WebPut the cut Pork Belly (3 lb) pieces in a deep pot, cover with water, and bring to a boil. Reduce to a gentle boil for 5 minutes. We’re trying to get rid of some of the impurities. …
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WebStep 4: Saute the pork belly, wait until the hot oil in the pot is hot, add in, star anise, bay leaves, cinnamon, ginger, garlic, stir-fry pork belly 5. Step 5, cook the pork belly (add …
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Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain. Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes.
This Chinese Braised Pork Belly is fatty, soft and full of umami. In Chinese, we say that this pork belly melts in your mouth and that you get a layer of fatty juice in your mouth. 满嘴流油 My mom has always liked to pan fry the pork belly just a touch longer than most other recipes would suggest.
Sear the pork belly until golden brown on both sides. Add the water, ginger, and garlic. Slowly bring to the boil then simmer for an hour or until the meat is firm, yet starting to soften. Remove the pork from the Dutch oven. Place on a chopping board then dice into serving size cubes.
It’s best to use hot water for the braise because you add it directly back to the pork that is already cooking. If you use cold water, then the meat might toughen up on contact. Be patient when melting the sugar in the oil to make the caramel.