π· Braised Pork Belly: The Cantonese Way (θ―δ»η豬θ)
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Watch Daddy Lau teach us how to make Braised Pork with Potatoes. It’s a hearty Cantonese dish that combines succulent pork …
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Get the full recipe:Β https://madewithlau.com/recipes/braised-pork-with-potatoes
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I LOVE this channel! Great cooking tips π
What about Cam? When does he enjoyit?
I disagree on / my personal tips
1. The type of potato you use matters a lot! If you use a waxy potato vs a starchy potato, the cooking time is a bit more forgiving. The waxier the potato, the better it is at holding it's shape. Never use starchy potatoes like russets for braising unless you want your potato to fall apart easily. The red potato is a fairly waxy potato, but I would have gone with a waxier potato like a Yukon gold if you worry about cooking time. Essentially, research your potatoes.
2. I would wash the starch off the potatoes after cutting if you want to reduce the sticking factor when you're frying the potato. The starch on the potatoes is what's causing the potatoes to stick when frying. Plus you won't need to use as much oil while frying if you rinse off the starch.
Anyone got a link to the wok that daddy is using?
We butcher our own hogs and we call that stuff on the skin scurf.
It looks delicious
I"m surprised you have'tn made the classic Stir-fry Beef & Black Bean yet. There's a restaurant in Montreal that makes an AMAZING one and I love it. I just tried a recipe from another channel on Youtube and it's not good and way too salty.
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η΄°εε ζεδΏη¨ζ θη豬θ
Ohhh I've been waiting for this one, delicious
A small square of pork belly at my Brooklyn NY supermarket is ten dollars. One day I will splurge. I wonder how much pork belly cost in China and South Korea? β€
…..ΠΠΊΡΡΠ½ΠΎ….ΠΎΡΠ΅Π½Ρ!πππVery tasty!πππ
Yummy π
My grandma made a version with taro root. Would that be a direct substitute for potato here?
Yes, comfort food! Sometimes I like to substitute taro for the potatoes.
I have the same Gas One portable stove! I love that's duel fuel and burns at 15000k BTUs. The problem is that the fuel does not look like it's being efficiently burned.
Hello Mr thank you so much for the most amazing super delicious yummy yummy Recipe and thank you for your Beautiful video enjoy π’π’π£π΄π΄π΄β₯οΈπ π π π π π β₯οΈπ΄ππππππππ₯π₯°π₯°π₯°π₯°β€οΈβ€οΈπππ¨π§‘π§‘ππππβ¦οΈπ§π§π§ππβ£οΈππβ£οΈπ¦ππππ₯π₯ππβ₯οΈβ₯οΈπ΄πππ§‘π¨
Your Daddy's dishes are always the best!
wow i was planning on making braised pork tonight, but i will get the potatoes and try this tomorrow instead!
Can you use seafood for pescatarians and if so what type of fish do you recommend?
I love this dish, though I seem to remember it being made with taro root rather than potato.
I LOVE it when the potatoes absorb all the sauce and seasoning during a braise. They become amazing flavor bombs! Then when paired with pork π
The intuition is on point, and I am very appreciative of the explanations. This explains why my mom never really could teach me via a recipe. There are experiential parts to cooking that require observation and adjustment. Continue the great content and commentary. It facilitates cross cultural and intergenerational communication and understanding! Mahalo!
i farted!
From my experience if the pork belly has only been cooked for 10min the end result will be very greasy
Can you substitute potato with rattan in this recipe? ε―δ»₯η¨θ€ζ’代ζΏθ―δ»ε?
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I love the vlog, excellent cook !!
This unlocked a childhood memory I forgot!
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It looks delicious.