five spice pork belly is a proper thing
of beauty and to make it it’s very very
simple so you need a pork belly like
this which all I’ve done is scored it
with a Stanley knife you need a really
sharp knife and now I’m going to grab an
onion and this onion is going to form
the trivet for this pork ready to sit on
top off so just call it skin and all on
and then place that in here like this
I’m also going to add some garlic in
there as well it’s just half a bulb of
garlic like this really really simple
straight through and in underneath this
little pork belly so I have my pork
belly all I’m going to do is drizzle it
with a little bit of olive oil all the
way over and to season it up I have this
beautiful Chinese five-spice it is a hit
of fantastic flavors cinnamon aniseed
all those wonderful things that get up
your nostrils and get you excited about
cooking so good two teaspoons going here
all I’m going to do now is get my hands
in there and rub this true so just push
it all the way into all those little
grooves so once it’s nicely coated like
this I’m going to place it up on our
little Traverse that we’ve created and
place it across now all I’m going to do
is add in some water right the way
around this pork belly and it’s the
water here which is going to create
beautiful steam as this cooks and you’ll
get beautiful tender meat and then a
crispy skin on top and before I forget a
good generous more than a pinch of salt
goes on top here so now cover this with
a little sip of tinfoil and what we’re
creating is a little dome in here for
the steam to whacked around that pork
belly and create beautiful tender meat
so once that’s in I’m going to put this
in the oven at 160 degrees Celsius
that’s 325 degrees Fahrenheit and it’s
going to cook for two and a half hours
and once it’s cooked for that we’re
going to ratchet up the temperature and
get that pork belly really crisp on the
top now if you like something like this
I want you to tell me there’s tell me
about it in the comments below
and if you were looking for the recipe
it’s right here and make sure to
subscribe to the food Tube channel now
what’s next we’ve got some chili noodles
and I’m going to do some stir-fried
greens really really simple stuff to
make so what I need to do is get my wok
nice and hot so get the temperature up
and when you’re doing any sort of Asian
frying in a wok like this
the really important thing to remember
is that you need a very hot wok so get
the up to temperature we’re going to add
in a little bit of rapeseed oil or some
vegetable oil here now I’m using Pak
choy here but you can use any veggies
you want you could use little beans
green beans or you could use Chinese
cabbage whatever you can get your hands
on now I’m actually going to leave them
fairly whole so just nice big chunks so
you get a bit of shape on these right so
my pan is nice and hot swirl that oil
right the way around and now I have a
little bit of chilli which goes straight
in a little bit of ginger
just a nice charge like this really
really simple to make and then some
garlic which I’ve just sliced very
finely scoop up your Pak choy and throw
it in and then just season them off with
a tiny little drop of light soy sauce
just to give a bit of flavor in there
that saltiness
so now just scoop these off and just put
them out on a nice little serving plate
like this now all I’m going to do is
make very very quick and simple chili
noodles spring onions you need and then
just give them a really rough chop
little drop of oil goes into our pan
just to keep it nice and loose spring
onions straight in there some more
ginger more of that chili and then some
garlic so just give that a good mix
through now I know you can smell this
but the aromas in here are absolutely
amazing isn’t that right lads got onion
right that’s what I was looking for I’ve
got some egg noodles which have just
cooked off so get them straight in here
oh that’s quite a lot of noodles going
on here don’t know if this is gonna work
but let’s get them in right there
hitting the roof that’s how much noodles
we have a good Gulag of light soya sauce
in here a good generous amount of sesame
oil add this at the very last minute
here because it’s a very strong
ingredient so get them all tossed
through and then the last ingredient is
some lovely chili oil drizzle that in
you get color you get flavor and you get
a lot of excitement going on now it’s a
bit messy but you know what that’s what
good cooking is all about it’s getting
in there and enjoying it so these
noodles are pretty much ready to serve
so I’m gonna grab a plate oh yes they
look good and now I have a pork belly
which is fully cooked delicious and
dirty and dark and yummy this is the
sort of thing that I want to eat right
now
now a good generous slice of pork belly
on top and that ladies and gentlemen is
one of my favorite little dishes
it’s a five-spice pork belly and
beautiful chili noodles you got to try
this one and I want to hear about it in
the comments below
