Dude is so knowledgeable, all killer and no filler, great videos.
@f1shk1LL3R27 күн бұрын
that looked great, well done video as well
@estellaseah8115Ай бұрын
Love your explanation and style👍🏻
@goddsontourАй бұрын
Great recipe and presentation, superb
@eldendynastАй бұрын
Wow happy to have this channel recommended, the recipe looks and sounds so tasty, can't wait to give it a go!
@joshjeffery324Ай бұрын
People are going to look back in a few years and wish they were here at 725 views. Great video chef!
@MoonLightOnWater1Ай бұрын
Love your delivery…..cant wait to try this recipe.
@MTBPAАй бұрын
Excellent presentation and clear instructions!!! 👏👏👏
@polyglot6542Ай бұрын
What a great video! Upload more of them
@jackiejanetmАй бұрын
I just stumbled upon you; I'm so glad I did! Great video!
@longfadeАй бұрын
Great stuff. Subscribed. 👍👍👍
@peterlmallard8963Ай бұрын
Very good, you have a new follower.
@TennesseeBlinkАй бұрын
This popped up in my recommended videos on an ASMR video and I am so glad I clicked on it. Amazing recipe. You’ve got a new follower in me.
@GuantonaBroChayBoyАй бұрын
Some great info in this video, and good recipe!
@JeremyMacDonald1973Ай бұрын
Looks just brilliant.
@ToaraBoara-rs3xwАй бұрын
Such a great Video. Thank you.
@CaribbeanLife101Ай бұрын
That looks absolutely delicious 😋 Thanks for the video.
@immersivegamer7640Ай бұрын
Hi my man, you have a very nice presence, your kitchen looks very nice and the recipe is banging! Will definitely try it sometime. Thanks and wishing you all the best!
@londonfan1019Ай бұрын
LOVE LOVE LOVE this recipe❤
@KenshinhugoАй бұрын
I got so hungry... What a great recipe. Will definitely cook it myself
@Anon-f6jАй бұрын
Looks like I have a new weekend dish to make.
@josephblake8418Ай бұрын
Beautiful recipe.
@brianjennings7644Ай бұрын
I'm old, and I learned much..thank you.
@chinaspywareАй бұрын
YT algorithm working wonders. Will try this recipe soon; also, an aside, you're a braver fellow than I to cook this whilst wearing a white shirt.
@mightymarf265Ай бұрын
Wow! This is the best level/extent of information I've ever come across in a cooking video. Such clarity and detail. I subscribed immediately. PS: the recipe kicked butt too!
@muddysky1464Ай бұрын
Very logical and precise explanations. Great work, chef 🎉
@tinacherry2295Ай бұрын
Wow I learned so much about pork, pork I've been cooking for years. 😮 such helpfully bits of info - thank you. Completely worth to subscribe 👍🏼
@anonymousarthur08Ай бұрын
Nice of youtube to bring me here, looks absolutely tasty 👌. But have to say, one must be an absolute mad lad for cooking this with a white shirt 😂
@chronic6428Ай бұрын
Very nice video, it's nice to see someone on youtube that: 1: know what he's talking about 2: is able to explain it well to his audience. I would say the temperature might be a bit high for proper braising, but since you cook it without a lid, it might be necessary. If using a tougher cut, i would suggest using a pot with a lid, and try a slightly lower temps (120-130°c), it will take longer to cook tho. Braising is a fascinating technique, and quite hard to really master, but it's so satisfying in the end.
@chronic6428Ай бұрын
adendum for anyone who might wonder: the process of collagen transformation to gelatin occurs between 60°c (140°f) and 90° (200°f), so it's quite easy to overshoot it.
@w2kitchenАй бұрын
Thank you so much for the kind words and wonderful insights. Please keep them coming! (The insights...kind words optional.😂)
@chronic6428Ай бұрын
@@w2kitchen i've discovered your channel yesterday, and i've since watched a handful of video and i just want to say i really like what you are doing, from the cooking to the way you edit your video, so thank you for your work.
