Woks Of Life Pork Belly Recipes
THAI BASIL PORK BELLY
Thai basil pork belly is a simple, bang-for-your-buck restaurant quality meal, requiring just 10 ingredients and 15 minutes. Just serve with rice and a veg!
Provided by Sarah
Categories Pork
Time 15m
Number Of Ingredients 10
Steps:
- In a wok over medium heat, add the oil, garlic, and chilies. Cook for 1 minute. Crank up the heat to high, and add the pork belly. Stir-fry until caramelized and a little crisp, 2 minutes.
- Add the sugar, fish sauce, oyster sauce, and soy sauces. Stir-fry for 1 minute, and add the basil. Stir-fry until the basil is wilted. Serve immediately.
Nutrition Facts : Calories 563 kcal, Carbohydrate 6 g, Protein 13 g, Fat 64 g, SaturatedFat 23 g, Cholesterol 75 mg, Sodium 888 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)
Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite.
Provided by Judy
Categories Pork
Time 1h15m
Number Of Ingredients 7
Steps:
- Start by cutting your pork belly into 3/4-inch thick pieces.
- Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set aside.
- Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
- Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.
- NOTE: It's very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year!
- Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
- Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.
Nutrition Facts : Calories 443 kcal, Carbohydrate 4 g, Protein 9 g, Fat 52 g, SaturatedFat 17 g, Cholesterol 61 mg, Sodium 411 mg, Sugar 3 g, ServingSize 1 serving
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- Rinse the pork belly and pat dry. Place it skin-side down on a tray, and rub the Shaoxing wine into the meat (not the skin). Mix together the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it’s skin-side up.
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