Recipes - Chinese

Mao-style Braised Pork Belly
Braised Pork Belly Mao Style Recipe


This Mao style braised pork belly makes for a delicious, filling meal with family and friends. Braising the pork belly in sauces and spices tenderises the pork belly until it achieves that irresistible melt in your mouth texture!
Cooking Time: > 120mins
Serves:3 to 4
Total time: > 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Chinese









Ingredients:

600g pork belly strips

Marinade
1 tbsp oyster sauce
1 tsp Lee Kum Kee double deluxe soy sauce
½ tsp mushroom dark soy sauce
15g ginger (sliced)
15g spring onions (sectioned)
15g Chinese cooking wine

Seasoning Mix

½ tbsp spicy black bean sauce
8g garlic
15g ginger (sliced)
15g spring onions (sectioned)
½ tsp dark soy sauce
2g salt
2g star anise
6g fermented black beans
8g dried red chilli
310ml water
20g rock sugar
½ tsp chicken bouillon powder




Steps:
  1. Marinate pork belly for 30 mins.
  2. Heat oil. Add spicy black bean sauce, garlic ginger, spring onion and pork belly. Stir fry until fragrant and pork is coloured. Add cooking wine,  soy sauce,  dark soy sauce, salt, star anise, fermented black beans, dried chilli, water and rock sugar. Boil and turn to low heat.
  3. Cover and cook for about 70 mins until pork belly is very tender. Add chicken bouillon powder. Turn on high heat and cook until sauce thickens.

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Mao-style Braised Pork Belly

Mao-style Braised Pork Belly

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This Mao style braised pork belly makes for a delicious, filling meal with family and friends. Braising the pork belly in sauces and spices tenderises the pork belly until it achieves that irresistible melt in your mouth texture!

Cooking Time: > 120mins
Serves: 3 to 4
Total time: > 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Chinese
Ingredients

600g pork belly strips

Marinade
1 tbsp oyster sauce
1 tsp Lee Kum Kee double deluxe soy sauce
½ tsp mushroom dark soy sauce
15g ginger (sliced)
15g spring onions (sectioned)
15g Chinese cooking wine

Seasoning Mix

½ tbsp spicy black bean sauce
8g garlic
15g ginger (sliced)
15g spring onions (sectioned)
½ tsp dark soy sauce
2g salt
2g star anise
6g fermented black beans
8g dried red chilli
310ml water
20g rock sugar
½ tsp chicken bouillon powder

Instructions
  1. Marinate pork belly for 30 mins.
  2. Heat oil. Add spicy black bean sauce, garlic ginger, spring onion and pork belly. Stir fry until fragrant and pork is coloured. Add cooking wine,  soy sauce,  dark soy sauce, salt, star anise, fermented black beans, dried chilli, water and rock sugar. Boil and turn to low heat.
  3. Cover and cook for about 70 mins until pork belly is very tender. Add chicken bouillon powder. Turn on high heat and cook until sauce thickens.

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