A year or two ago, Mandy used 13 spice powder instead of 5 spice powder to make braised pork belly. Now I only use the 13 spice powder in all the recipes that need either one. If anyone hasn't tried the 13 spice powder then I definitely recommend it!!!
@@richardlau2447 Look for Mandy's video for Steamed Pork Belly Recipe (Mei Cai Kou Rou) she shows the box for the 13 spice powder and the description includes a link to order it.
She recently explained that 5 spice doesn't mean only 5 spices are used, but that the spices used cover the 5 flavours (sweet, sour etc) and that 13 spice is very similar to 5 spice. I will have to look out for it next time I'm in our local Asian supermarket.
Mandy... I just made last night ... Finally! Your Beef with Black Bean Sauce... Excellent! I wanted to let you know, so I chose your most recent post! 😃 Thank You, once again! Marty in New Jersey.
I discovered your channel 3 months ago and I have made 5 recipes so far , each one perfect and delicious , thank you so much ,hugs from tel aviv , Israel.
Wow, Mandy it’s time you knew. I’m your long lost brother from the UK yet oddly completely like typical English looking. It’s about time you invited me over for your amazing food. It’s not fair having to only eat Sunday lunches and fish and chips 😂👍
Hi Mandy im an Ofwt here in Hongkong and i learned lots of chinese recipe from you My Employer do love it too You channel is useful for me because you talk ed English fluently so i understand and learned your techniques in cooking
Thanks for the feedback. I'm simmering mine now. Hope it turns out just as good 😍 I don't have a few ingredients and will only know tmr as simmering ends at 12:30am! 😂
Red Braise- one famed dish I have been looking to see Mandy give recipe for! I must procure pork belly now... A new Asian market nearby, Won's (big thanks to the powers that be, and my local Asians!) had some fresh pork belly on a Saturday, I might be able to get the eggs there but I know Uwajimaya sells them. Yummmmm....
Kevin, if worse comes to worse, see if they have canned quail eggs. If you use the canned eggs, figure on about 1-2 cans and skip the boiling / deshelling of the eggs. Drain, rinse and drain the eggs and add to the red braze as shown. Because the canned eggs keep much longer than fresh, they are often easier to find and less expensive but work in a recipe like this beautifully. I also use canned eggs for an appetizer, marinated in Zaolu "pickle sauce" overnight.
@@Bear-cm1vl Well that sounds good. Not to be mistaken, I really like to travel about the region for food procurement. It's a direct opposition to the Chem in Western foods making us a national syndrome. I have found Asian and more to be free of it if an round offering fit for a human table. My bloodwork and doctor's test results prove it. Mad science ran away with my dad, grandmother, and diabetes scare already. So, going far and wide to shop is a better experience in community and citizen, nationalist and patriot for me... Plus, way more interesting; even a fascination. SO happy she used quail eggs. My grandmother's farm included numerous fowl and the quail eggs are a kid-sized boiled egg memory most fond. It's right up there with goat butter on pancakes with maple syrup. Finding the eggs recently at Uwajimaya, I finally just could. Plus we have light rail now, getting around is so easy.
@@KevinWJenner you may get a kick out of this story then... I grew up on a farm and our neighbor was an older lady who my brothers and I helped with repairs and upkeep. I was about five, my oldest brother was in his 20's and my middle brother was in his mid teens when this happened. We had been working on fence repairs and about 0830 our neighbor offered us breakfast. She asked my oldest brother how many eggs he wanted and, to my shock, he said 12! My middle brother said 10 and my jaw hit the floor! She asked me and I said, "two please" only to get a very confused look from the lady, responding "are you sure?". It turned out she raised guinea hens and it takes about 3-4 of their eggs to equal a large chicken egg! She was kind enough to make me a couple extra slices of toast the morning I thought my brothers were just being greedy hogs!!!
@@Bear-cm1vl My Gran never much could get the Guinea Hens to give up their eggs... 'Course she ranged 'em. The only ones I had were a real procurement. You recall some serious detail from so long ago! As I recall, Guinea Fowl eggs were much like chicken. So are quail. But duck... Duck eggs are luxury. Best for pasta & more.
Thank you very much for the suggestion to use soybean paste (doenjang) instead of doubanjiang in your recipe. Unfortunately I’ve had to limit the spiciness level in the foods I cook, but I still want the same earthy, fermented flavor. I’ll give it a try for other dishes.
