https://cafedelites.com/sticky-chinese-barbecue-pork-belly-ribs-char-siu-recipe Use additional ingredients of your choice: 2 tablespoons oil (suggested: sesame) 2 cups mixed veg; sauce/s of choice; OR follow our basic ‘Pork Belly Rasher Stir-Fry with Rainbow Vegetables’ recipe below.

Instructions based off 600g pork belly slices, 1cm thick. Anyway, I then peeled and chopped an onion, somewhere between finely and roughly. I used to have to get the pork belly slices from my butcher, but now I find them at the supermarket, by the way. I drizzled a shallow oven tin with some garlic-infused oil (although any oil would do) and tumbled in the potatoes followed by the onions.

Built by Embark. Sliced Pork Belly with Ginger and Onions. Namely, I cut 3 potatoes (I didn't weigh them, but I'd guess them to be about 225g/8oz each, and had I had 4 in the house, I'd have used 4!) This is by way of introducing my supper from last night, which I tweeted and then was asked so repeatedly for the recipe, I promised I'd post what instructions I have. You can’t get much simpler than this lunchtime classic, the rice topper of your dreams: a handful of ingredients, … This is a bit of a post-hoc rationalization as I frankly don't pay an awful lot of attention to precise measurments. I used to have to get the pork belly slices from my butcher, but now I find them at the supermarket, by the way. Then I covered these with 12 pork belly slices. Then I covered these with 12 pork belly slices. Heartily recommended! Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. Nevertheless, children need to be fed, so robust food is called for. https://www.spicetheplate.com/pork/korean-style-pan-fried-pork-belly Copyright © 2020 Nigella Lawson. I'm sure I will get round to writing some sort of recipe proper one day, and a little finessing would not go amiss, but the plain dish of potatoes, onions and pork belly slices as cooked works well enough, and so I'm happy to share what I did. Since I am still getting over a vile bout of flu (not that there is any other sort) I am feeling rather fragile, as indicated by the length of parcel tape I had to cut off and stick to my t-shirt, and not up to any strenuous activity in the kitchen. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture. I drizzled a shallow oven tin with some garlic-infused oil (although any oil would do) and tumbled in the potatoes followed by the onions. into slices about 2cm/ half an inch thick and cut each slice into 4. Had I not been cooking for my children, I'd have probably added some sage and thyme, but we're going through a bit of a "no green bits" phase again, so I just put this tray into a hot oven (about 210C) for an hour and 40 minutes, until the potatoes around the edge of the tin were scorched, the potatoes beneath the pork belly slices meltingly soft, and the pork belly slices bronzed and crisp on top.



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