Chinese Braised Pork Belly (Very Hands Off) Recipe by Kelly Meng
Red braised pork Red braised pork Red braised pork is a very common dish in China. Every region has their own flavor profile, and there is no definitive way of making this dish. The goal is to make the pork belly tender enough that you can cut it with chopsticks, and of course it needs to be red. This is the flavor I liked, and I use oyster sauce and fish sauce which is not traditionally in this dish. Brian Simmered Pork Belly - Surprisingly Easy Simmered Pork Belly - Surprisingly Easy One day my husband said, "I really feel like eating simmered pork belly..." I found out that, although it takes time, it's really not that hard. It's now a family favorite!! You can make a drop lid with aluminum foil. (A donut-shape with a hole in the middle works well.) If you start out with less sugar and soy sauce, you can check the seasoning and adjust it your taste while cooking. Recipe by Mikko*mikko cookpad.japan Simmered Pork Belly Simmered Pork Belly I wanted to have some delicious simmered pork belly, so I made this. If you stir fry the pork in plenty of oil, the fat will come off easier. I also have a blog post about this recipe (Japanese): For 5 servings. Recipe by Cooking S Papa cookpad.japan Chinese crispy pork belly Chinese crispy pork belly Best results when drying in fridge for 2 days before cooking. Perfectly cooked and juicy meat, but only the very thin top layer of skin was crispy, the rest was still gelatinous. Perhaps needs to be baked at higher temp without salt on top so that the skin crisps by the end of cooking. RiceCake Cantonese dry aged pork belly Cantonese dry aged pork belly This is once a year holiday tradition for most of wives in China in old days. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Once cured belly or ham is aged to perfect, they are rinsed and steamed. Great to eat on top of rice or sauté with literally everything. So eager to see when these babies are done curing. Eat Whole 2 Thrive Braised Pork Belly & Sausage Braised Pork Belly & Sausage I’ve been making a lot of slow cooked meals during this cold season. If you start this after lunch, you might be able to eat it by dinner time. There are a lot of variations on this dish but I used some things that I had on hand. Karl Red braised pork Red braised pork Red braised pork is a very common dish in China. Every region has their own flavor profile, and there is no definitive way of making this dish. The goal is to make the pork belly tender enough that you can cut it with chopsticks, and of course it needs to be red. This is the flavor I liked, and I use oyster sauce and fish sauce which is not traditionally in this dish. Brian Red braised pork Red braised pork Red braised pork is a very common dish in China. Every region has their own flavor profile, and there is no definitive way of making this dish. The goal is to make the pork belly tender enough that you can cut it with chopsticks, and of course it needs to be red. This is the flavor I liked, and I use oyster sauce and fish sauce which is not traditionally in this dish. Brian Simmered Pork Belly - Surprisingly Easy Simmered Pork Belly - Surprisingly Easy One day my husband said, "I really feel like eating simmered pork belly..." I found out that, although it takes time, it's really not that hard. It's now a family favorite!! You can make a drop lid with aluminum foil. (A donut-shape with a hole in the middle works well.) If you start out with less sugar and soy sauce, you can check the seasoning and adjust it your taste while cooking. Recipe by Mikko*mikko cookpad.japan Simmered Pork Belly - Surprisingly Easy Simmered Pork Belly - Surprisingly Easy One day my husband said, "I really feel like eating simmered pork belly..." I found out that, although it takes time, it's really not that hard. It's now a family favorite!! You can make a drop lid with aluminum foil. (A donut-shape with a hole in the middle works well.) If you start out with less sugar and soy sauce, you can check the seasoning and adjust it your taste while cooking. Recipe by Mikko*mikko cookpad.japan Simmered Pork Belly Simmered Pork Belly I wanted to have some delicious simmered pork belly, so I made this. If you stir fry the pork in plenty of oil, the fat will come off easier. I also have a blog post about this recipe (Japanese): For 5 servings. Recipe by Cooking S Papa cookpad.japan Simmered Pork Belly Simmered Pork Belly I wanted to have some delicious simmered pork belly, so I made this. If you stir fry the pork in plenty of oil, the fat will come off easier. I also have a blog post about this recipe (Japanese): For 5 servings. Recipe by Cooking S Papa cookpad.japan Chinese crispy pork belly Chinese crispy pork belly Best results when drying in fridge for 2 days before cooking. Perfectly cooked and juicy meat, but only the very thin top layer of skin was crispy, the rest was still gelatinous. Perhaps needs to be baked at higher temp without salt on top so that the skin crisps by the end of cooking. RiceCake Chinese crispy pork belly Chinese crispy pork belly Best results when drying in fridge for 2 days before cooking. Perfectly cooked and juicy meat, but only the very thin top layer of skin was crispy, the rest was still gelatinous. Perhaps needs to be baked at higher temp without salt on top so that the skin crisps by the end of cooking. RiceCake Cantonese dry aged pork belly Cantonese dry aged pork belly This is once a year holiday tradition for most of wives in China in old days. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Once cured belly or ham is aged to perfect, they are rinsed and steamed. Great to eat on top of rice or sauté with literally everything. So eager to see when these babies are done curing. Eat Whole 2 Thrive Cantonese dry aged pork belly Cantonese dry aged pork belly This is once a year holiday tradition for most of wives in China in old days. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Once cured belly or ham is aged to perfect, they are rinsed and steamed. Great to eat on top of rice or sauté with literally everything. So eager to see when these babies are done curing. Eat Whole 2 Thrive Braised Pork Belly & Sausage Braised Pork Belly & Sausage I’ve been making a lot of slow cooked meals during this cold season. If you start this after lunch, you might be able to eat it by dinner time. There are a lot of variations on this dish but I used some things that I had on hand. Karl Braised Pork Belly & Sausage Braised Pork Belly & Sausage I’ve been making a lot of slow cooked meals during this cold season. If you start this after lunch, you might be able to eat it by dinner time. There are a lot of variations on this dish but I used some things that I had on hand. Karl