Braised Chinese Pork Belly w Pak choi served with boiled rice
Braised Chinese Pork Belly w Pak choi served with boiled rice

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, braised chinese pork belly w pak choi served with boiled rice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Braised Chinese Pork Belly w Pak choi served with boiled rice is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Braised Chinese Pork Belly w Pak choi served with boiled rice is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have braised chinese pork belly w pak choi served with boiled rice using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Braised Chinese Pork Belly w Pak choi served with boiled rice:
  1. Take 1 kg pork belly slices
  2. Take 1 pack Pak choi
  3. Make ready 4 tbsp soy sauce
  4. Get 60 ml rice vinegar
  5. Prepare 2 tbsp honey
  6. Get 2 tsp Chinese five spices
  7. Prepare 100 ml rice wine
  8. Get sesame oil
  9. Prepare boiled rice
Steps to make Braised Chinese Pork Belly w Pak choi served with boiled rice:
  1. Heat the oven to 160c/fan 140c/gas 3. Mix the soy, vinegar, honey, spices and rice wine
  2. Put foil into a baking dish, and the pork on top then tip sauce on the pork and wrap it up into a shallow baking dish and cover the top wid foil. Cook for 2½ hours, adding a splash of water if the sauce looks like it might evaporate
  3. Take the foil off and turn the oven up as hot as it will go to crisp the skin and reduce the sauce. I usually wait till it burns then it's crisp
  4. Meanwhile steam the greens and drizzle with a little sesame oil. and also make the rice to how you want it
  5. Once all done serve it all up on a plate, and use th remaining sauce from the baking tray and pour it over the pork on the plate Viola.

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