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- เผยแพร่เมื่อ 4 ต.ค. 2024
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Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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MUSIC
The Player
Licensed via Warner Chappell Production Music Inc.
Created by www.buzzfeed.c...
I’ve made this for dinner following this recipe for several times and always turn out well. Thanks Tasty!
Dang, that looks good
You can get it from the Chinese store
agree!!
:)
TT Lo
Right but with Loman
For all us non-metric people XP (feel free to check my math. We all make mistakes lol)
17.6 oz Pork Belly, preferably lean
4.2 Cups of Water
4 Slices Ginger
1 Spring Onion, cut into 2-inch pieces
2 cloves Garlic, crushed
2 Tablespoon of Oil
2 Tablespoons of Brown Sugar
3 Tablespoons Light Soy Sauce
3 Tablespoons Dark Soy Sauce
3 Tablespoons Rice Wine, Shaoxing
1 Cup of Water
Bless you, you beautiful human
DarkSolstice The top of the video says two Tbsp of oil. Also, thanks for this. 😃
DarkSolstice only America used non metric
Thank you
Thanks Dark solstice 🤝🏻
Don’t forget the ginger, green onions, cinnamon and star ansise when you boil for more fragrance
You're asian or white?
If you're caucasian or any race outside Chinese, you dont have any rights to speak of other people's recipe. Just saying, still wondering your race.
@@Sulungu-sulunguu Does it matter if they're Asian or not?
Easy addition I do is chinese 5 spice powder around a tbsp to it alongside onion and garlic powder if i don't have the actual veggies in stock
drop a couple of star anise when you simmer it. taste better
yeah ! and orange peel
jingyi guo I put star anise and banana blossom. 😋
The pork simmers for how long? Does anybody knows?
Looks yummy.. how long do you boil the pork?
You know your stuff and don't forget the 5 spice powder.
I just made this but instead of water at the end I added the leftover stock from earlier and it turned out great!
I just cooked this recipe left the onions ginger and garlic out at the start fried them in a different pan with mushrooms and chilli powder and added later .Wow many thanks soo good xxx
This sounds like a perfect improvement 👌 thanks for the tip!
I've followed this recipe many times and I never got disappointed. Simple to follow but tastes amazing!
Iokku
Sounds good lol finger slip lovely this
If you ever eat a mandarin (the fruit that looks like an orange but it isn’t an orange)
Keep the peel
Hang it somewhere where it can dry out and where chemicals never reach (for example if you spray bug spray in your house)
The peel keeps forever
And when you cook this dish put a small piece of that peel in it when you simmer
The piece should be the size of a bottle cap
Don’t over do it cause too much can kinda ruin the taste
It brings this dish to another level
Ppp
Let me explain what 🍌 is🫣😆😆😆
Ive heard it actually works great to chuck in an orange peel in recipes requiring mirin or clear wine when you don’t have any on hand.
I can vouxh for this it is true 👍
I don't even eat meat but I like watching for inspiration for unique ways to make things.
Same :3
are you a taekook shipper?
use Tofu instead then ：）
I've done this with mushrooms! obviously don't boil them first but yeah :)
BEAUTIFUL! Straight forward and to the point
Awesome from Republic of Ireland living in London United Kingdom
LOOKS SO YUMMY AND AMAZING.
I've read that boiling the meat makes it taste so much better. Also, I followed a vegan chocolate chip cookie recipe from this channel and they came out soft and chewy. They were comparable to the (hufe) soft and chewy cookies that Costco bakery used to sell. So im gonna follow this pork belly recipe 😋
The music was so soothing 😊
this looks pretty good though the music makes it sound like I'm watching a sexual scene lol
It's because it literally is the best food porn. It is the best dish on the table
ha..ha..
Yes I play the same track when I'm getting it on.
Food is the only other pleasure that’s as good as sex so it makes sense...
Food sex
Chinese food is THE best kind of food in the world❤️
but certainly not the healthiest.
