Braised Chinese Pork Belly w Pak choi served with boiled rice
Braised Chinese Pork Belly w Pak choi served with boiled rice

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, braised chinese pork belly w pak choi served with boiled rice. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Braised Chinese Pork Belly w Pak choi served with boiled rice is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Braised Chinese Pork Belly w Pak choi served with boiled rice is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook braised chinese pork belly w pak choi served with boiled rice using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Braised Chinese Pork Belly w Pak choi served with boiled rice:
  1. Make ready 1 kg pork belly slices
  2. Get 1 pack Pak choi
  3. Get 4 tbsp soy sauce
  4. Make ready 60 ml rice vinegar
  5. Make ready 2 tbsp honey
  6. Take 2 tsp Chinese five spices
  7. Get 100 ml rice wine
  8. Make ready sesame oil
  9. Prepare boiled rice
Steps to make Braised Chinese Pork Belly w Pak choi served with boiled rice:
  1. Heat the oven to 160c/fan 140c/gas 3. Mix the soy, vinegar, honey, spices and rice wine
  2. Put foil into a baking dish, and the pork on top then tip sauce on the pork and wrap it up into a shallow baking dish and cover the top wid foil. Cook for 2½ hours, adding a splash of water if the sauce looks like it might evaporate
  3. Take the foil off and turn the oven up as hot as it will go to crisp the skin and reduce the sauce. I usually wait till it burns then it's crisp
  4. Meanwhile steam the greens and drizzle with a little sesame oil. and also make the rice to how you want it
  5. Once all done serve it all up on a plate, and use th remaining sauce from the baking tray and pour it over the pork on the plate Viola.

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