"The rice is the canvass for this art piece." A timeless Asian nugget of wisdom.

@aaronmonk

2 жыл бұрын

Amen brother

@chromberries7329

2 жыл бұрын

"Star anus, or however you'd like to pronounce it, but it looks like an anus" thousands of years of wisdom right there

@edwincadelinia8739

Жыл бұрын

A cornerstone for every Asian meal.

@Zojirushi.2.16

Жыл бұрын

Wisdom from wherever they cultivate rice all over the world.

@buddhakilla4202

Жыл бұрын

Why does it have to be "asian", racist?

He’s got a great relaxed delivery. More from him please.

@verdski

2 жыл бұрын

Agreed! I like listening to him. 10/10 would watch more.

@warwickclark2143

Жыл бұрын

@@verdski absolutely - read me bedtime stories, Eric!!!!

@MrrBazzz

Жыл бұрын

I first came across this, it came up in auto play when I wasn't paying attention, I wasn't watching but heard it in the background, my subconscious told me I need to go back and pay attention! He's awesome, I'm back watching again as I cook this for the umpteenth time cause I love it so much.

Eric: "Super rough. It's going in to braise." *Proceeds to chop flawlessly*

@senormoll

2 жыл бұрын

Eric: "Doesn't need to be fancy" *Carefully places every cucumber slice*

Blanch pork belly without cutting it ✅ Using shallot sauce and fried shallot ✅ No using colander while cooking rice✅ 10/10 from a Taiwanese. God I miss Taiwan.

@HO1ySh33t

2 жыл бұрын

Not using a wok though

@kevintsen3412

2 жыл бұрын

@@HO1ySh33t It's not big difference using a pot or a wok while boiling things

@Kurry34

2 жыл бұрын

@@HO1ySh33t you use a clay pot for stewed/braised food. He's using ceramic, which isn't needed but close enough. You never really want to boil things in woks either. It's made from carbon steel and you'd get rid of the oils etc that protects it.

@PP-dv2om

2 жыл бұрын

@@HO1ySh33t Yes, wok should be for stir fry only, not liquid and acidic cooking which i hear can destroy the seasoning layer. I'm Taiwanese and my mom always used big metal pots for braising pork or chicken.

@puggirl415

2 жыл бұрын

He didn't say if you wash the salt softened cucumbers. I'm thinking yes rinse since there is already salt from soy sauce in the vinegar.

I ate this in Taiwan everyday. Every restaurant has a slight variation but this dish is so good

@abyssalzei552

2 жыл бұрын

Damn so it wasn't just me who went to eat this every night outside my hotel obsessively

@zimtak6418

2 жыл бұрын

And this looks like a particularly good version.😛

@jlye834

2 жыл бұрын

And it was so cheap too.

@92Chanyoung

Жыл бұрын

hahaha. that 'everyday' means literally EVERY SINGLE DAY. everyone who visited Taiwan would understand this :)

@sLw1337

Жыл бұрын

thanks so much?

Thank you Munchies. Chef Eric is a great guest to have on. His enthusiasm is contagious and his excitement for us experience what he ate in youth is warming. Please bring him back again for more recipes. Never cooked a pork belly so I appreciate the detailed instructions. Would love to see more pork belly recipes. Thank you Chef for introducing us to your culture.

Ah yes, the ubiquitous Tatung rice cooker. When I moved to Taipei, it was the first thing my aunt gave me. They last forever and are basically a symbol of Taiwan. And lu rou fan is everywhere, but usually much more finely minced. So good when done right.

@604mistermagicman

2 жыл бұрын

Mother in law has one that is probably 30 years old. Still chugging along.

@Nel_34

2 жыл бұрын

That's the only household electronic my family brought when we immigrated.

@whywelovefilm7079

2 жыл бұрын

My grandma had a Zojirushi…

@nou-jn6uz

2 жыл бұрын

ye im used to more finely cut up pork but i would love to sink my teeth into a giant chunk

@HansWee

2 жыл бұрын

my dad has worked at tatung for 35 years. You don't need anything more than a reliable tatung.

