Chinese-style pork belly with fried rice recipe

Chinese-style pork belly with fried rice recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork belly

Slow-cooked pork belly in a ginger and spring onion sauce with added cashews for some crunch. Served with sticky fried rice.

26 people made this

IngredientsServes: 4

  • Pork
  • 450g pork belly, cut into strips
  • 80ml water
  • 3 1/3 tablespoons dark soy sauce
  • 1 1/2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 (2cm) piece fresh ginger, peeled and grated
  • 3 spring onions, sliced on the diagonal
  • 40g cashew nuts
  • Fried Rice
  • 1L water
  • 375g uncooked white rice
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 100g peas
  • 1 egg, lightly beaten
  • 1 tablespoon soy sauce

MethodPrep:20min ›Cook:2hr39min ›Ready in:2hr59min

  1. Preheat oven to 140 C / Gas 1.
  2. Combine pork belly strips, water, dark soy sauce, honey, garlic and ginger in a casserole pot over low heat; bring to a gentle simmer, about 10 minutes. Cover and transfer to the oven.
  3. Bake in the preheated oven, stirring occasionally, until pork belly is soft and tender, about 2 hours. Sprinkle spring onions and cashew nuts on top. Cover and let stand until spring onions soften, about 5 minutes.
  4. Bring water, rice and salt to the boil in a large saucepan. Reduce heat to medium-low, cover and simmer until rice is tender, 20 to 25 minutes. Drain and rinse with tap water.
  5. Heat olive oil in a wok over medium-high heat until smoking. Cook and stir rice until coated with oil and heated through, 1 to 2 minutes. Stir in peas, egg and 1 tablespoon soy sauce; cook until egg is set and peas are heated through, about 3 minutes.
  6. Serve pork belly over rice.

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Braised Pork Belly in Soy Bean Paste

Braised pork often features in a lot of my favourite meaty dishes that I cook at home for the family. I love this version of braised pork in soy bean paste because it’s very delicious, super easy and requires little effort.

You see, I grew up on my mother’s cooking that often involved hours of braising with exciting combinations of sauces, condiments and spices.

As a kid, I never minded helping Mom watch the braising liquids, stirring the pot, and hovering about in our hot, steamy kitchen. To me, it was just as fun as play time!

And it’s how my cooking as an adult, was most influenced.

Cooking in a nutshell

On day one, you basically spend five minutes to get the pork and aromatics into a baking dish and cover. Pop in the oven and let the oven do all the work for the next three hours or so.

When the pork belly is fork tender you leave it sitting in the bracing liquid and then refrigerate ready to cook on day 2.

On day two, you spend another five minutes scoring, cutting your serving sized pieces, brushing with vinegar and sprinkling with salt and again into the oven and let the high heat do all the work till you arrive at golden, crispy and crunchy crackling, and super moist pork belly. It really is that simple.

Fried rice with sticky pork belly slices

One of my favorite cuts of meat are pork belly slices. In Dutch they’re called speklapjes. They are different from bacon, because they aren’t cured. It’s a thick slice of pork belly, mostly sold without the skin. Often I make a sticky pan fried version that I usually serve with steamed or fried rice.

Pork belly slices are available in supermarkets over here. If they aren’t available to you, ask your butcher to cut some slices from a piece of pork belly without bones or skin. They’re usually between a quarter inch and half an inch thick.

They go perfectly with fried rice, but work just as well with a potato or pasta salad.

Ingredients for the sticky pork belly slices: 1 to 1.5 slices per person Shaoxing wine (Chinese rice wine) or dry sherry Soy sauce Ketchup Flavorless oil

Pour a bit of oil in to a non stick pan and pan fry the slices of pork on a low to medium heat. Allow most of the fat to render down. When the pork belly slices are turning nicely browned, add a splash of Shaoxing wine to the pan. Regularly turn the meat and fry until the wine has disappeared.

Pour a bit of soy sauce and ketchup on the slices. Turn them over and add a bit more soy sauce and ketchup. Fry on a low heat while moving them and turning them over. The marinade will start sticking to the meat.

The sticky pork belly slices are done when they’ve turned a nicely brown color and most of the marinade sticks to the meat and not the pan.

You can serve them as is or cut them into pieces.

You can replace the ketchup with a bit of honey or add a bit of garlic (powder) or thin strips of ginger for extra flavor.

Ingredients for fried rice: Cold steamed rice 1 small bok choy Frozen peas 1 egg 2 green onions cut into rings Splash of soy sauce to taste Flavorless oil Optional: sesame oil

Wash and cut the bok choy into strips. Keep the white and green parts seperate. Pan fry the white parts in a wok in a bit of oil until slightly softened. Add the green parts and cook until wilted. Remove from the wok.

