I used to go to a sushi restaurant where they were goofing around one night and figured out that grated white chocolate and slivered roasted almonds were completely amazing on unagi nigiri with the typical barbecue sauce for unagi. Absolutely decadent, and makes me a believer for this pairing.
@@jonkung Hi, do you have any vids with the details of teaching others how to use induction effectively, With several recipes being made to show how its done?
So theres this method of making crispy pork skin that brazillian people call "pururuca". Basically we heat the oil at the point that is REALLY HOT, and we pour the oil on the skin like you did with the boiling water on the pork! Tbh is my favorite method
My hubs and I eat about half a gallon of kimchi a week. When we purchase from a store, we leave it out for a couple days on the counter before placing it in the fridge. Thanks for the videos!
several years ago now, buffalo wild wings had a sauce called “midnight mayan mole”. it tasted nothing like mole, but it DID taste like spiced chocolate. it was the best damn wing sauce ive ever had, and ive been dreaming about it ever since. i am going to make your chocolate sauce recipe and put it on some chicken wings, because i think you may have cracked the code
There’s a big chocolate fair in Amsterdam held every year (idk if they still do it but they did it when I was a kid) and my uncle took me there once when I was a kid and there were so many people doing so many crazy stuff with chocolate (even painting!) and one booth served potatoes with a sauce with white chocolate and it was genuinely one of the best things ever. I haven’t watched yet, but I’m sure you’re about to make something delicious as well
Pork belly is so hard to find where I live, but I always want to try making something with it. Side note, I love how your dog is just always waiting patiently in the background to try what you're cooking. She's so cute.
So this sidequest got me thinking of other potential combinations of fermented veg and protein. This has lead me to a sauerkraut brined fried pork cutlet. I put it on a bun with garlicy mayo on one side and pickled mustard greens on top.😁Thank you for your inspired recipes!
WOW!! I would make this FOR SURE. Good advice about the center cut. The chocolate sauce recipe is sublime. I could eat that on a croissant or pour a bit in my coffee. Yummmm.
Have you ever tried to infuse the oil with spices before frying the skin? 🤔 Would it make any significant diference in the taste? (Loved the vídeo.... And the dog 🥰)
I'm not usually a big fan of pork (usually too salty for me), but this might have a balance that would work for me. I made a steak with a chocolate, blackberry merlot sauce that was amazing. I might need to make that again.
Dans le cochon tout est bon, obviously Chef Jon you know that better than anyone, porc belly oil fried is one way that I’ve encountered in north Thailand….. Mais marié avec cette sauce épissé au chocolat, this is insane, and elevates you definitely , un Dieu olympien pour sûr. You are a gift to this world 🌎 and we admire and love you for it, and your giggles about your dog 🐕 of course .
Need to ad this Chef Jon, i would dare you to do this on a double dipp, your awesome chocolate dipp, as well as a raspberry couli spiced up with piment 🌶 d’espélette, not quite as spicy, but fitting with the raspberries (from the south west of France, close to the Spanish border) and would love to hear your take on that. Decadence totale 😂
Remember when we went to New York and went to the Anthony Bourdain recommended restaurant where they served foie gras with dark chocolate? You & I loved it but auntie Pearl & Uncle Conrad hated it?
That movie ruined me as a person I think about that daily. I tried to make something similar with steak when I was younger. It didn't work out but I should try again.
Hey Jon, I’ve been really interested in the sugar substitute you use in your videos. I know you talked about it in one but I haven’t been able to find it again for the life of me. I normally go for monkfruit sweetener but I wanted to learn more about what you use. You think you’d be able to make a video on that soon?
![[UNCUT]“ฅนตื่นธรรม”ปะทะ“หมอปลา-ปู่มหามุนี-อั๋นโอกิ”สะเทือนกระทรวงเวทมนตร์ Iคนดังนั่งเคลียร์I10 ตค.67](http://i.ytimg.com/vi/peMD_SAkwNc/mqdefault.jpg)
I used to go to a sushi restaurant where they were goofing around one night and figured out that grated white chocolate and slivered roasted almonds were completely amazing on unagi nigiri with the typical barbecue sauce for unagi. Absolutely decadent, and makes me a believer for this pairing.
Oooh that does sound good
@@jonkung Hi, do you have any vids with the details of teaching others how to use induction effectively, With several recipes being made to show how its done?
I absolutely love the narration in this video. I feel like I'm listening to a friend talk about something they love.
Omg the dog just 🥺 the whole time
So theres this method of making crispy pork skin that brazillian people call "pururuca". Basically we heat the oil at the point that is REALLY HOT, and we pour the oil on the skin like you did with the boiling water on the pork! Tbh is my favorite method
Sweet and Salty is the best combination. Nutella and chorizo for example, so weird yet perfect.
Please no
Bet
How do you eat it?
@@ablockaway9045 Toated bread, little bit of nutella and chorizo slices. Tell me if you tried it!
My hubs and I eat about half a gallon of kimchi a week. When we purchase from a store, we leave it out for a couple days on the counter before placing it in the fridge.
Thanks for the videos!
several years ago now, buffalo wild wings had a sauce called “midnight mayan mole”. it tasted nothing like mole, but it DID taste like spiced chocolate. it was the best damn wing sauce ive ever had, and ive been dreaming about it ever since. i am going to make your chocolate sauce recipe and put it on some chicken wings, because i think you may have cracked the code
Just here to comment confirmation that “Aged Funk” would be a sick dad band name. Also love your content thanks for always making me hungry
Handsome, erudite, worldly, principled, but that velvety voice...Woah!
