This is a favorite of my father. He’s was born in Canton 83 years ago and is very old school and traditional when it comes to authentic Chinese cooking. I will make this for him.
@ieatishootipost
2 жыл бұрын
Hope he will enjoy it!
@lindachen5179
2 жыл бұрын
The chef is great. thank you for the explanations of all the why and optional short cuts. Really beautiful recipe and I love the clear pans. . like a type of corning ware, but clear. Dr. Tay has hands if steal ~ handling all the hot stuff bare. Thank you again! Happy holidays to you and yours.
@ieatishootipost
2 жыл бұрын
Thanks for your kind words!
@genghissu1185
Жыл бұрын
If anyone has never tried Dong Po Rou they are missing out! so soft and tender and will reduce you to tears when it is all gone! got my mouth watering, I don't get to make this more than twice a year, so good to see a traditional meal cooked by a culinary Si Fu 👍👍👍👍👍
@ieatishootipost
Жыл бұрын
Thanks very much! But, I am no si fu, merely an enthusiast.
@medringuy3009
3 жыл бұрын
Wow ,you are amazing,putting lots of time and hardwork in cooking braised pork belly, even we just saw your cooking technique and the finished dish,without able to taste it, I know it’s very tasty and yummy delicious.more favorite Chinese dishes to show in the coming,thank you. .
@ieatishootipost
3 жыл бұрын
Thanks for the kind words!
@nicholepalmer9708
2 жыл бұрын
I subscribe because of this comment ☺️
@ieatishootipost
2 жыл бұрын
@@nicholepalmer9708 Thanks for your support!
@annepatricia1053
Жыл бұрын
Chinese food is my favorite mostly I love to eat pork belly SO yummy
@ieatishootipost
Жыл бұрын
Best part of the pig!
@akme9506
2 жыл бұрын
I enjoyed watching you do the cooking….the laugh adds up the pleasure of making a good recipe. I really don’t like watching the chef talking but I seemed to enjoy the video till the end. Yea lots of work but I want to do this and let you know how it turned out to be like.
@ieatishootipost
2 жыл бұрын
Thanks for your positive affirmation! Hope your pork belly turns out well!
@rumelsadventuresandfoodvlo2927
3 жыл бұрын
WoW!!!! I knew i have to cook this but after watching this video i REALLY have to cook this today!!! thank you for sharing!!!🇮🇪🇵🇭
@ieatishootipost
3 жыл бұрын
Hahaha! Looks like you're destined to have some Dong Po Rou!
@rumelsadventuresandfoodvlo2927
3 жыл бұрын
@@ieatishootipost Yes Sir... i was a on a look out for a easy to follow recipe and i found yours and i am going throught your videos... thank you for sharing and keep safe...
@ieatishootipost
3 жыл бұрын
@@rumelsadventuresandfoodvlo2927 Most welcome!
@georgecalvintharcisius586
5 ай бұрын
Fantastic chefyyyyyyyy... I made this few times turn up heavenly. ❤❤❤❤❤❤❤❤
@ieatishootipost
5 ай бұрын
So glad you like it! Thanks for letting us know!
@LifeOfJENZ
3 жыл бұрын
Nice one.i actually watch all the videos while I'm cooking braised pork belly ..big helps thanks to you ✅
@ieatishootipost
3 жыл бұрын
Glad to be of assistance!
@juliewong8171
Жыл бұрын
This looks so good! Thank you for sharing the recipe!
@ieatishootipost
Жыл бұрын
Our pleasure!
@cyrusochaya6367
3 жыл бұрын
Watching from the Pearl of Africa-Uganda
@ieatishootipost
3 жыл бұрын
Thanks for watching!!
@phalkunsot131
Жыл бұрын
Thank you so much for sharing I love you technic and written recipe 😊
Oh gosh!! I watched this at 11pm. My tummy is making horrendous sounds now. Oh.... you are killing me. I better subscribed and go to bed. Thanks for sharing your recipes. Cheerio.
@ieatishootipost
2 жыл бұрын
Muahahahahah!
