RECIPE: Chinese Roasted Pork Belly 脆皮燒肉
Published on 13 Oct 2012
RECIPE: Chinese Roasted Pork Belly 脆皮燒肉
** If you find it is too difficult to prick the pork skin when the pork is raw, you could follow the steps exactly, EXCEPT wait until you have removed the thick layer of course salt, prick the pork skin before you put it back into the oven for the very last step (skin popping and crackling). The skin becomes much easier to handle (pricking holes) when the piece of pork is cooked.
Hear Me Eat: http://www.youtube.com/watch?v=lrpRG4...
FREE Audio By: http://mp3skull.com/mp3/sungha_jung.html
** If you find it is too difficult to prick the pork skin when the pork is raw, you could follow the steps exactly, EXCEPT wait until you have removed the thick layer of course salt, prick the pork skin before you put it back into the oven for the very last step (skin popping and crackling). The skin becomes much easier to handle (pricking holes) when the piece of pork is cooked.
Hear Me Eat: http://www.youtube.com/watch?v=lrpRG4...
FREE Audio By: http://mp3skull.com/mp3/sungha_jung.html
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Ken Hom Roast Pork Belly
Ken Hom Roast Pork Belly SaturdayKitchenRecipeSearch.co.uk
saturdaykitchen·113 videosUploaded on 28 Jan 2012
Ken Hom Crispy Pork Belly http://www.saturdaykitchenrecipesearc...
Arguably the West's most famous Chinese cookery expert, Ken Hom is hailed as the man who transformed wok cooking into an art form. He's prepared dishes for royalty and countless celebrities, and launched his own range of cooking sauces, pans, noodles and rice and the back of his extensive culinary skills.
Ken was born in Tucson, Arizona, in 1949. He first learned cooking at the age of eleven when he started working in his uncle's Chinese restaurant in Chicago after school and at weekends.
His UK TV career started with the BBC in 1984 thanks to a recommendation by Madhur Jaffrey who had seen him giving lessons in California. His first series Ken Hom's Chinese Cookery in 1984 was subsequently transmitted throughout the world and he has remained highly acclaimed worldwide ever since.
Ken who received his OBE in 2009, is now regarded as the world's leading authority in Chinese cookery and has cooked for many heads of state.
In 2010, he was diagnosed with prostate cancer which has been successfully treated and his is now an ambassador for Prostate Cancer Charity.
Now an international jet-setter, he splits his time between Thailand, where he has a flat in Bangkok and a villa on the coast, Paris where he also owns property and the sprawling country retreat in France where he regularly entertains high-profile pals like Tony and Cherie Blair.
PROLIFIC WRITER
He has written 30 books - on Chinese, Thai, and "East-West" cooking. His latest is a collaboration with Ching-He Huang called Ken & Ching: Our China Homecoming: Recipes from our journey through China.
NO.1 WOK BRAND IN UK
Ken has a series of successful brand woks and a range of food products. His woks have been the no. 1 leader in the UK ethnic cookware market for over 20 years.
http://www.youtube.com/watch?v=Lqa99xSaTWM
