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Stewed pork belly in Chinese

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Stewed pork belly in Chinese

The recipe for this brisket peeped in a foreign website, of course, it's authentic, because there are several ingredients. What can I say? Wow, this is tasty, very tasty. Of course plenty of fat and calories, but sometimes you can. Highly recommend.


Cooking time120 minutes Number of servings6

Ingredients for Stewed pork belly in Chinese




Step-by-step instruction of cooking Stewed pork belly in Chinese


Step 1

Brisket for this dish should be "striped" meat, fat, meat, fat.Brisket for this dish should be "striped" meat, fat, meat, fat.


Step 2

Lower the brisket into the boiling water, cover the pan with a lid and cook for 5 minutes. We need that been scalded the top layer of meat and keep the form for further processing.Lower the brisket into the boiling water, cover the pan with a lid and cook for 5 minutes. We need that been scalded the top layer of meat and keep the form for further processing.


Step 3

To get the meat and give it to cool slightly. Cut into pieces with a width of 7-8 mm.To get the meat and give it to cool slightly. Cut into pieces with a width of 7-8 mm.


Step 4

The caramel with slices of bacon and fry them on both sides.The caramel with slices of bacon and fry them on both sides.


Step 5

Add two kinds of sauce, pour the water so that the meat was completely covered. Season with a little salt and put the star anise. Cover and simmer on low heat until cooked meat. If the water has boiled away, and the brisket is not ready, add a little more water. In the end, the water should remain about one-third of the initial volume.Add two kinds of sauce, pour the water so that the meat was completely covered. Season with a little salt and put the star anise. Cover and simmer on low heat until cooked meat. If the water has boiled away, and the brisket is not ready, add a little more water. In the end, the water should remain about one-third of the initial volume.



Step 6

Garlic and ginger peel. Ginger cut into slices.Garlic and ginger peel. Ginger cut into slices.


Step 7

When the meat is ready, and the water remains one third, add the garlic and ginger. Cover with a lid and allow to stew until the sauce really thickens. 10 minutes.When the meat is ready, and the water remains one third, add the garlic and ginger. Cover with a lid and allow to stew until the sauce really thickens. 10 minutes.


Step 8

The finished brisket to remove fat from the pan to drain, and sauce on a platter. Such meat is very tasty to eat with scones for a couple, internally lubricated sauce and vegetables.The finished brisket to remove fat from the pan to drain, and sauce on a platter. Such meat is very tasty to eat with scones for a couple, internally lubricated sauce and vegetables.