Thanks to you Marion, I use angostura bitters all the time in everything from baking to cooking. It’s basically the warm spiced cousin of vanilla extract!!
I love angostura bitters people of Trinidad and Tobago have been using this bitters in cooking ever since I could remember, as a little girl growing up my grandmother and mother have been using it! It always made the food taste so much better! Thankyou Marion for sharing these dishes!
Your food is always so appetizing and you make it do easy to follow your recipes to make your wonderful meals. See you're using our famous Angostura Bitters all the way from Trinidad and Tobago 🇹🇹 we so love you in my family. Keep those dishes coming we're totally excited for a new one every time. ❤️❤️
Made this tonight, very nice and did the 2 side bits as well. Was hard to get the Angostura Bitters but found some at a larger Asda store here in the UK. Thanks again makes meal times amazing.
I made thus last night and it was awsome, served with a little rice and it made a great meal. Since I had the bitters, sugar and orange peel I added a little bourbon for a nice Old Fashioned as the belly cooked.
Wow a modern take on vietnamese pork belly. I feel like if you put these pork belly in a baguette and those pickles cucumber and green onions you would have the best pork belly banh mi lol
I have a request, and I'm not sure how else to ask. I recently had bariatric (weight loss) surgery, so from now on, what I an eat is kind of limited. But I absolutely love your take on Asian and fusion cuisine, so I'm wondering if you could a show on some favorites that would fit a bariatric diet? Basically smaller portions, high protein, not a lot of fat, slow acting carbs (brown rice or quinoa, more as a side or garnish) and fresh or lightly steamed veggies to provide some nice fiber. There is a great deal of variety in Asian cuisine so I am sure there are plenty of dishes out there that would qualify, I just haven't been able to find any.
I love the way you cook Marion, i wish you can be Well-known via Vietnamese cooking methods and beautiful cuisines like Sonny of the channel BEST EVER FOOD REVIEW SHOW. I think this is the most famous channel about foods in the world and of course Vietnamese foods and dining styles also, the core team are Vietnamese and Sonny is an American. Vietnamese foods now are very popular, exciting, tasty, attractive, special to the world's diners. More and more American, Korean, Chinese, Japanese, European etc,,, arrive in Vietnam to travel, live, work, cook and dine. Vietnam is the best place to live and eat for foreigners, the safest country for foreigners to live permanent in their whole life. Welcome Marion.🥰🥰🥰
well i went out and bought abottle of Angostura Bitters for this it's cooking right now ..fingers crossed ...btw i added a smidge of sesame oil and 2 really finely minced smallish thai birds eye chillis
Marion, I love your cooking and have followed you since Master Chef, but my 1 burning question is why do you not weigh 100kg+ ? Your food is so lush :) and don't say use portion control when it comes to great food. Cheers T
I’d just use a spice blend (something heavy on cloves, cinnamon, anise, etc) like Chinese five-spice. Angostura Bitters is just a neutral liquor infused with spices :)
Marion, what brand of stock cubes do you use? Looking for a natural one too. Also while Hainanese chicken is simmering, does it need to be left uncovered?
I tried this for lunch today and it turned out bad! I'm not blaming Marion's recipe but my method. Firstly, I used fatty pork belly and didn't remove the fat. I also marinated it overnight instead of 30 mins. I thought it would add more flavour. When I charred the meat there was ready a lot of oil. The smell during the braising was indeed heavenly but the end result was I had a very sticky, (it turned hard when it cooled down) pork floating in oil! The Vietnamese dressing went well with the pork. So my first try did not go well. The next time I'll follow Marion's recipe more closely and cut down the fat...
If you braise pork belly, you need alot of fat so that the meat will not be dry with long cooking time. You should leave them on. Let the fat melt and then let it cool down in the fridge. After 2 hours, you can just remove the fat solid on top and reheat.
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Angostura Bitters for anything other than my cocktails - it's a moment for me of "why didn't I think of this ". I ruined pork today 😪but I blame the oven, seriously need a new one - some days are long.
i am gonna make this but wow 1/3 cup of angostura bitterrs is 80-ish mls and a 200 ml bottle of Angostura bitters is $24 aussie dollaroos so the recipe cost of bitters is $10 just sayin'...
I had to pay $37 dollars for my bottle today. Very expensive.The actual pork belly was ‘only’ $16 ( on sale). I have to make it again as I have no idea what to do with the rest of the bottle.
Мне кажется, что мясо готовили двумя дублями и первый раз сильно пересушили. А так всё норм. Вижу рекламируемый соус, по самой низкой цене, в московском Метро.
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Every single dish you make is inspirational and delicious. It makes me want to cook every single thing you make! Thank you.
This recipe is one of the best dishes I have ever made!! Thanks, Marion!
Excellent detailed and easy to follow recipes that achieve the expected results. Marion's a great teacher!
You an absolute master of spice blends, flavours and Yummycilious food
I'm from Trinidad 🇹🇹!!! We make Angostura bitters!