That’s such an old style rice cooker. I remembered seeing it as a young lad at home in Taiwan, but the way Eric uses it is new.

@koblongata

2 жыл бұрын

Funny the older I get the more I appreciate this old cooker out of my other modern appliances, because it's pretty much solid state, easy to clean, works predictably and passively (when temperature raised to a point, it turns itself off) and pretty powerful.

@cheef825

2 жыл бұрын

@@koblongata my host family had a fancy zojirushi do the rice itself, but still kept one of these for fish and vegetables. Super versatile!

@timluo5760

2 жыл бұрын

I still use the old style tatung rice cookers. Perfect rice every time

@calvinwu1386

2 жыл бұрын

My family still uses these haha , same result all the time.

@bukchoiii

2 жыл бұрын

I still have this. I will pass onto my first born

Thank you Munchies and Eric for repping our Taiwanese culture so excellently in the Big Apple - watching the whole video made my day and my eyes watery

My parents lived in Taiwan for 6 years. Loved this dish. Their Taiwanese friend Joyce moved over to Fiji and cooked this but I didn’t pay attention to the recipe and process. Glad I finally found it again. Cheers from Fiji 🇫🇯

One of my favorite Munchies guests for some reason. Part of it is he doesn't come off as pretentious.

I see chef Eric Sze, I instant like the video. Such a cool and knowledgeable guy !

"Don't get pissed if it's not how your mom makes it" haha! I love your energy, Chef Eric. This was really fun and I definitely want to try making this at home sometime soon!

Oh all the sweet memories of eating Lu Rou fan street food. That and mi fen tang are what I looked forward to visiting Taiwan in the summer growing up. I love to add Lu dang (braised egg) to the bowl too. Thanks for sharing!

I can imagine that the blend of so many flavors in that would be out of this world!!

"Now I'm financially independent by SELLING Lu Rou Fan." Eric's got mad skills and a great sense of humor.

Loved the showcase on this dish and 886 (been there 3x, awesome vibe and food). Chef Eric's humor slaps!

I love the way you talk about food. Feels like watching an old friend making me dinner

You don't know how soft and melty a piece of pork can be until you have a bite into Taiwanese soy sauce briase pork and place it on top of a bowl of rice simply transform it into a hearty meal. Like the guy said, there is plenty of regional difference between recipes of the pork over rice. Dude is making a decent homey big ol chuck style rather than the minced lean pork style. Make sure you try any variations whenever you got a chance to do so.

@cheef825

2 жыл бұрын

I'm partial to the minced style, but this one looks so damn good

Ive been looking for a recipe to make pork like this, and it was posted a day after my birthday, how did I miss this?! So great! Thank you!

This guy should have his own show: smart and funny, love this episode!

Absolutely loved how you described the rice as a "canvas". Going forward, I'll be viewing rice differently when I create my dishes.

I made this last night. Can confirm is recipe is 🔥🔥🔥 Just don't start cooking it at 7pm 🤣 the dish took me 6 hours over all to make.

More Eric Sze please! I had this in Taiwan, absolutely delicious and comforting, I was dying to know how to make it

Vietnamese here . We like to add hard boiled egg to our pork belly dish . With pickled mustard . Good stuff

He's so outgoing, would love to see him cook more!

I’ve loved this dish since the first time I had it when in Taiwan. It’s absolutely delicious and still one of my favorite dishes

Laughed way to hard at star anus

@billyforkell1501

2 жыл бұрын

You know...because it looks like an anus 🤦🤷😂😂😂😂😂😂😂

@ANTSEMUT1

2 жыл бұрын

Anise.

This is great, I need to see more of Chef Eric !

It’s great you share your Taiwanese foods with the world

I went to taiwan 2 years ago for a study tour. Every night we would sneak out of our dorm to go to the nearby night market and eat Lu Rou Fan lol. Brings back so much memories, I'll definitely try this recipe out, thanks!

