my name is thuy I’m from the little bit kitchen I’m going to share a really
kitchen I’m going to share a really
kitchen I’m going to share a really special dish with you
special dish with you
special dish with you this dish is cooked the car it’s braised
this dish is cooked the car it’s braised
this dish is cooked the car it’s braised belly pork in coconut water I served
belly pork in coconut water I served
belly pork in coconut water I served with eggs golden eggs I call it now this
with eggs golden eggs I call it now this
with eggs golden eggs I call it now this is a dish that we often eat when it’s
is a dish that we often eat when it’s
is a dish that we often eat when it’s lit amis new year the family would
lit amis new year the family would
lit amis new year the family would gather and we would eat this dish this
gather and we would eat this dish this
gather and we would eat this dish this is the recipe from my family this is how
is the recipe from my family this is how
is the recipe from my family this is how I’ve grown up with the dish and I would
I’ve grown up with the dish and I would
I’ve grown up with the dish and I would love to share with you today I’m cooking
love to share with you today I’m cooking
love to share with you today I’m cooking six portions I’ve got half a kilo of
six portions I’ve got half a kilo of
six portions I’ve got half a kilo of belly pork which is the traditional
belly pork which is the traditional
belly pork which is the traditional classic cut which is beautiful and I’ve
classic cut which is beautiful and I’ve
classic cut which is beautiful and I’ve added half a kilo of pork leg it’s not a
added half a kilo of pork leg it’s not a
added half a kilo of pork leg it’s not a classic traditional cut that we use it’s
classic traditional cut that we use it’s
classic traditional cut that we use it’s got a beautiful tender sweetness and
got a beautiful tender sweetness and
got a beautiful tender sweetness and softness to it you’re going to be
softness to it you’re going to be
softness to it you’re going to be braising this for three hours and it
braising this for three hours and it
braising this for three hours and it tears beautifully I’m going to start off
tears beautifully I’m going to start off
tears beautifully I’m going to start off with slicing the meat I like to keep the
with slicing the meat I like to keep the
with slicing the meat I like to keep the chunks quite big this is actually a
chunks quite big this is actually a
chunks quite big this is actually a beautiful cut you’ve got the lines of
beautiful cut you’ve got the lines of
beautiful cut you’ve got the lines of the fat going through the meat and the
the fat going through the meat and the
the fat going through the meat and the skin is perfect I’m going to have these
skin is perfect I’m going to have these
skin is perfect I’m going to have these I have a ball ready this is the leg
I have a ball ready this is the leg
I have a ball ready this is the leg likewise this one I’m gonna cut them
likewise this one I’m gonna cut them
likewise this one I’m gonna cut them into big chunks like that for this one I
into big chunks like that for this one I
into big chunks like that for this one I would have it don’t throw away the skin
would have it don’t throw away the skin
would have it don’t throw away the skin okay it keeps your meat tender so you
okay it keeps your meat tender so you
okay it keeps your meat tender so you have that there can you see the chunks
have that there can you see the chunks
have that there can you see the chunks are still quite big now the key to this
are still quite big now the key to this
are still quite big now the key to this dish is to marinate the meat the main
dish is to marinate the meat the main
dish is to marinate the meat the main ingredients for this would be baby
ingredients for this would be baby
ingredients for this would be baby onions here I’ve got four slice them
onions here I’ve got four slice them
onions here I’ve got four slice them really thin the onions are making me cry
really thin the onions are making me cry
really thin the onions are making me cry dice its finest you can stir everything
dice its finest you can stir everything
dice its finest you can stir everything in the meat for the chilies this is a
in the meat for the chilies this is a
in the meat for the chilies this is a red chili pepper it has to be done two
red chili pepper it has to be done two
red chili pepper it has to be done two separate styles this is how I was too
separate styles this is how I was too
separate styles this is how I was too grown up with mum I’m going to use half
grown up with mum I’m going to use half
grown up with mum I’m going to use half thinly slice it smells you can and for
thinly slice it smells you can and for
thinly slice it smells you can and for the marinade like the onions I want you
