Learn how to braise pork belly with this step by step how-to video. Black Braised Pork Belly
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.
The idea of cooking without any recipes is good. Hey, maybe you might discover the next best thing with some luck.
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.
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?
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.
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! 🙂
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.
The idea of cooking without any recipes is good. Hey, maybe you might discover the next best thing with some luck.
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
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?
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.
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! 🙂
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
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.
I’ve never seen that method of cutting an onion. Interesting.
Looks delicious!
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.
I’ve never seen that method of cutting an onion. Interesting.
Looks delicious!
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!!!
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!!!
Haha it’s an optical illusion, the table I’m cooking on is actually in the middle of my living room.
Haha it’s an optical illusion, the table I’m cooking on is actually in the middle of my living room.’, ‘0
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!
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.
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!
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 =)
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!
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!’, ‘0
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.
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 =)
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.
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!
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.
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!
You are freaking adorable, dude. I LOVE that you’re doing videos! I also love pork belly…awesome!
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.
You are freaking adorable, dude. I LOVE that you’re doing videos! I also love pork belly…awesome!
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.
Love this!!! love the video and you are a star…keep them coming. best from Montecito, California where it is still raining?
Love this!!! love the video and you are a star…keep them coming. best from Montecito, California where it is still raining?
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 🙂
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 🙂
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?
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.
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.
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.)
Thanks:-) Nope, haven’t heard of that one, but I do one where I braise aslab of bacon in Coke.http://norecipes.com/2008/03/23/cherry-coke-bra…
Thanks:-) Nope, haven't heard of that one, but I do one where I braise aslab of bacon in Coke.http://norecipes.com/2008/03/23/cherry-coke-bra…
Your video is so cute! I love the organic feel to it.
Your video is so cute! I love the organic feel to it.
Where can I find that celery you use? Also, what would be a good substitute for it?
Thanks.
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.