@@AnUndisclosedLocation yeah I don’t know why Chinese people are skinnier and healthier than Americans when they eat like this all the time
@@bonnieparkertheoutlaw7353 exercise ig
making this now... at the simmering stage 👍 so far so good
You knew what you were doing when you matched that music to this food pr0n.
Reminds me of my mothers cooking. She has also taught me a lot of traditional Indian recipes which I keep on trying. Hope I succeed in her footsteps.😍😍
This is very authentic guys. Very good recipe!
Adding start anise can take this recipe to another level.
Definitely one of the more tasty looking thumbnails I've seen...
But if you do what you show, is it still clickbait?
Brandon Adrien so you r saying.....
Its me?
agree!
Brandon Adrien no
*watches video on how to make Chinese-Style Glazed Pork Belly*
*never actually makes Chinese-Style Glazed Pork Belly*
Joey of the Priuses Chill bruh
savage
Joey of the Priuses #joeythesavage HAHAHA
Alyssa M yep
Diana Nguyen just wondering do u have a family member that does news reporting at the kcal9 station?
Pretty legit, u can add hard boiled eggs and star anise to make it even better
one of my favorite pork dish
hi, am a food vlogger from KERALA.
We present traditional INDIAN recipes in a different style.
hi, Tasty
thanks for ur wonderful video.
This was incredibly delicious! 😋 thank you very much for the recipe!
instead of water you should've used the stock from the pork belly
You mean the water from the beginning? Nooo! That’s more or less blanching water. It’s full of the crap you don’t want on your meat. Blood, excess tissue etc. I’d never even save the scallions from that water! I think what she should’ve done was to blanch separately for a very short time before adding everything, so the gross stuff gets boiled off, discarded that water then chuck it into fresh water to start the actual cooking process w/ garlic, scallions etc. and that stock could be used later in the recipe like you said. Though I do understand that this can be seen as wasteful, & in the past ppl didn’t do this bc they had to conserve water.
Yea! Gives it a deeper flavor..
@@g.h.7661 lol blood? You think when you cook meat the blood vanishes? 😂😂😂. Strain the water and use it. Stop giving people weird advice
@@coldwater5814 no don’t ever use the blanching liquid. It’s to remove impurities from the pork belly, and none of my local Chinese restaurants nor my mom uses it bc it provides a bitter flavor. Yes, blood and excess tissue is boiled out to the pork belly through osmosis (science term) and the impurities go into the water, so def do not use the water or it might give your pork belly a slight bitter flavor
@@lollololololololololol8116 same. Im Asian too. Must be an Asian thing lbvs
Great
The music is wavy asf
i like how this is in traditional chinese :) way to go buzzfeed!
I just cook this a while a go and its really good.
Me encantan, mis favoritas ahora se como hacerlas. Thanks for share.
Boil in water for how long?
Oooh yes this is like what they serve at the Chinese buffet.
I made this last night following by the recipe 100%. Came out pretty well, not as red and mouth watering as the picture. It's hard to glaze the liquid after cooking, after 45 mins I still had to blast the food on a higher heat uncovered to get it to glaze up. But great recipe !
The red is red food dye, they ommitted that part
@C - It’s 100% red food dye
You can get the sauce thicker just by adding a little corn flour mixed in water
@@Surgeeon I made that comment 4 years ago, but appreciate the reply buddy xx
@@DoubleDownernah you should do it this way instead.
As a Chinese guy, I can tell you guys that pork belly tasty amazing, the only problem is that it has so many calories (and fat) and isn't really that good for you (I still eat it though)
wrong! humans evolved to eat that way.
Carbs are actually bad.
ohhh yes!! works so well with rice !!!
Failed first attempt. So sad.
Gonna try it again on my next weekend.
Wow this is a fantastic recipe, everybody loved it thank you.
I have Muslim buddies on their way here. Can't wait to serve them this stuff!
Authentic besides the brown sugar, Chinese use white sugar and caramelize it in water or oil to make it turn kind of reddish brown when soy sauce is added. nice to see a really authentic chinese style food in a western video
its like carbonara, Glazed Pork Belly or 红烧肉 really has so many way to make it. Using brown sugar is generally Mao's style Glazed Pork Belly.
