Best 4 Chinese Pork Belly Sandwiches Recipes
Chinese pork belly sandwiches are a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. With just a few simple ingredients, you can create a sandwich that is bursting with flavor. The key to a great Chinese pork belly sandwich is to use high-quality pork belly and to cook it slowly until it is tender and juicy. Once the pork belly is cooked, it is shredded and tossed in a savory sauce. The pork is then piled high on a soft bun and topped with your favorite toppings.
Here are our top 4 tried and tested recipes!
DONG PO (CHINESE PORK BELLY)
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. (If you can't find pork belly, ask the butcher; it is what bacon is before it is cured and sliced.)
Provided by Good EatNZ
Categories World Cuisine Recipes Asian Chinese
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in the pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water, and blot dry with paper towels.
- Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.
- While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce heat to a gentle simmer, and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.
Nutrition Facts : Calories 578.3 calories, Carbohydrate 25.8 g, Cholesterol 54.4 mg, Fat 46.9 g, Fiber 0.7 g, Protein 8.9 g, SaturatedFat 15.7 g, Sodium 1230.1 mg, Sugar 23.4 g
CHINESE PORK BELLY SANDWICHES
From a recipe by Michele Humes at Serious Eats. This recipe uses recipe #367037, recipe #367040 and recipe #367039. _Mantou_, or Chinese steamed buns, can be found in the freezer section of most Asian grocery stores. You can also add kimchi to the sandwich as an optional condiment (RZ doesn't recognize it as an ingredient).
Provided by DrGaellon
Categories Lunch/Snacks
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
- Spread each bun with aïoli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.
Nutrition Facts : Calories 529.7, Fat 42, SaturatedFat 15.1, Cholesterol 54.4, Sodium 243.8, Carbohydrate 25.5, Fiber 2.6, Sugar 5.4, Protein 12.2
PORK BELLY TEA SANDWICHES
These sandwiches are not dainty pinkie-in-the-air nibbles, but hefty pork belly tea sandwiches that cater to hearty appetites and cold beer. Zak Pelaccio, the chef and an owner of Fatty Crab, a Malaysian street food cafe on the edge of the meatpacking district, got the idea for them from the afternoon English tea services he enjoyed when he lived in Malaysia. With each bite the sandwiches offer richness, salt and spice, the components that make game day food so satisfying. Southeast Asian chili sauce, two kinds of soy sauce and streaky pork fat heighten the taste. And they are a cinch to make. Just marinate, braise then pile the meat onto big slices of dense supermarket white bread that have been slathered with spicy mayonnaise. They can be made in advance and wrapped and refrigerated for a couple of hours before serving.
Provided by Florence Fabricant
Categories dinner, lunch, sandwiches, main course
Time 4h
Yield 12 sandwiches, 36 pieces
Number Of Ingredients 14
Steps:
- In a bowl, combine kecap manis, black vinegar, soy sauce, fish sauce and lime juice. Place pork belly in a heavy 1-gallon freezer bag with zip closure. Pour soy sauce mixture in, close bag, place in another freezer bag to prevent leaking, and refrigerate at least 24 hours, turning from time to time.
- The next day, heat oven to 225 degrees. Place pork skin side up in a roasting pan with a close fit, pour in marinade, add about 1/3 cup water so liquid comes halfway up sides of pork. Cover with a sheet of parchment, then tightly cover with foil. Place in oven and roast about 3 hours, until a skewer inserted in pork meets little or no resistance. Allow to cool in pan about 30 minutes.
- While pork cooks, trim scallions, discarding all but about an inch of green, and slice very thin at an angle. Place in a bowl, toss with a little salt, and pour rice vinegar over. Cover and allow to marinate at least 2 hours. In a separate bowl mix mayonnaise with garlic and sambal oelek.
- When pork has cooled, remove skin. Cut pork in 4-inch-long chunks and cut each into very thin slices. You should be able to make at least 36 4-inch slices.
- Place bread on a work surface and spread each piece with mayonnaise mixture. Drain scallions and scatter them over half the bread slices. Top each of these with 3 slices pork lined side by side in a single layer. Place 2 cilantro sprigs on pork, then cover with remaining bread, mayonnaise side down. Trim crusts from each sandwich. Leave sandwiches whole or cut each into thirds, between the slices of pork, and serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 1041 milligrams, Sugar 2 grams, TransFat 0 grams
CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY
This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.
Provided by Alvin Zhou
Categories Dinner
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
- Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
- Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
- Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
- Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
- Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
- Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
- Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
- Serve immediately over a bowl of rice and sprinkle with sliced green onions.
- Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
- Enjoy!
Tips:
- To make sure the pork belly is crispy, make sure to score the skin before cooking. This will help the fat render and the skin crisp up.
- Cook the pork belly until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare, 155 degrees Fahrenheit (68 degrees Celsius) for medium, or 165 degrees Fahrenheit (74 degrees Celsius) for well-done.
- If you don't have a meat thermometer, you can check if the pork belly is cooked by inserting a toothpick or skewer into the thickest part of the meat. If the juices run clear, the pork belly is cooked.
- To make the hoisin sauce, simply combine all of the ingredients in a saucepan and bring to a simmer. Let the sauce simmer for 5 minutes, or until it has thickened.
- To assemble the sandwiches, simply place a piece of pork belly on a bun and top with hoisin sauce, cucumbers, cilantro, and scallions.
Conclusion:
Chinese pork belly sandwiches are a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. The pork belly is crispy and flavorful, and the hoisin sauce adds a sweet and savory flavor. The cucumbers, cilantro, and scallions add a refreshing crunch and flavor. These sandwiches are sure to be a hit with your family and friends.
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