One of My Favorite Ways To Cook The Mighty Pork Belly
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- čas přidán 12. 12. 2021
- 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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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 czcams.com/video/v8HIe34Z2b0/video.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
So happy to see you continue putting out content. CZcams needs more of you!
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. 🤤🤤🤤
Im Filipino. I just cooked this recipe today.. and it is DELICIOUS! ..LOVE UR WORK Sonny
I hit the like button quicker than my subpar internet speed even allowed me.
Ha. Awesome!
did you know that the CZcams 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
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
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.
Man you won't believe how long I was looking for this exact recipe!! Thank u so much !
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
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 cannot emphasize how much I love you and and your channel! dude you rock!
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.
Will be definitely trying this dish. Keep them coming.
Love this guys videos! Makes everything looks simple.
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
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.
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.
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!
I’m so trying this
Looks wonderful
Just made this tonight. It's RIDICULOUSLY DELICIOUS!!!! INSANE FLAVOR!!!
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. 😘🤣
Thanks for the brush/ hot water trick. Often wondered how to get that back into my sauce.
I love the tips and tricks. Awesome recipe. Well done sir!
I grew up with traditional Chinese cooking and you did it very well!
This stuff looks insane!! Can’t wait to be trying this out Sonny!
enjoy!
Thank you, made this today and it was so delicious.
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...
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 czcams.com/video/v8HIe34Z2b0/video.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!
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
Love this guy (metaphorically speaking, of course) his recipes are always fun.
I love this guy so much , you make me happy .
I'm liking these short daily videos for the holidays. 👍👍
This is right up there with your mushrooms on toast recipe. I love pork belly, I'm definitely making this.
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 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.👨🍳
Insanely looks good!
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? 🥩
I'm really liking this new video format. chill, informative, and you still abuse the fridge
0:10 love the reverb on the lip being placed on the counter
Those look delicious..we love to watch you cook.
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 😆 😂 😉 😀 😄 🤣
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
Wow, that looks good... yum! 😋
That dude CAN cook! Looks good mate!
I'm really starting to love 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
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.
Looks delicious!
Looks delicious - pork belly is the best. Haven't made this recipe for years-I'm gonna try your recipe.
LMFAO!!! The wolverine chef 🤣🤣
Awesome!, thanks!
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.
The wolverine claws at the end had me rolling laughing. Live it
Amazing vid as always
I appreciate you dawg!
Looks great
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;
Definitely gonna make this man!
Best guy on CZcams that’s for sure like always
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
I love this 😍😍
looks absolutely amaazing
Damn this looks good
Keep doing what you doing bro
You got gems 💎 🤞🏿
Love your videos especially the shorts
The shorts are good but his socks are the best!😝
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.
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 dude!
This is something I want to try out on the bbq haven’t cooked yet 👌👌👌
“ il keep going” 😂😂😂😂👌🏾
My grocery store I shop at just started carrying pork belly. I can't wait to try this 😍😍😍😍🤤
Very Satisfying!!!😃😋
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!
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?
that was great. i want to eat that for sure
That looks awesome. Wolverine claw was a great touch
thanks for the brush down tip
Sooo good i had this in Hunan a lot.
Gonna have to give this a try👍
Thanks for watching czcams.com/video/v8HIe34Z2b0/video.html
Fantastic 👌🏼
Looks delicious! Keep it up Sonny. YOU know i love ya ANDIMOUT!
Thanks for watching czcams.com/video/v8HIe34Z2b0/video.html
That was Epic Dude.
Best cooking channel on CZcams
looks tasty. buy into the preliminary boil of the belly for cleaning and ease of cutting
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!!! 🙌
the way you said I love you at the end has me smiling for minutes
Looks so damn delicious!
I was unsure about watching this channel at first because I'm always skeptical on a new channel. But after watching a couple videos I cant stop watching now lol.
Delicious
Made this yesterday. Man top 5 porkbelly!!
I have a pork belly in the freezer. I'm going to try this sometime this week, at the sacrifice of the usualy crispy roast that I normally make.
Broooooo….I just hit subscribe. I am making this! Love you too dude 👍
I watch mostly you and crypto CZcamsrs. You just bridged the gap and I love you for it.
The wolverine part killed me 👌🏾😂🤣
Sonny’s the best on CZcams!!
I will definitely make this! Epic wolverine fridge stab also