: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
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 a piece 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
- 1 a piece thumb-sized of ginger peeled and minced
- 1 red chilli finely chopped
- 2 tablespoon With
- 2 tablespoon brown sugar
- 3 tablespoon dark soy sauce
- 1 teaspoon lemon grass paste
Latest flyers
Nutritional values and price
Directions
Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients). A cast iron casserole pan is preffered.
Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
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.
Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
TASTElistPork belly
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.
Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients). A cast iron casserole pan is preffered.
Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
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.
Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
How did you make this recipe?