the marinade like the onions I want you
the marinade like the onions I want you to find the job that put it in together
to find the job that put it in together
to find the job that put it in together and the other half take off the top
and the other half take off the top
and the other half take off the top slice into a big chunk and put that in
slice into a big chunk and put that in
slice into a big chunk and put that in the mortar together with that I’m gonna
the mortar together with that I’m gonna
the mortar together with that I’m gonna put some garlic about four cloves it’s
put some garlic about four cloves it’s
put some garlic about four cloves it’s not going to be chopped it’s going to be
not going to be chopped it’s going to be
not going to be chopped it’s going to be crushed I’m just going to skin them and
crushed I’m just going to skin them and
crushed I’m just going to skin them and put it in here okay so I’ve got this
put it in here okay so I’ve got this
put it in here okay so I’ve got this here all mixed together and then crush
here all mixed together and then crush
here all mixed together and then crush when it’s half crush add 1 teaspoon of
when it’s half crush add 1 teaspoon of
when it’s half crush add 1 teaspoon of salt mix it together blend the salt
salt mix it together blend the salt
salt mix it together blend the salt individually and the garlic the big
individually and the garlic the big
individually and the garlic the big lumps I want them to completely flatten
lumps I want them to completely flatten
lumps I want them to completely flatten crush it all together until it has that
crush it all together until it has that
crush it all together until it has that really soft texture okay that’s what
really soft texture okay that’s what
really soft texture okay that’s what we’re looking for that’s ready we’ve got
we’re looking for that’s ready we’ve got
we’re looking for that’s ready we’ve got one more ingredient that’s really
one more ingredient that’s really
one more ingredient that’s really important we’ve got the lime here I
important we’ve got the lime here I
important we’ve got the lime here I would use half a lime so I’m going to
would use half a lime so I’m going to
would use half a lime so I’m going to squeeze in so when that’s done take all
squeeze in so when that’s done take all
squeeze in so when that’s done take all the mixture of the water heat and add it
the mixture of the water heat and add it
the mixture of the water heat and add it back I’m going to use my hands I want to
back I’m going to use my hands I want to
back I’m going to use my hands I want to make sure that the means being rubbed
make sure that the means being rubbed
make sure that the means being rubbed properly okay so this is it
properly okay so this is it
properly okay so this is it there’s no real secret I’m now going to
there’s no real secret I’m now going to
there’s no real secret I’m now going to place this into the fridge for 45
place this into the fridge for 45
place this into the fridge for 45 minutes to bring out the flavors
once we’re waiting for the meat to
once we’re waiting for the meat to marinate in the fridge I want to start
marinate in the fridge I want to start
marinate in the fridge I want to start on the braising juice so the main
on the braising juice so the main
on the braising juice so the main ingredients we have here would be the
ingredients we have here would be the
ingredients we have here would be the coconut juice the natural sweetness from
coconut juice the natural sweetness from
coconut juice the natural sweetness from the coconut juice would come out if your
the coconut juice would come out if your
the coconut juice would come out if your slow cooking and it makes the meat
slow cooking and it makes the meat
slow cooking and it makes the meat really tender so I’ve got 1 liter of
really tender so I’ve got 1 liter of
really tender so I’ve got 1 liter of water or some fish sauce here and a
water or some fish sauce here and a
water or some fish sauce here and a teaspoon of sugar just enough to balance
teaspoon of sugar just enough to balance
teaspoon of sugar just enough to balance with the fish sauce
with the fish sauce
with the fish sauce ok so first I’m going to heat up the
ok so first I’m going to heat up the
ok so first I’m going to heat up the juice I’ve got here two cans this is a
juice I’ve got here two cans this is a
juice I’ve got here two cans this is a good liter most coconut juice would have
good liter most coconut juice would have
good liter most coconut juice would have pulp is still in there this one has it
pulp is still in there this one has it
pulp is still in there this one has it so I’m going to take it out you just
so I’m going to take it out you just
so I’m going to take it out you just want the juice so whatever amount of
