Braised Pork Belly Recipes Chinese

Cook until starting to soften about 5 minutes.

Braised pork belly recipes chinese. Bring water to a boil in a sauce pan. Directions cut pork into eight 2x3 inch pieces. Ingredients 600 g pork belly 40 g scallions cut to 4cm length 30 g ginger sliced. Melt stirring if needed over medium high heat.

In 2 batches sear pork fat sides first until light golden 30 to 60. Add remaining ingredients and just enough water to cover the pork belly. Heat oil in a 6 quart dutch oven over high heat. Of lean pork belly 2 tablespoons oil 1 tablespoon sugar rock sugar is preferred if you have it 3 tablespoons shaoxing wine 1 tablespoon regular soy sauce tablespoon dark soy sauce 2 cups water.

Boil a large pot of water add cooking wine 2 slices of ginger and 2 green onions cook the pork belly for around 4 minutes. Instructions clean and cut the pork belly into cubes around 2 inches long. Put pork into saucepan and boil for 5 minutes. Fill a large pot with water and bring to a boil.

Add 1 3 cup sugar to pot. The ingredients are very simple. 2 pounds pork belly cut into inch pieces 6 slices ginger divided 2 tablespoons oil 3 tablespoons sugar or 40 grams rock sugar plus teaspoon 3 scallions diced with the white and green parts separated cup shaoxing wine 3 tablespoons light soy sauce 生抽 1 tablespoons dark soy. Add the pork belly slices and simmer for 30 minutes.

Add pork stirring from time to time and cook for 5 6 minutes until nicely browned. Cook until a light caramel color about 1. Place pork belly soy sauce dark soy sauce rice wine ginger sugar and star anise in the sauce pan. Add ginger garlic and shallots and cook for 2 minutes until fragrant.

Bring 1 5 litres 2 pints water to the boil in a large saucepan. Remove the pork and drain well then pat dry with kitchen paper and cut into. Transfer out and wash with warm water. Discard the hot water and wash the gunk off the pork with cold water.