Great video! The recipe for 红烧肉 was good but it missed one of the most important ingredients: five spices. You can use the powder, but I recommend putting a cinnamon stick, one or two star anise, and two or three cloves when you braise the pork belly. Also, you should remove the spring onion, ginger, and spices after approx 40 mins because they start turning bitter after that. Lastly, instead of only adding sugar, the most traditional way would be turning the sugar into caramel first and then adding the water, which adds a lot of depth to the flavour. The colour of the caramel is why the best 红烧肉 are more reddish (hence called “red braised”) compared to the more standard brown ones.
A bit of culinary history: Chinese merchants from southern China (mainly Fujian and Guangdong) brought these same cooking techniques to my home country in the 1200s-1700s, where we developed our own version of it: *pork adobo.* Spanish name, Chinese dish. We were already pretty good at cooking pork but that Chinese influence really helped take our cuisine to the next level.
Oh no, we've had adobo long before the Chinese cames, only it was not called adobo. The soy sauce is a recent thing. Our ancients cooked with vinegar, Chinese came with the soy sauce later. Please stop with the belief that before China, or the Spaniards or any foreigner came to the Philippines, that our ancestors ate everything without seasoning or cooking technique at all.
Chinese food is utterly incredible. Just the sheer level of thought that goes into some of the dishes is baffling compared to the Americanized creations. Also Philippino food is crazy good. Such interesting flavours everytime I have it… some of the least boring food
When making hong shao rou, I've always made the sauce separately before adding it into the pork. This process involves carmalizing the rock sugar which adds more depth to the flavour and adds natural caramel colouring to the pork.
Hong Shao Rou is phenomenal. Had it when visiting my best mate in Shanghai in about it 2010. Have made it at home several times since. It’s so easy and so damned good. Can not recommend highly enough.
I had it at some restaurants and it lives up to the hype amazing with some good noodles, but when i tried making it at home it burnt on the bottom and made my entire house smell like urine. I do not think ill be trying to make it again for some time!
I guess, idk what Asiatic country the recipe comes from exactly I just know the dish is called Chashu pork. the recipe I use says to use pork belly but I don't like the skin so I use a fatty tenderloin or boston butt@@fatdoi003
Heard your story, watched your vids, you have made such a great impact on not only your family, but as far as i can tell, the world as a whole. You are doing a great job and i am so happy to see you doing so well and being so happy. I bought some of that jerky because i know its your passion and I want to support you. Good luck in the future and thank you for the content and jerky that I consume!
紅燒肉 (Braised Red Pork Belly) is absolutely a must have in Chinese cuisine. The gelatinous texture with the deep aromatic flavors are some of the reasons why I would encourage people to try this dish (if the diet can accommodate pork, because strict religious practices or adherence to a particular diet will affect the ability for people to enjoy this wonderful dish.) As for the things I definitely know are missing are the five spices that typically go into the dish, as well as the hand-crafted Chinese caramel. As for the crispy pork, I would also consider a homemade version of 燒肉 (Roast pork) that you can get at any Cantonese quick-eats location to have arguably some of the best crispy pork belly skin out there, although several different cultures that skin-on roast pork over a spit or open flame have just as much of a claim on evenly cooked pork belly with crispy skin. Italian porchetta, Filipino Lechon Kawali, and several other cultures have their play on this technique.
Cantonese style crispy pork belly is definitely supreme when it comes to crispy pork belly dishes. The crunch is softer because of those tiny air bubbles. You simply cannot beat it.
I'd love to see you work with someone like Max Miller to make another historical meat dish like this! He's got plenty of ancient recipes and with your skill in meat, I'd wager that you guys could make something absolutely divine! Also, that chinese pork belly looked SOOOOOOOOOOO good, I'd down all of that in seconds. Like, hot damn that looks good.
