Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pork belly with chunky vegetable dressing. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine. See more ideas about Pork belly, Pork, Pork belly recipes. Slow Cooker Pork Belly— Incredibly tender and infused with a sticky tangy glaze.
Pork Belly with Chunky Vegetable Dressing is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Pork Belly with Chunky Vegetable Dressing is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pork belly with chunky vegetable dressing using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pork Belly with Chunky Vegetable Dressing:
- Take 300 grams Pork belly (thinly sliced)
- Get 1/2 Onion
- Make ready 1 Tomato
- Prepare 7 Shiso
- Take 1 tbsp ●Soy sauce
- Take 1 tsp ●Sugar
- Make ready 1 tsp ●Sesame oil
- Make ready 1 ●Coarsely ground black pepper
- Take 1 dash Salt
Pork belly may seem a bit intimidating or off-putting if you've never cooked it at home, but dig for a piece that has a high meat-to-fat ratio, and we'll break down the rest. A pork belly stir-fry recipe from Sichuan, China's Pan Guang Mei. Chef, food writer and culinary instructor Kian Lam Kho can and will teach you how to make delicious, authentic Chinese food that will have you tossing out your takeout menus. If you can't make it to one of his cooking classes, pick up a copy of his new book, Phoenix Claws and Jade Trees.
Steps to make Pork Belly with Chunky Vegetable Dressing:
- Cut the pork into 5 cm long pieces. Cut the onion in half and then cut into thin slices. Cut the tomato into 1.5 cm cubes. Shred the shiso with your hands into bite-sized pieces.
- Pour a lot of water to a bowl and put in some salt. Add the onion from Step 1 and rub with the salted water. Strain in a colander and rinse with running water as you rub the slices. Then tightly wring out excess water.
- Combine the tomatoes, onion, shiso, and ● ingredients. Season with salt.
- Heat the frying pan and add the pork from Step 1. Season with a little bit of salt and pan-fry on high heat until browned.
- Once the pork has been cooked, remove from the heat and arrange on a dish. Top with Step 3 and it's complete.
Slices of rich pork belly are cooked three different ways, with a final long simmer that transforms this lowly cut into meltingly tender meat. Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. A succulent pork belly with crispy crackling will satisfy your hungry guests but what you serve your pork with is just as important. As pork belly is rich in flavour it is important to pair it with something light and refreshing which is why crunchy apple and pear salads and Vietnamese salads are the traditional. Photo "Italian pork belly with herb dressing" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.
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