Sticky Pork Belly-N-Rice

[BGKYSmoker]

Just an easy way to use up some belly.

 

[chopsaw]

Oh , I bet that is good .

 

[jcam222]

Yum. I love me any kinda pork belly and that looks great.Whats the sauce?

 

[chef jimmyj]

Looks really good. Some Asian preparation like Red Braised?...JJ

 

[tropics]

Rick I have a thin belly I need to use.Do tell what the sauce is.
Richie

 

[crazymoon]

Rick, Looks delicious !

 

[SmokinAl]

Looks pretty darn good Rick!!
Al

 

[smokerjim]

looks delicious,

 

[BGKYSmoker]

• 20 oz pork belly, lean
• 4 cups water, plus 250 milliliters, divided
• 4 slices of fresh ginger
• 1 spring onion, cut into 2-inch (5 cm) pieces
• 2 cloves garlic, crushed
• 2 tablespoons oil
• 2 tablespoons brown sugar
• 3 tablespoons light soy sauce
• 3 tablespoons dark soy sauce
• 3 tablespoons shaoxing rice wine
• cooked rice, for serving
• sliced green onion, for serving

1. Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
2. Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
3. Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
4. Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
5. Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
6. Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
7. Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
8. Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
9. Serve immediately over a bowl of rice and sprinkle with sliced green onions.

 

[gmc2003]

Man that belly looks good, I think I'm gonna try it with some rice-a-roni this weekend. That is if mother nature cooperates.

Point for sure
Chris

 

[tropics]

• 20 oz pork belly, lean
• 4 cups water, plus 250 milliliters, divided
• 4 slices of fresh ginger
• 1 spring onion, cut into 2-inch (5 cm) pieces
• 2 cloves garlic, crushed
• 2 tablespoons oil
• 2 tablespoons brown sugar
• 3 tablespoons light soy sauce
• 3 tablespoons dark soy sauce
• 3 tablespoons shaoxing rice wine
• cooked rice, for serving
• sliced green onion, for serving

1. Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
2. Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
3. Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
4. Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
5. Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
6. Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
7. Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
8. Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
9. Serve immediately over a bowl of rice and sprinkle with sliced green onions.

Rick Thank You I am saving this
Richie