BRAISED PORK BELLY - DONG PO MEAT
Braised pork belly is also called Dong Po Rou, a famous recipes pass down the generations since the Song dynasty
Provided by KP Kwan
Categories Main
Time 3h20m
Number Of Ingredients 7
Steps:
- Cut the pork into 4cm squares. Heat up the wok, put the pork skin side down to dry fry the skin until it becomes slightly brown. Remove.
- Place the pork in a pot of hot water and blanch for three minutes. Remove.
- Lay the spring onions in a crosshatch pattern at the bottom of a medium sized clay pot to form a thick even layer. The spring onions should cover the entire bottom of the pot. Lay the ginger slices evenly over the spring onion.
- Tie the pork pieces with a kitchen string.
- Arrange the pork pieces skin down on top of the spring onions.
- Add the remaining ingredients in B into the clay pot.
- Bring it to a boil with the lid on. When the liquid in the pot starts to boil, reduce the heat and simmer for 90 minutes without stirring it.
- Turn the pork pieces skin-side up in the pot. Cover and simmer for another 90 minutes.
- Transfer the pork pieces to a plate. Remove the strings.
- Drizzle the sauce over the pork. Serve.
Nutrition Facts : Calories 697 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 49 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 3 servings, Sodium 2010 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
CHINESE BRAISED SPARE RIBS
For people who don't want tons of sugar in their rubs, it's a nice change to provide lighter ribs. When I don't have spare ribs, I have pork chops.
Provided by MLYIN
Categories World Cuisine Recipes Asian Chinese
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
- Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 3.5 g, Cholesterol 59.9 mg, Fat 18.5 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 536.4 mg, Sugar 1.6 g
SHANGHAI-STYLE BRAISED PORK
Share this pork dish with your friends for Chinese New Year
Provided by Ken Hom
Categories Dinner, Lunch, Main course, Supper
Time 4h
Number Of Ingredients 17
Steps:
- Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes. Drain thoroughly.
- Using a potato peeler, remove 8 strips of zest from the orange. Put the star anise, cinnamon sticks, cumin seeds, dried chillies and orange zest in a piece of muslin and tie together tightly.
- Make the braising liquid by combining all the ingredients in a very large pot and bringing the liquid to a simmer. Add the bag of spices and the blanched pork, and bring back to a simmer, partially covered, skimming all the while.
- Cover the pot tightly and continue to simmer gently for 3 hours, until the pork fat and rind are very soft and tender. You can do this up to a day ahead, let the pork cool in the liquid, chill overnight, then reheat gently in the liquid before serving.
- Cut the bok choi in halves or quarters depending on their size, or the Chinese leaves into 5cm/2in pieces. When the pork is done, remove it from the liquid. Remove the skin and cut the meat into small pieces. Add the bok choi to the pot and cook over high heat until it is very tender about 3 minutes. Remove the bok choi from the cooking liquid and place on a warm dish. Arrange the pork on top.
- Skim off all the fat from the braising liquid and boil it to reduce it by about half. Pour some over the meat to moisten it and serve the rest separately. (You will probably have a lot leftover.) Serve with rice.
Nutrition Facts : Calories 546 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Protein 48 grams protein, Sodium 14.4 milligram of sodium
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 BRAISED PORK
Make and share this Chinese Style Braised Pork recipe from Food.com.
Provided by dicentra
Categories Meat
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine garlic, ginger, peppercorns, mustard and sea salt. Rub all over meat. Cover and refrigerate overnight.
- When you are ready to cook, preheat broiler. Transfer pork to a rimmed baking sheet and broil 15 minutes.
- Transfer to slow cooker.
- In a bowl, combine soy sauce, sherry, coconut sugar, and star anise. Pour over pork.
- Cover and cook on low for 8 hours.
Nutrition Facts : Calories 569.2, Fat 41, SaturatedFat 14.2, Cholesterol 161, Sodium 1683.9, Carbohydrate 3.9, Fiber 0.6, Sugar 0.7, Protein 42
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