10 min.
The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture. in boiling water. Dice bell peppers into bite-sized pieces. Bring back to a … Fill pot a third of the way with water and poach pork belly for approx.
Then add black vinegar … Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. Add the sliced ginger, onions, chile and pork belly. Slice into bite-sized pieces, shave some cucumbers, and serve with a piquant sauce. Heat a large wok over high. https://thewoksoflife.com/sichuan-three-pepper-pork-belly-stir-fry Take a large piece of pork belly, cook with Sichuan flavourings, then chill for several hours. Chop green onion, onion, garlic, and … Drain the pork belly, transfer to a cutting board, and let cool slightly.

Simmer the pork belly … In a large wok bring water to boil. Put pork belly in a medium sized pot, cover with water, and add Shaoxing rice wine, ginger, and green onion. Bring to a boil, then lower to a simmer. If the pork belly came in a large, wide piece, cut the pork belly into 3 inch wide pieces. During the cooking time, smash the garlic and let the garlic set for a while.

Drain and slice pork into thin slices. Slice the pork belly into 2-inch squares then cut into 1 ⁄ 8 -inch-thick slices. This will allow the pork belly fit better in a pot.


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