Dude I am so loving the longer format videos! You have such a great personality, We want to see more of it! I just bought a gigantic piece of pork belly that I cut and saved half in the freezer. Now I know exactly what to do with it! Can't wait to crush this with a gigantic bowl of white rice. I'll throw some bok choy on the side to make me feel better about all the fat. Thanks so much! 👍🏾👍🏾👍🏾
I am 100% Chinese (TAIWANESE) and for the many non Chinese Chef and cooks who attempted a very classic traditional Chinese red braising, you were the first who did it correctly. Although, there are some variations among Chinese families cooking this dish too - Shao Xing wine ( Chinese rice wine), pan roasted thinly sliced shallots and dry black shitake mushrooms rehydrated with the water added in the braise, and white sugar is always the staple used but the brown sugar would give a more caramel flavor. This dish was also my mom's specialty from whom I learned to make . As for the Wah Ja Shan soy sauce, Wah Jah Shan also makes other condiments. You can easily find the brand in big Asian groceries and yes, Amazon too. I had been watching your video and used your rosemary salt to my steaks. It is fantastic!
I, too, was surprised by the lack of wine and onions/shallots. Plus, whilst I wouldn't have thought it obvious personally, dried shitake mushrooms always go well with a dish using any kind of sweetener.
@@thatdudecancook I'm Chinese, the standard sugar we use is rock sugar because it doesn't have the "processed" flavor of white sugar. There is a difference. You could try it yourself. if you let a sugar cube melt in your mouth compared to a piece of rock sugar, the rock sugar leaves a lot less aftertaste.
@suicidefueltypebeat My mom uses rock sugar but we have a family friend who strangely uses Coca-Cola? Also we don't use chili or peppercorns like the video but instead use star anise and add hardboiled eggs.
The "impurity" in the initial boiling water contains oily excretions from pigs sebaceous glands. They are responsible for the musty odor if the first step is skipped. Chinese cooking adds cooking wine and slice of ginger to further remove musty smells.
@@thatdudecancook maybe next time you can start boiling the pork from cold water. in the end you will notice some pork blood scum floating on top and you can toss them away. did you notice there is not much scum when you used hot water? so yeah. eliminating the musty smells help a lot.
Even though I don’t eat pork all your videos still end up teaching me more about cooking, been watching for a while and just wanted to say that you’ve changed my view on how easy and simple cooking actually is. the kids my family back in Iraq enjoy watching your videos so much, they don’t even mind if it’s in another language. Much love man🙏🏽💯
Very nice Sonny. Our Chinese way of doing it I'm quite sure involves caramelising rock sugar to the wok before reintroducing the blanched pork, aromatics, and then seasonings and water to braise. This European style interpretation seems very nice.
Yes I saw that technique and definitely want to try it next time. Hopefully, this way gets some people to cook this dish without feeling too intimidated. Thanks for the tip about the rock sugar!
@@littleblackduck3134 no, spare rib tips are literally that (smaller end of the pork rib bone meat, more tender bites). This dish is literally pork belly meat but cubed (so similar in size but not the same part of pig). However, you can braise/slow cook the ribs with this recipe just the same!
As a Chinese, this is pretty much authentic, maybe missing some additional extra spices, but this is almost as close as you can get. Now serve that over some steamy white rice, hoo boy, easy and amazing weeknight dinner.
Pork belly is just the perfect meat, with all that fat around the meat and a long slow cook you have one of the most tender cuts possible!! 7 Videos down 23 to go LG LG LG YKILY!!!😆
1) love the non-shorts content a LOT! 2) WHAT! I never thought of using a brush and some water to get the flavor from the side of the pot back into the sauce. 100% doing that from now on
I just paused half way because I appreciate this guy. I can tell you took a break. Questioned what’s next… But came back for us. I’m a mechanic. 👨🏻🔧 I’m a foodie. And I thank you for the grind. Keep grinding you have great content. Keep feeding us. 😘🤣
You are without a doubt my favorite cooking youtuber! Every episode is more than worth watching just for the reaction when you like it! It's wonderful!