There’s a big chocolate fair in Amsterdam held every year (idk if they still do it but they did it when I was a kid) and my uncle took me there once when I was a kid and there were so many people doing so many crazy stuff with chocolate (even painting!) and one booth served potatoes with a sauce with white chocolate and it was genuinely one of the best things ever. I haven’t watched yet, but I’m sure you’re about to make something delicious as well
Chocolate is one of the movies that made me want to go to culinary school! is one of my confort movies... this is awesome! 🥓🍫
I saw the little dance he did when that hot water got on his toes.
My dude, you doing a masterclass on cooking principles would be just, chef kiss would totally recommend, exquisite 👌 11/10
As usual the best. Waiting for your new book 😃
Bro legit making Asian Mole over here 😁
Chocolate+5 spice blew my mind, will straight up try to make this later
Pork belly is so hard to find where I live, but I always want to try making something with it.
Side note, I love how your dog is just always waiting patiently in the background to try what you're cooking. She's so cute.
Wild Fork Foods
So this sidequest got me thinking of other potential combinations of fermented veg and protein. This has lead me to a sauerkraut brined fried pork cutlet. I put it on a bun with garlicy mayo on one side and pickled mustard greens on top.😁Thank you for your inspired recipes!
wonderful vid, thanks for sharing! also, big ups to that brand of dark soy sauce you got (pearl river bridge) nice stuff 💯
WOW!!
I would make this FOR SURE. Good advice about the center cut. The chocolate sauce recipe is sublime. I could eat that on a croissant or pour a bit in my coffee. Yummmm.
Have you ever tried to infuse the oil with spices before frying the skin? 🤔 Would it make any significant diference in the taste? (Loved the vídeo.... And the dog 🥰)
You remember details of food in a movie from ages ago-guess you were destined to be a chef :-)
I'm not usually a big fan of pork (usually too salty for me), but this might have a balance that would work for me. I made a steak with a chocolate, blackberry merlot sauce that was amazing. I might need to make that again.
Awesome video, I’ve only cooked the pork skin in the oven so I can’t wait to try the pan frying method!
I have always Loved Chinese food, but ur making me think I should try cooking it myself rather then going for takeout... That looks delighful
Interesting combo but I’m here for it! I’m sure it taste as good as it looks. 😋
You had me at Chocolate 👀
Dans le cochon tout est bon, obviously Chef Jon you know that better than anyone, porc belly oil fried is one way that I’ve encountered in north Thailand….. Mais marié avec cette sauce épissé au chocolat, this is insane, and elevates you definitely , un Dieu olympien pour sûr. You are a gift to this world 🌎 and we admire and love you for it, and your giggles about your dog 🐕 of course .
Need to ad this Chef Jon, i would dare you to do this on a double dipp, your awesome chocolate dipp, as well as a raspberry couli spiced up with piment 🌶 d’espélette, not quite as spicy, but fitting with the raspberries (from the south west of France, close to the Spanish border) and would love to hear your take on that. Decadence totale 😂
That would be a interesting side with pork belly
Remember when we went to New York and went to the Anthony Bourdain recommended restaurant where they served foie gras with dark chocolate? You & I loved it but auntie Pearl & Uncle Conrad hated it?
You would do well in a voice over career
Cute sous chef. Mine also appears when there’s pork around.
don't eat pork and I still relate to your dog on a spiritual level 😂
You would love Mole.
I dig it. Great recipe!
Where did you get that awesome kettle from
Someone else wants to be a taste-tester ... 🐶
That movie ruined me as a person I think about that daily. I tried to make something similar with steak when I was younger. It didn't work out but I should try again.
@@jonkung That's a good idea! I was thinking something like a chocolate curry sauce, I bet both would be delicious :)
YOUR MY FAVOURITE 😍 LOVE YOU MAN X
i have chocolate sauce with my onion rings at buffets!
Air fryer is something I highly suggest for crispy pork belly skin
He almost creamed when he dipped the steam bun in chocolate 🤣🤣🤣
What're your thoughts on doing something similar with cacao nibs in place of semisweet chocolate?
What's that stamping tool called?
1. This recipe is sick, and I really want to make it.
2. I just noticed your profile pic with Appletun in it and I am 🥺
❤❤❤😊
ps: also is lovely to see how you flirt with the camera 😅
ughhhhh id like a bite so bad I love chocolate and I love pork buns
Pioneer
ooooh myyyy!!!♡😋😋😋🤤🤤
As a super-taster, 5 Spice is NOT subtle to me lol .. all I taste is licorice (anise) can't do it.
Hey Chef, i’m sure this might get me told to mind my business, but; were you on an edible while you recorded this V/O? 🤣😏
Dry aged pork belly isn't that just pancetta
Hey chef, don't forget to pay your dog tax.
where are your aprons from
Hey Jon, I’ve been really interested in the sugar substitute you use in your videos. I know you talked about it in one but I haven’t been able to find it again for the life of me. I normally go for monkfruit sweetener but I wanted to learn more about what you use. You think you’d be able to make a video on that soon?
this looks amazing