Thank you so much for sharing your cooking. Also the way you describe the cooking process and explain possible alternatives is incredible. Also do you have TikTok? I’ve seen a couple pages repost your videos but not sure if any of them are you.
This is now one of our new favourite recipes, though I didn't have any quail eggs to hand. I'm going to make it with tofu to see if that works. Big thank you!
Mindy, I notice this clay pot is not as deep as ones you have shown before. Do you have different sizes of clay pots? This recipe looks so good. I will have to try the Quail eggs! Thank you for showing different products you use. I have been building up my ingredient stock. I have your wok and have been making more Chinese / Asian meals. So good!
Hi Mindy!!! I like pork belly. I never see quail eggs anywhere around me. Can you use small regular eggs??? I sure enjoy your videos. You show us step by step.I have a clay pot but it's very small like for eggs. This dish looks super yummy. I want to try it one day. Great Video!!!...🦋
Hi Mandy. So delicious looking . Made me instantly hungry. Thank you for your excellent presentations and we always look forward to seeing you with all of your skills. We are sooo grateful. 👍👍👍👍👍👍👍 🧡🧡 !!
Hello there Mandy. Thank you for this recipe. I’m excited to try out this recipe since Sichuan doubanjiang is used. This is something new to me. I want to ask you if it’s a good idea to mix pork belly and spare ribs in the same braise? ❤
If I were to use chicken eggs, could I add them at the end of the cooking time after the sauce has reduced so that the eggs are not overcooked and tasting of sulpher?
"Hi, everyonnnnnnne..!" That never gets old 🙂
I want a t-shirt with this on it. ❤
@@joebroadinjapan১😊😊😊1১
A year or two ago, Mandy used 13 spice powder instead of 5 spice powder to make braised pork belly. Now I only use the 13 spice powder in all the recipes that need either one. If anyone hasn't tried the 13 spice powder then I definitely recommend it!!!
I’ll look for the video. Thanks.
@@richardlau2447 Look for Mandy's video for Steamed Pork Belly Recipe (Mei Cai Kou Rou) she shows the box for the 13 spice powder and the description includes a link to order it.
She recently explained that 5 spice doesn't mean only 5 spices are used, but that the spices used cover the 5 flavours (sweet, sour etc) and that 13 spice is very similar to 5 spice. I will have to look out for it next time I'm in our local Asian supermarket.
Wonderful! This is the first recipe I've found where the final result looks like what I ate while overseas. Going to give this a shot! Thanks.
I have this cooking as i write this and the smell is something else! Thank you Mandy
Mandy... I just made last night ... Finally! Your Beef with Black Bean Sauce... Excellent! I wanted to let you know, so I chose your most recent post! 😃 Thank You, once again! Marty in New Jersey.
I discovered your channel 3 months ago and I have made 5 recipes so far , each one perfect and delicious , thank you so much ,hugs from tel aviv , Israel.
Wow, Mandy it’s time you knew. I’m your long lost brother from the UK yet oddly completely like typical English looking.
It’s about time you invited me over for your amazing food. It’s not fair having to only eat Sunday lunches and fish and chips 😂👍
Agreed that an invite to Mandy's for Chinese food would be amazing, but really good fish and chips are pretty awesome, too! 😋
Ms. Mandy, once again you are torturing me at lunch time with a mouth watering recipe! 💛
Hi Mandy im an Ofwt here in Hongkong and i learned lots of chinese recipe from you
My Employer do love it too
You channel is useful for me because you talk ed English fluently so i understand and learned your techniques in cooking
this came out amazing! soooooooo good, and really easy to make. first time i've ever had quail eggs, too, and i'm hooked!
Thanks for the feedback. I'm simmering mine now. Hope it turns out just as good 😍 I don't have a few ingredients and will only know tmr as simmering ends at 12:30am! 😂
@@001awesomeyen good luck! =D
@@god-of-gamblers thanks. It still turned out yummy! 😋
Thank you, Mandy for this simple, easy and delicious recipe! ♥
Preparing this same dish as I rewatch this 👍 can’t wait
recipe did not disappoint! so good!
Pork belly definitely is a Chinese favourite, will cook myself for the first time tonight 😋🍖 Greetings from Beijing 🌆🇨🇳
Oh WOW. That looks So Good, Mandy!! I just saved it to my playlist....Chinese food to make 😄❤️❤️❤️❤️. I cannot wait to try it! You are a treasure!