I remember my first time making soy-braised short ribs (the recipe was actually pretty similar to this one), and I remember being confused at the recipe not telling me to salt the meat before searing/braising. So, I assumed they just messed up when they wrote it and salted my short ribs pretty liberally, the way I normally would any piece of fatty beef. When they were done, I felt like I was going to get sodium poisoning with every bite. My point is, if you're gonna make this, resist the urge to salt that pork belly before putting it in the liquid.
I had a go and made these today, 4 hours but i could have done cooling them more but wow, I used light reduced salt soy sauce and all went well. By the time i’d reduced the liquid by half it was more than enough flavor. Put it with rice and stir-fry pak-choi, onions and I just had to use my new mandolin for a fistful of fine sliced carrots. Subbed to Uncle Matt’s channel last week 👍🔔. He too is a great cook. He was super nice and very kindly took the time to reply to my comment. Cheers from the UK.
long time fan, first time commenter. i'm doing this recipe for christmas. thank you for this longer form series leading up to the holidays! The trash can opening said it all lol
I'm not an expert and not chinese and until recently this was new to me but quickly turn into.one of my favorite recipes so delicious! It's called "Hong Shao rou" (=red braised pork). Never did it with cinnamon though you maled me curious! But, it even way better.if.you sear of the pork after cooking it and before adding al those beautiful flavours. Also add some orange peels add a bit of sweetness to it;
hey man, I know this video has been up for a while but I just tried this recipe tonight and the whole family loved it, just letting you know brotha. served it over white rice. side of veggies.
Usually would melt some rock sugar in hot oil and pan fry the pork belly for a couple minutes before start adding water and soy - helps to add a shine to the finishing pork belly
Sonny I was rolling on the floor the way you attacked the refrigerator Hugh Jackman would be proud believe me, you're an X MEN now keep the videos coming LOL 😆 😂 😉 😀 😄 🤣
I made this tonight. I even had my first visit to a Chinese grocery store in order the get the right ingredients called for. With prep, this is nearly a 4 hour meal. The taste is different for sure, and it was good. The leftovers will get eaten. While I probably won't make this again, I'm glad I expanded my horizons. Thanks!
Are you a great cook? I don't know this is the first videos of yours I've seen but you are definitely a good cook. I can tell because of the small and simple steps you take. I think one of the secrets of cooking is the nuances.
Grand ma would put semi hard tofu and soft boiled eggs. With that jammy yolk and the dark sauce you get 🔥. She also used to put cubed potatoes sometimes. She's gone now, watching you cook this brings back happy memories of her. Thank you.
For some additions to this recipe I recommend deshelled hard boiled eggs and bamboo shoots which helps to add additional textures and crunch to the soft rich pork belly...
Mate I tried this method the other day and I love it. I tweaked a few things such as excluding the sugar and adding sweet chilli sauce but never the less it was epic. The braiding is much better than searing/frying the meat first.
I do something similar but with pork shoulder instead and in a frying pan, searing both sides quickly then slow cook while reducing the marinate sauce. Same ingredients than you used ; light soy sauce dark soy sauce brown sugar 5 chinese spices garlic shaohsing wine and the only ingredient I recommend trying on top of that would be Hoisin sauce, it really adds an extra layer to it ! I'm sure hoisin sauce would improve your recipe too as it is, it really blends well !
The reason people re-use the water from boiling the pork is because you're not supposed to put the pork pieces into cold water or else it shrinks the pieces a lot. Also, they normally caramelize the sugar first so using hot water makes it splash less when you add the water to the hot sugar oil. LOVE IT THO!
This dish calls for a nice bowl of white rice to go with it 😋. Nicely done 👍👍. This is One of my favorite Chinese dishes. I made it very often. Different people make it differently. No right or wrong method. Keep up the great work 👍 ❤ your channel
I'm subscribed to about 15 cooking channels but you're quickly becoming my favorite. I learn so much more from your videos and can watch 2 or 3 in the time it takes me to watch 1 of the others. What are some of the cooking channels you're subscribed to?
7 of 30! Your on a roll... this looks good n simple, minus those szechuan chilis n peppercorn, I could use regular tho. I dont like anything hot at all. Some really good tips as well, do the brusg down the sides trick when cooking candy & carmel sauces to.
I have seen that tip many times regarding brushing the side of the pot, and obviously we cans see that there is less stuck on the pot to was in the end, but we, as viewers can not taste if it contributes any significant amount of flavor. I would love to so a blind taste test where three identical pots ware cooked, with or without brushing, and finding out what percentage of people can pick out the ones that had been brushed down.
