Wow, I finished this dish 30 minutes ago. That's great. I've never had such a tender piece of meat. Wow. Thanks for the recipe. I will make it as a starter for my friends from Norway next month.
Delicious recipe, well explained. I had this dish in a simple Beijing restaurant 25 years ago and am looking forward to making it again myself. Thank you so much!
*Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. Best filet I've had outside a top end steakhouse. So good, I bought 2 for myself.*
Dongpo pork with less time of cooking. love it. I've done dongpo before but it take 6 hrs. boiled. frying and steaming and i put green tea too. I can't find shaoxing wine so i used cooking wine instead. (sake) I will ur cooking on new years eve. New subscriber here!
Thanks for subscribing :) Dongpo Rou is great in any way! I've never thought of adding tea in, will need to try that next time. Let us know how it turns out.
Damn, as a mainland Chinese, never expect to learn dongpo pork receipt from Canadian Chinese, but it's difficult to find anyone making dongpo pork by sous vide (which is really reasonable to me) on Chinese social media, thank you!
I really enjoyed this video. I've done this recipe before on the stovetop - do you really get a better dish this way? I do like that you don't have to constantly be stirring like you do on the stovetop, it's just that this feels like a lot of extra time.
The traditional recipe requires many hours of braising/simmering and steaming. I would say this delivered a similar result but with less work. Obviously there are more hours of waiting but you're not doing the work! You can be asleep and be making other foods or doing other things and your dongpo rou is done! I think that's the main benefit. And also it's so simple, it's almost foolproof!
Yours looks better than mine. I pretty much cooked mine the same way, but I used less soy sauce than you. You’re not wrong, the fat is melt in your mouth, the flavour is absolutely incredible. I recommend everyone try this dish.
Haha too much time spent making things look good .. too little time eating. The soy sauce part depends which brand and how salty, so it's all relative. I did water it down in the end to make the sauce otherwise it's too salty.
Like the history about the food. The best innovations always come from mistakes:) Good idea to tie up the meat and marinade in the vacuum bag :) The sauce just so nice and shiny on the top. Mouthwatering. Well done 👍
Hi there, love video and instructions are clear.. I definitely try doing it.. If I intend to keep the cooked pork belly.. how do I store and how do I heat it up without affecting the texture of it? Thanks alot:-)
Hey! Welcome to the channel! We started this channel about 6 months ago. Was working in production and other fields before. This is a passion project for my husband and I.
호무무Homumu time and temperature is very subjective, haha go with a temp and texture that you’ve tried and liked. Some like low and slow(we) and some like high and fast. I try to balance between the two but err more to the side of faster. Every cut of meat is also different so that also makes a big difference.
Hmmm that could be interesting. If I were to experiment, I may do the whole thing using a similar method to our soy sauce chicken recipe. ua-cam.com/video/l-ihpVY-MfA/v-deo.html
Hi! I love your channel for making asian food using sous vide! I made this recipe and it tastes really good. But I thought the meat would be so soft that it would melt or be easy to tear into but it wasn't, also the pork is nice and brown on the outside but the inside does not have any colour at all. Is this normal?
Thank you for watching! Trying to fill that bit of void. Sorry to hear that the pork wasn't soft, was it at least tender? Ours was pretty soft, we were able to break it apart - that being said, it could have been softer as we got towards the bottom. I know others also tried at 185F/12h and were able to break with a chopstick. If it was still tough and you're going to try it again, I would consider leaving it in for a bit longer. We are also working on testing a number of other times and temperatures. Hopefully that will also help. In terms of colour, it definitely should have some colour on the inside, not as dark as the outside though. (It definitely shouldn't be grey). Did we have a shot of the inside in the video? I can't remember now. Perhaps it was the soy sauce that was used? That's what giving it most of the colour.
Just thought about it a bit more, there won't be too much colour in the fatty portions, the marinade doesn't penetrate the fat. So that's definitely normal. I think I covered ours sauce so I can't tell.
@@KindofCooking Hey thanks for answering! The meat was tender but I was expecting it to just fall apart, so I guess that why I was a bit disappointed. The skin and the fat melts in my mouth though so that was really nice. The flavour was nice, the meat inside wasn't grey but it look pinkish (not the raw kind of pink, I guess the sauce penetrated it a bit to give the colour), I was expecting it to be brown all the way to the inside because of how long it has been in the sauce. Maybe next time I'll try it at a higher temperature.