Pour in some more oil and fry the rice on a high heat. After a couple of minutes, add the raw egg and immediately stir fry this with the rice until cooked. Add the frozen peas, green onion, bok choy and soy sauce. Optionally add a few drops of sesame oil.

The options are endless. You could add a bit of red chili, garlic or other vegetables. Sometimes I make a very simple version with just some egg, green onion and soy sauce.

I add the sticky pork belly slices at the end or serve them on top of the fried rice.

How to Make Joong Zongzi Pork-Stuffed Glutinous Rice Bundles

A bundle of glutinous rice stuffed with savory delicacies that’s a staple treat of the Dragon Boat Festival.

joong the size of my dad’s hand.
My mom’s joong are hefty bundles filled with lightly salted glutinous rice, studded with split mung beans, and generously stuffed with delectable slabs of cured pork belly, juicy slices of salty-sweet lap cheong, golden, creamy orbs of salted duck egg yolks, pungent dried baby shrimp, and flavorful shredded dried scallop all snugly wrapped in aromatic bamboo leaves and tied with string. I anxiously watched her joong boil in a large pot of water on the stove, waiting for the time to pass when each ingredient melded together to create a delicious package.
The insides of a joong.
She only made joong during the
Double Fifth Festival
, also known as the Dragon Boat Festival, which falls on the fifth day of the fifth lunar month in the Chinese lunar calendar. The fact that she prepared joong only once a year made them even more special. My mom always made enough joong to feed an army, but unfortunately half were earmarked for the annual exchange between our relatives and friends.
Cutting the salted duck egg yolks in half.
I didn’t like it when someone else’s joong came into our house. Not that I was a picky eater, but her friends’ joong (and some of our relatives’) just didn’t cut the mustard. Some made their joong with just plain, unseasoned pork, or—even worse—only lean pork, and some joong were just wee, palm-sized bundles, too small to be a meal by themselves. The greatest tragedy of all: the joong with
no salted duck egg yolk.
A salted duck egg yolk is a happy, tasty, gloriously rich ball of sunshine, and the disappointment of eating a joong and not finding a salted duck egg yolk is like going to bed expecting no school from a forecasted blizzard then waking up to just rain. My mom’s joong never disappointed me.
Variations of Joong
Taiwanese-style joong.
As I got older, I learned there are many regional variations and different family recipes for joong (Cantonese joong Mandarin: zongzi Taiwanese: bah-tzang Toisanese: doong).

Sticky Chinese Pork Belly PLUS VIDEO!

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 sticky/sweet/spicy coating.

I wonder how many recipes I've published with sticky in the title.

Sticky chicken stir fry, Gingerbread cake with Stick Whisky glaze, sticky Asian sea bass this sticky pork belly and AT LEAST nine others (just did a quick count). I'm all about the sticky. Just call me sticky Nicky.

Actually don't. That sounds weird.

I sometimes like to kid myself and call it caramelized - like this 'caramelized beef brisket'. But at the end of the day, I just mean coated in some kind of sugar and then cooked until you reach the dark brown, shiny stage, creating an intense flavour that takes whatever you’ve just made to a whole new level. How could anything finished in that way not taste amazing?

Let's pick a few random foods and see.

  • Kale (love my kale): Yes that'd work
  • Toast: Oh my god yes. That may even be better than French toast! Brown sugar caramelized toast with raspberries? Ok, I just sorted tomorrow's breakfast.
  • Chickpeas: Yeah, that could work as a beer snack
  • Eggs: ok, you got me. That's probably going to taste disgusting (unless we're talking Cadbury crème egg that is)

For this recipe, the sticky layer is added right at the end. Don't be fooled though. Just because the pork hasn't been marinating for hours, doesn't mean it's not going to taste amazing (I confused myself with double negatives there, but I'm basically saying it tastes amazing even though we're only glazing at the end).

This pork actually has three layers of flavour. The first coming from being slow-cooked in a pan (I use one similar to this one <--affiliate link) for 2 hours with stock, garlic, ginger, rice wine and a little sugar:

The second layer comes from being crisped in a pan with a little vegetable oil and seasoning (it's actually hard not to just stop right here and eat it from the pan like this):

The final layer coming from the soy/chilli/sugar/lemongrass and a couple of other ingredients that are stirred together:

and then poured over the fried pork:

Before bubbling away until thick and glossy:

That's it. Three layers of flavour in a simple recipe that really does take minimal effort.

I'm going back to that sticky toast and raspberry daydream now.

Can I make it ahead?

Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.

You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.

Can I make it Gluten free?

Yes! Replace the soy sauce with tamari. I've done this several times and it works great.

Replace the rice wine with sherry (usually gluten free, but best to check).
Also make sure you use gluten free stock, like my homemade chicken stock.

Vegetarian Option?