Great video. For the blanching part, many Chinese chefs start the pork belly in cold water, and heat till water boils. this way the exterior doesn't cook immediately after submerged in boiling water and seal the impurities inside. After water boils they leave it in water for about 5-10 min so it's cooked all the way through, they use a "chopstick test" which is to poke it with a chopstick, if it pokes through with ease it's finished blanching and no raw meat is left. Also they don't submerge the meat in cold water after blanching to "stop overcooking" as cold water will make the meat contract and unable to absorb spice flavors. They don't worry about overcooking as the slow simmer will tenderize the meat
Hey Max. I love that you covered this dish because it is an absolute favorite of mine too. That said, I just need to point out that you missed a few key things. First, dong po rou and hong shao rou are slightly different, where the former keeps the meat in large blocks and the latter cubes it up (there are other differences, of course, but this is the most noticeable). When blanching, you should’ve added the scallion, ginger and cooking wine to the water. Since you chose to do go down the dong po path, you should tie it with butcher’s twine into sort of like packages; really helps it keep shape. Then, to keep it as authentic as possible, you should’ve browned the sugar into a caramel; this is what gives the meat that red color, thus why it is called hong shao. Some even choose to forgo the soy because it can make the final result too dark, making it closer to black then it is to red. For the choice of liquor, shaoxing is traditional, but beer is also acceptable. But what you lacked is star anise, bay leaf and cinnamon. You could’ve also opted to use five spice powder instead. Also, rather then removing part of the braising liquid, you should’ve cooked this in high heat since you need to reduce that liquid. Also, remove the ginger and spring onion halfway through the cooking because those start giving a sour taste when cooked further. Lastly, since you went the dong po route, you should have steamed this in the serving container. The result is a chunk of meat that would fall apart at the slightest squeeze and fat that is ridiculously tender, it melts in your mouth. Hong shao rou holds a bit better since you sort of fry the meat in the caramel before braising it. For more info on this dish, I really hope you check out how Chef Wang Gang does it. Amazing chef with incredible skills. I consider him the god of TH-cam Chinese cuisine. Fun fact for everyone who has gotten this far reading this. Dong po is intended to be as fatty as possible, because you’re meant to eat the fat more than the meat. So if you’re afraid of grease, steer clear. If not, then try this out and get ready to have your taste buds assaulted with an explosion of flavor.
Thank you so much I was getting frustrated reading the comments when I saw it was missing stuff and went on google and saw how different all these recipes were and none of them included the spices and I always like making things as authentic as possible! Will definitely check chef wang gang
five spice powder is not optional, you absolutely need it along with the star anise. Also, when making 东坡肉, you can not skim the fat off the top. that layer of fat on top acts almost like a glaze and adds so much richness to the pork.
would love to order some of your jerky cuz it looks so good, sadly i do not live in canada or the us so i cant order any. I'll be looking forward to the day you expand your shipping if you decide to, when you do ill definetely get some!
When we do Hong Shao Rou, we cut it into really small pieces that we put into a bowl with lots of sauce which is just amazing to have with rice and other Chinese sides, since a massive hunk of pork belly has a massively overpowering taste when made into Hong Shao Rou, so I NEED rice to null it a bit because it is too damn rich
So I've actually had this before With my wife's family and in my personal opinion I don't know if it is better than crispy pork belly But it is absolutely incredible. The only reason I say I don't know if it's better is because they are so different from each other that it is hard to compare them.
The Chinese braised pork belly dish is absolutely delicious and of the best things you can taste. I recommend asking if your Chinese restaurant has this dish
Always lovely to encounter a fellow laowai who understands the supremacy of 红烧肉! For whatever reason it seems to be surprisingly difficult to find even in major cities in the US, even places with vibrant Chinese communities like LA, NY, and SF-doubly so for my favorite variant, 毛氏红烧肉, which is the version I always make. Thankfully, the Taiwanese 滷肉饭 is much easier to find in LA and is at least similar enough to _sometimes_ sate my cravings. It's never quite the same, though.
红烧 is very much a shandong regional technique( Lu Cuisine ) it is widly found in northern chinese cuisines which draw influence from Lu Cuisine but in the US the majority of chinese immigrants mainly come from southern china that uses guandong cuisine mainly and the most north province they get is maybe fujian cuisine which I doubt it will change anytime sooner for us to see lu cuisine finally shine. Interestingly 滷肉饭 has it's origins tracing back to shandong but is infused with fujian and taiwanese elements to make it their own.
Definitely feel like both are the best in their own way because they're so different. So, depending on which one you're in the mood for, they're both perfect. Looks phenomenal. 👍 Also, seeing that amazing pork belly, all I can think of is a pork belly bánh mì, one of my favorite all time sandwiches. Though I know it's Vietnamese and not Chinese, I think you'd still enjoy it a lot, and I would love to see your take on it especially with that crispy pork belly you made. 👍
Vietnam has a dish just like this called thịt kho so if you like fish sauce then find a recipe and make it! It's one of my fav comfort foods that my mom makes.
Max, you should try a collab with Tasting History with Max Miller if you're going to try any other older meat recipes. You two could create quite an interesting partnership for an episode or two~
I think it just depends on the texture u like in ur pork belly some people don't like biting into non crispy pork fat cause of the texture it gives. So I think thats the main reason u hear so many people say that crispy pork belly is best.
Thanks for great videos and inspiration! As much as you enjoy pork belly, you should check out the Danish way of cooking it = ribbensteg. We Danes actually braise the pork belly, or more accurately the skin side to soften it up for full on crispiness. If you love crispy skin pork skin (I know you do!) we also have another variation which is called flæskesteg. Don’t know the English name for the cut, but it has a leaner meat section compared to ribbensteg, though fully covered in crispy skin.