@darknessblades
11 ай бұрын
My first attempt was roughly 80% successful. I nearly burnt it, but was able to recover by adding water. since I did not pay attention enough as I had the stove set to low. It still came out decent. slightly salty. [even though I did not add any extra salt, other than a small amount of soy sauce] Yet it was still that melt in your mouth feeling Will have to get a smaller emailed cast Iron pot since the one I used was waay to big. mostly as I make only a batch for 1 person.
@ieatishootipost
11 ай бұрын
It'll be perfect the next time!
@MegaMackproductions
Жыл бұрын
I recently tried making Braised pork belly. I didn't Steam it, just braised it for about 2 or 3 hours till I could poke through with chopsticks. Definitely will be making it again.
@ieatishootipost
Жыл бұрын
Pork Belly is just the best cut of meat for braising!
@MegaMackproductions
Жыл бұрын
@@ieatishootipost pork is definitely the best meat too. It's so versatile and delicious.
@celestialstar124
3 жыл бұрын
I really enjoy watching your cooking videos
@LeslieTay
3 жыл бұрын
Thanks!
@ChorohanaJapan
2 жыл бұрын
Thank you sharing . You are really so good ! I am going to order the pork with Amazon . Hard to buy pork with skin here ( Osaka) . Need to go to Korean town or Chinatown . These days can order online with extra charge .
@ieatishootipost
2 жыл бұрын
Happy cooking!
@meimeiwong7246
2 жыл бұрын
哇賽,absolutely scrumptious, gonna to try it out. Thank you Dr. Lesley soooooooooo much for sharing your recipe.
@ieatishootipost
2 жыл бұрын
You are welcome! Glad you enjoy them!
@anitang3287
Жыл бұрын
I keep droolong
@ieatishootipost
Жыл бұрын
Hahaha 😝
@graciecanil8482
2 жыл бұрын
Very good explanation, lovely to find your channel.
@ieatishootipost
2 жыл бұрын
Thanks and welcome!
@victorpng45
3 жыл бұрын
Great taste
@ieatishootipost
3 жыл бұрын
Thank you 😋
@mannsengshoo1657
2 жыл бұрын
If you often make the dish. Use a electric steamer with auto timer Using gas more expensive and have to look fire.
@ieatishootipost
2 жыл бұрын
Yes I agree!
@alexnharry
7 ай бұрын
Mmmm... Yummy..
@ieatishootipost
7 ай бұрын
yes it is 😋
@peterangelov4658
Жыл бұрын
Great video. Can't wait for your channel to blow up. You deserve it
@ieatishootipost
Жыл бұрын
Thanks a lot!
@CYWSilentKiller
Жыл бұрын
Saute the green onions and the ginger with more oil to infuse the flavour into the oil, then you add the rock sugar, soy sauce, water etc. This would make the sauce even more flavourful!
@ieatishootipost
Жыл бұрын
Thanks for the tip!
@Potomacstud
3 жыл бұрын
Superb doc , the best..
@LeslieTay
3 жыл бұрын
Thanks!
@GTR5055
Жыл бұрын
Your great man
@ieatishootipost
Жыл бұрын
Glad you like the recipe!
@bbanaji1
2 жыл бұрын
Outstanding. Great eye for detail
@ieatishootipost
2 жыл бұрын
Thanks!
@ifounditigotit
2 жыл бұрын
Yummy yummy 😋
@ieatishootipost
2 жыл бұрын
Tummy tummy!
@noellemorel7280
2 ай бұрын
Amazing ❤
@ieatishootipost
Ай бұрын
thank you!
@ngwuiming2004
Жыл бұрын
Resepi ini amatlah sedap. Setakat ini, rasanya hanya serasi dengan daging khinzir kerana benar kata tuan video, it is all about the skin. 👍🏻 Jika ada sesiapa yg pernah coba resepi ini menggunakan daging selain khinzir, sila kongsikan pengalaman yer. Terima kaseh 🙏🏻
@ieatishootipost
Жыл бұрын
I am not sure it will work will beef or lamb!
@granitabirg7950
4 ай бұрын
Well, it’s very nice to look and for sure it’s also very tasty BUT, the process is too long! 😊 Thank you 🙏
@ieatishootipost
4 ай бұрын
Yes, that is why I only do it on very special occasions!
