This recipe is especially endearing to me, because the chili cuts through the richness of the belly and makes the dish seem much more healthy than you might get in a restaurant.
Total Time
1hr 30min
5.0
1 Rating
Author: Chef's Opinion
Servings:
4
Ingredients
•
2.5
lb
Pork Belly
•
3
Large
Onions
, diced
•
2
Large
Carrots
, diced
•
to taste
Kosher Salt
•
to taste
Garlic Paste
•
to taste
Ground Black Pepper
•
1/2
cup
Soy Sauce
•
1/2
cup
Hoisin Sauce
•
1/2
cup
Pork Stock
•
1
Tbsp
Garlic Paste
•
as needed
Fresh Ginger
, grated
•
1
Tbsp
Toasted Sesame Oil
•
1
Tbsp
Granulated Sugar
•
to taste
Chinese Chili Paste
•
1
Tbsp
Peanut Oil
•
2
cups
Broccoli Florets
, cooked
•
to taste
White Rice
, cooked
Cooking Instructions
1.
Simmer Pork Belly (2.5 lb) together with 2 of the Onions (2) and Carrots (2) in enough water to cover everything. Season with Kosher Salt (to taste), Garlic Paste (to taste), and Ground Black Pepper (to taste). Simmer until the belly is tender but not falling apart.
2.
While the meat cooks prepare the sauce. In a bowl add Soy Sauce (1/2 cup), Hoisin Sauce (1/2 cup), Pork Stock (1/2 cup), Garlic Paste (1 Tbsp), Fresh Ginger (as needed), Toasted Sesame Oil (1 Tbsp), Granulated Sugar (1 Tbsp), and Chinese Chili Paste (to taste).
3.
When the meat is tender transfer to a paper towel to dry. Reserve the stock for another dish like soup.
4.
Cut the pork belly into 3 pieces, then fry on the skin side only, until golden brown and crisp.
5.
Let the meat cool down completely.
6.
When the meat is cold, cut into 1/3-inch thick slices.
7.
Saute Onion (1) in Peanut Oil (1 Tbsp) until translucent.
8.
Add the sauce in.
9.
Simmer for 3 minutes, check and adjust the seasoning.
10.
Add in pork belly and Broccoli Florets (2 cups). Simmer for 2 minutes while spooning the sauce over the meat and vegetables.
11.
Serve over White Rice (to taste).
Nutrition Per Serving
CALORIES
1717
FAT
158.7 g
PROTEIN
35.0 g
CARBS
37.3 g
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