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 ...

I cook the ingredients in a stove-to-table Chinese clay pot (also called a ... Be sure to buy well-layered pork belly. I use skin-on pork because it makes the sauce richer, but remove the skin ...

Unlike bacon, recipes such as Chinese red braised pork belly call for the meat to be blanched before cooking, which removes aesthetic impurities that can leach out into the cooking liquid.

1. Preheat the oven to 180C/160C fan/gas 3. Cook the pork belly pieces in a pan of boiling, salted water for 2-3 mins, then drain and plunge into a bowl of cold water. 2. Meanwhile, combine the ...

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 ...

Prep the Siu Yuk – pat dry the pork belly on all sides ... Drizzle a couple tbsp of oyster sauce evenly over the be Chinese green vegetables and serve with the rested char siu and siu yuk ...