@thegoodgeneralАй бұрын
What an impression you make. I will be making this. And I’m subscribing to learn more.
@olgamarsh169Ай бұрын
This guy is just brilliant in every way ❤❤❤
@EricBartoloАй бұрын
looks insane, I'm sure it tastes even better!
@zennisteАй бұрын
Very well explained. Thank you
@araarashinigamiАй бұрын
Very good explanation. You understand the fundamentals, better than 90% of YT recipe channels. Haven't ever heard of the Taiwanese dish, but this braise is practically teriyaki -- the Chinese wine replaces sake. When I make pork butt, I always pre blanch to get rid of most of the stench -- the recipe still holds these Chinese cooking roots with the ginger. I dump the oil after the pan seer as the oil is what carries the pork smell. Butt will still release tons of fat during the braise. Flavor wise I imagine this is halfway between Japanese teriyaki and a traditional Chinese five spice glaze.
@blindsoldierАй бұрын
Just today discovered your channel. And I’m really shocked that you don’t have more subscribers 😢
@kstephens10008Ай бұрын
same, his dishes are exquisite
@l.l.2463Ай бұрын
It's not fair. I made myself a lovely dinner to eat as I watched this. I STILL was salivating over what you were doing more than I was enjoying my meal. LOL - lesson learned. From now on I eat first so I can enjoy both. :)
@w2kitchenАй бұрын
Hahaha thank you for the kind words as always.
@gudrungarzon708318 күн бұрын
Amazing
@joefarang3 күн бұрын
fantastic video - this one is getting a trial run very soon. i have to ask - what accent is that you have? it sounds like it's got some scottish in there.
@jsho1223 күн бұрын
Great recipe I will definitely try. I think you should add yourself eating it at the end. Seems standard in this genre of video and the viewer likes to see you enjoying it.
@AndyBHomeАй бұрын
For people who are not in the USA, our pork shoulders are almost always sold without any skin. In the US the only pork cuts typically sold with the skin on are pork belly and shank. Pretty much everything else has the skin removed. You can get cuts with the skin on, but it's not offered in most stores.
@l.l.2463Ай бұрын
Thank you for explaining this. I've seen it on picnic roasts, but those are HUGE.
@Nick-from-norfolkАй бұрын
Looks fantastic, will try it. I guess it’s a dinner as it takes 4-5 hours prep?
@agoodlif3Ай бұрын
i will do it this Christmas
@CM-nt5soАй бұрын
Great video chef. Do you take suggestions? Would love to see a video on Cong You Ban Mian/Spring Onion oil noodles!
@w2kitchenАй бұрын
Thank you! Can't promise when, but will definitely do one. The Shanghai version?
@CM-nt5soАй бұрын
@@w2kitchen Yes please!
@tengotnco5942Ай бұрын
Love it❤
@ericwang546217 күн бұрын
ANOTHER YUMMERS FROM THE GOAT
@SandraSanchez-hc6qsАй бұрын
The algorithm: I know what you want. Me: Say less. *runs to H Mart for pork shoulder immediately*
@l.l.2463Ай бұрын
Where would we Americans be without H Mart? :)
@ChefChrisDayАй бұрын
Great video
@chubby_deity3143Ай бұрын
I always liked pork more than chicken so this is def on the list of recipe to try, but is there substitutes for the cooking alcohols?
@w2kitchenАй бұрын
For non-alcoholic options, I would replace the Shaoxing wine with white grape juice mixed with a splash of rice vinegar, and the mirin with just sugar melted in hot water.
@GwynLondoАй бұрын
This is the second video i've watched and i'm still waiting for him to yell "POWAH!" at the top of his lungs... jokes aside, great videos, love the energy, the editing and the format you chose to go with, i only regret not "stumbling upon" this channel earlier...
