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How to Cook Pork Belly Professionally



How to Cook Pork Belly Professionally

In this article, we will show you how to prepare pork belly. The exact ways how we prepped it behind the scenes and how we use it for a couple of dishes on the menu.

So, let’s start. We have a butt load of pork belly, and they come in slabs.

And there will be small fabrics of hair to kind of get rid of, and the best way to do it is with a torch.

So pork belly has three sections to us; the prime section, which is where the spare ribs are. That we will reserve for our stir fry. It looks pretty and has a more balanced texture and it cooks quicker.

And then the sides will kind of be the trimming where there’s a lot of fat and really, the tough muscle that we have to break down over time.

And this into the pork belly sauce, it’s gonna render, thicken the sauce, and also it’s gonna emulsify. So this is perfect.

Another reason why we prep in bulk is because you get economies of scale.

When we buy these pounds at a time, it costs us about $2.50 per pound. But if you went to Whole Foods, you get it for like 10 bucks a pound. That’s four times more.

So as a restaurant, you have to save where you can.

The whole pork belly gets used. Moreover, there’s absolutely no waste. And we utilize each part to its best extent.

All right, we got a very big pot of boiling water, and we just got to fit all the pork belly in.

So this step of blanching solidifies the meat, makes it a lot easier to cut and it also gets rid of some of the impurities that are in the meat, brings on the heat.

So we’ve been cooking for 30 minutes, it’s changed color it’s super solidified.

We’re ready to take it out, as we got the blast pork belly.

There are some nice pieces. And the end cuts, both. We’re going to pick out the nice pieces first, those will go into our stir fry.

So we’re going to slice ’em, and then put it into this bucket, and we’ll be left with the end pieces. Furthermore, we’re going to take those out and slice it. And that’s going to be for the braise.

Now we’ll put all the ingredients and the pork in, and they’re going to start braising;

Soy sauce, rock sugar, rice wine, 5-spice, and crispy shallots.

When the pork goes in, we’ll add a little water, because it’s so thick with all the gelatin, have to be stirred every five to ten minutes or else it burns.

So while the pork is being braised upstairs, what we do is we have a scale.

We have nice center-cut pieces and some bean curd. This is going to be our stir fry dish.

And we portion each one to the exact weight so that every customer gets the exact same amount of pork and tofu.

When an order comes in, we take out one of these containers and everything’s ready to go.

Restaurant food is designed to be about 60% finished when it’s ordered for the sake of time and time management.

you don’t want to be sitting at a restaurant waiting four hours for one dish. This is what happens at the restaurant when the pork belly stir fry order comes in.

You take out the three portions and you separate the bean curd with the pork belly. while it’s still cold, we’re going to add our fermented black beans. So this is where most of the flavor comes from.

With some garlic, we’ve got some Fresno chilies. Saute that a little bit. Our bean curd is done. This is Chinese celery, it gives the dish a nice extra crunch.

We got a little corn starch for all the sauce to stick to the protein and the tofu bean curd.

All right, this is the hot stir fry, with the pork belly, bean curd, and Chinese celery. So this is our stir-fried pork belly.

Now let us show you how we do our braised pork belly. It’s been three hours. And so this pork belly braise is done.

So the texture is getting a lot thicker because of all the gelatin, that’s kind of thickening up the sauce.

And the color is becoming much more of a dark toffee because of the soy sauce, sugar, that all kind of is emulsified together with the water.

So one of the dishes that we use the braised pork belly for, is our pork belly butt.

Therefore, we got these boa buns, which are from a local bakery in New York, they’re nice and petite, but very soft.

We’re going to oil up the griddle a little bit.

Here we have water, it’s so important to toast your buns, because of the textural contrast.

You’ll get a nice crispy bottom, but the top is nice and pillowy.

Nice pork belly, super tender in braising. It’s a great base for the flavor.

Funky pickled mustard green provides nice acidity and funkiness that balances out the fattiness of the pork. Moreover, peanut powder provides sweetness. Thus, this is our pork belly bun with our braised pork belly base, pickled mustard green, peanut powder, and cilantro.

Oh, so the last dish we use our pork belly for, is our number one bestseller. It’s the braised pork belly over rice, AKA the Lo Ba Beng.

It’s always very important to fluff your rice just so that each grain will get an even coating of sauce.

Push it down the center, so the sauce doesn’t drizzle on the edges. We’re going to scoop the pork belly sauce.

Nice ladle, plate it a little bit of our pickle mustard green. And again, this is a very classic pairing.

Some cilantro on the side, we have the soft boiled chicken egg. It’s been marinating in soy sauce for a while. So this is how we put our pork belly rice with our pork belly base, pickled mustard greens, cilantro, and our soft boiled egg.

