Hey guys… Hey guys before I get cooking on
this weeks Wok Wednesday, we’ve just launched our Kickstarter campaign. It’s going really well and we want all of
you to join, so don’t forget, pledge away: get involved! Hey guys, Jeremy here from School of Wok,
Covent Garden. It’s Wok-less Wednesdays, it’s the Year of
the Pig, Gung Hay Fat Choy, so we’re doing a fermented tofu red braised pork! So with this dish, you can use sort of a whole
slab or square of pork belly, or pieces like this. So long as it’s a good bit of pork belly:
not too much fat, just enough marbling. We’re gonna sear it first in the base of the
pan. Try and get the skin down in that hot oil. So whilst that’s searing, you wanna boil some
eggs. I’ve hard boiled these eggs, and they’re for
later on. This is a slow cook dish, nice and slow braise
so get that glaze. The glaze, it comes from this sauce. Now, it’s quite a unique sort of flavour and
texture with this sauce. I feel like my shoulder’s about to pop out! It’s quite a unique sort of flavour and texture,
and that comes from this fermented red tofu. You can get this from Chinese supermarkets. You can see sort of the cubes of tofu that
come out. Now, if you like the flavour and texture and
you want a little bit more red colour, then use a little bit more but one to two sort
of, small cubes… I’m gonna put one more in because they’re
relatively small; and you’ll see when I sort of push into this, how soft and pasty it becomes. Now what this’ll do, is you’ll create this
sort of feeling of like, silkiness in the sauce. If you can’t find red fermented tofu, quite
a unique ingredient, you can do this by sort of almost velveting some of the egg yolk – the
whole solid hard boiled egg yolk – into a paste, and mixing it with the sauce. What you also get is a really deep savoury
flavour from this tofu, and actually the liquid, that fermentation sort of, water, is good
to add to that too. Red: very lucky colour! My pork here, because it seems like it’s really
sizzling away. Yeah, nice. The searing of the pork skin is really important,
because it’s kinda in the first part of breaking down that fat, so I want the fat and every
part of the pork to take in the flavour of the sauce. You can see the colour there of the crisped
up pork skin. Back to my sauce: very simple from here on
in. For the most part, dark soy sauce is a caramelised
version of light soy sauce, so we use it for colour and texture, and usually I say just
a dash here or a dash there, but for this I really want that sort of glazed, dark, maroon
red finish, so I’m gonna go for two whole spoons of dark soy. It’s gonna interact with the red fermented
tofu nicely. Every other ingredient is pretty much one
of – so, a tablespoon of sugar, to get that sweet, savoury flavour. A tablespoon of Chinkiang black vinegar, so
a slight sweet sour base to this sauce, but not too much sweet and sour. Give that a good mix, and a teaspoon of sesame
oil: slight nutty flavour. And that sauce is pretty much ready. Now what a lot of people do, or don’t do when
they’re braising things, is really caramelise the sauce before they add any water. I’ve got some garlic here, which I’m gonna
add to my pork. Give that a good sort of, stir through. And what I mean by caramelising flavour when
you’re braising things is before you add any water or liquid at all, you wanna caramelise
your sauce, whether it’s this sauce or any other sauce, around your meat or your veg. Even if you’re cooking aubergine, I would
sear the aubergine first, caramelise the sauce, and then add your liquid. That is what braising is rather than just
boiling. So what we’re trying to do here is wrap that
caramelised sauce around every piece of meat, and this caramelisation will make a big difference
to the way the dish is finished. That silky, smooth texture around the sauce,
and that great glaze. So now that the porks had a good sort of three,
four minutes of just caramelising in that sauce, it’s time to add the water. Hot water, over the top to fully cover the
meat. You’ll think, okay that sauce looks really
thin right now, but that’s gonna go for a good hour and a half. The longer you cook it, the better it tastes. Slow cook it, bring it to a simmer, and then
just cover it with a lid, and we’re ready to go. Okay, so onto the boiled eggs: they’re hard
boiled eggs. Quite a weird addition to the dish, but it
is quite traditional, and this is the dish that my dad would always make when he comes
home. What we do, is we sort of slice into the egg,
a few slits in the egg, so that the sauce runs through the egg and into the hard boiled
egg yolk. Just sort of, poke your knife in, three or
four times, so you hit the yolk but don’t cut all the way through. So back to the pork, it’s been cooking for
a good hour… actually about an hour and a half. The sauce is thickening nicely, but it’s still
not like super thick, so we’re gonna get the eggs in here for the last half an hour. We wanna make sure the eggs get fully immersed
in that sauce. I’m gonna boil that up. Now from this moment onwards, I’m gonna keep
the lid off, and bring that to a better sort of, simmer. It’s had it’s slow braise, now we wanna simmer
away and almost sort of reduce that sauce over the next twenty, thirty minutes. So close to being able to get stuck into this
dish, and it looks delicious. It smells absolutely brilliant. So a good half hour later, we can see this
great silky texture of the sauce. The pork belly is super succulent and melt
in the mouth. Your eggs, you can see now, you’ve got this
great colour on the outside of them. Actually, whole boiled eggs is one of these
things that my dad always used to tell me about. In the old days, when they grew up in sort
of refugee camps in Hong Kong, you wouldn’t really have much to eat, so you’d usually
have just plain rice with some chilli oil, and once a year, they were allowed a boiled
egg for their birthday. And so, cooking it like this, just with some
soy… dark soy, perhaps a little bit of tofu if they could get hold of it, would make that
egg extra special! You can see, great texture of that sauce. That’d really wrap around, sort of boiled,
steamed rice. And some con… con con… colli… cong’sthis? Colliander…? Coriander! Some coriander, works really nicely, that
earthy sort of flavour to garnish. So, my glazed pork belly, red fermented, slow
braised pork belly with whole eggs. Mmmhmm. I’m gonna go for spoon and fork for this,
just so I don’t make a fool of myself. You can see how soft that pork is from that
nice long cooking process. Mmm. I’m a savoury kinda guy, and that is deep
savoury. Super tasty. I know a lot of you joke about everything
being my favourite dish, but this really is one of my favourites, and it’s one of those
dishes that just reminds me of my dad, my home sort of cooking, and learning process. If you like learning like I do, and you wanna
learn more, don’t forscet… If you… So close! If you like learning like I do, don’t forget
to subscribe to our channel!