Chinese pork belly rice
Chinese pork belly rice

Hi everyone, Welcome to my recipe page. Today, I will show you a way to make a special dish, chinese pork belly rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chinese pork belly rice is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Chinese pork belly rice is something that I’ve loved my entire life.

This Chinese Pork Belly with Taro is a traditional Hakka dish. For some of your benefit, Hakka is a Chinese dialect group. As far as I know, Hakka dishes.

To get started with this recipe, we have to prepare a few components. You can have chinese pork belly rice using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chinese pork belly rice:
  1. to taste Pork belly
  2. 3 tablespoon soy sauce
  3. 3 tablespoon kecap manis
  4. 1 tablespoon shaoxing wine
  5. 1 tablespoon sesame oil
  6. to taste hardboiled eggs

Bring a large pot of water to a boil, and stir in the pork Used Muscato in place of Chinese rice wine. And added a few teaspoons of oyster sauce. Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients. You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait.

Steps to make Chinese pork belly rice:
  1. Marinate pork in soy sauce for 5 min
  2. Heat up oil and cook the marinated pork until meat is no longer pink
  3. Mix soy sauce, kecap manis, sesame oil and shaoxing wine together. Add into the pan.
  4. Add hardboiled egg and slow cook with pan cover for 45min for meat to soften. Turn eggs to ensure eggs are properly braised. Add water if necessary.

This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. Braised pork rice is a gaifan dish found in Fujianese cuisine and Taiwanese cuisine. Although subject to regional variations, dishes are typically made of pork belly cooked in a process known as lu (boiled and marinated in soy sauce and sugar) and served on top of rice. 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.

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