tag:blogger.com,1999:blog-7173052990851751381.post1332318921306111368..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Caramel Pork Belly - Understanding Unctuous UnctuousnessChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-7173052990851751381.post-57860974368237771312018-01-13T21:33:28.714-05:002018-01-13T21:33:28.714-05:00Yum! I just made this with a pre-cooked pork belly...Yum! I just made this with a pre-cooked pork belly from Trader Joe's, served it with steamed brown rice and kale with a little garlic and lemon. What wonderful sauce!Karlahttps://www.blogger.com/profile/02524993797951484091noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85834497544433042892014-11-27T10:55:55.528-05:002014-11-27T10:55:55.528-05:00Can I cook this in a crock pot? If so, on high or...Can I cook this in a crock pot? If so, on high or low and for how long?bizzymamahttps://www.blogger.com/profile/18066072726565656352noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49365796993309413692013-11-13T01:00:59.637-05:002013-11-13T01:00:59.637-05:00"Unctuous" only means what you infer to ..."Unctuous" only means what you infer to the uneducated, end of story… You can say "oh that such a wonderful excremental desert" like it's complementary and people who have poor vocabulary will be impressed, but the rest of us will know it means derived from feces. It's like Tyler Florence saying ROOmoulade instead of rémoulade… It just shows the unfortunate ignorance of the person speaking. Why would anyone want use a descriptor for food that offends any portion of the population?Anonymoushttps://www.blogger.com/profile/02110960445387753895noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4024105038811977872013-10-29T15:45:50.929-04:002013-10-29T15:45:50.929-04:00Yesterday I did a second pork belly. This time it...Yesterday I did a second pork belly. This time it had skin on it and it was a pain to remove so I just left it there to cook. It was a lot easier to take off after but the top texture didn't look like the first one (obviously) and it also leaked out a lot of gelatin... Any idea what I could do with it? I'll try making pork rinds with the skin.CorrosionXhttps://www.blogger.com/profile/10427173589310910503noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18158391756544137612013-10-27T14:44:43.233-04:002013-10-27T14:44:43.233-04:00Oh wow that was all kinds of awesome. I nearly bu...Oh wow that was all kinds of awesome. I nearly burned my caramel sauce at 2:45 but it was fine in the end (tasted a little burnt but it's allright)... the texture is out of this world though! <br /><br />Anything other amazing sauce you'd recommend with pork belly?CorrosionXhttps://www.blogger.com/profile/10427173589310910503noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27608569091627185782013-08-04T23:10:45.267-04:002013-08-04T23:10:45.267-04:00Side pork was a term that was used for uncured bac...Side pork was a term that was used for uncured bacon where I grew up. It was sliced like bacon.Anonymoushttps://www.blogger.com/profile/02162597251375648338noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66344012358988834152012-12-16T13:54:48.800-05:002012-12-16T13:54:48.800-05:00sorry, never heard that term before.sorry, never heard that term before.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86242659236930156922012-12-15T22:26:20.944-05:002012-12-15T22:26:20.944-05:00Hi Chef John,
Is this cut of pork what could also...Hi Chef John,<br /><br />Is this cut of pork what could also be called "side pork?"<br /><br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31476748139939121972012-06-23T00:14:42.247-04:002012-06-23T00:14:42.247-04:00Chef to Chef- awesome recipe! My girlfriend and I...Chef to Chef- awesome recipe! My girlfriend and I made this for dinner tonight and it's absolutely fantastic. One note: we added some sesame oil when steaming the bok choy to add just that extra hint of flavor. So good! This is definitely a repeat recipe. Thanks Chef John!Chef Drunoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41667142297932191372012-01-03T10:05:19.211-05:002012-01-03T10:05:19.211-05:00My pork belly is in the fridge waiting to be caram...My pork belly is in the fridge waiting to be caramelized tonight and I can't wait! The only thing that worries me is that I noticed it has skin on it. Skin can only be good, right?Nepenthenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20320726723970569162011-11-29T23:53:05.022-05:002011-11-29T23:53:05.022-05:00I have never had pork belly before and now that I ...I have never had pork belly before and now that I have seen your video I am definitely going to make it this way... and soon!Karynhttp://www.kalor.canoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62087196858072027762011-11-18T20:31:51.626-05:002011-11-18T20:31:51.626-05:00I made this tonight and my knees were weak with pl...I made this tonight and my knees were weak with pleasure. It was both a pity and a blessing I had no one to share it with.Awkward Casanovahttps://www.blogger.com/profile/07583992363219506789noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89673420724160289032011-08-21T03:06:18.655-04:002011-08-21T03:06:18.655-04:00Not sure! I'd have to taste.Not sure! I'd have to taste.