Black Braised Pork Belly

Marc Matsumoto of NoRecipes.com shows you how easy it is to cook without recipes. In this episode, we turn a hunk of pork belly into a melt-in-your-mouth tender piece of meat by braising it in red wine and sweet soy sauce.

Category:

Howto & Style

Tags:

• pork
• belly
• meat
• braised
• slow
• cooked
• cooking
• how
• to
• food
• cuisine
• culinary
• recipe
• asian

[Cr4zyNuts]

it's char siew arhhh..i wan it

[itzlila]

I watched you on chopped!

[NikFromNYC]

What a total mad scientist! Every ingredient in the book must be stuffed into those cabinets. Excellent knife work. You use a bit more liquid than a book on braising suggests to use. The book also suggests pushing parchment or foil down onto the meat to allow the juices to drip down in the center instead of just down the sides of the pot due to the dome shape of the lid. You even eat the food at the end, expressively. You should totally be on TV.

[LittoBUbbo]

god you have such a happy face =]

[LittoBUbbo]

@SethHesio lol was just bout to say that too

[fAtmAnGOodIes]

Thanks buddy. I do this and cut it in to a udon noodle and fresh vegetable soup :) yum yum

[JoyMac13]

Looks so goood! Especially with a bowl of rice - ftw! Now I feel like cooking some. :) Thank you for sharing!

[SethHesio]

Happiest face, ever! Definite win!

[chezuseats]

Amazing you used a little butane stove? WOW! I use the same thing for parties at the table. Love this dish.

[Chaos6779]

Big fan of your website, my friend. I've been using some of your recipes as a base (adding/subtracting some key flavor profiles) in the culinary school I attend.

Overall, you're site has made quite an impact on Cuisines of Asia for me and I thank you.