When i made this it was amazing, I did halve the amount of soy sauce light and dark in am effort to control the saltyness of the sauce. This worked well for us, because of the amount of sauce i played abit, to one batch i added sweet chilli sauce and a pinch of msg, same for the second batch but adding 35ml of rice vinegar to balance the sugars, the final one was plain sauce but thickened with potato starch. Of the 3 batches the middle one with sweet chilli sauce and a pinch of MSG and 35ml of rice vinegar, was the version most liked by my family, as it hits most of the notes of flavour, sweet, sour, salty, spicey. Next time i will experiment with a bitter ingredient i am thinking lime peel or fenugreek leaves aka tamarind, it may ruin it, it maybe soso, it maybe good, it maybe God tier, odds are ruin it or soso. But you never know and as the legend of the origin of this dish includes an accident why not. Thanks for the recipe, take care, God bless one and all.
Had no idea you had a channel this long ago. Of course, had no idea you were married until recently either. Shame the original OTGW skits with you and Dan didn't continue, those were classics. Now let's see if you can recapture that lightning in a bottle.
Can definitely use potato or tapioca. Lol there’s a whole thing behind why Americans use corn in everything. Won’t get into it here, but basically it’s very much subsidized and over grown so they use it for everything.
street style fried rice,ketchup?shaoxing? chili oil base? I have seen countless of fried rice recipes online and off but the right ingredients and balance of soy sauces are never used.
Fried rice is one of those dishes that will come out different depending on who's making it and what ingredient is on hand. We usually make ours with whatever leftover we need to finish and don't really have a go to recipe per se. I think once you have the basic egg fried rice down then you can dress it up however you feel like!
⚪🖤⚪👍👍⚪🖤⚪ " Thanks for sharing this recipe with your viewers, Carmen and Kevin. Carmen, your earrings are stunning and look so good on you ! " ⚫⬜🖤⬜🔳⬜🖤⬜⚫
Aiya. Sorry about that. It was hard and stringy throughout? I can see the bottom layer, usually the toughest, a bit stringy, but definitely shouldn't be throughout. Did you have a good mix of fat and meat?
Wow, I finished this dish 30 minutes ago. That's great. I've never had such a tender piece of meat. Wow. Thanks for the recipe. I will make it as a starter for my friends from Norway next month.
Love this presentation Tasty, Tender, and Jiggly. Um, Um good.
I love when you give us a history lesson! Always makes the meal more interesting.
Great content! as always!
Glad you enjoyed it
Delicious recipe, well explained. I had this dish in a simple Beijing restaurant 25 years ago and am looking forward to making it again myself. Thank you so much!
This channel is underated - deserves more subs and views
Thanks for your support!
By far, my favorite recipe of all time, and I'm making it tonight (for tomorrow's dinner) for the third time. Thank you so much for sharing this!
*Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. Best filet I've had outside a top end steakhouse. So good, I bought 2 for myself.*
Hi guys. New to your channel and loving your videos! Recipes, context, tone, everything! Thanks!
Thanks for watching.
looks amazing, ill have to try it ,see you on the next one.
Thanks! Make sure to let us know how it turns out.
Made it! Fantastic! Note- made it by dicing the pork into smaller cubes without string, had no issues with it holding together.
Thank You !!!! good job !
感谢分享！多出来的油脂拌饭一定非常美味！
how do you reheat it after?
Dongpo pork with less time of cooking. love it. I've done dongpo before but it take 6 hrs. boiled. frying and steaming and i put green tea too. I can't find shaoxing wine so i used cooking wine instead. (sake)
I will ur cooking on new years eve.
New subscriber here!
Thanks for subscribing :) Dongpo Rou is great in any way! I've never thought of adding tea in, will need to try that next time. Let us know how it turns out.
Looks so delicious :) My mouth is watering!
Thank you 😋
Oh No! are you guys going to start dressing alike? LOL just kidding.. that looks like a great recipe! Love it!
Lol she absolutely hates that! hahahaha (i do it anyway) :)
Kind of Cooking - Sous Vide, Recipes, and More make sure you do that at the sous vide summit!! Lol
Can you post the poem in Chinese? Learning Chinese and I love pork belly dishes so it sounds right up my alley haha
Good luck with the Chinese! Are you taking classes or learning yourself?
@@KindofCooking Thanks, I love it haha
I have a friend/teacher here plus any resources I can find online or elsewhere
Damn, as a mainland Chinese, never expect to learn dongpo pork receipt from Canadian Chinese, but it's difficult to find anyone making dongpo pork by sous vide (which is really reasonable to me) on Chinese social media, thank you!
hey guys, really lovee the recipe and video ❤ i have a question, can you freeze it? is it gonna change the texture?
how did you vacuum seal with liquids in the bag?