Do you cook Vietnamese?!
Love this recipe...it looks amazing and loving to see my angostura bitters featured again in your amazing recipes. I simply cannot cook without it.
Thanks to you Marion, I use angostura bitters all the time in everything from baking to cooking. It’s basically the warm spiced cousin of vanilla extract!!
vietnamese food is wonderful! my personal fave
I feel proud to see that you're using something made from my country , thanks for the representation of trinidad 🇹🇹
Made this recipe for dinner tonight everybody absolutely loved it thanks for another cracking recipe
Great to hear Malcolm! -Team Marion's Kitchen
Just made this. Had the bitters but no orange. It was gorgeous 😍. Thanks again Marion ☺️
Oh man does that look yummy! I’m making a note to try this recipe the next time I can get my hands on pork belly! 😍
Looks so delicious 😋. Can't wait to try it .
Look very delicious 🤤 😋
Always a joy to see you! Thankyou Marion.
Love that pork looks delicious simple to prepare I will prepare some thanks for sharing my friend ❣️
Wow can’t wait to make this for my family 👍❤️
I made this tonight - delicious! Thanks so much🙏
Looks really easy to make!
I love angostura bitters people of Trinidad and Tobago have been using this bitters in cooking ever since I could remember, as a little girl growing up my grandmother and mother have been using it! It always made the food taste so much better! Thankyou Marion for sharing these dishes!
I made your lemon, lime and bitters chicken and it was incredible so I can't wait to try this!
Awesome!! I loved that one too! 🙌 So glad you tried it out!
@@Marionskitchen Oh it was honestly out of this world good ❤️
Your food is always so appetizing and you make it do easy to follow your recipes to make your wonderful meals. See you're using our famous Angostura Bitters all the way from Trinidad and Tobago 🇹🇹 we so love you in my family. Keep those dishes coming we're totally excited for a new one every time. ❤️❤️
Luv the pork belly.
I also make the carrot salad, with cucumber and Jicama...
Going to try this very soon, thanks so much I love most of your recipes 😀👍
Made this tonight, very nice and did the 2 side bits as well. Was hard to get the Angostura Bitters but found some at a larger Asda store here in the UK. Thanks again makes meal times amazing.
Thanks for sharing
I’m making this next weekend…. Such a simple ingredient to deliver a great end result
I made thus last night and it was awsome, served with a little rice and it made a great meal. Since I had the bitters, sugar and orange peel I added a little bourbon for a nice Old Fashioned as the belly cooked.
Oh I love the idea of adding bourbon!!
Angostura 🇹🇹🇹🇹🇹🇹 looks delicious
Wow looks yummy 😋 thank you Marion for sharing your recipe ❤️
Mmmmm, dinner tomorrow. 😁…and it was delicious!
Marion I make everything you post. This is going to be Saturday dinner ☺️
Yummy yummy
Wow a modern take on vietnamese pork belly. I feel like if you put these pork belly in a baguette and those pickles cucumber and green onions you would have the best pork belly banh mi lol
I have a request, and I'm not sure how else to ask.
I recently had bariatric (weight loss) surgery, so from now on, what I an eat is kind of limited. But I absolutely love your take on Asian and fusion cuisine, so I'm wondering if you could a show on some favorites that would fit a bariatric diet? Basically smaller portions, high protein, not a lot of fat, slow acting carbs (brown rice or quinoa, more as a side or garnish) and fresh or lightly steamed veggies to provide some nice fiber. There is a great deal of variety in Asian cuisine so I am sure there are plenty of dishes out there that would qualify, I just haven't been able to find any.
Delicious
Hello Marion, another fantastic recipe for me to try, thank you, but we love a lot of sauce/gravy;so can I just triple the recipe?
Big up Angostura…I’m from Trinidad!
I love the way you cook Marion, i wish you can be Well-known via Vietnamese cooking methods and beautiful cuisines like Sonny of the channel BEST EVER FOOD REVIEW SHOW. I think this is the most famous channel about foods in the world and of course Vietnamese foods and dining styles also, the core team are Vietnamese and Sonny is an American. Vietnamese foods now are very popular, exciting, tasty, attractive, special to the world's diners. More and more American, Korean, Chinese, Japanese, European etc,,, arrive in Vietnam to travel, live, work, cook and dine. Vietnam is the best place to live and eat for foreigners, the safest country for foreigners to live permanent in their whole life. Welcome Marion.🥰🥰🥰
Gosh, your food always looks so good and makes me hungry. I'm very glad I don't live next door to you. Excellent video! Gosh, I want that. Grrr! 💕💕💕
do we have to put a lid during this one hour cook?
I make pork belly and it is good and you can use it a number of ways
Would love to see you do some Cantonese style baked goods like Hong Kong egg tarts or pineapple bun !
Great presentation. Question: Can you substitute rice wine vinegar for the apple cider vinegar?
