On the other hand, the Shanghainese style of braised meat – sour, sweet and savoury all at once – isn’t at all familiar to my Teochew tastebuds, but sounds easy and impelling enough to give it a try at home
as the cold sweats coursed through my body and the taste of this glorious crispy porkbelly finally leaves my system I realised that I had just eaten the last of the porkbelly that my dear friend Zena delivered to me in December
This is the first of a two-part recipe and this particular batch of porkbelly will be made into steamed pork buns, which are pretty simple to make, freeze really well, and can be cooked from frozen
25lb pork tenderloin. 1-2 tsp of Chinese five spice. 1Mix together the sugar, black pepper, garlic and ginger and rub this all over the pork tenderloin. 1Place the pork tenderloin on top of the pepper and onion. 1When pork is cooked, remove from slow cooker, shred up pork and add back to the slow cooker and mix in all the sauce
But seeing how the star of the next recipe contest is pork (and organic at that. 700 g boneless slab of (organic) porkbelly. 1 tbsp Chinese five spice (or a blend of ground ginger, anise, fennel seeds, cinnamon bark and pepper). 700 g boneless slab of (organic) porkbelly. 1 tbsp Chinese five spice (or a blend of ground ginger, anise, fennel seeds, cinnamon bark and pepper)
Clean porkbelly and skin, pat dry with kitchen towel. I missed having chinese food so much, I called her up to teach me how to make this, just so I can make a big slab of it, feed myself for a week, and cook it in different ways after
Place the porkbelly into a stock pot. Remove the pork and place on a chopping board. The sauce was to die for it had all those conforting chinese flavours like ribs or a crispy duck
Freekeh Roasted Carrot Salad with DillIndian Garam MasalaMango Curry Chicken Salad WrapsRoasted Carrots with Lime and Toasted Cumin Coriander and FennelRajasthan Indian Dal Makhani – Creamy Restaurant StyleLamb Tagine with Dates, Apricots and Honey
butcherporkbellyseasonal. The truth is that to make the perfect belly you can’t follow a set recipe because every cut is unique and the time it takes to allow the skin to go perfectly crunchy and the meat to be succulent will depend on the thickness of the skin, the amount of fat and the consistency of both
I thought I’d do this super easy pork and broccoli stir fry as my nod to Chinese New Year. Anyways folks this pork and broccoli stir fry is indeed a nice healthy option as long as you don’t guzzle anything sweet afterwords
Print Indo-ChinesePorkBelly Bites Author. Porkbelly is so fatty but that’s what make it so good. I think this has to be one of my favourite pork recipes
Comments
Log in or Register to write a comment.