I didn't realize Carmen went to this channel. I remember her from Off the Great Wall! Glad you're still making videos!
Glad you found the channel! This is Kevin and my passion project. Please share and support!
I really enjoyed this video. I've done this recipe before on the stovetop - do you really get a better dish this way? I do like that you don't have to constantly be stirring like you do on the stovetop, it's just that this feels like a lot of extra time.
The traditional recipe requires many hours of braising/simmering and steaming. I would say this delivered a similar result but with less work. Obviously there are more hours of waiting but you're not doing the work! You can be asleep and be making other foods or doing other things and your dongpo rou is done! I think that's the main benefit. And also it's so simple, it's almost foolproof!
Great recipe, great instructions! How come over 2000 views and only 100 likes? Come on people!
That’s my question too 😅 thanks for your support!
Is the lean part stringy at all?
I find that the very bottom piece sometimes does get a bit stringy. The rest are very tender.
I just recently discovered your channel. I 'm loving your content. Keep up the good work!
Thanks for watching!
Yours looks better than mine. I pretty much cooked mine the same way, but I used less soy sauce than you. You’re not wrong, the fat is melt in your mouth, the flavour is absolutely incredible. I recommend everyone try this dish.
Haha too much time spent making things look good .. too little time eating. The soy sauce part depends which brand and how salty, so it's all relative. I did water it down in the end to make the sauce otherwise it's too salty.
Great job! Looks mesmerizing with the glaze. I think I'll have a good jiggle factor when I try this dish and devour it all...
And it's all worth it :P Enjoy!
You didn't mention temperature and duration setting.?
Like the history about the food. The best innovations always come from mistakes:) Good idea to tie up the meat and marinade in the vacuum bag :) The sauce just so nice and shiny on the top. Mouthwatering. Well done 👍
Glad you enjoyed it!
Hi there, love video and instructions are clear.. I definitely try doing it.. If I intend to keep the cooked pork belly.. how do I store and how do I heat it up without affecting the texture of it? Thanks alot:-)
*Ahh, finally found you. I always wondered whatever happened after OTGW and did you end up doing something else after.*
Hey! Welcome to the channel! We started this channel about 6 months ago. Was working in production and other fields before. This is a passion project for my husband and I.
is it necessary to skim out fat?
I would say, Yes. There’s going to be quite a bit and too much for the dish.
@@KindofCooking Thx for quick reply! And one more question, was there any reason to choose 82Cx16H?
호무무Homumu time and temperature is very subjective, haha go with a temp and texture that you’ve tried and liked. Some like low and slow(we) and some like high and fast. I try to balance between the two but err more to the side of faster.
Every cut of meat is also different so that also makes a big difference.
@@KindofCooking I wonder did u test another combinations haha Im teating 82C 12h 18h 24h
I'm actually testing a variety of different temps and times right now. Will let you know the results soonish. ahha You'll probably be there before me.
Butcher’s string is used so the super tender meat doesn’t fall apart while cooking or moving it.
what can i use instead of shaoxing wine?
Hmmm. The wine is the main thing in this dish, but I guess I would try sake(?) or a dry sherry.
我刚刚还在红烧肉能不能低温做 没想到你们居然已经试过了 感谢
Will you guys do a video about 狮子头 Chinese style meatballs? That’s also a famous dish!
That’s a great idea. We’ve been meaning to make meatballs since episode 1 haha the bouncing one though. We will add this one to the list.
Can we make it with chicken,which part should we use?
Hmmm that could be interesting. If I were to experiment, I may do the whole thing using a similar method to our soy sauce chicken recipe. ua-cam.com/video/l-ihpVY-MfA/v-deo.html
Hi! I love your channel for making asian food using sous vide! I made this recipe and it tastes really good. But I thought the meat would be so soft that it would melt or be easy to tear into but it wasn't, also the pork is nice and brown on the outside but the inside does not have any colour at all. Is this normal?
Thank you for watching! Trying to fill that bit of void.
Sorry to hear that the pork wasn't soft, was it at least tender? Ours was pretty soft, we were able to break it apart - that being said, it could have been softer as we got towards the bottom. I know others also tried at 185F/12h and were able to break with a chopstick. If it was still tough and you're going to try it again, I would consider leaving it in for a bit longer. We are also working on testing a number of other times and temperatures. Hopefully that will also help.