It’s a very comforting, delicious, luscious yet balanced dish, quality control part three. we mean that’s our best seller for a reason.

Pork belly is a great ingredient. So versatile, you can cook it at home ahead of time.

You can braise it and stir fry it, grill it raw, marinate it and it yields great results.

So today, in this article, we showed you guys how we prep pork belly in our restaurant.


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How To Make 20-Ingredient vs. 10-Ingredient vs. 2-Ingredient Chocolate Cake



Today, we thought it’d be fun to make chocolate cake one with 20 ingredients, one with 10 ingredients, and one with two ingredients.

We’re so curious to see if more ingredients equal better and we’re honestly just excited to make a lot of cake so let’s get started.

The 20 ingredient chocolate cake

the 20 ingredient chocolate cake

first up we’re going to make the 20 ingredient chocolate cake. to start with the dry mix we’re combining all-purpose flour sugar dutch processed cocoa powder which is pretty important baking soda baking powder, and a little bit of salt, because salt and desserts are really great and this will just get sifted.

until all the big lumps get shown and then you kind of press them back in, until all the big lumps become small dust, and everybody’s happy so this is the dry mixture for the cake.

this next part is kind of cool some stout dark beer, and some vanilla extract, and some espresso powder. honestly, it’s pretty awesome because this will add a lot of flavors. As it really is going to make the cake taste good.

all right so now the frosting we’re going to use; two sticks of unsalted butter, at this point we really forgot that we were supposed to beat the butter with the sugar and not have it in the dry mix but it’s fine.

after that, we’re going to put in some eggs just one by one so that it doesn’t clump up too quickly.

It’s better to scrape down the sides in between just because we like to keep things tidy, and after that this is probably going to freak a lot of people out.

we’re going to use mayonnaise so we initially thought this was kind of weird, but if you really think about it mayo is eggs oil salt essentially. what we already have in the cake just adding more of the same alternating between wet and dry ingredients as you mix.

helps the mixture become more even and prevents a lot of huge clumps, after a while, the mixture will look all soft and nice and become a really delicious, smelling and looking cake batter as it looks good.

Dark chocolate chunks go directly into the batter, so if you like chocolate, you’re going to really like this cake. We’re dividing this batter into three 8 inch cake pans which we’ve put parchment sort of greased all around. moreover, don’t forget to taste your batter as well.

We’re making these in a preheated oven at 325 Fahrenheit until they’re done while the cake’s baked we’re going to make the frosting.

Let’s start with three sticks of butter beating it up as it owes us money then we’re going to add in some vanilla just for some flavor as well as some more dutch processed cocoa powder.

it really makes a difference if the cocoa powder is dutch processed.

So as the cocoa powder is a lot darker and it just tastes so much more like really good chocolate.

this has a lot of powdered sugar, so we’re making sure to add it by a little bit and when it gets a little dry we add milk while we’re doing this.

so we’re going to skip past that part and go voila look chocolate frosting done, and the cakes are done. After that, we’re going to pull them out of the oven and we’re letting them cool on a wire rack, and just until they’re able to be handled and after we flip them out onto a rack upside down flipping the cake upside down, while it’s warm helps flatten any of the tops, so you don’t actually have to trim the cake once the cakes are completely cool. We’re going to attempt to decorate it.

so cake decorating is one of our biggest weaknesses we’re terrible at it. so we’re going to attempt trying to make this cake look good.

if you’re a pastry chef or a cake decorator a professional out there.

So the recipe calls to add some nice fresh fruit over the top half. And it’s done.

So this is the 20 ingredient chocolate cake.


The 10 ingredient chocolate cake

this one is a take on a box cake mix, so we’re starting out with two packets of boxed cake mix some eggs, and some oil, and instead of water we use cold brew. Because this really adds a lot of flavor coffee and chocolate go together really well, and it’s our way of making a cake that doesn’t taste like butt cakes mix.

batter separate them, cake pans and we’re baking these also at 325 for about 30 to 35 minutes until they are ready.

So the experience with cake mix is that it always seems to dome no matter what we do after baking so we’re going to need to trim it later.

We’re making a chocolate cream cheese frosting, so starting off with cream cheese butter beanie them together, and after that, we’re going to add again some cocoa powder. Usually, when we make this we don’t usually have dutch processed cocoa powder on hand so we just use normal cocoa powder which is the fine and the same thing as the other frosting.

just adding powdered sugar slowly bit by bit until the frosting is nice, really just watch and look how smooth everything is and how silky the texture is we mean.

it doesn’t really get much better than this and to trim the cake, these did dome a little bit so we’re going to do our best and trim it as much as we can.

