Heerlijk varkensvlees in een krokant jasje met zoetzure saus en paprika, ofwel koe loe yuk. Een favoriet bij de Chinees die makkelijk zelf te maken is.
Koe Loe Yuk, ook wel Koe Lo Yuk genoemd. Een populair Chinees gerecht. Dit recept is ook te gebruiken om Koe Loe Kai te maken. Het Chinese kipgerecht in zoetzure saus.
Verhit een flinke laag zonnebloemolie in een wok of hapjespan. Wentel het vlees door de rest van de maizena. Klop de overtollige maizena eraf en…
Yuk-Hoe ist die koreanische Version vom Tatar. Das zarte, magere Hirschfleisch eignet sich dafür ganz hervorragend und harmoniert gut mit der frischen Birne
Long.Time.Ago...we used to go to Patti's Chinese Kitchen at the Ala Moana Shopping Center for a plate lunch. My beautiful wife loved their fried rice and manapua (char siu bao). My son loved the char siu with tofu and could eat a whole order by himself...now, he was 4 years old at the time. My favorite was kau yuk; red braised pork belly. Rich, luscious, fatty...mmmmmmm. Well, I just read recently in the Honolulu newspapers online that Patti's at Ala Moana is closing. Dwindling business, changing tastes, higher rents (and the new nearby Panda Express) all contributed to the owner's throwing in the towel after decades. A sad day. Too many 'local' businesses, especially the local 'plate lunch' places are going out of business. Many started after World War II as a means of providing the American dream to many returning local servicemen and their wives. That generation is now past retirement age, and many of their kids are now doctors, lawyers and teachers and working 12 to 18 hours a day preparing food and making a very small profit are simply not attractive to the younger generation. In fact, one owner said that she didn't want her kids to take over her business. "It's a hard life," she said. She and her husband had worked hard for years to provide the opportunities for a better life for her kids, and she just didn't want them to have to go through what she had. ANYWAY...so I decided to make kau yuk. I tried a 'traditional' recipe a few weeks ago and it came out garbage. More like kau yuk jerky. The pork belly was too thinly sliced, more like bacon. This time I got some nice thick slices. I found a 'shortcut' recipe on a Hawaiian food recipe site and used it. The KEY ingredient is a package mix (OMG, am I turning in to Sandra Lee????? NOOOOOOOOO...). NOH makes a line of packaged, powdered mixes for a variety of local (Hawaiian) dishes...from KimChee, to Korean Barbeque, to Adobo. BTW, the picture shows some of the pork sliced and just before I poured the sauce over it. "Quick" Kau Yuk One package NOH Char Siu (Barbeque Pork) Mix 1 1/2 cup water One large 'finger' of ginger sliced into 1/8 inch thick slices Four green onions slice into 3-inch pieces 3 lbs pork belly Mix the Char Siu mix with the water. Add the ginger slices. Brown the pork belly in some peanut oil in a heavy pot, like a dutch oven. I cut the pork belly into 4-inch long pieces so it would cook quicker. Remove the oil from the pot. Place the pork belly pieces in one layer in the pot. Pour the sauce/marinade over the pork belly pieces. Add the green onion pieces. Bring to a simmer and cook for 1.5 hours or until very tender. Remove the pork from the pot. Degrease the sauce as there will be a LOT of fat rendered. In the dutch oven or another pot, bring the degreased sauce to a boil and reduce until the sauce thickens and becomes syrup-like. Slice the pork belly into 1/2-inch thick slices. Pour sauce over. You will NEED to eat this with a LOT of steamed rice as the meat will be fatty and VERY rich. I could only eat three or four pieces. A nice steamed green vegetable, such as Chinese broccoli (choy sum?), goes nicely with this dish. SPORTS: Sorry, but if I NEVER hear about Roger Clemens again in my life, I will be VERY, VERY happy. Arrrrgggghhhh...ENOUGH already. NASCAR: Getting closer to the Daytona 500. Gatorade Duels are tomorrow, final practice is Friday and then the race on Sunday. Whooopeeee...can't wait. You heard it here first...with the new car and all the changes, my prediction (W.A.G.) is that someone unexpected will win the race. Hmmmmm...who could that be???? POLITICS: Hey, did you know that there's some election going on? Anybody interesting running? Hmmmm...maybe I should be more interested...NAH... A hui hou...
