Chinese Pork Belly Recipes

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• 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.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

Steps:

• For the pancake dough: Combine the flour, water, sesame oil and 1/2 teaspoon salt in a mixing bowl and mix with a rubber spatula until a soft and sticky dough forms. Turn out onto a lightly floured surface and knead for 2 to 3 minutes, or until the dough is smooth and elastic but still sticky. Wrap in plastic and let rest at room temperature for at least 30 minutes.
• While the dough rests, prepare the Pork Belly (recipe follows) and Chili Vinegar (recipe follows).
• When the dough has rested, divide into quarters. Place one piece on a lightly floured surface and keep the rest covered with plastic. Roll out until you have a paper-thin 10- to 12-inch circle. Allowing the dough to stick a little to the surface while you roll helps to stretch the dough as thin as possible. This part is a little tricky since the dough is soft and sticky but be patient and don't use too much flour. Repeat with the rest of the dough.
• To assemble: Heat a 12-inch nonstick skillet over medium-high heat. Drizzle about 1 teaspoon of oil, swirl it around to coat, and allow to get hot and shimmery. Gently lay the pancake in the oil. Crack an egg directly onto the pancake. Use the back of a spoon to gently break the yolk, very gently scramble, and then spread it all over the pancake. Sprinkle on a handful of scallions and a handful of the pork belly. Season with salt and black pepper and then press down slightly so the scallions and pork belly stick to the egg. Continue to cook until the egg is mostly set and the underside of the pancake has golden brown spots. Using a spatula, carefully flip and cook, egg side down, for about 30 seconds, or until the egg is completely set and has some brown spots. The pork will also render out some fat and get sizzly. Flip the pancake back over and allow the pancake to get nice and crisp, 30 seconds. Slide the pancake onto a cutting board. Squeeze some mayonnaise on top and a drizzle of sambal, if using. Roll up and slice in half. Repeat to make 3 more pancakes. Serve with Chili Vinegar (see recipe below) for dipping.
• *Alternatively, this recipe can be made with 16 slices of roughly chopped, cooked, thick-cut bacon by eliminating the braise in the pressure cooker. Simply cook the bacon to desired doneness and skip to the step of applying the bacon onto the egg as it cooks in the pan on the pancake. To serve, drizzle with hoisin sauce, mayo and sambal. Serve with the chili vinegar for dipping.
• Sprinkle the pork belly on all sides with black pepper.
• Into the insert-pot of a pressure cooker add the soy sauce, vinegar, water and hoisin sauce and whisk to combine. Place the pork belly in the pot, skin side up (it should be mostly submerged but if the skin peeks out a little it's fine). Add the ginger, garlic and chili pepper, if using. Seal with the lid, bring to HIGH pressure and cook for 30 minutes. Carefully release the pressure, away from your face, allowing all the steam to dissipate before opening the lid. Using tongs, remove the belly to a cooling rack set over a sheet pan to both cool slightly and drain of excess braising liquid. Alternatively, the pork belly can be braised in a Dutch oven at 350 degrees F for about 2 hours, covered. Discard the braising liquid. Roughly chop the pork belly into bite-size pieces.
• Heat the oil in a large non-stick pan over medium-high heat. Add the chopped pork to the pan and fry for 4 to 6 minutes, stirring occasionally, until crispy. Set aside.
• Alternatively, the pork belly can be braised in a Dutch oven at 350 degrees F for about 2 hours, covered. Discard the braising liquid. Roughly chop the pork belly into bite-size pieces.
• Combine all the ingredients into a small mixing bowl. Store in the refrigerator until ready to serve.

Steps:

• Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
• Spread each bun with aïoli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.

Steps:

• Combine all ingredients, except pork, in a bowl and mix well.
• Coat pork in mixture. I store mine in quart sized zipper bags, 2-3 chops per bag.
• Let pork marinade in refrigerator for a minimum of 1 hour. I marinate for 24 hours.
• Cook outdoors on grill until done. On my grill that's 4-5 minutes per side.
• They also cook well indoors on a contact type grill. I generally cook for 5-6 minutes indoors.
• Pork filled bags may be frozen with marinade and thawed to cook later.
• **Note - Marinating time is not included in my "time to Make".

Steps:

• Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
• To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

Steps:

• Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in the pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water, and blot dry with paper towels.
• Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.
• While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce heat to a gentle simmer, and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.