Incredible! Asian's Most Pork Shoulder Recipe | Bodian life
Hello everyone, welcome to Bodian life. I do love cooking and eating food. Today, I cooked the liquid until it coats your pork shoulder with a deeply flavored, glossy and beautiful sauce. That's How to glaze the perfect pork shoulder in 15 minutes.
▶ Ingredients :
● 0.5 kg, Pork shoulder
● 4 cloves, Garlic
● 1 tbsp, Palm Sugar
● 3 tbsp, Light Soy Sauce
● 2 tbsp, Oyster Sauce
● 1 tbsp, Dark Soy Sauce
● 1 tbsp, Cooking Rice Wine
● Pepper Powder, taste
● 150 ml, Water
● 1 tsp, Cornstarch + 50 ml, Water
▶ Method :
*The shoulder is a tougher cut located in the central portion of the foreleg. As both cuts contain a fair amount of fat, a certain degree of care is required when cooking them.
1. Trim off the fat, remove the skin and keep it for use. Trim off the flesh into small pieces or bite-sized pieces.
2. Transfer to a mixing bowl, add palm sugar, light soy sauce, oyster sauce, dark soy sauce and mix it well. Them add pepper powder, cooking rice wine and marinate for 30 minutes.
3. Crush the cloves of garlic, remove the skin and then chop them.
4. Heat a pan, add the fat and fry until get oil. Then add the chopped garlic and fry until fragrant.
5. Add the marinated pork and pour the water, cook for about 5 minutes or until completely cooked.
6. Stir the cornstarch with water, pour into the pan, Cook until the liquid has thickened. Done !
7. Fresh peppers are recommended. Serve with steamed rice and Enjoy !!!
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Title: Journey by Roa
Genre and Mood: Dance & Electronic + Bright
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#porkshoulder , #glazedpork, #asianfood, #bodianlife
Hope you loved this Food and will try to make it. If you have any feedback or suggestions please drop a comment to let us know. Thanks and Enjoy Your food !!!
How to Make Off-The-Bone Braised Ribs with Radish & Carrots 红烧排骨 Chinese Style Pork Recipe
Braised Pork Ribs, aka Red Braised Pork Ribs (simplified Chinees 红烧排骨 pinyin: hong2 shao1 pai2 gu3), is a classic Chinese pork dish. It's a spin on another popular Chinese dish called Hong Shao Rou or Braised Pork Belly. If you like braised pork belly but avoid it for health reasons, try using pork ribs instead. If using pork belly, cook it until the fat and skin become gelatinous and melt in your mouth. Heavenly! If using ribs, cook until the pork falls easily off the bone. The sauce in both dishes should be thick, a little sweet, and sticky enough to coat the pork completely. Braising is an excellent cooking method for achieving a melt-in-your-mouth texture. You can serve these braised ribs with steamed rice and dark green vegetables to round out the meal because we've added roots to this dish. If you want eggs, simply add a couple of hard boiled eggs for a truly perfect meal. Bon appetit!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Braised Pork Ribs with Radish & Carrots 红烧排骨
Ingredients:
Serves 4 pax
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25g rock sugar
650g pork prime ribs
200ml Chinese white rice wine
2 tablespoons oyster sauce
3 tablespoons premium dark soy sauce
1 cinnamon stick
1 bay leaf
1 star anise
20g young ginger (lightly smashed)
Add enough water to cover the ribs
320g radish
140g carrots
0.5 teaspoon salt
0.5 teaspoon sugar
Some cornstarch solution
===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Rock sugar
Chinese white rice wine
Oyster sauce
Premium dark soy sauce
Cinnamon stick
Bay leaves
Star anise
Cornstarch
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
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If you like this recipe, you might like these too:
Super Easy Sticky Chinese BBQ Pork! Char Siu Pork Ribs 叉烧排骨 Chinese Barbecue Pork Rib Recipe
Chinese Style Fragrant Crispy Garlic Pork Ribs Recipe 酥炸蒜香排骨 How to Cook Pork Ribs • Chinese Pork
Super Easy Fall-Off-the-Bone Chinese Style Ribs 气压锅中式排骨 One Pot Chinese Pork Recipe -Pressure Cooker
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Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
Don't forget to follow me on Instagram for foodie tips and more recipes.