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22125635252088676422011-08-21T02:45:33.778-04:002011-08-21T02:45:33.778-04:00I've made this twice now – incredibly good. Th...I've made this twice now – incredibly good. Thanks! Maybe you can help with one small issue I'm having. While the more marbled parts of the pork truly are 'unctuous', the meatier parts are coming out tougher and a bit dry. I'm slowly browning each side over the course of about 15 minutes over medium heat to make sure everything is nicely golden, but maybe that is too long? should I do it quicker over higher heat? Or maybe I'm just being unreasonable to expect every bite perfectly tender? As it happens I got my pork at Nijiya market also, so I don't think it has to do with differences in cuts or anything.Adamhttps://www.blogger.com/profile/05520384219416508991noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50399845740362754292011-06-30T15:50:15.183-04:002011-06-30T15:50:15.183-04:00will be fine!will be fine!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20997059567756887122011-06-30T12:35:41.585-04:002011-06-30T12:35:41.585-04:00I accidentally used 2 pound instead of 10 oz...wou...I accidentally used 2 pound instead of 10 oz...would the roasting time be different???eXtremehttps://www.blogger.com/profile/11648285960015418360noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71623533571481064892011-02-22T19:02:17.400-05:002011-02-22T19:02:17.400-05:00no, no skin on mine. enjoy!no, no skin on mine. enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79150969755904016732011-02-22T17:30:31.786-05:002011-02-22T17:30:31.786-05:00Hello chef-
Great post, but a quick question (whic...Hello chef-<br />Great post, but a quick question (which may be for next time, since I'm just about to put my foil-wrapped, green onion-layered foil package into the oven after I finish typing): did you use skin-on, or skin-off pork belly?!?! Mines skin-on, so I'm going with it, but would be helpful for next time if this preparation doesn't work out. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29745331675275006972011-01-06T19:30:50.673-05:002011-01-06T19:30:50.673-05:00I've made this recipe twice now and it is SO d...I've made this recipe twice now and it is SO delicious! Thank you for the fabulous and easy recipe!Michhttps://www.blogger.com/profile/10923989673638951542noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44824492840715793102010-09-14T22:58:59.637-04:002010-09-14T22:58:59.637-04:00I am making this right now! It looks so delicious...I am making this right now! It looks so delicious and reminds me of the famous Chinese comfort food that my grandmother would make, hong shao rou.<br /><br /><br />Also, I just wanted to say, even though I am just shy of a year too late, in response to Kelly, the word "unctuous" does mean oily, smarmy, etc, but when applied to food or drink, it means rich, savory, etc.Jimmyhttps://www.blogger.com/profile/11098512112399754839noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65202790448100690012010-08-28T21:39:35.581-04:002010-08-28T21:39:35.581-04:00I made this once and it was very good. But i did ...I made this once and it was very good. But i did encounter one problem. I gotnthe pork nice and crispy, even without the frakishly small spoon. But when i added the sauce and water, it softened up the pork more than I thought it should. I am going to try it again tonight to see if i can get it crispier this time.Unknownhttps://www.blogger.com/profile/10639686999860461227noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74051690267274772352010-08-02T13:50:06.168-04:002010-08-02T13:50:06.168-04:00This is absolutely fab! Soooo tasty! It does take ...This is absolutely fab! Soooo tasty! It does take a long time to brown the pork, so leave enough to do it good and proper. THANKS!<br /><br />Adrian LucasUnknownhttps://www.blogger.com/profile/08550246181991072182noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63299327237806712682010-05-03T08:56:12.433-04:002010-05-03T08:56:12.433-04:00Hello Chef,
Can you please post how to make the r...Hello Chef,<br /><br />Can you please post how to make the rice with baby bak choy? Do I blanch the bak choy first then add it to the cooked rice? Do I cook white rice the way you do (with butter and salt) for added flavor? Looks like the main dish has tons of it already...<br /><br />busy busy busy momAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67228618911597092202010-02-22T13:56:14.494-05:002010-02-22T13:56:14.494-05:00I prepared this last night.
It is the best thing t...I prepared this last night.<br />It is the best thing that I have ever cooked!!<br /><br />I had pork belly at Michael Symon's restaurant in CLE on Thursday and this was better!Copperjohnnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3243412198957856462009-11-08T15:01:12.777-05:002009-11-08T15:01:12.777-05:00I love pork belly!
Would you please post some more...I love pork belly!<br />Would you please post some more sauce ideas?Unknownhttps://www.blogger.com/profile/12788941335272791960noreply@blogger.com