This recipe for Chinese Braised Pork Belly (Dong Po Rou) (東坡肉) is a luscious, decadent dish of pork belly slow-cooked with the flavors of soy and various spices. Dong po rou is a classic ...

How to make Chashu Pork. Marinated braised pork belly usually for Tonkotsu ramen. I sous vide it for 24 hours at 145F.

Heat the oil in a pan and sauté the remaining ginger and spring onion with the pork belly until the meat is golden brown. Add rock sugar to taste, 1 star anise and 2 bay leaves. Cover the pan ...

7. Blanch the broccoli in salted boiling water for 1 minute, then drain, refresh in cold water and drain again. 8. Serve pork belly with broccoli and steamed rice.

Red-braised pork belly is a quintessential Hunanese dish, and one that delights in pork fat, according to Kevin Pang, co-author of “A Very Chinese Cookbook: 100 Recipes from China and Not China ...

This easy Chinese pork recipe of melt-in-the-mouth pork belly in a sweet and sticky sauce is better than anything you can get delivered. Bring 1.5 litres/2¾ pints water to the boil in a large ...

The pork is done when it’s soft and creamy. To serve, drape a scoop of the finished braised pork belly over a bowl of cooked rice. Season with white pepper to taste. To make a more luxurious ...

The pork belly seasonings can be Chinese or Japanese ... Usually, if you see the word "braised" in a recipe name, it's for a dish that will take several hours to prepare. The meat for this ...

Place the pork belly into an oven dish that will hold it ... Use a firm and slightly tart mandarin for this recipe; a daisy or clementine would be ideal. • Red braise is a handy thing to ...