Black Braised Pork Belly (video)

I’m often asked why this blog is called No Recipes, when I post recipes to almost everything I make. In case you were wondering the same thing, the title refers to my predilection to just wing it, using ingredients that I have in the fridge. Still, it’s always been my intention to help you break free of the oppressive rules of most cookbooks, enabling you to navigate the kitchen with your senses instead.

Cooking is about trusting your eyes, ears, tastebuds and nose. I try to go into the specifics about techniques and the thought process I put into creating a dish, to help bring some of the process to light. But fitting all this sensory information into a few photos and words is like folding egg whites into a delicate batter with a backhoe.

That’s why I’ve decided to kick my nerdy introversion to the curb and stick a bunch of lights and camera in front of my face, so you, my dear readers, can get a more complete picture… While I’m being ambitious, I’m also going to figure out how to transfer tastes and aromas over the Internet so you can enjoy the whole experience. Well… okay you may be waiting around for a while for that one, but I have you covered on the sight and sound for now.

For the first episode, I had a gorgeous piece of pork belly a nice man from Fleisher’s Grass-Fed & Organic Meats gave me for free. There was no name dropping, no puffery about unique visitors or link-backs. I was just some random guy off the street that was asking if they had any bigger pieces of pork belly left and he said “No… but you can have this one, on us”. That made me be happy… but not as happy as I was after my first bite of this perfectly marbled slab of meat after it had been braising for a few hours.

I could tell you more here, but that would spoil the video, so hit the jump and check it out for yourself.

Tell me what you think, subscribe to my YouTube Channel and stay tuned for more in the coming weeks.

  • http://nibbleanibble.com/ Dave -nibbleanibble

    The idea of cooking without any recipes is good. Hey, maybe you might discover the next best thing with some luck.

  • http://www.rookie-cookie.com/ rookie cookie

    FREAKING LOVE IT. Love the concept of rummaging through fridge and cupboards for ingredients.

    I too cook more with what I have on hand. The more I am able to understand the properties of each ingredient, the more I am able to “wing it”.

    Keep the videos coming.

  • http://nibbleanibble.com Dave -nibbleanibble

    The idea of cooking without any recipes is good. Hey, maybe you might discover the next best thing with some luck.

  • http://www.rookie-cookie.com rookie cookie

    FREAKING LOVE IT. Love the concept of rummaging through fridge and cupboards for ingredients.

    I too cook more with what I have on hand. The more I am able to understand the properties of each ingredient, the more I am able to “wing it”.

    Keep the videos coming.

  • http://souvlakiforthesoul.com/ Peter G

    I had a glimpse yesterday and I have to say you are a natural! Can’t wait to see more! And who says there’s no such thing as a free lunch?

  • http://souvlakiforthesoul.com Peter G

    I had a glimpse yesterday and I have to say you are a natural! Can’t wait to see more! And who says there’s no such thing as a free lunch?

  • http://NoCounterspace.net/ Livia

    Nice!

    That looks so delicious and simple… and I have all of the ingredients on hand except the pork belly. I think I’ll need to try this soon.

    Also, your kitchen is lovely. I like the rack for bottles at the top of the fridge and that you got out a portable burner so that you could cook facing the camera.

  • http://NoCounterspace.net Livia

    Nice!

    That looks so delicious and simple… and I have all of the ingredients on hand except the pork belly. I think I’ll need to try this soon.

    Also, your kitchen is lovely. I like the rack for bottles at the top of the fridge and that you got out a portable burner so that you could cook facing the camera.

  • http://www.melaskitchen.blogspot.com/ Melanie

    I had already watched the video from your yesterday’s post. I really enjoyed it, it’s nice to see the whole process, and it seems easier than when reading an entire recipe…
    The result looks very good. Can’t wait to see other videos! :-)

  • http://www.melaskitchen.blogspot.com Melanie

    I had already watched the video from your yesterday’s post. I really enjoyed it, it’s nice to see the whole process, and it seems easier than when reading an entire recipe…
    The result looks very good. Can’t wait to see other videos! :-)

  • http://trissalicious.com/ Trissa

    I’m loving the video – can’t wait for you to have your own TV show! You are indeed a natural infront of the camera

  • http://trissalicious.com Trissa

    I’m loving the video – can’t wait for you to have your own TV show! You are indeed a natural infront of the camera

  • http://cookappeal.blogspot.com/ Chef E

    You are great! You also just reinforced an idea I had today for a dish to go with unclassified Bordeaux, or low enders!

