sôoo tempting really appreciate your efforts great job well done 👍🙂✅✅
I’ve tried so many of your dishes and every one is delicious. This is next 😎
I buy pork belly slabs from Costco or Sam's club, then I cut it up into cubes... season it and smoke the cubes for 2 hours. Drop them in a pan with BBQ sauce and butter to braise for an hour (covered) and then pop them back on the smoker for an hour to crisp. Pork belly burnt ends. So damn good.
I haven't had any soy lately so I've been using duck sauce and water instead. As long as you have the brown sugar and cooking wine and honey it's all good! Can't wait to try this one. Too bad I bought mashed potatoes and green beans for tonight 😅
Hola Kitchen Sanctuary, muchas gracias por deliciosas recetas, realmente son exquisitas, las vengo haciendo y mi familia, esperan ansioso la hora de poderlas degustar.
Dios Padre te bendiga mucho, queridos amigos.
SOLD! going to make this over the weekend. Do you have any suggestions for the leftover stock?
Wow, looks amazing.
looks amazing. Can't wait to try. Wallet friendly too
This dish is so good every Asian country has their own version of this dish .
Star anise in the stock works well too.
Yes I bet it would. I will try it next time I make it.
@@Kitchensanctuary LOVE your channel.
Do you have a video where you used the broth for some ramen ?
Definitely got to try this one 😀 Looks really easy.... cheers Nat from Aus 😋
Hope you enjoy
Need this in my life right now. Thank you!
pork belly is one of my most favourite things, especially if its done in a chinese or korean style
Lovely looking marinade, Nicky. I've not had pork belly strips for a while and I'll be giving this a go soon
Hope you enjoy.
I feel like removing half the sugar, then add 200ml hon mirin will do miracles. Will need a bit longer to reduce more. But having that mirin flavour in there will amp up the Asian feel and taste?
Just beautidul. That was simple amd lookes just fabolous
Hello Nicky. Our channels are a million miles apart, I’m making guitars and you are making dinner. I’ve lost count how many of your recipes I have made. Easy simple, only today in between filming for my channel I did your Beef casserole from 2 year ago for our dinner. My wife Janette said thanks to you 😁. Anyways keep up the great work from sunny South Wales Mike ..Mitarrguitars
Wow, this recipe looks so awesome. I just subbed. Never heard of KitchenSanctuary. But, I'm a big convert now. I really plan to watch more of your videos in the days ahead.
Just made this for T and really enjoyed it
Mistake put rice wine vinegar in thinking it was the same but it boiled off
Also made it with pork not belly so will try that next time
Going to attempt the pie 😂👍😀
I would also add one cinnamon stick to that pot of chicken broth. Smells really good.
Very delicious food recipe ❤
HI Nicky, wonderful recipie. I was wondering if we can quickly pressure cook the pork as a quick alternate to 2 hour boiling.
I didn't have any Chicken stock as I'm on a Keto Diet so just added various herbs and spices liked smoked paprika, garlic and herbs and Italian seasoning and an everything spices for the stock,it's simering away now on a 2 hour timer.for the glaze I'm using a sugar free maple syrup, reduced sugar ketchup, balsamic vinegar, English mustard powder and some hot sirachaha,finger's crossed it all turns out well? I will let you know.Ive just seen you got a cook book and bought one on Amazon
As I do not eat red meat, neither pork nor beef,
I am going to try this with chicken thigh
(I am a bit envious of what seems to be
store-bought lemongrass and ginger paste.
Not (at least not easily) available here.)
Thanks.
Thankyou, will definitely be making this.
Fantastic! Thank you Ma’am!❤❤
This looks amazing! 🙂
Love your recipes,just bought your book 📕📗📘