@steventran4835Ай бұрын
I trust everything this man says idk why
@Tony-hx7bmАй бұрын
Totally .. was thinking the same thing
@sebaschan-uwuАй бұрын
I think it's interesting that he's speaking with is a british english accent yet still clearly has a japanese japanglish accent
@kenken6550Ай бұрын
That's the TINIEST pork shoulder I've ever seen
@OpheliaNLАй бұрын
I've been trying out different porkbelly recipes recently and never thought to try anything with pork shoulder. I'm definitely going to try this if I can find a butcher that can deliver me the cut. Definitely can't get this thick of a cut at a Dutch supermarket.
@w2kitchenАй бұрын
This recipe also works well with pork belly, but please make sure you don't sear the skin side in the beginning.
@OpheliaNLАй бұрын
@@w2kitchen If I can't find the cut then I shall give that a whirl. Thanks for the tip!
@XgniteАй бұрын
Love the explanations on each ingredient and your cooking methods like pot size! My only suggestion is that it sounds like you're shouting (unsure if intentional or not) so would be nice if you could level your voice 🙂
@michaelogden5958Ай бұрын
Random: I believe this is the first video I've seen where the chef's stove actually gets all messy during a browning process. I've been (home) cooking for decades and have yet to properly brown any cut of meat without making a mess. Pertinent: Is "Shaoxing Cooking Wine" the same as "Shaoxing Wine"? I am going to to find some either way and give this a shot. Looks delicious!
@w2kitchenАй бұрын
Shaoxing cooking wine is typically a salted version meant for culinary use, while Shaoxing wine (without “cooking” in the name) can be either for drinking or cooking. If you’re looking for the best flavour in a dish, the unsalted Shaoxing wine would generally be preferable. Haha thank you for noticing the messy browning. We try to keep our videos as 'real' and as 'realtime' as possible.
@wh92523Ай бұрын
Any ideas whar i could use instead of mirin?
@w2kitchenАй бұрын
If alcohol is not an issue, any dessert wine wine would do for this recipe, otherwise water and sugar.
@SuntaX10Ай бұрын
Can I do this with chicken and fish?
@w2kitchenАй бұрын
For me, the recipe solves for the balance between breaking down collagen and connective tissue of a tough cut, while gaining gentle browning and Maillard reaction with the aid of the soy sauce and mirin in the oven cooking stage. With chicken, I would use chicken thighs only, increase the oven temperature to 180°C and cook it for 45 minutes to an hour, as the collagen and connective tissue do not need as long to breakdown. Duck legs would be much better suited for this recipe. While the flavour profile would still work for fish, I don't think the cooking method is needed/suitable. I would use monkfish or catfish, sear it on all sides, add the cooking liquid and just braise it on the stove for about half an hour with the lid on.
@wendyshoowaiching4161Ай бұрын
WOW! Isn't these look similar to Dong Bo Rou
@w2kitchenАй бұрын
Very much! The recipes differ mainly in terms of the source of caramelisation and Maillard reaction. Traditional Dong Bo Rou is blanched, then simmered. The source of 'colour' comes from the melting and caramelising of sugar, which is then added to the braising liquid. It yields a cleaner, more elegant and sweeter dish than mine. This recipe tries to get the caramelisation and Maillard reaction from first searing, then oven browning the pork itself, with the help from the sugar content of the mirin and the soy sauce. It's meatier and less sweet. It also lacks the 900 years of history. 😂
@stultus1789Ай бұрын
Bruh is Bruce Lee of cooking.
@godsama959Ай бұрын
Nice commentary.
@marilynlegaspi4412Ай бұрын
This is dish is similar to Japanese dish, KAKUNI. Just switch the Shaoxing wine to sake. It’s the same but still the best pork dish out there. I usually make this with pork belly and serve this with bao buns with pickled carrot and diakon. Enjoy 🙏
@bongmea03Ай бұрын
❤👍👍👍
@AmericanSCPOАй бұрын
Instead of water, how would adding broth do. Chicken or a couple of stores here have pork broth.
@w2kitchenАй бұрын
I personally think with this cooking method (oven uncovered), the dish comes out rich enough, to the point I wouldn't want it richer. What the broth would mostly do is add more gelatine, which would help the browning even more and thicken the sauce further, which is great. I would just watch the oven more closely and lower the heat in case it starts to burn.