@collinhuey2090
3 жыл бұрын
the glov and steel wool makdes the pork belly super clean. My dad never did this method
@ieatishootipost
2 жыл бұрын
Yes it does!
@domejutakanorn4270
Жыл бұрын
Thank you chef 🙏😊it’s great menu and I’ll try cook follow you recipe 😊
@ieatishootipost
Жыл бұрын
All the best!
@cindyyan9851
2 жыл бұрын
You are so funning! That looks amazingly good.
@ieatishootipost
2 жыл бұрын
Thanks
@dox0wallisian933
2 жыл бұрын
👏👏
@Improver12
Жыл бұрын
You are a global chef following you from Iraq 🇮🇶
@ieatishootipost
7 ай бұрын
thanks so much!!
@fandtmedia9887
3 жыл бұрын
Superbbb
@ieatishootipost
3 жыл бұрын
thanks!
@baskarawibawa
2 жыл бұрын
thankyou very much sir!
@ieatishootipost
2 жыл бұрын
Most welcome!
@mannsengshoo1657
2 жыл бұрын
Have to agree with you that kikoman is awesome for braise meat. Which we seldom or not see them offer on shelves. At one time I went to a grocer which the product is not moving at a downtown area. They offer clearance sales buy 1 free 1. I quickly buy all which is 6 sets (12 bottles). Never regret it. I stir fried noodles, any kind of dished, eggs all awesome dishes I enjoy. Give 1 bottle to my friend as gift. HaHaHa.
@ieatishootipost
2 жыл бұрын
Its good isn't it?
@Nassimacuisine69
Жыл бұрын
big big like soooo amazingggg machallah
@ieatishootipost
Жыл бұрын
What is Machallah?
@jenniemadaiton8585
Жыл бұрын
Hello Dr. Chef where did you buy your pot for steaming? I would like to buy those it is so nice for the presebtation too hahaha. Love watching your cooking videos very easy to follow steps by steps. Thank you!!!!
@ieatishootipost
Жыл бұрын
Oh the pot is a Visions Pot. You can buy them from the big department stores or online!
@alessiot.7642
2 жыл бұрын
Ok onion spring are diffent things but... okay?! However this is an awesome recipe! Good job! 😊
@ieatishootipost
2 жыл бұрын
Thanks!
@meowtrox1234
2 жыл бұрын
Cool guy la!
@ieatishootipost
2 жыл бұрын
Thanks!
@g.h.7661
Жыл бұрын
Love this & can’t wait to make it myself! But I was confused when he did the aromatics- he mentioned shallots & ginger are perfect for pork but then pointed to the scallions, chopped them up, no shallots, moved on to the next step. Was he just using the wrong word or should I use shallots as well?
@ieatishootipost
Жыл бұрын
Wow, after so many views, you are the first to spot the blooper! Yes, I said shallots when I actually meant scallions or green onions!
@pklee7395
Жыл бұрын
Anyway to use instant hot pot to reduce the cook time?
@ieatishootipost
Жыл бұрын
You can try!
@zeplichal
Жыл бұрын
This is some delish looking Pok!
@ieatishootipost
Жыл бұрын
It is delish!
@matthewsmith3660
Жыл бұрын
Thank you for the recipe. I am curious, why are you use Japanese soy sauce in a Chinese recipe? Surely it will affect the authentic taste.
@ieatishootipost
Жыл бұрын
Actually a lot of Chinese chefs will keep a bottle of Kikkoman soy sauce in their kitchen. It is good for certain recipes
@farkasmate14
Жыл бұрын
Braising my first ever batch right now: didn't have fresh ginger, so added dried instead, and also added a couple cloves of garlic, a dash of fish sauce and twice as much rice vinegar too alongside a piece of star anise and a bit of jalapenjo sauce. I hope it will turn out great tomorrow!
@ieatishootipost
Жыл бұрын
Fantastic!
@ATCconsultancy
3 жыл бұрын
Hello, may i ask what brand is your portable stove and where did you get them? Thanks in advance Dr!