There’s probably a better way to do this, and to decorate that’s going to try to do this thing meant we might have improved slightly from the first time around but we will say this cake spinner thing or

whatever that things make it a lot easier because then you know kind of fixes all the mistakes. for us so after this is as smooth as we can handle to decorate.

we actually like to put chocolate chips on the outside, it’s a nice decoration because again it helps us hide the fact that we’re not good at cake decorating and it looks pretty, tastes good and chances are if you’re making this for someone who likes chocolate.

they’re probably going to like chocolate chips too so kind of a win-win situation when all the chips are pretty much almost on. we like to use some parchment and kind of rub against the side so that it really shapes up the cake into a nice round shape, and after that when you peel the parchment away you kind of get a more aligned cake to feel if that’s a word.

We don’t know if that’s a word but yeah that’s the cake that will taste good. That was a nice one, take a second slice, oh this looks nice.

So this is the 10 ingredient chocolate cake.

The two-ingredient chocolate cake

with cream cheese frosting and an upgraded box mix and last but not least, we’re going to make a two-ingredient chocolate cake.

for this one we are starting off with a lot of chocolate bars just breaking them into chunks because the goal is to put them in the microwave and heat them up until you can sort of melt them and become this really beautiful silky chocolate puddle that you want to jump in, and some egg yolks total of eight egg yolks that we’ve separated from the whites and this part you know might seem weird because everything’s getting all chunky and clumpy but that’s part of the recipe and with egg whites that we’ve separated and kept out.

We’re going to beat them until we get them to about soft peaks not too hard until they’re just looking like clouds and yes these do look like clouds

It’s nice to, first, we are just going to sacrifice a little bit to really whip into this chocolate egg yolk mixture just so that it becomes smooth and slowly but surely whip in the rest of the egg whites until they’re folded in, and they’re nice and smooth and it looks good.

We’re going to put them into a smaller cake pan usually a springform pan just because this cake isn’t meant to be a triple-tier cake and this one goes into an oven again at around 325 for about 45 minutes it’s pretty dense.

it raises a lot because the egg whites have a lot of air in them but this will sink a little bit after it’s cooled so you’ll let this hang out here until it’s nice and ready. so this one is cooled and just trimming the top because it is kind of chunky and lumpy.

this cake is definitely a little bit denser than the other two because it’s literally just chocolate and eggs, and now we’re going to make the glaze, this is just some melted chocolate again microwaved and heated until it’s nice and smooth.

We will add a little bit of water because we’re making a ganache which you can do with water and chocolate and just even though they don’t mix if you keep stirring.

it’ll become smooth and glossy and silky just like that technical water is the third ingredient, and just try to cover this whole cake.

So again this is a two-ingredient chocolate cake, it’s really awesome.



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How To Prepare Garlic Rice Roast Chicken



How To Prepare Garlic Rice Roast Chicken

How To Prepare Garlic Rice Roast Chicken

Today, we’ll show you guys, in this article, how to prepare Garlic Rice Roast Chicken.

So with garlic rice roast chicken that’s right, we’ve done chicken next to rice, and we’ve done chicken on rice and in rice, but we believe this is the first time we’re going to reverse that or as we used to say back in the early 90s flip the script, and do the rice in the chicken and not stuffed in the cavity.

This experiment involved stuffing the rice under the skin, and the results really were spectacular. So with that let’s go ahead and get started with this delicious recipe.

And that was about a cup and a half or so of cold white leftover rice from some Thai food, takeout if you must know, and to that what we’ll do is add a whole bunch of freshly crushed garlic or very finely minced. We will also add some freshly chopped chicken friendly herbs, which in our case were thyme rosemary, and parsley sorry sage.

Moreover,  we’ll season that up with some freshly ground black pepper, plus a generous sprinkling of kosher salt as well as a little shake of cayenne pepper, and then last but not least a fairly significant amount of melted butter and by the way if you melt butter in a pan and then let it sit there as it starts to cool it kind of forms a flaky crust on the top, which we only mentioned to explain that weird-looking flaky crust on the top but anyway once everything’s in there, we’ll go ahead and give this a mix and we will keep mixing until we are 100 confident every grain of rice has been coated in that butter.

At which point we should probably transfer this into the fridge since it’s going to be a lot easier to work with once that butter firms up, and while that’s chilling we can move on to prep our chicken, and by prep we mean stick our fingers under the skin right where the back of the breast meets the cavity, okay the skin is usually pretty loose there.

And what we’ll want to do here is to take some kind of thin spatula or spoon and we’ll slide that in between the skin and the flesh loosening that skin all the way to the front of the bird which if you’re doing with a spatula, is fairly easy since raw chicken skin is very tough, and does not tear easily so as long as you’re using something that doesn’t have any really sharp edges.

