How to Make a Heavenly Braised Pork Belly
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- Опубликовано: 29 дек 2024
- In this episode of How-To, Abby Lee, head chef of Mambow in East London, walks us through her dark soy sauce & coriander braised pork belly dish called Babi Chin. A classic Peranakan Chinese dish with bold flavours, that anyone can make.
Click here for the full recipe: www.vice.com/e...
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Check out the full recipe: www.vice.com/en/article/how-to-make-babi-chin-pork-belly-malaysian-food-recipe/
Everything about Abby puts me in a better mood. I heart her.
Taking about how you got where you are,it helps everyone understand the style of chef,the ingredients looked great,you showed how you could make everything work together as one amazing dish.
This made me instantly hungry. Need to hit up Mambow 🙌
abby just murked the stars of western cuisine. and i'm here for it
Why do Asians always have to invent some sort of cuisine war between East and West, so insecure
I've never had Malaysian food before, but chef Abby Lee does a good job explaining it and talking about the preparation of the dish. I'm sure it must taste excellent. Well done chef.
I'm in love!!!
so flat the walls are jealous LOL
Well done ❤
"too salty" is a classic Asian Mum thing to say.
Well done Abby
I heard "a bit salty" in uncle rodger voice
Most incredible chef!
Thank you for this ❤❤❤
Well done🎉🎉🎉
So how long is thia supose to braise?
I guess you either didn't pay attention or didn't watch the video all the way through? She said about 1 1/2 hours......either in the oven or on the stove top....
Shit look fire fr
Ooohhh, so it's peranakan food.
SAMBAL BELACAN 💯
That looks serious!
well done 👍
She’s so beautiful
uh oh Abbey having a Joy Luck Club moment at the end of the video. Not salty enough.... too salty!!
or Gru from despicable me... look ma I made a rocket!! Ma "MEH". Parents always being the parents Abbey....
It is because Children almost always find the Cheats like using the Blender/Mixer vs using the Mortar and Pestle and things like that. Parent's food has more depth of flavors than their children's foods do most of the time. It is hard to replicate their food's taste even if we do it the same way. Something about it.....
@@1flash3571 no it's parents who think they should always keep their kids humble because that's the way they were brought up, whether the comment is right or wrong.
Nothing will be good enough.
Could anyone be more likeable
class permanent
First entry reg 😂
Married to a Malaysian so we cook a lot of Malaysian food. I'm guessing using these red chillies is the western version? We only use dried chillies which are way more spicier for making a paste or making sambal belacan.
Different Regions, and families do it differently I guess?
1:48 😂😂
not gonna lie, she's the dish..Yeah im thirstin'
Weirdo
I've never had it with sambal belacan just the dish itself.
Gonna have to try this recipe then.
❤
Abby is a wonderful host, I love listening to her talk about how she ended up cooking, and the recipe looks absolutely delicious, but WHY in the world is the framing in this video so bizarre and shoving her off to the right side in the most of the wide shots? Center the *person*, not the stinkin stove.
It's a bit salty, oh gosh... Looks great to me, though 👏🏻
Oh my, that looks friggin amazing. What time shall we show up and what beverages should we bring? 😂😂
Is this new content?
Marry me... marry me!!!!
Idk what voice i expected, but it wasn't that. I'm always getting jump scared by the British accent 😂
You should get out more
Jump scared by the hair is more like it
@@asianmovement happens with actors mostly. No one with that accent where i live 😂
You know British people with Asian descent exist right. Let me guess you’re American.
big "why is Akwafina talking like she's from Queens" energy
Nyonya business
1 hour and a half is not enough for braising.
A cursory search on braising time lists 1.5-3hours. Rendering fat varies anyway and I'm sure she's made this dish a number of times to get it exactly where she needs.
Also, the meat probably rests for a half an hour, so it's still cooking
Yeah. For thick meats, I braise it for at least 2 hours. The size of the meat she cooked wasn't that big. Thick, but not big. If you cover it and braise it for 1 hour and half then uncover and cook the sauce down for half an hour is good enough I think.
@@1flash3571
You've made this recipe before?
I've got a St Louis style set of ribs in my fridge
The spare ribs ( intercostal and rib cage ) with the pork belly and skin still attached
This recipe should still work if I cut the ribs down into chops?
@@1flash3571 pork belly is different,because it is fatty meat.so braise mean slow let the fat come out and you braise more longer more fat come out and the meat less grease and more soft and tender.when i work in the restaurant we have a braised pork belly recipe usually braise the marinate pork belly over 10 hours on 85C and serve with red wine sauce.
Amazing Chef! Just watching You Create is SO ATTRACTIVE. What a Brilliant Young Beautiful Woman. I’m Hooked. One ☝🏾 of My Best Videos on RUclips!
☮️❤️🙏🏿👍🏾🤙🏾👊🏿😎
No well done. Word to the wise, make sure foods aren't over cooked and don't expect praise in life. Parents and family can be as harsh as uncooked garlic.
great sauce but pork-belly....... A former byproduct turned into an overpriced fad.
just stay in italian food
Beautiful girl
She's a professional chef, with an electric stove??? OK
You realize that’s not her actual kitchen, right?
And also, many, many Michelin kitchens use induction as well as gas, especially for the pastry work and in their R&D kitchens
Nice try though!
It doesn't look how Malaysians do it and I doubt its goodness. Would love to try it someday but I doubt I will ever head to London to eat Malaysian food. Malaysian here btw.
🍪
Also, she’s a chef running her own restaurant in a competitive, international city.
@@hendelar good for her! I just won't necessarily be a patron at her restaurant if I'm there at London. Would be a waste to eat what I eat as a staple here in Malaysia.
OH NO! What will they do now that your presence won't grace their restaurant? The humanity!
Weird comment. Also, I didn't realise you knew how all Malaysians do it. I don't even know how the people on my road cook a roast. You've got a completely pointless super power there.
Taste aside, this is the most disgustingly-looking braised pork I've ever seen.
Lose the blue hair
Nah she looks dope with it 🤩
@@isabelle843 nothing beats a natural woman.
@@ApoBeef Yeah, you're a neckbeard
@@ApoBeef don't worry they wont look your way
@@nattobaby I hope not
@mrneigelng Mayla foods 🙂↔️