Hey Max! Just wanted to say I recently bought a box of your jerky with all four flavors and I really like it! The chili crisp isn’t for me, but the Texas BBQ and Maple Bacon ones are DELICIOUS, and the Buffalo one is my fav because wings are my favorite food. It’s really impressive how you got it tasting like Buffalo while also adding a slight funky tang that reminds me of bleu cheese dressing. Cheers on getting your business up and running! Looking forward to buying more 😊
After seeing your alligator sandwich video, I’m interested to see you try iguana meat. It is eaten in my country (Guyana) and I have had it in a curry before. It is very tasty and rather similar to alligator. I’d be interested to see you dry age an iguana or something.
Nice job on the dish! It looks amazing! One slight nitpick though. Us Chinese people say Dong Po Rou when it’s a larger piece, and Hong Shao Rou when it’s a smaller piece. Your recipe made Dong Po Rou. …though, biting into a bigger piece of meat is arguably more satisfying
Max try Hong Ba, on it's restaurant grade form it combines a crispy pork belly with that wonderfull hoisin sauce and mei cai, the skin literally explodes in your mouth, the fat melts in your mouth and the meat is very tender; to make crispy skin you only need to boil the skin for 30 mins, air fry it for 1 hour and flash fry it until the skin pops like popcorn
Incredible video, I will tell you my catering receipt for the crispy one. Always make holes in the skin, that way the excess fat will render and glaze the pork belly while cooking, always put a lot of salt on the skin when it goes to the freezer and it’s better if you finish it on the grill that 2 hours indirect and 30 minutos direct in soft coals of charcoal!
Not overhyping your jerky by allowing other stuff to win is absolutely the way to go. It keeps you from looking stuck-up and keeps expectations in check so that it can really blow people's minds when they bite into it. If I wasn't such a fussy eater who can't even have the food in this video, I'd be buying a pack ASAP. Still works as a gift, though!
its most common to find pork belly with the bones in norway because one of our traditional christmas dishes called "ribbe" is just cripsy pork belly with the ribs still attached
In my country we have both deep friend, super crispy pork belly dishes AND super slow-cooked, spoon-tender braised pork belly dishes so seeing you make both was a pleasure. And while I am more of the crispy pork belly fan, yeah on some days that slow braised extra jiggly pork over rice...it just hits different.
In Austria or southern Germany(bavaria) we’d call the super crispy belly simply: Bratl or Schweinsbraten. Minus one step plus another step for easier cutting and serving
@@sleepyboi6245 will get it from my book this weekend and comment it here. Need to ask my gfs Granddad for his as well and maybe do some changes, his is 100x better than mine
Stelze is amazing haha I live in Vienna since 2019 and that dish is soooo good. It’s crispy skin, but it’s not the belly but it’s just as crispy as any chicharrón I had in Venezuela and Dominican Republic.
I remember, I tried the Japanese variant "Kakuni" once. It was pretty good. Though, personally I like the crispiness.. But having a change here and there in what we eat, makes the variation we should have in our diet.
I always diamond score the pork belly skin, it makes it easier to eat and you actually get more crackling (What we call it in the UK) as you have bigger surface area to get crispy.
Bought all 4 flavors of your Jerky, man. I love the Sichuan Chili Crisp and the Montreal Maple Bacon so much, couldn't stop eating them. Keep up the great work!
I bought em all too. I was most surprised by the buffalo chicken. I had low expectations because I'm not crazy about buffalo chicken, so it was obviously the best I could ever imagine buffalo jerky to taste. Sichuan chili is still the best though. And the maple bacon doesn't lean too heavily on sugar, as it has that perfect smokey flavor that is hard to get right. Sry for long reply. Just puttin the info out there in case anyone wants to buy it.
A bit different than how I was taught. Take the pork belly and season it but then you poke the skin full of tiny holes, cover with salt and leave it in the fridge for overnight. (If you roll it up into panchetta you can leave it in the fridge for as long as 10 days!) Do the slow cook then blast it with very high heat for the finishing crisp up. The skin will bubble as it crisps which gives you a visual of it finally being done. You can still make a chinese sauce to top it with. Anyway your video is now in my recipe folder for the chinese version with the caramelized sugar. :)
The Maple Burnt End Bacon Jerky that this man sells. . . Is nothing short of GODLY... I have about 25-30 packs left and I'm already looking to re-up. Funny thing I made this comment before he even brought it up in the video 😂 I just had to tell someone
Non crunchy pork belly is something completely normal in Germany where I grew up. Just slice it and throw it in sauerkraut and let it cook with it or use it in stews and stuff like that. I don't think Porkbelly without a crunchy crust is that uncommon to start with. I go for crust if there are big ocasions but for everyday meals or hearty stews in the winter I'll always cook it instead of smoking and grilling it. BTW cooking porkbelly in sauerkraut can lead to a nice taste... or no taste at all if you overdo it :D .
It's braised pork belly. Very common chinese/Vietnamese dish that I grew up eating as it's very inexpensive meats to feed a lot of people with rice. Only thing missing is to add some boiled eggs into the pot.
As a guy originally from China, I've got to say that Hong Shao Rou is truly one of the most delicious piece of meat/fat I have ever eaten in my whole life.
