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The Ultimate Pork Belly Recipes by Masterchef from China



This is an iconic traditional pork belly with rice recipe, known as “甜燒白”, originated from Sichuan, China. It’s usually served as one of the nine dishes at grand banquet. Masterchef John Zhang shares tips on how to make this extremely delicious pork belly dish with step by step instruction.

#porkbelly #masterchef #china

The invention of this recipe can be dated back to more than 200 years ago – the pork belly, is sliced, then stuffed with sweet red bean pasted steamed with glutinous rice. What does it taste like? Pork belly melts in the month instantly and blend perfectly with the other ingredients!

About Sichuan food:
Back into three kingdoms, Sichuan area was the kingdom of shu (蜀国) and located in the southwest part of China. Sichuan people at that time liked to eat sweet food. Until Jin Dynasty, people add ginger, onions, chives and mustard into food and the food at that time is called pungent food. So at the very beginning, there is no “hot and spicy” in Chinese Sichuan cuisine.

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More easy rice recipes: https://www.youtube.com/playlist?list=PL00a0G6_TRLXLD0rOWdG4fp8ELQaTo844

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What do you think?

49 Comments

  1. This is the reason why genuinely high-end restaurants need appointments. Fancy cuisines cannot be prepared in 30 minutes.

  2. Before you cook this recipe, you have to set your alarm by 4am in the morning, so you can have a special dinner. 🤔

  3. That pork belly received more attention, loved and carressed than most us will ever experience. 😪

  4. We don't eat anything made by Chinese 😅😅😅😅😅 , you can't trust someone causing a pandemic that big. 😂

  5. Did i really saw a chinese chef making Indian Biryani with pork instead of mutton or chicken?🤣🤣🤣

  6. Seriously??? Cooking all day for the main lunch of 2 people, which is going to be in the cesspit by the end of the same day???

  7. The most amazing thing of this video is that I learned how to make red bean paste, the osmanthus syrup, and cutting pork belly in a fancy way. It opens up so many possibilities, like substituting the red bean paste with the sweet rice, mashed potatoes, or even cheese. That’ll make it a new Americanized Chinese dish.