Asian pork belly recipes
MountainMonster
Posts: 7,423
Comments
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Just reading the title of this makes my mouth water....."If you always do what you've always done, you'll always get what you've always got."
PX Kaffenback 2 = Work Horse
B-Twin Alur 700 = Sundays and Hills0 -
I've got a great recipe called red simmered pork which is amazing, but it takes HOURS to prepare so I don't want to cook that this weekend.
I've found some nice soy based recipes, but want something that only cooks for 1-1.5 hours!0 -
What about some wagamama Teryaki (sic) sauce?
Marinade, bung in oven, cook, slice and pan fry,
serve with noodles."If you always do what you've always done, you'll always get what you've always got."
PX Kaffenback 2 = Work Horse
B-Twin Alur 700 = Sundays and Hills0 -
It's not Asian, and the bloke comes across like a right pecker, but try this, dead easy and so much better than it sounds inc the onions http://www.youtube.com/watch?v=tacB7jG4zJk&t=19m12s ...takes no time but the waiting.0
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mfin wrote:It's not Asian, and the bloke comes across like a right pecker, but try this, dead easy and so much better than it sounds inc the onions http://www.youtube.com/watch?v=tacB7jG4zJk&t=19m12s ...takes no time but the waiting.
Wow that looks amazing! I may give that one a try.
The Wagamama recipe sounds very good, I would if some five spice would be good to add to that?0 -
Slop about 2 glasses of sherry into a suitably sized dish.
Add about 1/3 small bottle of good soy sauce.
Finely chop and add one medium sized red chilli, leaving about half of the seeds in.
Thinly slice 4-5 spring onions and add.
Grate about 1" of fresh ginger and add.
Crush about 4 cloves of garlic and add.
Add a couple of tbsp honey.
Add about 1 tbsp sesame oil.
(Quantities are approximate, as I just guess, so adjust to taste)
Mix well (I crush the onion and chilli a bit with the back of a spoon), lightly score the pork belly and marinade for a couple of hours, turning and spooning the mix over it every now and again.
When ready, remove and scrape all of the marinade off the pork belly, make sure that you dry the skin side if you want good crackling.
Add a bit of 5 spice to the meat side. Put a little bit of water in the bottom of a roasting tin put the pork onto the trivet and cover with foil. Slow roast at about 160c (fan oven) for a few hours, dependant on size. Remove the foil for the last hourly cooking to get good crackling.
Save the marinade and blitz it with a hand blender, then reduce it to a thick, dark brown sauce.
Serve with noodles and oriental leaves.
Om nom nom !
Science adjusts it’s beliefs based on what’s observed.
Faith is the denial of observation so that Belief can be preserved0 -
MattC59 wrote:Slop about 2 glasses of sherry into a suitably sized dish.
Add about 1/3 small bottle of good soy sauce.
Finely chop and add one medium sized red chilli, leaving about half of the seeds in.
Thinly slice 4-5 spring onions and add.
Grate about 1" of fresh ginger and add.
Crush about 4 cloves of garlic and add.
Add a couple of tbsp honey.
Add about 1 tbsp sesame oil.
(Quantities are approximate, as I just guess, so adjust to taste)
Mix well (I crush the onion and chilli a bit with the back of a spoon), lightly score the pork belly and marinade for a couple of hours, turning and spooning the mix over it every now and again.
When ready, remove and scrape all of the marinade off the pork belly, make sure that you dry the skin side if you want good crackling.
Add a bit of 5 spice to the meat side. Put a little bit of water in the bottom of a roasting tin put the pork onto the trivet and cover with foil. Slow roast at about 160c (fan oven) for a few hours, dependant on size. Remove the foil for the last hourly cooking to get good crackling.
Save the marinade and blitz it with a hand blender, then reduce it to a thick, dark brown sauce.
Serve with noodles and oriental leaves.
Om nom nom !
That sounds amazing! Thanks!0