@ieatishootipost
3 жыл бұрын
I am using an Iwatani 4.2KW. You can buy from Razorsharp
@ATCconsultancy
3 жыл бұрын
@@ieatishootipost thank you so much!
@yin85
2 жыл бұрын
Hi Dr Leslie, a few qn: 1. can it be done by slow cooker? 2. Does it have to be cook constantly at 120°C? 3. There’s no need for cinnamon & star anise?
@ieatishootipost
2 жыл бұрын
Yes, it can be done in a slow cooker No, you can cook at higher or lower temperature, but the length of time will be altered You can add cinnamon and star anise if you wish
@yin85
2 жыл бұрын
@@ieatishootipost Thank you~
@ieatishootipost
2 жыл бұрын
@@yin85 Most welcome!
@dchxq
2 жыл бұрын
Fantastic video, thanks! The explanations for each step were so helpful for building up my general cooking knowledge. One question though, did you cut to a second batch between 9:50 and 9:57? They look so different. And what do you do differently to make it come out like the latter? I've made this dish before and it usually looks like the former.
@ieatishootipost
2 жыл бұрын
You are certainly very observant! Yes, because we had only one afternoon to film and the whole process actually takes longer, I was working with two batches. One which I had cooked the day before!
@dchxq
2 жыл бұрын
@@ieatishootipost Makes sense! But what did you do differently with the second batch?
@ieatishootipost
2 жыл бұрын
@@dchxq It was just in the fridge so the fats are hardened.
@donmcdonald4874
10 ай бұрын
I like the idea of sautéing the ginger and scallions. Is the skin not tough and chewy? Can it be done in the instant pot?
@ieatishootipost
9 ай бұрын
Yes, you can do it in an instant pot. You don’t eat the ginger and scallions, so it doesn’t matter if the skin is chewy
@RogueAngel97
Жыл бұрын
I followed your recipe, but I had to cut the pork belly into bite sized pieces so it could fit in the cooker. 😅 Now it was ridiculously tender after its completion, but after about an hour, the meat became stiff. Is this a natural occurrence or did I do something wrong? I actually just realised that I braised it for 3 hours by mistake. Is that why?
@ieatishootipost
Жыл бұрын
It depends on the quality of your pork
@smilemaask
Жыл бұрын
would've been a funny meme if you said after the steaming process: "oooh it looks the same pok"😂🤣
@yellowish1966
2 жыл бұрын
When the pork goes to the oven, what is the temperature of the Oven?
@ieatishootipost
2 жыл бұрын
120C. Here is the full recipe: bit.ly/iCookDongPoRou
@suzyyu7179
2 жыл бұрын
This is really good but too much work ….
@ieatishootipost
2 жыл бұрын
Not really a lot of work but certainly a lot of time!
@joyfuljoyful6598
3 жыл бұрын
This pork belly recipe is unusual and very different in preparation to say the least, I have never seen it scoured with a pot scourer before might flag this recipe.
@SmoothCode
3 жыл бұрын
I have seen it done with a pot scourer before in other videos involving pork belly.
@angelinesoon2820
Жыл бұрын
Hi! May i know what is the weight for 2 slabs of pork belly?
@ieatishootipost
Жыл бұрын
500g each
@RoderickGMacLeod
3 жыл бұрын
@ieatishootipost Dr. Tay, Would that be Shaoxing wine?
@jianghui53
3 жыл бұрын
Yes!
@hendriktjoano6741
2 жыл бұрын
haii...what ingredients do you add to the sauce after cornstrach
@hendriktjoano6741
2 жыл бұрын
After the meat is boiled in the oven with a temperature of 120 Celsius for 2 hours, then I steam the meat for how long
@ieatishootipost
2 жыл бұрын
@@hendriktjoano6741 Full instructions here: ieatishootipost.sg/dong-po-rou-recipe/
@hendriktjoano6741
2 жыл бұрын
@@ieatishootipost ok thankyou
@yasuhirofujii5561
3 жыл бұрын
what is the temperature of the oven ?
@ieatishootipost
2 жыл бұрын
120C
@jem1009
Жыл бұрын
How it is steamed is not realistic for a group. How would you go about steaming all the pieces at the same time?
