Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, sweet pork belly. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
This sous vide pork belly cooks in a sweet and spicy sauce of honey, soy sauce, and sambal oelek. Enjoy over rice, or serve in a bowl of ramen. This Chinese-style pork belly is sweet, salty, and perfectly tender.
Sweet Pork Belly is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Sweet Pork Belly is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sweet pork belly using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sweet Pork Belly:
- Prepare 500 gr Pork belly
- Take 500 ml Water
- Get Ginger
- Take Star anise
- Prepare Spices
- Get 3 garlic
- Prepare 1 onion brown
- Get Ginger
- Take Star anise
- Take Sweet sauce
- Make ready Oil vegetable
- Prepare to taste Sugar and salt
- Get White pepper
- Prepare Cardamom
Sticky Sweet Pork, Pork Belly With Tangerine, Pork Belly Braised Pork Belly and Sweet Potato TacosCooking and Beer. ginger paste, corn tortillas. Pork tocino with rice and fried egg. Very lazy, cute and beautiful thai style Crispy pork belly on topped rice. Here, I use it in a sweet-savory marinade for pork belly kebabs, cooked on the grill until moist and tender inside and perfectly browned outside.
Steps to make Sweet Pork Belly:
- Pork belly. Cut into cube
- Chopping onion,ginger and garlic
- Boil pork till half tender. And lift
- Saute all spice and add pork belly. Simmer till reduced.
- Serve
This Sticky Chinese Pork Belly is one of my absolute favourite recipes on the blog. Check out my three step process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy. Most pork bellies come in one piece. I like to cut mine into long strips. I feel this way you get more edges all crispy and coated in the dry The honey glazes this to a sweet and sticky, finger licking bite.
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