CHINESE BELLY PORK RECIPES

Name: Chinese-style Glazed Pork Belly Recipe by Tasty
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Chinese
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

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!

CHINESE PORK BELLY RECIPE - OLIVEMAGAZINE

Chinese Pork Belly Recipe - olivemagazine image

This delicious twice-cooked Chinese pork belly is really tender and packed with great flavours. Serve with green vegetables and steamed rice

Provided by OLIVEMAGAZINE.COM

Categories One pots

Total Time 3 hours 45 minutes

Number Of Ingredients 15

Ingredients

pork belly 1.5kg, skin removed and cut into big 5cm chunks
groundnut oil 1 tbsp
light soft brown sugar 3 tbsp
garlic 3 cloves, crushed
ginger a walnut-sized piece, peeled and grated
spring onions 4, chopped
star anise 2
cinnamon 1 stick, broken
shaoxing wine 4 tbsp
light soy sauce 2 tbsp
dark soy sauce 2 tbsp
light chicken stock
spring greens to serve
leafy greens to serve
steamed rice to serve

Steps:

Heat a pan of water until boiling. Drop in the pork pieces, bring back to a simmer and cook for 10 minutes, then drain well and leave to cool a little.
Heat a large, deep frying pan or casserole and add the oil. Stir in the sugar and cook, stirring, for a few minutes until the sugar has melted.
Add the garlic, ginger and spring onions and cook for 2-3 minutes, then add the spices and blanched pork and cook everything together until the pork takes on some colour.
Add the wine, soy sauces and just enough stock to almost cover the pork. Put the lid on and simmer gently for 3 hours. Take off the lid for the last half-hour or so and raise the heat so the liquid starts to evaporate. Keep cooking, turning the pork until the sauce is reduced, glossy and coating the pork. Serve with the greens and rice.

Nutrition Facts : Calories 550 calories, FatContent 36 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 0 gram fibre, ProteinContent 42 grams protein, SodiumContent 1000 milligrams of sodium

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