It will still work
Amazing
Would love to see some SE Asian breakfast options Marion
Here are some ideas Finnian!
www.marionskitchen.com/asian-breakfast-skillet/
www.marionskitchen.com/chicken-congee/
-Team Marion's Kitchen
i add bitters to my char sui.
another nice flavor to add is a bit of liquid smoke.
Yum
A work friend from Bali has gave me some lemons X with orange any recommendations
well i went out and bought abottle of Angostura Bitters for this it's cooking right now ..fingers crossed ...btw i added a smidge of sesame oil and 2 really finely minced smallish thai birds eye chillis
Marion, I love your cooking and have followed you since Master Chef, but my 1 burning question is why do you not weigh 100kg+ ? Your food is so lush :) and don't say use portion control when it comes to great food. Cheers T
Epic 👍
Do you usually simmer it lid on or off?
We simmer them with the lid off for this recipe 😊 -Team Marion's Kitchen
Looks yummy..can i leave out all the sugar that your recipes require?
Nice
Ooeeeeh this is a good one.
Wondering if the butcher will remove the ft layer? I could probably do it too!
Now, see, Marion, you fibbed about using the spices: you added white pepper and ginger after the bitters. 😉😆
Hi Marion! What can I substitute with the bitters? We don’t have that in my country 😫
I’d just use a spice blend (something heavy on cloves, cinnamon, anise, etc) like Chinese five-spice. Angostura Bitters is just a neutral liquor infused with spices :)
@@tpn1110 and vanilla right?
@@tpn1110 thank you so much!!
Marion, what brand of stock cubes do you use? Looking for a natural one too. Also while Hainanese chicken is simmering, does it need to be left uncovered?
That’s my question too??
The best way is to find a liquid stock
I tried this for lunch today and it turned out bad! I'm not blaming Marion's recipe but my method. Firstly, I used fatty pork belly and didn't remove the fat. I also marinated it overnight instead of 30 mins. I thought it would add more flavour.
When I charred the meat there was ready a lot of oil. The smell during the braising was indeed heavenly but the end result was I had a very sticky, (it turned hard when it cooled down) pork floating in oil! The Vietnamese dressing went well with the pork. So my first try did not go well. The next time I'll follow Marion's recipe more closely and cut down the fat...
If you braise pork belly, you need alot of fat so that the meat will not be dry with long cooking time. You should leave them on. Let the fat melt and then let it cool down in the fridge. After 2 hours, you can just remove the fat solid on top and reheat.
💗💗💗💗
Is it a marinade ... The meat didn't get marinated did it ? Looks great anyways
You need a big bowl of rice to eat with this dish! 😂
I like how your lips match the carrots! Very pretty!
Covered simmering?
It's another time of the year, one need to Set goals and take bold steps in achieving them.
Remember success is not obtained overnight. You just have to stop procrastinating and try
what you have always wanted, to improve your life and wellbeing, I believe Investing will take
you closer to that dream
This is the kind of world 🌎 we've made for ourselves and our children, better have no enemies when the light goes out , due to the economic criss, wars and rate of unemployment I think now is the best time to invest and make more money for the future💯.
🇺🇦I'm from Ukraine investing now will be a very wise choice ☺️ to secure a better future for my family God help us.
I Found Mr Ernest Davidson portfolio online some weeks ago, It was very remarkable and I was so impressed with the reviews.I made up to 35k canadian dollar trading with him for some weeks now
@Nathan Jeremy Wow I'm just shock you mentioned and recommended Mr Ernest Davidson, I thought I'm the only one trading with him
@@franklingustares2125 You don't really need to be shock because I'm also a mega beneficiary of expert Ernest Davidson
🤤
Can I leave the bitters out?
no, then it would just be a bit of orange peel!! Use five spice maybe
💓💓💓💓💓
Angostura Bitters for anything other than my cocktails - it's a moment for me of "why didn't I think of this ". I ruined pork today 😪but I blame the oven, seriously need a new one - some days are long.
😘
i am gonna make this but wow 1/3 cup of angostura bitterrs is 80-ish mls and a 200 ml bottle of Angostura bitters is $24 aussie dollaroos so the recipe cost of bitters is $10 just sayin'...
I had to pay $37 dollars for my bottle today. Very expensive.The actual pork belly was ‘only’ $16 ( on sale). I have to make it again as I have no idea what to do with the rest of the bottle.
This has a lot of Spiced
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I thought it’s adobo or humba (a Filipino dish 🇵🇭)😅
🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹
Kk
WOW... That's a lot of SUGAR in the carrot pickle and fish sauce dressing. Scary.
There has to be to balance the vinegar. I wont taste sweet
Is there a substitute for pork belly - not a fan.
Мне кажется, что мясо готовили двумя дублями и первый раз сильно пересушили. А так всё норм. Вижу рекламируемый соус, по самой низкой цене, в московском Метро.
Pork belly without skin… nope for me.
Why?
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Nice