@ieatishootipost
Жыл бұрын
In the old days, people used the wok to steam. They would put a rack at the bottom of the wok and place the bowls on top.
@ChorohanaJapan
2 жыл бұрын
In Japan our pork meat do not have skin .
@ieatishootipost
2 жыл бұрын
Oh, thanks for letting me know!
@denzilgideon
2 ай бұрын
so sad d taste is in d skin
@alessiot.7642
2 жыл бұрын
Ok this is not my channel but the steps are a must, please do that because of the pork smell! :)
@ieatishootipost
2 жыл бұрын
Yes, removing the pork smell is important!
@haanibamba4589
Жыл бұрын
Where is the like button 😢😮
@ieatishootipost
Жыл бұрын
Its the thumbs up!
@ЗояКирсанова-й3т
Жыл бұрын
Плохо,что нет перевода рецепта...
@ieatishootipost
Жыл бұрын
Sorry!
@iama5556
Жыл бұрын
Hello, usually i am using a pot ,today from the video i used the cooker pressure and the Dong po rou was not very satisfying this time , i prefer the pot …
@ieatishootipost
Жыл бұрын
Yes low and slow is the way to go! Pressure cooker if you are short of time!
@kidkique
3 ай бұрын
Some people just use fire to remove the hair
@ieatishootipost
3 ай бұрын
Yes, I do it too, but for the recipe, I am aware not many have a blowtorch at home
@brandenongkp
3 жыл бұрын
After meal must workout n burn off
@ieatishootipost
3 жыл бұрын
Indeed!
@MrChrist741
3 жыл бұрын
But if you fried it before you braise, it won't fall apart
@ieatishootipost
Жыл бұрын
Is that why?
@revy_moto
2 жыл бұрын
Really it needs to be all black when cleaning. The use a knife to shave all the black off, do shave under warm running water.
@ieatishootipost
2 жыл бұрын
Glad you agree!
@uwuloluwu
3 жыл бұрын
use steel wool lol
@paulsapaulyou1618
2 жыл бұрын
Bro I hate you.... Now I’m hungry 😩
@ieatishootipost
2 жыл бұрын
Muahahahahah!!😁
@clanOT
Жыл бұрын
I’m not convinced by the steaming step, because the pork is completely submerged by the braising liquid, and then the whole thing is ‘steamed’ but the steam never touches the pork itself, it’s basically just gently heating it back up. So it seems to me the only difference to just braiding longer in the first place is to let it firm up in the fridge, and then reheating it; in which case you don’t really need to steam it, you can just slowly heat it up with any method.
@ieatishootipost
Жыл бұрын
The steam is gentler as the braising liquid is not agitated, so the pork will not fall apart. Also when steam touches the pork, more energy is transmitted to the pork. When steam turns back to water, the latent heat transferred to the pork is 540 calories per g of steam. That is why steaming is such an effective method of cooking even though the temperature is only 100C.
@roylocke1043
Жыл бұрын
oh jesus, everything all good, but why put the broccoli there?😵 it needs no vegetable!!!
@ieatishootipost
Жыл бұрын
For color and peace of mind!
@jennifernguyen5474
Жыл бұрын
Waste time to eat a meat
@ieatishootipost
Жыл бұрын
Time not wasted if the food is good.
@felicitabonilla9938
Жыл бұрын
Toomuch work
@ieatishootipost
Жыл бұрын
That's why most restaurants don't do a good job!
@bernardjameswilson
3 жыл бұрын
My grandma used to make this every time she visited. She's been gone for 12 years now. Mom tries her best to replicate it when there's a special occasion but it's just not as good.
@ieatishootipost
3 жыл бұрын
Yes, its that special touch!
@nkai67
5 ай бұрын
Each steps to me is what makes the dish so authentic & delicious. Skipping a step deprives the dish from being whole & it won't be so tasty. Thank you for sharing your version. I love to learn & explore.
@ieatishootipost
5 ай бұрын
Most welcome!
@andrewmia1263
25 күн бұрын
Love it.
@jachinhuang4694
2 жыл бұрын
Epic! Because of you now I bought so many bottles of Kikkoman!
@ieatishootipost
2 жыл бұрын
Glad you like the recipe!
