How to Cook Tasty ASIAN STYLE PORK BELLY

ASIAN STYLE PORK BELLY. 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. Serve it over rice for the ultimate dinner and forget you ever wanted to.

It's one of the richest meats there is and although it is not an everyday thing, it is a real favourite indulgence for mine. Smoked Pork Belly Burnt Ends on UDS Smoker. Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised pork belly with arrowroot, a Cantonese New Year's favorite Start by cutting your pork for your Shanghai braised pork belly. ASIAN STYLE PORK BELLY highly diverse and have ideal taste that unique. Few kinds of ASIAN STYLE PORK BELLY recipes are also enough convenient to process and dont pick up lengthy. Even though not everybody likes ASIAN STYLE PORK BELLY food, currently few people are got attached and like the various ASIAN STYLE PORK BELLY foods on hand. This can be seen than the number of restaurants that provide ASIAN STYLE PORK BELLY as one of the serving. You can have ASIAN STYLE PORK BELLY using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of ASIAN STYLE PORK BELLY

1. It's 750 grams of Pork Belly.
2. You need of Chinese 5 Spice Powder.
3. It's 3 of Cloves of Garlic.
4. It's 1 tbsp of Fresh Ginger (peeled and chopped finely).
5. It's 1 of Red Chilli (finely sliced).
6. It's 1 of Stick of Lemongrass (bashed and cut into 3 pieces).
7. You need 800 ml of Chicken Stock.
8. It's of Olive Oil.
9. It's 1 cup of water.

Then bring a pot of water to a boil. Cut the pork belly into cubes of the same size and season with the spice mixture from all sides, except of the skin. Colombian-Style Fried Pork Belly (Chicharrón Colombiano). Slow cooked Asian pork belly, crisped up and finished in a sticky, spicy sweet sauce.

ASIAN STYLE PORK BELLY instructions

1. Pre heat your oven to as high as it will go , which will give the skin a chance to start crisping up..
2. Make sure that your pork belly is scored on the top in a criss cross pattern. Most pieces come with it done already, but if not then use a very sharp knife, and cut around half a centimeter into the skin..
3. Sprinkle the 5 spice powder over the top of the pork belly, and make sure to give it a good rub to get all of the flavours into the cuts on the top. Then drizzle with olive oil, and give it a good rub all over, then set aside for around 30 mins to let it do its magic..
4. In the meantime, it is time to prepare your stock. I find the jelly stock pots perfect for this, so chuck your stock cube into a measuring jug and add the water. Then add the chilli, ginger, garlic and lemongrass. With the lemongrass it is important to bash it with the flat part of a knife before you add it, as this releases all of the flavour. Set this aside to let all of the flavours infuse..
5. Grab yourself a small deep sided roasting tray, that is big enough to fit the pork belly in whilst still allowing around 5 cm of space around the sides. Put the roasting tray on the hob and add a good glug of olive oil. Once the oil is hot, add the pork belly and colour it on all sides, but not the top. Once this is done, turn off the gas..
6. By now, your oven should be screaming hot, so transfer the pork belly in its roasting tray to the oven, and let it cook for around 20 mins..
7. Remove the tray from the oven, and turn the temperature right down to 150°c and then pour your stock (which should be smelling amazing by now) very carefully around the sides of the pork belly, and leaving a bit aside just in case you need to top it up. It is VERY important to make sure that the stock doesn't cover the fatty top as this will stop it from crisping up..
8. Put the pork belly back into the oven, and cook for around 1½ hours. After around an hour, go back and make sure that the stock level hasn't dropped too low..
9. After 1½ hours, remove the pork belly from the oven and take it out of the tray. Set aside for 10 minutes to let it rest.... and your done! I like my crackling REALLY crispy, but this is down to your own personal choice..
10. I like to serve this dish with steamed Pak Choi, and Dauphinoise potatoes..

The rind becomes crispy because it cooks at a high temperature, just like The rind becomes nice and crispy because the pork belly is cooked at a relatively high temperature. The structure resembles traditional crispy Chinese. This Sticky Chinese Pork Belly is one of my absolute favourite recipes on the blog. Check out my three step process for pork that's meltingly tender, with a crispy exterior and gloriously I haven't tried this with a meat-like alternative, but my Asian-style cauliflower wings make a great alternative. Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients.

Got ingredients for making ASIAN STYLE PORK BELLY recipes is also not tough. You can easily get the main ingredients at the nearest supermarket and in fact on the market. There are many types of ASIAN STYLE PORK BELLY that are convenient and fast to process into delicious dish. You can constantly practice this ASIAN STYLE PORK BELLY recipe at home, and can serve it to your children and extended family. If you wish to cook another foods on our website, we provide sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try them.