I literally bought the 8 pack when I saw this video. I tried the maple bacon ones just now. It's amazing! I can't wait to try the other flavors with friends!
I used to eat Dong po rou all the time at a small Chinese restaurant while I was in college. Loved it. It was actually my first introduction into pork belly besides bacon. I have to say though.. pork belly prepared with the crispy skin is better. You still get that fatty texture BUT you also achieve an incredible salty crunch from the skin. The added texture takes the cake for me.
for the sause of the hong shao rou, u can also try starch water. like a teaspoon of starch and a few tablespoons of water (any type). nice recipe, but the sause no need reduce. later the flavour too much im from singapore and had commented on ur latest vid around 14 hours ago. also, u shud visit singapore yay
I wonder if you've tried brushing the reduction of the braised pork onto the skin of the roasted pork right after it's done cooking, or dipping the roasted pork in that reduction. You can have the aromatic and smoky taste of the braised pork but with the crispy texture of the pork skin that way.
Great video! The recipe for 红烧肉 was good but it missed one of the most important ingredients: five spices. You can use the powder, but I recommend putting a cinnamon stick, one or two star anise, and two or three cloves when you braise the pork belly. Also, you should remove the spring onion, ginger, and spices after approx 40 mins because they start turning bitter after that. Lastly, instead of only adding sugar, the most traditional way would be turning the sugar into caramel first and then adding the water, which adds a lot of depth to the flavour. The colour of the caramel is why the best 红烧肉 are more reddish (hence called “red braised”) compared to the more standard brown ones.
Yeah, the lack of spices and caramelization turns this into another dish entirely
沒錯沒錯
sounds great
Yes that sounds like a vital ingredient.
I’ve seen Dianxi Xiaoge using brown coloured sugar blocks. What are they? Can they substitute white sugar crystals?
max is like the myth buster but instead of busting myths he cooks ancient recipes to see if they are actually the best
That’s basically Tasting History with Max Miller lol
It's not ancient at all. This is Chinese classics dude😅
@@arthurdamberg9854 The origin is old?
MatPat should collab with him for a food theory
@@userunknown9307 I don't think so. It's the modern version of old recipe.
I like how he waited 1k years for the pork belly
haha! he had to wait for the people to come up with the recipe
A bit of culinary history:
Chinese merchants from southern China (mainly Fujian and Guangdong) brought these same cooking techniques to my home country in the 1200s-1700s, where we developed our own version of it: *pork adobo.*
Spanish name, Chinese dish. We were already pretty good at cooking pork but that Chinese influence really helped take our cuisine to the next level.
ew feelipenis
@@peelsbanana1626ew brainless racist
@@peelsbanana1626there’s no way bro thought racism would be funny 💀💀💀
Oh no, we've had adobo long before the Chinese cames, only it was not called adobo. The soy sauce is a recent thing. Our ancients cooked with vinegar, Chinese came with the soy sauce later. Please stop with the belief that before China, or the Spaniards or any foreigner came to the Philippines, that our ancestors ate everything without seasoning or cooking technique at all.
Chinese food is utterly incredible. Just the sheer level of thought that goes into some of the dishes is baffling compared to the Americanized creations.
Also Philippino food is crazy good. Such interesting flavours everytime I have it… some of the least boring food
When making hong shao rou, I've always made the sauce separately before adding it into the pork. This process involves carmalizing the rock sugar which adds more depth to the flavour and adds natural caramel colouring to the pork.
I will try. Thank you Alxmastr
@RepentandbelieveinJesusChrist5wy so random
Yes ! U know the right recipe
Hong Shao Rou is phenomenal. Had it when visiting my best mate in Shanghai in about it 2010. Have made it at home several times since. It’s so easy and so damned good. Can not recommend highly enough.
I had it at some restaurants and it lives up to the hype amazing with some good noodles, but when i tried making it at home it burnt on the bottom and made my entire house smell like urine. I do not think ill be trying to make it again for some time!
As oversea Chinese I liked it too, but I like Chicken rice more LoL 😂
the ingredients/cooking process looks very similar to chashu pork and I know I love that so I'm looking forward to trying this recipe
@@groyperfuhr4871 similar to chashu??? you mean the japanese version?
I guess, idk what Asiatic country the recipe comes from exactly I just know the dish is called Chashu pork. the recipe I use says to use pork belly but I don't like the skin so I use a fatty tenderloin or boston butt@@fatdoi003
10:29 smol hand 🖐
Heard your story, watched your vids, you have made such a great impact on not only your family, but as far as i can tell, the world as a whole. You are doing a great job and i am so happy to see you doing so well and being so happy. I bought some of that jerky because i know its your passion and I want to support you. Good luck in the future and thank you for the content and jerky that I consume!
