Tag Archives: pork belly

Sliced Pork Belly with Garlic Sauce (蒜泥白肉)

This dish is very simple.

1, Prepare pork belly with skin on, about 400g.

2, Boil some water, make sure it can cover the whole pork belly.

3, Put pork belly in, add in several ginger slices and 1 tsp cooking wine. Simmer with low heat for 20 mins.

4, Take pork belly out, put in a plate and let it cool down. And cut into slices.

5, Prepare sauce:

4 cloves of chopped garlic. (I stir fry it a bit in a pan with some oil, just to make it less pungent)

1/2 1 tbsp light soy sauce

1 tbsp sugar

1 chopped spring onion

1 tbsp water

1/2 tsp sesame oil

Mix all of them in a bowl.

You can pour the sauce over the pork belly slices or use it as dipping sauce and serve with pork slices.

I chose the first way.

Crispy Fried Pork Belly

It’s a Thai style dish. My husband and I once had dinner in a small Thai restaurant. This dish was served there and we were so impressed.

Ingredients:

250g pork belly

1/2 teaspoon white pepper

1 tablespoons fish sauce

1/2 tablespoon oyster sauce

1/2 tablespoon sesame seed

1/8 cup tempura flour

This dish is actually very simple to make. Just mix all the ingredients above in a bowl. And marinate the pork for 30 mins. Deep fry for 10-15 mins till brownish and crispy.

Cool down and cut into slices.

Since it’s an oily dish, you can serve it with chili sauce (squeeze in a little lime juice will be better.)

It’s not a very healthy dish, so please don’t eat too much. 🙂

 

BBQ Pork Belly by Skillet

If you don’t have a griller, but you really want to try BBQ pork at home, maybe you can try my method. All you need is a skillet.

  1. Prepare a skillet. Heat on stove. Brush it with oil. Wipe pork belly with kitchen towel. Place pork belly into the skillet when it’s very hot. My stove is induction and it’s super quick for skillet to get hot. I turn to 3 out of 9, and that would be hot enough.
  2. When put the pork belly in, don’t move it and let it get seared.
  3. When the down side turns beautifully golden brown, flip it over to sear the other side.
  4. After both sides turn brownish. Turn down the heat. Cut big pork belly slices into short ones by scissors.

Sear with low heat to make sure pork belly is fully cooked.

If you want to add vegetables, you can push pork belly to the side. Arrange vegetables in the skillet.

I used sausage, shiitake mushroom, onion, green chili and garlic. Fat from the pork adds more flavor to vegetables.

Cook with low heat and patience.

You will get shiny golden pork belly and nice pot of mixed vegetables.

Dip them in the sauce you like. Because I didn’t marinate the pork, so they taste plain. You can serve in Korean style, with salt, kimchi, pickles and lettuce.

If you want to marinate the pork before cooking, that will also work.

Crispy Pork Belly By Oven

Prepare a big square pork belly.

1. Put pork belly in a deep pot. Add in enough water. Heat on the stove. Bring to boil for 5 mins.

2. Take the pork out. Wash it under water to rinse it clean and drain.

3. Use toothpicks to poke the pork skin several times.

4. In a bowl, mix 1 tsp Chinese cooking wine, 1 tsp light soy sauce, 1 tsp sugar, 1 tsp five spice powder. Brush marinade onto the meat be careful not to brush the skin.

5. Use foil to make a square box and put pour the marinade into it. Place the pork belly in it with the skin side up.

6. In another bowl mix 1 tsp white vinegar, 1 tsp salt and a little baking powder. Brush it on the skin. Leave it for 30 mins.

7. Preheat oven to 200 degree C.

8. Sprinkle salt over the surface to make a thick salt layer.

9. Put into oven and bake for 40 mins.

10. Remove the salt layer. Turn to the highest heat. Poke the skin again. Bake for another 20-30 mins. Till the skin turns golden and hard.

Cool know and use a sharp knife to cut it. The skin is very hard and crispy too. I didn’t make it to cut it nicely. 😦

 

Braised Pork With Quail Eggs & Bamboo Shoot

This dish is a combination of meat, egg, and vegetable. It’s actually an updated version of braised pork (红烧肉 Hong Shao Rou).

  1. Boil quail eggs in hot water for 5 mins. Soak them in ice cold water immediately. Then remove the egg shell.
  2. Heat a pan. Sear Pork chunks. Pork belly is the best choice. Fry pork till fat comes out and turns a bit brownish.
  3. Add bamboo shoot slices in and stir fry a bit with pork.
  4. Drizzle in 1 tsp cooking wine, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp sugar, ginger slices and bayleaf. Pour in enough hot water to cover all the ingredients.
  5. Also add in quail eggs. Lid on and simmer with low medium heat for 20-30 mins.
  6. turn up the heat and reduce the sauce.

https://flic.kr/p/2fbShsf

Serve hot.

https://flic.kr/p/2eaDhuS

Sauce is perfect to go with rice. My husband will always add sauce to his rice.

Quail eggs are also tasty.

“The Rice Killer”- Braised Pork Belly

I’ve cooked braised pork belly for many many many times. Seems that my husband will never get tired of it. Due to the dark rich sauce and juicy tender pork, this dish also has a nick name “the rice killer”. Because with this dish, you can have a lot rice.

The secret  lies in sugar and soy sauce. I can guarantee you that when you cook braised meat, add in soy sauce and sugar, you will get delicious sauce.

  1. Boil pork with cooking wine, ginger slices and green onion till soft and chopsticks can easily go through. Rinse under water. Cut whole pork belly into small cubes.
  2. Heat a pan. Because pork belly contains fat. So no need to add oil. Sear the pork with low-medium heat till brownish.
  3. Add in 1/2 tablespoon light soy sauce, 1 tsp dark soy sauce, 1/2 tablespoon sugar and 1 tsp cooking wine. Stir fry to let pork be coated with sauce.
  4. Pour in enough hot water just covers all the pork. Also add in bay leaves, star anise and ginger slices. Bring to boil.
  5. Lid on and turn to low heat. Simmer for at least 20-30 mins. If you want your pork to be super soft, you can simmer for longer time, like 1 hour.
  6. Lid off. turn to high heat and reduce the sauce.

My husband has superpower of detecting this dish. Every time with this dish on table, he will just pick it up very accurately with no mistake. I have to threaten him that if he doesn’t have any vegetables in other plate, I will put this dish away. 🙂

Dark Braised Pork With Quail Eggs

It contains both pork and quail eggs. It’s absolutely one of my husband’s favorite dishes.

1. Boil some water in a pot. Put a strip of pork belly in water. Turn off the stove till water boils again.

2. Take pork out. Rinse and drain. Then cut it into medium chunks.

3. Heat a little oil in the pan. Put pork in. Fry pork belly till both sides turn golden brown.

4. Add in 1 tsp light soy sauce, 1 tsp dark soy sauce, 2 tsp sugar. Stir fry evenly.

5. Pour in enough hot water covers pork. Also add in 1 or 2 star anise, and ginger slices. Cover the pan with lid.

6. In another pot, boil some water. Then put quail eggs in. Boil for 5 mins. Soak them in cold water and remove the shell.

7. When the sauce in pan reduces to 1/3. Put quail eggs into the pan. Stir with pork. Cover the lid and simmer till sauce becomes condensed.

8. Turn up the heat. Keep stirring to let pork and quail eggs be coated with dark sauce.

Serve hot.