The most simple way to enjoy Lap Yok is to steam it then slice it into thin slices. Serve as a side dish. You can use Lap Yok to make a lot of traditional Chinese recipes, such as Clay Pot Rice - kzbin.info/www/bejne/qIDMf5-kmJt2sJI Taro Root Cake - kzbin.info/www/bejne/l5mUppuolpetnMU Cantonese Turnip Cake - kzbin.info/www/bejne/e5OUhH6BbNSZrbc XO Sauce - kzbin.info/www/bejne/h3TTl2eghNaehKs Cantonese Fried Rice - kzbin.info/www/bejne/aoSyhnStfsapfpI
@eheavensone2 жыл бұрын
You should add instructions on how to hold Chop Sticks. Keep up the great work Mandy, Peace
@BigMamaDaveX2 жыл бұрын
🔎 In my experience, people who reject alcohol for religious reasons, generally reject pork for the same reasons. 😉✌
@daamsy2 жыл бұрын
Thank you..can you show us how to make the Chinese sausage??
@MaZEEZaM2 жыл бұрын
Really great video and recipe as always but especially for these cured products that we can't easily or cheaply access in Australia. Your chopsticks look really nice too, given ceramic is generally very smooth and slippery, are yours textured at the picking up end to help grip the food? For those of us who find chopsticks difficult at the best of times, textured chopsticks would really help.
@MaZEEZaM2 жыл бұрын
@@BigMamaDaveX There are many Christian people who don't use alcohol for religious reasons but love pork though many are also vegetarian.
@liceous2 жыл бұрын
I love that she sponsors her own videos. Power move
@lailinglee90092 жыл бұрын
I used your recipe made lap yok with 10 lbs no skin pork belly. They turned out amazing tasty! My hubby said better than store bought. Thank you very much for your sharing and I will definitely try out more of your delicious menu!,😋😋😋👍👍👍
@faithbarcelo47952 жыл бұрын
Thank you so much this is amazing, I love all your recipes but especially the fermented/cured/aged ones!
@benzuckerman Жыл бұрын
I love your recipes and I love watching you make them. I think that your husband is the luckiest man in the world.
@stanleysheppard84642 жыл бұрын
Great tips for doing this at home in US. Thanks for sharing, will definitely try this recipe!
@lailinglee90092 жыл бұрын
Thank you Mandy for your Lap yok recipe! 🥰I made that today and It was very tasty! Hubby and I both enjoyed it much. Thanks for your sharing!
@earlystrings12 жыл бұрын
Now that we have lap yok, you could do an update for clay pot rice!
@dougchinn28202 жыл бұрын
Fantastic recipe. Since it's winter and raining here, I'm going to wait till warmer weather to try the "hanging" method to dry the meat. My mom used to do this with Lop Oop, or preserve duck. You're right, the taste is amazing. Thank you for sharing your recipe.
@composthis2 жыл бұрын
I was just wondering about doing this with duck, since I raise my own birds. Any tips? Would you use duck breast with the skin on?
@dougchinn28202 жыл бұрын
Haven't tried it yet, but it should work. Google "Cantonese cured duck", to see a similar recipe for duck. Ingredients very similar, but the prep may differ a little. Be sure to cover the duck with a mesh screen to keep flies and other insects out while curing. Good eating.
@composthis2 жыл бұрын
@@dougchinn2820 thanks so much for the info!
@spicyspice3522 жыл бұрын
Howdy, love your stuff. Lap yuk is in just about every Chinese grocery here in Australia but I cant wait to make my own.
@MrRandyj722 жыл бұрын
You don't have time to make this you need to go save your fellow countrymen from the crap fake lock down
@freeman100002 жыл бұрын
@@MrRandyj72 Mate, our country is doing just fine. Life is great in Australia so there is no need for you to worry about us🇦🇺👍
@spicyspice3522 жыл бұрын
@@MrRandyj72 plz google how to make a tinfoil hat and get vaccinated thanks
@sixstringedthing2 жыл бұрын
You can even get lap chong from the Asian section of Woolies or Coles these days, but it's quite expensive by weight and I don't know how good the quality is. Keen to try Mandy's recipe for that too! (and *of course* his name is Randy... these people are like caricatures of themselves at this point 😆)
@davidosborne31872 жыл бұрын
Hi Andy, I have been one of your subscribers for almost a year and love what you do. I also appreciate your hard work in preparing your episodes. Just watched the one that showed five different fillings for Chinese dumplings, what dedication you have!! Regarding this episode it would be great to see a follow up episode where you mention all kinds of recipes where this cured bacon could be used. I am sure you have featured many recipes in the past where this is used so in the follow up episode you could get your subscribers to revisit your previous recipes featuring your cured bacon. Anyway keep up the great work!!!! David🇨🇦
@davidosborne31872 жыл бұрын
Sorry ‘MANDY’ David 🇨🇦
@mixtape40412 жыл бұрын
My goodness, the time and effort you put into your videos is astonishing! Thank you!
@jafo3814 Жыл бұрын
I made a batch of lap yuk about 6 weeks ago with pork butt. After 10 days of fermentation, I took a piece of lap and cooked it for consumption because I couldn't wait any longer. The lap yuk was good but it lack a "certain" something. To make a long story short, let your lap yuk go through the fermentation of at least 4 weeks as Mandy had prescribed, I have notice that the texture , the color as well as the fragrance when cooked is much more superior than the 10 day lap yuk I had cooked previously. Mandy, thanks for your recipe. The lap yuk was most delicious, and I planned to make a big batch for gifts over the holiday!!!
@iamafractal Жыл бұрын
It makes a great deal of sense to use a curing chamber, where temperature and humidity can be controlled accurately. Luckily I have curing chambers so I’ll give this one a try! I do think I’ll add garlic and ginger though. I hope that’s traditional.
@sheilaforde8362 жыл бұрын
Thank you. This is wonderful. I’m going to try it.
@thecookingshorts2 жыл бұрын
Lap Yok is the best ! love it
@semco720572 жыл бұрын
That sounds like a great recipe and the meat will be ready for the different dishes which calls for cured pork bacon. I have a package of bacon and could try making some of that and use it in a dish and see how it turns out. Thanks for sharing this recipe with us all and God Bless and Merry Christmas to you and your family.
@timothyelie70052 жыл бұрын
This looks delicious thank you for sharing the recipe. I hope you are well.
@cookingsimplydelicious2 жыл бұрын
This cured pork belly looks so good and tasty! thank you for sharing.
@jonathanbrooks21202 жыл бұрын
The recipe sounds delicious - and super easy as well! I wonder if adding a bit of liquid smoke would give it that "hung in the rafters over a wood stove" flavor.
@SoupedUpRecipes2 жыл бұрын
yes, liquid smoke will definite work.
@theaskforpete2 жыл бұрын
Awesome video! Can't wait to make it!
@denxelsosa46322 жыл бұрын
Thank you so much mandy You granted our wish!!!That is so much effort to do that but you still did that for us a good inspiration mandy That looks like bacon but it looks like in a healthier version Yummy❤️❤️❤️❤️😋😋😋
@downriverjimdillac43922 жыл бұрын
You are making my mouth water. Looks like a great way of curing bacon.
@cookingsimplydelicious2 жыл бұрын
This is so very delicious recipe you made, this has made me hungry, thank you for sharing your recipe.
@UncleBillsKitchen2 жыл бұрын
Awesome recipe Mandy. I love La Roe. In Taiwan, you can always see people hanging it and Ma Gan Chai to dry and cure. So delicious. 4 weeks of fermentation in the fridge, wow! You are really a master of your craft. Thank you for the inspiration. Happy Cooking, UB
@lisawong6573 Жыл бұрын
Thank you, Mandy, for sharing this detailed information on how to make lap yok. ❤
@lr125510 ай бұрын
Thanks for the thorough explanation of the process ❤❤👍👍👍👍
@shadodragonette2 жыл бұрын
I don't know if I will ever make this, it is a long term process. It sounds wonderful, I'm just afraid I would forget about it. I have used some of your recipes, but none that take this long. I tend to forget things.
@danecaveman2 жыл бұрын
I love this, never seen this method before.. Thanks for sharing!
@barber06112 жыл бұрын
thanks Mandy!....fascinating recipe
@francruz5824 Жыл бұрын
You are a very articulated lady👏👏👏👍
@MaZEEZaM4 ай бұрын
Very interesting recipe, thank you
@mariod92902 жыл бұрын
I love all your recipes ...Thank you so much
@crowncreativemarketing5252 жыл бұрын
What a sweetie.....and very talented!
@GeorgeDaniels-me7ru Жыл бұрын
Thank you for the video. I love cured meats.
@Greenmachine3052 жыл бұрын
Thankyou for the tip about ceramic chopsticks!
@Shuggies2 жыл бұрын
LOVE LOVE LOVE Your Chopsticks girl.. just Beautiful !)) And your recipies too 😋👌
@tomm28122 жыл бұрын
Very nice Mandi. Recipe processing as well. I have saved it for later. For these Holidays and the Future...All the Best
@hu-thiuchan2595 Жыл бұрын
I do like your recypie. You speak clearly
@e00oOo00e2 жыл бұрын
Your talents are many, amazing thank you.
