This recipe for Chinese Braised Pork Belly (Dong Po Rou) (東坡肉) is a luscious, decadent dish of pork belly slow-cooked with ...

This Braised Pork Belly recipe, also known as Kakuni in Japanese, is packed with the rich flavors of Japanese tradition. This ...

Slices of slow cooked pork belly coated in a sweet, sticky salty sauce flavoured with ginger and garlic. Red Braised Pork Belly is a famous Chinese dish with many slight variations. This recipe ...

Mei Cai Kou Rou or Steam Belly Pork With Mustard Cabbage Recipes - Chinese food style Mei Cai Kou Rou or Steam Belly Pork With Mustard Cabbage Recipes - Chinese food style chinese braised pork belly ...

Here’s something truly magnificent, and drool-worthy to be cooking up for this Chinese New Year! Very few things can beat abalone during this festive season, and braised pork belly is nothing short of ...

Pork belly slowly braised using Knorr ® Beef Base and Knorr ® Demi-Glace. Pair with polenta to create a succulent menu item your guests will love. Season with seasoning salt. Heat oil in pan on high, ...

Succulent pork coated in a rich, sticky glaze. Serve with rice and stir-fried pak choi, or piled into bread rolls with fresh mint, coriander and chilli. Put all the belly strips into a slow cooker ...

Be sure to buy well-layered pork belly. I use skin-on pork because it makes the sauce richer, but remove the skin if you prefer.

Heat the oil in a pan and sauté the remaining ginger and spring onion with the pork belly until the meat is golden brown. Add rock sugar to taste, 1 star anise and 2 bay leaves. Cover the pan ...

For a whole pork belly, take a leaf out of the Italians ... Much of the fat will render down during the slow roasting period, keeping the meat moist and adding flavour; the excess fat can ...

I love slow-braised pork belly cooked in a Chinese-style stock. Before adding the pork to the stock, some recipes say to rid it of impurities, it should be immersed in cold water which is then ...

Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...