One of My Favorite Ways To Cook The Mighty Pork Belly

[@mr.mitchell1310]

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.

[@thatdudecancook]

White rice and Bok choy!!

[@TheBupolo]

Wtf is that house???

[@denitipuric1130]

Looks great sonny

[@xOFFtheCUFF]

@@thatdudecancook yes can’t go wrong with bok choy.

[@kinggabriel8314]

Rice, definitely rice

[@ALee-nm6lk]

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!

[@thatdudecancook]

OOOOooo I really wanna make it with dry shitake next time that sounds fantastic!! thanks for all the info and chiming in.

[@arthurjarrett1604]

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.

[@Vindicated135]

Add hard boiled eggs too!!!!

[@yououttapocket]

@@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.

[@Cruxispal]

@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.

[@GaetanLloyd]

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! 👍🏾👍🏾👍🏾

[@thatdudecancook]

man you are smart! bok choy and rice is the perfect match for this

[@Dom-bn1ru]

This guy knows what's he talking about!

[@danielchen1178]

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.

[@thatdudecancook]

makes sense to me!

[@CaronteBeats]

So that's why sometimes food tastes too much like pork, it happened to me with pork rib stew. Thanks a lot

[@redouanizikom6993]

Thanks for watching kzbin.info/www/bejne/rGmrephpab9lmJI

[@Decimo1123]

@@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.

[@thatdudecancook]

@@Decimo1123 yeah that's more of a french purge as I've been trained for. certainly would produce more scum

[@thegodofpez]

I hit the like button quicker than my subpar internet speed even allowed me.

[@jgfunk]

Ha. Awesome! did you know that the KZbin algorithm knows how quickly you hit the button?

[@thegodofpez]

@@jgfunk I actually did not! That’s my cool new fact of the day, thanks for sharing! (:

[@michaelshadwick3487]

Not me.. I have to wait until at least half way, knowing that we should have a ♡ option! & I'm out!

[@jgfunk]

@@michaelshadwick3487 actually is better to hit the like halfway through as it "alerts" the algo that content kept you around for a while.

[@LaoGrow]

The reason people re-use the water from boiling the pork is because you're not supposed to put the pork pieces into cold water or else it shrinks the pieces a lot. Also, they normally caramelize the sugar first so using hot water makes it splash less when you add the water to the hot sugar oil. LOVE IT THO!

[@takumifujiwara2083]

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🙏🏽💯

[@Zipfei_Kloatscher]

Try it with beef or lamb instead! The sauce is KILLER and fits to all "braiseable" kinds of meat. 🤤🤤🤤

[@evanz4645]

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

[@KeyT3ch]

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.

[@bertog1895]

0:10 love the reverb on the lip being placed on the counter

[@thatdudecancook]

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!!!😆

[@andrewrchooven1996]

My brain went to LG TV when you said that haha. Took me a minute to realize it's your catch phrase

[@daedalus2253]

AIO!!

[@cinderellie8]

💖😍💖😍 your warm my heart! I luff you too!

[@chrishead9191]

You make me smile! Great video.

[@Stewie-A-Simpson]

I don’t eat pork. Can I use the same process for beef? 🥩

[@BigMuff75]

Somebody else probably said this earlier - you could have spiced up the water with some salt, star anise, ginger, fennel seeds and maybe a roasted onion to make the meat more fragrant and remove the porky-smell a bit. I'd also totally dump the water afterwards, no reason to keep it.

[@knguyen69]

So happy to see you continue putting out content. KZbin needs more of you!

[@colina1330]

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.

[@aquaphoenixx]

Thanks for the heads up! When I make a dish similar to this one I will give a toast to you.

[@richardong6766]

For blanching to remove impurities, you’ll need to start with room temp water and put your pork in then bring it to a boil. Once it’s boiling for 3-5 minutes, turn off and wash of the scum.

[@ItsManley]

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

[@Dutch9MIEP]

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;

[@samanthafigs9121]

LMFAO!!! The wolverine chef 🤣🤣

[@alipoon4854]

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.

[@thatdudecancook]

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!

[@ALee-nm6lk]

It would taste just about the same. Chinese Vietnamese would use palm sugar. I prefer the brown.

[@littleblackduck3134]

When I order spear rib tips in the Chinese restaurant is this what I get?

