Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, braised chinese pork belly w pak choi served with boiled rice. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
I LOVE pork belly and one of my favorite Chinese dishes is braised pork belly (红烧肉) This dish is fatty, savory, sweet and delicious! Slice the pork belly finely with a sharp knife. Rub the five-spice and a pinch of salt all over the sliced pork Once cooked, remove from the heat and keep covered until serving. Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients.
Braised Chinese Pork Belly w Pak choi served with boiled rice is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Braised Chinese Pork Belly w Pak choi served with boiled rice is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have braised chinese pork belly w pak choi served with boiled rice using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Braised Chinese Pork Belly w Pak choi served with boiled rice:
- Make ready 1 kg pork belly slices
- Prepare 1 pack Pak choi
- Take 4 tbsp soy sauce
- Take 60 ml rice vinegar
- Get 2 tbsp honey
- Take 2 tsp Chinese five spices
- Prepare 100 ml rice wine
- Get sesame oil
- Prepare boiled rice
It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a. This beloved Chinese braised pork gets its reddish color from two soy sauces combined with a pinch of sugar. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy.
Steps to make Braised Chinese Pork Belly w Pak choi served with boiled rice:
- Heat the oven to 160c/fan 140c/gas 3. Mix the soy, vinegar, honey, spices and rice wine
- Put foil into a baking dish, and the pork on top then tip sauce on the pork and wrap it up into a shallow baking dish and cover the top wid foil. Cook for 2½ hours, adding a splash of water if the sauce looks like it might evaporate
- Take the foil off and turn the oven up as hot as it will go to crisp the skin and reduce the sauce. I usually wait till it burns then it's crisp
- Meanwhile steam the greens and drizzle with a little sesame oil. and also make the rice to how you want it
- Once all done serve it all up on a plate, and use th remaining sauce from the baking tray and pour it over the pork on the plate Viola.
This beloved Chinese braised pork gets its reddish color from two soy sauces combined with a pinch of sugar. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy. Recipe adapted from Land of Fish and Rice: Recipes from the Culinary Heart of China by Fuchsia. 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.
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