Cooking pork belly is not easy. On the one hand, it is quite fatty and is not suitable for an independent dish. On the other hand, if you cook it incorrectly, it can become dry and tough. I offer you one of my favorite recipes on how to cook it very tasty. This is a restaurant method that can easily be used at home.
Ingredients:
- pork belly – 1.5 kg;
- onions – 1 pc.;
- green onions (feathers) – 2 pcs.;
- ginger root – 1 pc.;
- garlic – 2-3 cloves;
- anise – 2-3 pcs.;
- black peppercorns – 1 tsp;
- sugar – 2-3 tbsp. l.;
- soy sauce – 2-3 tbsp. l.;
- oyster sauce – 2-3 tbsp. l.
- water.
Cooking process
Remove ribs and cartilage, if any, from the meat. Cut into thick pieces, like shish kebab or even a little larger.
Heat up the frying pan. Place the meat in a dry frying pan without using vegetable oil or butter. Fry until golden brown, turning several times. Reduce heat and fry for 8-10 minutes to evaporate liquid and fat.
Finely chop the garlic or grate it on a coarse grater. Cut a large onion into thin half rings. Cut the ginger root into small, most importantly thin, pieces. Divide the green onions into 4-5 cm pieces.
Place the finished meat on a plate and drain off the resulting fat. Fry the onions on it for 2 minutes, add garlic for 1 minute, put the meat back. Add sugar and fry for 1-2 minutes until caramelized. Add chopped ginger, anise, pepper, green onions, soy and oyster sauce.
Fry everything for a couple of minutes, stirring constantly. Add water to allow the meat to simmer smoothly. Close the lid and leave on the fire for 40-60 minutes.
The most tender pork belly is ready. Bon appetit!