How long do you initially cook in the water? Def will try this to up my Asian cooking skillzs... bok choy a day jasmine rice finishes the dish... w / mushrooms 🤌🏾🤌🏾
Looks great, just curious why you held off on adding the garlic until after the first hour of cooking and didn’t just add with the ginger for the initial braise? That concerned about it breaking down? Thanks
This looks absolutely delicious, and I will make it. Most times tho, I like my pork belly crispy on the outside, can you do a recipe like that? I guess I could throw them in a pan after making them this way and crisp it up no?
That brings it all flooding back!! My (late) Mrs and I were/are very keen cooks. My "signature" dish was steak with triple cooked chips/fries and a creamy pepper sauce and hers was always Tournedos Rossini with sautéed potatoes. We never tasted a restaurant version that was as good as hers.
Somebody else probably said this earlier - you could have spiced up the water with some salt, star anise, ginger, fennel seeds and maybe a roasted onion to make the meat more fragrant and remove the porky-smell a bit. I'd also totally dump the water afterwards, no reason to keep it.
Chinese Master Stock aka Lo Shui!!! You can reuse this sauce over and over and it gets better with every meal. The recipe varies by region but this recipe is the base recipe which is good to go. You can poach or braise meats with it. I personally would add soy bean paste, shitake mushrooms or wood ear mushrooms, and dried bean curd to this dish. Pair with Jasmine rice and you got Chinese soul food. Good stuff man, love the channel since I've subscribed and can't stop watching!!! 🙌
Made this last week. Not doing a single shortcut. Took me about 5 hours cause I’m a bit slow but it was the best thing I’ve ever cooked in my life so far. Saved some and made banh mi sandwich’s out of them for 3 days
Love your videos, dude :) Always a huge fan. Quick question about this recipe, however. After boiling my pork belly, I noticed a lot of hairs on the skin side. Kind of threw me off my appetite. Continued cooking according to the recipe, but I wasn't sure if this was something I was supposed to take care of prior to cooking. Any insight?
For blanching to remove impurities, you’ll need to start with room temp water and put your pork in then bring it to a boil. Once it’s boiling for 3-5 minutes, turn off and wash of the scum.
I'm from Taiwan and this is super authentic... I don't have a Le Creuset dutch oven though, I only have a crockpot I bought on Black Friday which works just fine.
Looks so good! I'm gonna make this for my friends at Christmas for sure! I just can't seem to find any dried szechuan chili's. What other type of dried chili could be a good alternative to those?
instead of using corn starch you can also use ice sugar sometimes, it works much better and tastes much better as well. But of course I'm from southern China so I prefer more sweet.
If you were making this for a meal to share, what would you put as a nice side? This looks fantastic and I plan to try it out for sure.
White rice and Bok choy!!
Wtf is that house???
Looks great sonny
@@thatdudecancook yes can’t go wrong with bok choy.
Rice, definitely rice
Dude I am so loving the longer format videos! You have such a great personality, We want to see more of it! I just bought a gigantic piece of pork belly that I cut and saved half in the freezer. Now I know exactly what to do with it! Can't wait to crush this with a gigantic bowl of white rice. I'll throw some bok choy on the side to make me feel better about all the fat. Thanks so much! 👍🏾👍🏾👍🏾
man you are smart! bok choy and rice is the perfect match for this
This guy knows what's he talking about!
I am 100% Chinese (TAIWANESE) and for the many non Chinese Chef and cooks who attempted a very classic traditional Chinese red braising, you were the first who did it correctly. Although, there are some variations among Chinese families cooking this dish too - Shao Xing wine ( Chinese rice wine), pan roasted thinly sliced shallots and dry black shitake mushrooms rehydrated with the water added in the braise, and white sugar is always the staple used but the brown sugar would give a more caramel flavor. This dish was also my mom's specialty from whom I learned to make . As for the Wah Ja Shan soy sauce, Wah Jah Shan also makes other condiments. You can easily find the brand in big Asian groceries and yes, Amazon too.
I had been watching your video and used your rosemary salt to my steaks. It is fantastic!
OOOOooo I really wanna make it with dry shitake next time that sounds fantastic!! thanks for all the info and chiming in.
