Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, braised chinese pork belly w pak choi served with boiled rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Braised Chinese Pork Belly w Pak choi served with boiled rice is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Braised Chinese Pork Belly w Pak choi served with boiled rice is something which I’ve loved my whole life. They’re nice and they look wonderful.
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. Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients.
To get started with this recipe, we must prepare a few components. You can have braised chinese pork belly w pak choi served with boiled rice using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Braised Chinese Pork Belly w Pak choi served with boiled rice:
- Prepare 1 kg pork belly slices
- Prepare 1 pack Pak choi
- Take 4 tbsp soy sauce
- Make ready 60 ml rice vinegar
- Get 2 tbsp honey
- Make ready 2 tsp Chinese five spices
- Make ready 100 ml rice wine
- Get sesame oil
- Take boiled rice
Photo "Taiwanese braised pork over rice" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. 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.
Steps to make Braised Chinese Pork Belly w Pak choi served with boiled rice:
- Heat the oven to 160c/fan 140c/gas 3. Mix the soy, vinegar, honey, spices and rice wine
- 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
- 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
- Meanwhile steam the greens and drizzle with a little sesame oil. and also make the rice to how you want it
- 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.
Mom's Chinese Braised Pork Belly ("hong shao rou"). Bring to a very gentle simmer (not a big boil, which can make the meat tough) and cover the lid for approximately an hour or more, stirring only. Bring a large pot of water to a boil. Add pork belly; reduce heat to simmer. Serve with steamed rice or congee.
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