This Pork Belly Recipe is SOOO Addictive!
Check out my 3-step process for the best pork belly you've ever tasted. ????????
This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. It can easily be made gluten free too!
Free printable recipe:
Ingredients
Slow Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 ¼ cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of 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
To Serve:
Boiled rice
Green Vegetables
Instructions
1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) 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 and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve with some rice and green veg.
Notes
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.
#Recipe #CookingShow #ComfortFood
How To Make Spicy Chili Pork - Fast & Delicious Stir Fry!
This is one of the easiest and fastest ways to prepare a delicious stir fry spicy chili pork. This is a Chinese cuisine style recipe. If you don't like it spicy, feel free to use non-spicy chili.
Ingredients for 3:
200g pork belly
130g chili
1 green onion
1/2 teaspoon salt
2 cloves of garlic
6g ginger
35g vegetable oil
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
EASY & QUICK Pork Belly Noodle Stir Fry In Sauce ???? | Pork Belly Chow Mein | Aunty Mary Cooks ????
Easy and quick pork belly noodle stir fry or chow mein Aunty Mary Cooks. Oil from the fried pork belly adds to the flavour and taste of the fried noodles, making it smooth and delicious.Aunty Mary shows how to cook this easy recipe of pork belly noodle stir fry (chow mein) at home.
Ingredients
600g fresh noodles
1/2 bulb garlic
250g vegetables (I used salad veggies)
300g pork belly (remove skin and slice quite thinly)
Marinade for pork
1 Tbsp Shaoxing wine
1 Tbsp soya sauce
Seasoning Sauce
1/2 Tbsp sugar
1/4 tsp salt
1/4 tsp pepper powder
3 Tbsp dark soya sauce
1 Tbsp soya sauce
1&1/2 Tbsp oyster sauce
3 Tbsp sweet chilly sauce
2 tsp corn starch
1 C water
Note :
1. The amount can serve 3-4 people.
2. Once the sauce boils, add the noodles. A quick mix through and dish so that the noodles are covered with sauce and has a wet look.
3. Dish up and serve immediately.
4. You can add more vegetables if you prefer.
#AuntyMaryCooks #PorkBellyChowMein #FriedNoodles #PorkBellyFriedNoodles #PorkBelly #Noodles|Ramen|ChowMein #AuntyMaryCuisine #DeliciousFoodMadeEasy
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Spicy Pork & Vegetable Tofu - Food Wishes
Learn how to make Spicy Pork & Vegetable Tofu! This amazingly delicious dish is easy, beautiful, and delicious, which is why it’s one of my go-to recipes when I can’t decide what to eat. And no, this isn’t supposed to by mapo tofu. Sorry. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Spicy Pork & Vegetable Tofu recipe!
You can also find my content on Allrecipes:
Chinese-Style Glazed Pork Belly
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
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Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
INGREDIENTS:
To Marinade the Pork
223 grams (1/2 lb) of pork
1/4 tsp of salt
1/4 tsp of white pepper (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 egg white
1 tbsp of cornstarch (Amazon Link -
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link -
1 tsp of cornstarch (Amazon Link -
60g (1/4 cup) of water
Others:
2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce) (Amazon Link -
INSTRUCTIONS
Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
Add the tiam mian jiang (甜面酱) and mix well.
Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.