In terms of colour, it definitely should have some colour on the inside, not as dark as the outside though. (It definitely shouldn't be grey). Did we have a shot of the inside in the video? I can't remember now. Perhaps it was the soy sauce that was used? That's what giving it most of the colour.
Just thought about it a bit more, there won't be too much colour in the fatty portions, the marinade doesn't penetrate the fat. So that's definitely normal. I think I covered ours sauce so I can't tell.
@@KindofCooking Hey thanks for answering! The meat was tender but I was expecting it to just fall apart, so I guess that why I was a bit disappointed. The skin and the fat melts in my mouth though so that was really nice. The flavour was nice, the meat inside wasn't grey but it look pinkish (not the raw kind of pink, I guess the sauce penetrated it a bit to give the colour), I was expecting it to be brown all the way to the inside because of how long it has been in the sauce. Maybe next time I'll try it at a higher temperature.
I don’t know about higher temperature. I would start with longer time first. It’s already pretty high. Or don’t go too much higher.
@@KindofCooking Oh.. Didn't you suggest cooking at 185 instead of 180? Because that's what I was going to try. I can also try longer time
When i made this it was amazing, I did halve the amount of soy sauce light and dark in am effort to control the saltyness of the sauce. This worked well for us, because of the amount of sauce i played abit, to one batch i added sweet chilli sauce and a pinch of msg, same for the second batch but adding 35ml of rice vinegar to balance the sugars, the final one was plain sauce but thickened with potato starch.
Of the 3 batches the middle one with sweet chilli sauce and a pinch of MSG and 35ml of rice vinegar, was the version most liked by my family, as it hits most of the notes of flavour, sweet, sour, salty, spicey. Next time i will experiment with a bitter ingredient i am thinking lime peel or fenugreek leaves aka tamarind, it may ruin it, it maybe soso, it maybe good, it maybe God tier, odds are ruin it or soso. But you never know and as the legend of the origin of this dish includes an accident why not.
Thanks for the recipe, take care, God bless one and all.
Wow!
Is it possible to make babi pangang sous vide?
Can you do Taiwanese style 豬蹄膀 pork knuckle?
Definitely can try. Will need to do some research on that.
Why are you adding water if you're cooking it down?
We added water to make it less salty, the cooking down part was to make it thicker with the cornstarch not to adjust the taste.
Had no idea you had a channel this long ago.
Of course, had no idea you were married until recently either. Shame the original OTGW skits with you and Dan didn't continue, those were classics. Now let's see if you can recapture that lightning in a bottle.
Thanks for joining us! Well you’ll be in for a bit of a surprise. Dan and I are back on OTGW.
@@KindofCooking
Yes, that's how I found this channel.
I made this recipe and it was ok. The skin was very tender and succulent but the meat was a little dry and stringy.
why all americans use cornstarch? potato starch has a stronger and cleaner gel texture
Can definitely use potato or tapioca. Lol there’s a whole thing behind why Americans use corn in everything. Won’t get into it here, but basically it’s very much subsidized and over grown so they use it for everything.
street style fried rice,ketchup?shaoxing? chili oil base? I have seen countless of fried rice recipes online and off but the right ingredients and balance of soy sauces are never used.
Fried rice is one of those dishes that will come out different depending on who's making it and what ingredient is on hand. We usually make ours with whatever leftover we need to finish and don't really have a go to recipe per se. I think once you have the basic egg fried rice down then you can dress it up however you feel like!
⚪🖤⚪👍👍⚪🖤⚪
" Thanks for sharing this recipe with your viewers, Carmen and Kevin.
Carmen, your earrings are stunning and look so good on you ! "
⚫⬜🖤⬜🔳⬜🖤⬜⚫
Aww thanks!
The water in the recipe is totally unnecessary
When I put 180F for 16 hours, mine came out hard and stringy
Aiya. Sorry about that. It was hard and stringy throughout? I can see the bottom layer, usually the toughest, a bit stringy, but definitely shouldn't be throughout. Did you have a good mix of fat and meat?
every pork belly is not same - a part close to ribs are much more soft and tender if long cooked
mordern way to cook Su Dong Po or 苏轼 pork
Definitely! Takes some "work" out of some parts. Thanks for watching.
There is no need to blanch the pork belly with ginger,to get rid of the smell and scum from the pork belly?😬
Don’t try this, really bad
Sorry to hear it didn't work out. Curious what went wrong, would love to have your feedback.