Red Braise- one famed dish I have been looking to see Mandy give recipe for! I must procure pork belly now... A new Asian market nearby, Won's (big thanks to the powers that be, and my local Asians!) had some fresh pork belly on a Saturday, I might be able to get the eggs there but I know Uwajimaya sells them.
Yummmmm....
Kevin, if worse comes to worse, see if they have canned quail eggs. If you use the canned eggs, figure on about 1-2 cans and skip the boiling / deshelling of the eggs. Drain, rinse and drain the eggs and add to the red braze as shown. Because the canned eggs keep much longer than fresh, they are often easier to find and less expensive but work in a recipe like this beautifully. I also use canned eggs for an appetizer, marinated in Zaolu "pickle sauce" overnight.
@@Bear-cm1vl Well that sounds good. Not to be mistaken, I really like to travel about the region for food procurement. It's a direct opposition to the Chem in Western foods making us a national syndrome. I have found Asian and more to be free of it if an round offering fit for a human table. My bloodwork and doctor's test results prove it.
Mad science ran away with my dad, grandmother, and diabetes scare already. So, going far and wide to shop is a better experience in community and citizen, nationalist and patriot for me... Plus, way more interesting; even a fascination.
SO happy she used quail eggs. My grandmother's farm included numerous fowl and the quail eggs are a kid-sized boiled egg memory most fond. It's right up there with goat butter on pancakes with maple syrup. Finding the eggs recently at Uwajimaya, I finally just could. Plus we have light rail now, getting around is so easy.
@@KevinWJenner you may get a kick out of this story then...
I grew up on a farm and our neighbor was an older lady who my brothers and I helped with repairs and upkeep. I was about five, my oldest brother was in his 20's and my middle brother was in his mid teens when this happened. We had been working on fence repairs and about 0830 our neighbor offered us breakfast. She asked my oldest brother how many eggs he wanted and, to my shock, he said 12! My middle brother said 10 and my jaw hit the floor! She asked me and I said, "two please" only to get a very confused look from the lady, responding "are you sure?". It turned out she raised guinea hens and it takes about 3-4 of their eggs to equal a large chicken egg! She was kind enough to make me a couple extra slices of toast the morning I thought my brothers were just being greedy hogs!!!
@@Bear-cm1vl My Gran never much could get the Guinea Hens to give up their eggs... 'Course she ranged 'em. The only ones I had were a real procurement.
You recall some serious detail from so long ago! As I recall, Guinea Fowl eggs were much like chicken. So are quail. But duck... Duck eggs are luxury. Best for pasta & more.
Omg finally a great channel showing how to cool real food 👏👏
Yoooo! ❤ my favorite chef! Looks good, chef!
I have pork belly in my freezer and quail eggs that I bought for the first time in the fridge. Now I have a good recipe in which I can use them
Thank you very much for the suggestion to use soybean paste (doenjang) instead of doubanjiang in your recipe. Unfortunately I’ve had to limit the spiciness level in the foods I cook, but I still want the same earthy, fermented flavor. I’ll give it a try for other dishes.
Its look wonderful!!
Always like the way you cook and you explain so well love it ❤❤❤
Hi Mandy Thanks for the recipe!!
I love your cooking so much!! So delicious
Thank you so much for sharing your cooking. Also the way you describe the cooking process and explain possible alternatives is incredible.
Also do you have TikTok? I’ve seen a couple pages repost your videos but not sure if any of them are you.
I love watching you prepare and cook delicious food.
Also, love that pot and lid very much.
Thank you for another yummy dish.
This is now one of our new favourite recipes, though I didn't have any quail eggs to hand. I'm going to make it with tofu to see if that works. Big thank you!
Having a little scoff at the end is killing me!😂
This looks SO yummy!😋
I'm watching this 2am UK time, I'll be dreaming eating this delicious dish!🥢
Another great recipe! Mandy, when are you coming out with a cookbook???!!
Mindy, I notice this clay pot is not as deep as ones you have shown before. Do you have different sizes of clay pots? This recipe looks so good. I will have to try the Quail eggs!
Thank you for showing different products you use. I have been building up my ingredient stock. I have your wok and have been making more Chinese / Asian meals. So good!
It is a new size which is not ready for sell yet. Maybe tby the end of this year.
