Hello! And welcome to the 27th post of Pizza Rat's Paradise.
Just discovered my new favorite YouTube Channel on cooking: W2 Kitchen!
He's a home chef, I love how he incorporates and teaches technique, and his presentation is excellent! His passion is so evident in his cooking.
His 'pot-roasted pork shoulder with 3-cup sauce' video came up on my feed, here's a screenshot of the beauty:
It honestly looks like something out of Bon Appetit, or something.
What he taught me was that the connective tissue under the skin needs time to cook to properly turn into a gelatin -- otherwise the pork skin will be incredibly hard and "cardboard-like." Very cool!
The dish that he is referring to is "3-Cup Chicken" or "Sanbeiji" -- looking up the origins of 3-cup sauce...it is a dish originating from Chinese/Taiwanese roots (I can't be sure entirely, I've had friends from both cultures, and I know there's some history there between China and Taiwan). In trying to pinpoint what the 3 cups refer to, there doesn't seem to be a one answer consensus, as it depends on who you ask :) but a common theme I am seeing (in general) is thus:
Cooking wine (Mirin/Shaoxing Wine)
Soy sauce
Sesame Oil
With regards to this particular chef's recipe, he uses:
Shaoxing wine
Mirin
Soy Sauce
As his 3-cup base.
If you have made it this far, thank you for reading! 💚
Appreciate any suggestions on what I should do next. If you would like to collaborate or support, feel free to comment, share, like below.
Accompanying Song: