Chinese braised pork belly

Category: Meat dishes
Chinese braised pork belly

Ingredients

pork brisket (underscores) 500 grams
classic soy sauce 2 tbsp. spoons
Teriyaki sauce for frying sweet 1 tbsp. the spoon
vegetable oil 1 tbsp. the spoon
salt taste
brown sugar 2 tbsp. spoons
garlic 5-6 teeth
fresh ginger 4-5 records
star anise 2 stars
water 1-1.5 cups
steamed buns
fresh cucumber
green onions

Cooking method

  • Chinese braised pork bellyThe brisket for this dish should be striped. Meat, bacon, meat, bacon. And there, how lucky. Wash the brisket; if there are bones or cartilage, cut it off.
  • Chinese braised pork bellyDip the brisket in boiling water, cover the pan with a lid and cook for 5 minutes. We need this so that the top layer is scalded and the meat keeps its shape during further processing.
  • Chinese braised pork bellyTake out the meat and let it cool slightly.
  • Chinese braised pork bellyCut into pieces 7-8 millimeters wide.
  • Chinese braised pork bellyPour oil into the pan (preferably a wok) and add sugar.
  • Chinese braised pork bellyMelt sugar.
  • Chinese braised pork belly
  • Chinese braised pork bellyPut pieces of brisket in caramel and fry on both sides.
  • Chinese braised pork bellyAdd two types of sauce and salt a little.
  • Chinese braised pork bellyFill with water so that the meat is completely covered.
  • Chinese braised pork bellyAdd star anise. Cover, reduce heat to low. Simmer until the meat is tender. If the water boils away and the meat is not ready yet, add a little water.
  • Chinese braised pork bellyPeel the garlic and ginger. Cut the ginger into slices.
  • Chinese braised pork bellyWhen the meat is ready and a third of the sauce remains, add the garlic and ginger. Cover and simmer for another 5-10 minutes until the sauce thickens completely.
  • Chinese braised pork bellyTake out the finished brisket. Drain the fat from the pan. Put the rest of the sauce on a plate.
  • Chinese braised pork bellySteamed buns open, grease with sauce, put the stewed breast, a slice of fresh cucumber and green onions. This pork can be served with rice.
  • Chinese braised pork belly
  • Chinese braised pork bellySteamed Buns by David Chang
    (ang-kay)
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

family or company

Note

The recipe for such a breast was spied on a foreign website. Of course, it is not authentic for me, because there are not several ingredients that are added to this dish.
What can I say? ... Wow, delicious! This is delicious. Of course, the calories are dark and fat too, but sometimes you can) I highly recommend.

Tumanchik
I'm the first to go to the buns with bacon!
classssssss !!!!!
Bridge
Angela, is the brisket very sweet? Interesting recipe, I would try.
eye
Angela, appetizing brisket
took to bookmarks, thanks!
Rada-dms
Angela, I really want to try the recipe! And what ingredients were still in your own recipe? Which Chinese cuisine does it belong to?
Arka
These are burgers! Such I would have chopped up!
Zhannptica
I have not yet moved away from the personalized clay wrapper, but here they are treated to such things
Steam buns are our passion (docha maniacs them), I already see them, I went further to lick my lips)))

half a day probably killed for the registration, but it was worth it !!

Trishka
Quote: Tumanchik
on buns with bacon!
Our food!
ang-kay
Girls, Thank you. I would be glad if you use the recipe)
Quote: Bridge
and the brisket is very sweet?
Natasha, the taste is sweet and salty. I'm fine, but everyone has their own receptors. Someone puts a spoonful of sugar and it is sweet, and someone 3 and asks for more.
Quote: Rada-dms
And what ingredients were still in your own recipe?
Olya, shaoxing wine and cadiz sugarChinese braised pork belly.
Quote: Rada-dms
Which Chinese cuisine does it belong to?
Provinces of Luhansksyau
Florichka
Delicious. I love pyanse with kimchi, I love Chinese and Korean cuisine. For one of the recipes, I even bought Korean corn syrup and kochudian pasta with a specialist. I think you can put in a steamed bun along with brisket and kimchi. I will definitely try.
ang-kay
Irina, delicious.of course you can stuff anything you want into a bun)
lungwort
Angela, the recipe is just wonderful! There is absolutely no time for writing (the second granddaughter was born). I constantly follow your recipes. Everything is very cool!
ang-kay
Natalia, Thank you. I would be glad if you cook it and like it)
Mark's mom
Chinese braised pork belly

Angela, and again thank you for an unusual and delicious dish
It languished for three hours, the caramel was burnt, everything reflected on the taste for the better
A lovely duet with buns

I will repeat it for sure !!!

Photo ugly
eye
Quote: Mark's mom
Languished for three hours
tired ... but did not affect the taste)
ang-kay
Quote: Mark's mom

Chinese braised pork belly

Angela, and again thank you for an unusual and delicious dish
It languished for three hours, the caramel was burnt, everything reflected on the taste for the better
A lovely duet with buns

I will repeat it for sure !!!

Photo ugly
Innochka, to your health. Thank you for your trust and a wonderful report. The brisket was languishing for a long time. I was ready in an hour, even less. Try to simmer less next time)
Mark's mom
Quote: ang-kay
The brisket was languishing for a long time. I was ready in an hour, even less. Try to simmer less next time)
Angela, I just poured water, and did not bother, I was still engaged in rolls, and the meat was waiting for them

Once again I express my admiration for your work, such a Craftswoman
ang-kay
Inna, Thank you. To me on "you" is quite allowed)))

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