[Eng Sub] Braised Pork belly Recipe Competition – 红烧肉菜谱大比拼 – 曼食慢语 VS 黄小厨

[Eng Sub] Braised Pork belly Recipe Competition – 红烧肉菜谱大比拼 – 曼食慢语 VS 黄小厨


Preview of this video Hi everyone, welcome to my channel! Today I want to share 2 super famous braised pork belly recipes. I’m a biggie food and My idol in food industry are Amanda taste and Huangxiaochu. My idol in food industry are Amanda taste and Huangxiaochu. Both of them have published braised pork belly recipes, Today I want to try and cook both of these 2 recipes together, and see which one tastes better and make your mouth water!! Alright guys, come with me and start cooking! Let’s see take a look at the ingredients for cooking these 2 recipes. Most of the ingredients in these 2 recipes are the same, except that, Amanda Taste’s recipe has included XiangYe, which is a Chinese herb that helps reduce the smell in pork meat. which is a Chinese herb that helps reduce the smell in pork meat. Other than that, the Chinese cooking wine, Huangjiu is also different in these 2 recipes. Huangxiaochu used a whole pot of this Chinese wine for the base of this dish. Huangxiaochu used a whole pot of this Chinese wine for the base of this dish. Huangxiaochu used a whole pot of this Chinese wine for the base of this dish. When I cooked Huangxiaochu’s recipe, I used 1 bottle and a half of the Chinese wine. That’s a lot more than what I put in Amanda’s tastes’ recipe. So after we get all the ingredients ready, let’s start preping all of them. 🙂 This part is fast forward. After we cut up the pork belly, ginger and green onion, Let’s first work on Amanda Taste’s recipe. Put the pork belly pieces in a deep pan with water And then also put 4-5 slices of ginger and 2 pieces of green onion and 2 pieces of Xiangye. Although I bought my pork belly in Whole foods, there are still some smell on the meat. I decided to put Xiangye in this step as well. After 5-10 minutes, when the water starts boiling, that means the meat is ready! We need to take the pork belly out and run them under warm water to clean them a little bit more. Now we can start pan frying the meat for both recipe. On the left hand side, we have Amanda Taste’s meat being fried, and on the right hand side we have Huangxiaochu’s meat. We can see the color of the meat on the left side is white, because we just use boiled the meat. And on the right side, the meat is still red. 🙂 After the skin turn slightly yellow, the pan fried step is done. This is the caramelize sugar that was being cooked by oil. It is ready as well. Later we will need to put those caramelized sugar into the black clay pot. Before we do that, we need to lay the 3 green onion and 2 ginger and a piece of Xiangye, which are all cut into pieces into this pot. Before we do that, we need to lay the 2 green onion and 2 ginger and a piece of Xiangye, which are all cut into pieces into this pot. Let’s also lay the pan-fried pork belly into this pot as well, Let’s also lay the pan-fried pork belly into this pot as well, Suddenly there are motorcyle sound?!! On the right hand side, we put a bottle and half of the Chinese cooking wine and 3-4 pieces of ginger into the purple pot. Turn on the gas to medium- high, and wait for it to boil. On the right hand side, we put a bottle and half of the Chinese cooking wine and 3-4 pieces of ginger into the purple pot. Turn on the gas to medium- high, and wait for it to boil. Finally, we are pouring all those beautiful caramelized sugar into the black pot. After that, we need to put some boiled hot water into this pot as well. Water is good when it covers all the meat. After the purple pot starts boiling, we put 2-3 table spoons soy sauce and a little salt into the soup. Make it boil and turn the gas to low to cook the meat for an hour. On both sides, they have been cooked for an hour.On top of the black pot, you guys can see there is aluminum foil paper with some holes on it. This is a famous Japanese cooking method, in this way the meat underneath the foil paper will be evenly cooked as well as the color of the meat. We can see both sides starts to boil! Now let’s turn the gas to medium – high, and cook around 10-20 minutes for the sauce to get thicker. Remember to keep stir-ing them. Alright, both of the dishes are ready! Let’s go ahead and try some! Red plate is Amanda’s taste recipe, and green place is Huangxiaochu’s recipe. Let’s first try the Amanda Taste recipe!! When I cut the pork belly for this recipe, the cubes have fat and lean meat spread evenly. There might be a little more fat in this plate. We can see some more belly in the red plate than the green one. Yuuuum, in Amanda’s recipe, the meat tastes soooo soft and waxy. In my opinion, these 2 recipes have similar style In my opinion, these 2 recipes have similar style They are both in the sweeter side Let’s try Huangxiaochu’s recipe, Let’s try one has both fat and lean part of it. One of the biggest traits that Huangxiaochu’s recipe has is it’s the stronger taste of the Chinese cooking wine. Because his recipe requires a whole pot of Chinese wine for the dish base, And I used 1 bottle and a half. So when you first eat it, initially you will taste the chinese wine and then the sugar sweet taste. Huangxiaochu’s recipe comparing to Amanda’s, The meat is not as soft and waxy as Amanda’s. Because the meat wasn’t being boiled by hot water, Instead the raw meat was being cooked directly by chinese wine, therefore it’s not that soft. So for my perspective, I prefer Amanda’s recipe more than Huangxiaochu’s. So for my perspective, I prefer Amanda’s recipe more than Huangxiaochu’s. I think it’s closer to what I have been eating since I was a kid. With the sweet and the caramelized taste, and the soft texture. Hello everyone again, (Sorry my camera lost it’s focus in this last bit section) After we tasted both of the recipes, I think both of the recipes are great, I was born in Northern part of China, So I didn’t grow up eating a lot of dishes with the Chinese cooking wine in it. So for me, Huangxiaochu’s recipe has a stronger Chinese wine taste in it, Huangxiaochu’s recipe has a stronger Chinese wine taste in it, Amanda’s recipe has more of a sugar taste to it From a sweetness perspective, Amanda’s recipe also has the caramelized taste to it, And Huangxiaochu’s recipe only has the regular cane sugar taste. All in all, they are both very good recipes. I hope you guys like my first video, Please please please remember to click Like on this video if you like it, Please please please remember to click Like on this video if you like it, And leave comments below, tell them which recipe would you like to try, You guys are more than welcome to @ me on my instagram and direct message me if you also tried these 2 recipes. You guys are more than welcome to @ me on my instagram and direct message me if you also tried these 2 recipes. We can talk which one do you like the best. Please also tell me what other recipes do you want me to compare, and please leave a comment below! Please also tell me what other recipes do you want me to compare, and please leave a comment below! Please also tell me what other recipes do you want me to compare, and please leave a comment below! Let’s try the famous recipes together! Bloopers alert!! Alright, see you guys next time! Bye, and XOXO. Ah o, Is my face super big?……. (sad) Not a lot of differences……..

3 thoughts on “[Eng Sub] Braised Pork belly Recipe Competition – 红烧肉菜谱大比拼 – 曼食慢语 VS 黄小厨”

  1. Your video made me hungry! I don’t normally like cooking videos, this is one of the best I’ve ever seen out there! Gotta try this at home, thanks for making the video BananaSmoothie!

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