Twice-cooked pork - Chinese Recipes - UKTV Food
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This reminds me why I enjoy watching Keith Floyd (Rip) so much; HE DIDN'T FANNY ON LIKE MR RHODES DOES!
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Looks very tasty.
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The title is incorrect thoug, thi sis a complete variation of what twice cooked pork belly should be lol... it is terrible in comparison to the real deal.. THis is a travesty, please change the title.
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The reason he puts the pork in before the oil is hot is to stop it from scorching. It allows the fat to render and release it's juices, otherwise you end up with burnt fat on the outside and very chewy fat on the inside.
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This is not quite a Chinese dish, it is more likely a fusion cuisine.
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Ah... the traditional "noh wok hei" method: adapted by the East during early British trade interaction. With a twist; without the eggs which generally accompany bacon.
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@thailandajarn Yes, he needs to read Kenneth Lo book "Wok Cookery" ,as this is nothing like Sichuan double-cooked pork-no hoisin sauce no red soya paste? - "non-starter"!
(though it probably tastes okay)
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@KieronSmiffy oh the korean imitation of sushi
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Reminds me of a kebab
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wheeze
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Wok isn't hot enough!
chica101107 3 years ago 17
This should read "How To Make A Pig's Ear Of A Great Dish" I live in Sichuan - showed this vid to some Chinese friends, yesterday...they're still rolling on the floor laughing. Nothing is right about this...literally.
thailandajarn 3 years ago 10