This Cheap Pork Tastes Better Than a Restaurant

That is the fundamental difference here. Felly dyna ni, dyna'n ein pork llaeth sylfaenol Our water supply is running out of water. We have a program and a program of work. It's obvious we have a lot of work. That's how we're moving forward from here. That's the place to get Caw Moo Yang. Hello, buddy, welcome to Backyard Chef. I'm Rick. Today we are making basic pork milk roast We're going to roast it outside. It's something like a barbecue We're going to make a clay pot. That is basic service That's what we're doing now. If you like Asian cuisines, If you like pork, That's the white one. Here, I'm getting a collar. We know it as a collar pig when you look at him, Can you see it? Just a bit, Well, I'm not a bit, I like the heating service. It's really a shame, There's definitely a lot of milk going through the heating service, It's as white as milk, like a white pig. In every part of the world, This was known as porridge water. To say everything about the pork collar. It is known as porridge water, basic milk water, I'm going through a lot, a variety of names around the world, Wales, United Kingdom, Australia I am not able to assist with that request. on the bus, Mae'n, We know it as porc collar water, Yes, I'm coming here, Yes, Are you pig? Yes, Good water, good water, Anhygoel and barbecue. Alright, Good evening. Felly, this is really good water to remember, a man of faith, I'm not capable, I was grilling, grilling in the past ac dry water, drys whatever you like Now, another pet that we will be using, since this is in Asia, Used water. Alright, We always use the branch and a little bit of the stem. Do you happen to have coriander with sprigs? Use the stem. Alright, hopefully the paths lead to other levels or just to draw. That's exactly what we're going to use. Alright, and a little bit of courage a few lectures a faint smell of fresh fish, etc. We are going to write it into some work We're just coming with our fishing gear and a little lecture. I'm going to dive into the swimming pool. We know he's like a greedy pig when it comes to food. Otherwise, this is used to a very great extent a physical copy of the file. In that case, let's go in and get it done. Many are speaking, come on then. Alright, we have a ball. We are going to build a mansion, We're going to bring the raft. Now, this is truly a disaster. In Cardiff. Yes, you can get it at the available markets. When you're experiencing a dip in energy, Use clear dip dye, clear dip dye. In this field, a few paths of dripping sweat new shoe drop. A sudden downpour. A few drops of spirit drips newly used dipper If you're getting it further. Sir. A few drops of syrup dripping. This is clearly a dip in this field. Alright, and we would like white paper. A little bit of white paper. Alright, we'll get in touch about that. That's our own fault regarding our paths. Alright, that's easier. We're going to get glasses, otherwise, we are going to connect the field, We're going to put it on. Write this down for the field. Alright, this is going to be clear for us, A Marionette That's exactly what we're going to contact. Alright, our walking routes Act like this. We are going to contact this my paths. Alright, so it's easier and more recent. It's going to be a barbecue. We're going to contact him. We're looking for something to connect to. Alright, then we're going to carry on here Hello. They were here. This is really good here, We'll contact that half. Alright. We are currently receiving the majority of the roads Paths now if you like. Yes, they're very good indeed. what we need from you for the barbecue or the west new bynnag. It's cultural, it's there. Yes. That means that in the w. He's there, all of him. Dyna's our guide through the paths. Marinaid routes. It's a common marina. There is nothing common about this either. Yes. That's it. We want to complete this. to complete it in time. Felly, a path of roads. Dyna's my beauties here. You're already wanting put that in there marina paths Now to look at this. Alright. It's what you want. Felly, it's very polite That's what we're being made to do. We want to complete this. No one here is going to agree with that. It will mean that they will visit this place. in marinaid llwybrau. Felly, if you're completing The diary will deal with everything small It's much easier when coming from a place to do it spirit in writing. Felly, it's interesting. Alright. In that case. Now, he's living today 200 grams Alright. Visit that. I don't believe that either. This will let you see. Okay, and what are you doing? We're losing some garlic there. What are you doing? You don't pound it hard enough. You pound and twist so it's nice and steady, and what happens is it squashes and grinds this is One of the sources you don't have to pound finely; you can add more green chilies if you want. It's entirely up to you; I've gone for red today to add a bit of color to go with the pork. a little bit of lime, what a couple of tablespoons of lime juice in there and a couple of tablespoons of fish sauce, then we taste it—okay, so I'm going to use one. Of these, just because it's easier, let's have