I haven't tried this with a meat-like alternative, but my Asian-style cauliflower wings make a great alternative.

Can I use my slow cooker?

Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.

Easy Chinese-Style Braised Pork Belly

This Chinese braised pork belly is the definition of comfort homecooked meal! Whenever we’re craving some simple yet tasty homecooked meal, this pork belly is easily our go-to recipe. Succulent, tender pieces of pork belly with rich, flavourful, slightly sweet sauce poured over steamed white rice? Yes please! And bonus: it is one of the easiest recipes to make, which makes it even better!

Pork belly is a very popular ingredient in Chinese cuisine, and a very popular ingredient in our household. And this braised pork belly especially is one our favorite dishes to eat. It’s so easy to make, does not take too much time, and it’s such a good hearty, flavourful dish to eat with white rice.

This braised pork belly recipe is our own version of hong Shao rou, a famous Shanghainese dish. While the traditional hong shao rou features a thicker, more caramelized sauce and longer braising time, our version has more of a concentrated, flavourful liquid texture sauce that can be easily poured over rice.

We also used sesame oil and kecap manis (Indonesian sweet dark soy sauce), which are not traditionally used ingredients in hong shao rou. But they do add a lot of flavours and give this dish an extra oomph!

They don’t really serve this dish in most Chinese restaurants where we live, so it kinda really is a meal that you usually have at home. It is so simple, so delicious, and so comforting, we really hope you guys will try it! Happy eating!

Pork Asado Chinese-Style

This version of pork Asado is one of the many that we learned from the Chinese. It is a sweet and savory dish close to Char Siu in flavor. What characterizes this dish though is the use of five-spice powder. It is mostly made from star anise, cloves, cinnamon, Sichuan pepper, and fennel seed. This spice is what gives the dish its distinct oriental flavor.

It is very different from Kapampangan Pork Asado, which is a savory dish cooked in a rich tomato sauce base with potatoes and spices.

Tender Braised Pork Belly

A couple of days ago, we talked about making my mother&rsquos braised pork belly in soy sauce, or tau yew bak(in Hokkien)&mdashone of the many family recipes that my mother excelled in.

Her tau yew bak was legendary the pork belly was always tender, juicy, and they are steeped in an intensely flavorful soy sauce. The taste was complex, sophisticated, addictive, and utterly delectable. There were always extras such as hard-boiled eggs, tofu, and sometimes, potatoes and mushrooms.

When my parents came to visit us in San Francisco 10 years ago in 2000, I managed to learn my mother&rsquos tau yew bak recipe. I volunteered to make the dish, following the instructions that she had briefed me during her stay.

I added some cracked whole white peppercorn (her secret ingredient!) and slowly braised the pork belly over low heat. The result was rather satisfactory and adequate, in fact, it was delicious but it is never going to be as good as my mother&rsquos version. My sister said that it lacked the taste of &ldquomother,&rdquo which, unfortunately, something I could never ever recreate.

Here is my family recipe of braised pork belly in soy sauce or tau yew bak. It&rsquos a savory dish that goes extremely well with steamed white rice, esspecially with a side of sambal belacan. I hope you like the recipe and get to try out one of the many great tastes of my childhood.

Hong Shao Rou Recipe—(Red Braised Pork Belly)

Sushi style Hong shao Rou—Su style red braised pork belly. Hong shao or red-braising or red-cooking, is methods of cooking meats or vegetables with soy sauce, sugar and sometimes other spices. I have introduced Maoshi red braised pork belly previously and this style is mild Sushi without chili and spices.

There are many varieties of Hongshao Rou. Every house cook might have her own recipe. This is a clay pot recipe I made most of times with 100% successful rate. Just remove from the stove.

One of the skillful steps is to stir fry the brown sugar. We call this as sugar color sauce, which can help to provide a slightly caramel flavor and deep caramelized color. The simplified version is to use dark soy sauce to add the color and add the brown sugar directly into your wok. But the simplified version will lose the caramel flavor.

Firstly cut the pork belly into cubes, rinse in boiling water for 1 minute. Then sauté until both sides becomes slightly brown. Transfer out (to a clay pot or a plate).

And here we begin to stir fry the sugar caramelized color. Put the brown sugar in wok to stir fry until all the sugar melts and you can see large bubbles. Keep stirring in the process. Turn off the fire and add warm water to make the sauce. Be careful when pouring the water in. Pour the caramelized sugar sauce into the pot.

Then you can choose to simmer the pork cubes in clay pot or just in the wok. Simmer for around 45 minutes and turn up the fire for thickening the sauce. After around 1 hour, here we are. Garnish some chopped green onion and sever hot!

Watch the video: Thai Food - CRISPY PORK BELLY Rainbow Fried Rice Aoywaan Bangkok Thailand (May 2022).