Please have chef Eric back. He’s wonderful and hilarious hahaha

I want to see the reaction of the crew devouring it all!

This is such an awesome video man, i wish i could taste this dish right now.

Loved this guy! So down to earth and real. Will also give this a try as it looks delish.

I seriously want to try and make this for Thanksgiving!!!! Thank you 🙏🏽

I am telling you guys. This is the best pork dish in the world. You might had other pork dishes before, but this is another level.

Mannnn this is also my favourite dish... Can't find any place in Canada that makes authentic LuRouFan. But taking a good part of 3-5 hours to make makes me appreciate it so much more. Guess gotta go back to them pre made spice packets.

More Eric! What a great guy!

Same deal with the whisk, I have struggled to bring myself to buy a bench scraper. Seeing him use the knife too makes me feel better.

Love this guys sensibility.

i don't eat meat but i love chinese recipes that feature meat in sauce because the sauces usually go well with veggies and tofu too

Your cooking looks really yummy. Thanks for your good sharing, my friend

Do you know how badly I've been trying to find this recipe? Ever since they started serving It at the local pho place, I've been dying to try and make this my own. Thank you so much for giving me the keys to heaven!!

made this and not sure I have ever made a more flavour intensive dish. amazing taste explosion and really must have the rice to work with it or you might die after a few mouthfuls. such a fun dish to cook and devour!! pickles.. what can you say.. they exist for a reason and this is it. cut through and let you enjoy to the max!! super yummy all around.. cheers sir.. awesome dish!

So Taiwanese, with the Da Tung Rice cooker. We have two at home and haven’t used them for over 10 years and my wife still refuses to throw them away

@lancehuang3460

2 жыл бұрын

That means you married a wife rich with wisdom 👍

So good to see Taiwanese recipe here!

dude lu rou fan is literally so delicioussssssss i'm so happy this was recommended to me

Him blanking on the whisk is probably the most Taiwanese thing ever, we do just stir everything with chopsticks.

Makes me happy to see a Tatung steamer in a Munchies video.

I appreciate your artistry and now I'm hungry. I've never had that beautiful pork dish, but it's on my list to find in Aotearoa/NZ and learn to cook for Christmas/NYE. That is so beautiful. It's ok that you had "shit grades" because you're all "straight As" with this dish and you can see the love in making it. #Amazing

3:51 that was a good joke, and I'm glad they took time to acknowledge it

第一次看到正版的"煮飯方法" He shows how to cook rice correctly. I am so happy.

more of this guy please

This reminds me of Hong Shao Rou that I had at this Chinese restaurant last month, it was crazy good

realized very quickly this wasnt the recipe i was looking for because of how long it takes but i kept watching because the cook is so charismatic. i wont be trying to make it at home because again way too much time but it looks amazing and i'll definitely visit the restaurant to try the dish if i go to ny

@TheEthanEdge

8 ай бұрын

to be fair the amount he made there is enough for about 6 servings, and you can freeze it and just heat it up when you want it.

I remember having when I was in kaohsiung, loved it!

“Colonialism? Imperialism? Same thing right?” Vice(looking for Disney money): AYE YO CHILL!!!

His “rough chop” is my “mince!” 😂

Gonna try to make a shortcut version of this eventually. Looks good 👍

This looks totally delicious, will totally give it a try!

Your a good chef Eric. Love the recipe, thank you.

Why did I watch this when I’m hungry. 😂 looks so good

I want this guy to describe my life the way he describes his food

Thank you for showing this dish.

More of this guy please. He's great :)

man that looks incredible. great host/chef! would definitely make a trip to his restaurant if i was in nyc

I just stumbled on this recipe. Will commit it to memory and do it!

Chef eric and chef justin are the chatoic duo chef hosts that need a tv series. The comedian and the professor.

this guy needs his own show

FYI, as a Taiwanese myself, we enjoy that meal with a pair of chopsticks instead of spoon to show how genuine love of this food

thank you. my favorite dish as a kid.

