VEGETARIAN PORK BELLY RECIPES

Name: Vegetarian Pork Belly
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: A small amount Pork belly; 1 piece lettuce; 8 Shiitake Mushrooms; A small amount Vegetarian chicken; a little salt; a little MSG; Three pieces ginger; 2 pcs garlic

VEGETARIAN PORK BELLY RECIPE - SIMPLE CHINESE FOOD

Vegetarian Pork Belly recipe - Simple Chinese Food image

The weather has recently become colder. Eat a bit of vegetarian food and a little bit of meat, a warm stomach, and a full stomach.

Provided by Gao Xiaokou

Total Time 5 minutes

Yield 4

Number Of Ingredients 8

Ingredients

A small amount Pork belly
1 piece lettuce
8 Shiitake Mushrooms
A small amount Vegetarian chicken
a little salt
a little MSG
Three pieces ginger
2 pcs garlic

Steps:

A small amount of pork belly, cut to a moderate thickness, set aside
Shred ginger, slice garlic, set aside
Slice the shiitake mushrooms, slice the vegetarian chicken, and divide the lettuce into two, cut to a moderate thickness, set aside
The point! Heat the pan, put the pork belly in the pan, and force the excess meat out, without adding any cooking oil! It's the oil of pork belly!
Stir-fry pork belly until golden, add the ingredients and sauté fragrant
Veggie chicken is more difficult to cook than shiitake mushrooms and lettuce. Let’s start with the veggie chicken and it will taste delicious.
The process of frying may be dry, add a little water to facilitate frying, and finally add lettuce, salt, and MSG.

BEST PORK BELLY RECIPES - OLIVEMAGAZINE

Best Pork Belly Recipes - olivemagazine image

We love pork belly! It's easy on the wallet and simple to prepare, so try one our ideas. Roast it, braise it, fry it – the choice is yours

Provided by OLIVEMAGAZINE.COM

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1. Leave the pork uncovered in the fridge overnight to dry out the skin.
2. Preheat the oven to full whack (240°C/475°F/gas 9).
3. Carefully score the pork skin with a sharp knife or scalpel.
4. Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
5. Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
6. Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
7. Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
8. Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
9. Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
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