[@redouanizikom6993]

Thanks for watching kzbin.info/www/bejne/rGmrephpab9lmJI

[@kamiugts]

@@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!

[@Sipods]

You're absolutely right to discard the water after briefly boiling the pork belly. The point of that step being to get rid of impurities so definitely don't want to cook with it. My Chinese partner skips the cutting stage by asking the butcher to do that for them, even in supermarkets! I often make this dish and for a fat hater that's a surprise. The fat is melt in the mouth! Thanks for sharing.

[@scosee2u]

I grew up hating fat because my family didn’t try to render it. My kits won’t have that problem lol

[@willlowbridge350]

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.

[@PeaceMaker_5150]

Most entertaining cooking show on the internet... period.

[@GranthamMann]

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...

[@AodhMacRaynall-dr1sf]

Are you a great cook? I don't know this is the first videos of yours I've seen but you are definitely a good cook. I can tell because of the small and simple steps you take. I think one of the secrets of cooking is the nuances.

[@fitzgerald434]

arent you the guy Gordon Ramsay, was wondering where your CARROTS were LOL. I'm subscribing!

[@SuitedCynic]

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

[@jimbobbby]

My vietnamese mother in law makes something like this but with boiled in it and coke instead of sugar and its absolutely delicious.

[@ChetDonnelly1985]

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 😆 😂 😉 😀 😄 🤣

[@fordhouse8b]

I have seen that tip many times regarding brushing the side of the pot, and obviously we cans see that there is less stuck on the pot to was in the end, but we, as viewers can not taste if it contributes any significant amount of flavor. I would love to so a blind taste test where three identical pots ware cooked, with or without brushing, and finding out what percentage of people can pick out the ones that had been brushed down.

[@spiderben3563]

The wolverine claws at the end had me rolling laughing. Live it

[@Lamren]

I do something similar but with pork shoulder instead and in a frying pan, searing both sides quickly then slow cook while reducing the marinate sauce. Same ingredients than you used ; light soy sauce dark soy sauce brown sugar 5 chinese spices garlic shaohsing wine and the only ingredient I recommend trying on top of that would be Hoisin sauce, it really adds an extra layer to it ! I'm sure hoisin sauce would improve your recipe too as it is, it really blends well !

[@BaldursPicketFence]

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.

[@andrew1357984620]

Made this last week. Not doing a single shortcut. Took me about 5 hours cause I’m a bit slow but it was the best thing I’ve ever cooked in my life so far. Saved some and made banh mi sandwich’s out of them for 3 days

[@Cueseca]

I'm from Taiwan and this is super authentic... I don't have a Le Creuset dutch oven though, I only have a crockpot I bought on Black Friday which works just fine.

[@thatdudecancook]

Thanks! Taiwan has some of the best products!

[@redouanizikom6993]

Thanks for watching kzbin.info/www/bejne/rGmrephpab9lmJI

[@ScottGrow117]

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!

[@wnicolen5964]

the way you said I love you at the end has me smiling for minutes

[@theBoringL]

Just started following your channel. I'm no Chinese cooking expert but am Chinese and can cook. Also watched mom cook for 20 years back home. Lol typically we blanch the meat from cold water wait till it boils, then a few more minutes and when impurities comes out surface of the water, they need to be constantly removed. Since it will be braised for a while anyways, it doesn't matter if you blanch them for longer than a few minutes, no worries about tough meat here. I don't think your slabs of pork had skins. But if they do, you need to torch the skin and then use a metal cleaning ball(forgot what they are called. ) to scrape off the burned marks (black) and rinse under water. That's to kill the follicles and removing any leftover hairs to avoid bad tastes. In terms of that water after boiling ... absolutely, unequivocally, no other use.... 🤣🤣🤮 Hope you see this and hope this helps. Really like your videos and laughed when I saw you had 2 fridges lol

[@IloveElon2]

For some reason, I stopped getting informed when you had a new video. Boy I missed you. Nice recipe.

[@mikestuart1983]

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. 😘🤣

[@aaroncrockett4277]

I grew up with traditional Chinese cooking and you did it very well!

[@terrismith9095]

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!

[@OnkelAdiSuperstar]

It is meant to be eaten for days (up to a week with enough fat when stored). So 4 hours isn't outragous.

[@vickikunetka1111]

How spicy is the dish? I probably need to reduce the heat for hubby’s tummy, but want to keep the flavor.

