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20160610_191001

Red Braised Pork Belly

I learnt this dish while working in Shanghai and ended up eating it almost everyday for weeks. I couldn’t get some of the ingredients here so I adapted it to suit the ingredients I could get. The flavour and colour are slightly different but not dramatically so. If you can get your hands on dark chinese vinegar then add 2 tbsp to the recipe when you add the rest of the wet ingredients only leave the balsamic vinegar out.

20160610_191001

Ingredients

Allergens : Contains Gluten
Pork Belly Slices - 450g
Red Green and Yellow Peppers - 1/2 each
Spring Onions - 4 sliced
Garlic Cloves - 4 Chopped
Ginger - 1 inch piece chopped
Chinese Rice Wine or sherry - 60ml
Dark Soy Sauce (essential) - 4 tbsp
Light Soy Sauce (essential) - 4 tbsp
Balsamic Vinegar or Dark Chinese Vinegar - 30ml
Sugar - 3 tbsp
Vegetable or Sunflower oil - 2 tbsp

Instructions

1
Getting ready... You will need - 1 sharp knife, 1 chopping board, 1 wok and 1 wooden spoon or similar.
2
Prepare all the ingredients before you start to cook
3
Cut the pork belly into cubes ensuring you leave the fat on.
4
Heat the oil in the wok till good and hot then add the ginger, garlic and spring onion and cook for 1 minute stirring all the time
5
Add the pork belly and cook for 2 minutes more then add all the sauces and sugar
6
Cover and cook on a medium heat for 30 to 40 minutes.
7
Remove the lid then give it a good stir and add the peppers, cook uncovered for 5 minutes more so the total cooking time is about 45 minutes.
8
Taste and serve with boiled rice if happy.
9
NOTE: if you like the peppers softer then add them for the last 5 minutes of cooking during step 5 then a further 5 minutes as per step 6.

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