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.
Author: Chef's Opinion
Ground Black Pepper
Toasted Sesame Oil
Chinese Chili Paste
Pork Belly (2.5 lb)
together with 2 of the
in enough water to cover everything. Season with
Kosher Salt (to taste)
Garlic Paste (to taste)
Ground Black Pepper (to taste)
. Simmer until the belly is tender but not falling apart.
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 (1/2 tsp)
Toasted Sesame Oil (1 Tbsp)
Granulated Sugar (1 Tbsp)
Chinese Chili Paste (to taste)
When the meat is tender transfer to a paper towel to dry. Reserve the stock for another dish like soup.
Cut the pork belly into 3 pieces, then fry on the skin side only, until golden brown and crisp.
Let the meat cool down completely.
When the meat is cold, cut into 1/3-inch thick slices.
Peanut Oil (1 Tbsp)
Add the sauce in.
Simmer for 3 minutes, check and adjust the seasoning.
Add in pork belly and
Broccoli Florets (2 cups)
. Simmer for 2 minutes while spooning the sauce over the meat and vegetables.
White Rice (to taste)
Nutrition Per Serving
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