Best 2 Chinese Style Glazed Pork Belly Recipe By Tasty Recipes
Are you looking for a delectable dish that combines sweet and savory flavors with a tender and crispy texture? Look no further than this enticing Chinese-style glazed pork belly recipe. Originating from the culinary traditions of China, this dish showcases succulent pork belly coated in a luscious glaze that caramelizes to perfection. Get ready to embark on a culinary journey as we guide you through the steps of creating this mouthwatering masterpiece.
Here are our top 2 tried and tested recipes!
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!
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!
General tips:
- Choosing the right cut of meat is important. Look for a piece of belly that has a good layer of fat and meat. The fat will help to keep the meat moist and juicy as it cooks.
- Scoring the skin of the belly is also important. This will help the glaze to penetrate the meat and give it a nice crispy texture.
- The belly can be roasted in a variety of ways. It can be roasted in the comfort of your own kitchen on a lined foil sheet with parchment paper. It can also be roasted in a pan with a metal-slatted roasting pan and drip pan. Other roasting methods include roasting on a smoker, using a roaster, and roasting with a roasting bag.
- The belly should be roasted until the skin is crispy and the meat underneath just above medium-cooked, at an internal temperature of 145 degrees Fahrenheit.
- The belly can be glazed with a variety of ingredients. The recipe calls for a glaze made with hoisen, Chinese rice wine, sesame oil, ginger, and five-spice powder; however, you can get creative with your glaze using ingredients such as Shaoxing wine, brown sugar, rice vinegar, or dark-soy.
Conclusion:
- Chinese-style glazed belly is a delicious and flavorful dish that is perfect for any occasion. The combination of crispy skin, and moist and juicy meat is sure to please everyone at the table.
- The belly can be prepared ahead of time, making it a great option for a party or pot luck. Just cook it according to the recipe and then let it cool completely. When you're ready to serve, simply re-crisp the belly skin under a broiler.
- The belly can also be served with a variety of sauces. Some popular options include hoisen, plum, or dipping sauces.
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