I, too, was surprised by the lack of wine and onions/shallots. Plus, whilst I wouldn't have thought it obvious personally, dried shitake mushrooms always go well with a dish using any kind of sweetener.
Add hard boiled eggs too!!!!
@@thatdudecancook I'm Chinese, the standard sugar we use is rock sugar because it doesn't have the "processed" flavor of white sugar. There is a difference. You could try it yourself. if you let a sugar cube melt in your mouth compared to a piece of rock sugar, the rock sugar leaves a lot less aftertaste.
@suicidefueltypebeat My mom uses rock sugar but we have a family friend who strangely uses Coca-Cola? Also we don't use chili or peppercorns like the video but instead use star anise and add hardboiled eggs.
The "impurity" in the initial boiling water contains oily excretions from pigs sebaceous glands. They are responsible for the musty odor if the first step is skipped. Chinese cooking adds cooking wine and slice of ginger to further remove musty smells.
makes sense to me!
So that's why sometimes food tastes too much like pork, it happened to me with pork rib stew. Thanks a lot
Thanks for watching th-cam.com/video/v8HIe34Z2b0/w-d-xo.html
@@thatdudecancook maybe next time you can start boiling the pork from cold water. in the end you will notice some pork blood scum floating on top and you can toss them away. did you notice there is not much scum when you used hot water? so yeah. eliminating the musty smells help a lot.
@@Decimo1123 yeah that's more of a french purge as I've been trained for. certainly would produce more scum
Even though I don’t eat pork all your videos still end up teaching me more about cooking, been watching for a while and just wanted to say that you’ve changed my view on how easy and simple cooking actually is. the kids my family back in Iraq enjoy watching your videos so much, they don’t even mind if it’s in another language. Much love man🙏🏽💯
Try it with beef or lamb instead! The sauce is KILLER and fits to all "braiseable" kinds of meat. 🤤🤤🤤
So happy to see you continue putting out content. TH-cam needs more of you!
Very nice Sonny. Our Chinese way of doing it I'm quite sure involves caramelising rock sugar to the wok before reintroducing the blanched pork, aromatics, and then seasonings and water to braise. This European style interpretation seems very nice.
Yes I saw that technique and definitely want to try it next time. Hopefully, this way gets some people to cook this dish without feeling too intimidated. Thanks for the tip about the rock sugar!
It would taste just about the same. Chinese Vietnamese would use palm sugar. I prefer the brown.
When I order spear rib tips in the Chinese restaurant is this what I get?
Thanks for watching th-cam.com/video/v8HIe34Z2b0/w-d-xo.html
@@littleblackduck3134 no, spare rib tips are literally that (smaller end of the pork rib bone meat, more tender bites). This dish is literally pork belly meat but cubed (so similar in size but not the same part of pig). However, you can braise/slow cook the ribs with this recipe just the same!
As a Chinese, this is pretty much authentic, maybe missing some additional extra spices, but this is almost as close as you can get. Now serve that over some steamy white rice, hoo boy, easy and amazing weeknight dinner.
Just made this tonight. It's RIDICULOUSLY DELICIOUS!!!! INSANE FLAVOR!!!
I hit the like button quicker than my subpar internet speed even allowed me.
Ha. Awesome!
did you know that the TH-cam algorithm knows how quickly you hit the button?
@@jgfunk I actually did not! That’s my cool new fact of the day, thanks for sharing! (:
Not me.. I have to wait until at least half way, knowing that we should have a ♡ option! & I'm out!
@@michaelshadwick3487 actually is better to hit the like halfway through as it "alerts" the algo that content kept you around for a while.
You did the claws again 😂😂😂 I love the growl, watching them slowly come out and then the attack. Seriously made my week with that part
Pork belly is just the perfect meat, with all that fat around the meat and a long slow cook you have one of the most tender cuts possible!! 7 Videos down 23 to go LG LG LG YKILY!!!😆
My brain went to LG TV when you said that haha. Took me a minute to realize it's your catch phrase
AIO!!
💖😍💖😍 your warm my heart! I luff you too!
You make me smile! Great video.
I don’t eat pork. Can I use the same process for beef? 🥩
1) love the non-shorts content a LOT!
