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    Sticky Chinese Pork Belly

    Pork
    ​

    6 servings

    porties

    10 minutes

    actieve tijd

    2 hours 25 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    1 kg (2.2 lbs) rindless pork belly slices (chopped in half, each piece being approx. the length of your index finger)

    1 litre (4 1/4 cups) hot chicken stock

    1 thumb sized piece of ginger (peeled and minced, or 1 tbsp of ginger puree)

    3 cloves garlic (peeled and roughly chopped)

    1 tbsp rice wine

    1 tbsp caster sugar

    2 tbsp vegetable oil

    pinch salt and pepper

    1 thumb-sized piece of ginger (peeled and minced)

    1 red chilli (finely chopped)

    2 tbsp honey

    2 tbsp brown sugar

    3 tbsp dark soy sauce

    1 tsp lemon grass paste

    chopped spring onions

    chopped red chillies

    Instructies

    Add pork belly slices, stock, ginger, garlic, rice wine, and sugar to a heavy-based pan. I use a cast iron casserole pan.

    Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

    Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

    Chop the pork into bite sized chunks.

    In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, ginger, chilli, honey, brown sugar, soy sauce, and lemongrass paste.

    Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.

    Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend a splatter guard).

    Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.

    Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.

    Voedingswaarde

    Portiegrootte

    -

    Calorieën

    531 kcal

    Totale vet

    38 g

    Verzadigd vet

    15 g

    Onverzadigd vet

    -

    Transvet

    -

    Cholesterol

    -

    Natrium

    654 mg

    Totale koolhydraten

    14 g

    Voedingsvezels

    -

    Totale suikers

    12 g

    Eiwit

    33 g

    6 servings

    porties

    10 minutes

    actieve tijd

    2 hours 25 minutes

    totale tijd
    Begin met koken

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    Ingrediënten

    1 kg (2.2 lbs) rindless pork belly slices (chopped in half, each piece being approx. the length of your index finger)

    1 litre (4 1/4 cups) hot chicken stock

    1 thumb sized piece of ginger (peeled and minced, or 1 tbsp of ginger puree)

    3 cloves garlic (peeled and roughly chopped)

    1 tbsp rice wine

    1 tbsp caster sugar

    2 tbsp vegetable oil

    pinch salt and pepper

    1 thumb-sized piece of ginger (peeled and minced)

    1 red chilli (finely chopped)

    2 tbsp honey

    2 tbsp brown sugar

    3 tbsp dark soy sauce

    1 tsp lemon grass paste

    chopped spring onions

    chopped red chillies

    Instructies

    1

    Add pork belly slices, stock, ginger, garlic, rice wine, and sugar to a heavy-based pan. I use a cast iron casserole pan.

    2

    Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

    3

    Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

    4

    Chop the pork into bite sized chunks.

    5

    In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, ginger, chilli, honey, brown sugar, soy sauce, and lemongrass paste.

    6

    Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.

    7

    Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend a splatter guard).

    8

    Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.

    9

    Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.