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XO Soused - Cantonese crispy pork belly
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What is the difference between Cantonese crispy pork belly and British roast pork belly with crispy crackling? How does a chef achieve the ‘digestive-biscuit-y’ quality of the Cantonese style finish rather than the toothy crunch of the British dish?
Should we serve it with infused soy or mustard sauce?
Why is the fat in the cut as crucial to Chinese cuisine as the meat? How did pork become so important? How is pork’s popularity in China connected with not eating beef?
And how exactly has Andrew recreated Cantonese crispy pork belly for vegetarian diners?
With a 50:50 ratio of pork and fat, pork belly still isn’t as fashionable in British cuisine as it is in Chinese gastronomy. This is the first of several episodes dealing with unusual cuts of meat from the Chinese kitchen, and special skills and techniques that such cuts demand.
Intro and outro music: 遊子 [wanderer] by mafmadmaf.com
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com
44 afleveringen
Fetch error
Hmmm there seems to be a problem fetching this series right now. Last successful fetch was on July 31, 2024 11:46 ()
What now? This series will be checked again in the next day. If you believe it should be working, please verify the publisher's feed link below is valid and includes actual episode links. You can contact support to request the feed be immediately fetched.
Manage episode 295105998 series 2939988
What is the difference between Cantonese crispy pork belly and British roast pork belly with crispy crackling? How does a chef achieve the ‘digestive-biscuit-y’ quality of the Cantonese style finish rather than the toothy crunch of the British dish?
Should we serve it with infused soy or mustard sauce?
Why is the fat in the cut as crucial to Chinese cuisine as the meat? How did pork become so important? How is pork’s popularity in China connected with not eating beef?
And how exactly has Andrew recreated Cantonese crispy pork belly for vegetarian diners?
With a 50:50 ratio of pork and fat, pork belly still isn’t as fashionable in British cuisine as it is in Chinese gastronomy. This is the first of several episodes dealing with unusual cuts of meat from the Chinese kitchen, and special skills and techniques that such cuts demand.
Intro and outro music: 遊子 [wanderer] by mafmadmaf.com
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com
44 afleveringen
Alle afleveringen
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