Chinese Style Glazed Pork Belly Recipe

Chinesestyle Glazed Pork Belly Recipe by Tasty

WebJan 25, 2021 · Preparation. Cut the pork belly into roughly 1-inch (2 ½ cm) cubes. Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for …

Rating: 4.7/5
1. Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
2. Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
3. Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
4. Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.

Preview

See Also:

Show details

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.

Preview

See Also:

Show details