Surviving off 88p Per day - Limited Budget Food Challenge - Day 5

Hello, welcome back to a new dinner. So in

today's dinner, we're going to be making

pork belly with some lettuce and

some rice. It's going to be kind of like a

Korean-themed, um, pork in the lettuce

with the rice and miso soup.

So basically what you want to do is slice

the pork belly into Thin slices.

Oh my god, I can't use fucking tripod.

This phone can't use this tripod.

It doesn't go in the tripod thing.

Okay, just do it gently.

Thinly. Oh my god, I can't.

It keeps falling over, and if I put it in

the actual tripod, it will just fall over

again. Let me try.

Imagine designing a phone that doesn't

work with a tripod. Look, you can't—

I can't— if I push it more to the side,

it'll accidentally press the buttons.

Oh, well, I think I got it. It's just

about stable.

God, you think someone who's so

intelligent that they can start a

smartphone company would have the brains

to think that people might want to use a

tripod, and if you put all of the buttons

in the middle of the phone, it's not going

to fit on the tripod without pressing all

the stupid buttons. I don't know.

How these phone developer people think

sometimes. Just really don't

know. We went

to the butcher last week and we showed him

a picture of yakiniku and said, can you,

can you recommend a cut of beef to

be able to replicate this? And then he

recommends beef skirt. Which has no fat on

it, no marbling. So we just go

with it. And then he slices it up thin.

It's still not very thin though, it still

looks pretty thick. So we think, okay,

whatever. And we come home and then we fry

it in the pan and it

starts boiling because all the juice, all

the moisture comes out of it and starts

frothing. And it's basically like a really

dry bit of meat. And it didn't taste

anything like yakiniku. It tastes like

roast pork— I mean roast beef. It

literally tastes like roast beef. Dry,

no flavor,

just— I thought, you know, if you go to

the butcher and you show them a picture,

they'll know what you're talking about

because they're supposed to know about

meat. But I guess when you're in the

middle of nowhere English countryside,

they have no clue what yakiniku is.

I just don't get it. He was showing a

picture of beef with a load of marbling,

and then he picks the cut of beef that has

no marbling at all. I've still got some in

the freezer. I'll show you in a minute.

Okay, that's enough pork. So yeah, I got

the leftover bits

of it in the freezing part of my fridge.

So I bought some ribeye as well

to slice that thinly and see which one's

better. The ribeye was so much better. I

can't open this damn container without 2

hands.

Yeah, so I got this beef, it's barely got

any fat on it, and I got ribeye. Ribeye

was so much better, rock solid. I might

have that for tomorrow. They might have it

tomorrow, so I'll start defrosting it. It

should be defrosted by tomorrow, I guess.

Oh, this is really weird how in the UK

people just— people

just don't eat thin slices of meat unless

it's ham or bacon. They just don't eat

thin slices of beef, and they don't eat

thin slices of pork. They They just have

big chunks of meat and big chunks of beef,

so you stick it in the oven, cook the

whole thing for like 3 hours, and then

you slice it after you cook it. I just— I

don't understand why in Japan they don't

do that at all. They never have big chunks

of meat. In Japan, it's all thin slices of

meat, and then you cook it over a grill,

and it just tastes so much better like

that. And it's so hard to replicate that

here because I don't really know what the

slice of meat is. Is it ribeye? Is it

sirloin? So I got a ribeye and I sliced it

thin, and I mean, it's kind of close but

not really the same flavor. And also got

some green pepper, slice that nice and

thin just

for some Flavor,

fresh flavor.

Really wish I had some kimchi.

Okay, so what you want to do is put all

the pork into the frying pan.

And then get your chopsticks.

Whoa, my God!

Okay,

all the oil is in one side. So yeah,

we got the pork Cook

that until it's nice and brown.

And then I got some lettuce to wrap the

pork in. Uh, that might be enough.

I'll save this bit. So the greens— so

we got greens and then the pork over here.

Dip that going brown yet.

Smelling pretty good.

Tiny bit more and then start flipping

for my miso soup.

Rice is warm. Perfect.

So this is like a famous Korean dish

called samgyeopsal. Basically,

sam means 3 because of the 3 strips

of belly fat on the pork.

Usually have this in a restaurant on a

grill, and they'll grill

it for you, or you do it yourself. We have

some beeru kimchi,

very common meal in Korea, and it will

look golden brown,

golden brown.

And that is how you make Korean pork and

lettuce. Let's take it out to the table.

And if you're gonna have pork belly, you

got to have a beeru. A peroni.

There's just no way you can have this

without a beeru.

Oh yeah, it's looking good.

Hmm, how much did it cost? Pork belly,

probably 20 pence per slice,

and then miso soup, probably like 10

pence. Bowl of rice, probably like 5-15

pence. Bit of sauce, don't know. And beer,

got a 10-pack for £10. Or was it like £6?

I don't know, 40p per beer, so maybe it's

like 90p meal. Time to dig in.

So I haven't really seasoned the pork, I

only put a bit of salt because we got the

sauce, the yakiniku sauce. Oh my god,

this looks really good. Look at that.

Wow, I can't believe it's 7 o'clock and

it's still really bright outside.

Look, used to get really dark.

Oh my God,

that's some

damn good pork belly.

So good with the beer. And that's

how you do it Korean style. And get,

um, oh, this bit looks so crispy.

Look, God, this phone autofocus

sucks. Oh, there you go. There, looks so

crispy. You put it in the lettuce.

Usually you put kimchi, but I don't have

any, so I've got green pepper. And then

you're supposed to roll it up, but I don't

think this is going to roll up.

Just put it in sideways and then roll it.

Korean people always look so funny when

they, they stuff this massive leaf full of

meat and stuff in their face because it's

always too big for your mouth, and they're

like Mm,

pretty damn good.

Look at the rings of steam.