Best Sweet Soy Ginger Glazed Pork Belly With Bamboo Rice And Cucumber Kimchi Recipes

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Chinese-style Glazed Pork Belly Recipe by Tasty image

This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.

Provided by Alvin Zhou

Categories Dinner

Time 1h

Yield 2 servings

Number Of Ingredients 12

Ingredients

20 oz pork belly, lean
4 cups water, plus 250 milliliters, divided
4 slices of fresh ginger
1 spring onion, cut into 2-inch (5 cm) pieces
2 cloves garlic, crushed
2 tablespoons oil
2 tablespoons brown sugar
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
3 tablespoons shaoxing rice wine
cooked rice, for serving
sliced green onion, for serving

Steps:

Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
Enjoy!

RICE COOKER PORK BELLY WITH MUI CHOY

Rice Cooker Pork Belly with Mui Choy image

This hearty tender pork belly in a rich, savory sauce is made entirely in a rice cooker with flavors inspired by the Chinese classic, steamed pork belly with preserved mustard greens (mui choy kau yuk in Cantonese; mei cai kou rou in Mandarin). This celebratory dish is often served on special occasions, like Chinese New Year, with rice on the side. Here, we've streamlined the process, cooking the pork and mui choy (preserved mustard greens) all together with jasmine rice. To mimic the deep, long-braised flavor of the original, we fortified the sauce with umami-rich chicken broth, fish sauce and fermented red bean curd. Lastly, we added napa cabbage as a bonus ingredient for an all-in-one meal that can be enjoyed on any day.

Provided by Food Network Kitchen

Categories main-dish

Time 6h50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup lightly packed mui choy, leaves and tender stems (about 4 ounces)
1 pound center-cut pork belly, preferably skin-on, cut into 1/2-inch-thick slices and halved crosswise
Two 1-inch thin slices ginger, skin-on
1 star anise
1 cup low-sodium chicken broth
2 tablespoons light soy sauce
1 tablespoon Chinese cooking wine, such as Shaoxing rice wine
1 tablespoon dark soy sauce
1 tablespoon sugar
1 teaspoon fish sauce
2 cubes Chinese fermented red bean curd (about 1 tablespoon)
1 tablespoon vegetable oil
1 clove garlic, grated
Kosher salt
1 1/4 cup jasmine rice
10 ounces napa cabbage, cored and cut into 2-inch pieces (about 1/3 large head)
Thinly sliced scallions, for garnish, optional

Steps:

Put the mui choy in a large bowl and add at least 8 cups of cold water. Refrigerate and soak until hydrated, 4 to 8 hours.
Lift out the mui choy into a small bowl, leaving the water and any grit behind. Rinse out the large bowl and add the drained mui choy and more water. Swish the mui choi and drain. Repeat until there is no grit at the bottom of the large bowl, 2 to 3 times more.
Shingle the pork belly slices in a single layer in a programmable locking 10-cup rice cooker (not a steamer-style cooker; see Special equipment). Top with the ginger and star anise.
Mix the chicken broth, light soy sauce, Chinese cooking wine, dark soy sauce, sugar, fish sauce and Chinese red fermented bean curd in a medium bowl until the sugar dissolves and the red fermented bean curd breaks into small pieces. Pour the mixture over the pork belly.
Squeeze out any water from the mui choy and place in a small bowl. Add the vegetable oil, garlic and 1/2 teaspoon salt. Toss together, then sprinkle the mui choy over the pork belly. Close the lid and set to cook on white rice/sushi rice mode until the pork belly is cooked through, 1 hour.
Using a large rubber spatula, carefully transfer the pork belly and mui choy to a large plate. Pour the cooking liquid into a liquid measuring cup and add enough cold water to measure 1 1/2 cups.
Rinse and drain the jasmine rice until the water runs almost clear. Add the rice and reserved cooking liquid to the rice cooker. Place the pork belly on top, followed by the mui choy, then the napa cabbage. Close the lid and cook on white rice/sushi rice mode until the rice is cooked and the pork belly is tender, about 50 minutes (see Cook's Note).
Serve the pork belly, mui choy, rice and cabbage sprinkled with scallions if using.