    I also am going to the Asian market like I keep saying I am…wish I could have a piece of that for my lunch.

  • http://cookappeal.blogspot.com/ Chef E

    You are great! You also just reinforced an idea I had today for a dish to go with unclassified Bordeaux, or low enders!

    I also am going to the Asian market like I keep saying I am…wish I could have a piece of that for my lunch.

  • http://foodmayhem.com/ Jessica@FoodMayhem

    I’ve never seen that method of cutting an onion. Interesting.
    Looks delicious!

  • http://foodmayhem.com Jessica@FoodMayhem

    I’ve never seen that method of cutting an onion. Interesting.
    Looks delicious!

  • http://www.weareneverfull.com/ we are never full

    this looks great. i’ve gotta get myself some dark soy. stat. has been on my list for awhile. you’ve got a nice kitchen – big=lucky!!!

    • marc

      Haha it’s an optical illusion, the table I’m cooking on is actually in the middle of my living room.

      • http://www.tinyurbankitchen.com/ Tiny Urban Kitchen

        Ha ha, I was going to comment on how unusual it was for someone to have an island in a NYC apartment!

        I must say that when you show the cooking steps it makes the recipe seem much less intimidating!

  • http://www.weareneverfull.com we are never full

    this looks great. i’ve gotta get myself some dark soy. stat. has been on my list for awhile. you’ve got a nice kitchen – big=lucky!!!

    • marc

      Haha it’s an optical illusion, the table I’m cooking on is actually in the middle of my living room.

      • http://www.tinyurbankitchen.com/ Tiny Urban Kitchen

        Ha ha, I was going to comment on how unusual it was for someone to have an island in a NYC apartment!

        I must say that when you show the cooking steps it makes the recipe seem much less intimidating!

  • http://manggy.blogspot.com/ Manggy

    That is SO nice of the guy!! Are you a regular? It warms my heart for some reason :) Love the vid, Marc. I just recently had my first experience with braising and it was long but worth it!

  • http://manggy.blogspot.com Manggy

    That is SO nice of the guy!! Are you a regular? It warms my heart for some reason :) Love the vid, Marc. I just recently had my first experience with braising and it was long but worth it!

  • Shoshanna

    I love the video. It definitely adds a different dimension to the whole experience. I will have to give this recipe a try; it looks delicious!! :) Keep those videos coming please.

  • Shoshanna

    I love the video. It definitely adds a different dimension to the whole experience. I will have to give this recipe a try; it looks delicious!! :) Keep those videos coming please.

  • http://noobcook.com/ noobcook

    I really love your video! You remind me of Michael Smith of Chef at Home with your relaxed, improvised way of cooking, and you’re so professional. Hope to see more videos, nice work =)

  • http://noobcook.com noobcook

    I really love your video! You remind me of Michael Smith of Chef at Home with your relaxed, improvised way of cooking, and you’re so professional. Hope to see more videos, nice work =)

  • thomashwhite

    Liked the video, although I hope that you continue to post the recipes to accompany them. While I know this is “no recipes”, I often base some of my cooking on recipes I get from your blog and others. I save off what look to be good ones and use them as ideas for future meals adding my own spins.

    Also, where did you get that unprocessed sugar bar? I’ve tried searching on google, but I must be using the wrong search terms.

  • thomashwhite

    Liked the video, although I hope that you continue to post the recipes to accompany them. While I know this is “no recipes”, I often base some of my cooking on recipes I get from your blog and others. I save off what look to be good ones and use them as ideas for future meals adding my own spins.

    Also, where did you get that unprocessed sugar bar? I’ve tried searching on google, but I must be using the wrong search terms.

  • Michelle

    Marc! I really enjoyed the video, its production and seeing what ingredients you had on hand, Bravo! I subscribed to the channel. I went out right away and got the ingredients, but I overheated my dutch oven and when I seared the pork belly, it became very tough. Overall, it was overcooked, my bad. But, the husband didn’t mind and like you said, it is hard to mess up pork belly! It was tasty and the reduction sauce, wow… delicious! I’m going to try it a couple more times and then have company over for it. Thank you!