“Pork belly is an insanely fatty cut of beef” nice one 😂 love you Max ❤
Lol
lmao
hes too used to cooking beef xd
This😂
at 8:40 when max says pork chip, over in england we call it crackling
Even tho imma Muslim I still watch this and get jealous
Well that's a first for me
Never gonna eat pork in my life
Damn, you kinda missing out. Atleast you could eat beef steak
stay strong brother
same
8:33 In the UK we call that "Pork Crackling"
紅燒肉 (Braised Red Pork Belly) is absolutely a must have in Chinese cuisine. The gelatinous texture with the deep aromatic flavors are some of the reasons why I would encourage people to try this dish (if the diet can accommodate pork, because strict religious practices or adherence to a particular diet will affect the ability for people to enjoy this wonderful dish.)
As for the things I definitely know are missing are the five spices that typically go into the dish, as well as the hand-crafted Chinese caramel. As for the crispy pork, I would also consider a homemade version of 燒肉 (Roast pork) that you can get at any Cantonese quick-eats location to have arguably some of the best crispy pork belly skin out there, although several different cultures that skin-on roast pork over a spit or open flame have just as much of a claim on evenly cooked pork belly with crispy skin. Italian porchetta, Filipino Lechon Kawali, and several other cultures have their play on this technique.
seems more like three cup 三杯 method
W
+1000B respect
beautiful choice of using proper chinese writing and not the broken version
you should try making Cantonese style crispy pork belly and compare
He should try bak kut teh
Cantonese style crispy pork belly is definitely supreme when it comes to crispy pork belly dishes. The crunch is softer because of those tiny air bubbles. You simply cannot beat it.
Bruh. I don't want to spend $15 plus for maybe 15 pieces of jerky.
I'd love to see you work with someone like Max Miller to make another historical meat dish like this! He's got plenty of ancient recipes and with your skill in meat, I'd wager that you guys could make something absolutely divine! Also, that chinese pork belly looked SOOOOOOOOOOO good, I'd down all of that in seconds. Like, hot damn that looks good.
The big cheeks filter 3:45 had me dying 🤣
7:49 max the drum guy
Great video. For the blanching part, many Chinese chefs start the pork belly in cold water, and heat till water boils. this way the exterior doesn't cook immediately after submerged in boiling water and seal the impurities inside. After water boils they leave it in water for about 5-10 min so it's cooked all the way through, they use a "chopstick test" which is to poke it with a chopstick, if it pokes through with ease it's finished blanching and no raw meat is left. Also they don't submerge the meat in cold water after blanching to "stop overcooking" as cold water will make the meat contract and unable to absorb spice flavors. They don't worry about overcooking as the slow simmer will tenderize the meat
Dong po rou has been one of my favorite pork dishes of all time. Nice to see that you featured it.
Hey Max. I love that you covered this dish because it is an absolute favorite of mine too. That said, I just need to point out that you missed a few key things.
First, dong po rou and hong shao rou are slightly different, where the former keeps the meat in large blocks and the latter cubes it up (there are other differences, of course, but this is the most noticeable).
When blanching, you should’ve added the scallion, ginger and cooking wine to the water. Since you chose to do go down the dong po path, you should tie it with butcher’s twine into sort of like packages; really helps it keep shape.
Then, to keep it as authentic as possible, you should’ve browned the sugar into a caramel; this is what gives the meat that red color, thus why it is called hong shao. Some even choose to forgo the soy because it can make the final result too dark, making it closer to black then it is to red.
For the choice of liquor, shaoxing is traditional, but beer is also acceptable. But what you lacked is star anise, bay leaf and cinnamon. You could’ve also opted to use five spice powder instead. Also, rather then removing part of the braising liquid, you should’ve cooked this in high heat since you need to reduce that liquid. Also, remove the ginger and spring onion halfway through the cooking because those start giving a sour taste when cooked further.
Lastly, since you went the dong po route, you should have steamed this in the serving container. The result is a chunk of meat that would fall apart at the slightest squeeze and fat that is ridiculously tender, it melts in your mouth. Hong shao rou holds a bit better since you sort of fry the meat in the caramel before braising it.
For more info on this dish, I really hope you check out how Chef Wang Gang does it. Amazing chef with incredible skills. I consider him the god of TH-cam Chinese cuisine.
Fun fact for everyone who has gotten this far reading this. Dong po is intended to be as fatty as possible, because you’re meant to eat the fat more than the meat. So if you’re afraid of grease, steer clear. If not, then try this out and get ready to have your taste buds assaulted with an explosion of flavor.
Thanks ;)
Ayooo. The pork police 👮♂️
Thank you so much I was getting frustrated reading the comments when I saw it was missing stuff and went on google and saw how different all these recipes were and none of them included the spices and I always like making things as authentic as possible! Will definitely check chef wang gang
Thank you. My son wants this for 13th birthday. Must be authentic!
five spice powder is not optional, you absolutely need it along with the star anise. Also, when making 东坡肉, you can not skim the fat off the top. that layer of fat on top acts almost like a glaze and adds so much richness to the pork.
my grandma cooks red braised pork all the time and it's a fan favourite, it's just so packed with flavour.
would love to order some of your jerky cuz it looks so good, sadly i do not live in canada or the us so i cant order any. I'll be looking forward to the day you expand your shipping if you decide to, when you do ill definetely get some!