[@terrismith9095]

@@vickikunetka1111 I don't recall it being too spicy. And the leftovers went to waste.

[@RayTrent01]

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!!

[@gk6993]

Thanks for the brush/ hot water trick. Often wondered how to get that back into my sauce.

[@timothymkhwane6271]

The wolverine part killed me 👌🏾😂🤣

[@michaelweber364]

Saw this video the other night… making it right now and have been watching this video like 15 times to get it done correctly!

[@BlowinFree]

How did it go?

[@michaelweber364]

@@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

[@patriciaflaherty]

I forgot to leave the pork belly in the braising liquid until it had cooled, and this was still the best pork belly I've ever had.

[@Merknilash]

Chinese/Taiwanese - and eastern asians in general - know how to do pork so well

[@hbsaidhello5424]

The traditional Chinese recipe would be , depending on the region there would be some subtle differences. star anise, rock sugar, galangal, dark soy sauce. Dont really need light soy sauce Shiitake/dry mushroom, dehydrate. keep the liquid for braising Chestnuts (this is totally up to preference. I just like them) Pork belly goes in with liquid, cover 3/4, braise Eaten with rice, or slice it and put it into a bao/bun with coriander or lettuce. Additional ingredients according to your liking like quail eggs

[@LaoGrow]

Yo the metamask comment made my fucking day, you are so fucking awesome 👌 But also, how come no sear on the pork belly first?

[@ExtremistAaron]

This is the perfect meal to go with rice

[@tcby2332]

The wolverine ending!! Best ending so far

[@tall8743]

I love this guy so much , you make me happy .

[@ceelee4687]

😂 going all Wolverine on his fridge over some pork belly 🤭🤣

[@karast4746]

About the soy sauce: light for dipping, Stir fry, and many other things. dark for red braised type only, and dark soy sauce would never be used alone, a suggested ratio would be light : dark=3:1. However, I would recommend just buying "red braised soy sauce"(红烧酱油)for red braise dish

[@atumcor54]

instead of using corn starch you can also use ice sugar sometimes, it works much better and tastes much better as well. But of course I'm from southern China so I prefer more sweet.

[@tyrellwhite4621]

Came for the pork belly.......stayed for the wolverine reference lol.

[@marcuscicero9587]

looks tasty. buy into the preliminary boil of the belly for cleaning and ease of cutting

[@alexandercaro5227]

Oh yeah, finished homework and came to a new video

[@PB-jk8bl]

Just made this tonight. It's RIDICULOUSLY DELICIOUS!!!! INSANE FLAVOR!!!

[@GauthierLamothe]

blanching your meat keeps it moist. French chef Thierry Marx uses that a lot

[@justinrvarga7236]

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.

[@liamwhakaue8365]

Im defintley cooking this man for a girl i just met great channel for some one like me🖒

[@albatross7783]

This is right up there with your mushrooms on toast recipe. I love pork belly, I'm definitely making this.

[@alvinwong8651]

My grandma makes this dish with sea cucumber water chestnut shiitake mushroom. The sea cucumber is heavenly disintegrates in my mouth like butter

[@yesigan]

“ il keep going” 😂😂😂😂👌🏾

[@Dirty_Bird]

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.

[@athomewithzeke5048]

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?

[@thatdudecancook]

so so many great cooking channels out there its really more about how you deliver it these days if you know what I mean

[@jmdomingo2114]

Subtract the star anis and cinamon add vinegar and you got ADOBO from the Philippines!

[@prshr6145]

Sonny’s the best on KZbin!!

[@Dom-bn1ru]

Try adding some hard boil eggs and braised it in with the meat. The hard boil eggs goes really well with the sauce and white rice

[@peterbeater6551]

Perfect. The only recipe that rosemary salt and Sgt. Gilbert don't appear? When you know you know

[@redouanizikom6993]

Thanks for watching kzbin.info/www/bejne/rGmrephpab9lmJI

[@KevinBullard]

Save that first batch of purge water for a relaxing footbath and then a watery snack for your Pekingese

[@kickwriteteach2313]

I'm really liking this new video format. chill, informative, and you still abuse the fridge

[@genghissu1185]