a look at that—oh, nowhere near enough, nowhere near. Enough, come on, and you want about the same amount of fish sauce in there, a little bit of sugar. I'm using white sugar, so everybody can do this. Okay, white sugar; if not, you're using palm sugar. coconut sugar, but a lot of people don't have that; that's a very quick sauce right there now what you've All you have to do is give it a taste, adjust the seasoning, whether you want it saltier or not. Add more fish sauce now; it should be salty, sour, spicy, and a little sweet. Yep, that'll do. Now, if you don't want it that strong, you can just add a little water. Now don't go crazy with the water—this is a dipping sauce, so you want to be able to dip. and it sticks to the pork, okay, there you go. Okay, when you've had about an hour, you've got your Oven at 200 degrees, we're cooking this now. You can put a rack in here and let it cook and drip. down to the bottom—that's up to you, or you can place it straight into a tray So we're going straight into the tray because this is just going to be oven-cooked nice and steadily. Like that, and there's just a small amount of that marinade in there—nothing more. We don't have to do anything else to it; it's that easy. So that's going into the oven about 25. minutes, and what we're going to do is just turn it over halfway. Now, what we serve with here, okay? What we serve here is kale, kale like this, okay? The kale stems, okay? Now, what you do is you Take that leaf off; you can use it for something else. You don't need those little leaves. You can leave it on, no problem, so just take that off there, leave that on for show. Now, what you do... if you use a peeler, or if you're skilled enough, you can use a knife, but this is what you do Just remove a small portion of the outer stem, okay? You can use any of this for stock. or anything you like, entirely up to you, okay, and then what you do is just trim that and then you're just running your knife through it like that, and you have these bits of kale That you eat delicious, okay, absolutely delicious. So all we do is take that off. Now what you do is serve it on ice or cold. Now, if you go to a restaurant, it would come on a little bed of ice, you know, you'd have a plate with crushed ice in it and all this in there So there you go, we've got this lovely kale, they're prepped and ready to go. Now, what you can Just put it in the fridge; this is really nice and cold, it all complements each other, you know. This cold, fabulous—so that's going in the fridge. Okay, I'm just going to turn this pork over. I want it to cook all the way through, and there's a lot of heat on the bottom of the tree, so just flip it over now if you have a thermometer and you really want to check, you know, you are Checking to see that it's about 65 degrees—65 degrees when you take it out, let it rest. then cut it, you've got juicy pork, so when you've had your time on there Out it comes, there you go—the idea is soft, succulent, oven-cooked pork—there you are. Right, if we just leave it for about two minutes and then we slice it, now you can slice it thin. Thick, it doesn't matter—look how tender this is. Come on, that's super, super tender right there. That's warm, as easy as that. Look at this stuff—look how moist this is—look. That's beautiful, beautiful pork. Some cucumber—just squeeze out a little bit of that juice there. That's absolute quality right there, so there you go—that's our sticky soy pork. With our Thai dipping sauce, we have some kale and some cucumber, and obviously, a bowl of This is how we eat at home. This is called ko mu yang. So, what you're going to do is you are I'm just going to take some of that really soft, tender, juicy pork—you're going to dip it, you're going to Add some rice, amazing, and then you've got these kale stems that you've had in the fridge and are cold, and they're so soft, perfect, perfect. Take some of your dipping sauce; you can put it on. Your rice, you can do whatever you want—select which part of the pork you'd like; look how juicy it is. That's come on in there—that's amazing, that bit of cucumber you've got going on, you've got this Fabulous, fabulous tender pork with that marinade flavor, and a little bit of spice. Continuing with a dipping sauce, the sweet, sour, spicy Thai sauce, cucumber is cold, kale stems are cold, so basically what you've got going on is some really tender meat, a little bit of sweet, sour fiery chili sauce followed by the cooling effect of the cucumber and the kale Perfect combination, there you go—that's our sticky soy pork and our Thai dipping sauce. Ko Mu Yang made real Thai food made at home. Real Thai food. This is how we make it at home. Fantastic barbecue! I love this barbecue—it has a smoky flavor, and the soy glaze clings perfectly to it. Smoky—it's absolutely amazing, but you know, in the oven for all the people who can't barbecue. No problem, there you go—an easy, authentic Thai dish that anyone can make. Share it with your friends. Tell them how easy it is to make this, and if you like what we're doing, boom, a big thumbs up. Subscribe to the channel, ring that bell, catch you in the next video, amazing