Chinese-Style Glazed Pork Belly
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Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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THE BEST OLD SCHOOL VEGETABLE SOUP JUST LIKE GRANDMA'S | EASY RECIPE TUTORIAL
A bowl of this is nothing but Nostalgia and Comforting hugs! It's delicious, easy to make, and soooo flavorful. While making this recipe, you'll be reminded of why love is the key ingredient for any and every recipe on this channel! Check it out! #souprecipe #vegetablesoup #soup
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FULL LIST OF INGREDIENTS:
Serves: 6-8 Prep Time: 10 Mins Cook Time: 20 - 30 Mins
- 1 Lb Ground Beef
- 1 Large Yellow Onion, Diced
- 1 Carrot, Peeled and Chopped
- 2 Stalks of Celery, Chopped
- 1 Large Russet Potato, Chopped
- 14.5oz Can Diced Tomatoes
- 15oz Can Tomato Sauce
- 32oz Beef Broth
- 28oz Bag of Frozen Mixed Vegetables
- 1 Tbsp Beef Base
- 1 Tsp Dried Thyme
- 2 Tbsp Seasoned Salt, Divided
- Black Pepper to Taste
- 1 Tsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tsp Brown Sugar (Optional)
- 1/4 Tsp Crushed Red Pepper
- 1 to 2 Bay Leaves
- 1/2 Tsp Italian Seasonings
This easy ‘10-Can Chili’ is the perfect fall recipe l GMA Digital
Jessie James Decker shows us how to whip up this hearty chili from her new cookbook in under 15 minutes.
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How To Make The Best Chicken Stir Fry | Perfect Chicken Stir Fry
Ingredients: Recipe Serves 5
FOR THE CHICKEN
300g Boneless Chicken
1 tbsp Garlic Powder
1 tbsp Onion Powder
2 tsp Black Pepper
1 tsp Chicken seasoning or 1 Bouillon
1/2 tsp Salt
1 tsp Smoked Paprika
2 tbsp Cornflour
FOR THE STIR FRY
3 Bell Peppers
Spring Onions
1/2 Small Onion
2 Chilli Peppers
1 tbsp Minced Garlic
1 tbsp Minced Ginger
FOR THE SLURRY
4 tbsp Dark Soy Sauce
4 tbsp Light Soy Sauce
2 tbsp Oyster Sauce
2 tbsp Cooking Wine
1 tsp Sesame Oil
1/3 Cup Ketchup
1/3 Cup Sweet Chilli Sauce
2 tbsp Cornflour
2 tsp Chicken Seasoning
Music: bensound.com
ABC Soup | Easiest Chinese Soup (Under 1 Hour)
ABC soup is one of those classic everyday dishes that Singaporeans cook when first learning to prepare meals for themselves. It is so ubiquitous that the supermarket often sells its ingredients all cut up and ready for the home cook. While every home has a different version of this dish, most share some common ingredients - carrot, some form of meat, corn, potatoes, and onion. I’m not a fan of onion in this particular soup, so I omit it, replacing it with tomatoes instead. I like the way the tomato ‘melts’ into the light broth, imparting umami, a slight tang, and a reddish tint. The way I cook this at home now is influenced by the way my mom prepares her chicken soup - she cooks cut pieces of chicken in a dry pot until they start exuding oil, essentially frying in their own fat, until light golden brown. This step lends the soup so much flavour in such a short period of time that you can get a pot of really good soup without having to watch over it for hours. Instead of simmering, I boil the soup like my mom does to get more flavour into the broth quickly - if you have more time and patience, you could allow it to cook the entire day, but I often don’t plan ahead when I’m making soup.
ABC Soup
Serves 4-6
900g chopped chicken (any part will do but I like using the carcass and wings)
200g carrot, cut into coins
400g corn, cut into thirds
Water to cover
Salt to taste
300g peeled potatoes, cut into chunks
200g tomatoes (reddest and ripest you can find), cut into wedges
In a large pot that preferably accommodates the chicken in a single layer, add the chicken and set over high heat. Cook until the chicken starts to fry in its own fat and turns a light golden brown. Add carrot, corn, and roughly enough water to cover (don’t add too much water). Bring to a boil and add salt to taste. Continue to cook on medium-high heat for at least 15 minutes, covered. While the soup cooks, I’d prepare other dishes for the meal and cook rice. Add the potatoes and tomatoes and cook until the potatoes are tender but not falling apart and the tomatoes have completely disintegrated into the soup, about 15 minutes.
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