Lol you are good and yes it's all about the gelatin in this dish the method that you are using is so much like the the authentic home style of braised belly pork/pigs feet/pigs leg and pigs head ! the pigs head is usually cooked with peanuts or even cashews, I don't like my food looking at me when I am eating it so heads are a no no for me! 😂 in addition you could add bean curd stick too, origins from the Yau/Yao ethnic group, as for the purging in hot water what ever works for different people! I myself have changed from just soaking in plain cold water to either using a whole sliced lemon or lime and sometimes both added to the water when soaking, I also add some tangerine/clementine/mandarin peel when cooking and ensure that it does not go to the bottom of the pan when braising as it can burn, if you can wait and probably like me you cant! you can let it cool and put in the fridge as it is easier to scrape off the layer of fat and leave the Gelatin on the top for best results, this was one of my very favourite meals that my dad would cook and it is cool to see that other people enjoy the same meal.👍👍👍👍👍almost forgot! my old man would normally give the pork a a quick stir fry in the pot with garlic before adding the rest of the ingredients but the result is more or less the same!

[@jordanmanhxaythavong6913]

Dom Kem is a dish that shares simularities from Southeast Asia. Ginger is an aromatic we often use in this dish.

[@louisastuto2878]

I am actually frightened at how good that looks.

[@tamaliaalisjahbana9354]

Awwww... you told us you love us so tenderly this time. Well, Dudewho can cook - you know we love you too....

[@bassketchum]

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.

[@SwiftsReborn]

for a second then I fully thought you'd just left that dent in your fridge 🤣

[@nikkirichards4952]

7 of 30! Your on a roll... this looks good n simple, minus those szechuan chilis n peppercorn, I could use regular tho. I dont like anything hot at all. Some really good tips as well, do the brusg down the sides trick when cooking candy & carmel sauces to.

[@thatdudecancook]

yeah just take away the chili and it would still be great!

[@redouanizikom6993]

Thanks for watching kzbin.info/www/bejne/rGmrephpab9lmJI

[@lilaznballaz1022]

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

[@ReliaYT]

The pork belly's so good, even the trash bin is impressed

[@peterfrancisnuevo6393]

In the Philippines adding brown sugar to this will result to Filipino dish called humba which is best served with rice

[@brunorhazbe]

My personal tip from doing this recipe. Watch out if your pork belly is extra fatty. I love how soft and flavorful it got, but you can't see how much fat you got in the sauce until it settles. The reduced sauce I had in the fridge was still 2/3 fat (and that's after the skimming I did while cooking 😂) The reduction was deceiving in volume since the fat doesn't evaporate while the water does. I kept the pork in while reducing the sauce because I didn't want to wait to cool it down so it may have drawn more fat out as well.

[@TheHilarious91]

Bro you might want to use cold water when u start boiling the pork belly because if you put in hot water, the impurities/blood would just harden up in the meat instead of 'excreted out'. A typical way to do is to put in cold water, touch of rice wine and ginger, then start the heat and bring the meat to boil

[@javernig]

Good to see you with a chef jacket on mate

[@Genos2600]

The Wolverine of YT cooking videos! I love it

[@dreichert1438]

That looks awesome. Wolverine claw was a great touch

[@liammeadows9782]

HE DID THE WOLVERINE CLAWS AGAIN! WOOOOO!

[@muchopomposo.6394]

Love this guy (metaphorically speaking, of course) his recipes are always fun.

[@sdaiwepm]

I'd love to get the Instant Pot adaptation of this recipe.

[@rocco.mbb.zoccoli]

I was genuinely worried for the fridge! Chopstick Wolverine!

[@pozexisthor]

I cannot emphasize how much I love you and and your channel! dude you rock!

[@starlace6570]

Do more! DO MORE!!! 🤤🤤🤤

[@theodorekr9701]

I love this. It's called 红烧肉 (hong shao rou). Only thing I'd say is this is typically made using skin-on pork belly.

[@ericjones3449]

The hot water anc brush trick is 2000 iq

[@darkhero4942]

I've tried westerners cooking asian and chinese dishes, the taste was funny. 😂😂😂😂😂😂. They would say Oooh... That was fantasic 🤣🤣🤣🤣🤣

[@hugegg1425]

Man you won't believe how long I was looking for this exact recipe!! Thank u so much !

[@ufumbduck]

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!!! 🙌

[@jokoenders]

I cooked your recepy many times now and I like it. I'm from Holland so forgive me for my englisch.