ASIAN PORK BELLY MARINADE RECIPES

CHINESE MARINATED PORK BELLY | ASIAN INSPIRATIONS

Chinese Marinated Pork Belly | Asian Inspirations image

A recipe for Chinese Marinated Pork Belly. Try out this delicious One Bowl Wonder recipe. Recipe by Jiabi Li for COOK SNAP WIN 2019.

Provided by AsianInspirations

Total Time 10S

Prep Time P

Yield 1-2

Number Of Ingredients 15

Ingredients

500g pork belly (cut into 3cm cubes)
1 onion (sliced)
4 slices ginger
2 cloves garlic
2 star anise
10 mushrooms (sliced)
3 eggs (hardboiled and peeled)
1 spring onion (chopped)
Jasmine rice (to serve)
1 bok choy (steamed, to serve)
2 tbsp dark soy sauce
3 tbsp soy sauce
1 tbsp cooking rice wine
3 tbsp sugar
1 tsp salt

Steps:

To Cook Heat a pan with 3 tbsp oil then fry the onion on a low heat until golden and crisp, then drain on some kitchen paper towel. Chop the onion, then set aside. Add the pork belly with the fried onions and fry for 5 mins in a hot pan, then add the mushrooms, chopped spring onion, garlic and ginger and fry for a few more mins. Add in the dark soy sauce, soy sauce, cooking rice wine, star anise, salt, sugar and cooked eggs. Then transfer all the food into a soup pot and add enough warm water to cover everything. Place a lid on the pot and slowly cook for about 1 hr until the meat is soft and tender and the sauce has thickened. Serve with jasmine rice and bok choy.

CHINESE STYLE GLAZED PORK BELLY - FOOD VIDEOS AND RECIPES

Chinese Style Glazed Pork Belly - Food videos and recipes image

This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.

Provided by Alvin Zhou

Total Time 1 hours

Cook Time 1 hours

Yield 2 servings

Number Of Ingredients 12

Ingredients

20 oz pork belly, lean
4 cups water, plus 250 milliliters, divided
4 slices of fresh ginger
1 spring onion, cut into 2-inch (5 cm) pieces
2 cloves garlic, crushed
2 tablespoons oil
2 tablespoons brown sugar
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
3 tablespoons shaoxing rice wine
cooked rice, for serving
sliced green onion, for serving

Steps:

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 3-4 minutes.
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.
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.
Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
Enjoy!

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CHINESE MARINATED PORK BELLY | ASIAN INSPIRATIONS

A recipe for Chinese Marinated Pork Belly. Try out this delicious One Bowl Wonder recipe. Recipe by Jiabi Li for COOK SNAP WIN 2019.
From asianinspirations.com.au
Reviews 4.3
Total Time 10S
Cuisine Chinese

To Cook Heat a pan with 3 tbsp oil then fry the onion on a low heat until golden and crisp, then drain on some kitchen paper towel. Chop the onion, then set aside. Add the pork belly with the fried onions and fry for 5 mins in a hot pan, then add the mushrooms, chopped spring onion, garlic and ginger and fry for a few more mins. Add in the dark soy sauce, soy sauce, cooking rice wine, star anise, salt, sugar and cooked eggs. Then transfer all the food into a soup pot and add enough warm water to cover everything. Place a lid on the pot and slowly cook for about 1 hr until the meat is soft and tender and the sauce has thickened. Serve with jasmine rice and bok choy.

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