Happy Lunar New Year!!! 蛇年快乐
This is seriously one of my favorite Chinese dishes, but to be honest, I’d never heard of it until I lived in China, where it became one of my go-to dishes. If you’re not a big fan of pork belly, then the same sauce and cooking process can be used with other cuts of meat like beef chuck, or short ribs.
Ingredients
• 1.5 pounds skin-on pork belly (Cut into large cubes)
• 60g Shaoxing Wine (OR Dry Sherry, Mirin, Dry White Wine)
• 40g Light Soy Sauce
• 60g Dark Soy Sauce
• 20g Rock Sugar (OR 15g White Sugar)
• 1 inch Ginger Knob
• 2-3 Anise Stars
• 1 Stick Cassia Bark (OR Cinnamon
• 2 Cups Pork Water
1 Blanche the pork belly in boiling water for 1 minute and strain away the floating “impurities.”
2 Remove the meat, and save about 2 cups of the remaining pork water for later.
3 Add the meat to a braiser (OR a thick and wide pan), and cook on high for 3-4 minutes before adding the wine, soy sauces, sugar, spices, and covering about halfway with the pork water from step 2.
4 Reduce the heat to medium, and simmer for an hour with the lid on. Stirring a bit every 20 minutes. If the liquid evaporates too much and the sauce is already thick, then add a bit more water.
5 After the first hour, shift the lid to the side and continue to simmer, checking every 10-15 minutes until the sauce reaches the desired thickness. To speed up the thickening, remove the lid entirely, but be careful because the sauce will burn if it gets too thick while on the stove.
6 Plate and enjoy. Happy year of the Snake. 蛇年快乐
#chinesefood #lunarnewyear #porkbelly #cooking #asianfood
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Happy Lunar New Year!!! 蛇年快乐
This is seriously one of my favorite Chinese dishes, but to be honest, I’d never heard of it until I lived in China, where it became one of my go-to dishes. If you’re not a big fan of pork belly, then the same sauce and cooking process can be used with other cuts of meat like beef chuck, or short ribs.
Ingredients
• 1.5 pounds skin-on pork belly (Cut into large cubes)
• 60g Shaoxing Wine (OR Dry Sherry, Mirin, Dry White Wine)
• 40g Light Soy Sauce
• 60g Dark Soy Sauce
• 20g Rock Sugar (OR 15g White Sugar)
• 1 inch Ginger Knob
• 2-3 Anise Stars
• 1 Stick Cassia Bark (OR Cinnamon
• 2 Cups Pork Water
1 Blanche the pork belly in boiling water for 1 minute and strain away the floating “impurities.”
2 Remove the meat, and save about 2 cups of the remaining pork water for later.
3 Add the meat to a braiser (OR a thick and wide pan), and cook on high for 3-4 minutes before adding the wine, soy sauces, sugar, spices, and covering about halfway with the pork water from step 2.
4 Reduce the heat to medium, and simmer for an hour with the lid on. Stirring a bit every 20 minutes. If the liquid evaporates too much and the sauce is already thick, then add a bit more water.
5 After the first hour, shift the lid to the side and continue to simmer, checking every 10-15 minutes until the sauce reaches the desired thickness. To speed up the thickening, remove the lid entirely, but be careful because the sauce will burn if it gets too thick while on the stove.
6 Plate and enjoy. Happy year of the Snake. 蛇年快乐
#chinesefood #lunarnewyear #porkbelly #cooking #asianfood
You need more spice or it'll smell fishy
Maybe it’s a stupid question but is there a cut of beef/lamb or the like that could imitate this dish ? (For people who don’t eat pork)
Max the meat guy has made this
xiao hong shu
0:43 Wooow O.O That’s really neat! You spent a Bunch of Time in China Learning to Cook. Dangg, Heck Yeahh
As a Chinese I approve this recipe this is one of the best recipes I’ve ever seen for red braised pork belly aka 红烧肉❤❤
"You've probably never heard of this dish." Uhh.. you'd be wrong, because I have, and have been looking for a restaurant that has it for years.. to no avail.
I actually had this dish v often a few years ago, my ex boyfriend used to make it and it was my favourite meal, but he never shared the recipe. Very happy I came across it today randomly
Kingshowi?😅
I have actually heard of this, YouTuber Mrs.Shi introduced me to it
At this point I’m convinced he speaks better Chinese than I do and I’m Chinese 😂
OMG THATS MY FAVORITE!! Coming from a asian kid, this looks awesome, and your pronunciation is GREAT. :3
In Malaysia , we add a whole boiled egg in that dish. Because the spices with egg is very exited taste
I hate resellers/scalpers, they are the worst. I used to collect kpop stuff and it was really bad, and now I collect figurines and some anime figures, and on amazon, anime figures that were originally $20-25 are now $82! Like wtf, I'd be fine with a slight increase since it's no longer in production, like $30-35, but $82?? I later when on zenmarket, saw I could get one for like $25, then a month or so later it's the same ridiculous pricing as amazon!
It's the same with concert tickets, and with "house flippers"…
So yeah, resellers are the worst, and there 100% should be regulations on reselling.
Thats a cool pot/pan and lid
I can’t believe you have spend time in China and in my hometown Guizhou !!!!
Do you know a sichuan style recipe of this? I went a restaurant in college constantly for their red braised pork belly
Bro cooked this dish better than 90% of native Chinese
The Hunanese version is often said to have been one of Chairman Mao’s favorite dishes.
Thats adobo
it's chinese new year not lunar new year
I've heard of it and REALLY want to try it 🙋🏾♀️🙋🏾♀️
Chinese barbecue bacon burger
Yoooo the Chinese pronunciation is on point. The amount of effort you put into your videos is much appreciated ❤
How pronunciation of 红烧肉 is impeccable. It explains now why he has so much Chinese ingredients in the shelf!
Braised pork is extremely common dish in vietnam that most family eat for lunch, dinner.
In the southern Vietnam (including Saigon) traditionally southerners will cook the huge pot of braised pork for lunar new year with boiled duck/chicken egg to eat during LNY (Tết) as back then everything’s closed. In the north (like Hanoi) they don’t do that.
Chinese food always looks nasty to me, all this jiggly fat. I hate biting into fat so hard pass for me.
Chinese New Year aka Spring Festival is based on Lunisolar not Lunar. Lunar is observed by Muslims! A lot of countries these days celebrate Chinese culture but don’t appreciate the origins and changes its name
For a more full meal, after the first blanch of the pork belly, add chopped chunky carrots near the end, green peas. Make a bowl of rice and you have yourself an easy complete meal with veg and carb.
My brother cooks this dish often and we just love it everytime