2) WHAT! I never thought of using a brush and some water to get the flavor from the side of the pot back into the sauce. 100% doing that from now on
0:10 love the reverb on the lip being placed on the counter
I just paused half way because I appreciate this guy. I can tell you took a break. Questioned what’s next… But came back for us. I’m a mechanic. 👨🏻🔧 I’m a foodie. And I thank you for the grind. Keep grinding you have great content. Keep feeding us. 😘🤣
You are without a doubt my favorite cooking youtuber! Every episode is more than worth watching just for the reaction when you like it! It's wonderful!
Most entertaining cooking show on the internet... period.
I remember my first time making soy-braised short ribs (the recipe was actually pretty similar to this one), and I remember being confused at the recipe not telling me to salt the meat before searing/braising. So, I assumed they just messed up when they wrote it and salted my short ribs pretty liberally, the way I normally would any piece of fatty beef. When they were done, I felt like I was going to get sodium poisoning with every bite. My point is, if you're gonna make this, resist the urge to salt that pork belly before putting it in the liquid.
Thanks for the heads up!
When I make a dish similar to this one I will give a toast to you.
I had a go and made these today, 4 hours but i could have done cooling them more but wow, I used light reduced salt soy sauce and all went well. By the time i’d reduced the liquid by half it was more than enough flavor. Put it with rice and stir-fry pak-choi, onions and I just had to use my new mandolin for a fistful of fine sliced carrots.
Subbed to Uncle Matt’s channel last week
👍🔔. He too is a great cook. He was super nice and very kindly took the time to reply to my comment.
Cheers from the UK.
long time fan, first time commenter. i'm doing this recipe for christmas. thank you for this longer form series leading up to the holidays! The trash can opening said it all lol
I'm not an expert and not chinese and until recently this was new to me but quickly turn into.one of my favorite recipes so delicious! It's called "Hong Shao rou" (=red braised pork). Never did it with cinnamon though you maled me curious! But, it even way better.if.you sear of the pork after cooking it and before adding al those beautiful flavours. Also add some orange peels add a bit of sweetness to it;
This stuff looks insane!! Can’t wait to be trying this out Sonny!
enjoy!
This is right up there with your mushrooms on toast recipe. I love pork belly, I'm definitely making this.
hey man, I know this video has been up for a while but I just tried this recipe tonight and the whole family loved it, just letting you know brotha. served it over white rice. side of veggies.
Usually would melt some rock sugar in hot oil and pan fry the pork belly for a couple minutes before start adding water and soy - helps to add a shine to the finishing pork belly
You’re not too bad. Def top three. And your passion for the art and craft of cooking is apparent and very inspiring. Keep it up
Thanks Sonny for giving me something to watch at 2:20am in Ireland. Hope you enjoy the holiday season brother!
Happy holidays! same to you!
Sonny I was rolling on the floor the way you attacked the refrigerator Hugh Jackman would be proud believe me, you're an X MEN now keep the videos coming LOL 😆 😂 😉 😀 😄 🤣
I made this tonight. I even had my first visit to a Chinese grocery store in order the get the right ingredients called for. With prep, this is nearly a 4 hour meal. The taste is different for sure, and it was good. The leftovers will get eaten. While I probably won't make this again, I'm glad I expanded my horizons. Thanks!
It is meant to be eaten for days (up to a week with enough fat when stored). So 4 hours isn't outragous.
How spicy is the dish? I probably need to reduce the heat for hubby’s tummy, but want to keep the flavor.
@@vickikunetka1111 I don't recall it being too spicy. And the leftovers went to waste.
Are you a great cook? I don't know this is the first videos of yours I've seen but you are definitely a good cook. I can tell because of the small and simple steps you take. I think one of the secrets of cooking is the nuances.
I grew up with traditional Chinese cooking and you did it very well!
I cannot emphasize how much I love you and and your channel! dude you rock!
Grand ma would put semi hard tofu and soft boiled eggs. With that jammy yolk and the dark sauce you get 🔥. She also used to put cubed potatoes sometimes. She's gone now, watching you cook this brings back happy memories of her. Thank you.
For some additions to this recipe I recommend deshelled hard boiled eggs and bamboo shoots which helps to add additional textures and crunch to the soft rich pork belly...
Love this guy (metaphorically speaking, of course) his recipes are always fun.
