Braised Chinese Pork Belly w Pak choi served with boiled rice
Braised Chinese Pork Belly w Pak choi served with boiled rice

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, braised chinese pork belly w pak choi served with boiled rice. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

See great recipes for Braised Chinese Pork Belly w Pak choi served with boiled rice too! 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. See recipes for Slow cooked sticky gochujang pork belly too..

Braised Chinese Pork Belly w Pak choi served with boiled rice is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Braised Chinese Pork Belly w Pak choi served with boiled rice is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. 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:
  1. Take 1 kg pork belly slices
  2. Get 1 pack Pak choi
  3. Make ready 4 tbsp soy sauce
  4. Make ready 60 ml rice vinegar
  5. Get 2 tbsp honey
  6. Take 2 tsp Chinese five spices
  7. Get 100 ml rice wine
  8. Make ready sesame oil
  9. Make ready boiled rice

This dish is called red-cooked pork, or hong shao rou in Mandarin. It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Mix the soy, vinegar, honey, spices and rice wine and tip into a shallow baking dish that will hold the pork snugly.

Steps to make Braised Chinese Pork Belly w Pak choi served with boiled rice:
  1. Heat the oven to 160c/fan 140c/gas 3. Mix the soy, vinegar, honey, spices and rice wine
  2. 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
  3. 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
  4. Meanwhile steam the greens and drizzle with a little sesame oil. and also make the rice to how you want it
  5. 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.

Add the pork and cover the dish with foil. Towards the end of the cooking time, stir in the cornflour paste and turn up the heat to thicken the sauce a bit and season with the soy sauce. Serve with plain rice and steamed pak choi. This braised pork belly broth marries the mellow sweetness of Shaoxing wine with soy sauce, ginger and sumptuous, melt in the mouth pork to create the ultimate bowl of comfort food.. pak choi and shiitake mushrooms . Serve the broth, rice noodles, pork belly lardons and greens in a nice big bowl.

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