One of my FAVOURITE recipes of all time!
This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
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I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
#cookingshow #recipe #fakeaway
You NEED to try this slow cooker curry recipe!
A luscious mild curry with fall-apart beef and bell peppers. We let this easy beef curry cook slowly in the slow cooker. Just a little up-front prep, then you can leave it to cook to perfection.
I'm using store-bought curry paste to keep this recipe as simple and easy as possible.
I use a shop-bought Tikka Masala curry paste for this recipe - which is usually quite mild. You could also use balti, jalfrezi or rogan josh pastes - which tend to be fairly mild too. If you're after something hotter, use madras or Thai red curry paste. **Be sure to use curry paste, NOT curry sauce. The paste is concentrated - used for the base of a sauce, whereas the sauce is usually a finished version of a curry sauce**.
Free printable recipe is available on our site:
Ingredients:
▢2 tbsp sunflower oil or ghee
▢½ tsp salt
▢½ tsp black pepper
▢1.5 kg (3 ⅓ pounds) braising beef
▢1 large onion - peeled and chopped
▢2 red bell peppers - deseeded and roughly chopped
▢4 cloves garlic - peeled and minced
▢2 tsp minced ginger
▢2 heaped tbsp curry paste*
▢1 beef stock cube - crumbled
▢400 g (14 oz) tin finely chopped tomatoes
▢2 tbsp tomato puree (paste)
▢2 tsp sugar
▢400 ml (14 oz) tin full fat coconut milk
Optional:
▢3 tbsp cornflour (cornstarch) mixed with 6 tbsp cold water
To Serve:
▢A handful of chopped coriander (cilantro)
▢Pilau or Boiled rice
▢Naan bread
Process:
1. Preheat your slow cooker to high.
2. Season the beef with the salt and pepper.
3. Heat 1 ½ tbsp of the oil in a large pan over a high heat.
4. Add the seasoned beef to the pan. Sear until lightly browned (about 6-8 minutes). You may need to do this in two batches.
5. Once seared, add the beef to the slow cooker, using a slotted spoon.
6. Add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
7. Add in the onion and red pepper and cook for 4-5 minutes, until the onions have softened.
8. Add in the garlic, ginger, curry paste and crumbled stock cube. Stir and cook for 1-2 minutes.
9. Add in the tinned tomatoes, tomato puree, sugar and coconut milk.
10. Stir, bring to the boil, then pour into your slow cooker, stir once more, place your slow cooker lid on and cook for 5-6 hours on high or 7-8 hours on low.
11. If want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring - until the sauce is thick enough.
12. Serve over rice, sprinkled with some coriander (cilantro). I like to serve mine with some tomato and onion salad too.
#CookingShow #Dinner #SlowCooker
Simple Lamb Stew | Quick and Easy Food | Jamie Oliver
For a succulent melt in the mouth family meal, you must try this quick to prepare lamb stew recipe. Slow cooked for big flavour - this is one dish you'll be coming back to again and again. Catch up on all of Jamie's shows in the UK on
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How I make Japanese Curry #shorts #japanesefood #cookingvideo
How I make Japanese Curry #shorts #japanesefood #cookingvideo
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How to make Shirley's Moroccan Lamb Stew (with/ without crock pot) ~シャーリーの美味しいモロッカンラムシチューの作り方~
This is my husband's favorite stew which was taken over from his mother in America to me. This is the taste of mom! It tastes mild, complex and rich with lamb, lots of vegetables and spices such as Cinnamon and Turmeric which are doing good jobs. I have never come up with the idea using those spices together!! If you have clock pot or slow cooker, you should try it. Don't worry, you can cook it with normal pod like me. It's healthy and tasty for your family. Enjoy!! Don't forget to check another popular recipes below!!
これは夫の大好物で、アメリカのお母さんから引き継がれたシチューレシピです。おふくろの味ってやつですね!味は、マイルドで色々な香味がして、でもひとつにちゃんとまとまっている、そんな、おそらく日本の方はあまり経験されたことのない美味のように思います。ラムの複雑味と、たくさんの野菜とシナモンやターメリック等のスパイスを使っていて、とても美味しいですしヘルシーです。今日はいつもと違うものを食卓に、と思った日にはつくってみてください。
他の人気レシピも下記に載せますのでチェックをお忘れなく!!
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Another popular recipe↓
人気レシピ↓
★How To Make Best Japanese Potato Salad (Recipe) ~ 極上ポテトサラダの作り方(レシピ) ~
★【Kids snack】Cheesy Japanese Potato Gratin ~ 【子供のおやつに】意外と出来ちゃうポテトグラタン~
★【My family's specialty】Every Day Salmon Dinner ~【きっとド定番になる】サーモンの食べ方~
★【Just 3 ingredients!】Easy Delicious Pickled Radish ~【材料3つ!】簡単美味しいラディシュの浅漬け
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Thank you for watching my video! This is about me.
Food lover! I wish I could eat all day. Born and raised in Japan. Working at a food company in Japan→Moving to USA→Working as a freelancer in USA. Surviving here by cooking and eating Japanese homemade food. My mom and grandma were cooking teachers. I'm proud and confident to the recipes which were passed generation by generation in my family. Trying to work hard for my daughter who was born in USA to give the taste of Japan!
Visit my channel more! I upload my videos more than twice a week. Don't forget to subscribe my channel!!
私の動画を見てくださってありがとうございます!自己紹介します。食べること大好き!1日中食べていたい。日本生まれ日本育ち。日本で食品会社勤務→渡米しフリーランス。アメリカにある食材で、日本で食べ育った日本の家庭料理をつくって食べてサバイブしている。母と祖母は料理の先生、レシピには自信あり。アメリカで生まれた娘にダシの味を覚えてもらうため奮闘中。
週2回以上アップしていますので、またぜひ見てくださいね。チャンネル登録もよろしくお願いします!
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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...
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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