[VIVY'S GAME KITCHEN] IRL Meat and Mushrooms Stew from game My Time At Portia

Channel:

VIVY Has A Dream

Subscribers:

2,600

Published on January 30, 2020 1:00:02 AM ● Video Link: https://www.youtube.com/watch?v=NrOms7A2cPE

Game:

My Time at Portia (2019)

Duration: 9:09

399 views

13

Thanks for watching. do you have any food from a game in mind? plz comment below, I'll have a look, to see if I could make it real.

I made a Chinese version of this video, check here:
https://www.bilibili.com/video/av85396156/

RECIPE
INGREDIENTS
Pork belly 500g (1.3lb): cut into thick slices
Scallions 9: 4 twisted for simmer, 4 cut into long stripes for frying , 1 cut into pieces for decoration
Ginger 15g: cut into slices
Cooking wine 40g
Dark soy sauce 25g (for coloring)
Light soy sauce 10g (for salty flavor)
Oil 5g
Sugar 15g
Crystal sugar 20g (about 8 pieces)
10 mushrooms: cut a cross on the top if you would like
5 dried shiitakes: soak in water for at least 2 hours
1 dozen quail eggs

INSTRUCTIONS
Step 1: pre-cook pork belly
Cook pork belly with 4 scallions (twisted), 10g ginger (⅔ of the total), 20g cooking wine (half of the total). Cook from high heat in cold water till boiling. Turn to medium heat and uncovered, cook for 30 minutes.
After 30 minutes, take out the pork belly, save the soup, rinse the pork belly, pat dry, and cut into smaller squares.

*to wash the pork belly: put it under running water, or soak for 30 minutes, or until the water is clean.
*you could prepare the quail eggs and mushrooms while waiting, to save time.

Step 2: stir-fry
Heat the dutch oven first (or use a deep pan) , add the oil, stir in scallions (cut long), rest of the ginger, and pork belly. Use medium heat, stir occasionally, cook the pork belly until golden brown.

Step 3: Coloring and adding the flavor
Add the rest of cooking wine along the side of the pot. Stir.
Add dark soy sauce, crystal sugar, sugar, stir until all pork belly got coloring.
Add mushrooms, quail eggs, dried shiitakes (with water it soaked in), light soy sauce, and add in the saved soup (about 500g) until the liquid cover all ingredients. Simmer for 30 minutes.

Step 4: thicken
Now the liquid should be reduced until about ⅓, add a little light soy sauce if you need.
Cook until the sauce has almost gone. Stir occasionally and gently, to keep the shape of the pork belly squares.

Step 5:
top with the scallions and serve.

*this dish is great compatible with rice.



the main equipment I used today:
Nikon Z6, 24-70mm
RODE WirelessGo

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