@ktan6738
3 жыл бұрын
Best food blogger. Deserved more subscribers!
@ieatishootipost
3 жыл бұрын
Thanks for your support!
@dianaNia81
3 жыл бұрын
@@ieatishootipost and so handsome too❤️
@kasmrmukbang1983
2 жыл бұрын
Wow, I like pork belly. Hi my friend is good. I'm Korean. Nice to meet you. It's looks delicious and good recipe. 😂🥰💥😂🥰💥😂🥰💥🥰💥😂🥰💥😂😂🥰💥
@ieatishootipost
2 жыл бұрын
Thanks!
@ednamaria4499
Жыл бұрын
EdmaA
@gabej23
2 жыл бұрын
Can you reheat pork belly? And if so, how?
@ieatishootipost
2 жыл бұрын
Best to steam it, but microwave is also another option.
@meteora8888
3 жыл бұрын
Love how you explain why certain steps are done. Learning a lot. Thanks!
@ieatishootipost
3 жыл бұрын
Glad you found it helpful!
@judilynfitz5863
2 жыл бұрын
Wow thanks for speaking English, New subscriber here. I'm been cooking it wrong! Thank you very much for the informative video.
@ieatishootipost
2 жыл бұрын
Most welcome!
@Gerry10messi
Жыл бұрын
Terbaik bro...mantap bosku 👍👌😁🤩🥰😁
@ieatishootipost
Жыл бұрын
Terima Kasih!
@exodusjohn9050
3 жыл бұрын
Very good tutorial, i always wanted to try that but didn't have a chance
@ieatishootipost
3 жыл бұрын
Thanks hope you get the time to try it out soon. You won’t regret it. 😀
@apefu
2 жыл бұрын
Wow! This is super interesting! Dong Po Rou is one of my all time favorite dishes, yet there are so many differences in method in this video (only ingredient difference is star anise) from how I learned but the differences makes a lot of sense to me! I will definitely try this after Christmas! Many thanks :)
@ieatishootipost
2 жыл бұрын
Glad it inspired you to make it!
@user-hq9wh9hq7n
2 жыл бұрын
Never had this but forsure going to try this. Great video great tips
@ieatishootipost
2 жыл бұрын
Thanks! Hope you like it!
@raymondreyes9495
2 жыл бұрын
Marvelous piece of meat. Excellent job. You are like the Rolls-Royce of the kitchen congratulations
@ieatishootipost
2 жыл бұрын
Glad you like it!
@umbrax1217
9 ай бұрын
I love this guy. Amazing way of explaining everything so perfectly. A recipe is only as good as the chef explaining it 😇 I love that he has it all down to a very specific science to make sure everything is perfect. Tnank you for sharing your art
@ieatishootipost
9 ай бұрын
Thanks for your very kind words!
@umbrax1217
9 ай бұрын
Of course, just stating as i see it! 🤩 @ieatishootipost
@havokmusicinc
Жыл бұрын
good recipe uncle. I will add star anise to my marinade and some dark soy sauce for color
@LeslieTay
Жыл бұрын
Enjoy!
@joantan3812
Ай бұрын
The link for the chinese wine doesn’t work anymore. Just wanted to check - is it ‘shao tsing’ wine or ‘bai mi jiu’? Thanks
@ieatishootipost
Ай бұрын
Either is fine
@joantan3812
Ай бұрын
@@ieatishootipostthanks so much
@feliciataylor4101
3 жыл бұрын
To burn off the surface layer and impurities; how high is the heat?
@ieatishootipost
3 жыл бұрын
200C
@jeremyxu8155
10 ай бұрын
What is the temperature when the meat is cooked inside the oven?
@ieatishootipost
4 ай бұрын
130C
@judytan3301
Жыл бұрын
My first time cooking Dong Po Rou and it was super delicious, thank you for sharing your recipe and as always the clear instructions and great tips. Love your channel.
@ieatishootipost
Жыл бұрын
Thanks!
@yeyo9404
3 жыл бұрын
I think sauté all the stuff like that is the only way to go all those steps make the final product perfect 👌 I’m all for taking my time to do all the small things
Пікірлер: 300