Nice one. Looks pretty damn good. Directions were great. Assume let the pork belly cool a bit before cutting. what are some amazing side dishes to eat it with? rice, maybe some steamed bok choy, or a steamed fish with ginger and spring onion? great part of a meal
Just the recipe I was looking for. Can be cooked with taro. You’ll love it. This dish is expensive in Chinese restaurants. They have to cook in large volume. Making this dish at home can make it personal to your taste. Awesome.
Thanks for posting this video. It looks delicious. I am definitely going to have to give this a try. Your instructions are very clear and concise. It is great that you explain why something is being done and what the objectives are since that makes it easier to replicate. In the future, would you mind putting the list of ingredients in the description? It makes it easier to buy them since one can simply copy and paste into a document and print it out to make a shopping list. Thanks again.
Thanks for always leaving comments Phil, it's nice to converse and see viewers' opinions of our content! I will keep that in mind for future videos - I've updated this video's description with a list of ingredients.
Is there anything i can use besides the rock sugar & the rose wine? Also, the cooking wine, is there a sub for that or am i better off going to my nearest Asian store & getting some? I just won't really use it hence why im asking about substitutes 🙂 ETA, is crushed jar ginger ok or am i 100% better off with fresh? Sorry for the 21 questions lol
Use brown palm sugar (Malaysia name Gula Melaka) in tube form or like sugar also have is better than rock sugar. As for the rose wine can replace with shaoxing wine
@@davidlegare5021 here in Philippines it is a standard operating procedure in piggery piglets balls should be removed i forgot the right veterinary term for this.before it reaches slaughtering age.pork here needs a little washing with water before cooking.and there's no gamey smell unlike goats need a lot of cleaning process.
No way near the western style with potatoes. Chinese Braise Pork Belly Style is totally different in terms of preparation, seasoning spices, cooking method, duration of cook (braise requires t least 2.5 to 3 hours) slow boil. Very labour intensive. Traditionally rural , it is charcoal or wood boiled in earth ceramic pot or chinese black wok for hours till soft. Modern times, for convenient, it is cook in the pressure cooker. Slow Cooker also ideal for this cooking method.
My dear don't waste gas and labour few hours keep stiring so labour intensive. Just put it into the pressure cooker 1.5 hours. After that put it into the wok and stir dry the sauce.
Belly Pork, so many choices to make Hong shao Rou, Dong Po Rou, Siu Yuk, Fu Yuk! so hard to find decent Belly pork but it is also so hard to find actual butchers in the UK, the Supermarkets have destroyed the industry with their pre-packaged shyte.
