One of My Favorite Ways To Cook The Mighty Pork Belly

Рет қаралды 363,795

2 жыл бұрын

Red braised pork belly is one of those recipes you really need to experience at one point or another. Cook it properly and watch how tender this pork can really get.
Red braised pork belly recipe:
3 1/2 lbs pork belly
4 dried Szechuan chili’s
1 tsp Szechuan peppercorn
1/2 cup Shaoxing wine
1 cup soy sauce
6 1/2 cups of water
1 thumb-sized piece of ginger sliced
2 small sticks of cinnamon
2 pieces of star anise
1/4 cup brown sugar
7 cloves of fresh garlic
Wan Ja Shan soy sauce-amzn.to/3s2LvA1
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Пікірлер: 551

@mr.mitchell1310 2 жыл бұрын

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.

@danielchen1178 2 жыл бұрын

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.

@thegodofpez 2 жыл бұрын

I hit the like button quicker than my subpar internet speed even allowed me.

@Jerv6ix 2 жыл бұрын

I actually used dark soy sauce and it was too salty. Lo and behold, when I came back and took another take at the video, I see that you’re using soy sauce and not dark soy sauce… 🙃

@KeyT3ch 2 жыл бұрын

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.

@TheWardagh 2 жыл бұрын

Fantastic 👌🏼

@alipoon4854 2 жыл бұрын

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.

@BigMuff75

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.

@yesigan 2 жыл бұрын

“ il keep going” 😂😂😂😂👌🏾

@evanz4645 2 жыл бұрын

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

@GaetanLloyd 2 жыл бұрын

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! 👍🏾👍🏾👍🏾

@ALee-nm6lk 2 жыл бұрын

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.

@knguyen69 2 жыл бұрын

So happy to see you continue putting out content. KZfaq needs more of you!

@samanthafigs9121 2 жыл бұрын

LMFAO!!! The wolverine chef 🤣🤣

@gk6993 2 жыл бұрын

Thanks for the brush/ hot water trick. Often wondered how to get that back into my sauce.

@charlieriach7176 2 жыл бұрын

I’m so trying this

@colina1330 2 жыл бұрын

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.

@MD-ef7nl 2 жыл бұрын

Will be definitely trying this dish. Keep them coming.

@lilaznballaz1022 2 жыл бұрын

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