04
May
Add capsicum and dried spicy tofu. Slice the cooling pork belly into 3mm thickness.
Our Chinese Crispy Pork Belly is a twice cooked method that delivers each and every time.
Chinese twice cooked pork belly recipe. Start this recipe 36 hours before you want to serve it. Combine all the ingredients in a pot except for the pork belly and bring to the boil. Place the pork belly skin side up in a baking.
Place the pork garlic ginger star anise spring onions rice wine or sherry and 3 tbsp soy sauce into a large pan cover with hot water and bring to the boil. Reduce heat and simmer gently for 1½ to 2 hours turning the pork once or twice to ensure even cooking. Once tender remove from the heat and discard everything except the pork.
Place the pork belly in a large pot with enough cold water. These give the white end of the spring onion Szechuan pepper and the rice wine and bring to a boil. The whole then simmer until the meat is cooked to 80.
Then remove the meat and leave to cool naturally. Twice-cooked pork is Szechuan style pork which requires cooking twice - first simmer in water followed by pan-frying and enrobed in a glossy thick gorgeous sauce made with a combination of chili bean paste and other unique Szechuan. While pork is boiling prepare vegetables.
Wash green onions and bell peppers. Chop in small pieces. Remove pork from heat when done and let cool.
When cooled cut pork into thin slices. In large skillet heat olive oil and cook vegetables until tender and firm. Slice the cooling pork belly into 3mm thickness.
Heat the pot pour some oil stir-fry ginger garlic and pork. After the fat oil comes out and the meat turns to light. Our Chinese Crispy Pork Belly is a twice cooked method that delivers each and every time.
Twice cooking produces a very tender and moist flesh packed with aromatic flavours. Two different stages of cooking. Cook in batches if your pan is not big enough Discard oil from pan retain about 1 to 2 tablespoons of oil just enough to stir fry.
Add sweet bean sauce and chilli bean sauce and saute until aromatic. Add capsicum and dried spicy tofu.