I love meat

Leaflit reacts to @DannyGrubs : https://www.youtube.com/watch?v=JagXkem9A-w

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Hey everyone — it’s Leaflit! In this video I’m reacting to Danny Kim’s amazing food video “I Asked 4 Asian Chefs How they Cook Pork Belly!”, where he travels to meet four talented chefs from different Asian cultures — Filipino, Korean, Taiwanese, and Malaysian — and gets their unique and delicious takes on cooking pork belly.

Pork belly is one of those universally loved cuts of meat — rich, flavorful, and used in so many regional specialties — and it’s fascinating to see how each chef brings their culture’s traditions, techniques, and flavors into the dish: from braising and slow-cooking to grilling and wrapping, each version has its own story and style.

Filipino chefs might feature dishes similar to humba — a traditional braised pork belly dish inspired by Chinese cooking but transformed with Filipino tastes using vinegar, garlic, and sweet elements like muscovado.

Korean chefs often show off samgyeopsal or bossam — whether it’s grilling thick slices over heat or boiling them with spice and wrapping them in lettuce with ssamjang.

Taiwanese approaches (like oo-peh-tshiat) focus on simplicity and letting the flavor shine with minimal seasoning and great texture.

Malaysian chefs likely add bold spice blends and techniques unique to Southeast Asian culinary creativity.

Watching these four perspectives side-by-side is not only mouth-watering but also an eye-opening journey through different culinary traditions — how the same ingredient becomes something distinct and special in each culture.

If you love food culture, cooking inspiration, and delicious recipes from around the world, hit Like, Subscribe, and ring so you don’t miss more fun reactions and food adventures! Comment down below: Which style of pork belly would YOU want to try first?

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