@frydik4610 Жыл бұрын
halo, saya sangat suka dengan video anda mengenai resep ini, ada beberapa pertanyaan yang mungkin jika berkenan bisa anda bantu untuk jelaskan. 1. setelah di dehidrasi bisakah kita hanya menggantungnya begitu saja untuk tetap menjaga agar tetap awet jika tidak ada ruangan pengasapan? atau cara terbaik di lapisi kertas lalu simpan di freezer untuk tahan tahunan? 2. saya pernah buat dengan metode jemur dan hasilnya sudah kering terdehidrasi, tapi bagian kulitnya jadi kering dan keras serta alot sehingga sulit dimakan, apakah daging harus di rebus lama agar tekstur kembali kenyal dan lembut sebelum diolah? terima kasih :) 2.
@ewaldschenker80842 жыл бұрын
V.good and delicious and fast thumbs up beautiful presentation as always. 💙💚💛🧡💜👌👌👌👍👍👍👍
@davidharmon22119 ай бұрын
Hi! Thank you for sharing the recipe! You are very talented in cooking! Is this the cured ham that you use it to make the XO sauce? I thought it was a Hu Nan style cured ham thar you used but I couldn’t find that recipe.
@brucetidwell77152 жыл бұрын
This sounds really interesting. I think my first step will be go to the ethnic market down the street to see if I can buy some to try it.
@rafaelsmith54112 жыл бұрын
Super amazing 🤩🤩
@doggedout2 жыл бұрын
I have cured and smoked many pork bellies on my smoker (after curing in my fridge_. It is far superior to any bacon you can buy.) Unfortunately, the pork industry had figured that out and it is almost impossible to buy pork belly where I live. Also, not using pink salt makes it much better. Let it cure in the fridge for a week. Turning it every two days before smoking. I use a large rectangular backing pyrex covered. Best bacon ever.
@angiemaatje5822 жыл бұрын
I've been watching this video and your sausage video for 100th time orso and i am planning to start some curing my self next week. I have a bottle orange liquer with 40% alcohol content i think i will use sinds the small dutch country Village i live in does not have a asian store i think it will make for a good substetute. Love your video's by the way
@thanhthaonguyen69712 жыл бұрын
As always, very detailed explanations. I will try this. Can you also do cure chicken too please?. Thanks Wendy.
@joyceho79902 жыл бұрын
Im gonna make this tomorrow. What a great idea.
@marinadsousa13292 жыл бұрын
Thanku for sharing the recipe
@ujhhuj7695 Жыл бұрын
I think Germany has good weather
@craigdoughty Жыл бұрын
Hiii, first time making and just a very quick question if I may ask. My batch has a lot of fat seeming to form now it's fermenting in the fridge. Is this ok? Yours looks fantastic and can't wait to try it. Thanks for all the reciepes I really enjoy them
@immanuelsuleiman75502 жыл бұрын
I feel like you already uploaded this video
@SoupedUpRecipes2 жыл бұрын
yes, I did but there was an error so I reupload it. But thanks for watching again =)
@immanuelsuleiman75502 жыл бұрын
@@SoupedUpRecipes I love your channel. Thank you for all of your efforts
@samchapple63632 жыл бұрын
This is wonderful 😊
@ghlscitel67142 жыл бұрын
I will make it this winter.
@MrJasonwoodrow2 жыл бұрын
If you want to avoid using higher heat, it sounds like the meat could be hung indoors (maybe garage) with a fan blowing on it for 4 weeks. Maybe inside some screen material to keep out bugs. I've seen other channels do this for biltong, a South African dried beef.
@SoupedUpRecipes2 жыл бұрын
yes, you can do that LOL! That is the dehydrating method.
@tessieheadley3924 Жыл бұрын
Thank you for sharing ❤love watching and am very curious how to cook it and make into sandwich. Can you show us how to cook it ? Thank you very much !
@hu-thiuchan2595 Жыл бұрын
Thank you so much
@ohno-fy2ul2 жыл бұрын
Can you replace pork with beef or other meats? By the way I love this chopstick designs
@eleeveeayees34252 жыл бұрын
Awesome! I will use Lap Yok and Lap Cheong as a topping for ny pizza.
@debbiealtman45722 жыл бұрын
Great video.
@neffamily2 жыл бұрын
Very good sharing
@yellowpancake28552 жыл бұрын
Hi! I was wondering if I can use pre-salted pork bellies?
@garylifosjoe2 жыл бұрын
Thanks
@LIZZIE-lizzie2 жыл бұрын
During the pandemic our fabulous Asain market, in town, folded and closed😭 They had EVery thing, even a fresh seafood market in the back of the market. Now we have to travel to an Asain market.
