A delicious and satisfying Pork Belly dish, very tender with a sticky, spicy and sweet coating. Excellent Addition to your dinner table.
INGREDIENTS:
500g – 1 kilo Pork Belly cut in half length ways & ensure fat on one side of each
1 litre chicken stock or click here for recipe for home made stock ….
1 Teasp. powdered ginger
1 -2 garlic cloves ( finely chopped / grated fresh)
Pinch of salt & black pepper
1 Tblsp. Sweet soya sauce (Kecap Manis)
1 Tblsp. Chinese cooking wine (Shaoxing is preferable)
1 Tblsp. brown sugar
FOR THE GLAZE:
2 Tblsp. Veg. Oil (for frying)
Pinch of salt & black pepper
1 -2 garlic cloves ( finely chopped / grated fresh)
1 Thumb of fresh ginger (finely chopped)
2 Teasp. Sambal Oelek (or spicy Chilli paste)
1 – 2 fresh Chillies (Chopped finely – Optional)
2 – 3 Tblsp. Runny Honey
3 Tblsp. Sweet soya sauce (Kecap Manis)
2 Tblsp. brown sugar
2 Lemon grass stalks ( finely chopped)
TO SERVE:
Bok Choy or mixed fried vegetables
White rice
Your “Starter Chopping Board”
Create your stock base for braising pork belly by putting chicken stock. powdered ginger, garlic, cooking wine, sweet soy sauce and brown sugar in a pot and bring to the boil.
While your stock mix is starting to boil – take your Pork Belly and cut in half length ways.
Add your Pork Belly pieces to the pot with stock and boil for around 1 hour or so.
While the pork Belly is boiling – place the chopped garlic, lemongrass and chopped fresh ginger into a blender.
Blend the contents well – don’t worry about the Lemon Stalks because they are fine enough and will practically disappear while cooking, but will add to the taste of the glaze.
Prepare your Glaze in a bowl with tblsp veg. oil, sambal Oelek (chopped fresh chilli – an optional extra, depending on your heat tolerance), your blended lemon grass mix, runny honey, brown sugar, soy sauce (kecap manis) and spoon together the mixture.
Stir well and leave aside, ready for cooking later.
After your pork belly has braised for a good hour or so, place the meat on a plate and leave to cool. Once cooled, start to cut into bite sized pieces and leave aside, ready to fry.
Pour your vegetable oil in a deep frying pan / wok – when oil is nice and hot, add the pork belly pieces – you should hear the meat start to sizzle. Take great care while frying because the fat of the meat makes the oil spit back at you – I know, because I have the scars to prove it!
Add a pinch of salt and black pepper and keep turning the meat over for an even cook.
Fry for a minute or two more, while constantly turning meat over until fat is well crispy.
Lower the heat and add your marinade to the pan – mix thoroughly and simmer for around 8 – 10 minutes more – keep stirring from time to time to prevent sticking to your pan..
Your marinade / pork mix should get thicker and more sticky in consistency and will be ready for serving.
Serve with white rice, Bok Choy or mixed fried vegetables- then garnish with chopped spring onions on top. This dish is really tasty – my Husband loved it! I hope you will like too …..
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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