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 is Louise, welcome to our recipe page. Today, we’re going to make a special dish, braised chinese pork belly w pak choi served with boiled rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. 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 foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Braised Chinese Pork Belly w Pak choi served with boiled rice is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook braised chinese pork belly w pak choi served with boiled rice using 9 ingredients and 5 steps. Here is how you cook 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. Take 1 pack Pak choi
  3. Get 4 tbsp soy sauce
  4. Get 60 ml rice vinegar
  5. Take 2 tbsp honey
  6. Prepare 2 tsp Chinese five spices
  7. Take 100 ml rice wine
  8. Make ready sesame oil
  9. Prepare boiled rice
Instructions 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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