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
Martha Stewart Teaches You How to Braise | Martha's Cooking School S1E10 Braising
Braising is a busy cook’s best friend, and here’s why: with little hands-on time and no special equipment, this “low-and-slow” method produces hearty, consistently flavorful main courses and side dishes that belie their ease. It’s also a great way to cook lean, inexpensive cuts of meat. In this episode, Martha shows you which cuts are ideal for braising and the best ways to cook them, sharing recipes for classic pot roast, braised cabbage with apples, and pulled pork sandwiches.
#Braise #HowTo #Food #Cooking #MarthasCookingSchool #MarthaStewart
00:00 Introduction
00:28 Braising Glossary
06:12 Pot Roast
13:58 Pork Shoulder
19:55 Cabbage
Every Friday, only on YouTube.com/MarthaStewart!
This episode originally aired on PBS as Martha Stewart's Cooking School Season 1 Episode 9.
Full Recipes:
Classic Pot Roast -
Braised Cabbage with Apples -
Pulled Pork Sandwiches -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Teaches You How to Braise | Martha's Cooking School S1E10 Braising
Lamb Stew | Jacques Pépin Cooking At Home | KQED
If you're looking for a winter recipe to take the chill off, nothing beats a nice hearty stew. Jacques Pepin's stew recipe uses lamb breast, chopped vegetables, and fresh herbs. Delicious and inexpensive!
Cut the lamb breast into strips and remove the fat. Brown in a large pot on high heat for 20 to 30 minutes total. When it browns a bit, reduce heat and partially cover for remaining time. Pour out the fat. Stir in one coarsely chopped onion, 4 cloves of crushed garlic, and 1 1/2 tablespoons of flour. Add 2 cups of water, thyme, and bay leaves, bring to a boil and cook for 5 - 10 minutes. Add chopped carrots, turnip, potatoes, salt and pepper. Bring to a boil, reduce heat, and cook for 30 minutes.
What you'll need:
Lamb breast, one onion (chopped coarsely), 4 cloves of crushed garlic, 1 1/2 tablespoons of all-purpose flour, 2 cups water, fresh thyme, 2 bay leaves, 2 carrots, one turnip, two peeled potatoes, salt & pepper, 1/2 cup frozen peas.
Jacques Pépin Cooking At Home
Episode 130: Lamb stew
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#jacquespepin #howto #dessert #grapefruit
About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
萝卜焖排骨❤️Braised Pork Ribs with Daikon (White Radish) (简单家常菜 | 非常开胃下饭 | Radish and Pork Ribs Stew)
Braised Pork Ribs with Daikon (White Radish), simple and delicious ❤️. Use ginger, garlic, star anise, bay leaves and other ingredients to braise the ribs. The ribs are stewed so soft, fragrant but not greasy, very yummy. When braising the ribs, add the Daikon (White Radish). While the Daikon releases its own sweetness, it can also absorb the taste of the sauce. The Daikon is sweet, soft and tasty. The soup, mixed with cooked rice, SUPER appetizing!
Simple, delicious and healthy, please try it!
***Please turn on closed captions***
萝卜焖排骨，又简单又美味❤️。用姜、蒜、八角、香叶等材料去焖排骨。把排骨焖得酥烂，香而不腻，很惹味。焖排骨的时候，加入白萝卜。白萝卜释放出自身的清甜味的同时，又能吸入酱汁的味道。清甜的白萝卜，焖得又软又入味。那汤汁，用来拌饭，特别开胃下饭！
用最家常的食材，简简单单地，也能烹饪出这道美食，记得要尝试一下呀！
***请记得打开字幕***
Ingredients:
***The weight is just for reference, don't need to follow exactly***
Pork ribs 550 g
Daikon (White Radish) 900 g
Ginger 4 slices
Garlic 5 cloves
Rock sugar 15 g
Star anise 1~2
Bay leaf 2~3
Light soy sauce 1 tablespoon
Oyster sauce 1.5 tablespoon
Cooking wine 2 tablespoon
Some salt to taste
Some oil, chopped green onion
Music: Invisible Beauty - Aakash Gandhi
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❤️ Thank you for watching. If you enjoyed this video, please don't forget to like and subscribe, and please let me know in the comments what did you think.
萝卜炆排骨,萝卜烧排骨,排骨焖萝卜,白萝卜焖排骨,萝卜炖排骨