We’re finally back in the kitchen for Wok Wednesdays and this week, Jeremy cooks a delicious twice-cooked pork belly stir fry from his first book: Chinese Unchopped!
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To find the recipe for this dish, click the link below!
– Double Cooked Pork Belly Stir Fry! | Wok Wednesdays –
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37 Comments
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My hero during the lockdown
wow, thanks
yeahhhh boi
business man!
Thank you
Cooked this last night and had me coughing like a good 'un lol. I'm glad my wife was cleaning up after me which I felt guilty about because she doesn't eat fatty meat and doesn't do spicy hot. I served it with bok choi and it was on par with anything I've eaten in China. Thanks for the recipe 10/10.
Would I also poach belly pork slices?
Too many ingredients. But looks good
I hate watching it!……(while hungry! hahahahahha) …..I am soo hungry now!!! I wanna try this for sure, so simple and easy teaching!!
My most favourite stir fry. I add lots of different vegetables and it turns out perfect every time. Thank you 😃❤️
Yum!!!
This recipe is so good I made it last night. Doubled up on the ingredients and sauce and taking the time to prepare the pork belly makes all the difference 👍
is this a rounded wok on a flat induction? seems like its working quite well
Jeremy both your books are not available on Amazon. Any ideas.?
How do you manage to get the board completely clean after chopping chili on there? In the last my wooden boards always soak up so much and are a pain in the neck to clean fully…
Just stumbled across the channel. Really good content! Will be changing some of my recipes!
8am in the morning and i could eat that for breakfast it looks so delicious!! Love your style and manner Jeremy
This is probably my favorite thing I've seen you make. You made these those pork slices nice and large, which is a nice touch. I love making this with smashed garlic, dried salted black beans, and thai chilies or just doubanjiang. I'll have to try cooling the pork belly before slicing, as you suggested here. I appreciate that tip! I wish pork belly was as cheap as it once was, but now in the States it's just as pricy as the more expensive cuts of pork. Keep up the great videos!
How many times have I set off the fire detector with my wok? Let me count the ways…
mh, this is really delicious. I tried it yesterday and today I'm eating the rest of it.
Nice to have you back, look forward to some more cooking
That julienne on the chili <3
Another one for the Saturdays cooking
Love this channel 💓💓💓💓💓💓
is this huiguorou king?
Glad to see you guys back..hopefully the shutdown did not hurt too much…
Really enjoyed watching this one… very entertaining! Hoping that the wife doesn't scare the life out of me… she's definitely done the 'dry fried hot chilli's in the past, which effectively pepper-sprayed both of us… 😀
Looks very nice though I always consider it a waste when the skin isn't cracking. I know you say it's crisp here but in reality it's not right? it needs to be roasted.
Thanks for another informative video. I have a question- when you have the wok so hot that the oil starts to give off smoke, isn't that a bad thing? A sign that you've reached the smoking point of the oil?
huh! I recently also made a chilli oil (recipe from your channel 🙂 ), and while it's tasty, it really is a chilli oil – really spicey! So basically whatching you make that dish made my mouth burn ^^
But I'd like to try it, looks delicious! Gotta hold back on the chilli tho ^^
Have you ever considered doing an episode reviewing Chinese food cookbooks (yours included)?
Legend. Great channel. Make sure you subscribe. 👍🏽
Perhaps I have a crude palate, but I can’t imagine what impact 5 peppercorns could have in 2 gallons of poaching liquid.
is there a less smoky version? perharps for a pan?
Welcome back, looks great,to the shop chilli oil.
I just made this and Holy hell is is amazingly delicious! Thank you for everything you do.
Like all your dishes Jeremy, this one was delicious!
your cleaver is seriously dull.