How A Professional Chef Cooks 200 Pounds of Pork Belly • Tasty

hello friends my name is eric zee i'm the chef owner of 8x6 taiwanese restaurant here on st mark's place today i'm going to show you how i prepare 200 pounds of pork roast i'm going to show you exactly how we prep it behind the scenes and how we use it for a couple of dishes on the menu time to get to work we are in the prep kitchen of 886 we have a butt load of pork belly here and they come in slabs like these there will be small fabrics of hair to kind of get rid of and the best way to do it is with the porch so the pork belly we get from our purveyor in chinatown we try to purchase local as much as possible supporting small businesses is a very big deal to us i bought 200 pounds this will probably be good for less than a week all this would likely serve about 300 pork belly has three sections to me this is the prime section right here which is where the spare ribs are that we will reserve for our stir-fry looks pretty and has a more balanced texture and it cooks quicker and then the sides would kind of be the trimming where there's a lot of fat and really really tough muscle that we have to break down over time and this into the pork belly sauce is gonna render it's gonna thicken the sauce it's going to emulsify so this is perfect another reason why we prep in bulk is because you get economy of scale when we buy 200 pounds at a time it costs us about 2.50 cents per pound but if you went to whole foods you get it for like 10 bucks a pound that's four times more so as a restaurant you have to save where you can the whole pork belly gets used there's absolutely no waste and we utilize each part to its best extent all right we're all done with 200 pounds and we're gonna bring these guys upstairs i got a very big pot of boiling water and we just gotta throw all the pork belly in so this step of blanching solidifies the meat makes it a lot easier to cut and also gets rid of some of the impurities that are in the meat all right bring on the heat so we've been cooking for 30 minutes to change color it's super solidified we're ready to take it out so we got the blanched pork belly there are nice pieces and the end cuts in here both i'm gonna pick out the nice pieces first those will go into our stir fry so i'm gonna slice them put it into this bucket and we'll be left with the end pieces and i'm going to take those out and slice it and that's going to be for the braids [Music] now we'll put all the ingredients in put the pork in and then it's going to start braising soy sauce black sugar rice wine spice crispy shallots pork those in now add in the because water so thick with all the gelatin it has to be stirred every five to ten minutes while it burns so while the fork is being braised upstairs what we do is we have a scale we have the nice center cut pieces and we have some bean curd this is going to be our stir-fry dish and we portion each one to the exact weight so that every customer gets the exact same amount of pork and tofu when an order comes in we take out one of these containers and everything is ready to go restaurant food is designed to be about 60 finished when it's ordered for the sake of time and time management you don't want to be sitting at a restaurant waiting four hours for one dish this is what happens at the restaurant when a pork belly stir-fry orange comes in we take out the free portion we separate the bean curd with the pork belly while it's still full we're going to add a fermented black beans this is where most of the flavor comes from some garlic we got some fresh milk chilies saute that a little bit our bean curd is stuffed this is a chinese celery it gives the dish a nice extra crunch [Music] got a little cornstarch for all the sauce to stick to the protein and then curd all right this is it this is the hakka stir-fry with the pork belly bean curd and chinese celery quality control always an excuse so this is our stir-fried pork belly now let me show you how we do our braised pork belly it's been three hours and so this pork belly braise is done so the texture is getting a lot thicker because of all the gelatin that's kind of thickening up the sauce and the color is becoming much more of a dark coffee color because of the soy sauce and sugar that all kind of is emulsifying together with the water so one of the dishes that we use the braised pork belly for is our pork belly bud so we got these bowel buns they are from a local bakery here in new york nice and petite but very soft gonna oil the griddle a little bit here we have water so it's important to toast your buns because of the texture contrast you get a nice crispy bottom but the top is nice and filler nice pork belly super tender and crazy it's a great base for the flavor funky pickled mustard green provides a nice acidity and funkiness that balances out the fattiness of the pork peanut powder provides sweetness and this is our pork belly bun with our braised pork belly base pickle mustard green peanut powder and cilantro [Music] so the last dish we use our pork belly for is our number one best seller it's the raised portfolio of rice aka the low bobbin it's always very important to fluff your rice just so that each grain will get even coating for sauce push it down the center so the sauce doesn't drizzle on the edges now we're gonna scoop the pork belly sauce nice ladle here plate it a little bit of our pickled mustard green again this is a very classic pairing some cilantro on the side we have the soft oil chicken egg it's been marinating in soy sauce for a while so this is how we prepare our pork belly rice with our pork belly base pickle mustard greens cilantro and our soft boiled egg it's a very comforting delicious luscious yet balanced dish quality control part three i mean it's our best seller for a reason pork belly is a great ingredient so versatile you can cook it at home ahead of time you can braise it stir fry it grill it raw marinated and it yields great results today i showed you guys how i prep 200 pounds of pork belly in my restaurant now i have a dinner rush to tend to so i'll see you guys later [Music] [Music] [Applause] [Music] you

Channel: undefined

Views: 1,746,455

Rating: 4.9082046 out of 5

Keywords: Tasty, tasty recipes, buzzfeed, buzzfeed tasty, how to cook, how to, how to bake, easy cooking, cooking, food, food porn, breakfast, lunch, dinner, dessert, breakfast recipes, lunch recipes, dinner recipes, quarantine, social distancing, quarantine recipes, baking, eating, kid-friendly, kid-friendly recipes, fun recipes, easy recipes, pork, pork recipes, pork belly recipes, how to make pork, how to make pork belly, K_fe

Id: OOAVuZhA6gw

Length: 7min 34sec (454 seconds)

Published: Sun Aug 23 2020