Simple Way to Prepare Homemade Juicy Chinese Stewed Pork Belly Blocks
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, How to Make Speedy Juicy Chinese Stewed Pork Belly Blocks. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Juicy Chinese Stewed Pork Belly Blocks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Juicy Chinese Stewed Pork Belly Blocks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Juicy Chinese Stewed Pork Belly Blocks is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can have Juicy Chinese Stewed Pork Belly Blocks using 16 ingredients and 3 steps. Here is how you cook it.
I wanted to eat a chunky pork stew that was different from the usual.
Chunky pork stew is great when accompanied with komatsuna or spinach. If stir-frying komatsuna, cook in olive oil with garlic, sake, oyster sauce, chicken soup stock granules, and olive oil. You can use the boiled water to make a soup for ramen to accompany the chunky pork stew. Recipe by Mikidon mama
Ingredients and spices that need to be Make ready to make Juicy Chinese Stewed Pork Belly Blocks:
- 1 block Pork belly
- Boiling Water
- 2 tsp Ginger
- 1 green section of 1 onion Japanese leek
- Sauce
- 1 tsp Grated garlic
- 1 tsp Grated ginger
- 200 ml Chicken stock granules
- 3 cut open Star anise
- 1 tbsp Shaoxing wine or sake
- 1 tbsp Oyster sauce
- 1 tbsp Miso
- 2 tbsp Sugar
- 3 tbsp Soy sauce
- 1 dash Pepper
- 1 tsp Sesame oil
Steps to make Juicy Chinese Stewed Pork Belly Blocks
- Cut the pork belly block horizontally into 3 sections. Pan-fry until crispy browned.
- Boil. Place the meat into the pressure cooker and pour in enough water to just cover the meat. Add the ginger and leek. Pressurize for 15 minutes. Leave it as is until it's time to open the lid.
- Flavor. Cut the boiled pork into 2-3 pieces vertically. Pour in all of the sauce ingredients and bring to a boil. Coat the meat with the sauce as it boils down.
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