Make Asian BBQ Pork Belly at Home | Kitchen Lab
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- Опубликовано: 11 окт 2015
- Mike Greenfield and Josh Greenfield of The Brothers Green learn the Asian art of BBQ pork belly from chef Sean Scotese of Lazy Siu. Learn how simple it is to make this dish at home.
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Make Asian BBQ Pork Belly at Home | Kitchen Lab 
Хобби
" Only penetrate the skin. "
Proceeds hammerfist with the force of a 1000 suns
The name for this is "siu yuk" if you want to research more about it. And if you're a fan of pork, definitely try "char siu" as well.
Bon Appetit needs to make a new pork belly video pls!
Looks amazingly delicious!
I can barely hear what the guy's saying over those two goons.
Bad hosts get rid of those 2.
.. whos kitchen does this set belong to?.. ive seen a lot of videos by Breville using chefs fromMind of A Chef.. now BA..
the cringe of those two. Let the chef do what he does best without the empty and cringy comments
looks great! but in my opinion, too much is going on taste wise. Iodinate know if its the same with all cantonese people but how or family eat 'siu yuk' is with two small dipping plates, one with sugar and one with English mustard. usually the kids go for the sugar whilst adults dip it in mustard and some mix both together!
+Vic L My primary and extended family eats it with the typical BBQ like sauce that comes with it. Never had sugary type sauce or English mustard.
My family is cantonese. We usually just eat it as is. I occasionally go for the flash-fried ginger and scallion sauce to add to it (the siu yuk sold in my city is getting increasingly bland by the year, and since it's more bland the sauce really makes it shine), or sometimes we have some hoisin sauce on the side.
Shirtless in a kitchen is disgusting. Food looked great; the hosts... no. Maybe with Brad or something instead of these guys
Did Sean Scotese get the "guy's" permission to observe and take his process, did he even bother to get this guy's name? Because it's cool and all that you're learning how to make the dishes of my people, that's not a problem. But when you're building a career off our food, you should at the very least credit the person you learned from and try to compensate them, especially when you are going on to open brick and mortar places, and get media attention, while the "guy" you "learned" (*cough* stole *cough*) from still has to hustle in a street cart till 4 am. every day.
also that's an all purpose chef's knife, not a cleaver
He never said he copied it, he probably just observed and perfected his own unique way of doing it while using that as a reference.
missed the whole point.
1) There was no compensation towards the people he "studied". Look at Andy Richter and PokPok.
the ONLY reason he gets attention is because he's a White Guy cooking Traditional Thai food in the US. Like yeah he cooks it well, but Thai People have already been doing that.
I'm not a fan of him, but AT THE VERY LEAST, he returned to Thailand and Gave the people he learned from TV attention and a spotlight so they could also get some Business Benefits off of his white attention.
2) there was no uniqueness to his process, every single part of his Recipe is taken from an Chinese technique: Sugar Glazing, Adding Baking powder to the Pig Skin, Using 5 spice, Puncturing Flash-frying herbs to make a sauce. all of that has been done before.
ok, (and please don't take this as aggressive because im just trying to have a discussion here, and online threads tend to make people sound angry)
The fact is he DID learn from someone, yes he could have learned online, but someone's physical labor went into his knowledge.
Also chefs of his industry standing (the ones who are in the circle of food critics and have a more middle class clientel) never learn online. Online recipes are meant for home cooks. It's like an industry standard to go out and "research" other cuisines and learn from other chefs. So if someone's physical labor is going into your knowledge, you best be trying to throw them some Business back.
But, the bigger point Im making is not how "common or uncommon" this dish is, it's the fact that white chefs and middle class white ascending asians get way more credit, and monetary compensation (and are allowed to open more upscale resturants) for teaching and cooking food that the average Person of Color (in this case a chinese cook) can do on a daily basis.
like this is an industry wide problem where white and white ascending chefs get paid better. And it doesn't even matter what these chefs do to try to combat it.
Look at andy richter, like he himself is not a bad person, he actually tries to give credit to the people who taught him.
But look at how much better off he is than the average mom-and-pop Thai family who runs a Thai restaurant. His dishes are pricy and critics and white hipsters love his food. He has multiple restaurants, and an Hour long Documentary on Munchies (most other chefs get 15 min) simply for cooking traditional Thai food (which despite what they say, plenty of Thai people were doing, just go to Thai Town in LA).
The average Thai family: one restaurant, food is cheap, people treat their food like fast food, and they don't have money or time to try to "introduce" traditional food to their clientele, they just need to cook what their customers like (pad Thai galore).
It's not stealing if you're not claiming it to be your own original technique, and the last time I checked, there aren't any international copyrights over preparations of food. It's not like he's going around saying "This is an original recipe and technique that I discovered before anyone else."
Food in my opinion is something that should be shared across cultural boundaries. It brings people together. Trying to police who can cook what restricts the cultural importance and power of food.
I really don't understand this logic. Should white Americans only be allowed to open steakhouses or something?