Sweet Soy Ginger Glazed Pork Belly With Bamboo Rice And Cucumber Kimchi Recipes

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

Ingredients

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!

OI SOBAGI

Oi Sobagi image

This spicy cucumber kimchi is a perfect summer side dish. (Oi means cucumber and sobagi indicates it's been cut in a cross shape and stuffed with a seasoned mixture.) It is often made with Korean cucumbers, which have very thin skins and few seeds, but this recipe uses Kirby cucumbers. They are more accessible in the U.S. and hold up just as well during the fermentation process, staying firm and crisp. Unlike traditional kimchi made with cabage, cucumber kimchi shouldn't be kept more than 7 days at most, and it is best eaten within 2 to 3 days.

Provided by Food Network Kitchen

Categories side-dish

Time 5h35m

Yield about 6 to 7 cups

Number Of Ingredients 12

Ingredients

4 tablespoons Korean coarse sea salt (see Cook's Note)
2 pounds Kirby cucumbers (about 6 to 8)
1 tablespoon glutinous rice flour
1 1/4 teaspoons sugar
1 ounce carrot (about a 1-inch piece), julienned
1 ounce Chinese chives, chopped
1/4 small onion, thinly sliced
1/4 cup plus 2 tablespoons coarse gochugaru
2 tablespoons fish sauce
2 tablespoons minced garlic
1 tablespoon crushed red pepper flakes
1 tablespoon fermented salted shrimp

Steps:

Whisk together the sea salt and 5 cups lukewarm water in a large bowl until most of the salt is dissolved, then set the brine aside.
Cut off a small piece from both ends of the cucumbers, then halve each cucumber crosswise. Cut each half lengthwise from the wider end until you reach 1/2 inch from the thinner end. (Do not cut all the way through the cucumber.) Turn the cucumber 90 degrees and repeat the process. What you have now is 4 equal "spears" of the cucumber held together at the thinner end.
Add the cucumbers to the brine and let soak until the spears can bend slightly without breaking, 3 to 4 hours. Drain the cucumbers cut-side down in a colander for 1 hour.
Meanwhile, whisk together rice flour, 1/4 teaspoon of the sugar and 1/2 cup water in a small pot. Heat over medium-high heat and whisk constantly until thickened, 4 to 5 minutes. (The mixture will start bubbling at about 2 minutes.) It is ready when you tilt the pot and streaks/lines in the mixture formed from the whisk on bottom of the pot don't fill in. Set the paste aside until ready to use.
Combine the carrots, chives, onions, gochugaru, fish sauce, garlic, chili flakes, salted shrimp, the remaining 1 teaspoon sugar and reserved paste in a medium bowl.
Working with one cucumber at a time, hold the spears open with one hand and use your other hand to stuff the vegetable mixture between the spears and slather it all over. (Distribute the mixture evenly among the cucumbers.) Serve immediately or transfer to an airtight container and let sit at room temperature for 4 to 6 hours so the flavors develop more. I think the kimchi tastes best cold, so also like to refrigerate it for at least an hour before serving. It will keep in the refrigerator for up to 1 week.

SOY GINGER GLAZE

Soy Ginger Glaze image

A cracking little glaze. DH likes it on dead things before cremating them I like to brush it on rice balls before I grill them Mmmm...

Provided by PinkCherryBlossom

Categories Japanese

Time 5m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 cup soy sauce
2 oranges, juice and zest of
3 tablespoons brown sugar
1 tablespoon minced gingerroot

Steps:

Mix all ingredients together
use to glaze desired food.

Nutrition Facts : Calories 534, Fat 1.3, SaturatedFat 0.2, Sodium 16111, Carbohydrate 106.7, Fiber 16.7, Sugar 44.8, Protein 34.5

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