Recipe: Yummy Braised Chinese Pork Belly w Pak choi served with boiled rice

Braised Chinese Pork Belly w Pak choi served with boiled rice. Slice the pork belly finely with a sharp knife. Rub the five-spice and a pinch of salt all over the sliced pork Once cooked, remove from the heat and keep covered until serving. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy.

Photo "Taiwanese braised pork over rice" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients. You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait. You can cook Braised Chinese Pork Belly w Pak choi served with boiled rice using 9 ingredients and 5 steps. Here is how you cook it.

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

1. Prepare 1 kg of pork belly slices.
2. It's 1 pack of Pak choi.
3. Prepare 4 tbsp of soy sauce.
4. Prepare 60 ml of rice vinegar.
5. You need 2 tbsp of honey.
6. Prepare 2 tsp of Chinese five spices.
7. You need 100 ml of rice wine.
8. Prepare of sesame oil.
9. It's of boiled rice.

Chinese braised pork belly, also known as red-cooked pork, has a rich, mahogany color thanks It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the Skim fat and drain solids from cooking liquid. Cook the rice in salted, boiling water according to the directions on the packet. Red braised pork belly or Red-cooked pork belly (红烧肉)is one of the most famous Classic Chinese dishes.

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

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..

By mention it, what will you think about? In china, there are different variations of red braised pork belly. PORK BELLY SALAD Serve this slices of braised pork belly (or even pan fried then a bit) and Add water, aromatics, and seasonings. Bring to a boil and then lower the heat, cover the lid and let it Slice pork belly into serving pieces (large or bite-size is up to you). You can serve this with noodle.