IT’S A MUKBANG…
I finally indulged in the cult phenomenon Mukbang on YouTube. Me, my mother, and husband sat down to some very easy recipes we prepared. Instead of ordering asian it is so simple to make at home. Down below I will explain how to make Pork Belly, Shrimp & Broccoli, and Shrimp Tempura.
Asian Pork Belly
This recipe will feed 5 people comfortably
- 4 pounds of Pork Belly
- 8 scallions cut into large pieces
- 6 whole garlic cloves
- 1 large quartered onion
- 1 Star Anise
- 1 inch of sliced ginger
- 8 cups of cold water
- 4 tbsp of canola oil
The Sauce
- 1/2 Cup of Hoisin
- 3 Cups of Reserved Pork Broth
- 1/4 Cup of Scallions
- 2 minced Garlic
- 1 tsp of Crushed Red Pepper
- 1/3 Cup of Dark Soy Sauce
- 1 tbsp of Corn Starch
- 2 Tbsp of Water
Tools
- 1 large stock pot with lid
- 1 wooden spoon
- Large Bowl
- Small Bowl
- Large Sheet Pan
- Paper Towel
Optional
- Sesame Seeds
Prep the Sauce
Add the hoisin, pork broth, scallions, garlic, red pepper, garlic, and dark soy sauce. Stir until well combined. In a small bowl, add the corn starch and water mix well then sit aside.
Cooking
Place the pork belly, scallions, garlic, onions, star anise, and ginger into the large stock pot. Pour the cold water over the contents in the pot. Turn the pot on medium heat and slow simmer for 1 hour. Remove Pork Belly and disregard the other contents (onions, scallions, star anise, and ginger.) Place the pork belly on the sheet pan and pat dry with paper towel.
Or you can pat dry and leave on the counter for 30 minutes to make it the driest. Making the pork belly dry will ensure that during the fry it will not pop. Reserve 3 Cups of Broth from the stock broth. The remainder of the broth you can freeze for next time or make a really tasty to soup.
Add the canola oil to the same dry stock pot. Let it heat up for 3 minutes. Then add the pork belly. Allow the pork belly to cook for until crispy and brown. Once brown, pour off any excess oil. After the oil is pour off the pork belly add the sauce mixture to the stock pot. Turn the stock pot down low and let the pork belly tenderize for 45 minutes to an hour. Stir with spoon occasionally. After an hour pour the corn starch mixture over the pork belly. Stir until the corn starch water is well combined. This will allow the sauce to thicken. Once thicken remove from heat and serve. Shake sesame seeds and scallions over top to garnish. This is perfect with white rice.
Shrimp and Broccoli
- 3 pounds of large shrimp peeled and deveined
- 4 cups of Fresh Broccoli
- 2 tbsp of Canola oil
- 1 clove of minced garlic
The Sauce
- 1/2 Cup of Hoisin
- 1/2 Cup of Chicken Broth
- 1/4 Cup of Scallions
- 2 minced Garlic
- 1 tsp of Crushed Red Pepper
- 1/3 Cup of Dark Soy Sauce
- 1 tbsp of Corn Starch
- 2 Tbsp of Water
Tools
- Wok
- 1 wooden spoon
- 2 Large Bowl
- 1 Small Bowl
Prep the Sauce
Add the hoisin, pork broth, scallions, garlic, red pepper, garlic, and dark soy sauce. Stir until well combined. In a small bowl, add the corn starch and water mix well then sit aside.
Cooking
In the large bowl add broccoli and place in the microwave for 4 minutes. In another large bowl add cold water and ice. Put the broccoli in the ice bath and stop the cooking process. Leave in for 3 minutes and remove from bath. Place back in the bowl it was microwaved in and sit aside.
Heat the wok to medium high, and add canola oil/garlic. Once the garlic becomes fragrant add the shrimp. Cook shrimp until almost opaque about 1 minute. Add the broccoli and stir fry for 30 seconds. Add the sauce and stir for 30 more seconds. Once it is at a boil, add the corn starch mixture. Mix until the sauce has thicken. Remove from heat and serve right away.
Mom’s Shrimp Tempura
- Four pounds of peeled/deveined large Shrimp (keep tails on)
- 1/2 Cup of Wheat Flour
- 1/2 Cup of AP (All purposed)
- 1 Tbsp of Baking Powder
- Pinch of Salt
- Pinch of Pepper
- 1 beaten egg
- 1 bottle of beer or club soda
- 4-6 Cups Canola Oil
- 1 Tbsp of garlic powder
Tools
- Wok
- Tongs
- 1 Cold Large Bowl
- Cutting Board
- Knife
- Cooling Rack and Sheet pan
- Oil thermometer
- Whisk
Prep:
Put the large bowl in the freezer. Using a steel bowl will allow it to hold the cold temp longer. However, glass will do the trick as well.
On the cutting board, take one shrimp and lay flat. With the knife, make small shallow slits along the shrimp’s body. With a delicate hand, pull the shrimp to stretch. The shrimp will appear longer and bigger. Continue until each shrimp is completed. Sprinkle the garlic powder over the top and sit aside.
Cooking:
In the wok, add the canola oil. Add the thermometer to the side of the wok and let it heat on a medium to 350 F. While the oil is heating take the cold bowl out of the freezer. Add into the bowl the flours, baking powder, salt, and pepper. Mix with Whisk until incorporated. Once mixed well add the beer and beaten egg. Mix well and sit back in the freezer. Keep the batter cold.
Once the temp is at 350 F, remove the cold bowl from the freezer. Dip the shrimp into the batter and shake the excess. Place the shrimp into the hot oil away from you and fry for 2 minutes. Fry between 6-8 at a time depending on the size of your wok. Remove the shrimp from the oil and lay cooked shrimp on cooling rack. Repeat until shrimp is fried completely. Serve these shrimp with prepared Thai sweet chili sauce.
Make sure you share these recipes with the people you love. Remember be the best possible version of yourself!
Happy Cooking 🙂
Jersey
Watch our Mukbang here: