Go to the Recipe: Super-Simple, Oh-So-Tender Braised Pork Belly
What was the yellow powder added in the recipe? Yellow mustard? Cheers
I'd like to know it as well, but it looks like mustard powder.
Yep, mustard powder!
You got it!
At the 55 second mark whoever's hands grabbed the dutch oven that's been in a 400* oven for 1 hour is a hero of mine
Okay, now I'm officially hungry! Curse you CS, taunting me whilst I'm at work!
I must tell you one more approach for the most scrumptious quick belly ever. Slow cook for 8 hours with 1/2 pork belly cut in two, stacked on sweet onion slices and covered in 1 Qt chicken broth and one bottle sweet and sour sauce.
Then remove and chill in foil. When solid, cut into 1 " strips and the cut each strip into 1/2" pieces. Lay on side on a cookie tray and put under broiler til bubbling and crispy. Take out and drizzle with hoison sauce. Serve hot. One of the best apps out there.
Do you have the recipe for that scrumptious looking cassoulet?
I second that, I'm sure chefsteps cassoulet would be amazing!
Yeah, Cassoulet recipe please!! I pay for this site, so give the customer what he wants!
I too second that - oh and what is the crunch on top of the belly in the cassoulet?
What is that song that plays with the video? Magnificent, but my phone can't identify it.
When the heat is reduced to 200 °F, should you take out the casserole until the oven reached 200 °F or can one leave the casserole in the oven while the oven is reducing the heat from 400 °F?
"Quick"?
Is this skin on?
kinda weird that there are so many questions being asked and never getting answered?
So I read you now only answer questions from Studio Pass members? Is that right? If so... Allow me to ask... Your yellow powder in the video? Is that dry mustard? Also... Will you please share the cassoulet recipe? Thanks.
Looks to me like a bouillon powder.
Ill have to check on the cassoulet recipe.