I don't like or eat pork but this looks good
If you wanted to make this a more balanced meal.. what veggies would you put with it?
About to make this now. Really good recipe...
Guna try with plumb sauce.
Just cooked this tonight and It was sooo good👌👌
Like si hablas español bueno soy de República dominicana. Dominicana de corazón
wendely Cruz Yo también 😊
wendely Cruz cuéntame de tu comida allí en Rep. Dominicana.
That looks good
super good
Yum! 🤤
This dish turned one of my friend into a diabetic. He is married to a Chinese and every time I visit their house and open their fridge, I always see this dish inside a container. They just reheat the thing and serve it to me. It's delicious but thank goodness I didn't eat too much of it. My friend would claim that his wife cook this dish 2 to 3 times a week.
Beautiful color that's what i am gonna have for tmws dinner :)
looks amazing
it's midnight here and I'm hungry.
Made this tonight, seriously nom!
Yall want a treat? Last 10 min of cooking, turn the heat back up, throw in onions, carrots, bean sprouts, mushrooms, etc. Shits dank.
Will try this one😗
hey! i just asked for something along these lines on your last video. i'm very happy now :) !
looks good!
I want some of that!
In Vietnam, they call its " Thịt kho quẹo".
Can I use regular pork cuts or do I specifically need to use pork belly?
I don't really like pork but tis looks good
Tasty!
How about adding hoisin sauce?
Its look like adobo
It does, but I think for it to be actual adobo is to use lots of vinegar.
I've cooked it in a different way, but this way seem simpler. Good Job.
I've cooked this multiple times but can't nail it... it doesn't seem to reduce even after 45 mins +
I remember this!!!!
Using korean chopsticks for chinese food: Genius.
Crystal Berry what makes the chopsticks Korean? I'm not Asian, that's why I'm asking lol
Daaraofthegesert Korean chopsticks are normally metal whilst others are plastic or wooden. Shape-wise, I've heard that Korean chopsticks are flatter
you are wrong
Korean chopsticks are flatter and usually made of metal. These ones they're using are just regular round ones lol
oh thanks i didn't know the difference
居然有中餐了！
对啊！好惊喜！
Cathy Chen
Ikr!! Wing wang wing!!!
Oskar Arif are you seriously mocking chinese
@@oskararif6940 imagine mocking Chinese, couldn’t be me 🤡
yummy
wannna try this :)
地道的红烧肉！希望以后也能看到更多中餐！
my mom makes this on special occasions
Thats how you make a how to video. The recipe was good also. I subscribed!
Where's Mr Not So Famous??
Gone. I hope.
EshaanIs DankAsFuck Who's that?
sacduolcno he frequently comments on tastys vids
+Hammy Technoid eh?
Ye kis chiz ka gost h
Thought this was simething else with The sexy music and the oh yes in the end.
Very like
I WANT IT
希望tasty可以多分享中国or亚洲的食谱！💛💙💚💜
love it when you guys ditch the 'cups' & 'ounces' and opt for millilitres and grams!!
I tried making this and my drk brwn sugar didnt get as dark as yours😓. Urs looks so delish!!😍
Looks moist brown sugar in the video but is normal brown demerara sugar OK? And it looks more than tablespoon in the video.
Also had this slightly bitter burnt taste. Too much heat while simmering?
maybe the brown sugar. Try switching to rock sugar and putting it in after you put in all the liquids.
for sure
a legend who commented on my vid
Cool
can we use red wine instead of rice wine.
awesome i
well imma cook that
Watch every single video you make but I don't think I've ever used any of these recipes intentionally lol
In the Philippines you can call it a adobo
Yum
I approve
how do I slow the vid down to see recipe and is there better instructions? Thank you
Is it weird that I can actually smell this? Not "actually" but I like can smell it.
Damn I'm hungry
whoops, missed the rice with those chopsticks :) ... me too buddy
Can Mirin be a substitute for Rice Wine?