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
Provided by OLIVEMAGAZINE.COM
Categories One pots
Total Time 3 hours 45 minutes
Number Of Ingredients 15
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
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
Provided by OLIVEMAGAZINE.COM
Categories One pots
Total Time 3 hours 45 minutes
Number Of Ingredients 15
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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