want the juice so whatever amount of
want the juice so whatever amount of coconut juice that you put in there I
coconut juice that you put in there I
coconut juice that you put in there I would like you to match that with water
would like you to match that with water
would like you to match that with water then I’m going to add a liter filter I’m
then I’m going to add a liter filter I’m
then I’m going to add a liter filter I’m going to turn it up on high heat we want
going to turn it up on high heat we want
going to turn it up on high heat we want this to boiling point before we add the
this to boiling point before we add the
this to boiling point before we add the meat but there in the meantime I’ve got
meat but there in the meantime I’ve got
meat but there in the meantime I’ve got some eggs here on the side you would
some eggs here on the side you would
some eggs here on the side you would boil them for 20 minutes and then put
boil them for 20 minutes and then put
boil them for 20 minutes and then put them into cold water so they don’t cook
them into cold water so they don’t cook
them into cold water so they don’t cook further I pull them and have them ready
further I pull them and have them ready
further I pull them and have them ready I’m cooking for six people so really I
I’m cooking for six people so really I
I’m cooking for six people so really I should have six eggs but I have an 8
should have six eggs but I have an 8
should have six eggs but I have an 8 here if you’re Asian you know that
here if you’re Asian you know that
here if you’re Asian you know that number six means good luck add number 82
number six means good luck add number 82
number six means good luck add number 82 means good well okay the water’s boiling
means good well okay the water’s boiling
means good well okay the water’s boiling now so I don’t get it there and get the
now so I don’t get it there and get the
now so I don’t get it there and get the meat smells great okay it’s ready to go
meat smells great okay it’s ready to go
meat smells great okay it’s ready to go into the coconut water and you can put
into the coconut water and you can put
into the coconut water and you can put everything in and all the bits or the
everything in and all the bits or the
everything in and all the bits or the marinating will float on top put
marinating will float on top put
marinating will float on top put everything in make sure it’s below the
everything in make sure it’s below the
everything in make sure it’s below the water level because you want it all to
water level because you want it all to
water level because you want it all to cook evenly now I’m bringing it back to
cook evenly now I’m bringing it back to
cook evenly now I’m bringing it back to boiling point so I can take all the
boiling point so I can take all the
boiling point so I can take all the marinade back out the flavors are
marinade back out the flavors are
marinade back out the flavors are already there the reason I’m doing this
already there the reason I’m doing this
already there the reason I’m doing this is to get a very clear braising juice
is to get a very clear braising juice
is to get a very clear braising juice okay once you’re ready I want you to
okay once you’re ready I want you to
okay once you’re ready I want you to lower the heat to as low as possible
lower the heat to as low as possible
lower the heat to as low as possible close the lid either open like that
close the lid either open like that
close the lid either open like that total braising hours would be three
total braising hours would be three
total braising hours would be three hours braise the pork for two hours on
hours braise the pork for two hours on
hours braise the pork for two hours on the third hour at the eggs and you leave
the third hour at the eggs and you leave
the third hour at the eggs and you leave it like that okay
okay so my meat has been braising here
okay so my meat has been braising here for two hours it smells really wonderful
for two hours it smells really wonderful
for two hours it smells really wonderful all the coconuts coming through the
all the coconuts coming through the
all the coconuts coming through the onions literally so it’s ready for the
onions literally so it’s ready for the
onions literally so it’s ready for the eggs so after adding the eggs I’d like
eggs so after adding the eggs I’d like
eggs so after adding the eggs I’d like you to add some fish sauce just a very
you to add some fish sauce just a very
you to add some fish sauce just a very small amount is enough so you put a
small amount is enough so you put a
small amount is enough so you put a small teaspoon there likewise very
small teaspoon there likewise very
small teaspoon there likewise very little sugar the teeny tiny bit just
little sugar the teeny tiny bit just
