CHINESE PORK BELLY SLICES RECIPE RECIPES

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DONG PO (CHINESE PORK BELLY) RECIPE | ALLRECIPES



Dong Po (Chinese Pork Belly) Recipe | Allrecipes image

Named after an ancient Chinese statesman, poet and gourmand of the Song Dynasty, the pork belly is cooked three different ways, rendering the meat succulent, tender and very flavorful. (If you can't find pork belly, ask the butcher; it is what bacon is before it is cured and sliced.)

Provided by Good EatNZ

Categories     World Cuisine    Asian    Chinese

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 8

1 pound raw pork belly
3 tablespoons vegetable oil
¼ cup light soy sauce
¼ cup dark soy sauce
½ cup Chinese rice cooking wine
3?½ ounces Chinese rock sugar
1 (1 inch) piece fresh ginger, peeled and grated
8 spring onions, sliced

Steps:

  • Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in the pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water, and blot dry with paper towels.
  • Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.
  • While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce heat to a gentle simmer, and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.

Nutrition Facts : Calories 578.3 calories, CarbohydrateContent 25.8 g, CholesterolContent 54.4 mg, FatContent 46.9 g, FiberContent 0.7 g, ProteinContent 8.9 g, SaturatedFatContent 15.7 g, SodiumContent 1230.1 mg, SugarContent 23.4 g

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

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 PORK BELLY RECIPE - OLIVEMAGAZINE
This delicious twice-cooked Chinese pork belly is really tender and packed with great flavours. Serve with green vegetables and steamed rice
From olivemagazine.com
Total Time 3 hours 45 minutes
Category One pots
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Calories 550 calories per serving
  • 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.
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CHINESE PORK BELLY RECIPE - OLIVEMAGAZINE
This delicious twice-cooked Chinese pork belly is really tender and packed with great flavours. Serve with green vegetables and steamed rice
From olivemagazine.com
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