:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/s_XKZZly1O3IpXF4saaZ/473c8edd836ee8ebac9ba8a539cbe7.jpeg "Pork belly")
PHOTO RECIPE Pork belly
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Learn how to cook pork belly with the best recipe at your palm. At the end, you'll enjoy a soft succulent fleshy infused with the flavor of lemon grass with amazing taste of chinese pork belly.
Ingredients
Ingredients
- 2.2 lb rindless pork belly slices chopped in half (each piece being approx. the length of your index finger) (Kg)
- 4 cups hot chicken/veg stock ( Litre)
- 1 pc thumb sized of ginger peeled and finely chopped
- 3 cloves garlic peeled and chopped in half
- 1 tbsp. rice wine
- 1 tbsp. caster sugar
Glaze
- 2 tablespoon vegetable oil
- pinch of salt and pepper
- 1 pc thumb-sized of ginger peeled and minced
- 1 red chilli finely chopped
- 2 tablespoon honey
- 2 tablespoon brown sugar
- 3 tablespoon dark soy sauce
- 1 tsp lemon grass paste
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Directions
Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients). A cast iron casserole pan is preffered.
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Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
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Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/s_XKZZly1O3IpXF4saaZ/8a545f708105dc4f7d05758fc23e00.png "Pork belly - preparation step 3")
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.
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Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
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Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/s_XKZZly1O3IpXF4saaZ/10e9ad27b0d8e5cf395ec75340ce93.png "Pork belly - preparation step 6")
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