@xavierxavier166 Жыл бұрын
Awesome chanel
@jhundevill2 жыл бұрын
Just bought your beautiful chopsticks🥰🥰
@barry155 Жыл бұрын
Wow, I subscribed, you're fantastic!
@NabilAbdulrashidComedy Жыл бұрын
Can you have it sit in the marinade for longer than 36 hours?
@revc98352 жыл бұрын
I like your channel 🙂. Can we use it like bacon 🥓??
@fretless052 жыл бұрын
Baijiu has a fairly distinct flavor, but there's a lot of other strong flavors in your mix, like the dark soy. Does it change the flavor of the finished product, or does the vodka version taste the same?
@jchang28 Жыл бұрын
Hi there, what if instead of using the oven to dry them up I hang the strips at sunlight? The same way I make Lap Cheong. I live in a tropical country and we always have sunlight mostly all year long.
@rsmb992 жыл бұрын
A dehydrator is the best for this as it has both heating and ventilation available. Smoking may give the meat a nice smokey flavor but smoke is harmful (carcinogenic). Nitrates and nitrites are also well known to cause cancer. Not adding nitrites (only salt) and using a dehydrator (instead of smoking) makes it completely safe.
@xiao..21912 жыл бұрын
I don't know why but I still remember when I'm still a child I've seen seen something like that hanging in our stove where my grandfather and grandmother lives but they only used salted meat and pierced it with a stick then hanged it.. moreover we aren't chinese either we are from philipines and we called the dried meat etag.
@Rem694u22 жыл бұрын
"There is less rain in the Fall." * *Laughs nervously in record precipitation levels this fall* *
@purplecadence73902 жыл бұрын
i think im in love.
@meershaum2 жыл бұрын
Would you also save the pan drippings for use as an oil in cooking, say freezing it? Some examples please, as the smoke point would be fairly low.
@drjojo55512 жыл бұрын
LOVE….your videos…..and your wonderful smile!!
@avasharp Жыл бұрын
Have the oven on low for upto 30 hours?
@RollinParty2 жыл бұрын
Can you eat it uncooked raw or does it have to be cooked?
@yellowpancake28552 жыл бұрын
Can I use frozen pork belly? Fresh ones are so hard to find in my country.
@SoupedUpRecipes2 жыл бұрын
yes
@yellowpancake28552 жыл бұрын
@@SoupedUpRecipes THANK YOU
@armancompany75462 жыл бұрын
Nice
@seanomara86412 жыл бұрын
Thank you.....another nice clip. Hah....!!
@kathysil20002 жыл бұрын
You going to show us how to cook and use it? I make it.
@karenwong6634 Жыл бұрын
What can we replace for rose wine maam
@EsutM2 жыл бұрын
@4:33 usually pork is forbidden too when alcohol isn't allowed
@aldrinmanguan16775 ай бұрын
Nice 👍👍❤❤
@sandracoleman13302 жыл бұрын
Can I use a dehydrator to dehydrate the pork belly?
@mixtape40412 жыл бұрын
I'm pretty sure she gives written directions before she does it her way
@nygardenguru2 жыл бұрын
Probably as long as temp is right she mentioned dehydrator
@oliviaciarlante16192 жыл бұрын
Thank you so much for taking into account those of us that can't cook with alcohol for religious reasons!
@theaskforpete2 жыл бұрын
Please, please, please make a la gai video!!!
@litagarcia71722 жыл бұрын
Will a dehydrator work for drying?
@gillianesquilant40912 жыл бұрын
Hello. Is there an Amazon Link to the Rose Wine or the Abergold? Rose Water please?
@sweetlou59022 жыл бұрын
Yummy
@230930342 жыл бұрын
What stops the fat from going rancid? Also, can you show us chicken and fish? Thanks.
@andvan51712 жыл бұрын
She said alcohol.
@MsLazor-nk1bc2 жыл бұрын
Can I use Jamaican white rum?
@meiwing122 жыл бұрын
Hello, can you please make Yun chang (膶腸)
@nino1filionewheeler2572 жыл бұрын
Can I do this with beef?
@Ravenesque2 жыл бұрын
Hey I watched this earlier. Why the reupload?
@himasf2 жыл бұрын
She forgot to include the written drying instructions in the video in the original upload.
@mixtape40412 жыл бұрын
Because she's a fantastic perfectionist 🎉
@mikikamc2 жыл бұрын
Hi, instead of rose wine, can replace with siao xing wine?
@SoupedUpRecipes2 жыл бұрын
if you don't have rose wine, just skip it and use only the vodka. There is no point of using Shao xing wine in this recipe.