Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, braised chinese pork belly w pak choi served with boiled rice. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Braised Chinese Pork Belly w Pak choi served with boiled rice is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Braised Chinese Pork Belly w Pak choi served with boiled rice is something that I’ve loved my entire life. They’re fine and they look wonderful.
We Guarantee You Will Receive The Highest Quality American Wagyu With Every Order. Great recipe for Braised Chinese Pork Belly w Pak choi served with boiled rice. I love pork belly when it's cooked the Chinese way , so i thought i look it up and change it to suit my taste.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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
- Make ready 1 pack Pak choi
- Make ready 4 tbsp soy sauce
- Take 60 ml rice vinegar
- Get 2 tbsp honey
- Get 2 tsp Chinese five spices
- Get 100 ml rice wine
- Get sesame oil
- Prepare boiled rice
Add the pork cubes and cook the pork until it's just about turning golden and its rendering its fat. The resulting pork should be sweet, salty and spiced and the sauce thick and sticky. I have reduced the amount of sugar to keep it healthier, but you can add more if you prefer a sweeter taste. It is best served simply with some steamed jasmine rice and stir-fried greens such as pak choi.
Instructions 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.
Remove the pan from the heat, then swirl in butter to taste. Serve with steamed or fried rice, garnished with sliced spring onions, with English mustard on the side. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Cut pork belly To begin making the Braised Pork Belly recipe, first we will begin with parboiling.
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