Asian Pork Belly
Asian Pork Belly

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, asian pork belly. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

The best crackling in the world with juicy seasoned flesh, no one does crispy pork belly like the Chinese. And this is how they make it. (It's easy!)Chinese Crispy Pork Belly recipe. In my humble opinion, the Chinese are the undisputed king of two things: crispy duck and crispy pork belly.

Asian Pork Belly is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Asian Pork Belly is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have asian pork belly using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Asian Pork Belly:
  1. Prepare Marinade
  2. Make ready 3 tbsp hoisin sauce
  3. Make ready 3 tbsp soy sauce
  4. Take 2 tbsp Chinese cooking wine (or dry sherry)
  5. Get 2 tbsp honey
  6. Make ready 2 tbsp brown sugar
  7. Take 1 tbsp minced garlic
  8. Get 1/2 tsp Chinese five spice

Named after an ancient Chinese statesman, poet and gourmand of the Song Dynasty, the pork belly is cooked three different ways, rendering the meat succulent, tender and very flavorful. The Sticky Chinese Pork Belly Recipe: Sticky Chinese Pork Belly. Rate this Recipe Print Recipe Pin Recipe. Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period.

Instructions to make Asian Pork Belly:
  1. Remove pork belly from packaging and poke holes in the fatty side with a fork or knife.
  2. Mix 3/4 of the marinade into a plastic ziplock bag and put the pork in. Make sure pork is well coated in marinade. Reserve the rest of the marinade for basting later on. Leave for at least 2 hours.
  3. Broil/grill fat side down at 180C for 30 minutes. Then flip and baste with reserve marinade and cook for another 30 minutes.
  4. After cooking, let rest for 5 minutes before cutting and serving on rice.

The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture. Braised pork belly or Dong Po Rou (东坡肉) is an iconic traditional Chinese braised pork belly recipe of Hangzhou (杭州), created by Su Dong Po, a famous scholar, writer, poet, calligrapher, gastronome, and court official of the Song dynasty. Over the centuries, this dish has become very popular, and once you taste it, you'll know why! Sticky Chinese Barbecue Pork Belly (Char Siu), is one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants. My addiction to this Sticky Chinese Barbecue Pork Belly is my husbands fault.

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