One of My Favorite Ways To Cook The Mighty Pork Belly

Red braised pork belly is one of those recipes you really need to experience at one point or another. Cook it properly and watch how tender this pork can really get.

Red braised pork belly recipe:
3 1/2 lbs pork belly
4 dried Szechuan chili’s
1 tsp Szechuan peppercorn
1/2 cup Shaoxing wine
1 cup soy sauce
6 1/2 cups of water
1 thumb-sized piece of ginger sliced
2 small sticks of cinnamon
2 pieces of star anise
1/4 cup brown sugar
7 cloves of fresh garlic

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[mr.mitchell]

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.

[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! 👍🏾👍🏾👍🏾

[bertog]

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

[smoath]

This is the first time I've gone so far back in your channel. Who could have guessed the beast this boy was to become.

[evanz]

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

[ALee-nmlk]

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!

[knguyen]

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

[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

[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

[PeaceMaker_]

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

[ScottGrow]

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!

[AdmiralAdama]

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 😆 😂 😉 😀 😄 🤣

[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.

[takumifujiwara]

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🙏🏽💯

[KeyTch]

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.

[AodhMacRaynall-drsf]

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.

[danielchen]

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.

[willlowbridge]

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.

[thegodofpez]

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

[marcdeslandes]

You’re not too bad. Def top three. And your passion for the art and craft of cooking is apparent and very inspiring. Keep it up