Pork Belly Recipe Asian

Chili bean paste chinese cooking wine soy sauce pork belly and 6 more sticky chinese pork belly kitchen sanctuary honey lemon grass ginger brown sugar vegetable oil chicken and 8 more get these exclusive recipes with a subscription to yummly pro. Prep time 15 minutes cook time 1 hour 20 minutes. Being a former hong kong resident he introduced me to char siu when we first met and it was love at first bite with the pork.

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However each one is relatively quick and easy to accomplish.

Pork belly recipe asian. Braised pork belly 红烧肉 hong shao rou red cooked pork is a well known pork dishes prepared with a combination of ginger garlic and soy sauce and a myriad of aromatic spices over an extended period. Discard the remaining water and vegetables. Always purchase the pork belly with the skin on.

Prep time 15 minutes. Chinese roast pork belly recipe. 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.

Important notes to prepare an excellent chinese roast pork belly do not skip this section before attempting the recipe blanching and pricking holes. Rub all over the pork belly avoiding the skin before covering in your fridge for 12 hours to marinate. See what we did there.

Cut the pork belly into roughly 1 inch 2 cm cubes. This skin is the best part of the pork. Sticky chinese barbecue pork belly char siu is one of the most popular pork dishes in chinese cantonese cuisine and one of the most ordered dishes in restaurants.

My addiction to this sticky chinese barbecue pork belly is my husbands fault. Pork belly marinade the pork flesh is infused with subtle flavour by marinating it in classic chinese flavours chinese cooking wine or dry sherry or even mirin five spice powder salt and white pepper. The pork is cooked until the fat is gelatinized and the meat attains the melt in the mouth texture.

Ingredients cup reduced salt soy sauce cup orange juice 1 3 cup chinese cooking wine cup brown sugar cup honey 2 tsp sesame oil 3cm piece ginger peeled finely grated 2 garlic cloves crushed. Remove marinade thoroughly reserving for later. You may be familiar with the version that uses chicken often served in sichuan restaurants but we decided to go hog wild and use pork belly.