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Chinese-style Glazed Pork Belly
Try Making the King of China - Chinese Style Glazed Pork Belly

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Chinese-style Glazed Pork Belly

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Features:
  • Non Vegetarian
Cuisine:
  • Medium

Ingredients

Directions

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This Chinese-style pork belly is sweet, salty, and absolutely tender. Slowly preparation the pork in a very tasteful mixture of garlic, ginger, and sugar offers it that signature sticky-sweet glaze that pairs absolutely with salty soy. Serve it over rice for the ultimate dinner and forget you ever wished to order take-out

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Steps

1
Done

Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.

2
Done

Bring 1 litre of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.

3
Done

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.

4
Done

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 might pop and splatter, therefore take care.

5
Done

Add the sugar, and then reduce the warmth to low. Stir endlessly till the sugar has dissolved, caramelized, and coated the pork equally.

6
Done

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.

7
Done

Add the remaining 250 millilitres 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.

8
Done

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.

9
Done

Serve immediately over a bowl of rice and sprinkle with sliced green onions.

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