Chinese Pork Belly Recipe - SORTED
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Date: 2020-08-17
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Comments and reviews: 8
ThinlyCut90
What a nice little twist to a Chinese classic. Despite the fact that I do know how to make this (traditional style, since my dad is a traditionally trained chef from Hong Kong and has been cooking for over 30 years, I really like watching how other people make Chinese food.
I actually have the secret to making really crispy crackling without any sort of additional cooking like what you've done here, thanks to my dad's tutelage. And the best part is that you don't have to do anything fancy at all. The crackling becomes so crispy that even when it's cold, it still stays crunchy.
Additionally, I can safely say that it'd be a really good college type food, since it's quite cost effective. It will last for a good while in the fridge, and you can always use it for other things, like Vietnamese Cold Rolls, or as an addition to noodles or rice. Since traditionally, we like cutting it into small pieces, you can just cut a line off, cut that into small pieces, and you have a dish that's done!
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What a nice little twist to a Chinese classic. Despite the fact that I do know how to make this (traditional style, since my dad is a traditionally trained chef from Hong Kong and has been cooking for over 30 years, I really like watching how other people make Chinese food.
I actually have the secret to making really crispy crackling without any sort of additional cooking like what you've done here, thanks to my dad's tutelage. And the best part is that you don't have to do anything fancy at all. The crackling becomes so crispy that even when it's cold, it still stays crunchy.
Additionally, I can safely say that it'd be a really good college type food, since it's quite cost effective. It will last for a good while in the fridge, and you can always use it for other things, like Vietnamese Cold Rolls, or as an addition to noodles or rice. Since traditionally, we like cutting it into small pieces, you can just cut a line off, cut that into small pieces, and you have a dish that's done!
reply
Dr.
I dont understand why people get so angry that its not 100% traditional. Food is a center point of talking wether its good or bad, traditional or experimental. Theyre just adding their own twist and so do so many more. If I want to make a curried chili with chorizo because I like it, then I will. I dont care that its not traditional in the slightest. Its a talking point.
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I dont understand why people get so angry that its not 100% traditional. Food is a center point of talking wether its good or bad, traditional or experimental. Theyre just adding their own twist and so do so many more. If I want to make a curried chili with chorizo because I like it, then I will. I dont care that its not traditional in the slightest. Its a talking point.
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Alicia
I have been following the Sorted crew (almost religiously) for over a year now and this was one of the first few videos I watched. I used to think that Ben was on the verge of losing it from all the antics that the other guys cook up. He actually looks particularly unamused in this video.
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I have been following the Sorted crew (almost religiously) for over a year now and this was one of the first few videos I watched. I used to think that Ben was on the verge of losing it from all the antics that the other guys cook up. He actually looks particularly unamused in this video.
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Marcus
Interesting how when people say Chinese style, they almost invariably mean SOUTHERN Chinese style. often specifically Cantonese.
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Interesting how when people say Chinese style, they almost invariably mean SOUTHERN Chinese style. often specifically Cantonese.
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Ruthain
Replace 1/2 the water you added to the pork with Dry Sherry or Rice Wine, works brilliantly with the Chinese flavours and pork.
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Replace 1/2 the water you added to the pork with Dry Sherry or Rice Wine, works brilliantly with the Chinese flavours and pork.
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food
Pork belly is usually in thin slices and then stir fried with veggies, but this looks really good as well! Go sorted foods: )
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Pork belly is usually in thin slices and then stir fried with veggies, but this looks really good as well! Go sorted foods: )
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victor
I almost became salty about the salt being in the black mill. Luckely it was the power of video-editing which has fooled me
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I almost became salty about the salt being in the black mill. Luckely it was the power of video-editing which has fooled me
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Conor
If you're not a fan of Broccoli, would it be okay to replace it with steamed bok choy, or would the flavour combo not work?
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If you're not a fan of Broccoli, would it be okay to replace it with steamed bok choy, or would the flavour combo not work?
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