A classic Chinese braised pork belly, Dong Po Rou and walking tour of George Town Penang Malaysia

[@eprohoda]

bravo!fantastic ~seey a!!

[@foodtripwithvictor]

Thank you 😊

[@stever456]

Looks amazing and so simple too, I have some of the same products you use 😀 I think your recipe needs to come to England, I just need some berries 👍 That temple is amazing too.

[@foodtripwithvictor]

Thanks Steve. Goji berry should be easy to find in England. If not at Asian grocery store. Try the specialty stores that sell herbs and spices.

[@kwangkizz5749]

Great recipe as always! Although I do not like pork belly, I will try to make it. By the way I like your trip in Penang. My hometown is Phuket which I think it is quite similar with Penang.

[@foodtripwithvictor]

Thank you @Kwang Kizz…sawaddee krab. I’ve been to Phuket a few times. Less than an hour flight from Penang. And yes Phuket town is very similar to George Town. Lots of history between our hometown 😊.

[@nickgorrell5600]

It looks delicious thank you. My instinct is screaming not to waste that soaked mushroom juice it must have lots of flavour 😊

[@foodtripwithvictor]

Thank you @Nick Gorrell..you are absolutely correct. You can use the water that’s soaked with shiitake dried mushrooms to make more sauce for the dish with added flavour. Cheers, Victor

[@yttean98]

Another classic dish well done. Kuan Yin Teng Temple brings back great memories, I still remember standing in the Courtyard with my mum during the 9th day of the Lunar New year praying to the Heavenly god i.e. "Phai Thien Kong", that day is the birthday of the Jade Emperor (Thien Kong) who protected the ancestors of Hokkien people from ruthless army in ancient China.

[@yttean98]

The reason I can still remember that day was people holding joss sticks in one hand and holding them high because the courtyard was packed with so many people. Smoke from the joss sticks fuming everywhere brought tears to my eyes. I was in my early teens during the sixties, those were happy days.

[@foodtripwithvictor]

Thanks @@yttean98for sharing this beautiful story and memories of Kuan Yin Teng. My mother used to pray there too when we were living in George Town. On my last visit, there was a sign that joss sticks weren’t allow inside the main prayer hall. I am not sure why. Perhaps it was due to MCO. I wonder if this has changed since the reopening. I will be back in Penang for my third visit at the end of this month. Will revisit the temple and “jalan jalan” around there. There’s bound to be something new and different each time I go back. Cheers, Victor

[@orangesquash4014]

Your channel has never failed to excite me with the new recipes😍 it would be great if you can also share some recipe about oyster omelette thats famous in penang cuz thats one of my fav when doing culinary there!💖

[@foodtripwithvictor]

Thanks @Orange Squash..I love eating oyster omelette too whenever I am back in Penang. But I have never done it at home. I will add this to my to test out recipe list and for future video. Cheers, Victor

[@yttean98]

Most of the recipes are traditional classics, you should try them you'll be pleasantly surprised.

[@foodtripwithvictor]

@Orange Squash…you asked for oyster omelette. I’ve just published a new video recipe. I substitute oysters with prawns, and recreated the recipe taking the ideas from Penang street food “fried oyster omelette”. The oysters we get here in Australia are best eaten fresh. It is a waste to fry them..and will not taste the same as the Penang street food “oh chien”. It is expensive to buy oysters here too. Cost $20 for a dozen. So that is a no no for me to spend $20 on oysters ending up fried with omelette 🤣. Here is my latest video, kzbin.info/www/bejne/noLWgpaql9Wli9U Cheers, Victor

[@peterball3289]

That looks amazing as does the video of Penang the architecture looks fabulous. I would love for you to link some claypots that would be suitable for home cooking (be it 2, or 4 or more people) if that is possible.

[@foodtripwithvictor]

Thanks @Peter Ball...if you google "chinese claypots where to buy near me" or just "chinese claypots" you will find many articles to read and research for the right one and size you are looking for. There are blogs, online stores, etc. But the one I prefer to use is glazed on the inside as seen in my video. I got mine at an Asian supermarket in Sydney many, many years ago. It is well seasoned and darkened on the outside. Otherwise, the exterior would like something like this, thewokstoreaustralia.com/collections/claypots Cheers, Victor

[@peterball3289]

@@foodtripwithvictor Thank you Victor that is some good advice.

[@foodtripwithvictor]

@@peterball3289 you are welcome. Hope you find the claypot that you enjoy cooking with. Cheers, Victor

[@jomo8385]

Great vid Victor..thank you..looks delicious.How do I do this in a slow cooker or an InstaPot please? I do not have a clay pot!

[@foodtripwithvictor]

Thanks @Jo Mo…you can use a slow cooker. Place all the ingredients in the slow cooker the same as what I’ve done in my claypot, and let it cooked on medium setting for 1-2 hours depending on the size of your slow cooker. Check to see if it’s tender. Turn it over just like what I did. Continue to slow cooked for an hour or so until pork is so tender that it melt in your mouth. If you prefer the pork belly to hold its shape and not break apart durin the slow cooking process, you can use a kitchen string to hold it together as shown in my video. Good luck. Hope you enjoy it and let me know what you think if you do make this recipe. Cheers, Victor

[@smokyrene7093]

Hi Victor can I use pressure cooker ? Wow looking 😋 yummy and good how the taste sour and sweet jus like the pig leg or ?? will try to make it by this week tks .. do let me know weather I can use the pressure cook because it has vinger so I try not to put in the metal bowl ... but on the gas stove wow take so long hmmm

[@foodtripwithvictor]

Hi @smoky rene...yes, you are absolute right about the taste, just like the pig trotter (pig feet) ...sour from the Chinkiang black vinegar and sweet from the rock sugar..and all the fragrantly smell from the different spices and ginger. Definitely you can use your pressure cooker to make this dish. The meat will melt in your mouth, especially the skin and layer of fatty tissue underneath! Yum yum. Very high cholesterol..better watch. Cheers, Victor

[@smokyrene7093]

@@foodtripwithvictor yummie hahahha yes, indeed high in cholesterol but once in a while its worth it haizzzz we all are getting old so why not have it once in a while and enjoy ... tks Vic will definitely try it out 😋

[@foodtripwithvictor]

@@smokyrene7093 🤣🤣🤣 I know..indulge once in a while is okay lah.

[@smokyrene7093]

@@foodtripwithvictor tks 😆