Mate I tried this method the other day and I love it. I tweaked a few things such as excluding the sugar and adding sweet chilli sauce but never the less it was epic. The braiding is much better than searing/frying the meat first.
That dude CAN cook! Looks good mate!
I'm really liking this new video format. chill, informative, and you still abuse the fridge
I do something similar but with pork shoulder instead and in a frying pan, searing both sides quickly then slow cook while reducing the marinate sauce.
Same ingredients than you used ; light soy sauce dark soy sauce brown sugar 5 chinese spices garlic shaohsing wine and the only ingredient I recommend trying on top of that would be Hoisin sauce, it really adds an extra layer to it !
I'm sure hoisin sauce would improve your recipe too as it is, it really blends well !
I'm really starting to love your channel
I love this guy so much , you make me happy .
Thank you for the recipe. I'm so definitely going to try this.😃😃
Love this guys videos! Makes everything looks simple.
Why has he not hit 1,000,000 subs??? Everything he makes looks amazing and his personality is just as awesome!! Hit that sub button for the guy!!
Thanks for the brush/ hot water trick. Often wondered how to get that back into my sauce.
Man you won't believe how long I was looking for this exact recipe!! Thank u so much !
LMFAO!!! The wolverine chef 🤣🤣
Just got some pork belly today and I'm going to use this recipe tomorrow. Thanks for the much needed video. I'll be eating good tomorrow.
Looks delicious - pork belly is the best. Haven't made this recipe for years-I'm gonna try your recipe.
The reason people re-use the water from boiling the pork is because you're not supposed to put the pork pieces into cold water or else it shrinks the pieces a lot. Also, they normally caramelize the sugar first so using hot water makes it splash less when you add the water to the hot sugar oil. LOVE IT THO!
This dish calls for a nice bowl of white rice to go with it 😋. Nicely done 👍👍. This is One of my favorite Chinese dishes. I made it very often. Different people make it differently. No right or wrong method. Keep up the great work 👍 ❤ your channel
I'm subscribed to about 15 cooking channels but you're quickly becoming my favorite. I learn so much more from your videos and can watch 2 or 3 in the time it takes me to watch 1 of the others. What are some of the cooking channels you're subscribed to?
so so many great cooking channels out there its really more about how you deliver it these days if you know what I mean
Saw this video the other night… making it right now and have been watching this video like 15 times to get it done correctly!
How did it go?
@@BlowinFree it went really well! And my wife who ya not a huge Asian cuisine fan, actually loved it! Served over some warm white rice, it was delish
7 of 30! Your on a roll... this looks good n simple, minus those szechuan chilis n peppercorn, I could use regular tho. I dont like anything hot at all. Some really good tips as well, do the brusg down the sides trick when cooking candy & carmel sauces to.
yeah just take away the chili and it would still be great!
Thanks for watching th-cam.com/video/v8HIe34Z2b0/w-d-xo.html
Thank you, made this today and it was so delicious.
I have seen that tip many times regarding brushing the side of the pot, and obviously we cans see that there is less stuck on the pot to was in the end, but we, as viewers can not taste if it contributes any significant amount of flavor. I would love to so a blind taste test where three identical pots ware cooked, with or without brushing, and finding out what percentage of people can pick out the ones that had been brushed down.
My vietnamese mother in law makes something like this but with boiled in it and coke instead of sugar and its absolutely delicious.
I'm liking these short daily videos for the holidays. 👍👍
How long do you initially cook in the water? Def will try this to up my Asian cooking skillzs... bok choy a day jasmine rice finishes the dish... w / mushrooms 🤌🏾🤌🏾
Looks great, just curious why you held off on adding the garlic until after the first hour of cooking and didn’t just add with the ginger for the initial braise? That concerned about it breaking down? Thanks
This looks absolutely delicious, and I will make it. Most times tho, I like my pork belly crispy on the outside, can you do a recipe like that? I guess I could throw them in a pan after making them this way and crisp it up no?
Metamask! That got me excited!
BTW Can you do musical recipes? Like the Tournedos Rossini or how you would do it better?
That brings it all flooding back!! My (late) Mrs and I were/are very keen cooks. My "signature" dish was steak with triple cooked chips/fries and a creamy pepper sauce and hers was always Tournedos Rossini with sautéed potatoes. We never tasted a restaurant version that was as good as hers.