When we do Hong Shao Rou, we cut it into really small pieces that we put into a bowl with lots of sauce which is just amazing to have with rice and other Chinese sides, since a massive hunk of pork belly has a massively overpowering taste when made into Hong Shao Rou, so I NEED rice to null it a bit because it is too damn rich
Yes! i love my pork but it isnt the same without rice
Finally! This is one of my favourite dishes and I am so happy that you made it.
I watch these videos knowing damn well i'm never making this in my lifetime.
Man it was just your nostalgia that made that braised pork belly...😮
So I've actually had this before With my wife's family and in my personal opinion I don't know if it is better than crispy pork belly But it is absolutely incredible. The only reason I say I don't know if it's better is because they are so different from each other that it is hard to compare them.
The Chinese braised pork belly dish is absolutely delicious and of the best things you can taste. I recommend asking if your Chinese restaurant has this dish
yo the sound of that crackling was AMAZING i literally melted in my desk when i heard max cut into it
Always lovely to encounter a fellow laowai who understands the supremacy of 红烧肉! For whatever reason it seems to be surprisingly difficult to find even in major cities in the US, even places with vibrant Chinese communities like LA, NY, and SF-doubly so for my favorite variant, 毛氏红烧肉, which is the version I always make. Thankfully, the Taiwanese 滷肉饭 is much easier to find in LA and is at least similar enough to _sometimes_ sate my cravings. It's never quite the same, though.
红烧 is very much a shandong regional technique( Lu Cuisine ) it is widly found in northern chinese cuisines which draw influence from Lu Cuisine but in the US the majority of chinese immigrants mainly come from southern china that uses guandong cuisine mainly and the most north province they get is maybe fujian cuisine which I doubt it will change anytime sooner for us to see lu cuisine finally shine. Interestingly 滷肉饭 has it's origins tracing back to shandong but is infused with fujian and taiwanese elements to make it their own.
@@comradetiedanski6038 this is super fascinating to know, thank you!
You should make Lu Rou Fan its similar to Hong Shao Rou (Love the fact that you are revisiting your time in China with food)
Definitely feel like both are the best in their own way because they're so different. So, depending on which one you're in the mood for, they're both perfect. Looks phenomenal. 👍
Also, seeing that amazing pork belly, all I can think of is a pork belly bánh mì, one of my favorite all time sandwiches. Though I know it's Vietnamese and not Chinese, I think you'd still enjoy it a lot, and I would love to see your take on it especially with that crispy pork belly you made. 👍
Vietnam has a dish just like this called thịt kho so if you like fish sauce then find a recipe and make it! It's one of my fav comfort foods that my mom makes.
@@phenomynous9045 nice, thanks for letting me know about this. I'll definitely have to give it a try. 😊
All look absolutely delicious but love the consistency of the jerky, so different from what I’ve tried before. Yum !!!!
Max, you should try a collab with Tasting History with Max Miller if you're going to try any other older meat recipes. You two could create quite an interesting partnership for an episode or two~
I'd have to have it with some firm rice because I don't like overly soft textures, but that soft pork belly looks absolutely amazing!
I think it just depends on the texture u like in ur pork belly some people don't like biting into non crispy pork fat cause of the texture it gives. So I think thats the main reason u hear so many people say that crispy pork belly is best.
Thanks for great videos and inspiration! As much as you enjoy pork belly, you should check out the Danish way of cooking it = ribbensteg. We Danes actually braise the pork belly, or more accurately the skin side to soften it up for full on crispiness. If you love crispy skin pork skin (I know you do!) we also have another variation which is called flæskesteg. Don’t know the English name for the cut, but it has a leaner meat section compared to ribbensteg, though fully covered in crispy skin.
I married into a Danish family who makes a big flaekesteg roast every Christmas. By far the best crackling ive ever tasted.
Bro said “as you can see pork belly is just a really fatty cut of beef” 💀💀💀
Hey Max! Just wanted to say I recently bought a box of your jerky with all four flavors and I really like it!
The chili crisp isn’t for me, but the Texas BBQ and Maple Bacon ones are DELICIOUS, and the Buffalo one is my fav because wings are my favorite food. It’s really impressive how you got it tasting like Buffalo while also adding a slight funky tang that reminds me of bleu cheese dressing.
Cheers on getting your business up and running! Looking forward to buying more 😊
Thank you!! I appreciate the feedback and means the world to me that you gave it a shot 🙏
I’m hoping to try it! I’ve never really found jerky that works for me.
After seeing your alligator sandwich video, I’m interested to see you try iguana meat. It is eaten in my country (Guyana) and I have had it in a curry before. It is very tasty and rather similar to alligator. I’d be interested to see you dry age an iguana or something.
Nice job on the dish! It looks amazing!
