[{"data":1,"prerenderedAt":98},["ShallowReactive",2],{"video-m6mmn2":3},{"video":4,"relatedVideos":61},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":25,"categories":39,"channel":58},1017563,"m6mmn2","Z8qccO_aUoo","One-Pan Japanese Caramel Pork Cutlets with Tonkatsu Sauce and Miso Slaw","Marion Grasby shares a quick weeknight Japanese-inspired pork cutlet recipe built around a sticky caramel pan sauce made with tonkatsu sauce, brown sugar, mirin, and chicken stock. The pork is seared, oven-finished with nashi pear, then topped with a reduced glossy sauce and served alongside a crunchy miso sesame coleslaw. Perfect for anyone who wants bold Asian flavors with minimal cleanup.","PT4M52S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24],"Asian fusion","dairy-free","caramelized","tonkatsu sauce","stovetop and oven","quick weeknight dinner","one-pan meal","miso dressing","pan sauce","coleslaw","Japanese-inspired",[26,27,28,29,30,31,32,33,34,35,36,37,38],"pork chops \u002F pork cutlets","brown sugar","Japanese tonkatsu sauce","chicken stock","mirin","nashi pear (or green apple)","salt","oil","cabbage","miso","sesame oil","rice vinegar (or vinaigrette base)","sesame seeds",[40,46,52],{"id":41,"name":42,"slug":43,"emoji":44,"color":45},315,"Asian Cooking","asian-cooking","🍜","#E8553E",{"id":47,"name":48,"slug":49,"emoji":50,"color":51},101,"Quick Meals","quick-meals","⚡","#F4A020",{"id":53,"name":54,"slug":55,"emoji":56,"color":57},119,"Pork","pork","🍖","#d4856a",{"name":59,"slug":60},"Marion's Kitchen","marions-kitchen",[62,73,81,90],{"id":63,"code":64,"youtubeVideoId":65,"title":66,"description":67,"youtubeDuration":68,"youtubeIsShort":11,"contentType":12,"channel":69},1013815,"6abksr","xvIiCTnL-b0","Why Thai Restaurants Blend Two Rices — And the Secret Seasoning Sauce You're Missing","A deep-dive into making authentic Thai takeout-style fried rice at home, covering the surprising case against using pure Jasmine rice, the role of Golden Mountain seasoning sauce, and pro techniques like baking soda-tenderized chicken and caramelizing soy sauce directly on the wok. Perfect for anyone who's wondered why their homemade version never tastes like the restaurant.","PT12M55S",{"name":70,"slug":71,"avatar":72},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":74,"code":75,"youtubeVideoId":76,"title":77,"description":78,"youtubeDuration":79,"youtubeIsShort":11,"contentType":12,"channel":80},1013814,"vnmetc","wGCZqnyxQrY","Why PF Chang's Honey Chicken Has No Honey: The Alkaline Brine & Double-Fry Method Explained","Jason Farmer breaks down the actual techniques and ingredients behind PF Chang's Crispy Honey Chicken, including a surprising reveal that the honey sauce contains no honey. He covers the alkaline soy brine for ultra-tender chicken, a flour-cornstarch-egg batter, and a double-fry method not used at the restaurant but recommended for home cooks to maximize crunch.","PT10M17S",{"name":70,"slug":71,"avatar":72},{"id":82,"code":83,"youtubeVideoId":84,"title":85,"description":86,"youtubeDuration":87,"youtubeIsShort":11,"contentType":12,"channel":88},1017740,"gl0iek","1YfkvZpWF7I","Why Chicken Pho Beats Beef: Marion's Charred-Aromatics Broth Method","Marion Grasby walks through her Vietnamese Chicken Pho from scratch, showing how charring onion and ginger with star anise and cinnamon creates a deeply fragrant broth. She reveals the key technique — a gentle one-hour simmer that keeps the chicken moist and the stock crystal clear. The video covers seasoning, noodle cooking, and how to build a finished bowl with fresh herbs, lime, and chili.","PT6M7S",{"name":59,"slug":60,"avatar":89},"https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":91,"code":92,"youtubeVideoId":93,"title":94,"description":95,"youtubeDuration":96,"youtubeIsShort":11,"contentType":12,"channel":97},1017653,"i57v2z","p1kGi_wDK2s","Mama Noi's Thai Three-Flavour Chicken: Sweet, Sour & Spicy Crispy Sauce Technique","Marion's Kitchen features Mama Noi cooking Thai three-flavoured chicken — a classic dish of crispy fried chicken strips tossed in a bold sweet, sour, and spicy tamarind-chili sauce. The video walks through flouring and deep-frying the chicken to a golden crisp, then building the signature three-flavour sauce from scratch. Perfect for fans of Thai home cooking who want big flavour without complexity.","PT4M11S",{"name":59,"slug":60,"avatar":89},1778181064681]