of beauty and to make it it’s very very
simple so you need a pork belly like
this which all I’ve done is scored it
with a Stanley knife you need a really
sharp knife and now I’m going to grab an
onion and this onion is going to form
the trivet for this pork ready to sit on
top off so just call it skin and all on
and then place that in here like this
I’m also going to add some garlic in
there as well it’s just half a bulb of
garlic like this really really simple
straight through and in underneath this
little pork belly so I have my pork
belly all I’m going to do is drizzle it
with a little bit of olive oil all the
way over and to season it up I have this
beautiful Chinese five-spice it is a hit
of fantastic flavors cinnamon aniseed
all those wonderful things that get up
your nostrils and get you excited about
cooking so good two teaspoons going here
all I’m going to do now is get my hands
in there and rub this true so just push
it all the way into all those little
grooves so once it’s nicely coated like
this I’m going to place it up on our
little Traverse that we’ve created and
place it across now all I’m going to do
is add in some water right the way
around this pork belly and it’s the
water here which is going to create
beautiful steam as this cooks and you’ll
get beautiful tender meat and then a
crispy skin on top and before I forget a
good generous more than a pinch of salt
goes on top here so now cover this with
a little sip of tinfoil and what we’re
creating is a little dome in here for
the steam to whacked around that pork
belly and create beautiful tender meat
so once that’s in I’m going to put this
in the oven at 160 degrees Celsius
that’s 325 degrees Fahrenheit and it’s
going to cook for two and a half hours
and once it’s cooked for that we’re
going to ratchet up the temperature and
get that pork belly really crisp on the
top now if you like something like this
I want you to tell me there’s tell me
about it in the comments below
and if you were looking for the recipe
it’s right here and make sure to
subscribe to the food Tube channel now
what’s next we’ve got some chili noodles
and I’m going to do some stir-fried
greens really really simple stuff to
make so what I need to do is get my wok
nice and hot so get the temperature up
and when you’re doing any sort of Asian
frying in a wok like this
the really important thing to remember
is that you need a very hot wok so get
the up to temperature we’re going to add
in a little bit of rapeseed oil or some
vegetable oil here now I’m using Pak
choy here but you can use any veggies
you want you could use little beans
green beans or you could use Chinese
cabbage whatever you can get your hands
on now I’m actually going to leave them
fairly whole so just nice big chunks so
you get a bit of shape on these right so
my pan is nice and hot swirl that oil
right the way around and now I have a
little bit of chilli which goes straight
in a little bit of ginger
just a nice charge like this really
really simple to make and then some
garlic which I’ve just sliced very
finely scoop up your Pak choy and throw
it in and then just season them off with
a tiny little drop of light soy sauce
just to give a bit of flavor in there
that saltiness
so now just scoop these off and just put
them out on a nice little serving plate
like this now all I’m going to do is
make very very quick and simple chili
noodles spring onions you need and then
just give them a really rough chop
little drop of oil goes into our pan
just to keep it nice and loose spring
onions straight in there some more
ginger more of that chili and then some
garlic so just give that a good mix
through now I know you can smell this
but the aromas in here are absolutely
amazing isn’t that right lads got onion
right that’s what I was looking for I’ve
got some egg noodles which have just
cooked off so get them straight in here
oh that’s quite a lot of noodles going
on here don’t know if this is gonna work
but let’s get them in right there
hitting the roof that’s how much noodles
we have a good Gulag of light soya sauce
in here a good generous amount of sesame
oil add this at the very last minute
here because it’s a very strong
ingredient so get them all tossed
through and then the last ingredient is
some lovely chili oil drizzle that in
you get color you get flavor and you get
a lot of excitement going on now it’s a
bit messy but you know what that’s what
good cooking is all about it’s getting
in there and enjoying it so these
noodles are pretty much ready to serve
so I’m gonna grab a plate oh yes they
look good and now I have a pork belly
which is fully cooked delicious and
dirty and dark and yummy this is the
sort of thing that I want to eat right
now
now a good generous slice of pork belly
on top and that ladies and gentlemen is
one of my favorite little dishes
it’s a five-spice pork belly and
beautiful chili noodles you got to try
this one and I want to hear about it in
the comments below
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