Succulent Slow cooked Belly Pork with Star Anise, Fennel and cider
A delicious recipe for Belly Pork slow cooked in Cider and star Anise
Easy to follow step by step instructions with captions.
You'll need the following ingredients
1.2kg Belly pork (approx.) skin removed
1 tsp salt
1/2 tsp black pepper
300ml Chicken Stock
Dry Cider (do not use sweet cider despite the use of sugar in the recipe)
Sugar : Caster or granulated 4 heaped Desert spoons
Onions 250g approx.
Fennel Seeds 1 Desert spoon
Star Anise about 6 medium ones or equivalent
oil for Browning Pork 3 tsp
Chinese-Style Glazed Pork Belly
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Here is what you'll need!
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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MUSIC
The Player
Licensed via Warner Chappell Production Music Inc.
Created by
How to Cook Pork Adobo with aroma of anise / adobong Baboy
1k pork belly
1 medium onion
6 garlic gloves
1/2 glass soy sauce
1/4 glass vinegar
2 pieces of star anise
2 laurel
2 teaspoon oyster sauce
1 teaspoon sugar
Water, black pepper
Add chilies if you like spicy
Enjoy! Thanks
#porkadobo #adobo #filipinofoodandmore
Music: Heavy
URL:
PORK WITH STAR ANISE GLAZE *asian*
RECIPE & VIDEO:
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RECIPE
Serves 6
1kg pork roast
2 cloves of garlic, sliced in half
6cm ginger, sliced (not too thin)
olive oil, 2 tablespoons
Salt
500g asian greens
FIVE SPICE STAR ANISE GLAZE
1 1/4 cup water
1 cup brown sugar
3 fresh red chilli , copped finely
3 star anise
1 teaspoon rice spice powder
1/3 cup soy sauce
1/4 cup rice vinegar
GLAZE
Take all the ingredients and blend well, set aside
ASIAN GREENS
I like to cut my greens and microwave the stalk part of the greens away from the leaves. Or, you can choose to stir fry.
PORK
Preheat oven 180C
Place pork in a deep oven dish. Cut shallow slits in the pork and insert the garlic and ginger pieces. Add the glaze mixture in the pan. Brush the pork with olive oil and sprinkle salt over it.
Bake the pork in a moderate oven for 50mins. Baste the pork with glaze juices and bake a further 10-15mins, or until cooked through.
Remove from oven and let stand for 10mins before carving. Serve with green vegetables and a drizzle of pan glaze juices.