little sugar the teeny tiny bit just about 1 teaspoon this helped I’ve turned
about 1 teaspoon this helped I’ve turned
about 1 teaspoon this helped I’ve turned the golden bright color again if you can
the golden bright color again if you can
the golden bright color again if you can close the lid leave a big gap there and
close the lid leave a big gap there and
close the lid leave a big gap there and I can guarantee that you’re braising
I can guarantee that you’re braising
I can guarantee that you’re braising juice will be super clear just like how
juice will be super clear just like how
juice will be super clear just like how it should be so another hour and then
it should be so another hour and then
it should be so another hour and then we’re good to go
now traditionally you would serve this
now traditionally you would serve this with jasmine white rice if you want to
with jasmine white rice if you want to
with jasmine white rice if you want to be really authentic then you would serve
be really authentic then you would serve
be really authentic then you would serve it with a mustard cabbage pickle there’s
it with a mustard cabbage pickle there’s
it with a mustard cabbage pickle there’s a whole new recipe on its own so I
a whole new recipe on its own so I
a whole new recipe on its own so I really hope to show you one day the meat
really hope to show you one day the meat
really hope to show you one day the meat is ready now the color is perfect the
is ready now the color is perfect the
is ready now the color is perfect the juice is really clear
juice is really clear
juice is really clear the eggs are golden I wish you can smell
the eggs are golden I wish you can smell
the eggs are golden I wish you can smell it and that’s it we’re ready to go okay
it and that’s it we’re ready to go okay
it and that’s it we’re ready to go okay guys the way is over I feel like I need
guys the way is over I feel like I need
guys the way is over I feel like I need a drumroll Fitz moment is been braising
a drumroll Fitz moment is been braising
a drumroll Fitz moment is been braising for three hours and it’s absolutely
for three hours and it’s absolutely
for three hours and it’s absolutely gorgeous so this is the belly pork cut
gorgeous so this is the belly pork cut
gorgeous so this is the belly pork cut you can see the layers of skin in the
you can see the layers of skin in the
you can see the layers of skin in the meat and this one here is the leg but
meat and this one here is the leg but
meat and this one here is the leg but get back scrumptious you imagine being
get back scrumptious you imagine being
get back scrumptious you imagine being six years old you feel really really
six years old you feel really really
six years old you feel really really hungry and you come to the dinner table
hungry and you come to the dinner table
hungry and you come to the dinner table and this is what you get served okay so
and this is what you get served okay so
and this is what you get served okay so there’s the golden egg it’s just gonna
there’s the golden egg it’s just gonna
there’s the golden egg it’s just gonna melt in your life to put some juice in
melt in your life to put some juice in
melt in your life to put some juice in to keep the meat moist it’s beautiful
to keep the meat moist it’s beautiful
to keep the meat moist it’s beautiful okay so it’s ready this is my Vietnamese
okay so it’s ready this is my Vietnamese
okay so it’s ready this is my Vietnamese the car
the car
the car Bruce belly pork with coconut juice and
Bruce belly pork with coconut juice and
Bruce belly pork with coconut juice and eggs ever so simple yeah it’s so
eggs ever so simple yeah it’s so
eggs ever so simple yeah it’s so delicious so flavoursome now for me
delicious so flavoursome now for me
delicious so flavoursome now for me that’s perfect
that’s perfect
that’s perfect I don’t want much I just want that Mel
I don’t want much I just want that Mel
I don’t want much I just want that Mel be your happy day so I hope you’ve
be your happy day so I hope you’ve
be your happy day so I hope you’ve enjoyed that and if you’d like it to
enjoyed that and if you’d like it to
enjoyed that and if you’d like it to give me a thumbs up and subscribe to
give me a thumbs up and subscribe to
give me a thumbs up and subscribe to foodtube right view and if you really
foodtube right view and if you really
foodtube right view and if you really want to try this I actually make this at
want to try this I actually make this at
want to try this I actually make this at the restaurant if you’re ever in London
the restaurant if you’re ever in London
the restaurant if you’re ever in London do pop in and have a taste and down I’m
do pop in and have a taste and down I’m
do pop in and have a taste and down I’m sure you’ll love it
sure you’ll love it
sure you’ll love it take care and bye bye
”
Be First to Comment