One slight nitpick though. Us Chinese people say Dong Po Rou when it’s a larger piece, and Hong Shao Rou when it’s a smaller piece. Your recipe made Dong Po Rou.
…though, biting into a bigger piece of meat is arguably more satisfying
i miss my grandma, she cook this dish for me every time i go visit her, she knows it is my favourite dish
Max try Hong Ba, on it's restaurant grade form it combines a crispy pork belly with that wonderfull hoisin sauce and mei cai, the skin literally explodes in your mouth, the fat melts in your mouth and the meat is very tender; to make crispy skin you only need to boil the skin for 30 mins, air fry it for 1 hour and flash fry it until the skin pops like popcorn
Incredible video, I will tell you my catering receipt for the crispy one. Always make holes in the skin, that way the excess fat will render and glaze the pork belly while cooking, always put a lot of salt on the skin when it goes to the freezer and it’s better if you finish it on the grill that 2 hours indirect and 30 minutos direct in soft coals of charcoal!
Not overhyping your jerky by allowing other stuff to win is absolutely the way to go. It keeps you from looking stuck-up and keeps expectations in check so that it can really blow people's minds when they bite into it. If I wasn't such a fussy eater who can't even have the food in this video, I'd be buying a pack ASAP. Still works as a gift, though!
Braised Pork Belly with Skin on is just heaven on earth. My favorite dish ever.
its most common to find pork belly with the bones in norway because one of our traditional christmas dishes called "ribbe" is just cripsy pork belly with the ribs still attached
In my country we have both deep friend, super crispy pork belly dishes AND super slow-cooked, spoon-tender braised pork belly dishes so seeing you make both was a pleasure. And while I am more of the crispy pork belly fan, yeah on some days that slow braised extra jiggly pork over rice...it just hits different.
Dude I love your editing style!!! It’s informative yet hilarious . Dude I love your editing style!!! It’s informative yet hilarious .
im addicted to this video, i cant stop watching it.
That Bacon jerkey looks insane Max! I'll be ordering as soon as it hits Europe
In Austria or southern Germany(bavaria) we’d call the super crispy belly simply: Bratl or Schweinsbraten. Minus one step plus another step for easier cutting and serving
Homie, please tell me your Bratl recipe, because I don't know no Bratl here that's crispy like that.
Don't you just mean schnitzel
@@NiteAtTheFort definitely not. 😂😂😂 that’s the most off suggestion ever.
Schnitzel is Veal not Pork! It’s center cut not belly.
@@sleepyboi6245 will get it from my book this weekend and comment it here. Need to ask my gfs Granddad for his as well and maybe do some changes, his is 100x better than mine
Stelze is amazing haha I live in Vienna since 2019 and that dish is soooo good. It’s crispy skin, but it’s not the belly but it’s just as crispy as any chicharrón I had in Venezuela and Dominican Republic.
I remember, I tried the Japanese variant "Kakuni" once. It was pretty good. Though, personally I like the crispiness.. But having a change here and there in what we eat, makes the variation we should have in our diet.
japanese version tastes different to chinese one...
@@fatdoi003how different I want to know
@@heistingcrusader_ad3223 some recipes adds chinese black vinegar and some also add star anis.... that depends on the region
I love how he said "i might be bais" and casually chose his as a joke 😂
“Right you are, Right you are” 😂😂😂 so good.
I always diamond score the pork belly skin, it makes it easier to eat and you actually get more crackling (What we call it in the UK) as you have bigger surface area to get crispy.
Bought all 4 flavors of your Jerky, man. I love the Sichuan Chili Crisp and the Montreal Maple Bacon so much, couldn't stop eating them.
Keep up the great work!
I bought em all too. I was most surprised by the buffalo chicken. I had low expectations because I'm not crazy about buffalo chicken, so it was obviously the best I could ever imagine buffalo jerky to taste. Sichuan chili is still the best though. And the maple bacon doesn't lean too heavily on sugar, as it has that perfect smokey flavor that is hard to get right. Sry for long reply. Just puttin the info out there in case anyone wants to buy it.
Thank you so much!!
BRO INVITE ME TO YOUR KITCHEN IM HUNGRY 😭
EXACTLY 😭
A bit different than how I was taught. Take the pork belly and season it but then you poke the skin full of tiny holes, cover with salt and leave it in the fridge for overnight. (If you roll it up into panchetta you can leave it in the fridge for as long as 10 days!) Do the slow cook then blast it with very high heat for the finishing crisp up. The skin will bubble as it crisps which gives you a visual of it finally being done. You can still make a chinese sauce to top it with. Anyway your video is now in my recipe folder for the chinese version with the caramelized sugar. :)
You should check out the Vietnamese braised pork too. Christine Ha made it to win season 3 of MasterChef.
The Maple Burnt End Bacon Jerky that this man sells. . . Is nothing short of GODLY... I have about 25-30 packs left and I'm already looking to re-up.
