This has got to be the most elegantly simple, yet overly processed dish I've ever seen. Everything she does is a process for the next process, and byproducts from previous processes are processed into another ingredient for the next step. Lots of dishes in Malaysia taste like they were bathed in a caramel sauce after they cook it. But I see it's the end result of that brown sugar in the oil to fry the Pork belly that developed in the pot, as Coconut water was added and then reduced, until the fat rendered out and deep fried in the fat that was left. Then refrigerated, sliced expertly with some skills, then steamed, the juice from the steam bath used as a topping sauce. There were five cooking techniques in this one dish.
Chinese People, the crap American people eat, is not healthy. Even your Chinese food, is not real Chinese food, and is not healthy. Also Chinese 50 ways to deep fry Pork Belly and slather it in grease and sugar.
Everything she does is a process for the next process, and byproducts from previous processes are processed into another ingredient for the next step.
Lots of dishes in Malaysia taste like they were bathed in a caramel sauce after they cook it. But I see it's the end result of that brown sugar in the oil to fry the Pork belly that developed in the pot, as Coconut water was added and then reduced, until the fat rendered out and deep fried in the fat that was left. Then refrigerated, sliced expertly with some skills, then steamed, the juice from the steam bath used as a topping sauce. There were five cooking techniques in this one dish.
www.zplozIOeQsI