Asian Braised Pork Belly Recipes

Cantonese Style Braised Pork Belly with Arrowhead Root

WEBFeb 10, 2015 · Heat the oil in a wok over low heat and add the rock sugar. Let it melt slowly and then add the red fermented bean curd/liquid. Stir …

Rating: 4.8/5(13)
1. Cut pork belly into large (0.75” x 1.5”) chunks. Bring a large pot of water to a simmer and blanch the meat just until it turns opaque. Drain, rinse, and set aside.
2. Peel the arrowhead roots. Just trim off the top and bottom, and peel the outer skin. Immediately drop each peeled root into a bowl of cold water to prevent oxidation. If using potatoes, you're going to want to cut them into 1 1/2-inch chunks, but don't cut them just yet (they take less time to cook than the arrowhead).
3. When you’re ready to cook, take the arrowhead roots out of the bowl of water and cut each in half. Heat the oil in a wok over low heat and add the rock sugar. Let it melt slowly and then add the fermented bean curd/liquid. Stir for a minute. Now add the blanched pork belly and arrowhead roots (if using potatoes, do not add them yet).
4. Turn the heat to medium and mix everything well. Add the shaoxing wine, dark soy sauce, and 2 cups of water. Stir everything together and cover the lid. Simmer over medium low heat.

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Dong Po Rou Chinese Braised Pork Belly Cook Like …

WEBJun 26, 2021 · In a pot, arrange scallions and ginger at the bottom. Place the pork on top with the skin facing downward. Then pour just enough …

Rating: 5/5(2)

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Braised Pork Belly (Hong Shao Rou/红烧肉) Red …

WEBJan 29, 2021 · Step 2: Braise the pork. After blanching, put the pork into a clean pot then pour in Shaoxing rice wine and hot water (barely cover …

1. Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot then fill with cold water. Boil over high heat.
2. Put the pork into a clean pot (ideally, a small one, see note 3). Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.
3. Uncover the pot. Add sugar then turn the heat to the highest. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.
4. The cooked pork belly can be stored in the fridge for up to three days or in the freezer for 2 months.

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Braised pork belly recipe Chinese style (Dong Po Rou)

WEBJun 1, 2019 · Place the pork in a pot of hot water and blanch for three minutes. Remove. Lay the spring onions in a crosshatch pattern at the …

1. Cut the pork into 4cm squares. Heat up the wok, put the pork skin side down to dry fry the skin until it becomes slightly brown. Remove.
2. Place the pork in a pot of hot water and blanch for three minutes. Remove.
3. Lay the spring onions in a crosshatch pattern at the bottom of a medium sized clay pot to form a thick even layer. The spring onions should cover the entire bottom of the pot. Lay the ginger slices evenly over the spring onion.
4. Tie the pork pieces with a kitchen string.

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