Slice the pork belly finely with a sharp knife. Rub the five-spice and a pinch of salt all over the sliced pork Once cooked, remove from the heat and keep covered until serving. I LOVE pork belly and one of my favorite Chinese dishes is braised pork belly (红烧肉) This dish is fatty, savory, sweet and delicious!

Ask for this cut of pork from your. Then bring a pot of water to a boil. Photo "Taiwanese braised pork over rice" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, braised chinese pork belly w pak choi served with boiled rice. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Slice the pork belly finely with a sharp knife. Rub the five-spice and a pinch of salt all over the sliced pork Once cooked, remove from the heat and keep covered until serving. I LOVE pork belly and one of my favorite Chinese dishes is braised pork belly (红烧肉) This dish is fatty, savory, sweet and delicious!

Braised Chinese Pork Belly w Pak choi served with boiled rice is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It's easy, it is quick, it tastes delicious. Braised Chinese Pork Belly w Pak choi served with boiled rice is something that I've loved my entire life. They're nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have braised chinese pork belly w pak choi served with boiled rice using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Braised Chinese Pork Belly w Pak choi served with boiled rice:

1. {Get 1 kg of pork belly slices.
2. {Make ready 1 pack of Pak choi.
3. {Make ready 4 tbsp of soy sauce.
4. {Make ready 60 ml of rice vinegar.
5. {Make ready 2 tbsp of honey.
6. {Make ready 2 tsp of Chinese five spices.
7. {Make ready 100 ml of rice wine.
8. {Prepare of sesame oil.
9. {Get of boiled rice.

Bring a large pan of water to the boil, add the pork. Halve egg, then arrange pork, bok choy, and egg halves in serving bowls over a bed of rice. The pork belly is infused with the pickled mustard flavor combined with the aroma from the soy sauce, is a pork dish to die for! Well, as the name says, this dish originated from Zhejiang province, China, but I find it weird that this pork belly dish does not show up much on Google Search.

Steps to make Braised Chinese Pork Belly w Pak choi served with boiled rice:

1. Heat the oven to 160c/fan 140c/gas 3. Mix the soy, vinegar, honey, spices and rice wine.
2. Put foil into a baking dish, and the pork on top then tip sauce on the pork and wrap it up into a shallow baking dish and cover the top wid foil. Cook for 2½ hours, adding a splash of water if the sauce looks like it might evaporate.
3. Take the foil off and turn the oven up as hot as it will go to crisp the skin and reduce the sauce. I usually wait till it burns then it's crisp.
4. Meanwhile steam the greens and drizzle with a little sesame oil. and also make the rice to how you want it.
5. Once all done serve it all up on a plate, and use th remaining sauce from the baking tray and pour it over the pork on the plate Viola..

Mom's Chinese Braised Pork Belly ("hong shao rou"). Bring to a very gentle simmer (not a big boil, which can make the meat tough) and cover the lid for approximately an hour or more, stirring only. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy. Remove pork belly from water, drain and set aside. This is where the pressure pot will be useful because it'll cut the cooking time by more than half.

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