Perfect Stir Fried Pork Belly In Black Bean Sauce!
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- Опубліковано 13 лют 2024
- This dish is a symphony of lightly spiced and deep savoury flavours. Perfectly balanced and bursting with authentic Cantonese goodness, it's a culinary journey you won't want to miss.
INGREDIENTS
300-40 g Pork Belly
1 thumb size of ginger
1 medium onion
4 mixed colour chillies
Vegetable Oil
2 teaspoons preserved black beans
2 garlic cloves
1 tbsp oyster sauce
Dash of dark soy sauce
100ml chicken stock
Sesame oil
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- Perfect Stir Fried Pork Belly In Black Bean Sauce! - - Навчання та стиль
perfect Valentines dish 😋
Exactly when I thought what to do with the pork belly I've bought too much ))) Cheers!
nice Jeromy ganoa do this , just like all your other recipes , thank you , rene form Florida !!
No yah talking! This looks delish!!
Im going to make this!! Thanks!!
Amazing! Got some pork belly strips in the freezer aswell 🙌
That's the best! 😊
Looks very yum. Will the braising or liquid remove the crispy part of the Pork Belly? EDIT: we don't really use pork belly here. But it seems to have become very expensive instead of a cheap throw to the animals etc in the last 10 or so years.
What no heat but you love fire
teach us how to make pork fried rise, chow fun, hunny walnut shrimp, dam so many 😂
What do you mean by "remove the fatty impurities"? What impurity is there in fat? Whatever it is, the finished meal looks delicious.
Lol yeah that was an interesting comment he made. If your meats are purely organic, meaning, no pesticides, hormones, antibiotics, steroids, etc etc you name it, just like the animals ate in the 4th century BC, then there should be NO impurities. And then again, how can one actually see the impurities?
So maybe he means to remove excess fats floating around? Or some inedible pieces of tissue floating around?
For me, I guess I would just follow his instructions and not remove anything. I bet it would taste awesome anyway, and I couldn't make it any better myself. But yeah, that does make me wonder what he means....
Its typically stuff like myoglobin and other protein coagulates. It has nothing to do with organic or not, grass fed or not, etc.
If you cook it without doing it you'll notice a scum float to the top, it's nothing to do with the quality of the meat. Do this process and it leaves you with a much cleaner piece of meat to work with. In English it's parboiling.
I did something similar last week, but no black beans. Also, to start, take the battery out of the smoke alarm. To finish, put the battery back in.
I think you have sesame oil in the recipe and not the rice wine.
"Wokaye" (sp?) - is that what gives some fried rice a smokey flavor? There was a Chinese restaurant in the States that I used to eat at (it has since closed, mores the pity) that had fried rice with a smokey flavor (not that cheap Liquid Smoke flavor but a true smokeiness). I once heard that that is from a cooking technique, not an additive. Can anyone speak to that. It's the best fried rice I've ever had.
"Wok hei" or "breath of the wok" is the term and it is the "flavor" you're describing- difficult to achieve in a home kitchen due to the lower powered stoves. You can look it up and get a lot of interesting info on it and possible ways to achieve something closer at home, but it is a really unique and special aspect of a well-made wok- cooked dish!
chicken liver gizzard and intestines tasty for me sir also cow tripe and intestines
Also it looks delicious but my kitchen could never my range hood would be dead and smoke detectors screaming
What is killing me is metal on cast iron.. any seasoning that cast iron had hardly stand a chance
I use a metal spatula with my cast iron wok all of the time with no problem, and the sound is great. The same with all of my cast iron pans. Metal utensils, and no problems for over 40 years
You really have to scrape super hard to mess up a good seasoning. I use metal in my cast iron almost every day and the seasoning is great.
I love Asian food But I wish you would also cook Middle Eastern food because that is also part of Asia food from India food from Thailand from fruit from Armenia fruit from Israel fruit from Iran Fruit from Iraq that's all part of Asian you know don't just focus on China and the Southeast Asia and Japan In Korea that's not all of Asia That's the influence of China But Asians bigger than just that You have Siberian cookie which is part of Asia Come on guys Even Saudi Arabia is part of Asia technically He's not part of Africa please be more diverse in your Asian cooking Thank you.
Dude.
1. He cooks what he knows.
2. Use punctuation, please.
Its called School of Wok, not School of Asian pots and pans (or whatever they call their pots and pans).