@@arthurjarrett1604 tasty!
Grumpy Chef NFT's......... holding Damascus knives and chef hats of different rarities...... maybe 2023
Best guy on TH-cam that’s for sure like always
Can you roast it in the oven on high to crisp it up before adding it back to the braising liquid?
I am also assuming that all the skin was removed?...
looks tasty. buy into the preliminary boil of the belly for cleaning and ease of cutting
Will be definitely trying this dish. Keep them coming.
Somebody else probably said this earlier - you could have spiced up the water with some salt, star anise, ginger, fennel seeds and maybe a roasted onion to make the meat more fragrant and remove the porky-smell a bit. I'd also totally dump the water afterwards, no reason to keep it.
Chinese Master Stock aka Lo Shui!!! You can reuse this sauce over and over and it gets better with every meal. The recipe varies by region but this recipe is the base recipe which is good to go. You can poach or braise meats with it. I personally would add soy bean paste, shitake mushrooms or wood ear mushrooms, and dried bean curd to this dish. Pair with Jasmine rice and you got Chinese soul food. Good stuff man, love the channel since I've subscribed and can't stop watching!!! 🙌
Made this last week. Not doing a single shortcut. Took me about 5 hours cause I’m a bit slow but it was the best thing I’ve ever cooked in my life so far. Saved some and made banh mi sandwich’s out of them for 3 days
Love your videos, dude :) Always a huge fan.
Quick question about this recipe, however. After boiling my pork belly, I noticed a lot of hairs on the skin side. Kind of threw me off my appetite. Continued cooking according to the recipe, but I wasn't sure if this was something I was supposed to take care of prior to cooking. Any insight?
For blanching to remove impurities, you’ll need to start with room temp water and put your pork in then bring it to a boil. Once it’s boiling for 3-5 minutes, turn off and wash of the scum.
I loved your video today. It was slower and very informative. I’m going to cook it like this. I’ve been cooking pork lately. Thank you so much.👨🍳
Love your videos especially the shorts
The shorts are good but his socks are the best!😝
I’m so trying this
Looks wonderful
Made this yesterday. Man top 5 porkbelly!!
Keep doing what you doing bro
You got gems 💎 🤞🏿
I love the tips and tricks. Awesome recipe. Well done sir!
I'm from Taiwan and this is super authentic... I don't have a Le Creuset dutch oven though, I only have a crockpot I bought on Black Friday which works just fine.
Thanks! Taiwan has some of the best products!
Thanks for watching th-cam.com/video/v8HIe34Z2b0/w-d-xo.html
Best cooking channel on TH-cam
The wolverine claws at the end had me rolling laughing. Live it
Looks delicious! Keep it up Sonny. YOU know i love ya ANDIMOUT!
Thanks for watching th-cam.com/video/v8HIe34Z2b0/w-d-xo.html
Those look delicious..we love to watch you cook.
Sonny’s the best on TH-cam!!
I was just thinking about Pork belly the other day... Now I know how I'm going to cook it.
My family loves the salt, You Know.
Love you too bro!
I watch mostly you and crypto TH-camrs. You just bridged the gap and I love you for it.
That looks awesome. Wolverine claw was a great touch
Looks fantastc. I’ll try it soon.
Just curious...Do you go through a lot of refrigerators? Lol
Awesome!, thanks!
arent you the guy Gordon Ramsay, was wondering where your CARROTS were LOL. I'm subscribing!
My grocery store I shop at just started carrying pork belly. I can't wait to try this 😍😍😍😍🤤
the way you said I love you at the end has me smiling for minutes
For some reason, I stopped getting informed when you had a new video. Boy I missed you.
Nice recipe.
Amazing vid as always
I appreciate you dawg!
Looks so good! I'm gonna make this for my friends at Christmas for sure! I just can't seem to find any dried szechuan chili's. What other type of dried chili could be a good alternative to those?
instead of using corn starch you can also use ice sugar sometimes, it works much better and tastes much better as well. But of course I'm from southern China so I prefer more sweet.
The Wolverine of YT cooking videos! I love it
Insanely looks good!
I am actually frightened at how good that looks.
Try adding some hard boil eggs and braised it in with the meat. The hard boil eggs goes really well with the sauce and white rice
Thanks dude!