Hi! I rubbed five spice powder and salt on the pork belly and seared it first, then cooked it sous vide. I love pork belly, but it has been ages since I last had one…sighs..all I need is just one! In fact, I prepared this over two days and reheated it on the day of our party. https://www.bbc.co.uk/food/recipes/egg_fried_rice_with_86215 Place it in a large bowl and let it dry in the fridge. Dice 100g/3½oz of the cooked belly pork into 1cm/½in cubes and put to one side. Preheat the oven to 160°C/325°F/Gas Mark 3. For the five-spice belly pork, crush the peppercorns and star anise in a pestle and mortar or a spice grinder, then tip them into a large plastic food bag. I did the first step of cooking the pork belly in the aromatics one day, then steamed the pork belly in the braising liquid the next day. You need something that's big enough to hold the pork and has a top you can seal, such as a zip and seal plastic bag. Heat some more of the sunflower oil in a large wok over a medium heat. Learn how your comment data is processed. Allow to marinate overnight. Remove from the oven and turn the pork belly over so that it is skin-side up. The rather interesting addition, to what would otherwise be an ordinary beef dish, is the toasted ground rice, which adds both texture and a surprisingly smoky, nutty flavour. I actually bought a leaner pork belly the first time around and found it way too dry. The longer the meat is marinated the more flavour there will be. Add the remaining ingredients, including the pork, to the bag, then massage the mixture into the meat through the bag. Fry for 30 seconds before adding three roughly shredded pak choy and half a head of roughly shredded chinese cabbage. Pour in a few tablespoons of water. For just the tiniest amount of work in the kitchen, using an inexpensive piece of meat, you get the most amazing results, which will feed a crowd. Bring a pot of water to boil and place pork belly inside, along with ginger, garlic and scallion; let cook for 30 minutes until meat is firm. Wash and use paper towels to dry the pork belly. Whole Foods carries pork belly and I’ve had good results with it. Where delicious and healthy come together. First of all, you need to find some good quality pork belly. Delicious with egg-fried rice. Check the seasoning, adding some freshly ground white pepper and soy sauce, to taste. Rub the pork belly all over with oil, dust with the Chinese five-spice powder and sprinkle with sea salt. In a small bowl, stir together garlic, ginger, five-spice powder and oil. Breakfast Shrimp Egg White Muffin Cups Recipe ». Peel and finely mince a thumb-sized piece of ginger, and add to the wok along with two finely minced garlic cloves. This site uses Akismet to reduce spam. Thanks for the recipe. Two per person is more than enough because pork belly is so rich. Required fields are marked *. When I first made this recipe, I did use some five spice powder. Can I get it frozen? Serve Chinese Five Spice Pork belly stuffed inside of steamed Chinese buns with thinly sliced cucumbers, hoisin sauce and minced scallions for an appetizer. cooking wine Place the garlic bulb halves and onion slices in the base of a large roasting tin and place the pork belly on top, skin-side down. This is a variation on the classic Thai dish, Beef Laab, a spicy ground beef salad from the North East of Thailand normally served with steamed sticky rice. Insert each garlic and push them deep inside the pork belly. Heat a non-stick frying pan or a wok with a drizzle of groundnut oil. I am over here drooling over this dish right now. Then, place the pork belly skin side down in a heat-proof dish. Love it. Serve Straight away. Keep in touch for new recipes and latest posts. 5.Marinating the pork belly for a longer time, at least overnight. Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Pork belly is definitely an indulgent treat – but so good! Heat two tablespoons of groundnut oil in the pan. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours. I’m glad people are finally discovering just how delicious this cut of meat is. Add the peeled prawns and spring onions. I did remember that my aunt’s version was steamed, not braised. Here I’ve used the spicy ground beef mixture as the main element of a fresh tasting noodle salad. Use leftover rice from the previous day for this recipe. Now, a braising liquid is made by first sautéing scallions, ginger star anise and cinnamon until fragrant. I scoured several Chinese cookbooks to figure out how to make this special dish. It’s funny, because pork belly is a very traditional Chinese food. Next, once the pork belly is cool, cut it into thick 1/2″ pieces. Then, using a rubber spatula, gently push one side of the egg mixture into the centre of the wok and tilt the wok to allow the still liquid egg to flow underneath and cook. I am all over this. Layer the top of the pork belly … The slow steaming process helps release a lot of the extra fat from the meat, which can be easily skimmed off if you refrigerate it overnight. To keep things on the lighter side, you can of course pop them under the grill instead of frying them off. Bring to a boil, then turn off heat and stir until sugar is melted. Yours looks really delicious, Jeanette. Add the noodles and the chilli oil and fry until they are heated through. Drain the noodles and set aside. Lower heat to 325F. I’m so glad you have been enjoying this recipe – thanks so much for letting me know! This recipe actually does not have five spice powder – cinnamon and star anise are the spices used. When the oil is fairly hot, pour in the egg mixture. Place the pork in a roasting tin – it should fit tightly – with the marinade and roast the pork for 1½-1¾ hours, or until tender and crisp. I can’t even stop starring. Carefully fold in the strips of omelette and serve at once. Hi Jeannette , where can I buy the buns? Your email address will not be published. Finally, cover the dish with a piece of parchment paper and steam gently for 1 1/2 hours. Sear pork in oven at 500F for 25 minutes. Thanks for sharing! I’ve made this so many times and this one is a definite keeper. There are many different things you can do with pork belly as it’s quite versatile, but I like the simplicity of this method; it’s a nod to Asia, where this is an incredibly popular cut of meat. I don’t like the heavy flavor of the five-spice powder, so this is perfect. Chinese Smoked Chicken Recipe (Instant Pot), Florence Lin’s Baked Coconut Sticky Rice Cake Recipe for Chinese New Year, Chinese Poached Chicken with Ginger Soy Sauce, Filed Under: appetizers, Asian, Clean Eating, dairy-free Tagged With: Chinese pork belly, pork belly buns. My Aunt Florence made Chinese Pork Belly when my family visited her apartment in the Bronx as a kid. Place piece of parchment paper on top to cover the pork belly. Slide the cooked omelette onto a plate and roll it up into a cigar shape. Hi Wei, sorry about the confusion. On my first visit to Bangkok, it was a hot and sticky night when we arrived and this Griddled Beef & Mint Salad with Toasted Rice & Peanuts was the dish we tucked into after wandering the streets. Sprinkle the skin with a little extra sea salt. The second part of the cooking process is similar to braising, but it is done in a large steamer. You can’t beat the tingle from Sichuan peppercorns, used here in a marinade for pork with Chinese five-spice powder. No votes so far! Chinese pickled sour mustard greens are also a nice accompaniment to pork belly buns. Serve with steamed Chinese buns, sliced cucumbers and minced scallions. This dish can be topped with toasted sesame seeds, chopped toasted peanuts or ground toasted sticky rice.