Love this video, it was really interesting. Will probably never make it though, it will take all weekend 👍

@michellebowen1194

2 жыл бұрын

If you look online there are some other versions that take less time - might be worth trying one of those out!

Very cool! Thanks for making this video!

Eric's great! The dish looks wonderful. Thanks for the vid Munchies

look yummy and cant wait to make it. the good thing I have the ingredients at home, except have to buy the pork belly. thats a lot the friend shallots. thanks for sharing the recipe, the way you explaining how to cook it is very good.

That bit about the star anise killed me lol

Made this - strong, delicious flavour, but a bit salty - probably will ease off the soy next time. Didn't use the PB, as the fried shallots I used had corn flour - so it was super thick by the 1.5hr mark. Great recipe!

@breaknfiction21

2 жыл бұрын

@@fionnmaccuill415 well most foods are meant to be eaten with “bland” rice.

@ivoryorchidfemme

2 жыл бұрын

Considering you didn’t follow the recipe and didn’t use PB, Of course it’s gonna be too salty

@Damian-bp3qn

2 жыл бұрын

@@ivoryorchidfemme The addition of PB has no impact on the amount of salt consumed.

@skipkvball

2 жыл бұрын

@@Damian-bp3qn I mean yeah peanut butter has sugar in it so the sweet would balance out the salt

@evanbelcher

2 жыл бұрын

I really appreciate this comment btw.

More content with this chef please

omg one of my favourite dishes ever

That shallot sauce is like freebasing shallots. I love it with cơm tấm.

My mouth was watering watching this!

Executive chef: use the mixing thing!!! So funny 🤣

I just missed the star anis in the port stew ...not taiwanese but lived there for 5 years and the only time I had start anis was in this sort of stew and I miss it, where I live now I rarely cook with star anis.

That looks so freaking good!!!

THAT TATUNG ELECTRIC POT! Staple in every Taiwanese household. 😁😁

that julian joke killed me haha

I am so mad on my visit I didn't eat this dish. But it looks easy-ish to make. I will give this one a go.

Wow, this is the longest version of Lu Rou Fan I know of. It's better be good! BTW, don't forget to add hard boiled eggs while you braise!!!

Thank you Chef, i am one of a fan in Taiwan Food 🇹🇼 , i will try this one for Sure👌

"This pork is super hairy, like my brother" - Chef Eric.

i find him so charismatic

Food looks great and appreciate the history lesson and cooking tips. Also, need to invest in shallots. Eric's likeable delivery kind of reminds me of Brennan Lee Mulligan in explainer mode.

Well done.

Fantastic recipe / video!

I love the way he describes star anise… lmao

I love this dish.

Loved the demonstration. Thanks Chef Eric. I doubt you're reading this, but I do have one question: how should we incinerate the hairs on the pork belly skin if we don't have a blow torch? Would a broiler be a decent substitute? I worry that it wouldn't work as well because some of those hairs are probably tougher or longer than others and then next thing you know I've got roasted pork belly skin dotted with stubborn hairs still intact.

thank you Chef Eric for repping Taiwan! woot woo!!

I lived in Taiwan for 3 years and this was always my favorite dish. I've made it several times at home, and it always came out amazing. It's hard to fuck up. That being said, this version looks fucking incredible, and I will be making it as soon as I can. A lot of Taiwanese dishes evolved from a culture that had to make a little go a long way. There are so many amazing dishes to cook on a budget. Fuck me I miss those night markets though...

@foocw

Жыл бұрын

yeah can't really fuck up lu rou even if you tried, different places may make it differently so they will taste different, but they're pretty much always good, never awful. heck, even if the rice gets fucked up the dish still sorta works! this one in particular looks killer! and sinful. but hey, it's comfort food, who cares if it's unhealthy, dig in first and worry about the arteries later, man. i may have only ever been to taiwan as a tourist, but holy hell do i love and miss the place. and yes, all the food at the night markets. never had anything horrid in the limited time i've spent there, too, which in itself is an amazing thing already!