  • Michelle

    Marc! I really enjoyed the video, its production and seeing what ingredients you had on hand, Bravo! I subscribed to the channel. I went out right away and got the ingredients, but I overheated my dutch oven and when I seared the pork belly, it became very tough. Overall, it was overcooked, my bad. But, the husband didn’t mind and like you said, it is hard to mess up pork belly! It was tasty and the reduction sauce, wow… delicious! I’m going to try it a couple more times and then have company over for it. Thank you!

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  • http://www.choosy-beggars.com/ Choosy Beggar Tina

    You are freaking adorable, dude. I LOVE that you’re doing videos! I also love pork belly…awesome!

  • http://www.choosy-beggars.com Choosy Beggar Tina

    You are freaking adorable, dude. I LOVE that you’re doing videos! I also love pork belly…awesome!

  • shethatisnau

    Nice video! You shouldn’t be shy, I enjoyed watching it :} It adds a very human element, too, that makes your blog seem more accessible. I’ve already subscribed to your youtube channel & I look forward to further videos! Good luck.

    By the way, it’s so interesting getting a peak into another cook’s fridge! You should do a video going over some of the ingredients you keep on hand, it’d be very informative. I had no idea what black vinegar was or how to use it until today, so I can only imagine how much more I’d learn.

  • shethatisnau

    Nice video! You shouldn’t be shy, I enjoyed watching it :} It adds a very human element, too, that makes your blog seem more accessible. I’ve already subscribed to your youtube channel & I look forward to further videos! Good luck.

    By the way, it’s so interesting getting a peak into another cook’s fridge! You should do a video going over some of the ingredients you keep on hand, it’d be very informative. I had no idea what black vinegar was or how to use it until today, so I can only imagine how much more I’d learn.

  • http://jeffersonstable.typepad.com/ sherry

    Love this!!! love the video and you are a star…keep them coming. best from Montecito, California where it is still raining?

  • http://jeffersonstable.typepad.com/ sherry

    Love this!!! love the video and you are a star…keep them coming. best from Montecito, California where it is still raining?

  • http://www.sugarbar.org/ diva

    Oh Marc I love the video! It’s real helpful to see you cook in ‘real time’ rather than just reading a recipe :) Great stuff. Loved how well-stocked up your fridge is :)

  • http://www.sugarbar.org diva

    Oh Marc I love the video! It’s real helpful to see you cook in ‘real time’ rather than just reading a recipe :) Great stuff. Loved how well-stocked up your fridge is :)

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  • http://thetasteofthegoodlife.blogspot.com/ Jisusu

    this looks delicious! Is it the sort of thing you can do with other cuts of pork, as long as they have a fair amount of fat on them?

  • norecipes

    Thanks! You could do it with a cut like a well marbled pork shoulder or ribs, but you may need to adjust the amount of soy sauce to keep it from getting too salty. It also won't have the same creamy texture.

  • http://www.kyotofoodie.com Michael [KyotoFoodie]

    Hi Marc, That was great. You really ought to be on television! Have you ever done the simmered pork belly recipe that is popular in Japan these days, simmered in Coca-cola and sometimes just cooked in a rice cooker. (I have not.)

  • norecipes

    Thanks:-) Nope, haven't heard of that one, but I do one where I braise a
    slab of bacon in Coke.
    http://norecipes.com/2008/03/23/cherry-coke-bra

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  • Wendy

    Your video is so cute! I love the organic feel to it.

  • chris sutton

    Where can I find that celery you use? Also, what would be a good substitute for it?
    Thanks.

    • http://norecipes.com Marc Matsumoto

      You should be able to find it at any Chinese grocery store or produce market. I don’t know where you live so I can’t really make specific suggestions, but try a Chinatown in a city near you or a 99 Ranch if you have one near you. Otherwise regular celery is fine.

  • Austin

    Awesome! I’m trying this with Balsamic vinegar, all-purpose soy sauce, a smaller pork belly and some honey. Just put it in the pot, turned it down to 3, and gonna see how it looks in an hour and a half (just to see, the smaller belly might cook quicker)

  • Austin

    It is deellissh! Amazing dinner, the meat is fatty in the right way (creamy is an apt descriptor) and I think the substitutions worked well. A nice blend of moderately sweet, savoury, a touch of tang… And some rice cooked with rosemary and a bit of veggie stock is the perfect thing to soak up the flavor.

    • http://norecipes.com Marc Matsumoto

      Looks delicious! Using balsamic is a great idea.

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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