I came across a beautiful piece of pork belly roast at the supermarket last weekend and couldn't resist buying it. And so last night, I decided to have some "fun" making crispy pork belly, and for the first time too! Intially, I was a little apprehensive because I wasn't sure if I would get the crackling nice and crisp. But hey, it really wasn't that difficult! Even G was surprised I managed to pull this one off so easily! The meat was moist and tender, balanced with perfect layers of fat in between. The crackling was super crisp and tasty, exuding a rich burst of "lardy" flavour with each crunchy bite. It's pretty easy to make and here's what I did: Ingredients: 900g pork belly, deboned Plenty of salt Vegetable oil Marinade: 2 tsp five-spice powder 2 cubes red fermented beancurd (optional) 1 tsp salt 1/4 tsp pepper Method: Boil some water in a pot with 2-3 teaspoons salt, and place the pork in the boiling water, making sure it is totally submerged. Boil uncovered for 30 minutes. Remove and drain on a wire rack. Pat dry with a paper towel and leave for about 20 minutes to dry out. Score the skin vertically with a knife, about 1/2 cm apart. Make sure it cuts through to the fat, as this will allow the fat to render. Rub about 1/2 tbsp of salt over the meat and skin. Combine marinade in a bowl and rub all over the meat (but not the skin). Place in the fridge uncovered for 4 hours or overnight. Preheat oven to 180C. Rub a little salt over the skin. Place on a wire rack skin side up, and pour about 1-2 cups of water into the roasting pan so that it steams the meat in the oven. Place the pan in the middle rack in the oven and roast for 1 hour. Increase temperature to 220C and roast for another half hour or until skin starts to brown and sizzle. Turn on the grill/broiler on high to crisp up the skin, which should begin to bubble, crackle and pop! When it starts to char, and the skin is evenly crisped all over, remove from oven and let it rest for about 10-15 minutes before slicing/chopping into pieces (you can scrape off the blackened charred bits first using a knife). Best to use a chopper to do this, if not, a regular chef's knife is fine too. Serve with vinegared chilli sauce or sriracha.
This Chinese cured pork belly recipe is truly a family treasure––Bill's mother and grandmother have been making it for decades. It's surprisingly simple to make this cured pork belly "la rou" or “lap yuk” (in Cantonese) at home!
These five spice-scented, melt-in-your-mouth, crispy skin-topped pork belly bites are perfect alone (but sing with a sidecar of hot mustard and hoisin sauce).
With a luscious interior and perfectly crisp crackling, this is everything roast meat should be.
The ultimate guide to making Cantonese-style crispy, crackling, juicy pork belly at home!
Learn how to make this finger-licking yuk sung. It is a Chinese starter & is often served as finger food. Serve it with fresh salad & top with chilli.
Cantonese Roast Pork Belly, or siu yuk, can be found hanging in many Chinatown restaurant windows but you can make this crispy pork belly recipe at home with this easy to follow recipe.
Make and share this Pork Yuk Sung (Pork in Lettuce Leaves) recipe from Food.com.
Cantonese Roast Pork Belly, or siu yuk, can be found hanging in many Chinatown restaurant windows but you can make this crispy pork belly recipe at home with this easy to follow recipe.
A step-by-step guide to roasting your own Sio Bak Recipe. This recipe will show you how to get that rind shatteringly crisp!
This Chinese cured pork belly recipe is truly a family treasure––Bill's mother and grandmother have been making it for decades. It's surprisingly simple to make this cured pork belly "la rou" or “lap yuk” (in Cantonese) at home!
18 Must-Try Chinese Pork Belly Recipes | The Woks of Life
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Een van onze favoriete soep. Heerlijk in de winter omdat je er zo lekker warm van wordt. Aantal personen: 4 Ingrediënten: 400 gr. runderstoofvlees 1 ui 1,5 á 2 liter rundvlees bouillon 1 bakje taug…
Learn how to make this finger-licking yuk sung. It is a Chinese starter & is often served as finger food. Serve it with fresh salad & top with chilli.
Crispy Roast Pork Belly (Siu Yuk) is a delicious Chinese dish serve well with rice and used for stir-fry or braise dishes. Try this recipe! Recipe by Asian Inspirations.
This Chinese cured pork belly recipe is truly a family treasure––Bill's mother and grandmother have been making it for decades. It's surprisingly simple to make this cured pork belly "la rou" or “lap yuk” (in Cantonese) at home!
Incredibly rich, spicy, and utterly satisfying, this yook gae jang recipe transports you to enjoying warm beef soup in your Korean grandmother's kitchen.
If you're in the mood for a light and refreshing meal or appetiser, give Yuk Sung a go! This is a classic Chinese dish with a fragrant ground meat filling wrapped in crisp lettuce leaves. It's packed with healthy veggies and takes less than 30 minutes to prepare. The ground meat is cooked in a sweet and savoury sauce, making this a winning recipe for something light that still packs a punch. This is simply a wonderful dish and you can garnish it with an array of spicy and crunchy toppings. Pick your favourite ground meat, whether that be beef, pork or chicken. You can also swap the veggies out for your favourites. So, give it a try with our easy step-by-step instructions and this might just become part of your regular meal plan too!
Cantonese Roast Pork Belly, or siu yuk, can be found hanging in many Chinatown restaurant windows but you can make this crispy pork belly recipe at home with this easy to follow recipe.
