Soy Braised Pork Belly Recipes

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SLOW-COOKED RED BRAISED PORK BELLY



Slow-Cooked Red Braised Pork Belly image

This is one of the most common Chinese household dishes. You almost never find this dish in restaurants because it takes a long time to cook and because it is gloriously fatty. Serve with steamed rice and your choice of vegetable.

Provided by Ray Sheen

Categories     World Cuisine Recipes     Asian     Chinese

Time 7h37m

Yield 4

Number Of Ingredients 12

1 ½ pounds pork belly, cut into bite-size pieces
¼ cup vegetable oil
3 tablespoons brown sugar
¼ cup dark soy sauce
¼ cup Shaoxing rice wine
¼ cup light soy sauce
4 scallions, halved
4 slices fresh ginger
4 star anise pods
water to cover
½ (8 ounce) package vegetarian chicken substitute, diced
6 hard-boiled eggs, peeled

Steps:

  • Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
  • Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
  • Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
  • Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
  • Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 16.2 g, Cholesterol 379.6 mg, Fat 48.8 g, Fiber 1.6 g, Protein 38.3 g, SaturatedFat 12.8 g, Sodium 3036 mg, Sugar 11.1 g

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY



Chinese-style Glazed Pork Belly Recipe by Tasty image

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

20 oz pork belly, lean
4 cups water, plus 250 milliliters, divided
4 slices of fresh ginger
1 spring onion, cut into 2-inch (5 cm) pieces
2 cloves garlic, crushed
2 tablespoons oil
2 tablespoons brown sugar
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
3 tablespoons shaoxing rice wine
cooked rice, for serving
sliced green onion, for serving

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!

SOY-BRAISED PORK BELLY



Soy-Braised Pork Belly image

Make and share this Soy-Braised Pork Belly recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
2 tablespoons sugar
1 lb boneless pork belly, cut in three equal-sized pieces
2 tablespoons soy sauce
1 tablespoon five-spice powder
3 slices peeled fresh ginger, each 1/3-inch thick
3 garlic cloves, peeled
1 1/2 teaspoons salt
water

Steps:

  • In a large Dutch oven or wok, heat oil and sugar over medium-high heat, swirling pot until sugar melts and turns a caramel-amber color.
  • Place pork belly slices in pot and sear on all sides, about 1 minute per side, using tongs to turn.
  • Pour enough cold water into vessel to cover the pork. Add soy sauce, five spice powder, ginger, garlic, and salt. Bring to a boil and skim any scum that rises to the surface. Reduce heat to low and simmer, uncovered, for 3-4 hours, until pork is very tender and fat is easily penetrated with a spoon. Add water as necessary to keep pork fully submerged.
  • Remove pork belly and set aside. Strain solids from braising liquid and return liquid to pan. Over high heat, reduce until lightly thickened and glossy. Adjust seasoning if necessary.
  • Slice pork into 1/3-inch thick slices. Lightly coat in reduced braising sauce.

BRAISED PORK BELLY IN PRESERVED SOYA BEANS



Braised Pork Belly in Preserved Soya Beans image

Provided by Food Network

Time 2h7m

Yield 4 servings

Number Of Ingredients 11

15 shallots
4 garlic cloves
1 tablespoon "tau cheo" (yellow bean paste, which can be found at Asian specialty or Asian grocery stores)
1 teaspoon coriander powder
2.2 pounds, cut into 4 to 5 cm cube-sized portions
1 teaspoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon salt
2 to 3 sliced French loaves baguette
3 red chiles
3 green chiles

Steps:

  • Blend the shallots and garlic with water to help blend smoothly. Fry over medium heat till fragrant in oil.
  • Add in the tau cheo and the coriander powder and stir fry for 1 min, then add in the pork and stir fry for another 1 minute. Add 1/2 cup water, the sugar, salt and dark soy sauce and simmer over low heat until the pork is tender, 1 1/2 to 2 hours. Serve with the French loaves, red and green bird's eye chiles as garnish.
  • Tips: If bird's eye chiles are not available or it is too spicy for your taste, an alternative is to use jalapeno sliced thinly and garnish over the dish. 1 jalapeno should be enough for 3 to 4 persons.

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