I follow your Souped Up Recipes on FB! Look forward to the daily Post on my Feed. Will start watching your videos on YT now! This video is great! 😋
Awesome! Thank you!
Mandy wow beautiful show thank you for sharing. So yummy and eye appealing. Have a wonderful day.
Mandy you are wonderful and your recipes are simply delicious. ❤️
excellent - thanks !
Love your work Mandy!❤
Simply lovely! I Love your content! Can't wait to try this! Thank you!
wow i happen to be looking for this exact recipe. nice
That looks awesome 😋😋😋
Mandy can you tell the product that your using on your face. Your skin look so fresh .
Wish me luck, it's simmering right now and smells too good. It's finished and is delicious.
Thanks for the nice recipe 👍🏻
Wow Mindy, you are definitely making me hungry with this recipe! Thank you for sharing. I will have to make this in my dutch oven rather than claypot.
who's Mindy?
@@Marcel_Audubon She is the blogger.
@@yanglu9555 Mandy might be surprised to hear that
Hi Mindy!!! I like pork belly. I never see quail eggs anywhere around me. Can you use small regular eggs??? I sure enjoy your videos. You show us step by step.I have a clay pot but it's very small like for eggs. This dish looks super yummy. I want to try it one day. Great Video!!!...🦋
we also use regular eggs in china
Thank you
Looks great
My favorite!!!
Now am hungry 🤤.
Hi Mandy. So delicious looking . Made me instantly hungry. Thank you for your excellent presentations and we always look forward to seeing you with all of your skills. We are sooo grateful. 👍👍👍👍👍👍👍 🧡🧡 !!
Hi Mandy, Can you please ship to Auckland in New Zealand?
Thank you
wow!!! good!!!!!!!!!!!!👍👍👍
Your claypot is non stick? Enameled? Cast iron?
Hello there Mandy. Thank you for this recipe. I’m excited to try out this recipe since Sichuan doubanjiang is used. This is something new to me. I want to ask you if it’s a good idea to mix pork belly and spare ribs in the same braise? ❤
I like l always look this cooking😍
Hi Mandy, What vegetables do you suggest to cook as a side dish?
Where to purchase your cookbook?
Yummy!
If I don't have soybean paste or the other one, can I use black bean garlic sauce and chili garlic sauce?
I wonder if you can do an instantpot recipe for this?
So yummy. But you need some Asian peppers sauce 🌶️. 🥲
If I were to use chicken eggs, could I add them at the end of the cooking time after the sauce has reduced so that the eggs are not overcooked and tasting of sulpher?
yes，you can do that. But you may want to 1 tbsp less soy sauce because we don't want the pork to be too salty as it is brasied alone without the eggs.
@@SoupedUpRecipes Thank you. I will try that.
Is a cast iron Dutch oven or a Corning casserole pot an acceptable substitute for the clay pot?
yes
You know when you type in a recipe and Mindy pops up you have to click
To save time for quail egg you can grab quail egg in can from asian market
I thought you had video about cooking pork belly in pressure cooker or rice cooker..
Missing you Mandy .. Sure hope that you are OK ??
THAT IS THE ORIGINAL ADOBO FROM CHINA.
Hi!!! I see everyone calling you Mandy. Is your name Mandy or Mindy??? Sounds likd you are saying MINDY to me...🦋
Pssst. It's Mandy
@@susieangelo6410 Ok...Thank you!!!...
@@susieangelo6410 🦋
😍😍😍
I cannot get pork belly. Is there something else I can use?
pork ribs, or beef stew meat
❤
I'd like to have some of yours please
so what’s the name in Chinese restaurant?
❤❤❤😊
If the cholesterol and sugar in this dish didn't kill me my cardiologist would. 😏
Recipe please thanks
What is sit pa twae pa kya?
My pet snakes eat quail eggs, but they're still too small to an adult quail though?!
⚜️
Hélas il n y a plus la recette en français....ni les ingrédients... dommage je vais devoir me désabonner
Ni ma de 😂
This is enough to convert vegan to meat eater
This looks so good!!! Mandy, You look so pretty without the heavy bangs. Shows your pretty face!
I prefer spicy
No Vinegar? 🤔
Ni 🎉
🤓
สุดยอดน่ากินสุดๆฉันจะลองไปทำตามสูตรของคุณ👍🏻👍🏻
Dé Bird egg ✓
why u cook always use sugar,i try cook its already same like ur,i dont like its because i feel to much sweet because of that sugar