@AmericanSCPOАй бұрын
@@w2kitchen Thank you for the detailed reply. I really appreciate it.
@JamesHill-lj2dy28 күн бұрын
Excellent! Please provide written instructions.
@w2kitchen28 күн бұрын
Thanks. I've add it to the description.
@wensex2008Ай бұрын
Fantastic prestation. science is awesome. I gained a kilo just viewing the process. :)
@josemanuel7249Ай бұрын
His language definitely sounds like spoken AI generated text. The technicality of the terminology is impressive. More visual showing (for example, the salting step) of his explanations would improve the delivery.
@itsmederek1Ай бұрын
Bro the glassware on this channel is so fucking sexy, first the Gabriel standard glasses and now those Glencairns!
@w2kitchenАй бұрын
Haha 312 videos ago, when I decided to use my actual glassware at home for these videos, knowing I would end up breaking a few, I said to myself "one day, someone will spot them and appreciate them". You made my day. 😂
@IshmaelDoeАй бұрын
Just a suggestion, I think it would be better if you put on a apron, it look more appropriate that way... but then you never know what is best for youtube, so take this with a pinch of salt. Also nice recipe and the thumbnail is what attract me to click it.
@bambilocsin8941Ай бұрын
Where do I find the recipe, please?
@w2kitchen28 күн бұрын
I've added it to the description. Hope that helps!
@robertwoodland9000Ай бұрын
Very interesting recipe I will definitely try. A little too much talking however needs better editing.
@TLB-wo7ldАй бұрын
Nice voice 😂
@bhmcrumbs134824 күн бұрын
You talk like Gordon Ramsay
@monicaluu6522Ай бұрын
what a talker just yapping & yapping….
@masahirogo3330Ай бұрын
Or just air fryer
@TheShadowMan.Ай бұрын
so basically Teriyaki
@donaldchin7205Ай бұрын
3 ingredients is kinda bs...What about garlic ginger salt pepper n sugar basil...
@hellacooookАй бұрын
It’s easier to peel ginger with a spoon
@josemanuel7249Ай бұрын
Also it's easier for you to shut up
@hellacooookАй бұрын
@@josemanuel7249 try the ginger spoon
@billwendt9571Ай бұрын
No, No, NO, NO! You cooked this WAY TOO HOT! Although it takes twice as long, if you drop the temp to about 195 F, you will not boil the meat and ruin it's natural texture while still melting its collagen making a very succulent pork shoulder. Yes, that means a 4 - 6 hour cook in the oven at 195 (Lid on, but slightly ajar to avoid boiling). So next time you make this recipe, do everything the same, BUT cook low and slow - you'll be amazed and never go back to your boiling method.
@w2kitchenАй бұрын
It depend on one's preference for texture. Besides sashimi, I do not subscribe to the concept of a meat's "natural" texture and I do not believe I possess the wisdom to prescribe a 'correct' texture to others. For pork shoulder, I personally want the skin, fat and the meat to still have a (melt in the mouth) bite. I want to be able to cut it with a knife. For lamb shoulder, I am completely with you. I want to be able to shred it with a folk to the point that I could no longer differentiate the fat from the flesh.
@monicaluu6522Ай бұрын
if a woman how much time he would take ….?! to x plain
@w2kitchenАй бұрын
Exactly the same.
@DevoncsАй бұрын
Necessary but not sufficient... smh
@bernardmcintyre4569Ай бұрын
Sorry, far too much talking, you are not speaking to novices, we viewers do know how to cook to a lesser or greater degree. It seemed you were just working to get your U-Tube time in.
@ax8038Ай бұрын
you talk too much
@x-75hurricane65Ай бұрын
And yet here you are....
@spinmarion1Ай бұрын
You talk too much, and people don't like that it's boring SORRY
@x-75hurricane65Ай бұрын
Here's a thought spinner....if you have to choose between being kind and being right, chose being kind and you will ALWAYS be right.