I just found your page and I want to say thank you for making this so approachable. Chinese cooking has always been so intimidating but I think I just found a piece of home on UA-cam. Thank you!
I am a Filipino living in USA. If I am serving a dish to Americans, I would usually omit star anise and ginger. If I knew my guests are familiar with aromatics, I do add.
Thank you for giving permission to leave out bits of the pork belly that have too much fat! I sometimes forget to do this, and not only do I deprive myself of having some delicious rendered lard, I end up with too much liquid fat pooling on the surface of my braising liquid. I've had this dish many times in Shanghai, and would agree that their palate leans a bit too sweet for me. In my household, we often add daikon, boiled eggs, or tofu knots to our 红烧肉 which soaks up the delicious braising liquid and is as delicious as the pork.
yummmm yes, we love adding eggs and tofu knots! There's a version of that recipe in our cookbook! The addition of daikon is a nice idea too! Or you could even use some of the spare sauce and make a full dish of daikon by boiling it in the sauce thinned out with chicken stock. Yummm
i've been using this recipe of yours for so many years now! this was a great walkthrough/lessons-learned style video, cause i've definitely run into all the mistakes you covered haha so thanks, i think it's time to give it another go :)
Excellent video!! Ive made this dish from AARON and Claire on U tube. turned out watery and super fatty.I love fat but that was too much. Your details helped me to now understand why. So thankyou very much!! They used aromatics so cant wait to see how your dish turns out. Also im starting to use the exact soy sauces etc that you use because as you explained the turnout of the dish may not be quite the same. You guys are the experts and i want to make it as close as possibe which leads me to this point. There are so many Shaosing wines out there at my big asian market and online. 5$,10$25$ bottles. The one i have has a red sticker on it,is squarish like yours and looks like yours but i dont think is the same.Mine is like 6$ a bottle. Can you plz tell me which brand you buy? Im thinking that if my wine isnt the proper quality it will not taste as good as it could. Thankyou. Oh Im usiing the same soy sauces as you do
Yes, we know it's a long video but we tried to answer all these little issues and questions that have come up over the years from our website readers! The tough thing about the Shaoxing wines is that there was definitely one original best one and then a bunch of copycats who made their labels look exactly the same hahahah 🤦🏻♀️ even for us it can be hard to tell which one is our preferred. This is the brand we use in the video! www.sayweee.com/en/product/Liang-Shao-Hsing-Rice-Cooking-Wine/85849?trace_id=1f551ded-586a-404e-9bf5-70a13dae2b61
Thankyou so much!! Keep up the excellent yummy videos!!I made your char sui pork in the air fryer!! Turned out absolutely delicious! Tasted way better then the stuff hanging at the stores or restaurant and super easy to make!! I bought your cookbook and tell everybody about your channel!! Have you made an orange chicken recipe? Dim sum?
The lighting was really tricky on this one! Also we decided that it had a little too much dark soy sauce when the recipe got doubled (we increased the amount of pork we use from our original recipe so it makes more)-but those little tweaks are all updated in the recipe that is on our website. Check it out here: thewoksoflife.com/shanghai-style-braised-pork-belly/
Thanks my dear queen, BUT I don't eat pork belly, can't for some reason take a piece of fat through my throat because it made me puke it. maybe is something wrong with my hardware jajajaja I don't know. Thanks anyway it nice to see you again.
Absolutely one of my favorite dishes. Have made your recipe a few times and love it.
SAVED. I'm totally making this recipe this week. Thank you!
I just found your page and I want to say thank you for making this so approachable. Chinese cooking has always been so intimidating but I think I just found a piece of home on UA-cam. Thank you!
Thank you so much love this video!!
Wow, I think you’re amazing. Thank you so much for teaching me today.
thank you!
Looks so good ! My mouth is watering. Love the way your husband compliments you. What a great family you have, God bless.
Thank you so much! :)
Every recipe I have been looking at uses the Star Anise and ginger? Can I really forgo it :D
I am a Filipino living in USA. If I am serving a dish to Americans, I would usually omit star anise and ginger. If I knew my guests are familiar with aromatics, I do add.
Thank you for giving permission to leave out bits of the pork belly that have too much fat! I sometimes forget to do this, and not only do I deprive myself of having some delicious rendered lard, I end up with too much liquid fat pooling on the surface of my braising liquid. I've had this dish many times in Shanghai, and would agree that their palate leans a bit too sweet for me. In my household, we often add daikon, boiled eggs, or tofu knots to our 红烧肉 which soaks up the delicious braising liquid and is as delicious as the pork.
yummmm yes, we love adding eggs and tofu knots! There's a version of that recipe in our cookbook! The addition of daikon is a nice idea too! Or you could even use some of the spare sauce and make a full dish of daikon by boiling it in the sauce thinned out with chicken stock. Yummm
i've been using this recipe of yours for so many years now! this was a great walkthrough/lessons-learned style video, cause i've definitely run into all the mistakes you covered haha
so thanks, i think it's time to give it another go :)
hahah we're so glad!!
Excellent video!! Ive made this dish from AARON and Claire on U tube. turned out watery and super fatty.I love fat but that was too much. Your details helped me to now understand why. So thankyou very much!! They used aromatics so cant wait to see how your dish turns out. Also im starting to use the exact soy sauces etc that you use because as you explained the turnout of the dish may not be quite the same. You guys are the experts and i want to make it as close as possibe which leads me to this point. There are so many Shaosing wines out there at my big asian market and online. 5$,10$25$ bottles. The one i have has a red sticker on it,is squarish like yours and looks like yours but i dont think is the same.Mine is like 6$ a bottle. Can you plz tell me which brand you buy? Im thinking that if my wine isnt the proper quality it will not taste as good as it could. Thankyou. Oh Im usiing the same soy sauces as you do
Yes, we know it's a long video but we tried to answer all these little issues and questions that have come up over the years from our website readers! The tough thing about the Shaoxing wines is that there was definitely one original best one and then a bunch of copycats who made their labels look exactly the same hahahah 🤦🏻♀️ even for us it can be hard to tell which one is our preferred. This is the brand we use in the video! www.sayweee.com/en/product/Liang-Shao-Hsing-Rice-Cooking-Wine/85849?trace_id=1f551ded-586a-404e-9bf5-70a13dae2b61
Thankyou so much!! Keep up the excellent yummy videos!!I made your char sui pork in the air fryer!! Turned out absolutely delicious! Tasted way better then the stuff hanging at the stores or restaurant and super easy to make!! I bought your cookbook and tell everybody about your channel!! Have you made an orange chicken recipe? Dim sum?
Its your camera, light or what?
It should look shinny & reddish but it looks black.
The lighting was really tricky on this one! Also we decided that it had a little too much dark soy sauce when the recipe got doubled (we increased the amount of pork we use from our original recipe so it makes more)-but those little tweaks are all updated in the recipe that is on our website. Check it out here: thewoksoflife.com/shanghai-style-braised-pork-belly/
Thanks my dear queen, BUT I don't eat pork belly, can't for some reason take a piece of fat through my throat because it made me puke it. maybe is something wrong with my hardware jajajaja I don't know. Thanks anyway it nice to see you again.
hahah thank you for your support even so!