It should work just fine and if you’ll notice we’re going on either side of the breastbone which for mostly presentational purposes. we want that skin to stay attached and that’s it once our skin has been successfully and thoughtfully loosened.

And then, we’ll transfer our chicken into a lightly oiled oven-safe skillet or roasting pan or we prefer a pan since it’s easier to make a pan sauce later, but as long as it can go in an oven you’re fine. Moreover, what we’ll do is to pull our cold garlic rice mixture out of the fridge, and we’ll proceed to stuff as much as we can under the skin over each breast, and know there is no neat or graceful or elegant way to do this just grab some in your hands and shove it in and then once you’ve squeezed a certain amount in there and it’s starting to build up.

So what we can do is kind of press and push our fingers along the surface working that mixture towards the front of the bird, and it’s very difficult to tell you how much exactly you’re going to be able to fit in there.

if we really overstuff it, that skin could rupture as a rose or it might just start pushing out of the opening, so we don’t want to go with a crazy amount but we would say that we want to try to get at least like a two-inch thick layer in there. And no matter how much you manage to stuff in there, we’ll want to make sure we’re sliding our fingers over the surface to sort of shape this into the natural contours of these breasts.

So anytime you’re going to enhance breasts like this, we really do want them to look natural so you may need to do a little bit of shaping, and then what we’ll do with any of the leftover rice, which we’re guessing you’ll have a little bit of, is we’ll go ahead and simply add that to the cavity and of course, any of that garlic rice that’s fallen into the pan should be snatched up.

And also placed in the cavity and then what we’ll do once that set is going ahead and tie our legs together with a little piece of kitchen string or plain dental floss, and by the way that is technically optional all right a lot of chefs say that doesn’t make any difference. But on the other hand, a lot of chefs say it does especially the ones we learned from in culinary school. so mostly by habit, we do tie mine up and then before this goes in the oven.

We’ll want to give it a very generous saltine or bottom sides and top and that’s it once the outside surface has been sufficiently seasoned. So we’ll go ahead and transfer that into the center of a 425-degree oven for about an hour or until your bird is what you would consider safely cooked and if everything goes according to plan, it should look like one of the most beautiful roast chickens you’ve ever seen. We mean come on look at that just.

Absolutely stunning oh and of course since this pan has a really hot handle we will always place a towel over that until it’s cooled, but anyway what we’re going to do at this point is transfer that to our cutting board to rest for about 5 or 10 minutes. And while we’re waiting let’s go ahead and put that pan back on the stove over medium-high heat.

and after this, we will simply add some sherry vinegar or the vinegar of your choice to these pan drippings and we’ll bring that up to a boil.

while we scraping to glaze all that goodness off the bottom and that’s it,  you just witnessed how to make the world’s simplest pan sauce.

All right, we have those flavorful juices that gloriously garlicky chicken fat and beautiful acidic flavorful vinegar to balance everything perfectly. and once that’s boiled and reduced a little bit we can simply turn that off and serve it as it is or if we want to get fancy we could strain it, but the point is that is ready to go.

so we set that aside and cut into our chicken and as we removed that section of the breast, we were extremely happy with what we saw all right that meat looked very moist and juicy and we thought that rice stuffing was pretty well behaved.

we would have been fine with that so the rice tasted amazing, but we wanted to taste everything all together so we cut a piece off and drizzled down a little bit of our quick and easy pan sauce, and that my friends were the perfect bite of food right, it’s very difficult to describe just how delicious that was so we cussed them up and went ahead and served on a plate next to some beautiful braised greens.

And since not all the chicken has rice attached, we decide to place those pieces down first and then top it with those beautiful slices of skin and breast meat before finishing up with our pan drippings and above and beyond producing one of the most gorgeous roast chickens we’ve seen in a long time.

We found that stuffing that rice under the skin had three main benefits; first of all, it insulated our breast meat so it cooked a little slower which means it didn’t dry out while the dark meat was finishing cooking. all right this meat was extremely moist and juicy, and then secondly because it kind of stretched the skin out and separated it from the surface that skin got beautifully browned and crispy.

Virtually all the fat rendered out and there was none of that flabby fat you sometimes get under the skin with a roasted chicken, and then thirdly speaking of rendered fat guess where all that delicious chicken skin fat went that’s right it was absorbed by the rice which was already delicious with the butter and garlic and herbs.

but that extra richness from the chicken fat took it up to the next level oh and we actually should have said four benefits because we’re skipping over one of the most obvious ones and that’s being able to flavor the chicken from the inside out or if you season the chicken on the outside a lot of that just stays on the surface and really doesn’t get into the meat as well as when it’s actually touching the meat like we have going on here.

So, we really do hope you take this basic technique and then come up with your own fabulous variations. but whether you decide to do that or make this exactly as shown, we really do hope you give this a try soon.


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