Funny thing I made this comment before he even brought it up in the video 😂 I just had to tell someone
I’ve made this many times, I was in Ningbo for 2 months, and had this at minimum 4 days a week. 🤤
Every time I watch this kind of stuff I regret watching them but telling myself I have to keep going
Non crunchy pork belly is something completely normal in Germany where I grew up. Just slice it and throw it in sauerkraut and let it cook with it or use it in stews and stuff like that. I don't think Porkbelly without a crunchy crust is that uncommon to start with. I go for crust if there are big ocasions but for everyday meals or hearty stews in the winter I'll always cook it instead of smoking and grilling it. BTW cooking porkbelly in sauerkraut can lead to a nice taste... or no taste at all if you overdo it :D .
Please Max don't go 0-10 again n the next game....
Max maybe you should try to combine these recipes and braise the pork belly but ensuring a crispy skin.
I have no idea why I love your vids but ur like my favorite challenge right now.
It's braised pork belly. Very common chinese/Vietnamese dish that I grew up eating as it's very inexpensive meats to feed a lot of people with rice.
Only thing missing is to add some boiled eggs into the pot.
He's making the Chinese version, which does not contain eggs
@@hiyukelavie2396 in china people put in eggs sometimes too. Just make it more efficient to cook multiple things in a pot at once
As a guy originally from China, I've got to say that Hong Shao Rou is truly one of the most delicious piece of meat/fat I have ever eaten in my whole life.
I'm ordering your jerky! It looks amazing! Congratulations on making ur dreams a reality!
Gotta give credit to your awesome sister dude, she's definitely your number one fan and also the best supporter ever
I literally bought the 8 pack when I saw this video. I tried the maple bacon ones just now. It's amazing! I can't wait to try the other flavors with friends!
"Literally tastes like pork rinds (aka. chicharrones)" Hmmm i wonder why
Dude I love your editing style!!! It’s informative yet hilarious 💙
I’ve made this dish it’s so easy and delicious absolutely amazing and difficult to mess up it’s a winner 🏆
I used to eat Dong po rou all the time at a small Chinese restaurant while I was in college. Loved it. It was actually my first introduction into pork belly besides bacon. I have to say though.. pork belly prepared with the crispy skin is better. You still get that fatty texture BUT you also achieve an incredible salty crunch from the skin. The added texture takes the cake for me.
Max had a Biden moment at 3:14
this is my childhood, you nailed the recipe.
for the sause of the hong shao rou, u can also try starch water. like a teaspoon of starch and a few tablespoons of water (any type). nice recipe, but the sause no need reduce. later the flavour too much im from singapore and had commented on ur latest vid around 14 hours ago. also, u shud visit singapore yay
Chinese+Italian food dominate the world
Indian: ✌️
Chinese ❤❤❤and bit German❤❤
Thai food as well... You know what? All food good.
You should try vietnamese food and NEVEr try indians
@@NguyenNguyen-pf2pf yea no never💀
@Max the crunchy crunchy skin of the pork in the Latin community is called - Chicharrón. And is one of the reason us Puerto Ricans love pork.
Pork rinds is Chicharron
You got to check out "Chancho a la barbosa". We do this here in Ecuador and we all love that crusty skin or as we call it "Cascarita"
Thanks for the video Max.
Looks super good as always, love it
That crispy skin is amazing!! The maple bacon jerky is delicious, btw!!
Thank you so much!!
I really need to try this old recipe 🤩🤩
my dad made this for me again for the first time after I returned home this year and it was so good I literally shed tears
Loved it when my parents made it for me when I was a kid
my dad makes hong shao rou with hard boiled eggs and rice and its always been such a great comfort meal for me
Next time try cantonese crispy Pork belly. It is SOOO crispy and also is very rich in flavor.
Max, its so awesome that max jerky is now avaliable on amazon but it would be even better if youd guys ship to europe too
That Anakin's line "liar" was so sudden and out of pocket it cracked me up 😂😂😂😂😂
Whenever I see that part of the movie I can’t stop thinking about the ai cover of him saying n**** instead of liar….. I’ve been on yt shorts too much
“Honey what for dinner?”
“Pork belly, just give me 1,00 years”
Hong show rou is AMAZING to use on bao sandwiches, regular sandwiches, even ramen when cut thinly
Great video with amazing content!!
I just can'g get over the fact that he said "Berksheer" when it's pronounced bark-shire
I paused this video so many times.
I just HAD to go get a bite of someting.
You gotta be some cooking god
I wonder if you've tried brushing the reduction of the braised pork onto the skin of the roasted pork right after it's done cooking, or dipping the roasted pork in that reduction. You can have the aromatic and smoky taste of the braised pork but with the crispy texture of the pork skin that way.
Bought some of your Jerky! I love a good bacon jerky and when you showed us yours I immediately got some! haha
Ive never made pork belly ever but now i have to make that 1000 year old recipe, sounds amazing.
i probably shouldnt be watching this video while im hungry